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Breadnought posted:I have a bad habit of waiting until I've vacuum sealed my food to set up my vizzler, leaving me with a 20-30 minute wait before the water gets to temperature and I can drop my block of meat in to cook. Can I just drop it in while the puddle is warming up? Or will that create some sort of bacterial monster? I feel like the regular cooking process would also kill any bacteria grown in the first 20 minutes before it hits the final temp, but I also know nothing about bacteria, so I figured I'd ask here before trying anything that might kill me. The issue is that bacteria can produce enterotoxins that will still make you sick even if you have killed the bacteria that produced them. So while you may not get ill from the bacteria you could still get ill. I think if you are putting the food into the puddle after it is over a safe temp but maybe not up to the temp you are finishing then you should be safe. If you are putting the food in at 70F and letting it ride all the way up to 140F or something then there is more risk. I think your best bet is to remember to turn the puddle on before you want to cook so that it has enough time to come up to temp before you are finished prepping.
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Feb 24, 2014 17:01
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SlayVus posted:Maybe someone has done this or can do this, but I have a question. I have read that you can use a tube from the output port to have the water exit the opposite end of the puddle for better circulation. The Sansaire has a surprisingly strong pump, so I can't imagine it would help. There is some serious flow, more than enough to circulate completely in my Cambro.
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Feb 24, 2014 17:10
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Death of Rats posted:Note: put the cold in first, and don't pour from the kettle directly onto a bag if you're going to do this). Most bags can be boiled, and blanching is usually not so terrible.
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Feb 24, 2014 17:33
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How long is it taking to heat your water from 70 to 130-something? My polyscience only takes 10 maybe 15 mind tops to get to that temp.
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Feb 24, 2014 19:16
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Do you guys not fill your bath with hot tap water? My hot tap is like 46C (115F).
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Feb 24, 2014 19:18
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My tap water is about 140F, so I just fill it up and drop in a steak and it drops down to 130 just about instantly. Chemmy, I'm assuming you have a mixing valve on your water heater? Otherwise that temperature is dangerously low.
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Feb 24, 2014 19:26
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I believe we do. Doing some googling I added "check the water heater thermostat" to my to do list.
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Feb 24, 2014 19:27
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Chemmy posted:Do you guys not fill your bath with hot tap water? drat, that's cold hot water.
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Feb 24, 2014 19:29
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118 or 120 is about normal for taps up here.
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Feb 24, 2014 19:31
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I built a new house in California last year so a mixing valve set to 120 is mandated. Couple degree loss from the heater to the tap and I'm going off memory seems right. Thanks for the water heater concern but the point remains: if your hot tap is about the right temp for sous vide why are you waiting for a tiny puddle machine to heat up the water from cold?
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Feb 24, 2014 19:34
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Chemmy posted:Do you guys not fill your bath with hot tap water? I use RO water, I don't want scale to build up on the heater over time. Mine starts at about 70F and only takes a little bit to heat up, if I use a big container it obviously takes longer (12-16L in 20-30 min).
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Feb 24, 2014 21:15
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55C/120F is the hottest that residential tap water is permitted to be here, legally.
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Feb 24, 2014 21:19
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EAT THE EGGS RICOLA posted:55C/120F is the hottest that residential tap water is permitted to be here, legally. Not sure where you are but for me these kinds of restriction are generally just for licensed installers, like a plumber, and the homeowner change change this if they like with no legal issues. Where I am it is about the same though, water heaters are set for ~140F and mixing valves set for 120F.
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Feb 24, 2014 21:53
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55C is 131F. The mixing valve mixes in cold water because you can get Legionnaire's Disease from water held at like 115F in a tank.
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Feb 24, 2014 22:01
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Just use a stove if you need it any warmer
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Feb 24, 2014 22:07
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Thanks for the info. My Anova doesn't take more than 20-30 minutes to get to temp (I don't get hot water from my kitchen tap during the winter unless I leave it running for 10 minutes), so it's really not a big deal, but every now and then I have to work in the evening and forget to set the whole thing up until 5 minutes before I leave the house. I guess my best bet is to stop being a lazy schmuck and remember to cook dinner. 
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Feb 25, 2014 01:24
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Chemmy posted:55C is 131F. Sorry, I meant 49C.
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Feb 25, 2014 01:30
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My Anova is supposed to show up tomorrow. My plan was to do some steak and then start some long cook time ribs. The steak is simple since its pretty much cook at temp then sear, but what are people's go to recipes for ribs?
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Feb 25, 2014 01:48
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http://modernistcuisine.com/recipes/72-hour-braised-short-ribs/
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Feb 25, 2014 02:01
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I liked mine best at 48 hours, 144f. Sort of typical red wine/shallot/mushroom/leek sauce, over potatoes.
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Feb 25, 2014 02:17
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Got my Sansaire on Thursday, and I've run it almost nonstop since. Done two flank steaks, one eye of round, and some poached eggs. Flank steak marinated with soy sauce, vizzled with sambal oelek for 24 hours at 130F and seared is absolutely fantastic. If I get a spare 48-72 hours, I'll have to try the beef ribs.
