|
Just had my first flat iron steak (labeled as top blade steak). drat, that was a good steak. 134 for about 6 hours. The connective tissue in the middle didn't make it too bad. I made three of them and only cut it out on one of them. Didn't really notice a difference, just ate around it on the ones that still had it in. Not the juiciest of steaks, but flavorful and tender as hell.
|
#
?
Apr 1, 2014 04:27
|
|
|
|
| # ? Apr 20, 2024 00:14 |
|
|
Hey can anyone tell me the height in inches of the maximum fill line for the Sansaire? I'm trying to buy a food-grade plastic container from the restaurant supply store next door to my workplace.
|
|
#
?
Apr 1, 2014 17:30
|
|
|
ShadowCatboy posted:Hey can anyone tell me the height in inches of the maximum fill line for the Sansaire? I'm trying to buy a food-grade plastic container from the restaurant supply store next door to my workplace. 6.5" from the base to the max fill line. It can sit on the bottom of the container.
|
|
#
?
Apr 1, 2014 18:34
|
|
|
Bob_McBob posted:6.5" from the base to the max fill line. It can sit on the bottom of the container. I would say that you should give at least a tiny bit of room - I had problems with circulation resting against a flat bottom where the motor was having to run really hard. Putting a tiny shim underneath it helped a ton.
|
|
#
?
Apr 1, 2014 18:49
|
|
|
The PlastiChat 2014 talk in the last page reminded me that Costco got back to me regarding their frozen chicken breasts:quote:We thank you for being patient while we researched your question. The individually wrapped KS Chicken Breasts are in a laminate that consists of PE (polyethylene) and PP (polypropylene). We look forward to hearing from you in the future. What does this mean? If you are  like me on Sundays you can plunk a bunch of already individually-wrapped, already-enhanced/salted Kirkland Signature Frozen BSCB into your puddler at 140 for 3 hours or so. Then remove, sear, season and box up for lunches during the week. 
|
|
#
?
Apr 1, 2014 23:18
|
|
|
Bob_McBob posted:6.5" from the base to the max fill line. It can sit on the bottom of the container. Thanks. Looks like the basins available at the restaurant supply store don't quite fit my styrofoam box very well. I think I may just buy a 6-liter basin of the proper height and just pour some liquid polyurethane foam over it or something to form an insulated shell. EDIT: God DAMMIT I forgot to take pictures of my osso bucco again! It was just too delicious so I just tucked in without thinking! 
ShadowCatboy fucked around with this message at 07:43 on Apr 2, 2014 |
|
#
?
Apr 2, 2014 06:48
|
|
|
Hed posted:The PlastiChat 2014 talk in the last page reminded me that Costco got back to me regarding their frozen chicken breasts: Are these the ones that come two in a pack with the total package being 6 packs? Or is this a different one?
|
|
#
?
Apr 2, 2014 15:26
|
|
|
LTBS posted:Are these the ones that come two in a pack with the total package being 6 packs? Or is this a different one? No, this is a large bag containing individually wrapped frozen chicken breasts, 6.5 lbs worth. It's what I buy as I eat a shitload of chicken. I once made the mistake of trying to save a couple bucks and tried the Perdue version (nominally cheaper per pound). What a loving mistake - the quality was so much lower it was embarrassing. I couldn't even finish the bag, they were so bad. Hed, just a warning - I have noticed that some of the breasts aren't perfectly vacuum sealed and can retain some air bubbles.
|
|
#
?
Apr 2, 2014 16:00
|
|
|
DiverTwig posted:Just had my first flat iron steak (labeled as top blade steak). drat, that was a good steak. 134 for about 6 hours. The connective tissue in the middle didn't make it too bad. I made three of them and only cut it out on one of them. Didn't really notice a difference, just ate around it on the ones that still had it in. Not the juiciest of steaks, but flavorful and tender as hell. I tested a flat iron a few weeks ago, vizzled along with some ribeyes. The ribeyes were great, as always, but nobody (me included) really liked the flat iron. The ribeyes were more flavorful and far more tender. I only did ~3 hours though. Was that the problem? Or did I get a lovely flat iron (Whole Foods meat is generally pretty drat good)? (Questions are for anyone to answer, not specifically directed at DiverTwig.)
|
|
#
?
