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Million dollars ladies and gentlemen.
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May 15, 2014 16:52
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| # ? Apr 16, 2024 20:51 |
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I originally did corned beef at 135 for 36 hours for St. Patty's Day, but decided to try a higher temp based on my google search. At 135 it turned out super moist and tender (cut with a fork). I tried 160 for 24 hours and it came out pretty dry. I'm hoping to do a brisket with some liquid smoke soon, and at this point I am leaning towards a lower temperature for longer period of time. On another note, I did short ribs at 144 and a few even fell of the bone when taking them out of the bag. I would recommend a red wine and balsamic vinegar reduction over polenta for anyone trying it.
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May 17, 2014 06:19
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mls posted:I originally did corned beef at 135 for 36 hours for St. Patty's Day, but decided to try a higher temp based on my google search. At 135 it turned out super moist and tender (cut with a fork). I tried 160 for 24 hours and it came out pretty dry. I'm hoping to do a brisket with some liquid smoke soon, and at this point I am leaning towards a lower temperature for longer period of time. 160 is a bad temperature for what you were doing, if you want to proper braise it you need to do it at a higher temp.
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May 17, 2014 15:11
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So I've done steak and salmon and eggs and short ribs and chicken breasts. I'm trying to eat a bit less meat these days though, so I'm curious as to what seafood, other than salmon, works well in the puddle machine. Anybody have suggestions?
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May 17, 2014 23:16
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Veritek83 posted:So I've done steak and salmon and eggs and short ribs and chicken breasts. I'm trying to eat a bit less meat these days though, so I'm curious as to what seafood, other than salmon, works well in the puddle machine. Anybody have suggestions?
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May 17, 2014 23:35
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EAT THE EGGS RICOLA posted:160 is a bad temperature for what you were doing, if you want to proper braise it you need to do it at a higher temp. What he said^^. I have messed up several roasts and brisket trying out the 150-160F temp range. I did a brisket at 177F for 9hrs the other day and the family raved about it for days.
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May 20, 2014 14:56
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dotster posted:What he said^^. I have messed up several roasts and brisket trying out the 150-160F temp range. I did a brisket at 177F for 9hrs the other day and the family raved about it for days. I only tried it because another goon raved about it on this thread. Have you tried a brisket at a lower temperature like 135? I was very impressed with how the corned beef turned up at the lower temperature. I might have to buy a brisket and try it both at 135 and at 177.
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May 20, 2014 18:35
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I did a 133 brisket once. I didn't like it. It wasn't bad, but it was more like prime rib than brisket. I like my 177 briskest better. They're brisket.
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May 20, 2014 19:27
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mls posted:I only tried it because another goon raved about it on this thread. Have you tried a brisket at a lower temperature like 135? I was very impressed with how the corned beef turned up at the lower temperature. I might have to buy a brisket and try it both at 135 and at 177. So something like 140F for like 48-72 hours, like you see in sous vide, works. And traditional braising at around 160F for a few hours works. But you wouldn't want to vizzle a brisket or short ribs or whatever for 48 hours at 160, and you wouldn't want to braise them at 140F for a couple hours either.
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May 20, 2014 22:51
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Got it, thanks for clearing that up for me.
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May 21, 2014 06:45
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Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings.
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May 22, 2014 06:06
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http://blog.sousvidesupreme.com/category/all-recipes/desserts/
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May 22, 2014 06:11
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. You can cook bananas so they don't brown but still taste pretty much raw, skipping lemon juice for better taste thus, and other similar cool tricks.
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May 22, 2014 14:58
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. I made a custard sous vide and then turned it in to ice cream the other night. You could probably temper chocolate in a sous vide bag.
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May 22, 2014 15:17
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I love this apple-based dessert: http://emilysculinaryadventures.blogspot.com/2012/09/sous-vide-apple-craziness.html
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May 23, 2014 23:38
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I bought 3 short ribs and am gonna attempt the 48 hour short rib tomorrow night. 
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May 24, 2014 02:49
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http://blog.sousvidesupreme.com/2011/12/sous-vide-dulce-de-leche/ Made this once, it was horrible knowing I could make something that delicious so easy.
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May 24, 2014 03:00
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Whiteycar posted:http://blog.sousvidesupreme.com/2011/12/sous-vide-dulce-de-leche/ I hate to make it easier, but could you just cook it directly in the can?
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May 24, 2014 05:09
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geetee posted:I hate to make it easier, but could you just cook it directly in the can? Could they burst? I know they don't in a pressure cooker but is that because it's under pressure or simply because it doesn't expand as much? I summon SubG SubG SubG
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May 24, 2014 05:47
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You can safely boil the can laying on its side (probably even standing upright). As long as you keep the can submerged it shouldn't explode. It can't get significantly hotter than boiling temperature of the water around it so it can't build up any significant pressure either.
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May 24, 2014 05:56
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You can also do it in the can in a crock pot. No worries about boiling or the pot going dry.
