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ShadowCatboy posted:Spread the cure evenly along all the legs and rub into all the nooks and crannies of the meat. Leave for 1-2 days. I had to do 3 days because I was too busy at work. Vizzle for 36-48 hours at 150*C. The bag juices get pretty drat funky so I wouldn't use them for anything. Do you seal before it sits in the fridge for a few days, or just leave them on a plate?
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Apr 13, 2015 18:33
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I'm really annoyed at "chefsteps". all their teaser recipes are overly complicated bullshit trying to modernize cooking 101. like, why the gently caress would you sousvide an egg at a temperature where time mattered (and which couldn't easily be reheated?) why not just poach an egg at that point, or why not poach off a perfect 62.5 deg egg like the rest of sane people, if you're set on sousvide? they posted an idiotic 'easiest garlic confit!!!' recipe a couple weeks ago that made me unsubscribe from their e-mails. I literally don't know what is easier than garlic confit - get some aluminum foil, stick a head of garlic in, add a dash of olive oil and salt, seal it up and roast in an oven for 30-45 minutes. I do it literally in 10 seconds as an afterthought any time I'm roasting a chicken or something. their recipe - "so easy!! done in 45 seconds!!" was to take a head of garlic, cut off the top, season it, get a perfectly sized microwave safe bowl, place it cut side down in the bowl, add oil, and then microwave, for 45........................................................... MINUTES. what the gently caress so naturally the comment thread was full of people going 'uhhh I thought you said it would be done in 45 seconds, is minutes actually right???' or 'I microwaved garlic for 45 minutes and now I have burnt ashes and my kitchen smells like poo poo. or "I microwaved for 45 seconds like the recipe says and all I have is raw garlic??" lol apparently they wanted you to microwave on low for 45 minutes but A. my microwave won't even do that, B. how the gently caress is that easier than just sticking an aluminum foil pouch in the oven, C. gently caress you for saying 'done in 45 seconds'. D. who the gently caress microwaves anything at all for 45 minutes??? gently caress "chefsteps." more like "cookingnub steps to try and impress the girlfriend you'll never get because you're a pathetic gently caress who buys immersion circulators and cooks recipies out of the french laundry cookbook instead of actually learning some basic technique." ok I'm done sorry
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Apr 13, 2015 19:06
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mindphlux posted:D. who the gently caress microwaves anything at all for 45 minutes??? How else are you supposed to cook a prime rib roast?
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Apr 13, 2015 19:23
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Jose posted:Everyone who does 45 minute eggs should give this a go if they haven't since its so much faster These are exactly what I've been doing and they're universally great.
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Apr 13, 2015 19:28
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mindphlux posted:Words http://www.chefsteps.com/activities/easiest-ever-roasted-garlic lololol quote:Dear ChefSteps community:
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Apr 13, 2015 19:51
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Subjunctive posted:Do you seal before it sits in the fridge for a few days, or just leave them on a plate? I just stick them in a plastic bag in the fridge.
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Apr 13, 2015 20:15
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So speaking of chef steps, I made the salmon mi cuit yesterday and ate it today. I've never had it before, but it tasted kinda like sushi I guess? It tasted so much like it that I put a bit of soy sauce on it and had it with rice. Any other way you guys can think to eat it? I have half of it left for tomorrow because it says you can chill and keep it for 10 days.
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Apr 13, 2015 22:33
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Mr. Wookums posted:To be fair to the eggs, any SV egg has time as a variable. Yolks will keep on changing after whatever temp they start to change given time. that's actually pretty hilarious, hadn't seen that. maybe my seething disgust somehow leaked through the internets into their corporate office. still though, it was a loving embarrassing recipe, but at least they know how to admit a mistake. still not resubscribing to their poo poo though...
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Apr 14, 2015 07:13
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mindphlux posted:at least they know how to admit a mistake. I don't know, they lost me at a bad cooking website posted:microwaves are complicated contraptions. (In fact, we are currently working on new content to help demystify how they work; Seems like they're calling their readers idiots and they removed the recipe because they didn't want to be liable for a house fire. I'd never heard of this site before a couple weeks ago but I'd already started avoiding it because half their poo poo doesn't make any sense, and all of it is tucked behind awful interstitial ads for their mailing list.
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Apr 14, 2015 12:11
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Some of their stuff is quite good. And I think the problem with the garlic thing was that (and I might totally misunderstand how microwaves work) their recipe was intended for a microwave where 80% power means 80% power, all of the time, instead of the way most consumer microwaves work which is 100% power, 80% of the time.
