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nwin posted:How did you get the panko to stick? I pulled them out of the bag after a quick ice bath dunk, dried them off well, then dipped into seasoned flour, then seasoned egg wash, then seasoned panko. And when I say flash fry I just mean heating the oil up higher than you'd normally fry at. I went a little over 400 but you should be safe(ish) up to 425, and quickly browning the panko. Panko browns quickly which is why I used it. But for this you pretty much want the oil as hot as you can get it without it smoking/spontaneously catching itself on fire.
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Dec 21, 2014 02:11
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I've been thinking of trying to make pork katsu using the same sous vide -> flash fry method, glad to hear it works as intended.
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Dec 21, 2014 02:28
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Any recommendations to puddle a tri-tip? I did some searching online and the times are all over the place.
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Dec 21, 2014 20:58
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Jeoh posted:Is making black garlic sous vide a thing? I figure it'd keep my house from smelling like garlic for weeks. And the bacteria should die off after 2 weeks of 50C, right? Had never heard about black garlic before, looks pretty interesting. Does it really need two weeks at 60C? Another thing is drying, a vacuumed bag won't let any moisture out and all black garlic pics I've found look quite dry. I'm up for an experiment though, after new years. Ola fucked around with this message at 21:30 on Dec 21, 2014 |
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Dec 21, 2014 21:23
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The Pell posted:Any recommendations to puddle a tri-tip? I did some searching online and the times are all over the place. I like them just long enough to come to temp - maybe two hours. After that, it gets mushy without getting tender.
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Dec 21, 2014 21:50
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Hmm, I always do my tri tip for 6 hours at 133. Never has it felt mushy.
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Dec 21, 2014 23:25
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Got my Anova from Amazon the other day. Tried some salmon filets yesterday, cooking them at 130 degrees for 30 minutes or so, and then a quick sear in my cast iron skillet. They were AWESOME! I'm oven roasting a standing rib roast right now, and I'm using the Anova to make some green beans. Hopefully when I get back home after Christmas I will be able to do some longer cooks on short ribs or tri-tip.
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Dec 22, 2014 00:02
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Ola posted:Had never heard about black garlic before, looks pretty interesting. Does it really need two weeks at 60C? Another thing is drying, a vacuumed bag won't let any moisture out and all black garlic pics I've found look quite dry. I'm up for an experiment though, after new years. At the very least you can do a week, 40 days is for the full effect. Yeah, traditionally black garlic is done in boxes or rice cookers with no water, it might be best to do it in a PID setup with a dry rice cooker or slow cooker and thermometer probe (I've seen some setups with wooden boxes like smokers with a PID setup and a hot plate). I don't know how an immersion circulator would be since it involves water and the moisture may or may not cause molding, even if the garlic is in dry jars sitting in the hot water. Who knows? edit: my mom says if you're going to do it in a dry setup, make sure to put the garlic on top of something like a rack or some stones, so that it's not exposed to direct heat. Also it will smell for the first few days so maybe put it out on the patio or something. Steve Yun fucked around with this message at 01:40 on Dec 22, 2014 |
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Dec 22, 2014 01:36
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I'm starting to wish I'd just ordered the anova one instead of the precision now since I'm still waiting for it to be shipped
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Dec 22, 2014 08:51
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Steve Yun posted:At the very least you can do a week, 40 days is for the full effect. I have a PID controller and a rice cooker, so I could do it dry as well. But leaving it for hours when I'm at work is not very appealing. This guide: http://www.shinshine.com/my-blog/2014/03/rc-black-garlic.html describes the process in a rice cooker very well. I suppose I could stuff the temp probe in a clove. Not too keen on the smell though, small appartment. I think this will probably go on the back burner until summer when I can leave it outside.
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Dec 22, 2014 11:01
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Time to make garum and black garlic on the same balcony. Things will never smell the same again.
