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I have yet to find a long cook (36+) bag juice to be even close to appetizing/worth making into a pan sauce.
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May 26, 2016 03:08
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toplitzin posted:I have yet to find a long cook (36+) bag juice to be even close to appetizing/worth making into a pan sauce. I made simple herbed red wine sauce with the bag juice from 72h ribs and it was the only redeeming thing about the recipe IMO. Dat dank jus
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May 26, 2016 03:43
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toplitzin posted:I have yet to find a long cook (36+) bag juice to be even close to appetizing/worth making into a pan sauce. Well yeah, you won't be extracting much gelatin from the meat because of the way you're cooking things. Depending on what you put in the bag, you could end up with something really good though. Like when I do lamb shanks I put some demi in the bag. Lamb imparts its flavor onto the demi, and all I have to do is reduce by half and mount in butter.
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May 26, 2016 04:19
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http://u.cubeupload.com/dogmilk/KDI61F.jpg http://u.cubeupload.com/dogmilk/VqSy6E.jpg http://u.cubeupload.com/dogmilk/Spr05a.jpg http://u.cubeupload.com/dogmilk/zItwgi.jpg
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May 26, 2016 07:06
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So far the only good bag juice I've had was from 72 hour short ribs, and that one is very nice.
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May 26, 2016 17:36
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I don't think I've ever had bad bag juice. 72 hour short ribs, 2 hour chicken thighs, 40 minute salmon, it goes into a pan sauce.
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May 26, 2016 17:44
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The bag juice from Kenji's pork belly porcetta was a goddamn revelation.
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May 26, 2016 19:58
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I've noticed that juice from sous vide tends to "curdle" very fast (the protein goo that normally comes to the top when making a stock), but removing those protein curds has pretty good results.
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May 26, 2016 20:00
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The bag juice is always full of curds for me. How did you separate it? edit: also how's your face?
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May 26, 2016 20:58
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I just strain it with a small-ish mesh strainer, the curds are big enough to get caught up. The protein curd actually doesn't taste bad, it's mostly an appearance thing... It can easily disappear in a creamy sauce for instance. Face is nearly fully healed, they couldn't take out all the stitches on Tuesday but it should be good tomorrow. I'm discovering the real pain is not having front teeth. That nixes eating, and the concussion nixes riding. My two favourite pastimes. 
Jan fucked around with this message at 21:06 on May 26, 2016 |
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May 26, 2016 21:04
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If I'm marinating some hanger steak overnight (primarily balsamic), do I want to cook it in the marinade or cook it naked or put in some fresh marinade or maybe it doesn't matter?
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May 26, 2016 21:07
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For most bag juices, you still have liquid proteins that haven't maillarded. When you pan cook them, the liquid proteins curdle, and you get the flavors you would normally get from meat cooked under 212°F. Not necessarily a bad thing, but just be aware that this is what you're getting. If you want to get a traditional pan sauce flavor, the kind that is made from maillarded fond, I think you'd probably have to cook all the water out until the proteins get a chance to brown, then introduce liquids back in. The bag juice from a 72 hour short rib seems to get these maillarded flavors, using time instead of high temperatures to achieve them.
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May 26, 2016 21:31
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Question: my Anova will arrive soon, and I am looking into suitable water "tubs" that are the right size and help reduce heat loss from the water to keep the power consumption down. I am looking into polycarbonate restaurant grade boxes atm, and there are delivery service polystyrene or similar material outer shells that are from fitting for GN standard boxes. A combo of the box + styrene would be ideal I guess but that would cost upwards of 60€ from what I can see. Any tips (I am in Germany so US products are not an option unless sold in Europe with less than a 100% mark up) Also what size should I go for? I will be doing 4-6 pieces of whatever meat at most so I was thinking a 20l-30l tub with one of those ikea extendable plate holders to keep bags apart for better flow. Hopper fucked around with this message at 09:33 on Jun 1, 2016 |
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Jun 1, 2016 09:01
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You want something around 11-12 liters. Cambro would be the most well known brand, or RubberMaid. Couldn't find them on Amazon.de If you have a restaurant supply place somewhat near, you should be able to find something similar for ~50 euro. You could also buy a small cooler and just cut a hole in the lid, that works fairly well.
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Jun 1, 2016 14:26
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Current deal on meh.com is a refurb FoodSaver V2222 for $22 (+$5 ship).
