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Number 1 Sexy Dad posted: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. I don't know if "My perfectly cooked food is cooked too perfectly" is a valid complaint
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Feb 18, 2016 04:21
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AnonSpore posted:I don't know if "My perfectly cooked food is cooked too perfectly" is a valid complaint The most strikingly dreadful "too perfect" thing I had was salmon. It wasn't until I was eating that, that I realized I enjoy the variation in texture that comes with baking or frying it. The textural contrast is nice, and when it's not there, I miss it. I feel like it's a waste to cook a nice fresh filet sous vide when you can get the same effect in any cheap can of salmon. So maybe instead of "too perfect" I should have said "lack of contrast." But I understand your disagreement. I just feel like a lot of dishes come out more interesting, mostly due to textural variance, when traditionally cooked.
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Feb 18, 2016 04:37
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Number 1 Sexy Dad posted: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. Huh, I have the opposite experience unless we're talking ultra-thick tenderloin, in which case hell yes. Fish, chicken, lean meats, long slow cooked meats, all excellent sous vide. My steaks though are just kind of sad compared to a beautifully grilled version, and yes I am talking medium rare to medium on the finish. Fat just doesn't render out properly sous vide before things start getting mushy, so unless you're making pulled pork, I haven't found room for fatty meats cooked for minimum or near-minimum food safety times.
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Feb 18, 2016 04:57
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If you just don't like food cooked consistently that's weird but whatever. But when you complain about the sealer mangling poo poo, that's totally something that doesn't need to happen. You can get pretty much any consistency out of a sous vide burger, for example, by just controlling how much the sealer tries to evacuate the bag. Some high-end sealers have a manual seal button, but on my cheapass US$20 Rival I can accomplish the same thing just by pressing down slightly on the lid, which is enough to get it to stop sucking and start sealing. This works well enough that very wet/liquid things---like a custard---won't wick up through the seal, will prevent something like ground beef from being compacted, and will eliminate wrinkles or whatever being imprinted onto the meat.
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Feb 18, 2016 05:05
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SubG posted:If you just don't like food cooked consistently that's weird but whatever. But when you complain about the sealer mangling poo poo, that's totally something that doesn't need to happen. You can get pretty much any consistency out of a sous vide burger, for example, by just controlling how much the sealer tries to evacuate the bag. Some high-end sealers have a manual seal button, but on my cheapass US$20 Rival I can accomplish the same thing just by pressing down slightly on the lid, which is enough to get it to stop sucking and start sealing. This works well enough that very wet/liquid things---like a custard---won't wick up through the seal, will prevent something like ground beef from being compacted, and will eliminate wrinkles or whatever being imprinted onto the meat. Or use a ziplock. I would never vac seal a burger or fish. Way too delicate.
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Feb 18, 2016 06:01
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Yeah after several years of sous vide and after listening to Dave Arnold's arguments along these lines, I think I'm going to use zip locks more often now. Fish are delicate and get mangled even by the weak Vacuum Foodsavers can apply Foodsaver bags leave unappetizing crisscross marks everywhere on meats. Vacuum will suck red poo poo out of bone marrow in chicken. Even when they're cooked correctly you have that blotch of unappetizing bloody mess on the insides. More ziplocks for short term cooks. Steve Yun fucked around with this message at 08:07 on Feb 18, 2016 |
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Feb 18, 2016 08:05
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Steve Yun posted:More ziplocks for short term cooks. This. Literally everything that I make that's going less than 24 hours gets the ziplock treatment. I've had problems with longer cook times causing ziplocks to fail, but under 24 it's usually perfect. Considering that the bulk of the stuff I make is single-portion, and for me to eat the same day, it's perfect.
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Feb 18, 2016 13:43
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When I vacuum seal stuff that I don't want to get squeezed to poo poo (for instance I vacuum sealed leftover pumpkin pie from Thanksgiving to freeze), I just hit the seal button on my foodsaver before it completely sucks out all of the air and starts to deform what's in the bag. It's really not that hard.
