Captain Bravo posted:

I finally got the kinks worked out of my propane torch assembly today, and I celebrated by vizzling some beef ribs then finishing them off with the torch. It was definitely some of the best beef I've ever put in my mouth.

Shadowed Bacon posted:

I found this PID on amazon $30:
http://www.amazon.com/gp/product/B00V4TJR00?psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=A1T3LOAKNUUM9N

Looks fine, even if it only has a few reviews, I'll grab one and if it's crap I can try to build my own (or just say hell with and buy the dorkfood).

Choadmaster posted:

Did myself that a few weeks ago and it worked out well. I sautéed some onions and then added a little beer, and threw that in the bag with some bratwursts. Also did some Italian sausages, and I sautéed some bell pepper and onion along with some apple cider vinegar, a couple tablespoons of sugar, and a few herbs and put that all in the bag. Afterwards I grilled the sausages a bit to crisp them up and served with the onions and stuff from the bag.

Pompous Rhombus posted:

I think I'm gonna go ahead and build my own (any thoughts on my last post, thread?). That thing looks tempting for just doing regular sous vide, but the 880 watt max output would kill it for the homebrewing application I also had in mind, which is a 2000W draw.

Choadmaster posted:

What temp/time did you use?

Ultimate Mango posted:

I am getting a good amount of rust in general I think.

SanSaire Support posted:

Thanks for reaching out. I have only heard of this happening once before, and I am happy to send you a replacement band and screw. It’s possible that a very small amount of metal from outside of the Sansaire got stuck in the band area, since rust does not originate on the grade of steel in the Sansaire, it only accumulates. With a new band and screw this should not happen a second time.
Would you mind sending me your address so I can send you a new band and screw? Regarding cleaning off the current rust on the coils, I suggest using the technique explained on page 16 of the user manual.

Subjunctive posted:

I skimmed the thread, but I can't find it: someone posted t&t for ribs that were tender but not falling off. Anyone have experience to share?

MasterFugu posted:

here's a chart from chefsteps that lists temperatures for sous vide: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

there's also a printable one halfway down the page.

MasterFugu posted:

here's a chart that lists times and temps(optimal temps mostly) for various meat types

Captain Bravo posted:

Roughly 2 hours at 65 C.

Jarmak posted:

Mine came out amazingly juicy but unpleasantly mushy, I think I'm gonna try it again at higher temp (did chicken sausages at 140 for a few hours then seared the next day)

Choadmaster posted:

I think I did mine at 145 (I really should write this stuff down when I do it). Maybe a few hours is too long. An hour seems like it should be enough.

Choadmaster posted:

That seems like it wouldn't be a long enough cook for beef ribs. But I'll give it a shot next time I get ahold of some good beef ribs.

Sir Kodiak posted:

Pasteurization time for a 145° bath is going to be an hour and a half from cold and there's nothing gain from going longer than that for sausage.

Choadmaster posted:

I know people on the Internet tend to exaggerate the size of their sausage, but seriously... You have to get to 2.25" in diameter before pasteurization time hits 1.5 hours at 145 degrees. That's some serious girth.

A 1" diameter sausage takes 32 minutes (pork) or a little under 38 minutes (chicken) to pasteurize (calculating with SousVideDash).

Sir Kodiak posted:

I was going by this table with a 1.25" sausage. But I guess maybe that table is measuring from the center? Doesn't seem to say.

Subjunctive posted:

Thanks -- would you consider ribs to be a tough cut? What doneness would you target for tender-but-not-falling-apart?

Choadmaster posted:

Hmm, those times seem way off. Once meat hits 145 it should be pasteurized in less than 15 minutes (not to mention by then the process was partially done already while the meat was reaching that temp). And there's no way a sausage takes that long to reach 145 at the core. Next time I do them I'll have to stab them with a thermometer and see, but the numbers given by SousVideDash seem much more likely to me.

MasterFugu posted:

Yes, and probably medium rare(68C/154f)

Sir Kodiak posted:

154 F for medium rare?

MasterFugu posted:

for pork, yah.

MasterFugu posted:

for pork, yah.

LorneReams posted:

Try 144. 154 is a bit high.

I usually go here, they have not hosed me yet.

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

LorneReams posted:

Try 144. 154 is a bit high.

I usually go here, they have not hosed me yet.

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Flash Gordon Ramsay posted:

Medium well maybe. I cook my pork to a (fda approved) final temp of 145.

