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Hot drat dude that looks amazing !
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Mar 13, 2016 14:57
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Made some juicy lucy burgers last night. Pretty great tasting if not entirely photogenic. Next time I think I might shred the cheese though; there were some small holes where a corner of the cheese poked out and let a lot of the juice and cheese try to run out during the sear.
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Mar 13, 2016 16:51
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ShadowCatboy 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: Well done.
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Mar 13, 2016 20:16
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If you guys are interested I posted the rest of the dinner in a big post here. Also I no longer have to do the hobo method of using a ziplock bag and a straw since I finally got a vacuum sealer. Is the Foodsaver plastic better quality though? I find that even with double-bagging some water does get into the first bag and some flavors kinda leak out into the surrounding water bath. I've been resolving this issue by sealing the first bag in a layer of foil.
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Mar 14, 2016 07:40
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I made chefsteps' Lemon curd today. The taste is there, but their suggestion to add a bunch of gelatin has resulted in a curd-brick. It melts fine when you warm it so I might bake up some pastry shells and fill them for mini lemon-tarts.ShadowCatboy posted:Also I no longer have to do the hobo method of using a ziplock bag and a straw since I finally got a vacuum sealer. Is the Foodsaver plastic better quality though? I find that even with double-bagging some water does get into the first bag and some flavors kinda leak out into the surrounding water bath. I've been resolving this issue by sealing the first bag in a layer of foil. Are you getting a proper seal? Perhaps you're getting some moisture on the sealing surfaces, and that could easily prevent it from forming a solid fuse along the melt-line.
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Mar 14, 2016 08:57
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CrazyLittle posted:Are you getting a proper seal? Perhaps you're getting some moisture on the sealing surfaces, and that could easily prevent it from forming a solid fuse along the melt-line. I'm pretty sure the ziplocks were properly sealed. The issue was only prevalent when I did really long (like >24 hour) cook times.
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Mar 14, 2016 14:06
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Have you tried immersing the ziploc bag in water to squeeze out the air?
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Mar 14, 2016 14:51
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Cultural Imperial posted:Have you tried immersing the ziploc bag in water to squeeze out the air? Yep. I'm pretty sure plastic is actually slightly permeable to water, especially at high temps and long cook times. I used the foodsaver vacuum sealer with desiccant packs before (the kind that change color to indicate exposure to humidity) and the indicator turned pink over time.
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Mar 14, 2016 15:12
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ShadowCatboy posted:Yep. I'm pretty sure plastic is actually slightly permeable to water, especially at high temps and long cook times. I used the foodsaver vacuum sealer with desiccant packs before (the kind that change color to indicate exposure to humidity) and the indicator turned pink over time.
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Mar 14, 2016 23:45
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Proper vacuum bags shouldn't be letting any water in or out of the bag. I have a cheapo rival sealer from woot and FoodSaver bags and I've never experienced this problem.
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Mar 14, 2016 23:47
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ShadowCatboy posted:I'm pretty sure the ziplocks were properly sealed. The issue was only prevalent when I did really long (like >24 hour) cook times. oh wait, I thought you were using vacuum bags. Don't use ziploc bags for long duration cooks.
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Mar 15, 2016 08:00
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CrazyLittle posted:oh wait, I thought you were using vacuum bags. Don't use ziploc bags for long duration cooks. A layer of tinfoil between two ziplock bags seemed to solve the issue completely: 1. Put food in ziplock bag. 2. Immerse it in puddle machine & remove as much air as possible. 3. Give food sufficient time to come up to a safe temp (>= 120*F) 4. Remove bag from water, wrap in a layer of foil, stick this in another bag, and repeat step 2. 5. Perform long cook. Alternatively just buy a vacuum sealer and double-bag it like I'll be doing from now on.
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Mar 15, 2016 19:57
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You shouldn't need to double bag with a sealer at all.
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Mar 15, 2016 20:04
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nuru posted:You shouldn't need to double bag with a sealer at all. But plastic is slightly permeable to water!  e: vvvvvvv quote:Foodsaver bags are either 3-ply or 5-ply, any permeability is probably going to be negligible. 
Jan fucked around with this message at 21:50 on Mar 15, 2016 |
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Mar 15, 2016 20:10
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nuru posted:You shouldn't need to double bag with a sealer at all. Huh. I was under the impression that even with the Foodsaver double-bagging was recommended for long cook times (as in 72 hour braised short ribs).
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Mar 15, 2016 21:40
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I just did 72 hours ribs a week ago with a cheap seal-a-meal. Everything was fine.
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Mar 15, 2016 21:42
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Jan posted:But plastic is slightly permeable to water! Foodsaver bags are either 3-ply or 5-ply, any permeability is probably going to be negligible. ShadowCatboy posted:Huh. I was under the impression that even with the Foodsaver double-bagging was recommended for long cook times (as in 72 hour braised short ribs). I've done 72 hour ribs several times and 100 hour oxtail a couple times. I have not noticed any need for double bagging (other than if the bone has sharp edges)
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Mar 15, 2016 21:43
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ShadowCatboy posted:Huh. I was under the impression that even with the Foodsaver double-bagging was recommended for long cook times (as in 72 hour braised short ribs). Just one bag is all that is needed, but two seals on each end is good insurance
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Mar 15, 2016 21:51
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BraveUlysses posted:Just one bag is all that is needed, but two seals on each end is good insurance This is what I do for really long cooks. I've only had a bag break once on a 72 hour corned beef cook. It was a sad day in sous vide land.
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Mar 15, 2016 21:55
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The bags are more permeable the higher the temps are. I can smell carrots at 85C after just a few minutes, but it doesn't matter much for the final product.
