Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Ultimate Mango: Jan 18, 2005

140F BSCB have entered the regular rotation at my house. Once a week usually, more if they are on sale for $1.99 a pound.

72 hour short ribs from modernist cuisine were a total revelation. But that may have been due to the crispy beef and herb salad that went with the short ribs and sauce.

I still suck at sous vide eggs.

# ? Mar 14, 2015 06:50

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# ? Apr 23, 2024 23:15

overdesigned: Apr 10, 2003; We are compassion...; Lipstick Apathy

Generally I do eggs at 63.5C for at least 30 minutes. The change from 30 to 60+ minutes is minimal in my experience so I can hit snooze with impunity. 63.5 gives yolks that are thick but slightly runny. 64 is edging more towards 'gooey but spreadable with a knife.' Loose whites get discarded, tight whites are set but soft.

# ? Mar 14, 2015 07:09

Ultimate Mango: Jan 18, 2005

Saint Patricks Day has snuck up on me again this year. I recall in years past people taking about getting store bought corned beef (the kind without an extra spice packet, everything already in with the beef) and sous vide-ing right in the bag it comes in. Is that really the best way or should the bag juice be drained off to use to cook cabbage or whatever and the beef re-sealed and cooked dry?
Serious eats suggests ten hours at 190, and given that I didn't start a few days ago already seems my best option to eat on Tuesday, right?

# ? Mar 16, 2015 04:01

Plinkey: Aug 4, 2004; by Fluffdaddy

Ultimate Mango posted:

Saint Patricks Day has snuck up on me again this year. I recall in years past people taking about getting store bought corned beef (the kind without an extra spice packet, everything already in with the beef) and sous vide-ing right in the bag it comes in. Is that really the best way or should the bag juice be drained off to use to cook cabbage or whatever and the beef re-sealed and cooked dry?
Serious eats suggests ten hours at 190, and given that I didn't start a few days ago already seems my best option to eat on Tuesday, right?

I did a bunch last year and forget my exact temps...I think it's earlier in the thread somewhere. I always re bagged them because I didn't want all the stickers they put on the corned been rubbing off and loving up my circulator or something. Pretty sure I roughly followed this: http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html

I did one for like 48 hours though that turned out amazing, really flaky and falling apart. I want to say it was around 140 degrees.

# ? Mar 16, 2015 06:08

toplitzin: Jun 13, 2003

Plinkey posted:

I did a bunch last year and forget my exact temps...I think it's earlier in the thread somewhere. I always re bagged them because I didn't want all the stickers they put on the corned been rubbing off and loving up my circulator or something. Pretty sure I roughly followed this: http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html

I did one for like 48 hours though that turned out amazing, really flaky and falling apart. I want to say it was around 140 degrees.

I dropped mine in the puddle today for 10-12 hours @ 175.

Serious eats made the following tables:

FWIW: I got the kind with the packet and just sprinkled the packet onto both sides of the meat before sealing it fresh into a new bag.

# ? Mar 16, 2015 15:11

G-Prime: Apr 30, 2003; Baby, when it's love,
if it's not rough it isn't fun.

toplitzin posted:

I dropped mine in the puddle today for 10-12 hours @ 175.

Serious eats made the following tables:

FWIW: I got the kind with the packet and just sprinkled the packet onto both sides of the meat before sealing it fresh into a new bag.

All of this. I generally do 24@170, personally, but I like my corned beef sliceable and firm, not flaking apart.

# ? Mar 16, 2015 16:35

Dane: Jun 18, 2003; mmm... creamy.

"Hey, this sous vide thing is all the rage, they're making shitloads of money on kickstarter and stuff!"

"Awesome, let's get in on that action. What can we make that they'll go nuts over?"

"A good Sous-Vide machine is too hard. I dunno. What about fancy clothespegs to hold the bags? Or, no, hey, I've got it! Racks!"

https://www.indiegogo.com/projects/lipavi-sous-vide-racks

$45-75 for a metal rack. Sigh.

# ? Mar 16, 2015 16:53

IM DAY DAY IRL: Jul 11, 2003; Everything's fine.

Nothing to see here.

Dane posted:

$45-75 for a metal rack. Sigh.

yeah but searzall

# ? Mar 16, 2015 16:57

Chef De Cuisinart: Oct 31, 2010; Brandy does in fact, in my experience, contribute to Getting Down.