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Apr 14, 2015 13:42
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Dane posted:Some of their stuff is quite good. And I think the problem with the garlic thing was that (and I might totally misunderstand how microwaves work) their recipe was intended for a microwave where 80% power means 80% power, all of the time, instead of the way most consumer microwaves work which is 100% power, 80% of the time. I think the website just throws poo poo and sees what sticks. On the 75c egg, someone asked about how it could be a viable method for service as the reheat time is longer than the loving cooking time. The ChefStep reply was, "There is quite a bit of discussion about this in the forum. One reason to do the precook is if you have a limited number of baths. You precook things to different degrees of doneness (rare, medium-rare, medium, well) and then reheat them all at the rare temperature. They'll have the right texture and appearance this way." Which is not relevant at all for an egg since the reheat temp they provide is 145 °F / 63 °C which just so happens to cook a loving yolk. Submarine Sandpaper fucked around with this message at 15:31 on Apr 14, 2015 |
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Apr 14, 2015 15:18
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Mr. Wookums posted:That's only available with Panasonic microwaves iirc which would make the recipe even dumber. I loving love my Panasonic microwave. I tend to stay away from any kind of cooking blog thing that isn't seriouseats or actual chefs. People don't know a goddamn thing about cooking, and always make things needlessly complicated.
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Apr 14, 2015 16:02
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Mr. Wookums posted:Which is not relevant at all for an egg since the reheat temp they provide is 145 °F / 63 °C which just so happens to cook a loving yolk. 63°C doesn't cook it, 64°C starts setting it.
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Apr 14, 2015 16:21
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My B, I was thinking about the serous eats SV egg article which states: "145°F for 45 minutes will have a barely set white and a completely liquid yolk. Take that up to 2 hours and the whites will still be just about the same, but the yolk will have thickened to the point where it holds its shape as well as, say, a washed up jelly-fish." I need to get the science of cooking 
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Apr 14, 2015 16:40
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I was amazed how good a normally generic/boring skinless chicken breast was at 90 minutes @ 140F with a bit of olive oil, salt and pepper. edit: whoops nuru fucked around with this message at 19:01 on Apr 14, 2015 |
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Apr 14, 2015 17:03
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I take it you mean 140F? I just got an Anova and got some very good pork chops last night with 2hrs at 135F.
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Apr 14, 2015 18:12
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snyprmag posted:I take it you mean 140F? You mean the Anova can't turn two gallons of water into superheated steam? Weak.
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Apr 14, 2015 18:43
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So at a whim I decided to shove an entire pack of vacuum packed salmon (sans any added flavor) into my vizzler at mi-cuit temp (40°C) for ~45 minutes.* Made some Nuoc Mam Gung as a flavoring sauce for it and daaaaaaaamn, best thing ever. * Because as the kids now a days say: #YOLO
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Apr 14, 2015 21:36
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I use my gas burner to heat the water
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Apr 14, 2015 21:52
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Nomiku just posted a 4/20 sous vide recipe: http://www.eattender.com/recipes/cannabis-infused-butter Probably more apropos to TCC, but it's notable, so I note it here.
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Apr 20, 2015 22:23
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Got a pound of Chilean sea bass (AKA toothfish) to celebrate my wife landing her dream job tonight and it turned out fantastic! Ran it at 132 for an hour (I got two half-pound chunks that were super thick) with just some salt, pepper, and olive oil. Opted against searing it and instead served it with some roasted asparagus and a simple lemon compound butter. I'd only had that fish once before and it was grilled, but holy moly the texture after a sous vide bath was unbelievable. It was subtly sweet and had a texture a bit like a firmer lump crab meat.
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Apr 21, 2015 03:18
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Schpyder posted:These are exactly what I've been doing and they're universally great. I am going to have to try this, I have been doing eggs at 65C for a few hours the night before and then chilling and reheating in the morning so it is quick. I could get up early enough to do 13 min. sous vide eggs in the morning though.
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Apr 21, 2015 04:22
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This is how I feel about 6 hr rare steaks in my Codlo crock pot rig. http://imgur.com/z1Koqad
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Apr 22, 2015 06:55
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Pile of Kittens posted:This is how I feel about 6 hr rare steaks in my Codlo crock pot rig. Going to need a source for this GIF if possible, because that's amazing. I've had a whole rabbit in my deep freeze for a few months and am trying to come up with the best way to deal with it. I haven't had rabbit before, so I'd like to make it a really good introduction to the meat. Thoughts on SV rabbit? Whole? Segmented? Seasonings? Toss that plan out and roast it like a more traditional version?
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Apr 22, 2015 12:37
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Has anyone used sous vide/pasteurization ahead of a camping trip? I'm thinking for a memorial day weekend trip of picking up a few large packages of cheap charcoal steaks, for 48@135 to hit med. rare, tender, and pasteurized. Possibly some chicken thighs in bbq sauce or other flavors. Tossing them in a cooler and grilling as desired over the weekend. Any reason this is a bad plan?
