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Steve Yun posted:Not sure until we test, but it's 1100w, compared to the Precision's 800w. The Precision definitely starts struggling when you approach 4-5 gallons. In my experience, most of the problems people have with struggling heaters are because they're using large uncovered containers. Evaporative heat loss is a real bitch. If you're running one of those big 4.75 gallon Cambros uncovered at anything above 175°F, the heat loss out the top is greater than the full capacity of the Precision's heating element.
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Nov 26, 2015 02:04
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I impulse nabbed an Anova precision cooker on sale and it's getting here soon, but the past few pages of this thread have been kinda worrying. Are the power/moisture problems a serious concern or are they unlikely to come up in the case of casual use? Also, I've seen some mentions of clipping the bag containing food to the side of the container, but a quick look over the OP doesn't have anything like that at all. Is there a reason for that?
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Nov 29, 2015 09:47
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AnonSpore posted:I impulse nabbed an Anova precision cooker on sale and it's getting here soon, but the past few pages of this thread have been kinda worrying. Are the power/moisture problems a serious concern or are they unlikely to come up in the case of casual use? I can't speak for that model, but I've had no problem with moisture getting into my original model. Clipping stuff to the side of the container is kinda a preference thing. It helps in a few ways. If you're using a ziploc instead of a vacuum sealed bag, you can keep the zipped end out of the water that way, which reduces the risk of leaks significantly. Clipping the bag or bracing it in some way (the SVS includes a rack that you can slot things in, as I recall) also helps make sure it doesn't get inside the open slits in the circulator housing, where it could easily get sliced open by the impeller blade.
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Nov 29, 2015 15:36
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AnonSpore posted:I impulse nabbed an Anova precision cooker on sale and it's getting here soon, but the past few pages of this thread have been kinda worrying. Are the power/moisture problems a serious concern or are they unlikely to come up in the case of casual use? Power and losing moisture are not problems except if you're doing a large (4-5 gallon) or long term (2-3 days) cook Clips are to A) ensure that ziplock bags don't open up by accident and B) avoid any potential damage to the meat from constant turbulence and being knocked around for days.
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Nov 29, 2015 16:12
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AnonSpore posted:I impulse nabbed an Anova precision cooker on sale and it's getting here soon, but the past few pages of this thread have been kinda worrying. Are the power/moisture problems a serious concern or are they unlikely to come up in the case of casual use? As a casual user I have had no moisture issues. That said I did cover my pot with Clingfilm and now use a cooler with a hole cut to size so my unit only ever was exposed to minimal steam during cooking.
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Nov 29, 2015 17:16
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I have a big (18qt?) cambro that I like, but I think I'm going to try to find something to put in it so I don't have to heat up as much water for smaller cooks. A brick would work I think: it would leach some heat out of the water, but I think still be a net win in terms of getting the water to temp initially. I guess ideally I want something heavy and hollow so it doesn't absorb much heat but still displaces a fair bit. Anyone do anything like this? The geometry of the circulator prevents me from just filling it less.
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Nov 29, 2015 17:24
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I always just use one of my stock pots. I know it's hardly ideal, but it does the job nicely.
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Nov 29, 2015 17:28
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Yeah, I don't have a stock pot that'll work other than one that's about the same size (but without a cutaway lid like the cambro).
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Nov 29, 2015 17:33
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Buy a smaller cambro
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Nov 29, 2015 17:37
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Subjunctive posted:I have a big (18qt?) cambro that I like, but I think I'm going to try to find something to put in it so I don't have to heat up as much water for smaller cooks. Just cover the top of the cambro with ping pong balls to keep down on evaporation. I never had a problem with the 4.75 gallon cambro for 72+ hour cook time. Usually I'll add some saran wrap or foil for really long cooks though. Steve Yun posted:Buy a smaller cambro Or this.
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Nov 29, 2015 17:39
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Yeah, I've thought about it, but I don't really have space to store two. Hmm.
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Nov 29, 2015 17:40
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Subjunctive posted:Yeah, I've thought about it, but I don't really have space to store two. Hmm. Buy a smaller cambro that fits inside the larger cambro
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Nov 29, 2015 18:05
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Anecdotally, the only problem I've ever had with my Anova is when I tried to do a three-day cook of some pork ribs, and forgot to put more water in on day two. It just shut itself off overnight when the water level dropped too low, and I had to throw the ribs out. Still started back up afterwards, and works fine to this day.
