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There's a clearance sale on an overpriced Foodsaver 3860, MSRP $300, but will become $75 if you put it in your cart which is a great deal: http://slickdeals.net/f/8172416-foodsaver-vacuum-sealing-kit-v3860-kit-or-outdoorsman-kit-75-more-free-s-h?v=1
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Oct 20, 2015 14:42
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Subjunctive posted:What are people's recommendations for Cornish game hen? I've seen anything from 2 to 7 hours at 150-160. It's about 1.5 lbs, I think spatchcocked.
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Oct 20, 2015 14:45
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Steve Yun posted:There's a clearance sale on an overpriced Foodsaver 3860, MSRP $300, but will become $75 if you put it in your cart which is a great deal: Man, that's nice as gently caress and I'd love it but here I have a refurbished Rival vacuum sealer that I got on meh.com for like $18 and it works a charm. Caveat emptor.
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Oct 20, 2015 14:50
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Steve Yun posted:There's a clearance sale on an overpriced Foodsaver 3860, MSRP $300, but will become $75 if you put it in your cart which is a great deal: Dead, showing up as $187 now. 
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Oct 20, 2015 14:54
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I grabbed a foodsaver at BJs when it was on sale for like 65$ and it came with a ton of poo poo. I highly recommend it if it gets cheap, I use it all the time
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Oct 20, 2015 16:26
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tri tip, 131.5 for 9 hours salt + pepper + smoked paprika, I did also brine beforehand but... not even for an hour. the paprika maybe... made my crust look crustier or more complete than it actually is. Still the best results I've had w/ tri tip.
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Oct 29, 2015 03:43
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That's some good lookin meat. I made filet mignon the other day and man. Perfect. Didn't think to take a picture but that might have been the best I'd ever made.
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Oct 30, 2015 14:35
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Guys, don't kill me for this but...I don't think steak belongs on a sandwich. Bear with me here. The only exception I like is thinly shaved ribeye, or something like that. I find big pieces of steak on a sandwich are too difficult to bite through, and you end up pulling an entire goddamn piece of steak off the sandwich while all the rest of the fillings fall all over your shirt. It'd have to be the most tenderiesty steak ever to be worth it, and in that case, it'd make sense to just eat the steak and forgo the bun (melt-in-your-mouth braised beef like chuck or something notwithstanding). Anyone with me?
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Oct 30, 2015 18:53
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I get where you're coming from, but if the right cut is used you can avoid the chewing problem.
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Oct 30, 2015 19:05
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I don't eat tough steak
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Oct 30, 2015 19:05
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The Midniter posted:Guys, don't kill me for this but...I don't think steak belongs on a sandwich. Have you ever had a hunter sandwich?
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Oct 30, 2015 22:51
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The Midniter posted:Guys, don't kill me for this but...I don't think steak belongs on a sandwich. You're complaining about tough steak in the sous vide thread. Why.
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Oct 30, 2015 23:15
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baquerd posted:Have you ever had a hunter sandwich? Also known as a Shooter's Sandwich. A steak, preferably with garlic-sauteed mushrooms, shoved into a dug-out sourdough boule, topped with mustard, squashed flat and cut into wedges. They're fantastic, but I think they're also an exception which proves his point: sandwich-steak needs special treatment, whether it's squashing or shaving. e: G-Prime posted:without overthinking it You're asking for a lot here. Doc Hawkins fucked around with this message at 08:24 on Oct 31, 2015 |
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Oct 30, 2015 23:19
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Doc Hawkins posted:They're fantastic, but I think they're also an exception which proves his point: sandwich-steak needs special treatment, whether it's squashing or shaving. Or people could harden the gently caress up and enjoy delicious meat on bread without overthinking it. If you want to have a steak sandwich and have access to an immersion circulator, just cook it for an extra hour or so to facilitate protein breakdown. It'll be easier to bite through.