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Feb 25, 2014 03:13
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I really wish I could handle eggs, but they wreck my stomach.  Lousy Hat, how'd your eye of round do? I've got those before but they're never particularly great, taste wise.Edit: I was wondering if anyone knew if it was safe to cook in the plastic pouches you can get frozen fish fillets/etc in? Falcon2001 fucked around with this message at 22:16 on Feb 25, 2014 |
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Feb 25, 2014 21:58
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Falcon2001 posted:Lousy Hat, how'd your eye of round do? I've got those before but they're never particularly great, taste wise. I've got a soft spot for eye of round because it was pretty much the only roast beef we ever had when I was a kid. I like its flavor fine, although we always loaded the fat cap up with slivers of garlic. Since I don't want raw garlic botulism, I just salted it kinda generously and gave it a good amount of garlic powder, then went at 130 F for about 24 hours. I did check the safety with the sous vide dash app because it was a couple of inches thick, and I didn't want the interior to stay in the danger zone too long. I don't want to oversell it; it's still eye of round, so it's not going to blow anyone away. But it was definitely the tenderest, juiciest, most perfectly mid-rare eye of round I've ever had.
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Feb 26, 2014 00:58
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lousy hat posted:I've got a soft spot for eye of round because it was pretty much the only roast beef we ever had when I was a kid. I like its flavor fine, although we always loaded the fat cap up with slivers of garlic. Since I don't want raw garlic botulism, I just salted it kinda generously and gave it a good amount of garlic powder, then went at 130 F for about 24 hours. I did check the safety with the sous vide dash app because it was a couple of inches thick, and I didn't want the interior to stay in the danger zone too long. Hmm. I might try it out, since I can certainly find the stuff cheap.
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Feb 26, 2014 03:09
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I was preparing some sous vide onions for french onion soup, but unfortunately I used yellow onions instead, and cut across the equator instead of pole to pole and now I've got onion mush. I'll get some proper red onions and save the yellow onion mush for a stock or jam or something.
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Feb 26, 2014 06:14
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ShadowCatboy posted:I was preparing some sous vide onions for french onion soup, but unfortunately I used yellow onions instead, and cut across the equator instead of pole to pole and now I've got onion mush. Who makes onion soup out of red onions? Why is it bad that you used yellow onions like every single person ever, including Keller and Ducasse and Escoffier? What is this madness?! Am I missing out on something awesome? >:/ BrosephofArimathea fucked around with this message at 03:20 on Feb 27, 2014 |
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Feb 27, 2014 03:12
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ShadowCatboy posted:I was preparing some sous vide onions for french onion soup, but unfortunately I used yellow onions instead, and cut across the equator instead of pole to pole and now I've got onion mush.
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Feb 27, 2014 03:15
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Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high?
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Feb 27, 2014 03:51
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I ordered last week and they told me 18-21 days.
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Feb 27, 2014 05:03
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SlayVus posted:Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high? I think the sansaire shipping re-sparked everyone's interest and suddenly Sous Vide is getting more news again.
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Feb 27, 2014 05:04
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Yeah, and I think there were a lot of sous vides given out for Christmas. I keep trying to find vacuum bags at Costco but they are continually sold the gently caress out.
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Feb 27, 2014 19:31
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SlayVus posted:Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high? I ordered on 1/29, it shipped this past Monday and is supposed to arrive tomorrow.
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Feb 27, 2014 22:18
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SlayVus posted:Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high? I ordered mine Jan 8th and it shipped on the 29th. Just be glad you're not getting a 220v international one. Though, I guess they're finally giving the same 3 week shipping estimate on those now too. They got slammed for Christmas. Everyone wanted to get a sansaire for christmas, but, well, that didn't (and wasn't going to) happen, so they all got Anova's instead. They're just now getting caught up I think.
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Feb 27, 2014 23:47
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Enjoying a sous vide ribeye done at 132.5* for 3 hours. I know most people don't think it should go that long, but I like mine done a bit more so all the collagen has gotten all nice and melty.
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Feb 28, 2014 09:15
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ShadowCatboy posted:Enjoying a sous vide ribeye done at 132.5* for 3 hours. I know most people don't think it should go that long, but I like mine done a bit more so all the collagen has gotten all nice and melty. I mean I'm not criticising your 3 hours@132F cook. You just seem to be suggesting that that's a long time to sous vide a ribeye, and it really isn't.
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Feb 28, 2014 11:26
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3 hours is pretty much my minimum for the average rib eye for me.
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Feb 28, 2014 14:44
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I usually do my ribeyes at 132F for between 1.5 and 2 hours. It all depends on the thickness though. I did do a sirloin at 130 for an hour last night and it was perfect.
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Feb 28, 2014 15:21
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Yeah, unless the steak is super thick, I almost never let it go more than an hour or 90 minutes at 132.
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Feb 28, 2014 15:43
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Pretty sure SubG is saying you two are not doing it right, if the ribeye is normal american thickness (euros tend to do thinner steaks) of 1-1.5" you are not pasteurising your food and might as well not loving cook it.
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Feb 28, 2014 15:55
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deimos posted:Pretty sure SubG is saying you two are not doing it right, if the ribeye is normal american thickness (euros tend to do thinner steaks) of 1-1.5" you are not pasteurising your food and might as well not loving cook it. I understand wanting to pasteurize for serving other people etc. For myself I've been eating a lot of rare to bleu meat recently (not ribeye tho) No Wave fucked around with this message at 16:08 on Feb 28, 2014 |
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Feb 28, 2014 16:04
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