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bear named tators
Dec 16, 2006

.:.::HONKIN A POTATO::.:.

Chemmy posted:

If you want to cook steaks at that temp you need to do more research into food safety. None of us want to be responsible for you getting sick.

I guess I definitely do need to do some more research... I'm a bit startled that the unanimous response is "you're gonna die!" :confused:

We picked up the steak at the butcher shop and sv'd it right away at 120º which is rare according to http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html, and then gave it a very good sear and ate about half of it with no ill effects. That's all process BEFORE I asked about re-sving what we didn't eat at 120º, which I sort of expected was not a great idea and we ended up frying the poo poo out of it in a cast iron pan.

Are we fundamentally misunderstanding something in the article and just happened to luck out not getting sick later?

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EAT THE EGGS RICOLA
May 29, 2008

That temp is honestly kind of low just in terms of deliciousness (your article explicitly mentions it too), but ignoring that:

120F is basically just on the line where bacteria stops thriving. You did not cook it at that temperature long enough to pasteurize it. The entire time it was under 120F, bacteria was breeding. Then you (presumably) cooled the steak in a manner that did not bring it outside of the cold side of the ~danger zone~ quickly.

So you have a steak that you heated up to grow bacteria, did not pasteurize, then cooled down in a manner that encouraged bacterial growth, then want to do it again.

Heating a raw steak to 120F and then eating it is way less likely to make you sick than four cycles (2x heat then chill) of being in the food safety bad zone.

That said, you would probably not have gotten sick if you had done it, it's just really bad to sous-vide things with bad technique if you don't understand the food safety implications. You should look at Baldwin's Practical Guide to Sous-Vide Cooking (free online) if you want more information about how to be safe.

RyceCube
Dec 22, 2003
How much liquid do you guys typically have in your bags after your done? I always feel like I end up with a lot.

ShadowCatboy
Jan 22, 2006

by FactsAreUseless
It depends on what temp you vizzled at. Low temp vizzling (130* ish) leads to less liquid, higher temp (145*) leads to more.

Me, I always dry my steaks out for a day in the fridge beforehand so more liquid and flavor is retained in the meat.

EngineerJoe
Aug 8, 2004
-=whore=-



The liquid is also pure gold. It often has a delicious taste and usually just needs a hit of something acidic to balance it out. Try adding a dash of lemon juice to the liquid and giving it a taste. Add salt if needed. You may also need to separate out the fat.

RyceCube
Dec 22, 2003

EngineerJoe posted:

The liquid is also pure gold. It often has a delicious taste and usually just needs a hit of something acidic to balance it out. Try adding a dash of lemon juice to the liquid and giving it a taste. Add salt if needed. You may also need to separate out the fat.

What's the best way to go about separating the fat/protein?

Cassius Belli
May 22, 2010

horny is prohibited

Phiberoptik posted:

What's the best way to go about separating the fat/protein?


Fat separator.

Steve Yun
Aug 7, 2003
I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.
Soiled Meat
Option #2: If you have time, put it in a container in the fridge and the fat will solidify at the top, making it easy to scoop off

TATPants
Mar 28, 2011
I made the Serious Eats pork buns tonight, and it was stupidly delicious. I also made ramen using David Chang's Momofuku broth with shredded pork and chicken, green onions, poached eggs and shiitakes. This was easily the best Asian meal I've ever made. The pork buns were just stupidly delicious and the ramen was light yet flavorful. If you have not made either of these dishes, I really suggest that you should.

EngineerJoe
Aug 8, 2004
-=whore=-



Yah, both those options are great. If you put it in the fridge you get a nice disk of fat that you can freeze and use for whatever.

Shadowhand00
Jan 23, 2006

Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.
Toilet Rascal
Got my sansaire. Immediately proceeded to svizzle some chops and 4 eggs. One cracked so I've already had to clean it up, but hurray for easy cleanup!

Huge_Midget
Jun 6, 2002

I don't like the look of it...
Is there a goon consensus as to which puddle machine is best between the Sansaire, Anova, and the Nomiku? I read the Serious Eats review and am currently leaning toward the Anova, but I thought I'd ask on here first for first hand experiences.

TATPants
Mar 28, 2011

Huge_Midget posted:

Is there a goon consensus as to which puddle machine is best between the Sansaire, Anova, and the Nomiku? I read the Serious Eats review and am currently leaning toward the Anova, but I thought I'd ask on here first for first hand experiences.

The Nomiku is the worst of the bunch due to its limited water height issue (long cooks are out unless you have a covered container that is the correct height for it). The other two are a split decision based on if you want a turn knob or an LCD.

cerebral
Oct 24, 2002

I made a couple of tri-tips and they were great. I marinated them overnight with a marinade made by a local basque restaurant and sold locally, then dunked them in the Anova for 11 hours at 130 degrees. I popped one out, seared it and ate it for dinner, and used the leftovers for sandwiches. The sandwiches are absolutely my favorite part because the meat is so tender that you bite right through it in the sandwich, whereas tri-tip cooked with a different method can be a bit of a pain to eat in sandwich form. I cooled the other tri-tip in a water/ice bath and I plan to make sandwiches with it at the end of the week.

