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Here's the description of the FL technique for shelling a raw (lightly poached) lobster: http://www.foodandwine.com/articles/french-laundry-techniques-for-cooking-lobster I think you could put them all in the same bag after.
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Dec 15, 2015 06:46
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Use cuticle scissors, snip the claws open.
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Dec 15, 2015 07:07
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Jan posted: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. I have an Anova One. I've done 72 hour cooks in a pot with no lid and in a cooler with a hole cut in the lid. I've done 7 hour short ribs at 88* C, where the bag starts to puff up from steam. I have never had a problem with steam affecting my circulator, I think you have a defective unit.
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Dec 15, 2015 07:36
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Whiskey Sours posted:I have an Anova One. I've done 72 hour cooks in a pot with no lid and in a cooler with a hole cut in the lid. I've done 7 hour short ribs at 88* C, where the bag starts to puff up from steam. I have never had a problem with steam affecting my circulator, I think you have a defective unit. Yeah, I haven't had trouble with my Precision either, even with a 48 hour cook with the top sealed off in clingfoil. This whole thing just has been a lovely experience for her, from being dinged by shipping plus customs only to find out it's a bad unit. I hope Anova's service is as good as I've been hearing.
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Dec 15, 2015 18:33
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Jan posted:This whole thing just has been a lovely experience for her, from being dinged by shipping plus customs only to find out it's a bad unit. I hope Anova's service is as good as I've been hearing. From my experience it was. I emailed them on Saturday about my One not heating anymore, 2-3 back and forth emails and I had a fedex return label to print and slap on the box last night.
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Dec 15, 2015 22:24
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Just based on their customer service (which I haven't had to deal with but I've read a lot about) I'm more inclined to buy my next sous vide from Anova.
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Dec 15, 2015 23:17
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Sansaire was very good to me as well. They cross shipped a new unit when my Kickstarter unit failed over a year after I got it.
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Dec 15, 2015 23:49
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I think it is a design flaw in the current stick machines. If it is going to sit above steaming water the top part should have some sort of water resistance to protect against it.
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Dec 16, 2015 06:29
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dalstrs posted:I think it is a design flaw in the current stick machines. If it is going to sit above steaming water the top part should have some sort of water resistance to protect against it. It's the delicate balance between keeping the electronics cool and keeping condensation out without using ugly/expensive heatsinks.
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Dec 16, 2015 13:58
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deimos posted:It's the delicate balance between keeping the electronics cool and keeping condensation out without using ugly/expensive heatsinks. Or they could hang the delicate parts to the side and not directly over the wet heat.
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Dec 16, 2015 16:26
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deimos posted:It's the delicate balance between keeping the electronics cool and keeping condensation out without using ugly/expensive heatsinks. Pretty sure they have a coating that can cover circuit boards and give water protection. We do it all the time with automotive parts.
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Dec 16, 2015 18:43
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dalstrs posted:Pretty sure they have a coating that can cover circuit boards and give water protection. We do it all the time with automotive parts. Then they don't cool properly and they burn up.
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Dec 16, 2015 21:56
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I'm about to cook some short ribs for 72 hours. Now the ribs come in a vacuum sealed package and I would like to just throw that in my puddle, especially since I'd be using ziplocks otherwise. Any reasons I shouldn't? Here is a picture of what the package looks like. http://imgur.com/6HE7OIA
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Dec 16, 2015 22:10
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never happy posted:I'm about to cook some short ribs for 72 hours. Now the ribs come in a vacuum sealed package and I would like to just throw that in my puddle, especially since I'd be using ziplocks otherwise. I think the only concern is whether that material is designed to be heated for long periods of time or if it will give your meat cancer.
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Dec 16, 2015 22:27
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EvilBeard posted:Then they don't cool properly and they burn up. How come this doesn't happen in auto parts?
