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geetee posted: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 01:33
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I backed the searzall too, but I'm pretty sure the only use it will ever get is fixing missed spots on ribeyes where the bone doesn't let the meat contact the pan quite enough. And maybe drunken grilled cheese.
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Mar 12, 2014 01:46
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SubG posted:That really depends on what you're searing. For poo poo that's shaped irregularly (like a shank or rib or something) using more fat and doing the arroser thing helps. But for your generic slab of protein---a steak, pork chop, that kind of thing---you get better crust if you use as little oil as you can get away with. You can just use your tongs (or turner or whatever the gently caress) to help insure good contact. This is something I don't think I ever get right. With a steak, I'll dry it off from the sous vide, salt it, and then crack a cast iron pan up on the oven, usually about 8/10 on the electric stovetop. Eventually, it will start to smoke and my infrared thermometer reads around 5-600 degrees. If I put oil (best I have is canola) in it, it immediately smokes and I've heard that's bad (one time it caught fire when I was using a stainless pan). So...people say a screaming hot cast iron, but really how hot do I want it? Do I need to buy some rapeseed oil or something (I think that would even be too low a smokepoint).
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Mar 12, 2014 01:49
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Anyone with a Sansaire mind telling me how loud theirs is? All the reviews I hear make it sound as if they can barely hear the thing from a few feet away. Mine makes a very noticeable whirring noise that dips in volume every 3 seconds or so, and can be easily heard from 20+ feet away. Is this to be expected?
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Mar 12, 2014 01:51
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nwin posted:This is something I don't think I ever get right. Although if your hob is putting out enough heat that you're smoking whatever oil you're using, you could just try searing them dry. Like seriously make sure your steaks are dry on the surface, don't use any oil on your cast iron, throw it down, it'll release when it's ready, done. If your seasoning isn't righteous, if the cooking surface isn't lava loving hot, or if your steaks are still damp on the outside this'll be a bloody goddamn mess, but if you've got your ducks in line it'll work fine.
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Mar 12, 2014 02:00
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SubG posted:If you're having trouble with your oil, put the oil in a cold pan and then heat it until it starts smoking, then throw your protein in then regardless of what the thermometer reads. If you don't get the kind of crust you want out of that, get an oil with a higher smokepoint. I had thought about doing this before...but somewhere I thought I had read you should always heat the pan first, then oil...but I don't think this would make any loving difference. edit: Serious Eats to the rescue. nwin fucked around with this message at 02:15 on Mar 12, 2014 |
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Mar 12, 2014 02:12
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nwin posted:I had thought about doing this before...but somewhere I thought I had read you should always heat the pan first, then oil...but I don't think this would make any loving difference. Also lol that pan they're using to sear the ribeye (ok article tho)
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Mar 12, 2014 02:33
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SubG posted:That really depends on what you're searing. For poo poo that's shaped irregularly (like a shank or rib or something) using more fat and doing the arroser thing helps. But for your generic slab of protein---a steak, pork chop, that kind of thing---you get better crust if you use as little oil as you can get away with. You can just use your tongs (or turner or whatever the gently caress) to help insure good contact. I think we're just going need to disagree, or my definition of plenty of oil is similar to your definition of as little oil as possible. I tried minimizing for a while and always ended up with an uneven sear. Depending on the pan, 2 or 3 tablespoons gives me just enough depth to ensure even heat transfer. I'm getting beautiful crusts, so I'll just keep sticking with what works for me.
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Mar 12, 2014 02:53
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Full Circle posted:Anyone with a Sansaire mind telling me how loud theirs is? All the reviews I hear make it sound as if they can barely hear the thing from a few feet away. Mine makes a very noticeable whirring noise that dips in volume every 3 seconds or so, and can be easily heard from 20+ feet away. Is this to be expected? Mine had two noises. The first was the regular hum of the motor. Not silent but I could live with it. Then the louder whirring rattle noise that I could hear three rooms away. I had a lengthy email exchange with the sansaire team and they said to take off the cover and look at where the propeller shaft came into the bottom section. Indeed it was pressed up against the plastic and was making the louder noise. They advised that I pull on the shaft to get it away from the plastic. The fix seemed to work but I am not totally happy with the extra vibration from the best shaft just to keep it from making the other noise. So at least look at the shaft and see if it contacts the plastic hole where it comes down from the top. If it's another noise email them and get a replacement.