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Nov 30, 2015 23:59
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I am very much enjoying the sous vide thing, but the other day I tossed some chicken thighs I'd done into the fridge without giving it the ice bath treatment first. Afterwards I read up on why you have to do that. Are these bags festering nests of botulism now or is it safe to eat them?
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Dec 7, 2015 09:52
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Probably okay, but sniff test to make sure
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Dec 7, 2015 11:21
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Botulism doesn't smell. Still, they're probably okay.
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Dec 7, 2015 16:53
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If the bag is swollen, toss it, if not, you're fine.
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Dec 8, 2015 06:21
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Saw this on Amazon: FoodSaver FM2000 Vacuum Sealing System for $60 That a good deal? VVV Thank you, ordered. Boosh! fucked around with this message at 21:09 on Dec 11, 2015 |
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Dec 11, 2015 20:03
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Boosh! posted:Saw this on Amazon: FoodSaver FM2000 Vacuum Sealing System for $60 Yep, pretty good. I got mine for $80 on Amazon a few months ago.
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Dec 11, 2015 20:49
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I did a practice turchetta last night before doing it for xmas dinner. Turned out delicious but really ugly. Anyone have tips on getting the skin off in one piece? I had holes all over it and it was really oddly shaped instead of a nice 'square'. After it was all wrapped up the breast meat was mostly covered though. Also it was really hard to roll consistently/uniformly I feel like I'm missing something. It almost seemed like it was too much breast meat for the amount of skin that I had. I used a a bone-in breast (no legs/wings). Before/After  
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Dec 12, 2015 21:29
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I roll my breast meat up in a cylinder first, THEN roll it with the skin. I find that if I roll them together it falls apart more. As a matter of geometry it also maximizes the coverage you get by the skin since none of the skin is being wasted by being tucked in Also I can't tell for sure but it looks like it could've used a couple more loops with the twine on the left to hold the shape together. Steve Yun fucked around with this message at 22:12 on Dec 12, 2015 |
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Dec 12, 2015 22:09
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That makes sense. The part on the left had too much meat/not enough skin, I ended up just cutting it off and putting it right in the fridge before serving. There wasn't really anything to tie.
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Dec 12, 2015 22:13
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I turchetta'd for thanksgiving. If I were to do it again I'd change a few things
I think perhaps doing this with a fresh from butcher turkey breast or just a whole bird may result in better skin integrity. My supermarket frozen breast was pretty torn up as well. toplitzin fucked around with this message at 17:38 on Dec 13, 2015 |
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Dec 13, 2015 17:35
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My Kroger breasts were pretty torn up but the zacky farms ones were fine
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Dec 13, 2015 19:36
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Does anyone have a good link to a step by step process of sous viddling a whole Maine lobster? Or even just tails? Do I get all the meat out of the shell, toss them in a bag with some butter and let it rip? Or should I just buy a few lobster tails? Either way, temp? Time? Thomas Keller recommends 119F, Kenji says 135F and neither one specifies if you cook them in the shells or not or if you should parboil and shock first or not. Everyone else has their own method that makes zero sense (170F for 30 minutes lmfao). I also want to put some melted butter on these babies but have learned that oil + meat + sous vide is bad. I could brush them before serving but that never tastes as good as cooking them in butter. DARPA Dad fucked around with this message at 04:31 on Dec 15, 2015 |
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Dec 15, 2015 04:29
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How long do the Kenji and Keller recipes say to go
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Dec 15, 2015 04:34
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Regarding the Anova and condensation issues, how do those normally manifest? My girlfriend was thrilled about how I love my Precision, so she got the One while it was on sale. But she just tried making some beef short ribs and the One keeps spitting out "System error" within 15-45 minutes every time. She tried a bunch of different things and it sounds like the main common factor is that it errors out as soon as steam starts coming up through her cambro's lid. Compared to that, I was able to do a 24 hour cook on my Precision using nothing but cling film around the circulator.
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Dec 15, 2015 04:38
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Tell her to exchange it, that sounds drastic
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Dec 15, 2015 04:39
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I haven't tried it but this guy has some opinions. If you really want to go nuts, don't forget this whole thing started with butter as the liquid medium . . .
