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Under Pressure is a cool book but I agree that ultimately it's not terribly useful as a first SV book.
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Aug 11, 2014 23:56
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Chemmy posted:Under Pressure is a cool book but I agree that ultimately it's not terribly useful as a first SV book.
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Aug 12, 2014 00:16
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I agree about a Under Pressure. It's interesting but not a go to daily kind of resource. I like what the Serious Eats Food Lab did with their Sous Vide 101 series of posts. I will refer to that for times and temperatures when doing something quick and easy. I don't have MC @Home but I do have the full version and I refer to it quite a lot. The best bets tables for sous vide are really useful to me and I have only done two recipes straight out of the books. For me it is a more useful reference. As for recipes, the short ribs are amazing and worth doing once. Forget about coring carrots, try pulling strands of microwaved beef apart. I wonder if something like the Joy of Cooking will get an update for modern home cooks. That would be a book I went to every week at least.
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Aug 12, 2014 00:26
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Douglas Baldwin's stuff is super good in terms of knowing how to not be insane about safety. Also there's a free in-depth primer online.
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Aug 12, 2014 01:13
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Thanks guys, this is exactly the kind of stuff I was looking for. I was thinking that Under Pressure was more of a primer/reference on sous vide techniques and times etc., so I'll probably sit tight on it based on your feedback. I still have the Alinea cookbook floating around which I've cooked exactly one recipe from; I don't really feel like making that mistake again.
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Aug 12, 2014 02:35
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deimos posted: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). Could you post the recipe? I love a good carrot cake and this sounds really interesting
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Aug 12, 2014 11:27
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Next contestant in the race for a reasonably priced immersion circulator: the Wifi-enabled Nomiku Pre-order one for $149 here: https://www.kickstarter.com/projects/nomiku/new-nomiku-sous-vide-wifi-connected-and-made-in-th edit: 4 inches between the min and max lines, and made in the USA! I think they learned some lessons following their headaches in the Chinese factory. Safety Dance fucked around with this message at 14:02 on Aug 12, 2014 |
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Aug 12, 2014 14:00
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Nomiku pretty much had to update their product because nobody in their right mind would buy it with all the alternatives available now. I still think the new Anova design with the adjustable collar is probably the most versatile. I'm not really sure the glut of sous vide immersion circulators is going to do much to make sous vide more mainstream. I don't know what that's going to take, though that new goon product with the built-in cooler is an interesting addition to the market. I kind of wish IC manufacturers would put some effort into designing suitable cooking containers to use with their products. I love the versatility of being able to use a tiny or huge container with my Anova as required, but the SVS is a much more kitchen consumer-friendly product. I don't think a lot of people want a stock pot or cooler sitting on their counter, and most people don't end up using insulated containers.
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Aug 12, 2014 14:48
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Safety Dance posted:Next contestant in the race for a reasonably priced immersion circulator: the Wifi-enabled Nomiku Looks to be a pretty decent product, I would look at getting involved but they don't ship internationally. Doesn't the name of their app 'Tender' sound a little close to 'Tinder'. Unless they play on that fact and I can start left and right swiping recipes.
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Aug 13, 2014 05:37
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It just seems like the nomiku team saw the comments on the Anova about wifi and ran with it.
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Aug 13, 2014 06:48
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PenUltimateWarrior posted:Doesn't the name of their app 'Tender' sound a little close to 'Tinder'. 
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Aug 13, 2014 08:09
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Thanks for the tip earlier in the thread. The "party stacker" really is a nice size.  I've thought about notching the side so Anova will sit lower. If I wanted more capacity, I could always move it to the opposite, un-notched corner and rotate the lid 180 degrees. Maybe it's better to keep the whole black portion of the Anova with its electronics up and out of humidity. Still undecided. eddiewalker fucked around with this message at 15:28 on Aug 13, 2014 |
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Aug 13, 2014 15:24
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eddiewalker posted:Thanks for the tip earlier in the thread. The "party stacker" really is a nice size. What size is that?
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Aug 13, 2014 15:46
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Phanatic posted:What size is that? The "20 can." I looked really hard to find one locally, but everything of a similar size had wheels or extra compartments in the lid. The picture is kind of deceptive. A 2 liter soda bottle fits in the cooler with the lid on, so I think it's deeper than it looks.
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Aug 13, 2014 16:05
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Horn posted:Could you post the recipe? I love a good carrot cake and this sounds really interesting Sorry, copyrighted. I'mma calling  !
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Aug 13, 2014 23:34
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Samizdata posted:Sorry, copyrighted. I'mma calling
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Aug 13, 2014 23:56
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http://books.google.com/books?id=7I...0recipe&f=false That isn't filez, is it? Are you okay with that duder?
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Aug 14, 2014 00:28
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SoroScrew
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SubG posted:You can't copyright a recipe, only the specific text presenting it. So as long as you don't type it up word for word, there's no violation. Crikey. I was just kidding. Like I would use the term "Imma" any other way. I think copyright as it stands now is pretty drat ridiculous.
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Aug 14, 2014 00:35
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Here's another Anova coupon: backer-fcf2s3tb
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Aug 14, 2014 03:48
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Someone please take this coupon off my hands: backer-48tb54df
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Aug 14, 2014 04:13
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How much does the coupon give you off the device? I might be interested.
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Aug 14, 2014 05:50
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mod sassinator posted:How much does the coupon give you off the device? I might be interested. 50 bucks
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Aug 14, 2014 06:05
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$50 off $180. It makes it cheaper then what most backers paid, myself included. No, I'm not bitter, why do you ask?
