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That sounds really bad - lots of time for bacterial growth at optimal growth temps, and not getting it hot enough to kill many of them. An hour at 54C is more than adequate for a steak.
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Jul 25, 2014 21:24
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Spatule posted:Speaking of risk and ignoring it: What was your reasoning for cooking it this way?
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Jul 26, 2014 07:17
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granpa yum posted:What was your reasoning for cooking it this way? So I've wondered for a while if it would be ideal to vizzle your meat at a minimally safe low temperature regardless of what temperature you want to end up at.
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Jul 26, 2014 21:08
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IIRC, the various enzymes that age/tenderize a steak are broken down at around 105 F and 122 F. If you want a nice aged steak you let those enzymes work slowly at refrigerator temperatures for weeks - but you could theoretically do it faster at warmer temperatures, and I've heard of people trying to hold meat at lower temperatures to attempt this. I assume that's what Spatule was doing. In theory as long as you're out of the danger zone within 4 hours, it should be safe... but the "4 hour" rule of thumb is based on the assumption that much of that time will be at room temp rather than 90-110 F where bacteria really thrive. Spatule got through it a little faster than that so maybe the risk wasn't too great (someone might try googling the numbers, but I'm lazy). He certainly should have brought the temp up to just over 55 C (~132 F) though, since some bacteria can survive anything less than that and he was doing a risky long cook.
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Jul 26, 2014 21:43
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Duck breast. Lightly dusted with 5-spice powder. 2.5 hours at 55C. A couple of minutes skin-down on a hot skillet. Sauce of orange juice, Cointreau, sugar and stock reduced until thick enough. Pretty loving awesome. Makes me question quite a bit of the eating I did on my recent French vacation.
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Jul 26, 2014 23:24
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geetee posted:Did you just make this up or got the idea from somewhere else? I'm so confused. Also, I'm entirely lost on grilling a steak for 30 minutes... under foil? Please advise because this sounds like insanity. Got the idea reading a paper by Douglas Baldwin about enzyme (the ones that break down proteins) activity temperatures, one type stops above 39c, the other above 49c. Also, it's 30 SECONDS, not minutes.
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Jul 29, 2014 19:51
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Spatule posted:Also, it's 30 SECONDS, not minutes. I think you're misreading which part of your post geetee was asking about there. Or do you mean that you meant to say "seconds" here, which seems..odd? Spatule posted:When I cooked this meat the usual way in the past (dump on the grill, let warm up under foil for 30min or so), it was tough to the point of being inedible.
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Jul 29, 2014 19:56
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a foolish pianist posted:That sounds really bad - lots of time for bacterial growth at optimal growth temps, and not getting it hot enough to kill many of them. An hour at 54C is more than adequate for a steak. That thing was 1.5" thick, hence the 2 hours. I wanted some fat to render too.
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Jul 30, 2014 15:32
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geetee posted:Did you just make this up or got the idea from somewhere else? I'm so confused. Also, I'm entirely lost on grilling a steak for 30 minutes... under foil? Please advise because this sounds like insanity. Ok now I see what you meant with the 30 minutes thing: I meant on the grill for whatever time needed, then let it rest. Should have been 10minutes, not 30.
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Jul 30, 2014 15:35
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Everyone who backed the Anova Kickstarter, please immediately go here and vote for the Brushed finish. The Chrome one looks tacky as all hell.
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Jul 30, 2014 21:19
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The Midniter posted:Everyone who backed the Anova Kickstarter, please immediately go here and vote for the Brushed finish. The Chrome one looks tacky as all hell.
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Jul 30, 2014 21:23
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I voted brushed steel and hope it's goddamn stainless or else I'll be having to 3D print a replacement in ABS gently caress living in the tropics less than a mile from the coast.
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Jul 30, 2014 23:31
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Where did the DIY thread go? I can't find it, and I want to show off my ghetto sous vide circulator, so you guys get it right here: I got started with a PID controller and crock pot like a lot of people when I realized that I was a $5 temperature probe away from doing it with spare arduino parts from previous projects: http://learn.adafruit.com/sous-vide-powered-by-arduino-the-sous-viduino/build-the-controller It sucked though, for the usual reasons, so I put the crock pot back in the cabinet and grabbed a 1000w bucket heater for $40 and  after finding some endorsements in a DIY thread on a forum called cooking for engineers or something and so far, so good. I fired it up using the same PID parameters that were recommended for the crock pot setup and they work fine, which is great because I really didn't want to have to figure out how to tune it myself; in my classy 5 gallon bucket it stabilizes at the setpoint faster than the crock pot, it corrects quickly with negligible overshoot, and it holds temperature to 2 decimal places on a meager 12% duty cycle which tells me I could probably use it to cook in a hot tub if I were so inclined.Built from scratch for this purpose at current prices it'd run about $100 I think if you just used a relay instead of the powerswitch tail (which I had laying around), and the arduino bits are more or less interchangeable pricewise with the standalone temperature controllers like they used in the MAKE circulator which would probably be the way to go unless you want to set up multiple pools in parallel at some point. That one came out a little cheaper than mine but those norpro water heaters apparently burn out and need to be replaced if you look at them funny and that water pump probably died after a few hours in hot water (and my pump/heater are probably overkill). Brushed steel, pssh
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Aug 5, 2014 23:47
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I got my Anova for $99, no effort required 
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Aug 6, 2014 14:56
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I've got a $50 off one time coupon for Anova's store from voting for the finish survey on the Kickstarter. Brings the cost of the new Anova down to about $129 in case you missed discounts before. Up for grabs for anyone to use: backer-e8636ba7
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Aug 6, 2014 15:01
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And another (expires August 14): thanks-f6ef8747
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Aug 7, 2014 05:05
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Choadmaster posted:And another (expires August 14): thanks-f6ef8747 Thanks for this, snagged it. And the previous code was used and is also expired.