Steve Yun posted:

I'd take Chef Steps' numbers with a grain of salt. Their 72 hour short rib was at 129°F and I found it to be insufficiently rendered.

Steve Yun posted:

I'd take Chef Steps' numbers with a grain of salt. Their 72 hour short rib was at 129°F and I found it to be insufficiently rendered.

quote:

collagen renders at 70C/160f, so it wouldn't be, but that's why it's the rare temp after all.

Flash Gordon Ramsay posted:

Medium well maybe. I cook my pork to a (fda approved) final temp of 145.

Chef De Cuisinart posted:

Collagen can certainly liquefy at low temperatures, it just takes more time.

Choadmaster posted:

If God actually existed, he'd send Jesus down in His golden chariot pulled by the finest Wagyu cattle to explain to us in clear and simple terms exactly what time and temperature he intelligently designed those ribs for.

CrazySalamander posted:

Has anyone tried to make their own searzall?

CrazySalamander posted:

Has anyone tried to make their own searzall?

Captain Bravo posted:

I finally got the kinks worked out of my propane torch assembly today

Captain Bravo posted:

Flash Gordon Ramsay posted:

Am I the only that appreciates a guy named salamander trying to make a handheld broiler

Shadowed Bacon posted:

ah, good catch. most general cooking appliances seem to be 1000w. there's an Instructable I found (using the same PID) that uses a hacked fist tank warmer, but this immersion drink warmer looks good:

http://www.amazon.com/Instant-Immersion-Heater-Portable-Beverage/dp/B000VK0DRY/ref=pd_bxgy_60_img_z

according to a reviewer you just have to be careful not to plug it in when it's not in water. Anyone with other options/thoughts on less than 880w heaters?

quote:

110 volt heating affords only 125 watts of heating power, bringing a large cup of cool water to a simmer in twelve to 14 minutes.

Chef De Cuisinart posted:

Keller does 132F for 72 hours. ChefSteps isn't some kind of Real Test Kitchen. Nor is Serious Eats(nowadays). Get back to reading Good Books written by Good Chefs people.


Well, no, you're wrong.

Collagen can certainly liquefy at low temperatures, it just takes more time.

your link posted:

When you cook, collagen begins to melt at about 160F and turns to a rich liquid, gelatin. This gives meat a lot of flavor and a wonderful silky texture. When cooking it is important to liquify collagen.
...
NOTES: At 140°F changes are caused by the denaturing of collagen in the cells. Meat served at this temperature med-rare is changing from juicy to dry. At 160°F/ 70°C connective tissue collagen begins to dissolve to gelatin.

MasterFugu posted:

Baldwin posted:

At lower temperatures (50 C/120 F to 65 C/150 F), Bouton and Harris (1981) found that tough cuts of beef (from animals 0–4 years old) were the most tender when cooked to between 55 C/131 F and 60 C/140 F. Cooking the beef for 24 hours at these temperatures significantly increased its tenderness (with shear forces decreasing 26%–72% compared to 1 hour of cooking). This tenderizing is caused by weakening of connective tissue and proteolytic enzymes decreasing myofibrillar tensile strength. Indeed, collagen begins to dissolve into gelatin above about 55 F/131 F (This, 2006). Moreover, the sarcoplasmic protein enzyme collagenase remains active below 60 C/140 F and can significantly tenderize the meat if held for more than 6 hours (Tornberg, 2005).

Baldwin posted:

The myofibrillar proteins (mostly myosin and actin) and the connective tissue proteins (mostly collagen) contract when heated, while the sarcoplasmic proteins expand when heated. For a non-technical discussion of muscle meat, see (McGee, 2004, Chap. 3); for a more technical discussion of muscle meat, see (Lawrie, 1998; Charley and Weaver, 1998; Belitz et al., 2004); for an excellent review article on the effects of heat on meat see (Tornberg, 2005).

SubG posted:

That page cites McGee's On Food and Cooking, which was originally written in 1984 (with a second edition in 2004), and therefore doesn't take into account the fact that a reader might be expecting to cook a piece of meat literally for several days at low temperature. McGee makes a lot of assumptions for the sake (I assume) of readability, which he---but roughly nobody who ever quotes him---is usually careful to qualify.

If you read a survey that cites more recent references, particularly one written with for an audience interested in s-v, you'll get different numbers. E.g., this article from Baldwin (which I quote mostly because it cites all the references):

...with a bonus...

...which turns out is pretty good advice.