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Steve Yun posted:Freeze the fruit and then thaw, and then vacuum. The ice crystals will break up the plant fibers and cell walls, which makes them easy to vacuum compress. Have you done this with infusions? And how?
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Feb 3, 2015 10:21
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Haven't looked up infusions before, but watching some videos now. Okay, so if you want to get liquids into your fruit, you need a setup that allows liquids. So you'll need either one of these marinating containers for the Foodsaver: http://www.amazon.com/FoodSaver-T02...ainer+foodsaver or one of these cannister things: http://www.amazon.com/FoodSaver-Piece-Round-Canister-Set/dp/B00005Q4OD/ref=sr_1_1?ie=UTF8&qid=1422957716&sr=8-1&keywords=cannister+foodsaver or a mason jar with one of these regular mouth or wide mouth mason jar adapters: http://www.amazon.com/FoodSaver-T03...n+jar+foodsaver 1. Freeze fruit 2 Thaw fruit 3 Put fruit in one of the above setups with the liquid of your choice 4 Vacuum so that the fruit sucks up the liquid
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Feb 3, 2015 11:04
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Mr Executive posted:Any suggestions for doing a boneless leg of lamb? It came vacuum sealed from the store, but I think I want to break it open and rebag so that I can add some spices. I was planning on bagging it up tonight, then putting it in before I leave for work tomorrow or Wednesday morning. I'm planning on doing 12h at 135, followed by 10 minutes in a 500 degree oven. 1: Definitely rebag after a rinse and dry. 2: Time/temp look about right. 3: Careful with spices. I used a spice rub I've had a lot of success with on conventionally cooked lamb (Dual Grocery's garam masala + salt + a small amount of powdered mustard + oil to make paste) and it came out odd. I suspect it was the mustard.
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Feb 3, 2015 15:46
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Test Pattern posted:1: Definitely rebag after a rinse and dry. I rebagged it last night with some olive oil, rosemary, sage, basil, and salt. I went pretty light on the herbs. I threw it in this morning at 135, so it should be good to go tonight. Pretty excited for supper and a couple days of leftovers.
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Feb 3, 2015 19:33
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Well, poo poo. Now I'm going to a basketball game tonight so I won't be able to eat the lamb roast tonight. If I get home and throw it in an ice bath/fridge, how long would it take to reheat tomorrow night? If I just throw it back in 135 degree water tomorrow after work, would it get back up to temp within a couple hours?
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Feb 3, 2015 22:31
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Mr Executive posted:Well, poo poo. Now I'm going to a basketball game tonight so I won't be able to eat the lamb roast tonight. If I get home and throw it in an ice bath/fridge, how long would it take to reheat tomorrow night? If I just throw it back in 135 degree water tomorrow after work, would it get back up to temp within a couple hours? Yup. Just do the ice bath thing tonight so that it doesn't spend more time that absolutely necessary in the danger zone.
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Feb 3, 2015 22:33
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Flash Gordon Ramsay posted:Yup. Just do the ice bath thing tonight so that it doesn't spend more time that absolutely necessary in the danger zone. Option 2: let it roll in the puddle for ultimate tender.
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Feb 4, 2015 01:25
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I was reading somewhere that chicken gets rubbery if you leave it in for longer than 4 hours. C/D? I wanted to cook some to make shredded meat for tacos, and I was hoping to leave it in all day while I am at work.
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Feb 4, 2015 06:08
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Why don't you just braise chicken for tacos? This doesn't seem like a particularly good use for an immersion circulator.
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Feb 4, 2015 08:18
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Chemmy posted:Why don't you just braise chicken for tacos? This doesn't seem like a particularly good use for an immersion circulator. The same reason people use crockpots, set it up, leave it alone, dinner is ready when you get home. (Hey, that rhymes!) E: Any links to good chickpea recipes for sous vide? (Other than the two on the Anova site?) Indolent Bastard fucked around with this message at 17:39 on Feb 4, 2015 |
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Feb 4, 2015 16:17
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kensei posted:I was reading somewhere that chicken gets rubbery if you leave it in for longer than 4 hours. C/D? I wanted to cook some to make shredded meat for tacos, and I was hoping to leave it in all day while I am at work. I used ultimate mango's recipe from this thread and it works really well Chemmy posted:Why don't you just braise chicken for tacos? This doesn't seem like a particularly good use for an immersion circulator. well you can chill and freeze the bag when you're done so don't forget that aspect. as always, no moisture loss either.