Safety Dance
Sep 10, 2007

Five degrees to starboard!

TATPants posted:

The Nomiku is the worst of the bunch due to its limited water height issue (long cooks are out unless you have a covered container that is the correct height for it). The other two are a split decision based on if you want a turn knob or an LCD.

I know I'm defending the Nom because I bought one, but this isn't the case. I've done 72 hour cooks in mine in whatever pot I happened to have available. I just covered it with tinfoil and the water loss was negligible.

It's pretty much as good as the other two, just more expensive.

dotster
Aug 28, 2013

Safety Dance posted:

I know I'm defending the Nom because I bought one, but this isn't the case. I've done 72 hour cooks in mine in whatever pot I happened to have available. I just covered it with tinfoil and the water loss was negligible.

It's pretty much as good as the other two, just more expensive.

I think it is kind of a silly argument since it is pretty trivial to add a few cups of water to a pot over 72hrs. If I were going to buy today I would probably get the Anova (probably two of them).

DiverTwig
Jul 23, 2003
I ignore all NWS Tags, my Boss's like porn
I think the main problem is that there just isn't much user experience with the Sansaire yet, so more people are saying Anova. And I'm sure, with all the Sansaire's getting delivered there are bound to be a few faulty units, since it's the first production run and all. Personally, I got my Anova almost 2 weeks ago and so far I've done a ribeye, eggs, and some boneless chicken thighs. All have been pretty amazing.

All three devices seem to do what their intended to do, and do it very well. It's just a personal preference thing.

dotster
Aug 28, 2013

DiverTwig posted:

I think the main problem is that there just isn't much user experience with the Sansaire yet, so more people are saying Anova. And I'm sure, with all the Sansaire's getting delivered there are bound to be a few faulty units, since it's the first production run and all. Personally, I got my Anova almost 2 weeks ago and so far I've done a ribeye, eggs, and some boneless chicken thighs. All have been pretty amazing.

All three devices seem to do what their intended to do, and do it very well. It's just a personal preference thing.

I don't really like having a mechanical knob on something like this, that is why I would do Anova. So I think you are correct about the person preference thing.

a foolish pianist
May 6, 2007

(bi)cyclic mutation

This week, I'm trying out a 48 hour/135 degree tritip roast. 8 hours makes for a nice medium rare, but I'm hoping this longer time will make it really tender.

dotster
Aug 28, 2013

a foolish pianist posted:

This week, I'm trying out a 48 hour/135 degree tritip roast. 8 hours makes for a nice medium rare, but I'm hoping this longer time will make it really tender.

I have done a few roasts and tried to do them from 135-140F for up to 48 and never really got the texture or tenderness I was looking for. After reading a lot of advice here I went much hotter and they were much better at 160F+ for 24-48hrs.

EAT THE EGGS RICOLA
May 29, 2008

a foolish pianist posted:

This week, I'm trying out a 48 hour/135 degree tritip roast. 8 hours makes for a nice medium rare, but I'm hoping this longer time will make it really tender.

That's kind of a waste, tritip is already lean and will not benefit from being cooked for that long.

a foolish pianist
May 6, 2007

(bi)cyclic mutation

I thought it would have enough collagen in the muscle to benefit from longer, lower cooking times.

OBAMNA PHONE
Aug 7, 2002
I really don't think it has much--that's why the traditional way to bbq them is hot & fast and not low & slow.

dotster
Aug 28, 2013

BraveUlysses posted:

I really don't think it has much--that's why the traditional way to bbq them is hot & fast and not low & slow.

I was just commenting on roasts in general, tri-tip like you said has almost no fat. If I were to guess I would think 135F for a few hr, depending on thickness, and anymore would just make it dry out.

Ultimate Mango
Jan 18, 2005

I used the sansaire to do the starch trick for some potatoes (retrograde purée), pulled them and have some nearly two inch thick rib eyes in there now at 57C. By the time the potatoes are done the steaks will have been in there two hours and I will try out my new torch to crust the meat.
Should be good.

a foolish pianist
May 6, 2007

(bi)cyclic mutation

The 48 hour tri-tip was actually really nice - noticeably more tender than the ones I've done for shorter times. I guess there's enough collagen to make a bit of a difference. It wasn't dry at all, either.

No Wave
Sep 18, 2005

HA! HA! NICE! WHAT A TOOL!
I'd hit them with the jaccard then vizzle a little lower. (the tougher lean meat solution)

Ultimate Mango
Jan 18, 2005

Ultimate Mango posted:

I used the sansaire to do the starch trick for some potatoes (retrograde purée), pulled them and have some nearly two inch thick rib eyes in there now at 57C. By the time the potatoes are done the steaks will have been in there two hours and I will try out my new torch to crust the meat.
Should be good.