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Feb 18, 2016 14:34
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Number 1 Sexy Dad posted:The most strikingly dreadful "too perfect" thing I had was salmon. It wasn't until I was eating that, that I realized I enjoy the variation in texture that comes with baking or frying it. The textural contrast is nice, and when it's not there, I miss it. I feel like it's a waste to cook a nice fresh filet sous vide when you can get the same effect in any cheap can of salmon. Um. If I can get this in a can, please tell me where: https://www.chefsteps.com/activities/salmon-mi-cuit
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Feb 18, 2016 17:37
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Phanatic posted:Um. Hmm. You just gave me the idea for my next sous vide salmon. Punch out a round from the filet using a mason jar, repeat if needed to fill mason jar, possibly with seasoning in between chunks, evacuate jar, sous vide at 104F. Like a little terrine!
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Feb 18, 2016 23:40
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Test Pattern posted:Hmm. You just gave me the idea for my next sous vide salmon. Punch out a round from the filet using a mason jar, repeat if needed to fill mason jar, possibly with seasoning in between chunks, evacuate jar, sous vide at 104F. Like a little terrine! Punching a round out of a salmon filet using a mason jar is going to be a disaster.
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Feb 19, 2016 06:29
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Agreed, you need the right tool for the job. 
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Feb 21, 2016 15:32
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Subjunctive posted:Punching a round out of a salmon filet using a mason jar is going to be a disaster. Getting it out afterward is likely to be even more horrifying.
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Feb 21, 2016 22:38
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G-Prime posted:Getting it out afterward is likely to be even more horrifying. Eat it out of the jar with a spoon 
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Feb 21, 2016 23:43
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Took advantage of some buy one get one sales at my grocer to stock up on BSCB and some top round (1.5 and 1.2lb pieces). I prefer medium rare and my wife likes it a bit towards medium. Looking around, I see recommended cooking times anywhere between 12 hours and three days. Any particular experience or recommendations on time and temp? I have both of the rounds vacuum sealed; the larger is in the freezer and the smaller is in the fridge for now so defrosting times won't be applicable on the one I plan to cook first. I also sealed them without any particular seasonings or additions to the bag so I can certainly open it back up and make adjustments as well before puddling the beef.
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Feb 22, 2016 01:28
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For a second there, I thought you were asking if you should cook Boneless Skinless Chicken Breast for three days, and I kind of went  for a bit.
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Feb 22, 2016 07:43
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Captain Bravo posted:For a second there, I thought you were asking if you should cook Boneless Skinless Chicken Breast for three days, and I kind of went There are better ways to make chicken soup! Doing more reading I have also seen top round listed at just a few hours (steak, not roast). I may just try 12 hours as a first attempt to split the difference and let me throw it in before work. Worst case I could slice it up for sandwiches.
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Feb 22, 2016 13:16
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the yeti posted:Eat it out of the jar with a spoon That was the plan actually. And yeah, the punch will probably be with an appropriate tool. The idea is like a tender salmon terrine.
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Feb 22, 2016 17:31
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Test Pattern posted:The idea is like a tender salmon terrine. Then sous vide the salmon first (mi-cuit works well) and then break it down into a terrine. I'm partial to a salmon + smoked salmon mix with a bit of sour cream, green onions and lemon juice. e: vvvvvv I usually just serve capers on top of the terrine, separately. The compromises you have to make when your partner does not like capers. 
Jan fucked around with this message at 18:36 on Feb 22, 2016 |
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Feb 22, 2016 18:06
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Jan posted:I'm partial to a salmon + smoked salmon mix with a bit of sour cream, green onions and lemon juice. Capers, please.
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Feb 22, 2016 18:34
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Jan posted:The compromises you have to make when your partner does not like capers.  
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Feb 22, 2016 18:56
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Jan posted:The compromises you have to make when your partner does not like capers. Sever
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Feb 22, 2016 18:57
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sup, spouses-who-hate-capers krew
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Feb 22, 2016 19:40
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I'm not a fan of capers. I fully acknowledge that I'm a monster.