Apr 2, 2014 17:00
|
|
|
LTBS posted:Are these the ones that come two in a pack with the total package being 6 packs? Or is this a different one? No these are the big freezer bag of already frozen, individually wrapped and separated breasts, Kirkland Signature brand. The Midniter posted:Hed, just a warning - I have noticed that some of the breasts aren't perfectly vacuum sealed and can retain some air bubbles. This is a good point, we have occasionally had one that makes a mess of our bath or is hard to keep sunken. The amount is in the noise, though. Honestly we often let them go for much longer so hopefully any air transmission problems are mitigated as long as they are fully submerged.
|
|
#
?
Apr 2, 2014 20:15
|
|
|
How much was shipping to the UK for anyone who bought an Anova?
|
|
#
?
Apr 3, 2014 17:33
|
|
|
Choadmaster posted:I tested a flat iron a few weeks ago, vizzled along with some ribeyes. The ribeyes were great, as always, but nobody (me included) really liked the flat iron. The ribeyes were more flavorful and far more tender. I only did ~3 hours though. Was that the problem? Or did I get a lovely flat iron (Whole Foods meat is generally pretty drat good)? (Questions are for anyone to answer, not specifically directed at DiverTwig.) I am by far not an expert in the puddling, but everything I've seen about flat iron steaks and such suggests a longer cooking time since the meat doesn't have as much marbling. Some places recommend 12hr (or more) cook times. I guess flat iron steaks are notoriously tough and hard to cook right, which is why they're perfect for sous vide, but I'm not entirely sure about the reasons.
|
|
#
?
Apr 3, 2014 17:52
|
|
|
Sautéed garlic trip report: Excellent! Grated a garlic, then gently softened it in olive oil. Let it cool for a little while, bagged it with dried rosemany and thyme, salt and pepper and a lamb shank which went in the puddle at 60C for 20-odd hours. Flavor was perfect, mild and fragrant just like garlic in an oven roast. The shank was good too, although I can see why most recipes say 48 hours. The connective tissue was still a bit tough, it was a bit like eating a huge chicken wing - sometimes those tendons can be a bit chewy. The shape meant it was almost impossible to sear, so I didn't bother. I think I'll do shanks in the oven next time. The ghost of the garlic definitely permeated the thin plastic bags. The kitchen smelled lovely when I got home from work. So I've double bagged the deboned leg of lamb which is ready for about 10 hours at 60C. Ground sautéed garlic with olive oil, fresh rosemary and thyme in my mortar, smeared it on the buttterflied leg and tied it like a roast. Hopefully this means I can debag and sear it without it falling apart. Serving it with ratatouille and potato/celeriac mash. Fingers crossed for everything. Choadmaster posted:I tested a flat iron a few weeks ago, vizzled along with some ribeyes. The ribeyes were great, as always, but nobody (me included) really liked the flat iron. The ribeyes were more flavorful and far more tender. I only did ~3 hours though. Was that the problem? Or did I get a lovely flat iron (Whole Foods meat is generally pretty drat good)? (Questions are for anyone to answer, not specifically directed at DiverTwig.) Was it the flavor or the texture? I've found some cuts just turn dry and dull with sous vide, they are better suited to be seared to hell, then braised in tomato and wine.
|
|
#
?
Apr 3, 2014 19:57
|
|
|
Mostly texture, I'd say. It didn't come out dry though. I'll do another one for 6-12 hours before I give up on flat irons. I made some less-than-great ribeyes last night... I'm always worried about over-salting steaks (despite never having done so) and they came out sort of bland. However, I managed to make up for it with this loving awesome dessert. The apples come out soft but just solid enough to cut with a fork. It was beautiful.
|
|
#
?
Apr 4, 2014 04:22
|
|
|
I'm getting quite annoyed at the inability of my dorkfood and crock pot to keep water hot enough for poaching eggs or custarding yolks. If I were to pick up an immersion circulator, how fancy would I need to get to maintain multiday cook temperatures? A friend of mine swears by a $5 plastic bucket but I'd imagine that you lose too much heat out of the top. What do you guys use?
|
|
#
?
Apr 4, 2014 10:46
|
|
|
Aluminum pot. If I'm feeling fancy, I put it inside a slightly large aluminum pot and put tinfoil over that to keep the warm in. Some of these nerds really like the Coleman Party Stacker cooler: http://blog.nomiku.com/post/81416297888/tuesday-tip-hack-a-cooler-home-for-your-nomiku
|
|
#
?
Apr 4, 2014 14:19
|
|
|
Cambro Haven't cut a notch in the lid yet though. http://www.amazon.com/gp/product/B002NQB63E/ref=oh_details_o06_s00_i01?ie=UTF8&psc=1
|
|
#
?
