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Steve Yun posted:Okay I did three batches of oxtail at 100 hours. I had that happen with 72 hour short rib once. The ribs tasted fine, but smelled, like you said, funky.
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Dec 8, 2014 06:59
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As a general rule, don't eat farts.
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Dec 8, 2014 10:54
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Just did my second batch of SV short ribs this past weekend. It was glorious. My method was: * De-bone and trim off the big thick chunks of fat * Brown meat in hot pan in a little oil (no seasoning) on all sides * Cook rib meat for 48 hours at 56.0C (132.8F) * Use bones to make stock * Heat butter in pan, pull ribs from water bath * Pat ribs dry, season * Heat up bag juices until fatty stuff coagulates, then skim/sieve and add some stock to the purified juices; whisk in some cold butter * Sear ribs in butter, set aside * De-glaze pan with sauce, return sauce to saucepan and season The sauce was incredible - very meaty and with lots of depth/umami. The meat itself was amazing as well: perfectly pink, full of flavour and with a bizarrely wonderful texture - melt-in-the-mouth but somehow with some bite to it as well. Worth the purchase of a sous device alone.
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Dec 8, 2014 12:05
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^^ These were done in my Crock Pot with Codlo (PID controller). I now have a Sansaire as well. Does tin foil do a good enough job at preventing water loss through evaporation on a 48-hour cook?
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Dec 8, 2014 13:22
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pogo posted:^^ These were done in my Crock Pot with Codlo (PID controller). I now have a Sansaire as well. Does tin foil do a good enough job at preventing water loss through evaporation on a 48-hour cook? Yeah, foil over a cambro works fine. I lost an unnoticeable amount of water over 72 hours.
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Dec 8, 2014 14:34
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Veritek83 posted:I'm doing pork chops at 61 c and one of them seems to have some air in the vac pouch. Doesn't appear to have sprung a leak or anything- seems more like the chop has just shrunk a bit. They've been goin an hour at this point, probably an hour left before I want to pull them to sear. I figure I'm just going to give this one a sniff and as long as it doesn't smell bad, I'll use it. Is that a recipe for food poisoning? If you have a LOT of air in the bag and are really paranoid, you could leave it in the bath a bit longer, but air won't magically make the meat spoil or anything.
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Dec 8, 2014 14:40
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Anybody got a good call on doing a point cut corned beef? I've been seeing wildly varying suggestions, and it just seems easier to ask here.
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Dec 8, 2014 19:13
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BraveUlysses posted:What temp for the broccoli? That and sous vide chicken salad sound really good I did 183 F for about 45 minutes. I cut the broccoli up first into reasonable chunks and sealed it in one layer. Sealing broccoli is also really fun because it scrunches up really tight when all the air is sucked out of the bag.
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Dec 9, 2014 05:57
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I'm planning to sous vide a beef roast of ~1kg for tomorrow night's dinner. I've got up to 24 hours to play with, will it benefit from being in for that long? Or should I set it going in the morning before heading to work? Planning to carve and split it 5 ways, so far I've only experimented with steaks so a bit concerned about ruining a solid piece of meat.
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Dec 9, 2014 14:09
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It really depends on what cut you're roasting. If it's a tender cut, with not much collagen, you probably only want it in for 90 minutes or two hours, just enough for it to come to temp. If it's more-used muscle, then you'll want the whole 24 hours.
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Dec 9, 2014 17:26
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Huzzah! I finally got my Anova yesterday. It's quite a bit larger, heavier, and just more solid overall than I expected. I just thawed some boneless pork chops and plan to pop my sous vide cherry tonight or tomorrow night, as well as hopefully knock my girlfriend's panties off with how delicious a medium-rare pork chop can be. That said, now that I have it in my possession, I feel almost frozen in terror. Is there a handy guide to most proteins/vegetables for times and temp? I follow this thread religiously but it's been mostly abstract theory thus far - now I need actual practical advice.
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Dec 9, 2014 17:57
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The Midniter posted:Huzzah! I finally got my Anova yesterday. It's quite a bit larger, heavier, and just more solid overall than I expected. I just thawed some boneless pork chops and plan to pop my sous vide cherry tonight or tomorrow night, as well as hopefully knock my girlfriend's panties off with how delicious a medium-rare pork chop can be. This is a really good primer/reference. i feel like it's a great starting point.