Steaks were great. Perfectly cooked edge to edge, great crust with the torch, but set off the smoke detectors three times while torching.


The potatoes were a challenge... I couldn't get them through the food mill (ricer) and ended up with maybe a quarter raced and a quarter mashed and an interesting texture. I should have just used the food processor to make the purée. Or a larger die on the food mill. Tasted good though.

EAT THE EGGS RICOLA
May 29, 2008

Ultimate Mango posted:

Steaks were great. Perfectly cooked edge to edge, great crust with the torch, but set off the smoke detectors three times while torching.
Just dry them then sear them in a medium-hot pan with a neutral oil.

quote:

The potatoes were a challenge... I couldn't get them through the food mill (ricer) and ended up with maybe a quarter raced and a quarter mashed and an interesting texture. I should have just used the food processor to make the purée. Or a larger die on the food mill. Tasted good though.

Don't use a food processor to mash potatoes, you'll develop the gluten in them so much that it'll be like eating glue.

Chemmy
Feb 4, 2001

Or make aligot.

Random Hero
Jun 4, 2004
I could sure go for a Miller High Life...

Ultimate Mango posted:

Steaks were great. Perfectly cooked edge to edge, great crust with the torch, but set off the smoke detectors three times while torching.


The potatoes were a challenge... I couldn't get them through the food mill (ricer) and ended up with maybe a quarter raced and a quarter mashed and an interesting texture. I should have just used the food processor to make the purée. Or a larger die on the food mill. Tasted good though.

What torch did you use?

EAT THE EGGS RICOLA
May 29, 2008

Random Hero posted:

What torch did you use?

:mad:

seriously torches are ridiculous compared to just using a pan with oil

a foolish pianist
May 6, 2007

(bi)cyclic mutation

Torches are nice, and they work really well.

EDIT: Also they are fun.

a foolish pianist fucked around with this message at 17:24 on Feb 19, 2014

Ultimate Mango
Jan 18, 2005

EAT THE EGGS RICOLA posted:

Don't use a food processor to mash potatoes, you'll develop the gluten in them so much that it'll be like eating glue.

I retrograded the starch. I think my mistake was using the fine disk on my food mill straight out of the gate. It was clear that I could whip the crap out of the potatoes and they would not have gotten gluey. The final product was like a nice puree with some chunks, so it worked out.

Random Hero posted:

What torch did you use?

Bernz-o-Matic T8000. It was fun and worked really well (except for the smoke, but I can just take it outside next time. In order to keep my insufferable hipster foodie card I even bought into the Searzall hysteria on Kickstarter.

a foolish pianist posted:

Torches are nice, and they work really well.

EDIT: Also they are fun.

And this too. I probably need to get a new hood that can actually suck air and doesn't have a crappy microwave built in (I use the microwave daily, so maybe its not all bad). That or just use the torth outside.

No Wave
Sep 18, 2005

HA! HA! NICE! WHAT A TOOL!

Ultimate Mango posted:

I retrograded the starch. I think my mistake was using the fine disk on my food mill straight out of the gate. It was clear that I could whip the crap out of the potatoes and they would not have gotten gluey. The final product was like a nice puree with some chunks, so it worked out.
Don't use the fine disk for potato puree - once through the big holes is all you need.

"Nice puree with some chunks" is not a puree - the idea of a puree is generally to serve as a condiment for other items on the plate.


I prefer using a potato ricer, but that's because I find food mills really awkward.

EngineerJoe
Aug 8, 2004
-=whore=-



I have a ts8000 and it's really great. Not only does it nicely sear all my sous vide food it also starts my Big Green Egg in 30 seconds. And it's fun.

Ultimate Mango
Jan 18, 2005

What's everyone favorite egg temperature? I know there are charts and stuff, but what do y'all actually like?

I would guess that something in the 62C realm is good for toast or bennedict but that like 64C might be awesome for other stuff. I had a smoked 64C yolk (no white) as the foundation of a dish once and it was custardy and awesome.

Submarine Sandpaper
May 27, 2007


Any idea when the next Sansaire batch will be available? I prefer a clip to a screw.

EngineerJoe
Aug 8, 2004
-=whore=-



Ultimate Mango posted:

What's everyone favorite egg temperature? I know there are charts and stuff, but what do y'all actually like?

I would guess that something in the 62C realm is good for toast or bennedict but that like 64C might be awesome for other stuff. I had a smoked 64C yolk (no white) as the foundation of a dish once and it was custardy and awesome.

64.5-65 is great if you want to peel and eat it. Since the white needs a higher temperature to set I find it helpful to blanch it in boiling water for a little bit to get the best of both worlds.

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Chemmy
Feb 4, 2001

Sansaire's temperature seems spot on.

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