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Oct 31, 2015 01:26
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I have tried to make sauce bearnaise sous vide a few times. The first time it worked perfectly and I started planning my future as a sauce lord, duke of eggs, baron of butter. The subsequent times have all failed, it won't emulsify and it's just a million small fragments of nicely cooked yolk floating in a sea of tarragon butter. So I thought I'd try something else. The tricky bit is controlling the temperature and my sous vide rig is a PID controller and a rice cooker. I can fill the rice cooker way up, set it to the right temperature for hollandaise emulsion, put a steel bowl on top and whisk it old school without worrying about it getting too hot and scrambling the eggs. Has anyone tried something like this? What is the ideal temperature? And I am le tired of sauce bearnaise, I think I'll try one of the more obscure derivatives. Suggestions? It can match meat or fish, I haven't decided what to have it with yet.
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Nov 2, 2015 15:50
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Ola posted:I have tried to make sauce bearnaise sous vide a few times. The first time it worked perfectly and I started planning my future as a sauce lord, duke of eggs, baron of butter. The subsequent times have all failed, it won't emulsify and it's just a million small fragments of nicely cooked yolk floating in a sea of tarragon butter. So I thought I'd try something else. The tricky bit is controlling the temperature and my sous vide rig is a PID controller and a rice cooker. I can fill the rice cooker way up, set it to the right temperature for hollandaise emulsion, put a steel bowl on top and whisk it old school without worrying about it getting too hot and scrambling the eggs. I think it still needs to be agitated to form the emulsion (tempering chocolate sous vide is problematic for similar reasons, you need to agitate the chocolate for proper crystal formation). So sous vide only gets you half way there. I swear by blender/stick blender bernaise. It's never let me down.
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Nov 2, 2015 16:02
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Yeah, I'd take the bag out of the water bath and smoosh it around the counter top. Perhaps I didn't do it enough the times I failed. Am going to do it old school with a steel whisk now anyway. I'd try the blender method, but our food processor is broken at the moment. Looks like the best temperature is just below 63 C, 145 F, so it would be handy to do some chicken or pork at the same time.
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Nov 2, 2015 17:01
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Flash Gordon Ramsay posted:I think it still needs to be agitated to form the emulsion (tempering chocolate sous vide is problematic for similar reasons, you need to agitate the chocolate for proper crystal formation). So sous vide only gets you half way there. I swear by blender/stick blender bernaise. It's never let me down. If you're talking about the thing where you put the eggs in a glass, stick your stick blender in there, and agitate while you pour in hot melted butter, that has never, ever worked for me. It just doesn't thicken at all, I just wind up with buttery egg yolks.
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Nov 2, 2015 17:26
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Temperature controlled bain marie test run. (this is the setup I sous vide with, rice cooker + PID controller) Works like a charm! Set the water to 60C, about an inch of the bowl is submerged. The sauce came together no problem with casual whipping and the egg mixture at around 40C, so it will be no problem to cook it while the meat is at 56C - which is incredibly practical compared to removing it, keeping it warm, increasing temp etc. Now I'm deliberately ignoring it to see at which temp it splits. Currently very happy at 47C, thick and lovely. (Note, salmonella is not a problem here and I happily eat raw eggs in mayo and aioli, so ymmv.) While writing the post it has thickened more, just on the cusp of going custard now and a tiny bit of butter coming out of suspension. I can fold it with a spatula, but when tasting it it's perfectly creamy without any lumps. Also, the big stainless bowl is conducting away a lot of heat, the sauce doesn't seem to want to go above 47-48C. This is being deliberately careless at 60C so if I'm paying attention at 56C, it means I can now nail a bearnaise on the same thing the meat is cooking in. Accuracy and practicality to boot! Ola posted:...my future as a sauce lord, duke of eggs, baron of butter. There's that feeling again! e: it finally started splitting after posting, so you can definitely do an Icarus on this, but all in all a good concept. Ola fucked around with this message at 15:41 on Nov 6, 2015 |
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Nov 6, 2015 15:39
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I have a rack of pork back ribs and I am soliciting for rub, sauce, sous vide recommendations.