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Dec 15, 2015 04:41
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i like nice words
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Steve Yun posted:How long do the Kenji and Keller recipes say to go Sorry, Keller actually says 139F for 15 minutes and then this guy (http://stefangourmet.com/2014/04/16/thomas-keller-got-it-wrong/) says no that's wrong do them at 115F for 15 minutes. Kenji says to do his temp for 20 minutes or so. Anne Whateley posted:I haven't tried it but this guy has some opinions. Not sure what you're implying with your second sentence. Normally I butter poach my tails but have never gotten the real hang of it. For whole lobsters, I parboil, shock, extract meat, roast in oven. DARPA Dad fucked around with this message at 04:47 on Dec 15, 2015 |
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Dec 15, 2015 04:43
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I don't know the answer but I know how you can find the correct answer! Take one tail and cut it into two and cook them each both ways and test to see what you like better I'm guessing, but they are probably assuming you're not including shells, since crustacean shells will probably poke holes in sous vide bags and you'll have to double bag them. Edit: yeah every picture of sous vide lobster tails on Google is shell off. But here's another thing to try, maybe hit the shell with a blowtorch to get some superficial browning, then double bag that, cook for however long you're going to try and see how it tastes! I dunno if lobster shell adds flavor the way shrimp shells do, anyone know the answer to this? Edit 2: regarding temps, it's also possible that there's no "right" answer, it might be like salmon or beef short ribs where you can cook it to several different temps for different effects, and each one might be pleasing in a different way... Steve Yun fucked around with this message at 04:59 on Dec 15, 2015 |
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Dec 15, 2015 04:49
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DARPA Dad posted:Not sure what you're implying with your second sentence. Normally I butter poach my tails but have never gotten the real hang of it. For whole lobsters, I parboil, shock, extract meat, roast in oven.
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Dec 15, 2015 05:12
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Anne Whateley posted:I'm not sure if you mean traditional butter poaching? I mean traditional butter poaching in a pan is what I usually do. I did mean that. Would it be bad to put some butter in a bag along with the tails? Never heard of that one! Sounds like it would take a shitload of butter.
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Dec 15, 2015 05:24
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I thought butter was fine in the bags as long as you're not going for hours, like more than 3-4 or something?
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Dec 15, 2015 05:26
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For the lobster tail work your fingers between the meat and shell after using scissors to cut the bottom. The meat comes out in one piece. You can cook the meat in the bag in butter and then put it back in the shell for presentation.
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Dec 15, 2015 05:59
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Definitely use butter in the bag. Time and temp for lobster is very much about preferred texture. All of the times are going to be relatively short. It's been a year plus since I messed with lobster, but I thought the Stefan guy was way too low at 115 and think I ended up going more like 130 for 15-20, for a relatively traditional texture.
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Dec 15, 2015 06:05
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Butter in the bag is generally accepted, but if you don't like it, don't do it!
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Dec 15, 2015 06:18
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To get the shell off the tail, pour boiling water over it to cover and let it stand 3 mins. Then cut up the underside and peel it out. Pat of butter and some salt (optional garlic powder) in the bag, whoever's time&temp you like. Reserve shells for stock, obviously.
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Dec 15, 2015 06:21
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Thanks guys! That answers how to do tails. I'm assuming whole lobster isn't feasible? Or can I just toss the claw, leg and tail meat all in a bag like I would just the tails? Anything I'd have to do differently?
DARPA Dad fucked around with this message at 06:37 on Dec 15, 2015 |
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Dec 15, 2015 06:34
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Finally got around to email Anova about the my Anova One that won't heat water anymore. After 2-3 email exchanges they emailed me a fedex return label and said that when they can track the fedex label they'll send off a new one. Pretty great support. Now I have two of them. So I guess I need another cambro  DARPA Dad posted:Thanks guys! That answers how to do tails. I'm assuming whole lobster isn't feasible? Or can I just toss the claw, leg and tail meat all in a bag? You probably can. I'd use separate bags though, or at least make sure it's not touching in the bag. Also I don't know how to get raw lobster meat of of the claws. I think they could almost be bagged in butter.
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Dec 15, 2015 06:38
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