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 131F Ribeye, fondant potatoes, demi glazed green beans and roasted mushrooms. gently caress yeah.
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Feb 28, 2016 04:12
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11/10
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Feb 28, 2016 04:23
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Casu Marzu posted:
 whats a good time/temp for skirt steak? its near half price of any other cut of steak so I can't bring myself to buy others
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Feb 28, 2016 20:09
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I like 127 for like 2 hours for skirt and then seared off on a blazing hot grill
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Feb 28, 2016 20:17
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Beef short ribs, green beans, red potatoes and a merlot sauce. I had inadvertently gotten thin, flanken style ribs, so I deboned them, trimmed the fat and went 22 hours at 159. Fall apart tender and the fat was nice and soft inside, so very tasty. I will try again with an English style cut sometime down the road for a 48 hour or longer cook. My wife isn't a big fan of the fattier cuts so I will space those meals out.
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Mar 1, 2016 02:58
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Tortolia posted:
When you get the English style try the Modernist Cuisine recipe. Yes, it involves microwaving and deep frying strands of beef to give a crunchy beef topping for your 72 hour short ribs. End result is flipping incredible.
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Mar 1, 2016 05:22
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Foodsaver Gamesaver on sale at Amazon. If I don't have a vacuum sealer is this a worthwhile investment? Help me goons, I cannot buy anything without your prior approval.
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Mar 1, 2016 15:06
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Looks almost identical to every $50 vacuum sealer I've ever seen. I have a ziploc one in my kitchen that is identical except it's black. Works well enough, if you don't have one then go for it.
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Mar 1, 2016 15:09
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Captain Bravo posted:Looks almost identical to every $50 vacuum sealer I've ever seen. I have a ziploc one in my kitchen that is identical except it's black. Works well enough, if you don't have one then go for it. Agreed, I have the exact same one in black and it works a charm. Not bad for $50.
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Mar 1, 2016 15:24
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It says it has a double width seal, but I don't know why game needs a thicker seal than other foods.
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Mar 1, 2016 17:46
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Steve Yun posted:It says it has a double width seal, but I don't know why game needs a thicker seal than other foods. Because game has that disgusting gamey smell and can't be mingled with the other inoffensive Purdue™ Chicken™ Boneless™ Skinless™ Chicken Breasts™! It must be sealed!!!
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Mar 1, 2016 20:11
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Who cares, double seals are the way to go for sous vide
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Mar 1, 2016 20:15
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If I recall the titanic had something like 16 seals and still got soggy; if one will fail so will the others. I suppose you just shouldn't have iceberg in your water bath
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Mar 1, 2016 20:46
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I'm pretty sure if your seals don't only go halfway up the bag, icebergs are a less immediate problem. Don't vizzle like a Titanic engineer!
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Mar 2, 2016 05:13
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Plastik posted:Foodsaver Gamesaver on sale at Amazon. If I don't have a vacuum sealer is this a worthwhile investment? I wake up every morning wishing I had a sport vacuum sealer instead of a regular one.
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Mar 2, 2016 05:17
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The past couple of times I've used my Precision Cooker, at certain points through the cook it will blare its warning note continuously and stop working. I"ve checked to make sure the impeller is unimpeded, the water level is okay, and there's no other reason for it to stop working. Usually unplugging it and plugging it back in works fine and it's okay from there, but this puts any longer cooks into jeopardy and it's happening every time I use it now. Any reason why it'd be doing this? I only use it a couple times a week, for short cooks (1-3 hours).
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Mar 3, 2016 21:44
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Casu Marzu posted:
God drat do I love me a fondant potato. Surprised they're not more common in steakhouses.
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Mar 3, 2016 22:44
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I'd never heard of them before. Trying this weekend.
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Mar 3, 2016 23:45
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Mellow is starting a beta program, interested to hear people's impressions as they surface.
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Mar 4, 2016 00:52
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Ola posted:I'd never heard of them before. Trying this weekend. This wasn't svizzled, but here was my attempt at fondant potatoes:  Yes yes, trim your asparagus. This was from a while ago.
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Mar 4, 2016 02:47
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Fondant potatoes look loving awesome.
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Mar 4, 2016 04:15
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Cultural Imperial posted:Fondant potatoes look loving awesome. You and I argue and squabble on other topics, but I am utterly confident in the righteousness of your position on this matter.
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Mar 4, 2016 04:36
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I had no idea about fondant potatoes but I have to try making them now.
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Mar 4, 2016 04:51
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Apparently I grew up eating the poor people's version of those things. We called them roasted potaotes. My mom would melt butter in a glass baking dish, then sprinkle in Lowrys, pepper and garlic salt. Put the potatoes in, then turn them over so the seasoned butter was on both sides. Sprinkle parm from a green can on top and roast at 350 until they look like what you guys made. edit: And they were delicious. Flash Gordon Ramsay fucked around with this message at 13:40 on Mar 4, 2016 |
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Mar 4, 2016 13:37
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Flash Gordon Ramsay posted:Apparently I grew up eating the poor people's version of those things. We called them roasted potaotes. My mom would melt butter in a glass baking dish, then sprinkle in Lowrys, pepper and garlic salt. Put the potatoes in, then turn them over so the seasoned butter was on both sides. Sprinkle parm from a green can on top and roast at 350 until they look like what you guys made. I'm pretty sure they're also cooked in stock, so they're not exactly the same as roasted potatoes.
