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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? Yeah, depending on what temp you do for corned beef you can lose a lot of juice. What's the time/temp?
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Mar 17, 2016 03:51
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48 hours @ 140 F
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Mar 17, 2016 06:12
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TheReverend posted:48 hours @ 140 F You'll probably have like 20% weight loss from fluids coming out.
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Mar 17, 2016 06:19
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Another one in the 10 hours at 180F column. Costco prepackaged and brined dumped in the seasoning packet, sealed and puddled. Took every ounce of self control to not eat the whole thing when I tasted it last night.
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Mar 17, 2016 14:41
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I just pulled it out of the fridge and made myself a sandwich. Delicious. I went with 175f/10 hours, so it's relatively traditional in texture, which is fine with me.
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Mar 17, 2016 16:44
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If you're going for traditional texture, what's the benefit of sous vide over the crockpot for corned beef?
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Mar 17, 2016 16:57
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i like nice words
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Relatively traditional isn't the same thing as "just like I cooked it in a crockpot." It appears that most crock pots run at 190 Fahrenheit or higher on the "low" setting (http://www.chowhound.com/post/cooking-temperatures-slow-cooker-725139). Being able to set 175 or 180 and keep it right there gets something that's similar in texture to traditional corned beef, but moister and more tender. The 3 temps example in the Food Lab piece is a good illustration. 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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Mar 17, 2016 17:45
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Steve Yun posted: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) This is why I double bag. Or if the food was wet and I'm not 100% on the seals on the first bag, I'll sometimes just double bag rather than wiping and adding a second seal.
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Mar 17, 2016 19:16
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With all talk about double bagging, moisture and safety I can't tell if this is the sous vide thread or anal sex thread
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Mar 17, 2016 19:23
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Veritek83 posted:Relatively traditional isn't the same thing as "just like I cooked it in a crockpot." It appears that most crock pots run at 190 Fahrenheit or higher on the "low" setting (http://www.chowhound.com/post/cooking-temperatures-slow-cooker-725139). Being able to set 175 or 180 and keep it right there gets something that's similar in texture to traditional corned beef, but moister and more tender. The 3 temps example in the Food Lab piece is a good illustration. http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html Not to mention all the aromatics aren't being released into the air like they would with a crockpot.
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Mar 17, 2016 19:23
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Cultural Imperial posted:With all talk about double bagging, moisture and safety I can't tell if this is the sous vide thread or anal sex thread BraveUlysses posted:Not to mention all the aromatics aren't being released into the air
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Mar 18, 2016 00:03
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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. Veritek83 posted:Would you mind elaborating? This woman (http://tastingspoons.com/archives/7896) seems to have had success with 180F/10hr I wonder if the difference is last time I used one that had papain or some other tenderizer as part of the cure, I'd assume that a long cook below the temp whatever compound it is denatures would exaggerate the effect.
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Mar 18, 2016 02:20
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I did a flat cut cheapo corned beef at 180 for 24 hours. It lost a fair amount of water, but made one of the best reubens I've ever had. Corned beef was flaky but not dry and just melted in your mouth. It just tasted like the corned beef was more concentrated, if that makes any sense.
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Mar 19, 2016 06:52
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Just decided to pull the trigger and ordered Anova precision cooker with EU plug. 200 something euros but oh well... I hope it's worth it. Stupid WiFi version still hasnt got EU plug. Can't wait to cook some steaks!
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Mar 19, 2016 10:56
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Barfolemew posted:Just decided to pull the trigger and ordered Anova precision cooker with EU plug. 200 something euros but oh well... I hope it's worth it. Stupid WiFi version still hasnt got EU plug. It's worth it.
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Mar 19, 2016 16:46
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pork tenderloin 136° 5.5 hours http://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/pork-with-rosemary-caramel-sauce-recipe caramel sauce was vile. Possible that it was my own incompetence/bumbling but... Either way I'm not gonna make it again. I will be doing that same seasoning/rub in advance again, tho, that added a lot to it.     
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Mar 24, 2016 22:50
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If I vizzle a steak the day before and then fridge it, what's the best way to have it ready to go right into the pan the next day as soon as I get home from work?
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Mar 25, 2016 03:24
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Put it in the pan.
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Mar 25, 2016 04:51
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Chemmy posted:Put it in the pan. I've tried that before. The inside was still cold and the fat congealed by the time the outside was seared.
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Mar 25, 2016 05:07
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AnonSpore posted:I've tried that before. The inside was still cold and the fat congealed by the time the outside was seared. Take it out of the fridge for 20+ minutes first.
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Mar 25, 2016 05:15
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AnonSpore posted:I've tried that before. The inside was still cold and the fat congealed by the time the outside was seared. You could re-sous vide it at a lower temperature than you cooked at. So if you went to 55C before cook chill go to 54C for a bit to warm it up.
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Mar 25, 2016 05:23
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uPen posted:Take it out of the fridge for 20+ minutes first. Chemmy posted:You could re-sous vide it at a lower temperature than you cooked at. So if you went to 55C before cook chill go to 54C for a bit to warm it up. Yeah that's what I've been doing, I was just hoping there was something I could do with no waiting after coming home after a multiple hour long absence. Oh well, thanks.