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Dec 9, 2014 18:01
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The Midniter posted:Huzzah! I finally got my Anova yesterday. It's quite a bit larger, heavier, and just more solid overall than I expected. I just thawed some boneless pork chops and plan to pop my sous vide cherry tonight or tomorrow night, as well as hopefully knock my girlfriend's panties off with how delicious a medium-rare pork chop can be. http://bagsoakeat.com/
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Dec 9, 2014 18:23
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Has anyone done Creme Brulee sous vide? I noticed there are two types of recipes, some that have a lot of steps like simmering the milk and tempering it into the eggs and then sous vide the whole thing in an elaborate setup with ramekins raised up in a water bath. The other is just blending all the ingredients, bagging them up, sous vide cooking at 180-ish, and pouring the cooked custard into ramekins and chilling in the fridge for a few hours. The second option seems way simpler and the way to go, but I'm curious is there any reason to consider something fancier with the ramekins immersed in the water bath?
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Dec 10, 2014 00:17
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I actually asked for recipes/experiences of the second option on the last page. If it works, it's much more convenient, obviously. The first way is the normal/traditional way to do it, just using the puddle as a bain-marie (instead of putting the whole setup in the oven).
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Dec 10, 2014 01:35
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i like nice words
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mod sassinator posted:Has anyone done Creme Brulee sous vide? I noticed there are two types of recipes, some that have a lot of steps like simmering the milk and tempering it into the eggs and then sous vide the whole thing in an elaborate setup with ramekins raised up in a water bath. The first method is just how you normally make Creme Brulee. The true 'sous vide' method is the 2nd. They're about equivalent imo, I'd just use the 2nd.
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Dec 10, 2014 01:39
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Yeah I think I'm going to try the second one for Christmas dinner dessert.
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Dec 10, 2014 01:41
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I made sous vide custard for frozen custard and it was dead simple.
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Dec 10, 2014 01:41
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Also got a Sansaire delivered today and it is a really nice machine. Cooked some soft boiled eggs and was really impressed how well the whole thing worked. Can't wait to get some meat and do some big meals.
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Dec 10, 2014 01:42
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Am I crazy or is putting the back cover on the Sansaire really freaking difficult? The tolerances are really sloppy and nothing fits into place that well.
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Dec 10, 2014 03:29
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mod sassinator posted:Am I crazy or is putting the back cover on the Sansaire really freaking difficult? The tolerances are really sloppy and nothing fits into place that well. I rarely remove the cover. It really only touches water (except that time when the short ribs leaked). Other than some mineral buildup on the heating element, there's nothing a quick rinse won't handle.
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Dec 10, 2014 04:20
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Mine's the same.
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Dec 10, 2014 06:49
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Yeah mine fell from great height one time and I've never been able to get the cover back on properly. The temp wheel also kind of grinds or something when it turns but I assume that's from falling down. Still it works fine so whatever.
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Dec 10, 2014 13:43
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a foolish pianist posted:It really depends on what cut you're roasting. If it's a tender cut, with not much collagen, you probably only want it in for 90 minutes or two hours, just enough for it to come to temp. If it's more-used muscle, then you'll want the whole 24 hours. 
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Dec 10, 2014 14:00
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Chemmy posted:I made sous vide custard for frozen custard and it was dead simple. Did you have any issues with grainy texture? It wasn't a showstopper for me but making brulee or any other custard really required some cheesecloth at the end even with massaging the bag every 5 min or so. I love the idea of easy peasy brulee in a bag but that perfectly smooth texture seems to come at the cost of convenience.
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Dec 10, 2014 14:21
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I just got my Sansaire and picked up a flank steak on sale. Bag soak eat says: 4 hours at 131. Modernist cooking made easy says: Flank Steak Medium Rare 131°F for 1 to 2 Days (55.0°C) Medium 140°F for 1 to 2 Days (60.0°C) The Rogue Gourmet calls for: 16-18 @ 135. Which one of these is most right?
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Dec 10, 2014 16:02
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toplitzin posted:I just got my Sansaire and picked up a flank steak on sale. Flank steak can definitely benefit a bit from a longer cook, but I haven't gone over 24 hours at 131°F. 4 hours should definitely get you pasteurized through, even at 131 F. Anything over that is just tenderness time. I guess it really just comes down to how rare and tender you like your flank steak. I personally notice that at 24 hours the steak wants to stay together less as I'm flipping it to get a sear on. Two days sounds like longer than I'd like.