Dane posted:

"Hey, this sous vide thing is all the rage, they're making shitloads of money on kickstarter and stuff!"

"Awesome, let's get in on that action. What can we make that they'll go nuts over?"

"A good Sous-Vide machine is too hard. I dunno. What about fancy clothespegs to hold the bags? Or, no, hey, I've got it! Racks!"

https://www.indiegogo.com/projects/lipavi-sous-vide-racks

$45-75 for a metal rack. Sigh.

But it already exists

# ? Mar 16, 2015 17:11

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Gotta make sure those are water-resistant first though. I bought a bunch of binder clips for sous vide and found out that they rusted if submerged.

I think BBQ racks might work though

# ? Mar 16, 2015 18:37

The Grapist: Mar 12, 2003; All in all I think I had a pretty normal childhood.

Or maybe even taco racks.

# ? Mar 16, 2015 19:38

apatheticman: May 13, 2003; Wedge Regret

The sous vide supreme came with not one but two racks.

# ? Mar 16, 2015 19:46

Hed: Mar 31, 2004; Fun Shoe

This is like that metal cast for tortilla bowls that you could use a muffin tin upside-down for.

# ? Mar 16, 2015 23:02

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

http://anovaculinary.com/products/anova-precision-cooker?utm_source=facebook&utm_medium=cpc&utm_campaign=spring25

Hey you lazy bums who didn't buy an Anova Precision cooker yet can get $25 off with coupon code SPRING25

Steve Yun fucked around with this message at 20:56 on Mar 17, 2015

# ? Mar 17, 2015 17:28

Choadmaster: Oct 7, 2004; I don't care how snug they fit, you're nuts!

That reminds me, mine was free because Straker never did get around to telling me how much he wanted for the ones he sent out.

Lemme give you money, dude!

# ? Mar 17, 2015 17:42

Phanatic: Mar 13, 2007; Please don't forget that I am an extremely racist idiot who also has terrible opinions about the Culture series.

Getting some water scale buildup on the heating element and impeller of my Anova. What should I use to clean it off?

# ? Mar 17, 2015 19:51

Dane: Jun 18, 2003; mmm... creamy.

Steve Yun posted:

http://anovaculinary.com/products/anova-precision-cooker?utm_source=facebook&utm_medium=cpc&utm_campaign=spring25

Hey you lazy bums who didn't buy an Anova Precision cooker yet can get 25% off with coupon code SPRING25

Is it 25% now? When I posted the code a while back it was $25 off for the same code.

# ? Mar 17, 2015 20:20

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

25%, $25, same thing, right?

:eng99:

# ? Mar 17, 2015 20:56

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

Phanatic posted:

Getting some water scale buildup on the heating element and impeller of my Anova. What should I use to clean it off?

Speculating wildly- I'm guessing basically run it in a vinegar/water solution for awhile, then wipe it down. That's what I used to do with my old Keurig to deal with scale.

And with a bit of googling- http://community.anovaculinary.com/discussion/56/how-to-descale-and-is-this-why-my-dev-unit-started-beeping-constantly it seems like that's what others have had success with.

# ? Mar 17, 2015 21:16

Choadmaster: Oct 7, 2004; I don't care how snug they fit, you're nuts!

Veritek83 posted:

Speculating wildly- I'm guessing basically run it in a vinegar/water solution for awhile, then wipe it down.

I believe vinegar is exactly what the manual recommends.

# ? Mar 18, 2015 01:55

dotster: Aug 28, 2013

Choadmaster posted:

I believe vinegar is exactly what the manual recommends.

I just use RO water with mine and that keeps it from ever happening.

# ? Mar 18, 2015 05:38

mindphlux: Jan 8, 2004; by R. Guyovich

You may ask why we established the company i the UK while we live in other places? The reason is simple: UK is a business friendly country and close to our markets. Almost everything, except for quality and manufacturing control in China, are done with computers anyway. We have our legal address and book keeping in the UK. Mansell & Co, Bishop's Stortford, is our accountant. It's close to the airport with Ryan Air also. Our bank is Handelsbanken, Bishop's Stortford. It has proven to be a very practical arrangement.

# ? Mar 18, 2015 07:41

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

mindphlux posted:

You may ask why we established the company i the UK while we live in other places? The reason is simple: UK is a business friendly country and close to our markets. Almost everything, except for quality and manufacturing control in China, are done with computers anyway. We have our legal address and book keeping in the UK. Mansell & Co, Bishop's Stortford, is our accountant. It's close to the airport with Ryan Air also. Our bank is Handelsbanken, Bishop's Stortford. It has proven to be a very practical arrangement.

