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Just took out my 72 hour ribs and chilled them in a sink full of ice water. There was a little gassing but nothing concerning but the outside of the meat had a greenish-grayish-brownish tinge. No funny smell, just intense beefy-ness. Two of the bags had liquid the other two had the liquid turn into jelly instead. Trimmed and blocked the meat and re sealed. Juices in a container ready to reduce into sauce. Kept the bones to blanch them or dry them or whatever for service in a ridiculous manner like MC showed. I hope I don't kill everyone.
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Mar 7, 2014 06:54
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Ultimate Mango posted:I hope I don't kill everyone. On the plus side it will be an amazing last meal. 
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Mar 7, 2014 11:28
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Ultimate Mango posted:Just took out my 72 hour ribs and chilled them in a sink full of ice water. There was a little gassing but nothing concerning but the outside of the meat had a greenish-grayish-brownish tinge. No funny smell, just intense beefy-ness. Two of the bags had liquid the other two had the liquid turn into jelly instead. Trimmed and blocked the meat and re sealed. Juices in a container ready to reduce into sauce. Kept the bones to blanch them or dry them or whatever for service in a ridiculous manner like MC showed. Same thing happened to me. You didn't happen to sear them beforehand, did you?
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Mar 7, 2014 22:49
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So I was listening to the Giant Bombcast and they mentioned Sous-vide, and well, it seems pretty awesome. Is there a general consensus on which immersion circulator is best? I read the OP and its between the Anova and the sansaire for me...
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Mar 7, 2014 22:53
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ScienceAndMusic posted:So I was listening to the Giant Bombcast and they mentioned Sous-vide, and well, it seems pretty awesome. Is there a general consensus on which immersion circulator is best? I read the OP and its between the Anova and the sansaire for me... Those are both so last week. We're all about dunking the tip of an oxymapp torch in grape juice now.
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Mar 7, 2014 22:56
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Safety Dance posted:Those are both so last week. We're all about dunking the tip of an oxymapp torch in grape juice now. Can you recommend me a grape juice? I'm deciding between Welch's and homemade.
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Mar 7, 2014 23:03
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ScienceAndMusic posted:So I was listening to the Giant Bombcast and they mentioned Sous-vide, and well, it seems pretty awesome. Is there a general consensus on which immersion circulator is best? I read the OP and its between the Anova and the sansaire for me... Ignoring the Nomiku because of its $300 price tag, between the Anova and Sansaire it's kind of a wash. http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html Depends on whether you want an LCD screen or a rotating control, or whether you like screw-on or clip-on.
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Mar 7, 2014 23:03
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But... the Anova used to cost $300!!!
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Mar 7, 2014 23:18
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You'll be happy with either, but the Anova is better 
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Mar 7, 2014 23:50
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Sansaire Supremacy
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Mar 7, 2014 23:51
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But seriously it's not likely anyone bought both, I'd buy whichever seems cooler to you they're both fine.
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Mar 7, 2014 23:51
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Safety Dance posted:Same thing happened to me. You didn't happen to sear them beforehand, did you? I did not sear them before. I will reheat at 60 again and torch before glazing. It's just weird the color they turned.
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Mar 8, 2014 00:11
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cheezit posted:Awesome, thank you for the recommendation! I saw that on Amazon and wasn't sure. Do you use a pump to circulate water, as well? How much water can it heat? I can't find the original pump I bought, basically spend a little more than :tenbux: or else it will fail quickly if you do a few veggie soaks at 180F. I had a $20 one and it circulated amazingly. I killed it by forgetting to drop the probe in my bath and came back in 30 minutes and it had been boiling.  Now I just use something cheaper from Harbor Freight and it has been working for at least 6 months with no issues.The heater was designed to heat up 5 gallon buckets, so it should be fine for most applications. The limit of heat from 15A/120v service in American homes is going to be around 5-10 gallons anyway depending on the emissivity of your container. Certainly fine for my applications.
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Mar 8, 2014 02:52
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Chemmy posted:But seriously it's not likely anyone bought both, I'd buy whichever seems cooler to you they're both fine. Just because I haven't received my Sansaire doesn't mean I haven't bought both  I think right now Anova edges out because you can actually order them. Then again, now we have to get into a holy war dictating that the black Anova is the best Anova, because it is. And I say this as having owned both a red and a black.