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Aug 7, 2014 06:08
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Another code, backer-t3e636c6, I'll have 3 immersion circulators when these latest anovas are finished don't need another.
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Aug 7, 2014 07:16
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The Midniter posted:I got my Anova for $99, no effort required i bet it doesnt have a NES gamepad though
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Aug 7, 2014 08:42
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Here is another $50 Anova coupon code if anyone wants it: backer-e4637c32 Good for the next 30 days.
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Aug 7, 2014 15:07
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backer-caatcd52 29 days to go !
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Aug 7, 2014 19:26
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Here's another! backer-cect5f75
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Aug 7, 2014 19:54
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backer-d7a3sces same rules as above.
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Aug 8, 2014 02:02
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Test Pattern posted:backer-d7a3sces same rules as above. Just used this. Thanks!
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Aug 8, 2014 03:56
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Anova exec 1 month ago: poo poo, why not offer customers a massive discount for doing this survey? We only sell one thing anyway and they already bought it! *evil cackle*
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Aug 8, 2014 05:00
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Choadmaster posted:Anova exec 1 month ago: poo poo, why not offer customers a massive discount for doing this survey? We only sell one thing anyway and they already bought it! *evil cackle* More like "poo poo, why not give people gigantic discounts to a product they probably own, so they either A) do nothing, B) buy another, or C) give out the codes and tell their friends, who buy the product they would otherwise not buy, increasing our sales and public exposure?" *marketing cackle*
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Aug 8, 2014 05:30
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I wanted one for a while, I just refuse to purchase anything via kickstarter.
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Aug 8, 2014 07:22
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Have another $50 off code to use if you want: backer-sd9388d2
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Aug 8, 2014 13:57
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sellouts posted:I wanted one for a while, I just refuse to purchase anything via kickstarter. Then don't? They sell these things on loving Amazon.
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Aug 8, 2014 18:00
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Mikey Purp posted:Then don't? They sell these things on loving Amazon. Sorry, I wanted the Bluetooth one which isn't available on Amazon. So I bought it from them direct.
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Aug 8, 2014 23:34
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All these discount codes literally one week after I got my Anova  That being said, I love it even though I've only made an egg (to test it out), a steak (perfect) and some scrambled eggs so far. Next stop: 48h shortribs.
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Aug 9, 2014 01:28
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Never found scrambled eggs to be worth the effort. I need to try short ribs again.
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Aug 9, 2014 05:34
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FireTora posted:Another code, backer-t3e636c6, I'll have 3 immersion circulators when these latest anovas are finished don't need another. I used this code, thanks a lot!
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Aug 10, 2014 06:24
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Choadmaster posted:Never found scrambled eggs to be worth the effort.
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Aug 10, 2014 16:29
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Schpyder posted:Have another $50 off code to use if you want: Snagged. Cheers, chaps!
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Aug 11, 2014 02:41
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What are your go to resources for SV recipes, temps and times, etc.? I'm probably going to buy a copy of Under Pressure, but was wondering if anyone had any other books or sites that they prefer. Tangentially related: is Modernist Cuisine at Home worth the  ?
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Aug 11, 2014 19:55
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Mikey Purp posted:What are your go to resources for SV recipes, temps and times, etc.? http://citizensousvide.com/index.html http://bagsoakeat.com/ are both fantastic.
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Aug 11, 2014 20:09
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Modernist Cuisine at Home is definitely worth the money in my opinion. It will help to have both a sous vide setup and a pressure cooker before you buy it though. The pictures and art in the book are absolutely gorgeous--you might even make it a coffee table book. My only real knock against the book are that some of the recipes are deceptively complex or take a lot longer than you might expect. The issue is that a lot of recipes build off other recipes, so what looks like a simple stock recipe turns into a complex affair where you first need to pressure cook some brown butter, etc. before get to the stock making. The burger in particular is really good, but be prepared to make the bread, mayo, ketchup, meat, etc. all from scratch.
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Aug 11, 2014 20:40
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Mikey Purp posted:What are your go to resources for SV recipes, temps and times, etc.? Just a warning about Under Pressure, while it's a fantastic read, it is written for use in restaurants and does not give a poo poo about suggesting changes for home cooking. I don't think I'm ever going to make anything out of it.
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Aug 11, 2014 20:48
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Daeren posted:Just a warning about Under Pressure, while it's a fantastic read, it is written for use in restaurants and does not give a poo poo about suggesting changes for home cooking. I don't think I'm ever going to make anything out of it. You are doing yourself a disservice if you do not do the carrot cake in Under Pressure. First time I did it it took me the longer part of a day (I did everything including the cinnamon ice cream). It's absolutely loving delicious and perfect while being a relatively reasonable recipe. P.S. Don't core your carrots after the first time you do it. P.P.S. gently caress coring carrots.
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Aug 11, 2014 22:00
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