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Dec 16, 2015 22:50
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dalstrs posted:How come this doesn't happen in auto parts? Auto parts that get wet tend not to be fine electronic PCBs. The conformal coating used on PCBs for an immersion cooker would act like an insulator unless you put an additional external heatsink on the chip, which wouldn't get any airflow since it's inside the unit. One strategy that kitchen appliances use for their heat exchange is to mount the heat source on the inside of the metal housing, and then seal that compartment from moisture/air... That wouldn't work so great for a heating device that sits over a pot of hot water. I'm sure cost played a big factor in their design choices though. Personally I have two Anovas that I use ~1-2 times per week and they're both running strong. I'm still wondering what happened to the goon-related Mellow that was supposed to come out mid-this-year
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Dec 16, 2015 23:26
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The mellow comes out mid-2016, not mid-2015
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Dec 16, 2015 23:30
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never happy posted:I'm about to cook some short ribs for 72 hours. Now the ribs come in a vacuum sealed package and I would like to just throw that in my puddle, especially since I'd be using ziplocks otherwise. I managed to get a hold of someone who manages the processing, and he said not to do it. His concern was that when it heats up it might rip. So I ended up with the zippys
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Dec 17, 2015 00:07
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Captain Bravo posted:The mellow comes out mid-2016, not mid-2015 Yeah, I'm thinking that new release date is a slip from the original plans but I could be wrong. Then again pretty much every kickstarter ever has been late. http://www.cnet.com/products/fnv-labs-mellow/ quote:This will be an expensive small appliance when it first hits retail. FNV Labs says Mellow will sell for $500 when it goes to larger distribution. It hasn't worked out the timing, nor the retailers for its wide availability yet, although a discounted $400 version is available for pre-order today by way of a limited production run set to ship in 2015 (a clever promotion that gives you a $20 discount for every referral that also places an order could see a few people get a unit for free).
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Dec 17, 2015 00:09
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I got my first pack of meatglue today and it's like a solid block in the bag instead of a powder like I thought it would be. I haven't actually opened it yet because I won't be using it until next week but is that normal or did something go terribly wrong? How long does it stay good after opening?
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Dec 17, 2015 01:37
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Not normal, but who knows, maybe it's still good. Stick it in the freezer before you open it. Crumple it up to break up the brick. Open the bag. Test to see if it's good or not using the Dave Arnold method: rub a bunch on some raw chicken. If it smells like wet dog, it's good!  Take the rest of the bag, squeeze out all the air, close it up (assuming it has a zip lock) and stick it in the freezer. Should be good for up to one year, two years if unopened. If you have a FoodSaver and a mason jar adapter, maybe use that instead and vacuum it in a mason jar. Imagine that your meat glue's life is measured in minutes spent out of the freezer, so don't keep it out any longer than necessary. When you use it on meat, be a little generous, powder your meat as if it's a cake and you're dusting cocoa powder on it (don't go nuts tho). Hold it together with saran wrap for 4 hours, voila: you have pigbeefducken. Also, glue some cheese to a cooked egg and make it curse its existence. More info: http://www.cookingissues.com/transglutaminase-aka-meat-glue/ Steve Yun fucked around with this message at 01:56 on Dec 17, 2015 |
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Dec 17, 2015 01:41
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So it was a bag in a bag, both vacuum sealed, which is why it seemed like a hard block. My other question...Meat Glue does it's magic in the fridge right? Not when it's cooking. I'm using it to try and improve my turchetta.
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Dec 17, 2015 02:09
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From the article: "Try to get all gluing and forming done within 20-30 minutes and then allow the product to remain undisturbed in the refrigerator for 4 hours or more"
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Dec 17, 2015 03:04
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Has anybody tried "smoked" beef brisket sous vide? I've been dying to get a smoker, but I figured I'd try some brisket using my Anova. It's a shame Brisket is so expensive.
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Dec 17, 2015 05:27
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Brisket should be relatively cheap (almost the cheapest cut), not expensive.... But maybe it's different where you live, I guess. It's been a while since I've done a brisket, but from what I remember, I liked it cooked at 166 degrees. I tried one at 133 and it basically came out like prime rib, nothing like brisket. Tried 150 and that wasn't satisfactory either.
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Dec 17, 2015 05:51
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I haven't tried  barbecue in sous vide yet, but it sounds like you get a good tasting product, but that it's different from actual barbecue. Real BBQ loses moisture and cooks meat differently.
