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Ultimate Mango posted:Fish, Chicken, Turkey, Lean Pork, its all good. What is his favorite meat that he can eat? Chicken or pork, absolutely.
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Mar 17, 2014 19:37
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My easy chicken plate is doing curry. The proper way to do it is to cook the curry sauce and the chicken separate but my lazy version is to shove everything in a bag (diced chicken brests), let it rest overnight in the fridge then vizzle it while at work at 140F. I do something similar with pork using Japanese Curry recipes.
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Mar 17, 2014 19:59
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Featured Creature posted:Did you get a corned beef or make the brine yourself? I am very interested in trying this, and have a 10 lb brisket right now ready to be broken down. I used the prepackaged stuff that is on sale for like 99c a pound around here because of St. Patties day. Removed the juice that was in with it and used the little seasoning packet with more salt and pepper. I did another one the next day @155 for 40 hours and it turned out even better. I'll post some pics when I get home. This also convinced me to upgrade from my cockpot + PID to an Anova. 
Plinkey fucked around with this message at 23:35 on Mar 17, 2014 |
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Mar 17, 2014 22:37
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TATPants posted:On an unrelated note...I cooked at top round steak at 135 for 24 hours with salt and a 5 pepper blend. The outside of the steak was mostly pond scum green. Was this due to some sort of color transfer from the green peppercorns? It did not smell or taste bad in any way. I thought that I should report that I am neither sick nor dead from my green steak experience. Perhaps there was some blood left in the steak, which might have turned green? Anyways, I rebagged it and cooked it for another day to pasteurize it and it was literally the worst steak ever. It was so dry it was almost inedible. So I will not be SVing a top round steak ever again.
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Mar 18, 2014 06:08
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Well, gently caress. I got my Sansaire today, and it's borked. The pump is loud as I'd expect something from a diy build using the cheapest materials and the display panel has half its pixels missing. And I was so looking forward to it ...
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Mar 18, 2014 14:44
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For those keeping track, that's a few broken Sansaires already, no broken Anovas - has a tipping point been reached? Can the hivemind recommend the Anova over the Sansaire?
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Mar 18, 2014 14:47
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Dane posted:Well, gently caress. I got my Sansaire today, and it's borked. The pump is loud as I'd expect something from a diy build using the cheapest materials and the display panel has half its pixels missing. And I was so looking forward to it ... Definitely let them know as they should replace it pretty quickly, that's no bueno. Mine runs great and super quiet.
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Mar 18, 2014 15:26
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No Wave posted:For those keeping track, that's a few broken Sansaires already, no broken Anovas - has a tipping point been reached? Can the hivemind recommend the Anova over the Sansaire? I mentioned earlier in the thread that we should be recommending the Anova already because the Sansaire only just went into mass production, anecdotes of faulty equipment aside.
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Mar 18, 2014 15:51
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No Wave posted:For those keeping track, that's a few broken Sansaires already, no broken Anovas - has a tipping point been reached? Can the hivemind recommend the Anova over the Sansaire? There were two posts on the previous page regarding broken Anovas. It happens. I'd say the relatively few reports we've seen about broken Sansaires puts it on par with the Anova so far. It's still a personal preference thing.
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Mar 18, 2014 16:54
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DiverTwig posted:There were two posts on the previous page regarding broken Anovas. It happens. I'd say the relatively few reports we've seen about broken Sansaires puts it on par with the Anova so far. It's still a personal preference thing. To be honest the Anovas reported were: - a problem that can be easily caused by mishandling or shipping issues (bent impeller to the point that it was stuck) - problem after at least a few hours of operation No one has reported receiving an Anova with half a missing display (pixel wise). And I'd actually expect the anova to have more display issues than a sansaire, considering it's a full fledged (albeit low resolution) display. deimos fucked around with this message at 17:16 on Mar 18, 2014 |
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Mar 18, 2014 17:12
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Doh004 posted:Definitely let them know as they should replace it pretty quickly, that's no bueno. Yeah, I wrote them immediately, both on the kickstarter comments page and by email. It sucks though, I had ingredients lined up for the first meal.
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Mar 18, 2014 18:17
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 No broken Nomikus yet. I guess that's what an extra $100 buys you.
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Mar 19, 2014 02:10
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Safety Dance posted:
Insignificant sample sizes need not apply. 
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Mar 19, 2014 03:05
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deimos posted:Insignificant sample sizes need not apply.  Does the Anova's motor noise pitch pulse with the heater like the Sansaire? It makes the sound of it running a lot more obtrusive than it needs to be.