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May 24, 2014 06:23
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i like nice words
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geetee posted:I hate to make it easier, but could you just cook it directly in the can? I did it in a jar
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May 24, 2014 18:19
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I recently made greek yogurt using my Anova. I heated 8 cups of 2% milk to 180F on my stove and then cooled it to 120F before whisking in 7oz of Fage 2% greek yogurt. I separated the mixture into 4 pint mason jars (there was about a cup of liquid left over) and incubated the jars in my Anova for 10 hours at 120F. After 10 hours, I put them in the fridge overnight and strained the yogurt in cheesecloth the next morning. I ended up with about 4 cups of yogurt and 4 cups of whey - I hear that you can use the whey to inoculate the next bath of yogurt but I haven't tried it yet. The flavor is a little milder than store-bought greek yogurt but it's tasty and the texture is great!
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May 25, 2014 02:26
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Doh004 posted:I bought 3 short ribs and am gonna attempt the 48 hour short rib tomorrow night. Good luck with this. Just remember that it takes two days and so you want to start making them two nights before you want to eat them. Not that I know anyone who has done that or anything, just saying (I was so stupid).
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May 25, 2014 22:21
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Sansaire trip report #X: Puddled a trio of Flank Steaks that turned out amazing. Then, I threw in two old rear end freezer burnt chicken breasts from like 1995 as an afterthought with a tiny bit of olive oil, Thyme, Rosemary and a tiny bit of lemon zest. Did like 130~140F with the steaks then bumped it up to 160 after I took the steaks out. I followed that with a trip to the skillet for a butter crusting. My guests oohed and aahed about the flank steak, but they came back for that chicken. Holy crap that chicken was perfect. Recursive fucked around with this message at 01:04 on May 26, 2014 |
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May 26, 2014 00:54
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. I use mine to vizzle up a pears in syrah/apples in chardonnay combo and it worked out well. You can, obv, do it in a saucepan, but the flame settings on my gas grill are more a random function than an exact setting, so the vizzle gives me one less thing to manage. deimos posted:Could they burst? I know they don't in a pressure cooker but is that because it's under pressure or simply because it doesn't expand as much? That's how they taught us do it in Argentina. And it's how Keller does it in the Bouchon Bakery book (although I thought it was weird they aren't doing it from scratch using milk from some random cow he once met in an idyllic Wisconsin meadow). I'd say you are safe. BrosephofArimathea fucked around with this message at 07:24 on May 26, 2014 |
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May 26, 2014 07:19
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. I've heard of it being used to temper chocolate, and I've seen a Youtube video of it being used to prepare creme brulee.
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May 26, 2014 21:03
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The torch really does a number on the bag though.
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May 27, 2014 01:51
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You're doing it wrong. Turn up the water bath to 320 degrees F and dip the bag for fifteen seconds.
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May 27, 2014 08:32
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Choadmaster posted:You're doing it wrong. Turn up the water bath to 320 degrees F and dip the bag for fifteen seconds. You're basically doing that when you deep fry. 
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May 27, 2014 08:39
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Currently sous viding my first short ribs. I triple-bagged them, but they were floating too much, so I added a pair of wrenches to the outermost bag. Hopefully this doesn't turn into a disaster. I look forward to eating the meat and having hot wrenches in several days.
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May 28, 2014 02:17
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Bloody posted:Currently sous viding my first short ribs. I triple-bagged them, but they were floating too much, so I added a pair of wrenches to the outermost bag. Hopefully this doesn't turn into a disaster. I look forward to eating the meat and having hot wrenches in several days. I find 48h @ 65c leaves my wrenches pretty tough. Maybe shoot for 72h.
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May 28, 2014 02:24
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I generally use smooth rectangular granite samples or a length of galvanized chain from the hardware store to help anchor stubborn bags.
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May 28, 2014 03:20
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Nothing but leather pouches filled with 5/16"-36 form taps for me.
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May 28, 2014 03:24
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Tokyo Sex Whale posted:Nothing but leather pouches filled with 5/16"-36 form taps for me. What were you thinking? You should be using bottom taps so that the bags stay all the way down
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May 28, 2014 07:03
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I was actually debating getting a couple heavy magnets to weigh the bag down. Any problems with that? I guess heat will affected magnetic action.
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May 28, 2014 22:19
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Why magnets?
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May 28, 2014 23:54
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ShadowCatboy posted:Why magnets? Because yeah bitch, magnets!
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May 29, 2014 00:09
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Not a bad idea really. My biggest problem with putting heavy poo poo onto floating bags is it slides off and the bag bobs back up. Two magnets on either side would solve that problem.
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May 29, 2014 01:05
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| # ? Apr 16, 2024 20:51 |
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If the kickstarter for the Anova Precision makes another $100K, they're going to give every single unit a stainless steel skirt instead of plastic.
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May 29, 2014 01:14
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