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EAT THE EGGS RICOLA posted:If you chop them up then they don't look like meatfish when you put them in the circulator though. https://www.youtube.com/watch?v=KBfr7X4w3hM
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Jul 1, 2015 17:06
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I've got a question: I have a massive chunk of pork that's been sitting in my freezer for months, since before I got my sous vide. If I wanted to cook this bad boy, how do I estimate out the temperature? Not only is it frozen solid, but it's also a big roast, and so it's going to take a while for the heat to penetrate. How do I adjust my cooking time from the sous vide chart? Or is something like this basically impossible to get an exact bearing on, and needs the nuclear option? Should I just set my Anova somewhere in the 65~70 range and leave it on for a full day?
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Jul 2, 2015 02:05
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Defrost it in your refrigerator first. Then cook to final temperature for pasteurization time.
CrazySalamander fucked around with this message at 02:16 on Jul 2, 2015 |
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Jul 2, 2015 02:13
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using http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 If it's super super thick you may want to butterfly.
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Jul 2, 2015 04:39
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Mr. Wookums posted:using http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 Thanks for linking that for him him- I don't know how I forgot to add that link even after editing. I guess somedays I just subconsciously want to sound like an rear end.
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Jul 2, 2015 05:03
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New cambro, bros maybe this image will help some people decide on a cambro  I will absolutely still be using the smaller one that I bought originally but... I have been running into capacity issues. I don't remember what item it was the other day... Think it was 2x pork tenderloins. It must've taken me at least 20 minutes to position em so they were not touching the cooker, not blocking an inlet, not above the water level, water level below max line...and NOT crammed up against a wall without any circulation behind em... 
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Jul 4, 2015 17:48
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I prefer using these Cambros. The lids are much easier to cut too.
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Jul 4, 2015 19:34
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Chef De Cuisinart posted:I prefer using these Cambros. The lids are much easier to cut too. Weird... Those never turned up in my Amadong searches. The material that mine are made of (polycarbonate(?)) feels a bit "brittle," I mean, it's very strong and whatever, never any actual signs of cracking or failure but... One counter-height drop and it'd probably be kaput.
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Jul 5, 2015 00:55
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love this sauce, definitely overpaid for it on Amazon. Luckily it arrived intact, hadn't been burst open by OnTrac. Have never tried it on pork... but... have had these two tenderloins bathed in it for the last 24h   This new cambro... Uhh... I'm gonna probably need to SV some other stuff.. At least dump my water on the lawn or something, not let it all go to waste...
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Jul 5, 2015 02:54
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Chef De Cuisinart posted:I prefer using these Cambros. The lids are much easier to cut too.
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Jul 5, 2015 03:33
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That bone suckin sauce is getting wider distribution -- you might want to check your high end / specialty foods stores to see if they have it in stock. I see it at a bunch of them here and I think even whole foods.
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Jul 5, 2015 05:49
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sellouts posted:That bone suckin sauce is getting wider distribution -- you might want to check your high end / specialty foods stores to see if they have it in stock. I see it at a bunch of them here and I think even whole foods. Yeah I remember it at this higher-end bay area/peninsula market Draegers like 10+ years ago... Then it just sort of vanished... Was not the right choice for "borderline rare" pork, will probably be a lot better on SV chicken
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Jul 5, 2015 06:11
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drukqs posted:This new cambro... Uhh... I'm gonna probably need to SV some other stuff.. At least dump my water on the lawn or something, not let it all go to waste... Water doesn't go bad (unless you have a bag leak). I usually get a couple weeks out of a cambro before I feel the need to dump it. A tiny bit of vinegar in the water helps the cambro and sizzler stay clean of mineral deposits, too (vinegar is how you're supposed to clean them; I don't know what prolonged exposure will do but I've not had a problem yet).
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Jul 5, 2015 06:18
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Choadmaster posted:Water doesn't go bad (unless you have a bag leak). I usually get a couple weeks out of a cambro before I feel the need to dump it. A tiny bit of vinegar in the water helps the cambro and sizzler stay clean of mineral deposits, too (vinegar is how you're supposed to clean them; I don't know what prolonged exposure will do but I've not had a problem yet). Ahhh... Thank you for that. I have been meaning to ask about how to maintain the heating element.
