|
Cultural Imperial posted:In the last couple days I've sv'd steak and cod, previously frozen. Bleeeech gross I constantly SV frozen steak. What was wrong?
|
#
?
Feb 11, 2016 06:10
|
|
|
|
| # ? Apr 28, 2024 08:54 |
|
|
The texture of the meat was very coarse. Same with the cod.
|
|
#
?
Feb 11, 2016 06:12
|
|
|
Cultural Imperial posted:The texture of the meat was very coarse. Same with the cod. How was it frozen? In the store wrapper or vacuum sealed?
|
|
#
?
Feb 11, 2016 06:27
|
|
|
Chemmy posted:I constantly SV frozen steak. What was wrong? Do you salt the steak before you vacuum it, or after it comes out of the puddle pre-sear?
|
|
#
?
Feb 11, 2016 16:18
|
|
|
I just vac bag steaks with nothing in there besides the steak and freeze. I generally throw them in the fridge to cool down before tossing in the freezer. From there I throw them in the water bath and wait a couple hours. The texture is perfect.
|
|
#
?
Feb 11, 2016 17:29
|
|
|
The Anova is today's gold box deal on Amazon. $139 is a pretty decent price.
|
|
#
?
Feb 11, 2016 17:32
|
|
|
ARGH i want it but the wife will probably be mad!
|
|
#
?
Feb 11, 2016 17:46
|
|
|
TheReverend posted:ARGH i want it but the wife will probably be mad! Make her a steak with the vizzler, she'll stop being mad
|
|
#
?
Feb 11, 2016 17:49
|
|
|
Alright help me justify this. One "problem" we run into is that I do the bulk of the cooking. I got to boxing classes that get done around 8pm and then start cooking. She gets hungry/hangry sometimes because it's near 9 by the time I'm done sometimes and she plans to be in bed soon to wake up early for class. With SV, I can start it around 5 or so and it'll be done when I get home right? Low risk of overcooking?
|
|
#
?
Feb 11, 2016 18:04
|
|
|
Yes but you'd be better off leaving it preheated and have her drop it in the water 1-2h before you want to cook it.
|
|
#
?
Feb 11, 2016 18:09
|
|
|
I don't have a vacuum sealer. That's probably most of the problem.
|
|
#
?
Feb 11, 2016 18:11
|
|
|
TheReverend posted:Alright help me justify this. I mean sous vide is literally "drop thing into water once metal thing beeps" so you can package all the foods and freeze them, have her turn on the bath (leave a list of recommended temperatures for each item if she's not a big cooking person) around like 6 and drop foods in. If it's not fish it'll be fine sitting in there an extra hour or two, so you get home whenever, take the foods out and finish them. In terms of time from you walking in the door to food on plate it will actually be faster.
|
|
#
?
Feb 11, 2016 18:12
|
|
|
Cultural Imperial posted:I don't have a vacuum sealer. That's probably most of the problem. I SV frozen vacuum sealed meat constantly so that's probably it.
|
|
#
?
Feb 11, 2016 18:52
|
|
|
TheReverend posted:Alright help me justify this. Yep. Even better, you can drop it in, pull it out, put it in the fridge up to weeks later and just have her pull it out and you sear it when you get back. I know I'm a bit of a broken record on this topic, but vac sealer+sous vide means I can do 90% of my cooking whenever I want, and take advantage of meat sales whenever I want. This morning I pulled a 36hour chuck roast out of the puddle and threw it in the fridge. Some time between middle of next week and the end of the month, I'll text her to pull it out of the fridge and leave it on the counter as soon as she gets home. I get home about 2-3 hours after her, and we'll be eating maybe fifteen minutes after I get home.
|
|
#
?
Feb 11, 2016 19:23
|
|
|
Bagged one! What are some good hard to gently caress up SV recipes that will halt any doubt in my wife? Steak? What else? Chicken breast? I have a leg of Lamb I'd like to try one day.
|
|
#
?
Feb 11, 2016 22:15
|
|
|
Carrots, eggs.
|
|
#
?
Feb 11, 2016 22:21
|
|
|
TheReverend posted:Bagged one! What are some good hard to gently caress up SV recipes that will halt any doubt in my wife? Steak? What else? Chicken breast? Pork loin; eggs (perfect poached, elegant scramble, bulletproof custards); cheap rear end cuts of beef; and salmon are my most impressive results. The tender luscious meats are great, but the one thing I can do with it that astonishes every time is eggs (including custards -- https://www.chefsteps.com/activities/creme-brulee is a loving magic trick).
|
|
#
?
Feb 11, 2016 22:46
|
|
|
Ha-ha, she loves creme brulé. Now I have to get a blowtorch.
|
|
#
?
Feb 11, 2016 23:06
|
|
|
Any suggestions on temperature for a 48 hour prime rib? Planning on eating it Saturday night.
|
|
#
?
Feb 12, 2016 00:31
|
|
|
TheReverend posted:Bagged one! What are some good hard to gently caress up SV recipes that will halt any doubt in my wife? Steak? What else? Chicken breast? Salmon.
|
|
#
?
Feb 12, 2016 00:39
|
|
|
MMMM, YUMMY! Some chicken breast from which I made some actually really good chicken salad I've been eating all week for lunch.
|
|
#
?