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Mar 19, 2014 04:48
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Bob_McBob posted:
I've ran my Anova twice now and there is no change in pitch or loudness when the heating element is running. In fact, I was supremely impressed at just how quiet the unit is while running. The display is easy to read and there were no dead pixels or any issues at all with my Anova. I was a bit worried when the package arrived because FedEx had managed to punch a hole through the shipping box as well as the Anova box, but it was packed really well in dense foam so there was no damage to the unit itself.
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Mar 19, 2014 05:24
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I have no problems with my Anova being loud. Mrs Creature asked the first few times if it was still running when she saw the screen go blank because she couldn't hear it. So far the longest I have ran it was ~6 hours and there was no noticeable change in the sound of the motor. I wasn't sure how I would like the screw on vs clip on or the touch screen but I couldn't be more pleased with its overall performance.
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Mar 19, 2014 14:50
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My Anova also wasn't loud prior to its touchscreen's sad demise. Anova support responded - apparently their e-mails just weren't going through for some reason (maybe the Gmail outages) but they were very apologetic and helpful. I shipped it back this morning so hopefully I'll be able to vizzle all the meat in my freezer soon!
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Mar 20, 2014 04:21
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The Sansaire is also very quiet, but as soon as it gets up to the temperature set point, the pitch of the impeller motor starts pulsing up and down as the heater is cycled on and off. It's presumably caused by a slight voltage drop, but it really strikes me as a rather poor electrical design choice. It makes an otherwise very quiet appliance significantly more obtrusive in a kitchen. Good to hear the Anova doesn't do it.
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Mar 20, 2014 04:57
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Bob_McBob posted:The Sansaire is also very quiet, but as soon as it gets up to the temperature set point, the pitch of the impeller motor starts pulsing up and down as the heater is cycled on and off. It's presumably caused by a slight voltage drop, but it really strikes me as a rather poor electrical design choice. It makes an otherwise very quiet appliance significantly more obtrusive in a kitchen. Good to hear the Anova doesn't do it. For what it's worth, my Anova does it but only when it's plugged into some outlets and not others, 40 year old wiring ahoy.
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Mar 20, 2014 16:59
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deimos posted:
My polyscience does a similar thing but it is so minor you have to be right over it to tell. The light in my fridge does dim as the heater cycles which is how I figured out it was doing it in the first place.
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Mar 20, 2014 20:39
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They're shipping a replacement Sansaire to me now, hoping it works.
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Mar 20, 2014 23:54
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Dane posted:They're shipping a replacement Sansaire to me now, hoping it works. Same here, cross shipped me a new one with a paid shipping label for the old. Pretty happy with the service and the turnaround time.
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Mar 21, 2014 00:48
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A lot of people have posted about the "stuck" reset button on the Sansaire Kickstarter page. According to Scott, it's a thermal reset switch that only pops out when it's tripped by the element overheating (e.g. if it's not immersed in water). In normal operation it stays pushed in.
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Mar 21, 2014 01:48
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Made eggs benedict for the very first time. It was also my very first hollandaise! Sous vide really does make poached eggs freakishly easy. Just vizzle the eggs for 1 hour at 145*F, let it cool, crack the top and pour the contents into a bowl, then pour the contents of the bowl into a pot of swirled boiling water for one minute. Should've taken some photos. I'll be honest, eggs benedict isn't as tasty as I'd hoped but it was still quite nice. Used salmon instead of cured pork product. I'll make another batch with some tobiko spread on the english muffin later.
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Mar 22, 2014 04:24
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ShadowCatboy posted:I'll be honest, eggs benedict isn't as tasty as I'd hoped but it was still quite nice. Used salmon instead of cured pork product. That being said, if you're serving poached eggs over smoked salmon the traditional addition to the Hollandaise is dill. It adds some zing that you'll be missing otherwise---the other flavour components (egg, butter, toasted bread, fish) are pretty muted.
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Mar 22, 2014 04:52
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I did use some fresh parsley, but I'll take the dill recommendation into advisement. Thanks!
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Mar 22, 2014 06:43
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"Eggs Benedict but with salmon instead of pork" is eggs royale, if that helps your googling. My favorite is eggs royale florentine 
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Mar 22, 2014 07:29
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i like nice words
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Young people and their fancy toys that break down in a matter of days...