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Dec 22, 2014 11:05
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Black garlic seems like one of those things that would just be a lot more convenient to buy, cooking garlic for as long as Jesus was in the desert seems like a lot of work. Made the 72 hour short ribs and had them for dinner with some aligot. Goddamn they were incredible, not just texture but taste, those things were beefy as hell. My mild disappointment with the pork belly is completely gone.
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Dec 22, 2014 14:00
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Did flat brisket for 48 hours at 62C. Pre and post-seared. Rubbed it with a BBQ rub before bagging. Taste and texture were amazing, but it had lost moisture and was a little on the dry side (not too bad though). The bag juices plus some butter made a nice sauce to re-moisten it. I wonder if the rub had too much salt and drew out too much moisture.
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Dec 22, 2014 14:49
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When Anova said the replacement units were better-calibrated and fixed some production issues, they weren't kidding. Got my new unit and the temp is rock-solid and matches my probe thermometer. Very happy, just want the app now.
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Dec 22, 2014 21:11
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I tried using my sansaire this weekend and the temp wheel is totally stuck and grinding now and completely nonfunctional. Yay sansaire!
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Dec 22, 2014 21:18
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Flash Gordon Ramsay posted:I tried using my sansaire this weekend and the temp wheel is totally stuck and grinding now and completely nonfunctional. Yay sansaire! ... that ... sucks? (damnit man, I told you!)
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Dec 23, 2014 01:15
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Jeoh posted:Is making black garlic sous vide a thing? I figure it'd keep my house from smelling like garlic for weeks. And the bacteria should die off after 2 weeks of 50C, right?
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Dec 23, 2014 01:38
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SubG posted:How did black garlic suddenly enter the public consciousness? I'm actually curious. It's not like it was exactly a secret or obscure or whatever, but it seems like it's suddenly getting a lot more play lately. Was in an episode of bobs burgers? This is like 2 weeks ago or something though
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Dec 23, 2014 01:45
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Dane posted:... that ... sucks? (damnit man, I told you!) You sure did, so I wan't surprised when it happened. How long is the warrant on these things? Or is it time to get that new Annova?
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Dec 23, 2014 01:55
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SubG posted:How did black garlic suddenly enter the public consciousness? I'm actually curious. It's not like it was exactly a secret or obscure or whatever, but it seems like it's suddenly getting a lot more play lately.
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Dec 23, 2014 02:53
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Has anyone seen this potential sensor probe corrosion issue that some people are having with the Anova One? Mine's in the middle of a 72 hour cook, but I plan on inspecting it carefully once its done.
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Dec 23, 2014 04:57
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Steve Yun posted:I think I posted about it a few times in GWS, is it popping up elsewhere? 
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Dec 23, 2014 05:41
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I made some sous vide dulce de leche for Christmas gifts, spread a little of the leftover on some panettone this morning and it was awesome. It's so easy.
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Dec 23, 2014 06:51
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Mons Hubris posted:I made some sous vide dulce de leche for Christmas gifts, spread a little of the leftover on some panettone this morning and it was awesome. It's so easy. Did you bother with sterilizing jars or just puddle-in-can?
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Dec 23, 2014 07:40
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SubG posted:How did black garlic suddenly enter the public consciousness? I'm actually curious. It's not like it was exactly a secret or obscure or whatever, but it seems like it's suddenly getting a lot more play lately. Trader Joes started selling it this year.
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Dec 23, 2014 08:09
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Flash Gordon Ramsay posted:You sure did, so I wan't surprised when it happened. How long is the warrant on these things? Or is it time to get that new Annova? Not sure, but they were really cool about replacing mine at no cost to me, so it's worth a try.
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Dec 23, 2014 10:40
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Mons Hubris posted:I made some sous vide dulce de leche for Christmas gifts, spread a little of the leftover on some panettone this morning and it was awesome. It's so easy. Its easier just boiling it in the can IMO. One of the few cases where puddling is actually more difficult, though granted it's still pretty drat easy.