What temperature/time do you use when you cook your books

# ? Mar 18, 2015 08:22

Jose: Jul 24, 2007; Adrian Chiles is a broadcaster and writer

Any advice for a sous vide gammon joint? Most recipes come with US terms for things and I don't know how this is sold in the US

# ? Mar 18, 2015 23:09

theres a will theres moe: Jan 10, 2007; Hair Elf

Jose posted:

Any advice for a sous vide gammon joint? Most recipes come with US terms for things and I don't know how this is sold in the US

Do you buy that pre-cooked or raw? If it's raw I think we call that "fresh bone-in ham" in the US but I'm not totally sure.

# ? Mar 18, 2015 23:34

Ultimate Mango: Jan 18, 2005

Thanks for the corned beef tips here. 175F for 15 hours was firm, especially when slicing cold, but it fell apart when chewed in a nice way. Tasted great, and the bag juice made the best boiled cabbage I ever made.

Have a photo:

# ? Mar 19, 2015 06:00

toplitzin: Jun 13, 2003

Ultimate Mango posted:

Thanks for the corned beef tips here. 175F for 15 hours was firm, especially when slicing cold, but it fell apart when chewed in a nice way. Tasted great, and the bag juice made the best boiled cabbage I ever made.

Have a photo:

Looks like mine. I did the same.

Mine was a small point cut, so i didn't have much bag juice, but was tasty.

# ? Mar 19, 2015 18:00

theres a will theres moe: Jan 10, 2007; Hair Elf

I wanted to see if I could make some steaks of a chuck roast. I cut nine thin "steaks" out of a bottom round roast I purchased for about $25.

I froze the steaks, and some blobs of worcestershire + butter, then bagged and vac'd the steaks in pairs, each with a butter-worcester blob

I tried cooking a pair at 134 F for about 2 hours. They came out chewy, but edible sliced thin. No juice. Flavorless.

Then I tried a pair at 150 F for 48 hours and they came out sort of dry but flaky and tender, and more flavorful. Plenty of juice for a gravy, which helped a lot. It pretty much tasted like pot roast. Good, but not worth 48 hours unless you're getting more than a couple servings out of it. A whole roast would probably be good this way.

E: I guess my conclusion is that chuck will never be steak. Unless some goon knows better.

# ? Mar 20, 2015 02:27

The Midniter: Jul 9, 2001

Juice Box Hero posted:

I wanted to see if I could make some steaks of a chuck roast. I cut nine thin "steaks" out of a bottom round roast I purchased for about $25.

I froze the steaks, and some blobs of worcestershire + butter, then bagged and vac'd the steaks in pairs, each with a butter-worcester blob

I tried cooking a pair at 134 F for about 2 hours. They came out chewy, but edible sliced thin. No juice. Flavorless.

Then I tried a pair at 150 F for 48 hours and they came out sort of dry but flaky and tender, and more flavorful. Plenty of juice for a gravy, which helped a lot. It pretty much tasted like pot roast. Good, but not worth 48 hours unless you're getting more than a couple servings out of it. A whole roast would probably be good this way.

E: I guess my conclusion is that chuck will never be steak. Unless some goon knows better.

Nah, chuck will never be steak, with all of its connective tissue that needs to break down into lip-smacking gelatin.

# ? Mar 20, 2015 17:36

Chef De Cuisinart: Oct 31, 2010; Brandy does in fact, in my experience, contribute to Getting Down.

The Midniter posted:

Nah, chuck will never be steak, with all of its connective tissue that needs to break down into lip-smacking gelatin.

You can actually break down all that collagen over a few days at 140F.

# ? Mar 20, 2015 17:45

Sir Kodiak: May 14, 2007

I did a piece of chuck roast I'd cut down to something the size and shape of a piece of steak at 135� for 24 hours a few weeks ago and it turned out great.

# ? Mar 20, 2015 17:49

Casu Marzu: Oct 20, 2008

Sir Kodiak posted:

I did a piece of chuck roast I'd cut down to something the size and shape of a piece of steak at 135� for 24 hours a few weeks ago and it turned out great.

131F chuck for like 36 hours comes out blushing pink and tastes like/has the texture of deckle.