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Dec 10, 2014 16:17
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I've got two boneless pork chops I want at a medium rare. Does 135 for two hours sound sufficient? They're about an inch thick.
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Dec 10, 2014 17:00
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Lux Aeterna posted:Did you have any issues with grainy texture? It wasn't a showstopper for me but making brulee or any other custard really required some cheesecloth at the end even with massaging the bag every 5 min or so. I put it through an ice cream maker and didn't notice anything odd.
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Dec 10, 2014 17:12
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Two days sounds gross for flank steak frankly. Modernist cuisine recommends a core temp of 133F for flank, which I imagine you can hit in under an hour due to its relative thinness. If it were me personally, I'd start with 133F for 4 hours and see how that turned out, but I tend to prefer my steaks to have a bit more texture.
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Dec 10, 2014 17:25
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I have done flank steak a few times at 133 for 24 hours and then I did it once for around 8 when I dropped it in the morning before work instead of the night before. I definitely prefer the 24 hour cook but shorter cooks are not bad by any means. Here's a flat iron steak I did the other day for 4 hours at 134. It was amazing and cheap as well. Served it with sauteed french beans and garlic smashed potato. 
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Dec 10, 2014 17:44
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After ~26 hours at 55C my brisket came out and was still pretty chewy. Next time maybe 48-72 hours? Very happy with the colour and appearance though: 
xarg fucked around with this message at 12:57 on Dec 11, 2014 |
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Dec 11, 2014 12:48
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If it's anything like a corned beef brisket 48-72 hours will make it amazing.
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Dec 11, 2014 14:14
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So I'm getting my anova in the mail tomorrow and would like to do a 24 hour meat dish to be served saturday night, hopefully with polenta or risotto. Going for hearty, going to be making mulled wine as well. Anyone have any suggestions? I'd love to do short ribs but haven't seen much south of 36 hours. Would prefer to not just do a steak or something, want to flex this thing.
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Dec 11, 2014 18:08
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Pork belly is the answer. Specifically this. http://www.seriouseats.com/2013/10/sous-vide-101-pork-belly-buns.html Huge_Midget fucked around with this message at 18:18 on Dec 11, 2014 |
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Dec 11, 2014 18:15
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Huge_Midget posted:Pork belly is the answer. I've made these twice, incredible. Kind of fussy (making the buns -- couldn't find them in the stores around here, pickle, sauce, etc), but amazing.
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Dec 11, 2014 18:30
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Any suggestions for beef and lamb? Was planning on making the sous vide porchetta next week so don't wanna be porked out.
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Dec 11, 2014 19:37
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Jay Carney posted:Any suggestions for beef and lamb? Was planning on making the sous vide porchetta next week so don't wanna be porked out. I'm going with a flank steak this weekend, but haven't figured out a rub yet. I have some leftover Lebanese style stuff I might use.
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Dec 11, 2014 21:51
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xarg posted:After ~26 hours at 55C my brisket came out and was still pretty chewy. Next time maybe 48-72 hours? Yeah, brisket is a really tough cut, and the hydrolysis that turns collagen to gelatin, making the meat tender, takes a long time at temps that low. With a brisket, I'd guess maybe 24 hours at 160f, or 48 at 144 (which is where I prefer my shortribs as well).
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Dec 11, 2014 23:01
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lousy hat posted:Flank steak can definitely benefit a bit from a longer cook, but I haven't gone over 24 hours at 131°F. 4 hours should definitely get you pasteurized through, even at 131 F. Anything over that is just tenderness time. I guess it really just comes down to how rare and tender you like your flank steak. I personally notice that at 24 hours the steak wants to stay together less as I'm flipping it to get a sear on. Two days sounds like longer than I'd like. This is interesting. I asked my sister's BF for his opinion (he's worked under a few named chefs, so its not like he's some fresh out of LCB schlub) and he suggested the following: Circulate at 125 f depending on size for about 1 hour to 2 hours I would put some thyme bay leaf salt pepper and olive oil in with the meat. Then once done you get a really hot pan and sear off both sides till nice and brown. Maldon salt on top. Thoughts/discussion?
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Dec 12, 2014 02:21
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