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Holeee shiiit. 72 hour shortribs seasoned with a spice mix are amazing.  Will post recipe and pics after I do another batch. This one was just too delicious.
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Jun 19, 2014 01:46
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That's ridiculous. My cheap PID controller automatically goes back to previous settings after a power outage, or whenever I use it actually, which means it remembers settings from months without any issue. I wanted to upgrade to something like the Anova, but that's a serious flaw for something that can cook for days.
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Jun 19, 2014 02:42
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ShadowCatboy posted:Holeee shiiit. 72 hour shortribs seasoned with a spice mix are amazing. Please do, I just bought some today ! At least the temperature.
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Jun 19, 2014 02:43
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Spatule posted:That's ridiculous. My cheap PID controller automatically goes back to previous settings after a power outage, or whenever I use it actually, which means it remembers settings from months without any issue. I wanted to upgrade to something like the Anova, but that's a serious flaw for something that can cook for days. That will be super nice the day you lose power for 8 hours straight and never even realize it.
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Jun 19, 2014 02:59
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deimos posted:That will be super nice the day you lose power for 8 hours straight and never even realize it. IF this ever happened, and so far it never has in the last 30 years, I would see that the various clocks/alarms and appliances like the microwave display the wrong time or just the default --:-- . The duration of the outage would be the difference between my watch and what the alarm clock says (for example) and I could thus decide to trash or not the food I was cooking. Still better than the Anova.
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Jun 19, 2014 04:08
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That'll really come in handy once every thirty years.
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Jun 19, 2014 04:12
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What's the best UPS to buy for my Anova?
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Jun 19, 2014 04:53
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Foodahn posted:Related: If you order an Anova from Amazon like me, just assume that the shipping times are completely made up. Amazon said to expect it June 24-27 and it showed up today. I don't know what to cook.
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Jun 19, 2014 20:11
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Phantom Limb posted:What's the best UPS to buy for my Anova? I betcha something like this would manage. http://www.cdw.com/shop/products/APC-Smart-UPS-1500-LCD-UPS-1.2-kW-1200-VA/2940077.aspx
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Jun 19, 2014 21:12
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Safety Dance posted:
Hopefully it was a joke. This isn't something we worried about before and it isn't something we should worry about now. No one has a UPS for their oven or electric smoker and they don't need them for a sous vide circulator. I have that UPS for a workstation and it is pretty nice, I guess it would work for an anova for very short outages (a few min at a time). If someone wants to spend $900 and then a few hundred every couple years on batteries to protect $20 worth of ribs have at it. 
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Jun 20, 2014 19:37
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Here's a weird one: could you make cookies or other baked goods that don't have much in the way of rise in a sous-vide? I saw someone make bread, but I'm curious if you could cook it to 'doneness' and then maybe panfry it up to crispy. At this point I've almost certainly made the cookie even more insanely unhealthy, but I'm just curious.
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Jun 21, 2014 06:41
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Falcon2001 posted:Here's a weird one: could you make cookies or other baked goods that don't have much in the way of rise in a sous-vide? I saw someone make bread, but I'm curious if you could cook it to 'doneness' and then maybe panfry it up to crispy. At this point I've almost certainly made the cookie even more insanely unhealthy, but I'm just curious. Yeah you could cook cookie dough and then fry it in a pan, but also, why? That seems like it's an unnecessary added step, when you'd probably get exactly the same result by simply putting raw cookie dough in a pan. But also, cookie dough has a large quantity of fat in it, so I think what's more likely to happen is that you end up with a bag of melted cookie dough. v v
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Jun 21, 2014 10:46
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Falcon2001 posted:Here's a weird one: could you make cookies or other baked goods that don't have much in the way of rise in a sous-vide? I saw someone make bread, but I'm curious if you could cook it to 'doneness' and then maybe panfry it up to crispy. At this point I've almost certainly made the cookie even more insanely unhealthy, but I'm just curious. Cpt. Spring Types posted:Yeah you could cook cookie dough and then fry it in a pan, but also, why? That seems like it's an unnecessary added step, when you'd probably get exactly the same result by simply putting raw cookie dough in a pan. http://www.endlesssimmer.com/2010/08/11/a-half-baked-idea-sous-vide-cookie-dough/
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Jun 21, 2014 19:13
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According to Yelp, Lazy Bear had "sous vide caramelized cookie dough" on their dessert menu at one point.
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Jun 21, 2014 20:52
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Bob_McBob posted:According to Yelp, Lazy Bear had "sous vide caramelized cookie dough" on their dessert menu at one point. Yeah, I saw that too: http://www.lazybearsf.com/blog/2011/04/chocolate-chip-.php It all just looks like a "safe" way to eat raw cookie dough. Might as well just eat raw cookie dough, or make some without egg if you're freaked about salmonella.
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Jun 22, 2014 00:03
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I feel like I remember seeing a SV chocolate cake done by some pro chef a few years back. Anyway, now that Anova is done with their kickstarter, they keep bugging me to fill out my reward survey... so who still wants one? Thinking $130 shipped (be nice if you could cover paypal fees though), US only. I'll have four extras, so I guess first come first served, just post in the thread so I/we can see and I don't get a ton of PMs or people in thread confused if I still have any. Need contact info and color (red, white or black), and remember these won't actually be shipping for a few months so please don't be flaky or a super recent reg or anything! edit: also, they are providing 220V cookers with AU, EU or UK plugs too if someone wants one for some reason, but still not interested in shipping outside the US myself, I'll assume 120V unless people say otherwise Straker fucked around with this message at 22:03 on Jun 28, 2014 |
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Jun 28, 2014 22:01
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Straker posted:I feel like I remember seeing a SV chocolate cake done by some pro chef a few years back. I would be interested in a blue one, please. You can contact me at kalista at gmail dot com, and I'll give address and other info you might need. Thanks!