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Jun 1, 2016 16:54
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Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
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Thanks, I am now probably on a DEA watch list for clicking that link.
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Jun 1, 2016 16:57
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Hopper posted:Question: my Anova will arrive soon, and I am looking into suitable water "tubs" that are the right size and help reduce heat loss from the water to keep the power consumption down. https://www.amazon.de/ETS-Georges-David-S-679964/dp/B00G16WZPK seems fairly close to what I use.
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Jun 2, 2016 18:44
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What's the going recommendation for a vacuum sealer? I was poking around on Amazon hoping it'd be obvious, but it really isn't. Bonus points if there's some kind of compostable bag situation I can get on, because wasting all this plastic is weighing on my conscience.
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Jun 2, 2016 22:19
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Rival sells much cheaper ones than Foodsaver that, as far as I've heard from SubG, work fine: http://www.amazon.com/Seal---Meal-h...s=vacuum+sealer Compostable bags not a thing.Here are two considerations to ponder: - The most ecologically responsible you can be with sous vide bags is to wash and reuse Ziploc bags. Keep in mind that they may fail after repeated use and you'll never know when that is until they fail. - Vacuum sealer bags are not very wasteful in the big scheme of things. Because they are thin material by design you can get a lot of use out of one roll which will be relatively small compared to many other plastic things you're throwing away on a daily basis.
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Jun 2, 2016 22:37
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You can reuse roll bags too if you make them longer than you really need.
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Jun 2, 2016 22:57
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Relax your conscience by knowing that if you get even 1 hosed up piece of meat from a dodgy bag that leaked you have caused far more ecological waste than all your sous vide trash for a year. Unless you are always going to eat your mistakes I guess. Chef De Cuisinart posted:Well yeah, you won't be extracting much gelatin from the meat because of the way you're cooking things. Depending on what you put in the bag, you could end up with something really good though. Like when I do lamb shanks I put some demi in the bag. Lamb imparts its flavor onto the demi, and all I have to do is reduce by half and mount in butter. Great suggestion but I just want to make sure, when you say demi you're talking demiglace? Beef?
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Jun 2, 2016 23:39
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Yeah my $15 Rival sealer from that "woot" buy is still working as well as ever, probably averaging about 5-8 bags per month. I do always observe that warning about taking a 20 second pause between sealings, though, don't do one after another.
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Jun 2, 2016 23:46
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Hed posted:Relax your conscience by knowing that if you get even 1 hosed up piece of meat from a dodgy bag that leaked you have caused far more ecological waste than all your sous vide trash for a year. Unless you are always going to eat your mistakes I guess. Yep, demiglace.
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Jun 3, 2016 06:12
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A little while back a couple people mentioned a Harbor Freight torch for searing off their puddle meats. Does anybody know if this is it? http://www.harborfreight.com/electric-start-propane-torch-91061.html Seems like I remember some talk about it being shaped like a gun or having some sort of design on it. Anyway, I think my gf is getting me a Bernzomatic and Searzall for my birthday so I want something cheap and functional to tide me over for a couple months. edit: Ok I'm dumb. Thought it was a lot longer ago that the torch conversation happened, but turns out it was on the last page. Looks like the one I linked is what they were talking about. Inspector 34 fucked around with this message at 05:08 on Jun 7, 2016 |
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Jun 7, 2016 00:54
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Yep! I just want to add that it's been a wild ride over the past year or so, Sous Vide thread, but since I've given away my circulator as the prize in the latest ICSA tourney I'm going to have to give you up for now. Maybe one day I'll buy another Anova, but until then puddle on without me, comrades. 
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Jun 7, 2016 13:15
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Anova wifi+BT on Amazon, $170. Drop the hammer on this, do you think, or wait for a better price? I'm not in a hurry but if this is as good as they generally get I might as well go ahead. http://www.amazon.com/Anova-WiFi-Precision-Cooker-Black/dp/B01761T6V4
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Jun 7, 2016 16:40
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iirc father's day had a sale last year but I do not recall what it was.
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Jun 7, 2016 16:53
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I'm hoping they do. My birthday is Father's Day and my mom is asking me for gift ideas.
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Jun 7, 2016 17:15
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Mr. Wookums posted:iirc father's day had a sale last year but I do not recall what it was. Same price as this, $30 off.