# ? Mar 20, 2015 18:01

Arcsech: Aug 5, 2008

Sir Kodiak posted:

I did a piece of chuck roast I'd cut down to something the size and shape of a piece of steak at 135� for 24 hours a few weeks ago and it turned out great.

Same here, except I did 140F for 24 hours. I think Juice Box Hero's problem is one run was nowhere near long enough and the other was too high for too long.

# ? Mar 20, 2015 18:05

The Grapist: Mar 12, 2003; All in all I think I had a pretty normal childhood.

Juice Box Hero posted:

I wanted to see if I could make some steaks of a chuck roast. I cut nine thin "steaks" out of a bottom round roast I purchased for about $25.

I froze the steaks, and some blobs of worcestershire + butter, then bagged and vac'd the steaks in pairs, each with a butter-worcester blob

I tried cooking a pair at 134 F for about 2 hours. They came out chewy, but edible sliced thin. No juice. Flavorless.

Then I tried a pair at 150 F for 48 hours and they came out sort of dry but flaky and tender, and more flavorful. Plenty of juice for a gravy, which helped a lot. It pretty much tasted like pot roast. Good, but not worth 48 hours unless you're getting more than a couple servings out of it. A whole roast would probably be good this way.

E: I guess my conclusion is that chuck will never be steak. Unless some goon knows better.

Part of the beauty of sous vide is that you can turn chuck into a steak. Chuck roast contains too much collagen to be quick cooked at a low temperature. Much like pasteurization or moisture loss, it's a logarithmic function based on time and temperature. Which is where sous vide shines.

The higher the temperature, the quicker the collagen will break down, the quicker it will be pasteurized, and the more moisture it will lose. With something like chuck (or short ribs, brisket, top round, etc), you want to cook it low and slow. 134F (or as low as 131F) for 48 hours would've done the trick; rosy red, moist meat that is tender and flavorful.

# ? Mar 20, 2015 20:19

theres a will theres moe: Jan 10, 2007; Hair Elf

I knew I'd get some helpful feedback! Alright, looking forward to redoing it low & slow.

# ? Mar 20, 2015 21:53

the yeti: Mar 29, 2008; memento disco

So after a cook last night, corned beef 6 hours @ 170 or so- I set my Anova to idle at temp while I did some other things and came back to find it was off. I figured it overheated and unplugged it and went to bed but this morning I realize that it tripped the gfci outlet and does so again when I try to turn it back on- just as the lcd starts to come on the outlet pops.

Right now it's sitting in the window sill getting some sun just in case some steam got into it somehow, but I'm a little perplexed since I wouldn't have thought a cook of this temp and duration would have been particularly taxing on the unit. Anyone else run into this kind of thing?

# ? Mar 21, 2015 15:22

Choadmaster: Oct 7, 2004; I don't care how snug they fit, you're nuts!

Yes. Drying mine out did not help. I contacted their tech support and (after having to explain what a gfci breaker does; they thought I might have too many appliances on the circuit...) they did a warranty replacement.

# ? Mar 21, 2015 17:36

Arcsech: Aug 5, 2008

Well, I managed to ruin a pork shoulder. I got a vacuum sealer off Craigslist for cheap, and despite my testing it successfully on some cheese beforehand the bag apparently still had a leak, which let in air and water. Oh well...

# ? Mar 21, 2015 18:07

the yeti: Mar 29, 2008; memento disco

Choadmaster posted:

Yes. Drying mine out did not help. I contacted their tech support and (after having to explain what a gfci breaker does; they thought I might have too many appliances on the circuit...) they did a warranty replacement.

This is reassuring, thanks. I put a ticket in.

# ? Mar 21, 2015 20:25

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# ? Apr 23, 2024 23:15

bombhand: Jun 27, 2004

Arcsech posted:

Well, I managed to ruin a pork shoulder. I got a vacuum sealer off Craigslist for cheap, and despite my testing it successfully on some cheese beforehand the bag apparently still had a leak, which let in air and water. Oh well...

I get nervous about that, too, to the point where I tend to seal the stuff and then put it in the fridge for a bit before giving it a really close look along all the seams. I pat it all over with a dry paper towel right before it goes in to make sure there aren't holes in the plastic itself, too.

Also, modernist cuisine recommends double-sealing for very long cooks.

# ? Mar 21, 2015 21:11

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