Apr 4, 2014 14:40
|
|
|
I've been using the $5 Rubbermaid with a hole cut in the lid. It works okay, but gets overly flexible in the heat and starts bulging due to the weight of the water so the lid doesn't really fit. I ordered a cambro off Amazon that will hopefully arrive today. But the cheapo Rubbermaid solution works okay.
|
|
#
?
Apr 4, 2014 17:16
|
|
|
I had my Cambro going (with a poorly cut lid) for about 4 days total at 134F and only lost a small amount of water. It was pretty nice. I'm currently trying the roast beef I posted about trying earlier. I've got a eye of round piece in at 134F and will take that out after 24 hours. I'm going to chill it really well (ice bath then fridge) and then sear it really well. Chill it again and then slice thinly for sandwiches.
|
|
#
?
Apr 4, 2014 17:58
|
|
|
LTBS posted:I had my Cambro going (with a poorly cut lid) for about 4 days total at 134F and only lost a small amount of water. It was pretty nice. I actually wanted to ask about this eventually. Are you going free style or did you follow a recipe.
|
|
#
?
Apr 4, 2014 18:56
|
|
|
Plinkey posted:I actually wanted to ask about this eventually. Are you going free style or did you follow a recipe. Just doing it freestyle. Probably salt, pepper, gran/powdered garlic and onion, maybe something else. Seared and then sliced thin on the slicer. Hopefully it will be good. I'll post some pictures tomorrow when I do it.
|
|
#
?
Apr 4, 2014 19:13
|
|
|
Plinkey posted:Cambro I'd go cooler over Cambro. Cambros are expensive, and there's no insulation. I have no idea why they're so popular for sous vide rigs.
|
|
#
?
Apr 4, 2014 19:16
|
|
|
a foolish pianist posted:I'd go cooler over Cambro. Cambros are expensive, and there's no insulation. I have no idea why they're so popular for sous vide rigs. Restaurants already have a million kicking around so they puddle in 'em, people who don't think critically see that, and then they buy cambros too.
|
|
#
?
Apr 5, 2014 03:50
|
|
|
Cambros stack and I don't care how much electricity the cooker uses so it being insulated isn't important. I spent $11 on my cambro at a restaurant supply store. Someday I'll acquire critical thinking skills.
|
|
#
?
Apr 5, 2014 04:26
|
|
|
Safety Dance posted:Aluminum pot. If I'm feeling fancy, I put it inside a slightly large aluminum pot and put tinfoil over that to keep the warm in. I used this for my DIY setup way back, worked pretty well
|
|
#
?
Apr 5, 2014 05:14
|
|
|
a foolish pianist posted:I'd go cooler over Cambro. Cambros are expensive, and there's no insulation. I have no idea why they're so popular for sous vide rigs. It looks nicer on the counter.
|
|
#
?
Apr 5, 2014 05:22
|
|
|
Safety Dance posted:Restaurants already have a million kicking around so they puddle in 'em, people who don't think critically see that, and then they buy cambros too. It helps when your parents own a bakery. The Sansaire guys are apparently thinking about this, but Scott wouldn't give up the details in my email exchange with him in the topic.
|
|
#
?
Apr 5, 2014 05:23
|
|
|
Amazon delivered mine today as expected. It does look nicer than a cooler on the counter. But I chose it over a cooler specifically because it is transparent. I like to be able to quickly see if multiple items got circulated into a cluster, or if something is starting to float or whatever. Edit: I remember someone asked earlier about cutting a hole in the lid. Don't know if it was answered, but I just used a 3" hole saw (2 7/8 would also work) on a drill for the circular portion, and a hacksaw for the straight bits. Easy. Choadmaster fucked around with this message at 06:59 on Apr 5, 2014 |
|
#
?
Apr 5, 2014 05:29
|
|
|
Choadmaster posted:Amazon delivered mine today as expected. That is a nice hole. I did mine on the short side, interesting you did the long side. For those of you who cut a hole, use the above advice and use a hole saw and not a freaking dremel. The dremel worked but the hole is ugly. That hole saw hole looks rad.
|
|
#
?
Apr 5, 2014 05:34
|
|
|
Top Round/London Broil turned out pretty well.  125 for 4 hours or so I think. e: What diameter hole saw?
|
|
#
?