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Mar 9, 2014 01:17
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mine is blue its pretty much the best one
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Mar 9, 2014 01:39
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Re: Sansaire vs. Anova, I'd say the Anova is a better recommendation right now because the Sansaire only very recently went into mass production. Who knows, maybe there is a faulty part in the first batches that will fail in 50% of the units in 6 months.
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Mar 9, 2014 04:33
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I may be mixing things up in my head, so I may be completely wrong here...was either the Anova or Sansaire developed by a team/company that made laboratory-grade equipment?
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Mar 9, 2014 04:46
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My whole meal this evening was puddled. 72 hour short ribs, straight from Modernist Cuisine including sauce and toppings (minor herbal modification due to allergy requirements). Glazed carrots and radishes, straight from a local farm this morning. Celery root and potato purée that ended up being more mashy in terms of texture but it was fantastic. For the mash I did the potato first to retrograde it then chilled, then back in with celery root slices, cream, butter, and lemon zest. The lemony purée was great with the short ribs, thanks whoever suggested that here.   Totally incredible. I thought MC was crazy with the microwaving and frying tediously separated strands of flank steak but the crunchy beef with fried shallots and herbs was great with the beef.
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Mar 9, 2014 05:52
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At first I thought that was a pile of beets and the whole dish was vegetarian. Even though I'm an avid meat addict I have to say I'm mildly disappointed that it wasn't. Looks gorgeous though! I'm personally working on a modified chicken porchetta recipe that will be done in the sous vide.
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Mar 9, 2014 06:24
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ShadowCatboy posted:At first I thought that was a pile of beets and the whole dish was vegetarian. Even though I'm an avid meat addict I have to say I'm mildly disappointed that it wasn't. "Done sous vide" or "Cooked with the immersion circulator/in a water bath", "sous vide" is the cooking method, cooking something "in the sous vide" is the same as cooking it "in the roasted". What are you trying to work on? http://www.seriouseats.com/2013/11/the-food-lab-turkey-porchetta-thanksgiving-recipe.html
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Mar 9, 2014 06:41
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Yep that one, just using chicken instead of turkey and I'm using half the recipe for the seasoning paste.
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Mar 9, 2014 07:09
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I ordered my Anova on Friday, got an email from them warning me it was about 10 business days before it would ship. Just now got my shipping confirmation email that it will be here at the office this week!
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Mar 10, 2014 16:48
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Featured Creature posted:I ordered my Anova on Friday, got an email from them warning me it was about 10 business days before it would ship. Just now got my shipping confirmation email that it will be here at the office this week! Me too! Can't loving wait to sous vizzle some spare ribs.
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Mar 10, 2014 21:49
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I need a way bigger water basin: it would've come in handy for pasteurizing my mead must before pitching the yeast. Currently I'm just using a 2.5-gallon stock pot and it's way too small.
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Mar 11, 2014 00:07
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Nerdy lawyer girlfriend used to work as a server/bartender/cook for many years so got her an anova for her birthday, she had no idea what to expect despite many hints but was very appreciative  We haven't gotten around to short ribs yet but everything else has been loving amazing. It's been barely two weeks and we've already done corned beef twice, a little roast beef, two batches of ribeyes and some lovely sirloin tip roast. Tip roast went in for 36 hours at 135 degrees with typical mexican-y spices and a little lime juice, came out falling apart like pulled pork, perfect for tacos or enchiladas or whatever. Sous vide corned beef is unfuckingbelievably awesome if you enjoy corned beef in the first place, I'm one of those people who orders a reuben from every restaurant. Buy it vacuum sealed and put it in at 160 degrees for 36 hours, it's like refrigerated butter when it's done, honestly kind of bizarre texture if you're not expecting it but gently caress it's amazing, and the bag juice is great for cooking potatoes cabbage and carrots.
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Mar 11, 2014 12:31
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Wow I can't wait for this to come out. https://www.shopstarter.com/p/1708738346/the-searzall/
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Mar 11, 2014 13:14
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Awww yeah!