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Mar 4, 2016 14:48
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TheQuietWilds posted:I'm pretty sure they're also cooked in stock, so they're not exactly the same as roasted potatoes. And I didn't say they were exactly the same so
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Mar 4, 2016 15:12
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The Midniter posted:The past couple of times I've used my Precision Cooker, at certain points through the cook it will blare its warning note continuously and stop working. I"ve checked to make sure the impeller is unimpeded, the water level is okay, and there's no other reason for it to stop working. Usually unplugging it and plugging it back in works fine and it's okay from there, but this puts any longer cooks into jeopardy and it's happening every time I use it now. Any reason why it'd be doing this? I only use it a couple times a week, for short cooks (1-3 hours). I'd email Anova, their customer service is notoriously good.
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Mar 4, 2016 15:18
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Flash Gordon Ramsay posted:Apparently I grew up eating the poor people's version of those things. We called them roasted potaotes. My mom would melt butter in a glass baking dish, then sprinkle in Lowrys, pepper and garlic salt. Put the potatoes in, then turn them over so the seasoned butter was on both sides. Sprinkle parm from a green can on top and roast at 350 until they look like what you guys made. You don't get the fancy presentation, but you get the same contrast between the fluffy interior and the firm surface. And they take some colour, which is always a big advantage when you're plating potatoes.
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Mar 4, 2016 22:53
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 I vizzled a chuck steak (aka blade steak in canada) at 130F for 4 hours. Prep included salt, pepper, minced garlic. Outcome: Not as tender as a ribeye steak but pretty close. 8/10 would eat again. Not bad for $8 CAD of beef.
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Mar 6, 2016 04:03
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My fondant potatoes turned out ok. I found a recipe which browned first, then cooked later. It made the brown bits quite mild tasting. Perhaps it's better to follow this one and boil to evaporate, then brown later. Good stuff either way!
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Mar 7, 2016 09:11
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Ola posted:My fondant potatoes turned out ok. I found a recipe which browned first, then cooked later. It made the brown bits quite mild tasting. You're not meant to put the browned side into the stock. You brown one side nice and crisp in oil on the stove top, then flip them over so the browned side is on top and remains crispy whilst the other side is cooking in the stock and butter in the oven. The 3 popular recipes/videos I've looked at all follow this method.
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Mar 7, 2016 16:21
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Saw this in the Anti Food Porn thread. Chicken noodle soup with noodles made of chicken - https://www.youtube.com/watch?v=05l-ns253Rk A water of sous vide and transglutamase or not?
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Mar 9, 2016 04:37
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That's a lot of work to make chicken strips.
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Mar 9, 2016 05:02
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I am making a wine reduction for sauce, any tips on a 5lbs boneless beef rump roast, or should I just plan on 133F multi hour cook? How many hours might you think, I've seen 10-72, 24 maybe?
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Mar 9, 2016 18:08
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Doing chefsteps 104F salmon and it's goddamn weird being able to put my hand directly into the water, it barely even qualifies as warm.
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Mar 13, 2016 02:23
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 I made sous vide hainanese chicken tonight. 149 F for 1.5 hours. The chicken consistency and doneness was phenomenal. Those of you who make hainanese chicken will know that it can be hard to cook properly. Unfortunately i had slathered a ginger, green onion and garlic puree on it before sealing the bag and dunking. I should have made the puree with browned garlic. I deboned the chicken before cooking btw.
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Mar 13, 2016 04:35
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Can you share your recipe? That looks good.
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Mar 13, 2016 04:45
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Sure. I kinda made it up though. Since this recipe is all adlibbed, go easy on the garlic if in doubt. Ingredients Puree - 6 whole cloves of garlic (I would recommend browning these first) - 1 whole green onion - 2 or 3 slices of ginger - maybe about a quarter cup of oil? I eyeballed it and put in enough so that the puree was liquidy. - 6 chicken thighs, deboned Garnishings - half a cup of cilantro - a generous amount of soy sauce (4 or 5 tablespoons?) - 3 tablespoons of sesame oil? First, make your puree. Then put your chicken in the bag and massage the puree into the chicken. Cook the chicken at 149 F for 1.5 hours. When done, take it out and slice it up. This is why I deboned it. I hate playing chinese bbq deli man and chop chicken with the bone in. Dump garnishings on. Hainanese chicken doesn't really need to be served piping hot. Serve it with a special garlic rice recipe like this one: http://steamykitchen.com/5068-hainanese-chicken-rice.html
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Mar 13, 2016 05:02
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So I'm looking for a bag dispenser / cut solution but all I've been able to find is this Foodsaver Store 'N Cut, which seems to have been discontinued. Does anyone have a better solution for this?
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Mar 13, 2016 05:55
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Cultural Imperial posted:
Huh neat. I actually did something similar for a Chinese dinner party with Scallion Oil Chicken, 150*F but for 12 hours. It was served cold, super tender and moist and gelatinous:  Also on the menu, 72-hour red-cooked pork cheeks:  And 72-hour braised beef short ribs. They browned a little too much here since I hosed up and overdid it on the reheating.  
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Mar 13, 2016 09:32
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