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Jul 5, 2015 21:26
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Cross posting from the photo thread but 30 hour at 130F Silverside/Eye of round(?)
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Jul 5, 2015 21:48
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The even doneness is magical.
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Jul 5, 2015 22:05
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Jose posted:Cross posting from the photo thread but 30 hour at 130F Silverside/Eye of round(?) That's loving amazing. A pyramid of pinkness.
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Jul 5, 2015 22:47
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I made one of the chicken salad recipes from the Anova app yesterday. First time I've ever had Sous Vide chicken...blown away at how good chicken breast taste with just salt pepper and olive oil.
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Jul 6, 2015 15:34
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Jose posted:Cross posting from the photo thread but 30 hour at 130F Silverside/Eye of round(?) do you use a vac sealer or ziplocs? do you agree with the sentiment that ziplocs should be avoided for multi-day cooking?
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Jul 6, 2015 19:40
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drukqs posted:do you use a vac sealer or ziplocs? do you agree with the sentiment that ziplocs should be avoided for multi-day cooking? I double bagged using ziplocs or at least the supermarket generic. I single bagged it the first time I did this but decided not to risk it after that
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Jul 6, 2015 20:32
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Sous vide poached eggs are pretty much perfect. I did mine at 75C for 13 minutes. Anyone else poached eggs?
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Jul 6, 2015 21:29
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DiomedesGodshill posted:Sous vide poached eggs are pretty much perfect. I did mine at 75C for 13 minutes. Anyone else poached eggs? I think everyone does this. I do it whenever I get a new circulator. It's the simplest way to take it for a test drive.
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Jul 6, 2015 21:42
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Flash Gordon Ramsay posted:I think everyone does this. I do it whenever I get a new circulator. It's the simplest way to take it for a test drive. I tried it once at 145F, but the white was really loose. I prefer an over easy fried egg, so the yolk was pretty good, but I still have to tinker with it. It was fun watching the eggs rotate in the crock pot though.
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Jul 7, 2015 02:33
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DiomedesGodshill posted:Sous vide poached eggs are pretty much perfect. I did mine at 75C for 13 minutes. Anyone else poached eggs? With this method, is the egg ready after the 13 minutes with the white decently set?
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Jul 7, 2015 02:35
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Pretty much, quick dip in ice water to make it easier to crack.
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Jul 7, 2015 08:54
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What's a good big steak that's reasonably priced that really works well in this? I end up getting whatever looks good, but I have trouble understanding the 1000s of different cuts and types of meat available and I end up just asking the butcher what's good.
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Jul 7, 2015 14:06
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LorneReams posted:What's a good big steak that's reasonably priced that really works well in this? I end up getting whatever looks good, but I have trouble understanding the 1000s of different cuts and types of meat available and I end up just asking the butcher what's good. Hangar and Flatiron are the two cuts that are usually my goto for SVing steaks. You'll generally find them for around $7-8lb at the more upscale grocery stores.
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Jul 7, 2015 20:46
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So I threw some boneless, skinless chicken thighs in with the SV and now the fluids in the bag turned to a milky white color... Is that normal? It looks kinda gross. Obviously I've never cooked chicken sous vide before...
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Jul 7, 2015 23:26
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canoshiz posted:So I threw some boneless, skinless chicken thighs in with the SV and now the fluids in the bag turned to a milky white color... Is that normal? It looks kinda gross. Obviously I've never cooked chicken sous vide before... It's normal, just wipe it off before searing the chicken
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Jul 7, 2015 23:33
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canoshiz posted:So I threw some boneless, skinless chicken thighs in with the SV and now the fluids in the bag turned to a milky white color... Is that normal? It looks kinda gross. Obviously I've never cooked chicken sous vide before... Unless there's a marinade or sauce in the bag, I haven't yet run across any kind of meat where the bag juice doesn't get kinda gross after SVing. It's normal, just wipe it off like Steve Yun said.