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Mar 15, 2016 23:07
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Ola posted:The bags are more permeable the higher the temps are. I can smell carrots at 85C after just a few minutes, but it doesn't matter much for the final product. This is exactly my experience, I can smell stuff at higher temperatures / after a very long time but I haven't seen water get into/out of the bag. e: Just using these: http://www.amazon.com/gp/product/B00I1OM7TO uPen fucked around with this message at 23:16 on Mar 15, 2016 |
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Mar 15, 2016 23:13
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I just re-packaged a pre-brined point cut of corned beef for consumption Thursday afternoon/evening. I've read through the Food Lab guide, which suggests 180 Fahrenheit for 10 hours and then an overnight rest. Kenji discusses other times/temps as well, but doesn't really go below 160 F. Chefsteps and Modernist Cuisine on the other hand both suggest temps in the 135-145 F range and a 48 hour cook. I'm inclined to go with Kenji's suggestion to get something close to a traditional texture, but would welcome any suggestions from folks who've done corned beef other ways.
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Mar 16, 2016 04:34
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I just did the same thing but with a 48 hour 140F cook. I'll let you know how it goes at least.
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Mar 16, 2016 04:41
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I genuinely don't remember the time and temp combos I tried last year, but I suspect if you use kenji's suggestion a prebrined cut is going to be hellaciously soft after that hot and long.
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Mar 16, 2016 04:41
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the yeti posted:I genuinely don't remember the time and temp combos I tried last year, but I suspect if you use kenji's suggestion a prebrined cut is going to be hellaciously soft after that hot and long. Would you mind elaborating? This woman (http://tastingspoons.com/archives/7896) seems to have had success with 180F/10hr
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Mar 16, 2016 05:21
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Veritek83 posted:I just re-packaged a pre-brined point cut of corned beef for consumption Thursday afternoon/evening. I've read through the Food Lab guide, which suggests 180 Fahrenheit for 10 hours and then an overnight rest. Kenji discusses other times/temps as well, but doesn't really go below 160 F. Chefsteps and Modernist Cuisine on the other hand both suggest temps in the 135-145 F range and a 48 hour cook. I just did one, 170 for 24 hours and it was amazing. 135-140 will give you an almost steakish feel, when you get over 150 or so you start to get more flaky, I like the flaky corned beef. So I go higher temp for shorter cooks.
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Mar 16, 2016 15:11
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I'd like to do 72 hour short ribs and don't have a food sealer. I've always used freezer bags, but have never done a cook longer than 12 hours. Is it safe to double bag them, or is it time to spend more money on my science cooking?
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Mar 16, 2016 16:34
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the yeti posted:I genuinely don't remember the time and temp combos I tried last year, but I suspect if you use kenji's suggestion a prebrined cut is going to be hellaciously soft after that hot and long. I did a pre-brined store bought one over the weekend using 180 for 10 hours and it came out great. 
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Mar 16, 2016 16:45
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Norns posted:I'd like to do 72 hour short ribs and don't have a food sealer. I've always used freezer bags, but have never done a cook longer than 12 hours. Most butchers have chamber sealers, just ask them to vac it for you when you buy it.
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Mar 16, 2016 17:13
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Norns posted:I'd like to do 72 hour short ribs and don't have a food sealer. I've always used freezer bags, but have never done a cook longer than 12 hours. Have you tried looking for a used one on craigslist? or new on amazon? these things aren't very expensive if you get a no-frills version and they're great for storing food in the freezer. they really do pay for themselves but double or triple bagging should work if you really dont want to commit to it.
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Mar 16, 2016 17:50
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I bought the cheapo one linked in the OP for like 30 bucks. It's fine.
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Mar 16, 2016 17:52
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esperantinc posted:I did a pre-brined store bought one over the weekend using 180 for 10 hours and it came out great. In fairness I could be completely misremembering my approach, I'll try to find some notesor a fb post or something
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Mar 16, 2016 17:54
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tonedef131 posted:Most butchers have chamber sealers, just ask them to vac it for you when you buy it. I may finally have a reason to go buy overpriced meat from the hipster butcher shop down the street.
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Mar 16, 2016 18:16
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Cultural Imperial posted:I may finally have a reason to go buy overpriced meat from the hipster butcher shop down the street. better have them season it before sealing it. everyone should get a vacuum sealer, just do it.
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Mar 16, 2016 18:39
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Norns posted:I'd like to do 72 hour short ribs and don't have a food sealer. I've always used freezer bags, but have never done a cook longer than 12 hours. You can do long cooks without a vacuum sealer. I have. But it's just a hassle. I noted my process above. You'll have to double-bag it with a layer of aluminum foil in between, and you also gotta keep the whole thing weighed down with a big glass plate to keep it from floating since the process doesn't eliminate enough air.
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Mar 16, 2016 20:00
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What purpose does the aluminum foil serve? Seems like it wouldn't do anything.
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Mar 16, 2016 20:09
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It blocks the government radio waves and prevent the flouride in the water from seeping into the food, therefore keeping your brain free of mind control.
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Mar 16, 2016 20:31
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Flash Gordon Ramsay posted:What purpose does the aluminum foil serve? Seems like it wouldn't do anything. Foil is actually pretty impermeable to water. It's why our lab transitioned to foil-sealing our hygroscopic compounds.
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Mar 16, 2016 21:03
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24 hours into my corned beef and it's s big puddle. No air though. It's more likely just the big salty solution it was soaked in and not bacterial, right?
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Mar 16, 2016 22:06
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TheReverend posted:24 hours into my corned beef and it's s big puddle. No air though. It's more likely just the big salty solution it was soaked in and not bacterial, right? So long as it was immersed the whole time and has been kept at 120*F or higher (I never go below 130) and doesn't smell weird it should be fine.
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Mar 17, 2016 00:11
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