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Mar 11, 2014 15:16
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Phanatic posted:Wow I can't wait for this to come out. Why is this better than just throwing it in a pan at high heat?
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Mar 11, 2014 18:45
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Oh for the love of krishna, just go back 10 or so pages in this thread (or was it the GWS product recommendation thread?)
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Mar 11, 2014 18:57
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I should start going around and making fun of restaurants that have salamanders. Don't they know they can just use a cast-iron??
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Mar 11, 2014 19:19
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deimos posted:Oh for the love of krishna, just go back 10 or so pages in this thread (or was it the GWS product recommendation thread?) I dunno cause apparently I can't find it... god forbid this thread is used for, gasp, discussion! edit: I literally don't get why one is better than the other but I would love to know. I am a terrible idiot when it comes to cooking which is why I want to try sous-vide (it seems simple). ScienceAndMusic fucked around with this message at 19:38 on Mar 11, 2014 |
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Mar 11, 2014 19:35
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ScienceAndMusic posted:Why is this better than just throwing it in a pan at high heat? Output's higher than your typical home burner. Also: 
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Mar 11, 2014 20:13
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Phanatic posted:Output's higher than your typical home burner. But I thought too high of a heat made it taste bad? Also I have no idea what I'm looking at in that graph. But basically does it cook faster with a torch on the outside without warming the inside too much?
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Mar 11, 2014 20:26
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Using a pan is still going to be my mainstay, but the Searzall has potential for touch-ups, gentler proteins (seafood, foie gras), etc, as it gets the outside hotter while delivering less overall heat (and it allows for more efficient evaporation of moisture as it heats the up-facing side). It doesn't strictly dominate pan/broiler given that a pan still delivers more heat, but it's a useful tool for any SV setup. The extreme reaction is because a lot of experienced posters who know better have claimed that it has no point - you got hit by some backlash, sorry, didn't know it was an honest question No Wave fucked around with this message at 21:35 on Mar 11, 2014 |
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Mar 11, 2014 21:23
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No Wave posted:Using a pan is still going to be my mainstay, but the Searzall has potential for touch-ups, gentler proteins (seafood, foie gras), etc, as it gets the outside hotter while delivering less overall heat (and it allows for more efficient evaporation of moisture as it heats the up-facing side). It doesn't strictly dominate pan/broiler given that a pan still delivers more heat, but it's a useful tool for any SV setup. So the basic answer is, it is probably better, but a pan will do just fine?
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Mar 11, 2014 23:25
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ScienceAndMusic posted:So the basic answer is, it is probably better, but a pan will do just fine? I've never actually used it (few people have), so there's still not much known about its actual performance in a home kitchen. Seems fun tho and the videos look nice.
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Mar 11, 2014 23:28
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No Wave posted:Use a pan with no hesitation. Searzall has uses, heck some might prefer it after it comes out, but pan will continue to be the bread and butter of SV searing for most/many people. Thanks I really appreciate it.
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Mar 11, 2014 23:35
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I prefer cast iron pan sear over Iwatani for beef steaks and pork chops. Obviously I don't have the Searzall yet but apart from spreading the heat more I don't see it making enough of a difference to sway me. Maybe niche applications. (I'll still buy a Searzall and whatever torch they recommend/support)
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Mar 12, 2014 00:55
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Regarding pan searing, here's some good advice than can make or break your experience. Use plenty of oil. I skimped for far too long, and you just don't get enough contact that way.
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Mar 12, 2014 01:08
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I went for the Searzall on Kickstarter and got the recommended Bernz-O-Matic torch to go with it. The torch is awesome (can be seen in use in a previous post on mine in this thread I think), and short of buying a restaurant grade salamander (shut up I want one my oven broiler sucks) this will be as good as I can get. What I will probably do in ideal weather will be to puddle meat and then put it on the IR burners on my outside grill and torch from the top. Should get nice crust in seconds that way. Leftover 72 hour short ribs with modernist Mac and Cheese is freaking incredible. I swear I gained five pounds last weekend.
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Mar 12, 2014 01:19
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