Apr 5, 2014 05:38
|
|
|
Ultimate Mango posted:That is a nice hole. I did mine on the short side, interesting you did the long side. I stick it in a corner against the microwave and the wall (not as pictured), so that open long side was the most convenient. I wish the Anova didn't protrude so much out the back so I could put it on the short side that's against the wall, but it works well enough as is. I had a 2 3/4" hole saw and a 3" hole saw... The former seemed to be the exact diameter of the Anova so I worried it would be an impossibly tight fit. I went with the 3", which leaves about 1/8" gap all around the Anova. I don't know if they make 2 7/8" hole saws, but if they do and you have to buy one anyway, I'd go with that. Not that the gap is really a big deal, since much more space is left open on the back side of the cutout anyway. I might seal this with a damp towel for hotter cooks (160+ F). Edit: the London broil looks really nice, but 125 seems a bit low, especially for 4 whole hours. Let us know if you die or come down with anything. Edit 2: Take your time with the hole saw. The cambro lid actually felt much less brittle than it looked when cutting through it, but you still don't want to risk cracking it. And of course you'll want a piece if scrap wood underneath the lid as you drill through (this should be obvious but I don't want to get blamed for a hole in someone's countertop). Choadmaster fucked around with this message at 07:05 on Apr 5, 2014 |
|
#
?
Apr 5, 2014 06:53
|
|
|
Plinkey posted:I actually wanted to ask about this eventually. Are you going free style or did you follow a recipe.  Then sliced on the Hobart.  Tastes pretty drat good and is really tender. I've got to eat a bunch of chicken wings today but I'm going to make a sandwich tomorrow heated with some Swiss and a bit of horseradish.
|
|
#
?
Apr 5, 2014 18:47
|
|
|
I just salted four duck legs last night, and gently tea-smoked them this afternoon. They're still raw on the inside so I popped them in the fridge quick. I'm currently thawing my store of duck fat and will be cooking these suckas confit in a 165* F vizzle for a day or so.
|
|
#
?
Apr 7, 2014 01:23
|
|
|
Sunday breakfast was "steak" and eggs. Chuck roast at 132F for 15 hours, eggs at 167F for 13 minutes. It was delicious, and the rest of the chuck will end up as french dip sandwiches for dinner tonight. If anyone has au jus suggestions, I'd love to hear them (I got about 3/4 cup reserved liquid from the sous vide bag after cooking).
|
|
#
?
Apr 7, 2014 21:24
|
|
|
Jose posted:How much was shipping to the UK for anyone who bought an Anova? I hate to repost but it seems everyone here order in the US/Canada?
|
|
#
?
Apr 7, 2014 21:40
|
|
|
Kalista posted:Sunday breakfast was "steak" and eggs. Chuck roast at 132F for 15 hours, eggs at 167F for 13 minutes. It was delicious, and the rest of the chuck will end up as french dip sandwiches for dinner tonight. If anyone has au jus suggestions, I'd love to hear them (I got about 3/4 cup reserved liquid from the sous vide bag after cooking). drat those are some nice firm whites. How was the yolk? And did you take the eggs straight out of the fridge or were they at room temp when you popped them in the vizzle?
|
|
#
?
Apr 7, 2014 21:53
|
|
|
ShadowCatboy posted:drat those are some nice firm whites. How was the yolk? And did you take the eggs straight out of the fridge or were they at room temp when you popped them in the vizzle? The yolk was still runny, the way I prefer them. I took the eggs out of the fridge and put them right into the water. If your eggs are larger (these were just generic grocery store "large"), I'd leave them in for a bit longer. I need to find a good source of decent eggs here. Apartment living doesn't make for good chicken raising, unfortunately.
|
|
#
?
Apr 7, 2014 21:57
|
|
|
Jose posted:I hate to repost but it seems everyone here order in the US/Canada? I think it was 100 USD.
|
|
#
?
Apr 8, 2014 08:10
|
|
|
Has anyone fiddled around with the inside of the Sansaire? They let me keep my faulty unit, and while I doubt that I can fix the display, I hope I might be able to do something about the noisy pump. Any tips?
|
|
#
?
Apr 8, 2014 14:03
|
|
|
|
| # ? Apr 20, 2024 00:14 |
|
|
I have an Anova and I can't find any disassembly pics of the Sansaire so I don't know of this applies... The Anova can start making a grindy noise if the impeller blades aren't perfectly straight (easy to do when putting the bottom shell back on if you're not careful) and the impeller gets unbalanced and hits the sides of the case. Is that the sort of noise your Sansaire makes?
|
|
#
?
Apr 8, 2014 18:33
|
|