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Dec 17, 2015 05:53
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Just smoke brisket normally. The best brisket that I've found for sous vide is corned beef brisket that's like 99c a pound the week after St Patrick's Day. So god drat good with a 72 or so hour cook. Corned beef is still the best thing that I've made sous vide. Here's a few thousand words on it: http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
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Dec 17, 2015 05:59
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If you want a cheap smoker, get a Webber kettle grill and a Smokenator
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Dec 17, 2015 06:20
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Choadmaster posted:Brisket should be relatively cheap (almost the cheapest cut), not expensive.... But maybe it's different where you live, I guess. I ended up trying a "sweet and sour" brisket, sous vide for 48 hours at 154 per Chef Steps. I'll let you guys know how it turns out.
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Dec 17, 2015 17:30
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Bag of Sun Chips posted:I ended up trying a "sweet and sour" brisket, sous vide for 48 hours at 154 per Chef Steps. I'll let you guys know how it turns out. I can't find their sweet and sour recipe, but I did find a standard "smoked" style one (looks pretty good, I want to try it now). It suggests 154 also, but then there's 3-4 hours in an oven; I'm guessing this gets the internal temp high enough to get the usual brisket texture.
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Dec 17, 2015 18:04
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Choadmaster posted:Brisket should be relatively cheap (almost the cheapest cut), not expensive.... But maybe it's different where you live, I guess. when Arby's came out with brisket sandwiches, they actually drove the market up on brisket. It's more expensive than it used to be.
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Dec 21, 2015 02:26
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Brisket used to be $1-$1.50/lb. Then this whole BBQ is awesome thing happened about 3 years ago, now Brisket is $2.98+/lb.
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Dec 21, 2015 03:25
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$5-6/lb and up in the northwest. Sucks.
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Dec 21, 2015 04:10
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$5-6/lb in the southeast too. And that's restaurant depot pricing. Go to an ordinary grocery store (butchers are dead here) and it's closer to $7/lb. E: it's really weird seeing $6.99/lb brisket, tri tip and flank right next to $9.99/LB rib roast or NY strip steaks. Sextro fucked around with this message at 10:47 on Dec 21, 2015 |
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Dec 21, 2015 10:40
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All beef is through the roof. In 2009 I had a lovely job, so if I had any red meat, it was the cheapest cut -- chuck steak at $0.99/lb. Inflation should make it $1.11 now . . . just kidding, it's about $5 near me now. http://io9.gizmodo.com/why-is-beef-so-expensive-this-year-1720868551 Anne Whateley fucked around with this message at 13:34 on Dec 21, 2015 |
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Dec 21, 2015 13:31
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i like nice words
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Ranchers have found it more profitable to raise heritage breeds of pork, like Duroc or Berkshire. Quicker turnaround than cattle too.
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Dec 21, 2015 17:22
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Anyone have advise on time/temp for sirloin roast? My mom wants me to do a turkey roulade from a leftover bird from thanksgiving, so since that's taking up oven space I'm going to SV a second protein. It looks like most people seem to be recommending ~12-24h at 130-140. Sweet spot seems to be around 133 for 12-14h. Texturally, what does this end up being? Something approaching steak texture, or is it more like a magically medium-rare pot roast? For all the SV I do, it's always boring quick cooks for convenience. I've never really experimented with long duration on slightly tougher cuts. Hypnolobster fucked around with this message at 19:38 on Dec 24, 2015 |
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Dec 24, 2015 19:36
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I'm doing pork ribs via this recipe http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html . 165/12 hours seems too hot and/or too long to me, but Kenji hasn't steered me wrong yet. Anyone mind weighing in?
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Dec 24, 2015 21:15
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Squinty posted:I'm doing pork ribs via this recipe http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html . 165/12 hours seems too hot and/or too long to me, but Kenji hasn't steered me wrong yet. Anyone mind weighing in? I do 150/24 and they always come out great.
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Dec 24, 2015 21:22
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Squinty posted:I'm doing pork ribs via this recipe http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html . 165/12 hours seems too hot and/or too long to me, but Kenji hasn't steered me wrong yet. Anyone mind weighing in? The recipe you just quoted said 145 for 36 hours or 165 for 12. Pick one.
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Dec 24, 2015 22:04
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