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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. What temp/time did you use?
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# ? Aug 2, 2015 23:32 |
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# ? Apr 24, 2024 02:33 |
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Shadowed Bacon posted:I found this PID on amazon $30: 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. Pompous Rhombus fucked around with this message at 12:26 on Aug 3, 2015 |
# ? Aug 3, 2015 12:23 |
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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. 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)
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# ? Aug 3, 2015 17:25 |
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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. 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?
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# ? Aug 3, 2015 18:44 |
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Choadmaster posted:What temp/time did you use? Roughly 2 hours at 65 C.
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# ? Aug 3, 2015 20:34 |
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Ultimate Mango posted:I am getting a good amount of rust in general I think. I emailed support. they are sending me a new screw/strap assuming some sort of contamination in the band on there. 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.
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# ? Aug 3, 2015 20:44 |
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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?
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# ? Aug 3, 2015 23:29 |
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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 Elizabethan Error fucked around with this message at 23:35 on Aug 3, 2015 |
# ? Aug 3, 2015 23:31 |
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MasterFugu posted:here's a chart that lists times and temps(optimal temps mostly) for various meat types Thanks -- would you consider ribs to be a tough cut? What doneness would you target for tender-but-not-falling-apart?
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# ? Aug 4, 2015 02:37 |
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Captain Bravo posted:Roughly 2 hours at 65 C. 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. 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) 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.
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# ? Aug 4, 2015 04:40 |
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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. 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.
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# ? Aug 4, 2015 05:58 |
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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. They were boneless chuck short ribs, and fairly small cuts at that.
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# ? Aug 4, 2015 06:33 |
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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. 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).
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# ? Aug 4, 2015 07:47 |
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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. 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.
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# ? Aug 4, 2015 07:55 |
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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. 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.
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# ? Aug 4, 2015 11:14 |
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Subjunctive posted:Thanks -- would you consider ribs to be a tough cut? What doneness would you target for tender-but-not-falling-apart?
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# ? Aug 4, 2015 16:51 |
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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. Yeah, I know I've been linked to that site from here, but maybe it's wrong. Would be curious to hear from one of the more food-science knowledgeable people here if they want to offer an opinion. MasterFugu posted:Yes, and probably medium rare(68C/154f) 154 F for medium rare?
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# ? Aug 4, 2015 18:14 |
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Sir Kodiak posted:154 F for medium rare?
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# ? Aug 4, 2015 18:50 |
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MasterFugu posted:for pork, yah. 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 fucked around with this message at 18:55 on Aug 4, 2015 |
# ? Aug 4, 2015 18:53 |
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MasterFugu posted:for pork, yah. Medium well maybe. I cook my pork to a (fda approved) final temp of 145.
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# ? Aug 4, 2015 18:53 |
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LorneReams posted:Try 144. 154 is a bit high. That's where he sent me, and it shows 154F for medium-rare for tough cuts.
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# ? Aug 4, 2015 19:01 |
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LorneReams posted:Try 144. 154 is a bit high. Flash Gordon Ramsay posted:Medium well maybe. I cook my pork to a (fda approved) final temp of 145.
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# ? Aug 4, 2015 19:02 |
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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.
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# ? Aug 4, 2015 19:31 |
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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.
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# ? Aug 4, 2015 21:14 |
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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. 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. quote:collagen renders at 70C/160f, so it wouldn't be, but that's why it's the rare temp after all. Well, no, you're wrong. Collagen can certainly liquefy at low temperatures, it just takes more time. Chef De Cuisinart fucked around with this message at 21:16 on Aug 4, 2015 |
# ? Aug 4, 2015 21:14 |
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Haha I only did the sausages for two hours because I had to go out and left them in, I still think it's unlikely that a few hours at that low of temp caused any substantial tissue breakdown ( unless being ground massively changes the rate of that process). Next time I'll pull em quicker to be safe though, still think my problem was the temp.
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# ? Aug 4, 2015 23:17 |
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Flash Gordon Ramsay posted:Medium well maybe. I cook my pork to a (fda approved) final temp of 145. If you look at the FDA code, they actually give a table of internal temperatures and hold times, from 112 minutes @ 54.4 C/130 F to 70 C/158 F instantaneously. Chef De Cuisinart posted:Collagen can certainly liquefy at low temperatures, it just takes more time.
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# ? Aug 5, 2015 03:00 |
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Everyone throwing their personal bibles around claiming this and that. This is why I'm an atheist. 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. Why yes, I was part of this argument earlier. Why do you ask?
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# ? Aug 5, 2015 03:37 |
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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. Right, that was why I was hoping SubG would enlighten us, but apparently we've been abandoned.
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# ? Aug 5, 2015 04:04 |
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Has anyone tried to make their own searzall?
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# ? Aug 5, 2015 10:51 |
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CrazySalamander posted:Has anyone tried to make their own searzall? Am I the only that appreciates a guy named salamander trying to make a handheld broiler
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# ? Aug 5, 2015 14:26 |
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CrazySalamander posted:Has anyone tried to make their own searzall? What did you think I meant when I said Captain Bravo posted:I finally got the kinks worked out of my propane torch assembly today
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# ? Aug 6, 2015 02:20 |
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When Dave Arnold was first doing proof-of-concept tests for the searzall, he was using a blowtorch and diffusing it with a mesh strainer. I did it that way myself before the searzall shipped, but it did get some sooty buildup which the searzall doesn't get. Also your mesh strainer will have a permanent black spot on it.
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# ? Aug 6, 2015 02:37 |
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Awesome! Can we get some more details on that? Flash Gordon Ramsay posted:Am I the only that appreciates a guy named salamander trying to make a handheld broiler
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# ? Aug 6, 2015 06:48 |
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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: I mean, I guess that would be fine if you want to do sous vide peas in a coffee cup? Here's a quote from one of the reviews: 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. I was looking at similar things (albeit higher power) for brewing, but stick heaters like that are apparently not generally food safe. Not an issue if your stuff is in bags for SV, but a dealbreaker for brewing unfortunately.
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# ? Aug 6, 2015 12:56 |
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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. 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.
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# ? Aug 6, 2015 18:42 |
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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): 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).
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# ? Aug 6, 2015 23:48 |
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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.
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# ? Aug 7, 2015 01:21 |
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Welp, my Anova (the older model) stopped heating the water today. Dropped some chicken in at 66C and when I got back from the gym it was at 50C (confirmed with a thermometer). Reached out to their customer support. Hope they can help. That chicken went straight into the trash
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# ? Aug 7, 2015 04:33 |
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# ? Apr 24, 2024 02:33 |
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I was cooking some steak at 133 for a couple of days, and my power went out last night. I didn't know what to do, so I threw the still sealed meat immediately in the fridge. Is it safe to reheat and sear, or should I just throw it out? The power turned back on like an hour later.
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# ? Aug 7, 2015 14:01 |