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Feb 4, 2015 20:59
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kensei posted:I was reading somewhere that chicken gets rubbery if you leave it in for longer than 4 hours. C/D? I wanted to cook some to make shredded meat for tacos, and I was hoping to leave it in all day while I am at work.
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Feb 5, 2015 02:56
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Thanks y'all
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Feb 5, 2015 05:43
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PSA: the Anova iOS app is now live on the App Store.
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Feb 5, 2015 20:20
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Finally. Does it let you calibrate?
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Feb 5, 2015 20:22
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Steve Yun posted:Finally. Does it let you calibrate? Doesn't look like it. The first review seems accurate: "Great immersion circulator. Useless app. Hopefully some smart third-party developer will come up with a more innovative way to leverage the bluetooth connectivity. The app is a very amateurish recipe guide. No food safety temp guidelines or other functional uses. Just as easy to set temp directly on circulator." E: Though the APP itself claims: "Key App Features: -Pairs with the Anova Precision Cooker via Bluetooth. -Operates the device remotely when connected and within range (set your time, temperature, and toggle between Fahrenheit and Celsius). -Calibrates the Precision Cooker temperature to the nearest .01 degree F/C. -Provides exclusive access to our library of recipes featuring James Beard award winning chefs, renowned cookbook authors, food editors, television personalities, and more. -Choose a recipe and press play! Once you’re paired with the device, simply select what you’d like to cook and press play to automatically set the device to the required time and temperature settings. " Indolent Bastard fucked around with this message at 20:34 on Feb 5, 2015 |
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Feb 5, 2015 20:32
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Schpyder posted:PSA: the Anova iOS app is now live on the App Store. Weird, it's not showing up in a search of the App Store, and directly clicking your link takes me a to a blank page, but copy pasting it seems to work fine.
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Feb 5, 2015 21:07
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I guess I'll just buy that third party Android app since I'd like to calibrate it some time before 2016.
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Feb 5, 2015 22:44
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I'm trying out the Anova app right now and it definitely has the calibration function. It's right under the gear menu, but it doesn't show up until you're paired with the circulator.
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Feb 6, 2015 00:48
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I've had some sort of circulator for like seven years at this point and I buy useless gadgets constantly. I can't figure out why I need a bluetooth or wifi circulator.
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Feb 6, 2015 02:56
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Even if you ignore the wifi/bt features of the new circulators they're still decent machines and the prices keep creeping down.
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Feb 6, 2015 02:58
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I really hope the Android app will be released soon. :/
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Feb 6, 2015 08:33
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Jeoh posted:I really hope the Android app will be released soon. :/ The $.99 one is pretty good, I have used it a bunch of times with no issue.
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Feb 6, 2015 08:40
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I bought the third party Android app which is $2.25 in the Google Play Canada store. It's pretty basic but it connects just fine and has some handy features. Calibration was quick and easy and persists when the unit is unplugged. I had some fun playing around with the colour of the scroll wheel. Bluetooth range is too lovely to monitor the cook temp from where I sit in the house, but I'm going to keep using the app because setting the timer on the Anova itself is such a ridiculous procedure.
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Feb 7, 2015 07:15
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can someone tell me what the gently caress the purpose of the anova one is? it costs $20 more and than the lowest-end unit and weighs nearly twice as much, yet has less functionality. i don't have a loving clue what reason it has to exist other than supporting ~at most~ an extra gallon of water (theoretically) and having a touchscreen which saves maybe 30 seconds of time when using it. neither of which means poo poo i feel like i was suckered into it because it was the one that happened to be in stock for the holidays. which is an acceptable reason i just see absolutely zero excuse to buy it if the precision cooker is in stock wheez the roux fucked around with this message at 08:01 on Feb 7, 2015 |
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Feb 7, 2015 07:58
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wheez the roux posted:can someone tell me what the gently caress the purpose of the anova one is? it costs $20 more and than the lowest-end unit and weighs nearly twice as much, yet has less functionality. i don't have a loving clue what reason it has to exist other than supporting ~at most~ an extra gallon of water (theoretically) and having a touchscreen which saves maybe 30 seconds of time when using it. neither of which means poo poo The One came out long before the precision cooker, once they get a good stock of the precision cookers I'll bet they discontinue the One.