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Jun 7, 2016 17:20
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It should be there when I get home today  I figure I should probably plan on making something else for dinner so I'm not in a hurry to unpack it and figure out how it works, but something that's ready by 10pm and can go straight into the refrigerator to bring for lunch tomorrow might work. Any recommendations for a quick and easy first time SV recipe that reheats well? e: I got a cookin' stick! I'm going to try boneless skinless chicken breast, 150º for 2.5 hours, chill in an ice bath, then refrigerate and take one to work tomorrow. hogmartin fucked around with this message at 22:13 on Jun 9, 2016 |
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Jun 9, 2016 16:11
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FoodSaver vacuum sealer on sale for 40 bucks today at Woot. I can't say I've ever used this model, but I have a different FoodSaver (the FM2000) and it's worked flawlessly.
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Jun 14, 2016 13:21
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Surprising no one, Anova has the Precision Cooker on sale for Father's Day for $30 off.
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Jun 15, 2016 16:57
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I just sous viddled with my Anova for the first time... mind blown. Seriously, I expected it to significantly up my steak game but holy poo poo... the 10€ steak I cooked rivaled much more expensive steaks I had in restaurants 
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Jun 18, 2016 18:31
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So judging from the posts here, and in our currently rerailed EVE thread, Anova is a pretty solid sous vide cooker?
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Jun 22, 2016 03:22
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I love my Anova but wifi is overkill.
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Jun 22, 2016 03:30
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I got my WiFi for 150€ in the spring sale. It was a price point I just could not resist. Going to Ikea today to grab that cardholder as a steak rack and an XL tub for making huge things. Plus I need to order polycarbonate tubs in 2 sizes to reduce heat loss. I regret nothing.
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Jun 22, 2016 08:26
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Hopper posted:I got my WiFi for 150€ in the spring sale. It was a price point I just could not resist. Going to Ikea today to grab that cardholder as a steak rack and an XL tub for making huge things. Plus I need to order polycarbonate tubs in 2 sizes to reduce heat loss. If you find a good source for PC tubs let me know tia.
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Jun 22, 2016 08:28
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spankmeister posted:If you find a good source for PC tubs let me know tia. Where are you? I have done some research and found online retailers for restaurant equipment that sell what we call GN (Gastronorm) tubs. That's a standard for food safe combineable tubs of different sizes that come in stainless steel or polycarbonate for use in restaurant kitchens. You can get them in different heights and 200 mm high is apparently the way they go for viddling. I am getting a size 1/3 and a size 1/2 with ~7 and 11.5l volume respectively. You can also get lids for them that can be cut out for your device. That order of 2 plus lids will be ~ 25€. Found a description in English: http://metos.com/page.asp?pageid=7,2 Note: funnily enough only the outside dimensions are standardized, volume can actually vary by manufacturer Hopper fucked around with this message at 08:46 on Jun 22, 2016 |
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Jun 22, 2016 08:44
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Hopper posted:Where are you? I have done some research and found online retailers for restaurant equipment that sell what we call GN (Gastronorm) tubs. That's a standard for food safe combineable tubs of different sizes that come in stainless steel or polycarbonate for use in restaurant kitchens. You can get them in different heights and 200 mm high is apparently the way they go for viddling. I am getting a size 1/3 and a size 1/2 with ~7 and 11.5l volume respectively. You can also get lids for them that can be cut out for your device. That order of 2 plus lids will be ~ 25€. Netherlands, and if my goons.xlsx is up to date you're in Germany and I order stuff from Germany all the time. Deutsch ist kein Problem. 
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Jun 22, 2016 08:48
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namaste faggots posted:I love my Anova but wifi is overkill. I love the Wi-Fi. Nice to be able to get the water going before I head home from the trails/gym/whatever. I was "reverse-searing" my meat (i.e. cook in oven at very low temp-around 250- then hard sear) before Anova and that was pretty great, way better than traditional cook, but then I got the Anova and holy poo poo did that up my game dramatically (specially for things like Chicken or short rib that typically are cooked at high temp or braised to poo poo). The Anova works well and is very easy to clean. The only thing I would recommend is that if you have hard water, that you toss some vinegar in your cooking bath every once in a while, does a magnificent job of descaling everything (and scale build-up can block the temps sensor).
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Jun 22, 2016 12:54
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