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My Searzall delivered to me on sunday  This thing is BIG.Now to use my sous vide supreme for the first time in months... I think I'll replace it with a Sansaire soon... I'm tired of having this giant thing taking space.
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Oct 13, 2014 17:06
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| # ? Apr 25, 2024 10:52 |
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Looks like mine just got delivered to my porch. Something is getting seared tonight.
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Oct 13, 2014 17:30
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I mean, jesus christ Also the construction is great. This thing is going to be great. Edit: I am dumb, ignore my talk about the Sur La Table coupon. 
GATOS Y VATOS fucked around with this message at 17:45 on Oct 13, 2014 |
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Oct 13, 2014 17:38
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Question: can I just use one of my polycarbonate food storage containers with a Sansaire, or is it advisable to use a metal pot instead?
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Oct 13, 2014 17:46
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GATOS Y VATOS posted:Question: can I just use one of my polycarbonate food storage containers with a Sansaire, or is it advisable to use a metal pot instead? Those are fine. Your food isn't exposed to the container, so even if it does leech something at temperature, the food should be unaffected. I use a big poly cambro for mine.
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Oct 13, 2014 17:50
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Where's MY searzall, you jerks  BTW, most polycarbonate is fine since you're cooking your food in airtight plastic bags, but if you're paranoid, newer polycarbonate containers such as this Rubbermaid one are also supposedly BPA free: http://www.amazon.com/Rubbermaid-Co...bbermaid+carb-x Has anyone tried cooking in polyethylene food storage containers? They're the foggy plastic containers. They're BPA free as well but the plastic seemed a little softer so I was wondering if they'd turn soft from high heat...?
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Oct 13, 2014 18:05
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Steve Yun posted:Where's MY searzall, you jerks Srsly Plz die all your searzall havers.But seriously, crossing my fingers for an Amazon email today. There will be much steak making for the next week once it arrives.
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Oct 13, 2014 19:33
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.Z. posted:Srsly My shipping email was actually listed as coming from Booker and Dax.
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Oct 13, 2014 19:37
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False alarm. It was just a really bright flashlight I had forgotten I ordered. I am still Searzallless.
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Oct 13, 2014 22:57
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Why do you need a flashlight with a Searzall on the way? 
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Oct 14, 2014 01:07
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gently caress it, got a Sansaire. This thing is really great so far. Takes up a tiny amount of space compared to my Demi. I've got a hanger steak swimming in the waters right now. I also assembled and seasoned my Searzall. drat it's pretty with the heat patina.
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Oct 14, 2014 02:37
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Can I get a searzall if I didn't back the kickstarter? This is a matter of some importance.
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Oct 14, 2014 04:05
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Subjunctive posted:Can I get a searzall if I didn't back the kickstarter? This is a matter of some importance. Yeah they will be available pretty soon I would think. The kickstarter was just to get things going. Sansaire and Searzall vs. hanger steak: Success. loving nice and it feels  using the Seazall on meat. I just put a small cooling rack into a steel pan and went ape on my steak with the FLAME OF THE GODS. Really tasty and a great sear.
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Oct 14, 2014 04:25
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Does the Searzall cause alot of smoke as well?
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Oct 15, 2014 01:45
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Shadowhand00 posted:Does the Searzall cause alot of smoke as well? I would be interested in this since I am basically forbidden from torching indoors. I have set off all the smoke detectors one too many times...
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Oct 15, 2014 06:07
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https://www.youtube.com/watch?v=qHU9ZsCKssE
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Oct 15, 2014 06:14
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So here's our first video of a production searzall in the wild, notes that the flame is much larger than he expected https://www.youtube.com/watch?v=kJiriUN0y1c
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Oct 15, 2014 09:20
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Ultimate Mango posted:I would be interested in this since I am basically forbidden from torching indoors. I have set off all the smoke detectors one too many times... My girlfriend has decided I can no longer use both the gas stove and the torch at the same time. http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html The method described here is no longer allowed.
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Oct 15, 2014 17:41
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Anova just sent out an email: Shipping is upon us.
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Oct 15, 2014 18:02
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Has anyone tried puddling in jars? Thinking about something in the nature of a rillete or pate.
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Oct 15, 2014 18:09
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I make yogurt in jars all the time. 
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Oct 15, 2014 18:45
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I just do the entire gallon of milk right in the jug. Works great.
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Oct 15, 2014 18:45
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A while back someone asked if there were any viable alternatives to plastic bags for sous vide. Jars and jugs seem to be the only viable alternative. Keep in mind that it takes a lot longer for heat to distribute evenly through solids. Jeoh posted:Anova just sent out an email: Shipping is upon us.  When it rains it pours
Steve Yun fucked around with this message at 20:13 on Oct 15, 2014 |
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Oct 15, 2014 20:08
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Steve Yun posted:A while back someone asked if there were any viable alternatives to plastic bags for sous vide. Jars and jugs seem to be the only viable alternative. There are food safety concerns if you do this without lots of liquid in the jars/jugs, because you really need decent thermal contact between the jar and whatever's inside the jar to not die (i.e. do liquid or a thing in liquid in the jar).