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Jun 29, 2014 06:28
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Straker posted:I feel like I remember seeing a SV chocolate cake done by some pro chef a few years back. I too would like one. PMed you. In related news, my Anova started tripping my GFCI breakers the second I tried to turn it on. I tried giving it a month to dry out in case there was moisture inside the electronics but to no avail. I contacted their support and they sent me a prepaid shipping label to return the unit, and within a week I had a brand new one. Great service! (The only hiccup was the support person's initial reaction was "check to make sure you're not overloading the breaker by plugging too many things into it"... I had to explain to her how GFCI works - these things have been required by US building codes since the early 70's, surely people know what they do by now?)
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Jun 29, 2014 21:18
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That's one red, one black, who else needs one?!
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Jun 30, 2014 00:53
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Straker posted:That's one red, one black, who else needs one?! I'm in for one in black! Pm'ed you to work out the details.
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Jun 30, 2014 02:05
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One red, two black, one left!
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Jun 30, 2014 03:40
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Straker posted:One red, two black, one left! edit: Thanks! wasey fucked around with this message at 16:10 on Jun 30, 2014 |
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Jun 30, 2014 07:34
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Thanks, looks like they're all spoken for then, see you guys in October.
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Jun 30, 2014 08:19
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Straker posted:One red, two black, one left! I think Kalista wanted blue.
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Jun 30, 2014 12:52
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There is no blue option, only black, white, and red.
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Jun 30, 2014 12:55
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yeah he changed his mind to User Choice There was also some awful 70s kind of canary yellow color that got like, 80 votes total, and some others that obviously never would have made it. I think blue was like second or third place.
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Jun 30, 2014 21:20
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Just did a huge duck breast, 136 for about 2 hours, then seared it, served it in rounds with roasted red pepper and capers. My notoriously picky eater friend (who has never had duck somehow, in spite of being almost 30) loved it, which was a huge bonus.
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Jun 30, 2014 21:21
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Straker posted:yeah he changed his mind to User Choice I voted orange. It would have matched my thermapen. 
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Jun 30, 2014 22:07
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Schpyder posted:I voted orange. It would have matched my thermapen. British Racing Green or 
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Jun 30, 2014 22:53
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Red Thermapen owners unite
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Jul 1, 2014 00:51
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I need to pick up some foodsaver stuff and there's a sale on: http://slickdeals.net/f/7034074-foodsaver-sale-buy-one-get-one-50-off-2x-specialty-bags-rolls-starting-from-12-free-shipping-on-25 What're the best deals?
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Jul 1, 2014 16:39
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Most of their deals aren't particularly great. I'd skip any of the "specialty bags" and just buy two different roll sizes.
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Jul 1, 2014 16:52
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Whoever it was that said cast iron should be left on high for 10 minutes before searing (I think it was this thread) was absolutely right. The pan smoked like hell, but the crust on that steak (ribeye, ~4 hours, 54*C) was perfect. I dried the steaks out of the bag, rubbed them with oil, and threw them in the bastard hot pan for 30-40 seconds a side. No overcooked band of grey crap, just crust, pink innards, crust. Magic.
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Jul 1, 2014 17:48
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Anyone have any ideas for a Chateaubriand? I am thinking vacuuming it with rosemary, thyme, garlic powder and truffle oil. Thinking hold 52°C for ~30 minutes on the core then surface of the sun it (griddle on my 125K BTU wok jet burner). Sides TBD but definitely some jus.
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Jul 1, 2014 19:34
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BraveUlysses posted:Most of their deals aren't particularly great. I'd skip any of the "specialty bags" and just buy two different roll sizes. 
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Jul 1, 2014 22:12
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Mr. Wookums posted:I need to pick up some foodsaver stuff and there's a sale on: I just got a roll of this and it lasts forever. http://www.amazon.com/Roll-Vacuum-Sealer-Commercial-Grade/dp/B0063HZVBC/ref=sr_1_2?ie=UTF8&qid=1404874951&sr=8-2&keywords=food+saver+roll Works fine. Unless you need their special bags for some reason.
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Jul 9, 2014 04:04
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I've got a Dorkfood DSV but I'm definitely interested in the Anova to give to my sister and to have more options; if anyone else is doing a bundle purchase I'll gladly take one off your hands.
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Jul 9, 2014 04:57
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Was going to two three different meals, so I stuck a big thick strip steak in one bag and two double-cut pork chips in another and threw them in a 125-degree bath. 40 minutes before a tree fell across my power line. Utility says they'll have it working again by Saturday. Fuuuuuuck. deimos posted:125 seems extremely low. But sorry for your loss. Was gonna finish the pork in a pan sauce with fennel and mustard and vermouth so it was gonna wind up cooking hotter than that in the final analysis. Not like it matters at this point.  At least this is just before I move when I've pretty much cleaned everything perishable out of the fridge already, and not right after I move when I've just filled it. Phanatic fucked around with this message at 20:24 on Jul 9, 2014 |
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Jul 9, 2014 16:00
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Phanatic posted:Was going to two three different meals, so I stuck a big thick strip steak in one bag and two double-cut pork chips in another and threw them in a 125-degree bath. 125 seems extremely low. But sorry for your loss.
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Jul 9, 2014 19:58
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That's the temperature for rare steak.
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Jul 9, 2014 21:01
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