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Mar 22, 2014 17:56
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Brined pork loin went in at 60°C with the intention of 36 hours. There isn't so much about this cut and sous vide online. After reading about softer textures at higher temperatures for other cuts of pork like pork belly I changed my mind and at around 12 hours I changed the temperature to 68.3°C. I never change temp in the middle of sous vide normally and it kind of ruins the experimental nature of time/temp combos. I'm also not sure I'll be able to wait the full 36 hours and meal timing might end it somewhere around a combined total 27 to 30 hours. That said I'll report back with the results. Regarding Anova stuff. Mine has a really finicky physical power button. Hard to turn off sometimes. The fan on the noise level is pretty quiet and has been mistaken for a laptop fan before before. Heran Bago fucked around with this message at 22:43 on Mar 22, 2014 |
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Mar 22, 2014 22:34
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ShadowCatboy posted:Made eggs benedict for the very first time. It was also my very first hollandaise! I've been using the sansaire for easy-mode eggs Benedict too, but I went with the Chesapeake Bay area twist of crab cakes in place of (or in addition to) the Canadian bacon. I also go a little heavier on the lemon juice in the hollandaise to complement the fried crab. If you have access to decent crab, or even decent frozen crab cakes, I recommend it. This is why I'm fat.
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Mar 22, 2014 23:18
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I am sort of curious why benedict specifically gets messed with so much. I rarely see actual eggs benedict these days - usually I see smoked salmon versions. If the salmon's any good I see it as a waste not to let the salmon sit on top of whatever you're eating so the fat brushes the top of your mouth (like sushi). Like for crab cakes - I'd never put crab cakes on anything toasted as it would kill the texture of the crab. Crab cake sandwich on a potato roll, maybe, but not an english muffin.
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Mar 22, 2014 23:32
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It's 4 ingredients that are slapped together, no mixing involved. It's practically a sandwich in how it's almost begging to be customized
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Mar 23, 2014 07:34
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Just did scrambled eggs. 3 eggs, 1.5 Tbsp cream, .5 Tbsp butter, salt, beaten good and hard and into a bag at 167 for 10 minutes. Then take the bag out, squish it around, back in for 5 minutes. Dear lord, this is literally the best $200 I've spent on a kitchen appliance.
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Mar 23, 2014 17:01
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Spatule posted:Young people and their fancy toys that break down in a matter of days... OMG that was amazing. 18hours 68C (marinated) pork spare ribs, finished on a gas grill for 30sec per sice. Tender but not mushy, flavorful, best ribs ever.
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Mar 23, 2014 17:37
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Phanatic posted:Just did scrambled eggs. 3 eggs, 1.5 Tbsp cream, .5 Tbsp butter, salt, beaten good and hard and into a bag at 167 for 10 minutes. Then take the bag out, squish it around, back in for 5 minutes. Did the same for breakfast this morning, with a couple of dashes of hot sauce added. Delightful.
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Mar 23, 2014 18:09
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The pork loin was a big success. The fat gelatinized and the meat was pink and juicy. The meat stayed together very well but was very easily broken up with tongs. One eater who insists on a consistently crispy outside wound up with slightly drier meat. A super hot pan can only do so much but I'm not about to invest in a kitchen torch. The salty drippings, about a full cup, made for a good broth or sauce with a little white pepper and coriander. Some flour would probably have been nice too. It'll make great stock some something over the next few days. How long is meat stock generally good for? deimos posted:My easy chicken plate is doing curry. The proper way to do it is to cook the curry sauce and the chicken separate but my lazy version is to shove everything in a bag (diced chicken brests), let it rest overnight in the fridge then vizzle it while at work at 140F. Heran Bago fucked around with this message at 20:00 on Mar 23, 2014 |
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Mar 23, 2014 19:56
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Heran Bago posted:The pork loin was a big success. The fat gelatinized and the meat was pink and juicy. The meat stayed together very well but was very easily broken up with tongs. One eater who insists on a consistently crispy outside wound up with slightly drier meat. A super hot pan can only do so much but I'm not about to invest in a kitchen torch.
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Mar 23, 2014 20:04
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I've read about cooling, chilling or even refrigerating the meat after SV for a good sear and moistness. How doesn't that make the meat cold on the inside though?
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Mar 24, 2014 00:23
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Heran Bago posted:I've read about cooling, chilling or even refrigerating the meat after SV for a good sear and moistness. How doesn't that make the meat cold on the inside though?
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Mar 24, 2014 02:17
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 Chipotle chicken breast, skin on. Two chipotles in adobo and a pat of butter in the bag, 62.5 c for about an hour and a half. Into the pan for about a minute skin side down to crisp it up and then onto the plate- a bit of the adobo-butter juice from the bag. Anybody else played around much with different temps for chicken? I find I like 62.5 c a bit better than 60 c/140 f, which is what Kenji recommends for chicken breast.
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Mar 24, 2014 03:06
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