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Nov 6, 2015 16:04
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Indolent Bastard posted:I have a rack of pork back ribs and I am soliciting for rub, sauce, sous vide recommendations. Tough to go wrong with Kenji's guide on SE- http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html
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Nov 6, 2015 19:34
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I have been on a shrimp at 170F kick lately. Thaw 'em, bag 'em with some salt and lime, drop in water, bring them to temp with the water bath. When the machine beeps they're done. Chill and eat. Stupid easy. I should probably start making my own cocktail sauce too, but for now, laziness.
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Nov 6, 2015 21:37
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Veritek83 posted:Tough to go wrong with Kenji's guide on SE- http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html I asked, you answered. I'll give a trip report later.
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Nov 6, 2015 21:54
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Indolent Bastard posted:I asked, you answered. I'll give a trip report later. Just be aware that this cook is too long for ziploc bags, mine inevitably ended up breaking the seal and letting water slowly seep in.
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Nov 6, 2015 22:59
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overdesigned posted:I have been on a shrimp at 170F kick lately. Thaw 'em, bag 'em with some salt and lime, drop in water, bring them to temp with the water bath. When the machine beeps they're done. Chill and eat. Stupid easy. I should probably start making my own cocktail sauce too, but for now, laziness. Lime juice or zest? Shell on or off?
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Nov 6, 2015 23:07
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Lime juice, shell off, tail on. About 1tsp salt and half of a lime (or lemon) per pound of shrimp. I rinse 'em after cooking, this is probably optional depending on how much you like salt.
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Nov 6, 2015 23:24
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overdesigned posted:Lime juice, shell off, tail on. About 1tsp salt and half of a lime (or lemon) per pound of shrimp. I rinse 'em after cooking, this is probably optional depending on how much you like salt. Cool, thanks. About how long does your bath take to get to 170F? I've got an Anova with about 16qt of water to heat.
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Nov 7, 2015 00:38
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Subjunctive posted:Cool, thanks. About how long does your bath take to get to 170F? I've got an Anova with about 16qt of water to heat. 20-30 minutes maybe, kinda depends on what random pot I have handy, whether I remembered to use hot tap water instead of cold, etc.
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Nov 7, 2015 00:50
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overdesigned posted:20-30 minutes maybe, kinda depends on what random pot I have handy, whether I remembered to use hot tap water instead of cold, etc. OK, I'll give it a try, thanks. What could go wrong?
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Nov 7, 2015 00:51
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If you leave 'em in there for six hours I bet they get mushy.
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Nov 7, 2015 00:58
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I prefer the term "spreadable".
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Nov 7, 2015 02:34
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Now I want a shrimp spread on toast.
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Nov 7, 2015 03:16
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Would using pineapple juice instead of lime juice make them more spreadable?
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Nov 7, 2015 07:22
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Or lye. (They were good.)
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Nov 7, 2015 16:58
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Wow, I had a lot of hard water stains on my Anova that wouldn't come out, even with hard scrubbing with steel wool. Tried vinegar last night and the hard water stains practically disintegrated. I wish I had thought to try this earlier, my Anova has lots of scratches and scuffs on it from too much steel wool 
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Nov 11, 2015 02:20
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Vinegar works for EVERYTHING. They should chemtrail vinegar across the Middle-East and watch peace erupt.
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Nov 11, 2015 12:09
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Ola posted:Vinegar works for EVERYTHING. They should chemtrail vinegar across the Middle-East and watch peace erupt. Pickled ISIS
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Nov 11, 2015 15:26
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I made the ribs. 148 for 24 hours. The meat was great, but the rub was way too salty. All in all 10/10 time & temp, 6/10 rub.
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Nov 11, 2015 15:31
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i've got some bison filets defrosting in the fridge, where should i set them for medium? also, i have one rear end in a top hat who wants their filet well done (i know, right?) should i just gently caress it up in the pan, or should i gently caress it up in a different SV rig?
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Nov 14, 2015 19:36
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I'd guess bison cooks similar to beef. To do one well done label the bag and get it to well done in the bath, then turn the bath down to your medium temperature and do the other steaks to medium.
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Nov 14, 2015 19:42
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