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Dec 23, 2014 11:27
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CrazyLittle posted:Did you bother with sterilizing jars or just puddle-in-can? I sterilized the jars first, but honestly I probably wouldn't have bothered if I weren't giving them away.
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Dec 23, 2014 13:48
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SubG posted:How did black garlic suddenly enter the public consciousness? I'm actually curious. It's not like it was exactly a secret or obscure or whatever, but it seems like it's suddenly getting a lot more play lately. Jose posted:Was in an episode of bobs burgers? This is like 2 weeks ago or something though Steve Yun posted:I think I posted about it a few times in GWS, is it popping up elsewhere? Gorman Thomas posted:Trader Joes started selling it this year. I had to look it up since I had no idea what you nerds were talking about : http://en.wikipedia.org/wiki/Black_garlic_%28food%29 wikipedia article posted:It was written up in the Spring 2008 "Design and Living" special section of The New York Times as a "new staple" of modern cuisine (and incorporated into a recipe, "Black Garlic Roast Chicken"); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco.[7] Matthias Merges, executive chef at Charlie Trotter's in Chicago, listed black garlic as one of his top five food finds in Restaurant News in December 2008.[8] The rise of black garlic in the US was called "sensational,"[9] and other trade publications besides Restaurant News have noticed the trend.[10]
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Dec 23, 2014 18:49
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So last time I posted about doing a beef roast I used brisket and found that 24 hours wasn't long enough. This time I've got a 2kg beef rump roast. I'm getting varying reports from 2 hours anywhere up to 30 hours. I was thinking of doing roughly 24, does anyone think this is too long and 4 hours should be long enough?
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Dec 23, 2014 19:05
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Mons Hubris posted:I sterilized the jars first, but honestly I probably wouldn't have bothered if I weren't giving them away. I want to try leaving them in-can, but the one time I've tried it so far was the whole sterilizing dance.
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Dec 23, 2014 22:26
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Tres Burritos posted:I had to look it up since I had no idea what you nerds were talking about :
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Dec 23, 2014 23:42
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You can never trust Koreans.
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Dec 24, 2014 00:11
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Apologies if I missed this in the thread. My Anova just came and it's awesome. I saw this linked off of reddit: http://imgur.com/a/pLYdG I asked the Coleman Customer Service people, and they said the innards are made of polypropylene, which has a melting point of 266F. Has anyone used this for extended 180+F cooks for veggies? I have no doubt that for meats around 140F it would probably be just fine...
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Dec 24, 2014 00:31
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Finally broke out the new Anova. Have some pork loin at 140F in one container and carrots at 183 in another. And I found out I am getting a pressure cooker for Christmas. I am in home cooking hog heaven I tell you whut.
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Dec 24, 2014 01:21
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Anyone remember the numbers for the long-cook (I want to say korean style?) hard boiled eggs that start browning? Was it 65@6hr?
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Dec 24, 2014 01:31
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kensei posted:Apologies if I missed this in the thread. My Anova just came and it's awesome. I saw this linked off of reddit: http://imgur.com/a/pLYdG 266 degrees? You have absolutely nothing to worry about. Even if you set it to boil, the water in a sous vide would regulate the temp and keep it from going over 212 until all the water evaporates.
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Dec 24, 2014 02:42
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I wouldn't deep fry in it though
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Dec 24, 2014 02:45
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kensei posted:Apologies if I missed this in the thread. My Anova just came and it's awesome. I saw this linked off of reddit: http://imgur.com/a/pLYdG I've made glazed carrots at 180+ in my (taller, skinnier) Party Stacker several times with no warping, plastic smell or any other adverse effects.
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Dec 24, 2014 03:18
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Oh my god. I'm making the Modernist Cuisine Pommes Puree. These taste like mashed butter. 40% butter by weight.  
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Dec 24, 2014 03:57
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