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Mar 12, 2014 03:37
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The searz-all would be great to finish things like a SV bone-in chicken breast since the skin cannot lay flat on a pan.
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Mar 12, 2014 05:19
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Just saw this post on Slickdeals, a fancy Foodsaver V3460 is marked down to $30 or so on clearance at Lowes: http://slickdeals.net/f/6781754-foodsaver-v3460-vacuum-sealing-system-34-lowes-ymmv Price will vary based on your store unfortunately, but it looks like a great deal.
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Mar 12, 2014 05:24
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89.99 in my neck of the woods(Denver). Not a meaningless discount, but not quite so steep.
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Mar 12, 2014 06:39
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I've done two sets of steaks in my Sansaire so far and I seem to be having some problems with the sear. After I unbag the steaks after cooking they are super moist past the point where I can just pat them dry like if I were cooking them normally. I feel like in order to get a dry surface to sear on I'd have to squeeze a lot of the moisture out of the steak which I'm loathe to do.Full Circle posted:Anyone with a Sansaire mind telling me how loud theirs is? All the reviews I hear make it sound as if they can barely hear the thing from a few feet away. Mine makes a very noticeable whirring noise that dips in volume every 3 seconds or so, and can be easily heard from 20+ feet away. Is this to be expected? Mine isn't noticeable unless I'm standing right next to it in my kitchen.
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Mar 12, 2014 17:15
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novamute posted:I've done two sets of steaks in my Sansaire so far and I seem to be having some problems with the sear. After I unbag the steaks after cooking they are super moist past the point where I can just pat them dry like if I were cooking them normally. I feel like in order to get a dry surface to sear on I'd have to squeeze a lot of the moisture out of the steak which I'm loathe to do. I haven't seen a perfect solution for this, either, and it's probably the main reason I don't vizzle absolutely everything.
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Mar 12, 2014 17:21
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Yeah, just wrap them in paper towels to get the surface moisture off. Don't worry about squeezing - you can't squeeze the moisture out of a cooked steak.
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Mar 12, 2014 17:39
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I pat with paper towels, and if it's still wet i'll use more paper towels
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Mar 12, 2014 18:31
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Any suggestions for corned beef? I read the seriouseats.com article but wondered if anyone has any suggestions or experience to offer.
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Mar 12, 2014 19:12
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mod sassinator posted:Just saw this post on Slickdeals, a fancy Foodsaver V3460 is marked down to $30 or so on clearance at Lowes: http://slickdeals.net/f/6781754-foodsaver-v3460-vacuum-sealing-system-34-lowes-ymmv Price will vary based on your store unfortunately, but it looks like a great deal. Holy poo poo, there was one left at my local Lowes...$36.62 out the door, amazing. Now hopefully they actually have one and it's not just their stocking system messing up telling me that there is one in stock. Thanks for this.
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Mar 12, 2014 19:30
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Is 67 a very good deal for one?
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Mar 12, 2014 20:46
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No Wave posted:Don't squeeze (it won't do much anyways). A lot of people like to leave on a rack overnight. Blow dryer.
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Mar 12, 2014 20:49
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MAPP torch.
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Mar 12, 2014 21:27
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Mr. Wookums posted:Is 67 a very good deal for one? They are $121 at Amazon so that's still roughly 50ish% off. e: Just grabbed mine and it was the display until (that was the 1 they had left). All the stickers/warp and stuff where still on with no obvious damage so for $35, whatever. Brought it home and it does what it's supposed to do. Plinkey fucked around with this message at 02:14 on Mar 13, 2014 |
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Mar 12, 2014 22:10
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I just found one near my house for $30ish. Excited about this pickup.
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Mar 12, 2014 22:36
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I noticed on the PolyScience website it says not to use dairy products (butter) when cooking for over four hours, but I haven't seen this anywhere else. Is there any basis for this? If so, why wouldn't it be true for any animal fats. Seems like as long as it's above 130 it shouldn't matter what kind of fat you're using.
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Mar 13, 2014 14:14
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We've been trying to figure that out a few pages ago, actually. AFAICT it should be safe in a closed container, so I'm really curious what they're basing that on. Edit: I've emailed them to ask Steve Yun fucked around with this message at 14:38 on Mar 13, 2014 |
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Mar 13, 2014 14:26
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My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with?