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Feb 7, 2015 08:07
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It has slightly higher heating capacity.
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Feb 7, 2015 08:14
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The Anova app has about 30 reviews and 2.5 stars. Stuff in the iOS app store is usually 4 stars, 3 if it's really bad. But it's new and foodies have umm, high standards so maybe it just needs time. I'm downloading it but I haven't tried it yet. I didn't even know there was a bluetooth-enabled Anova. I use SousVideDash which I'm pretty sure was a paid app and I've never seen it update. It's really good though. Indolent Bastard posted:The annoying part about a crockpot is that I have one but it has digital controls so won't work for a PID system and I don't want a second one eating up space. For the extra $20 I think I'd be happier with the pot mounted type. Sorry for the poo poo quality but   I've been meaning to try sous vide scrambled eggs but every recipe for it is solid butter or heavy cream. Yeah no poo poo those were some of the best scrambled eggs you've ever had. It was full of butter and then you drizzled more brown butter on it. Ola posted:Gonna try two things today, in preparation for dinner tomorrow, sous vide potatoes and caramelized onions. I'm also curious about the onions. Caramelizing them in a pan is so quick and easy I don't get why you would even do that. You said you liked the taste but would you say it was worth it? Heran Bago fucked around with this message at 09:04 on Feb 7, 2015 |
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Feb 7, 2015 08:40
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Mons Hubris posted:Sorry but could you elaborate on these just a bit? How do you store and reheat the the 62.5 degree eggs to keep the texture right? And I guess really the same question for the vegetables and the meat. I have mainly been using my Anova to cook cuts of meat, but I would love to get more mileage out of it by doing some things like this in bulk. wookums already answered this, but just dunk everything in an ice bath after cooking. then to fridge. If you cook something to doneness, you have at least a day or two window to cook it off before having to worry about spoilage, so just pre-sousvide everything, rapidly chill it, pop it in your fridge, then sear/deepfry/whatever for a minute or so before serving.
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Feb 7, 2015 10:26
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wheez the roux posted:can someone tell me what the gently caress the purpose of the anova one is? it costs $20 more and than the lowest-end unit and weighs nearly twice as much, yet has less functionality. i don't have a loving clue what reason it has to exist other than supporting ~at most~ an extra gallon of water (theoretically) and having a touchscreen which saves maybe 30 seconds of time when using it. neither of which means poo poo It's the accurate, more powerful older brother of the Precision that isn't full of weird wireless features nobody will use.
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Feb 7, 2015 15:16
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Heran Bago posted:
Potatoes didn't turn out well. They were too chewy and didn't absorb the gratin fluid very well. Best way is the French way, cook the potatoes gently in milk and cream mix, but it's something you have to watch carefully so it doesn't burn. I thought sous vide might make it zero effort but need to come up with a better way. Onions were great. Kind of high effort, but nice to get very consistent results without a hint of bitterness, something I'm not always too good at in the pan. The color was kind of light but the flavor deep and lovely. Well worth it if you are also doing loads of other things and want to save effort, perhaps not worth it if you are really good at doing it in the pan.
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Feb 7, 2015 17:58
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Got a searzall, mostly to caramelize ribs - but tried it on a ribeye first. Puddled this at 135f 
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Feb 9, 2015 18:57
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Chinese yanagiba? on beef?
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Feb 10, 2015 00:08
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CrazyLittle posted:Chinese yanagiba? on beef? It's a sujihiki - which isn't a single edge blade It was made in Sakai
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Feb 10, 2015 00:18
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What does it matter? It's a knife.
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Feb 10, 2015 00:30
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Flash Gordon Ramsay posted:What does it matter? It's a knife. It doesn't, particularly.
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Feb 10, 2015 00:52
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Livin' on the edge with that canister 
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Feb 10, 2015 04:01
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Woof! Woof! posted:It's a sujihiki - which isn't a single edge blade Ah nice - it was the sleeve that was making me doubletake Woof! Woof! posted:It doesn't, particularly. Nope. Just curiosity.
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Feb 10, 2015 04:55
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geetee posted:Livin' on the edge with that canister Why again? Just not stable? Too hot and melt / damage the screens?
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Feb 10, 2015 09:41
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thegoat posted:Why again? Just not stable? Too hot and melt / damage the screens? both
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Feb 10, 2015 10:40
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