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https://www.youtube.com/watch?v=yy4NJi_gogg That's what it sounds like. I have no idea what the cause is.
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Apr 9, 2014 21:43
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That sounds like something hitting the impeller. There might be a bit of plastic that it's catching, or something.
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Apr 9, 2014 21:47
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Has anyone come across, or compiled, a decent set of "sous vide for convenience" type recipes. Along the lines of the curry in a bag mentioned a few pages a go. I'd love to be able to bulk prep for the week, either pre cooking at the weekend and chill or sticking in a bag ready to puddle the morning of. But I've not had enough puddling practise yet, so wondering if there's some tried and tested meals in a bag?
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Apr 10, 2014 08:27
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MeKeV posted:Has anyone come across, or compiled, a decent set of "sous vide for convenience" type recipes. Along the lines of the curry in a bag mentioned a few pages a go. It isn't very inventive, but vacuum sealed stuff from the grocery store works. I try the stuff at Trader Joe's and it's worked well, just don't use glue sealed stuff.
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Apr 10, 2014 13:40
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MeKeV posted:Has anyone come across, or compiled, a decent set of "sous vide for convenience" type recipes. Along the lines of the curry in a bag mentioned a few pages a go. Take 2 lbs ground beef and some salt + pepper, and form it into 8 burger patties, roughly 1" thick. Bag individually, and puddle at 138*F or so for anywhere between 1.5 and 4 hours (I like to get this started after dinner, and then forget about them until just before bed). Stick 'em in an ice bath, and then into the fridge. Congratulations, you have pre-made hamburgers for the next week or so. You can sear them in a pan if you're feeling fancy, or just toss them in the microwave at work.
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Apr 10, 2014 14:20
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Finally tried s-v boneless skinless chicken breast. 140* for 2hrs. tried to brown it a bit before slicing and adding to a salad. Is there any way to improve the texture of this? I like how juicy and tender it was but it didn't really have the texture I would have preferred.
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Apr 10, 2014 19:36
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I am going to start some short ribs tonight and either take them all out at 48hrs or leave one bag in for 72hrs. I have looked through several recipes and have some ideas but I was hoping you guys could throw out some recommendations on preparation: pre-sear, seasoning, sauce to cook it in, etc.
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Apr 10, 2014 19:40
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Random Hero posted:I am going to start some short ribs tonight and either take them all out at 48hrs or leave one bag in for 72hrs. I have looked through several recipes and have some ideas but I was hoping you guys could throw out some recommendations on preparation: pre-sear, seasoning, sauce to cook it in, etc. Season with salt, pepper optional (I don't use it) Beef jus for sauce, or something creamy with some lemon in it. It's got a lot of flavor so you don't have to do much with it. A little lemon makes the fat taste better but lemon's best added at the end. If I was really desperate to impress I'd serve it with parmesan gnocchi and leeks.
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Apr 10, 2014 21:29
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BraveUlysses posted:Finally tried s-v boneless skinless chicken breast. 140* for 2hrs. tried to brown it a bit before slicing and adding to a salad. Do it a bit hotter. I think the chicken is better at like 145 or 150, too low and it's got that weird mushy texture.
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Apr 10, 2014 22:06
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Safety Dance posted:Take 2 lbs ground beef and some salt + pepper, and form it into 8 burger patties, roughly 1" thick. Bag individually, and puddle at 138*F or so for anywhere between 1.5 and 4 hours (I like to get this started after dinner, and then forget about them until just before bed). Stick 'em in an ice bath, and then into the fridge. Congratulations, you have pre-made hamburgers for the next week or so. You can sear them in a pan if you're feeling fancy, or just toss them in the microwave at work. You still have to sear them if you want them to not suck, this is somehow actually more effort than just making a few burgers from scratch in a pan.
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Apr 10, 2014 22:10
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EAT THE EGGS RICOLA posted:You still have to sear them if you want them to not suck, this is somehow actually more effort than just making a few burgers from scratch in a pan. Eating grey ground beef is seriously the worst. Searing/browning is definitely required for a burger, sorry Safety Dance.