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Feb 22, 2016 19:48
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I haven't made creme brulee the traditional way in a water oven but I did try it sous vide last week and they came out awesome. Highly recommended. https://www.chefsteps.com/activities/creme-brulee i added a tiny bit of vanilla, otherwise I stuck to the recipe.
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Feb 22, 2016 20:00
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I tried that recipe but couldn't get it to set correctly - it came out more like pudding than creme. No issues when you tried it?
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Feb 22, 2016 20:29
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I dunno, isn't creme brulee more of a custard? I'm no brulee expert but I didn't think it was like pudding.
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Feb 22, 2016 20:50
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I tried that two weekends ago, it didn't set even after 3 hours, not sure what I was doing wrong but it was disappointing to say the least.
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Feb 22, 2016 22:06
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Not sure either, I did the same recipe last year and it turned out perfectly, set up really well. Only thing I did wrong was not put enough sugar on top when I bruleed them.
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Feb 22, 2016 22:09
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I like the jar concept, might give that a try. Otherwise I haven't done any egg emulsion things sous vide for ages. The results varied widely, which is very strange when sous vide is supposed to be predictable and repeatable. At least it makes a great temp controlled bain marie which is great help when doing hollandaise the traditional way.
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Feb 22, 2016 23:19
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Just dropped my mini-mason jars into the sous vide, hoping it turns out great! I've been itching for a chance to whip my torch back out, maybe after this I'll grab some steaks too?
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Feb 23, 2016 06:22
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Advice for pork country ribs (boneless pork shoulder slabs) on a 24 hour clock?
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Feb 23, 2016 19:03
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So 12 hours of top round steak at 132 turned out well. There was a bit of fat to trim but the meat was tender without being too mushy and made some excellent fajitas. Definitely nice to have dinner ready in 15 minutes when I got home; just had to sear the steak, grill some peppers and assemble. I could get used to this style of cooking, given all I really did was turn on the Anova when I let the dog out in the morning and throw in the beef before leaving for work.
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Feb 24, 2016 04:26
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Tortolia posted:So 12 hours of top round steak at 132 turned out well. There was a bit of fat to trim but the meat was tender without being too mushy and made some excellent fajitas. Definitely nice to have dinner ready in 15 minutes when I got home; just had to sear the steak, grill some peppers and assemble. Cmon man, pictures.
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Feb 24, 2016 04:50
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Cultural Imperial posted:Cmon man, pictures. Right, my mistake. 
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Feb 24, 2016 05:08
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daaaaaaamn son
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Feb 24, 2016 05:37
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I'm starting an Arduino-based sous vide system. If I'm not back in two weeks, tell my family that between a bunch of water, metal, and electrical equipment I shocked myself and died. But in all seriousness, Arduino has an extensive PID control library. I'm excited to see what an old camping Coleman cooler with two thermistors and a PID-controlled relay running a large immersion boiler can do.
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Feb 24, 2016 15:01
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Just make sure you test that stuff before you show up on the news with a burning cooler. Take pictures!
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Feb 24, 2016 15:26
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How have you guys been doing reheating/finishing vizzled meats after fridging? I've tried it with steak and with chicken and both times the insides were still cold (and in the case of the steak, the fats were solid which made for a pretty sad experience) by the time the outside was properly seared/browned. Is there something I'm missing?
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Feb 26, 2016 01:50
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AnonSpore posted:How have you guys been doing reheating/finishing vizzled meats after fridging? I've tried it with steak and with chicken and both times the insides were still cold (and in the case of the steak, the fats were solid which made for a pretty sad experience) by the time the outside was properly seared/browned. Is there something I'm missing? I toss it in the SV or some hot water for a few minutes to reheat. As long as you're below the temp you cooked it at initially, it shouldn't make a difference.
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Feb 26, 2016 01:59
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