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Oct 15, 2014 20:15
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A mush like pate or rillettes should be okay though, right?
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Oct 15, 2014 20:21
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I imagine if you wanted to do the French Laundry preparation of Butter poached lobster, jars would be a perfect method of doing that.
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Oct 15, 2014 20:58
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Shadowhand00 posted:I imagine if you wanted to do the French Laundry preparation of Butter poached lobster, jars would be a perfect method of doing that. Don't forget Coi's smoked egg yolks.
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Oct 15, 2014 21:19
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Maybe it's just bad video color, but that looked really black on the outside. I usually think of the ideal exterior color as being a deep, rich brown. Is this typical of using a torch to sear steaks and does it actually taste good?
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Oct 15, 2014 21:28
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Sir Kodiak posted:Maybe it's just bad video color, but that looked really black on the outside. I usually think of the ideal exterior color as being a deep, rich brown. Is this typical of using a torch to sear steaks and does it actually taste good? He over-seared it imo.
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Oct 15, 2014 21:47
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EAT THE EGGS RICOLA posted:There are food safety concerns if you do this without lots of liquid in the jars/jugs, because you really need decent thermal contact between the jar and whatever's inside the jar to not die (i.e. do liquid or a thing in liquid in the jar). OK. Should I worry about air in the headspace? IE: Do I want the attachment to evacuate a mason jar using my foodsaver?
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Oct 15, 2014 21:57
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Shadowhand00 posted:I imagine if you wanted to do the French Laundry preparation of Butter poached lobster, jars would be a perfect method of doing that. Thomas Keller used to circulate butter as the cooking medium and poach lobster directly in the butter bath (if I'm not misremembering).
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Oct 15, 2014 22:04
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Test Pattern posted:OK. Should I worry about air in the headspace? IE: Do I want the attachment to evacuate a mason jar using my foodsaver? What are you trying to do where this is a concern?
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Oct 15, 2014 22:05
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EAT THE EGGS RICOLA posted:Thomas Keller used to circulate butter as the cooking medium and poach lobster directly in the butter bath (if I'm not misremembering). Right - this was more about jars and using a medium to cook. For our consumer grade circulators, I dont think the little motors will function well if you dip them in pure butter. Also, butter is quite expensive relative to 4 gallons of water.
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Oct 15, 2014 22:21
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Steve Yun posted:So here's our first video of a production searzall in the wild, notes that the flame is much larger than he expected I think that dude just needs to turn the torch down.
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Oct 15, 2014 23:34
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Got my Anova today, looking forward to doing steaks of some sort (any suggestions?) with mashed potatoes and acorn squash as the first major meal for my new place. Pretty excited, actually!
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Oct 16, 2014 04:04
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Test Pattern posted:OK. Should I worry about air in the headspace? IE: Do I want the attachment to evacuate a mason jar using my foodsaver? The air is bad because it will insulate a little bit. Vacuum would insulate even more. I wouldn't worry too much.
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Oct 16, 2014 04:27
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Test Pattern posted:OK. Should I worry about air in the headspace? IE: Do I want the attachment to evacuate a mason jar using my foodsaver? No need to worry about it.  http://blog.nomiku.com/post/94014107772/how-to-make-dulce-de-leche I asked the lady about it, and she says it's fine as long as you allow some room for the liquid to expand. The air will compress; it won't damage the jar.
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Oct 16, 2014 06:49
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Shadowhand00 posted:Right - this was more about jars and using a medium to cook. For our consumer grade circulators, I dont think the little motors will function well if you dip them in pure butter. You don't fill the whole thing with butter. You put a small container of butter (I would use the square glad ware that is deep rather than shallow) in the water, not totally submerged but just heated by the water, and cook the lobster in the hot butter. Coi had a Cambro setup where the large deep Cambro was full of water and there was a shallower Cambro that fit down in it where the water heated the smaller Cambro and you cooked in that. If words aren't enough I can MS Paint it. Don't ruin your sous vide by filling a container with butter and putting vacuum sealed meat in that. Worst case sous vide the lobster in a bag with some butter in the bag (bag in water) but Keller had a reason why he didn't like that.
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Oct 16, 2014 06:52
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Keller pretty explicitly states that he ran butter through the immersion circulator. It's a terrible decision for us for a lot of reasons but he did it.
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Oct 16, 2014 06:54
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I do have fantasies of putting a super strong circulator into a big cambro tub with a PID, with enough current going so that my little vacuum packed dinners end up swimming in circles like little steak goldfishies.
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Oct 16, 2014 07:02
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