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Aug 14, 2014 14:36
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the littlest prince posted:$50 off $180. It makes it cheaper then what most backers paid, myself included. Cancel your order and order the discounted version?
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Aug 14, 2014 15:02
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Jeoh posted:Cancel your order and order the discounted version? He probably used kickstarter so that isn't an option.
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Aug 14, 2014 17:06
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I know the answer is almost always "when in doubt, throw it out" but I am making pulled pork with pork shoulder cooking at 170 deg F and woke up this morning at the 10 hour mark to find about an inch of pork above water due to evaporation. I was planning on stopping it at 12 hours but should I scrap it? My feeling was since the temperature of the bath was pretty high, the inch that was exposed would still be in the high 150s or 160 range. Any thoughts?
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Aug 17, 2014 09:24
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I'm known for my cavalier attitude toward food safety, but you're perfectly okay. I can't imagine the exposed pork section dipped into the danger zone at all.
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Aug 17, 2014 17:55
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What about probing the temperature of the exposed section to see how far away from the main-mass temp it is? Is that a valid measurement?
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Aug 17, 2014 18:19
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punissuer posted:I know the answer is almost always "when in doubt, throw it out" but I am making pulled pork with pork shoulder cooking at 170 deg F and woke up this morning at the 10 hour mark to find about an inch of pork above water due to evaporation. There's no way that the inch dropped much below the temperature of the submerged portion, you're fine.
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Aug 17, 2014 19:23
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So I just found out about this through the PYF Recent Purchase thread and I am quite intrigued. I suck at cooking and am definitely open to getting something that can cook me up some delicious protein. I'm assuming I can use this method to cook chicken? What would be the most idiot proof / ease of use device to get currently?
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Aug 19, 2014 18:16
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Etrips posted:So I just found out about this through the PYF Recent Purchase thread and I am quite intrigued. I suck at cooking and am definitely open to getting something that can cook me up some delicious protein. I'm assuming I can use this method to cook chicken? What would be the most idiot proof / ease of use device to get currently? Most goons will probably recommend the Anova. I am one of those goons.
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Aug 19, 2014 18:17
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cptInsane0 posted:Most goons will probably recommend the Anova. I am one of those goons. Any real differences between the Anova and Sansire? I guess the base model should be more than enough over the One model. Etrips fucked around with this message at 18:25 on Aug 19, 2014 |
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Aug 19, 2014 18:19
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The Sansaire fails most, the Anovas are pretty sturdy, and the o.g. Nomiku is most expensive. If you want to wait until next year for something with Wifi, get this: https://www.kickstarter.com/projects/nomiku/new-nomiku-sous-vide-wifi-connected-and-made-in-th There's also that fancy one with the happy name that I forget. What's it called? Cloud-cooker? Smile-cooker?
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Aug 19, 2014 19:16
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Safety Dance posted:The Sansaire fails most, the Anovas are pretty sturdy, and the o.g. Nomiku is most expensive. If you want to wait until next year for something with Wifi, get this: https://www.kickstarter.com/projects/nomiku/new-nomiku-sous-vide-wifi-connected-and-made-in-th Think I'm going to pick up one of the Anovas now instead of waiting. Tired of how my meats are coming out because I'm a terrible cook. Plus the bluetooth functionality is pretty neat. Hope those coupons from earlier still work!
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Aug 19, 2014 19:20
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Etrips posted:Think I'm going to pick up one of the Anovas now instead of waiting. Tired of how my meats are coming out because I'm a terrible cook. Plus the bluetooth functionality is pretty neat. Hope those coupons from earlier still work! You'll still want to sear most meats after cooking, and it's nice to be able to whip up some nice sauces or side items. You'll get a lot more value out of your puddle machine once you can do this.
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Aug 19, 2014 19:34
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Etrips posted:Think I'm going to pick up one of the Anovas now instead of waiting. Tired of how my meats are coming out because I'm a terrible cook. Plus the bluetooth functionality is pretty neat. Hope those coupons from earlier still work! Bluetooth is on the next generation of Anova, which doesn't ship until October. If you buy one today you get the Anova without bluetooth.
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Aug 19, 2014 20:01
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CrazyLittle posted:Bluetooth is on the next generation of Anova, which doesn't ship until October. If you buy one today you get the Anova without bluetooth.  Noooooooo.Thanks for the heads up, will probably still pick one up now.
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Aug 19, 2014 20:44
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WhiteHowler posted:Sous-vide can turn out some tasty food for sure, but it's no substitute for learning basic cooking skills. No Wave fucked around with this message at 22:02 on Aug 19, 2014 |
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Aug 19, 2014 21:59
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Etrips posted:
Dude, you can live with cooking appliances that don't connect to internet / your cellphone... I pull up amazing things using an old PID controller and a hot plate. http://www.auberins.com/ and http://www.amazon.com/Electric-1000W-Single-Burner-White/dp/B003WSOCFG/ref=sr_1_4?ie=UTF8&qid=1408482319&sr=8-4&keywords=hot+plate
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Aug 19, 2014 22:04
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Safety Dance posted:The Sansaire fails most, the Anovas are pretty sturdy, and the o.g. Nomiku is most expensive. If you want to wait until next year for something with Wifi, get this: https://www.kickstarter.com/projects/nomiku/new-nomiku-sous-vide-wifi-connected-and-made-in-th Mellow? The one that will keep it cold before and after it cooks it? And that I also believe has a goon involved with it?
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Aug 20, 2014 00:03
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