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Apr 10, 2014 22:15
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like i get that you mention cooking them in a pan but like by the time this is seared in a pan it's done already
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Apr 10, 2014 22:17
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BraveUlysses posted:Finally tried s-v boneless skinless chicken breast. 140* for 2hrs. tried to brown it a bit before slicing and adding to a salad. Did you chill them before searing? I'd do 139 then chill a bit before searing and see how you like that.
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Apr 10, 2014 23:26
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Unless you're going for big fatty steakhouse burgers or something, making a smash burger in a pan takes about 90 seconds. I'd be more inclined to break down a couple pounds of ground beef into smaller portions and vac seal raw than bother with sous vide for that.
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Apr 10, 2014 23:58
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deimos posted:Did you chill them before searing? I'd do 139 then chill a bit before searing and see how you like that. I made them a few days earlier and chilled but I did reheat it in 130* water for a bit before browning. I might try a higher temp as suggested and browning it better.
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Apr 11, 2014 00:02
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I've looked at some recipes for sous vide chicken wings for tonight. A few of them seem to conflict with the Modernist Cuisine one recommending 140 for 1 hour whereas a few people report that collagen breaks down better at 170 for that time. ANyone have any experience with Chicken Wings in their puddler?
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Apr 11, 2014 00:25
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EAT THE EGGS RICOLA posted:like i get that you mention cooking them in a pan but like I mean you might not care about this if you're really confident about your ground beef, if you're doing your own grinding, or something like that. Food safety aside, if you like a thicker burger you get all the traditional sous vide benefits out of doing burgers in a puddle machine. You do absolutely need to give them a sear afterward, so yeah it's not really a labour-saving thing. It's a pretty good approach to the classic diner-style burger at home though; the whole smash burger is really more of an upscale fast food burger approach---if that's what you're going for, doing it s-v isn't going to get you much because it's a different final product.
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Apr 11, 2014 00:44
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Has anybody tried doing anything neat with chocolate? I've seen stuff about tempering it. What about like a chocolate dispersion? Any ideas on temperatures/cooking vessels?
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Apr 11, 2014 01:38
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Do not puddle ribeye at 136f for 8 hours, it will be dryish. 130f for 4 hours is the only way. 8h and 136f made the rest of the rib divine though. Better than ribeye at 130f. I guess the conclusion is that you should only puddle uniform cuts of meat ?
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Apr 12, 2014 22:32
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Spatule posted:Do not puddle ribeye at 136f for 8 hours, it will be dryish. No it's the 8 hours where you hosed up, I feel 2-4h at 135 would probably be your best bet for your taste.
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Apr 13, 2014 01:44
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deimos posted:No it's the 8 hours where you hosed up, I feel 2-4h at 135 would probably be your best bet for your taste. That is my usual approach, but then the rest of the rib is not as amazing as it was yesterday, it really needs the longer timefor the fat to render.
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Apr 13, 2014 11:22
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I did 72hr boneless short ribs @ 135F, then trimmed and deep fried for 30s... Came out incredible. I will definitely do this recipe again but I want to try it at 48hrs to see the difference. I served these with sous vide carrots, sous vide asparagus, mashed potatoes and a red wine reduction sauce.
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Apr 14, 2014 17:38
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It looks like you're eating off a satin blanket.
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Apr 14, 2014 18:54
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I think it's just a plate with a matte finish.
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Apr 14, 2014 19:22
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Random Hero posted:I did 72hr boneless short ribs @ 135F, then trimmed and deep fried for 30s... Came out incredible. I will definitely do this recipe again but I want to try it at 48hrs to see the difference. Check out the chefsteps video about short rib time and temperature for some ideas: http://www.chefsteps.com/activities/short-ribs-time-and-temp
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Apr 14, 2014 19:56
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Forgive my ignorance, but what is the closest alternative cut for short ribs in the UK?
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Apr 15, 2014 13:31
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MeKeV posted:Forgive my ignorance, but what is the closest alternative cut for short ribs in the UK?