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Mar 25, 2016 08:26
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I am going to sous vide asparagus for a work lunch tomorrow. I know I need to do it at around 185 F for 10-12 minutes, but I am not sure how the timing of the event will go. After the asparagus is done cooking, what temperature should I turn it down to stop cooking, but keep everything warm? Also how long can I keep it at that temperature without degrading the quality of the food? Hoping it won't be for too long, but I am just trying to think ahead.
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Mar 25, 2016 08:31
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AnonSpore posted:I've tried that before. The inside was still cold and the fat congealed by the time the outside was seared. After searing just pop it in a toaster oven on a raised rack with a digital thermometer probe through the middle. Let it warm up to about 110*F, rest, then eat.
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Mar 25, 2016 12:30
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Just pour some hot water from the tap and pop it in, leave it there while you prepare something else. The hot tap water will be cooled by the steak. Sear just before you plate.
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Mar 25, 2016 19:18
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put it in the microwave for a couple minutes
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Mar 25, 2016 20:51
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Question: I'm making a bunch of pork belly banh mi for a family party. I was planning on cooking the pork at 154 F for ~12 hours. A lot of the marinades for Vietnamese-style pork I've seen use soy sauce, shallots, lime juice, garlic, etc... Will any of those ingredients make problems for a long cook like that if added in the bag? I don't want the soy sauce to turn it into a salty mess and I don't want an acid turning it into mush. I haven't really done a lot of cooking with stuff added to the bag so I'm not really sure how to approach it. After sous vide I'm going to chill it overnight, slice it, and grill it if that matters at all.
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Mar 26, 2016 14:30
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Pureed raw garlic in my experience has been pretty raunchy testing in sv. Sliced is OK but strong though. The lack of browning throws everything off.
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Mar 26, 2016 15:15
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fuckwolf posted:Question: I'm making a bunch of pork belly banh mi for a family party. I was planning on cooking the pork at 154 F for ~12 hours. A lot of the marinades for Vietnamese-style pork I've seen use soy sauce, shallots, lime juice, garlic, etc... Will any of those ingredients make problems for a long cook like that if added in the bag? I don't want the soy sauce to turn it into a salty mess and I don't want an acid turning it into mush. I haven't really done a lot of cooking with stuff added to the bag so I'm not really sure how to approach it. After sous vide I'm going to chill it overnight, slice it, and grill it if that matters at all. Use garlic powder instead of garlic if possible, or add the garlic after. Another alternative is to saute the garlic quickly before adding it just to kill the enzymes that would make it overly garlicky. I wouldn't necessarily add lime juice to the bag, but would add it after since the acidity might weird things out. Adding lime juice might still be worth a try as an experiment sometime though.
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Mar 26, 2016 16:11
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Bit late, but did lamb loin chops for 3 hours at 131 for easter. Paired them with sous vide glazed carrots and roasted red potatoes. Quite good! Lamb was perfectly medium rare and not at all dry.
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Mar 29, 2016 18:39
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Nice! What does sv do for veggies?
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Mar 29, 2016 20:18
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Cultural Imperial posted:Nice! What does sv do for veggies? I've used this recipe for sous vide glazed carrots and it turned out great. It does pretty much the same thing for carrots as it does for meats, makes it really easy to cook them to the desired consistency.
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Mar 29, 2016 20:22
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Cultural Imperial posted:Nice! What does sv do for veggies? i tried carrots once and it didn't work and its just not worth it generally. veg doesn't need the precise temps you get from sous vide and you need it up high to get them to even be edible so it probably expensive as hell
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Mar 29, 2016 22:32
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M. Night Skymall posted:I've used this recipe for sous vide glazed carrots and it turned out great. It does pretty much the same thing for carrots as it does for meats, makes it really easy to cook them to the desired consistency. That is the recipe I used. I actually cooked them earlier in the day and refrigerated them in the vac bag then heated then up when finishing the lamb. I was mainly curious how they would turn out and it ended up simplifying the end of meal cooking process while also being tasty. The prep in advance factor was really a bonus.
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Mar 29, 2016 23:11
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Jose posted:i tried carrots once and it didn't work and its just not worth it generally. veg doesn't need the precise temps you get from sous vide and you need it up high to get them to even be edible so it probably expensive as hell What? they're easily worth the effort and "high cost" of running the IC for an hour. You can make several batches and they'll last in the fridge for weeks. Make creme brules after the carrots are done, they're high temp SV cooks as well.
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Mar 29, 2016 23:27
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Yeah I thought the glazed carrots I did were fantastic. Perfect texture and kept their color.
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Mar 29, 2016 23:50
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For day to day consumption I generally roast frozen vegetables if I'm not cooking for more than just myself. I haven't thought of ways to replace that with SV vegetables, so you had tips I'd find them useful.
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Mar 30, 2016 00:18
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SV does wonders for a sweet potato pre-cook: http://www.seriouseats.com/2010/11/the-best-roasted-sweet-potatoes-thanksgiving-sides-the-food-lab.html I sliced a couple of sweet potatoes, bagged and puddled them, pulled and put in a roasting pan with butter and roasted off. Fantastic.
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Mar 30, 2016 02:39
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Flash Gordon Ramsay posted:Yeah I thought the glazed carrots I did were fantastic. Perfect texture and kept their color. I do heirloom carrots every once and a while (Those packs of yellow, purple, etc) if anything it makes their colour more vibrant.
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Apr 1, 2016 04:15
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Rainbow carrots are actually the opposite of heirloom -- they're just now being created. Not trying to be a jerk, it's just really neat.
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Apr 1, 2016 04:35
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