Feb 12, 2016 02:21
|
|
|
The seam is the tastiest part of the chicken breast.
|
|
#
?
Feb 12, 2016 03:41
|
|
|
How did you finished that breast off?
|
|
#
?
Feb 12, 2016 05:10
|
|
|
Cultural Imperial posted:How did you finished that breast off? Small diced, mixed into chicken salad. Didn't matter if it was ugly since it was going to be mayo'd and sandwiched. To be honest, I don't know how I would finish BSCB. I imagine with grill marks it would still look comically bad.
|
|
#
?
Feb 12, 2016 12:38
|
|
|
Number 1 Sexy Dad posted:To be honest, I don't know how I would finish BSCB. I imagine with grill marks it would still look comically bad. Torching helps. So does trimming the seam. Then cut into medallions before saucing.
|
|
#
?
Feb 12, 2016 12:57
|
|
|
Subjunctive posted:Torching helps. So does trimming the seam. Then cut into medallions before saucing. It would be pretty funny to serve it straight-from-the-bag to guests.
|
|
#
?
Feb 12, 2016 13:06
|
|
|
Number 1 Sexy Dad posted:It would be pretty funny to serve it straight-from-the-bag to guests. In the bag, little scissors at each place setting.
|
|
#
?
Feb 12, 2016 13:18
|
|
|
Time/temp recs on scallops? Or should I just cook them in a pan because they're small enough to cook through as I sear them to develop a crust?
|
|
#
?
Feb 12, 2016 15:36
|
|
|
I've never found scallops hard to cook in a pan but eagerly awaiting your results.
|
|
#
?
Feb 12, 2016 15:41
|
|
|
Scallops are sear-flip-sear-done.
|
|
#
?
Feb 12, 2016 15:55
|
|
|
Kenji (I think) tested it, and SV didn't help. Just sear, deglaze, enjoy.
|
|
#
?
Feb 12, 2016 16:26
|
|
|
Just be sure you have dry scallops. I hated searing scallops (more like boiling gross scallop liquid) until I learned there's a difference between dry and wet scallops.
|
|
#
?
Feb 12, 2016 17:05
|
|
|
Potato Salad posted:Scallops are sear-flip-sear-done. this and buying the freshest untreated scallops and you can't really gently caress them up
|
|
#
?
Feb 12, 2016 22:29
|
|
|
large hands posted:this and buying the freshest untreated scallops and you can't really gently caress them up Arguably, sous vide is loving them up because it would definitely be no longer possible to sear them properly without overcooking.
|
|
#
?
Feb 13, 2016 03:32
|
|
|
It's kinda hard to find dry scallops (ones that don't have sodium tripolyphosphate) at groceries, but I did find some at Costco
|
|
#
?
Feb 13, 2016 16:01
|
|
|
When i sous vide whole eggs I take it the white that I lose is what would probably be lost into a pan of water anyway?
|
|
#
?
Feb 13, 2016 17:13
|
|
|
Jose posted:When i sous vide whole eggs I take it the white that I lose is what would probably be lost into a pan of water anyway? Yes. That's the 'loose white.' By the way, fresher eggs have more tight white and less loose white, which makes egg-age a a somewhat important factor when poaching.
|
|
#
?
Feb 13, 2016 20:07
|
|
|
Barring experimentation with vegetables, I think I've decided that sous vide cooking for me shall be a technique reserved only for steak. Everything else I've tried with it has come out, at best, inducing a sort of uncanny-valley-style discomfort in its unpleasantly consistent... uh, consistency. I'm thinking salmon filets with seams and treadmarks. And at worst, it can produce things mysteriously and robotically weird and awful, I.E. burgers with the texture of a chef boyardee meatball beneath the thinnest veneer of a sear. The steaks, though. Goddamn. No other cooking method comes close, in my opinion. Cooking things sous vide is bad, lazy, and soulless, except in the one application where it transcends any possible expectation and produces steaks so good they're individually unforgettable. e: also, eggs were a bigger pain in the rear end sous-vide-in-shell than any other possible way of cooking them. It was definitely interesting and fun to try though.
|
|
#
?
Feb 18, 2016 03:57
|
|
|
Eggs in shell are super easy. Bundle them in a bit of cheesecloth and clip it to the side of your container. Done. The best thing other than steak, though, is chicken breast. It's SO EASY to make a perfect, juicy chicken breast this way.
|
|
#
?
Feb 18, 2016 04:09
|
|
|
|
| # ? Apr 28, 2024 08:54 |
|
|
G-Prime posted:Eggs in shell are super easy. Bundle them in a bit of cheesecloth and clip it to the side of your container. Done. The best thing other than steak, though, is chicken breast. It's SO EASY to make a perfect, juicy chicken breast this way. I was thinking poaching in-shell was a huge PITA relative to the results. I have no problem poaching normally, though. And yeah chicken breast is alright but I kind of miss the character of the unevenly, imperfectly cooked breast. A lot of stuff I've made sous vide has turned out perfect but tastes 'institutional' like something you'd get at a high-end hospital or something. I find that it's difficult to impart character into anything, even with a broiler or a torch or a smoking-hot steel pan. Just my toot scents. I'll keep experimenting, because it's fun, but I have come to think of this method as a novelty for the most part.
|
|
#
?
Feb 18, 2016 04:16
|
|