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Jul 8, 2015 00:05
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Jose posted:I double bagged using ziplocs or at least the supermarket generic. I single bagged it the first time I did this but decided not to risk it after that Sweeeeeeeeeeet. Just set this up! 29h41m to go. http://www.bunkycooks.com/2012/01/30-hour-sous-vide-eye-of-round-roast/    added a small amount of vinegar to the water and.. I've laid a trivet and a towel over the top... not going to help water loss but... at least maybe it'll keep some of the heat in?
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Jul 8, 2015 00:25
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Anyone got a source for the " acid makes pasteurization take twice as long?" It seems to run directly counter to everything I do with fermented charcuterie where acid means safe.
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Jul 8, 2015 01:06
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I'm puddling a bone in ribeye tonight. Gonna throw it on my new grills searing burner after its ready to finish up. Pic's incoming.
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Jul 8, 2015 01:18
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Dude that has fresh herbs in bag, after 30 hours every spot they touched will taste like nothing but herbs. Dude that asked about acids wrt pasteurization, it was linked either on this page or the last. Also, fermentation is nothing like SV cooking.
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Jul 8, 2015 01:48
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Chef De Cuisinart posted:Dude that has fresh herbs in bag, after 30 hours every spot they touched will taste like nothing but herbs.  hopefully it won't be too nasty. as long as you're doling out advice... This dude on another board thinks he may have been poisoned, or, at least, he has an "upset stomach" after SV'ing some Flat Iron Steak... quote:
146 sounds awfully high, the fact that it started off partially frozen... IDK.. I'd like to help him out but I've really only done ribeyes, pork chops and pork tenderloin. Have also done frozen chicken tenders (going in frozen) but 2.5 hours shoulda done it...
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Jul 8, 2015 01:56
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"flat iron steak 146 for 2.5 hours@146F started off a bit frozen. just added salt, pepper, montreal steak seasoning. did not sear."
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From frozen, at 146, it should be fully thawed in like 10 minutes, unless it's inordinately thick. And I've never seen a thick flat iron. It's usually so drat broad that it can't be more than 3/4" thick. He either had meat that was already tainted, a bag that was tainted, an easily upset stomach, or it's all in his head.
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Jul 8, 2015 02:00
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First Sous Vide steak I was impressed with. 
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Jul 8, 2015 02:05
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Jarmak posted:Anyone got a source for the " acid makes pasteurization take twice as long?" It seems to run directly counter to everything I do with fermented charcuterie where acid means safe. The behaviour is due to a mechanism called acid tolerance response (the search term you want if you're looking for one) or ATR in bacteria. The simple version is that any time a bacteria is exposed to an environmental shock it'll respond by trying to produce proteins that will enhance its survivability. If the shock is large enough (like if you're dumping the typical foodborne pathogen into distilled vinegar) it'll just kill the bacteria outright. But in something like a marinade you're typically not lowering the pH throughout the dish enough to kill all the bacteria. The surviving bacteria produce ATR proteins, and as a result are more resistant to other environmental stresses (like heat). On the other hand when you ferment something, you usually start out by making sure conditions favour proliferation of the fermentation bacteria---making the environment artificially saline, adding a culture of fermentation bacteria, or using something with a high natural prevalence of the bacteria you want (like cabbage). So initially you're just relying on the good bacteria to outcompete the bad bacteria. Once they get going they're eating sugar and making GBS threads acid---that's what makes them fermentation bacteria. Initially the pH isn't low enough to retard bacterial growth, but that's okay because all the bacteria are your guys. Eventually the acidity will retard and stop the activity of the fermentation bacteria, but then you're reasonably confident that the pH is low enough to prevent other bad poo poo from getting a foothold---because you know that the pH is low enough to gently caress up your fermentation bacteria.
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Jul 8, 2015 02:33
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drukqs posted:
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Jul 8, 2015 02:44
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I think my Anova broke. I put some chicken breast in when it was at 120 and about an hour later I noticed that it was down to 110 (set to 150) it worked fine a week ago  Are my two chicken breast basically bacteria factories now or can I still save them in the oven until I figure out what's up with the Anova? Put them in the fridge in the bags as soon as I noticed, ran the Anova for another hour or so and it was down to about 103 by the time I gave up.
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Jul 8, 2015 04:21
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