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Mar 13, 2014 16:49
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Huge_Midget posted:My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with? The first things that I did that wow'd me were eggs or pork chops. Both are on serious eats.
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Mar 13, 2014 17:14
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Huge_Midget posted:My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with? I just got mine on Tuesday. Steak for dinner and poached eggs the next morning were both (comparatively) quick and fantastic.
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Mar 13, 2014 17:42
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Huge_Midget posted:My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with? Skin-on chicken breast (1:35 at 61°C). Especially if you don't normally eat chicken breast because it's dry and bland (this is neither). Just season, seal, puddle and finish skin-down until crispy and delicious.
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Mar 13, 2014 17:48
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Huge_Midget posted:My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with?
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Mar 13, 2014 18:41
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So I got a Cambro with a lid for my Anova and I'm looking for some advice on cutting a lid in the top and adjusting the side to fit the screw a little better. I think someone previously recommended a nibbler, but I am looking for the cheapest and easiest way to do this with something I can pick up from Home Depot or Lowes. Any suggestions?
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Mar 13, 2014 21:19
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Random Hero posted:So I got a Cambro with a lid for my Anova and I'm looking for some advice on cutting a lid in the top and adjusting the side to fit the screw a little better. I think someone previously recommended a nibbler, but I am looking for the cheapest and easiest way to do this with something I can pick up from Home Depot or Lowes. Any suggestions? I wouldn't use a nibbler on plexiglass I'd be scared that the whole thing would just crack. Do you have a jig saw? You can get plexi-blades pretty cheap at both places.
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Mar 13, 2014 21:31
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geetee posted:I think we're just going need to disagree, or my definition of plenty of oil is similar to your definition of as little oil as possible. I tried minimizing for a while and always ended up with an uneven sear. Depending on the pan, 2 or 3 tablespoons gives me just enough depth to ensure even heat transfer. I'm getting beautiful crusts, so I'll just keep sticking with what works for me.
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Mar 14, 2014 01:37
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Random Hero posted:So I got a Cambro with a lid for my Anova and I'm looking for some advice on cutting a lid in the top and adjusting the side to fit the screw a little better. I think someone previously recommended a nibbler, but I am looking for the cheapest and easiest way to do this with something I can pick up from Home Depot or Lowes. Any suggestions? I used a dremel with some kind of abrasive cutting blade. Worked great. Used a sanding tip to get rid of sharp edges and I am happy with the results. In other news my sansaire noise was not really fixed by pulling the shaft so they are sending me a replacement.
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Mar 14, 2014 03:13
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Ultimate Mango posted:I used a dremel with some kind of abrasive cutting blade. Worked great. Used a sanding tip to get rid of sharp edges and I am happy with the results. Thanks! I was leaning towards getting a dremel for this and a few other projects.
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Mar 14, 2014 17:04
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The dremel flex head add on would make it even easier to do
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Mar 14, 2014 17:18
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So I noticed in the OP there is a link to a sousvide guide on the iphone. Unfortunately I have a droid and such a guide doesn't exist. My anova arrived today and I was hoping to find a good webpage guide/easy to use droid app that contains all relevant temperature and cook times for various types of foods?
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Mar 14, 2014 17:51
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BraveUlysses posted:The dremel flex head add on would make it even easier to do I have a pretty big cordless dremel and even that was totally simple. One of the disks more melted than cut the plastic, but it worked fine. Do it outside though, there will little tiny bits of plastic dust flying everywhere. Would have been a huge mess inside. I probably should have worn a mask, too. I actually want a larger container and a second Sansaire.
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Mar 14, 2014 17:59
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ScienceAndMusic posted:So I noticed in the OP there is a link to a sousvide guide on the iphone. Unfortunately I have a droid and such a guide doesn't exist. My anova arrived today and I was hoping to find a good webpage guide/easy to use droid app that contains all relevant temperature and cook times for various types of foods? bagsoakeat.com
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Mar 14, 2014 18:13
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Safety Dance posted:bagsoakeat.com Awesome thank you! Any recommendations on a good cut of beef to try and sous vide for the first time? Also for this website, I'm assuming this is assuming the meat is not frozen correct but room temperature or how does it work, because wouldn't the temperature of the meat affect the cook time?
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Mar 14, 2014 18:35
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