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Apr 15, 2014 16:31
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I get short ribs in London from Turner and George in Angel. Never seen them in a supermarket.
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Apr 15, 2014 16:39
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Did a brisket yesterday and it turned out very nice. 177F for ~8 hrs then I finished it with a torch and a bit of browning in the broiler. I put about 2-3 times the amount of dry rub that I would normally put on if I were smoking and it picked up the seasoning nicely. The last few that I have done I didn't put enough seasoning one and they were a bit bland. Since I didn't smoke it at all it obviously didn't taste smoked so not a typical bar-b-qued brisket but the family raved about it. 
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Apr 15, 2014 17:35
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dotster posted:Did a brisket yesterday and it turned out very nice. 177F for ~8 hrs then I finished it with a torch and a bit of browning in the broiler. I put about 2-3 times the amount of dry rub that I would normally put on if I were smoking and it picked up the seasoning nicely. The last few that I have done I didn't put enough seasoning one and they were a bit bland. Since I didn't smoke it at all it obviously didn't taste smoked so not a typical bar-b-qued brisket but the family raved about it. How would you describe the texture?
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Apr 15, 2014 17:48
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Random Hero posted:How would you describe the texture? Just like a good smoked brisket, the meat was tender and the fat was fully gelled, it just didnt have the smoke.
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Apr 16, 2014 02:34
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What's the opinion on liquid smoke? EDIT: Also dipped into my batch of sous vide poached eggs for a midnight snack:   Decided to abstain from the hollandaise though because I don't care for it much.
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Apr 16, 2014 08:50
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ShadowCatboy posted:What's the opinion on liquid smoke? When you poach eggs how long can you keep them for, assuming ice bath and then right into the fridge?
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Apr 16, 2014 11:28
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I don't think you need to worry about poached eggs the same way you need to concern yourself about meat. The bacteria pretty much all reside outside on the shell, and immersing the eggs in a 142*F water bath for an hour is sufficient to pasteurize it pretty effectively. Mine are just a few days old and still in the shell, so I just crack one open and dump it in a boiling water vortex when I need one. I suppose they can keep a few days longer than normal eggs.
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Apr 16, 2014 15:52
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ShadowCatboy posted:I don't think you need to worry about poached eggs the same way you need to concern yourself about meat. The bacteria pretty much all reside outside on the shell, and immersing the eggs in a 142*F water bath for an hour is sufficient to pasteurize it pretty effectively. Mine are just a few days old and still in the shell, so I just crack one open and dump it in a boiling water vortex when I need one. I suppose they can keep a few days longer than normal eggs. Is the yolk warm when you fish them out? That's a drat good idea if it is.
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Apr 16, 2014 16:08
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No, but upon poaching I turned off the heat, then used a digital thermometer and lowered the pot's water to about 144*F. I let the egg sit in there for 10 minutes or so while I prepped all the other ingredients. By that stage the yolk's heated through sufficiently without cooking any further.
ShadowCatboy fucked around with this message at 16:18 on Apr 16, 2014 |
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Apr 16, 2014 16:15
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ShadowCatboy posted:No, but upon poaching I turned off the heat, then used a digital thermometer and lowered the pot's water to about 144*F. I let the egg sit in there for 10 minutes or so while I prepped all the other ingredients. By that stage the yolk's heated through sufficiently without cooking any further.
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Apr 16, 2014 18:20
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Why? By the time it gets to boiling the egg yolk would've likely cooked through quite a bit.
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Apr 16, 2014 19:37
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ShadowCatboy posted:Why? By the time it gets to boiling the egg yolk would've likely cooked through quite a bit.
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Apr 16, 2014 20:30
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Tried tossing burgers in the puddle machine- mostly because they were on manager special at the grocery store. Not a well composed photo, but I feel like this is the best sear vs. internal doneness contrast I've gotten since I got my Anova. It really is so important to get your pan & oil crazy hot before dropping in whatever you've pulled out (and dried thoroughly) from the bath.
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Apr 16, 2014 20:44
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