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Apr 22, 2015 14:57
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G-Prime posted:Going to need a source for this GIF if possible, because that's amazing.
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Apr 22, 2015 17:34
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toplitzin posted:Any reason this is a bad plan? You will be camping and I would recommend spending more time taking in the surroundings and enjoying the act of cooking over an open fire instead of trying to achieve meat perfection. As a side note to everyone else I'd recommend mixing up your techniques from time to time for variety and to maintain your skill and knowledge in a kitchen. Circulation cooking can be a great tool; continue to utilize it as such rather than a crutch and you will be able to continue to make amazing meals when your $200 kitchen gadget isn't an option.
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Apr 22, 2015 17:48
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IM DAY DAY IRL posted:You will be camping and I would recommend spending more time taking in the surroundings and enjoying the act of cooking over an open fire instead of trying to achieve meat perfection. I was thinking of less meat perfection more sear and serve without the worry of what the cut is/how drunk i am/how it should be prepared. AKA: oh man this looks good, it must be ready. (and it safely would be) *drunken steak eating begins*
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Apr 22, 2015 18:10
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toplitzin posted:I was thinking of less meat perfection more sear and serve without the worry of what the cut is/how drunk i am/how it should be prepared. It sounds likes a great idea to me. You are pasteurizing the meat before it goes in the cooler, so it is safer than just putting steaks from the store in a cooler. Cooking is going to be super easy and quick. What's not to like?
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Apr 22, 2015 18:23
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in that case good luck getting core temp up during those two minutes of sear
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Apr 22, 2015 19:08
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IM DAY DAY IRL posted:in that case good luck getting core temp up during those two minutes of sear This is why Hulk Hogan invented meat shoes, to warm up your meat before searing.
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Apr 22, 2015 19:12
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IM DAY DAY IRL posted:in that case good luck getting core temp up during those two minutes of sear If it's pasteurized, is there a great deal of concern about the core temperature being so low? It won't be in the danger zone for very long (since I assume it would be immediately consumed). It just might be weird to have cold(ish) center with a hot seared exterior, but hey, you could just chalk it up to being next level tartare.
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Apr 22, 2015 19:53
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IM DAY DAY IRL posted:in that case good luck getting core temp up during those two minutes of sear Won't matter because its pasteurized, duh. I also doubt he's literally going to sear and serve, more just not wanted to carry a therm because he doesn't know what done chicken feels like.
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Apr 22, 2015 19:59
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Chef De Cuisinart posted:Won't matter because its pasteurized, duh. I also doubt he's literally going to sear and serve, more just not wanted to carry a therm because he doesn't know what done chicken feels like. Pretty much this. It gives me (plus anyone else in my group) the ability to pull X meat out of the cooler, and cook it until its "hot" without the worry of "did I cook it enough." Plus drunken no fucks given hunger. I could probably do a small butt and make in bag pulled pork in bbq sauce maybe, if I was really jumping on the pasteurize it bandwagon I'd do it to some burgers, but that seems WAYYYYYYYYYYY down the silly/useless idea train. It sounds like a good idea, but I've been known to have great sounding but horrible execution ideas before and wanted a small sanity check.
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Apr 22, 2015 20:08
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I used my anova for pork chops but they weren't very thick. They were juicy once seared but not really special. If it a case of them being too thin and seared too long or was doing them at 138 a mistake? IT was mostly midway between serious eats medium rare/medium
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Apr 22, 2015 22:33
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Anybody ever try doing a chicken tartare? What's that like?
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Apr 23, 2015 01:36
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Sounds texturally horrific. But a restaurant I was at last weekend had a veal tartare on the menu so what do I know?
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Apr 23, 2015 03:29
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I've had venison tartare, and I'm probably full of pinworms as we speak, but it was delicious.
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Apr 23, 2015 03:50
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Jose posted:I used my anova for pork chops but they weren't very thick. They were juicy once seared but not really special. If it a case of them being too thin and seared too long or was doing them at 138 a mistake? IT was mostly midway between serious eats medium rare/medium If they're thin, you can't really sear them properly without overcooking them and might as well just sear without cooking sous-vide first.
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Apr 23, 2015 11:36
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I just bought a Dorkfood temp controller and am gonna try some sous vide steaks tonight! I have a smallish crock pot and my question - as long as the steaks actually fit into the crock and water covers them, does it matter how big the crock actually is / how much water is used? e: thinking about it I can't imagine why it would as long as it can heat the meat to a certain temperature. AndrewP fucked around with this message at 17:43 on Apr 26, 2015 |
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Apr 26, 2015 17:05
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