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Test Pattern posted:I haven't done this but both should be hot enough to keep it stable. The issue is 132 is a very nice incubation temp in the short-term. I was worried about it being too hot and effectively cooking the egg and breaking the sauce, but your point about turning it into a ziploc of biowarfare is well-taken.
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Aug 18, 2016 19:39
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I bought an AquaChef sous vide thing and made some chicken--part of it came out really awesome but I realized too late that I think the chicken had been floating in the water rather than completely submerged. How do I avoid this?
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Aug 18, 2016 20:52
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In my container of water I use a length of galvanized chain or a granite counter top sample, depending on the makeup of the bags
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Aug 18, 2016 21:00
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thegoat posted:Polyscience Which line?
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Aug 18, 2016 21:29
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Sharzak posted:I bought an AquaChef sous vide thing and made some chicken--part of it came out really awesome but I realized too late that I think the chicken had been floating in the water rather than completely submerged. How do I avoid this? Are you using a vacuum sealer to get the air out of your bag, or another method (water immersion, a straw, w/e)? I didn't have any problem with floating food once I started letting my sealer run all the way (rather than cutting it off when the food started to seriously compress)
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Aug 18, 2016 21:35
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Sharzak posted:I bought an AquaChef sous vide thing and made some chicken--part of it came out really awesome but I realized too late that I think the chicken had been floating in the water rather than completely submerged. How do I avoid this? i just put a pyrex bowl in that i fill with some of the sous vide water if it doesn't stay under naturally
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Aug 18, 2016 22:27
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Use a upside-down collander, everybody.  It's metal and will be heavy enough to keep any food down. It has holes so you don't have to worry about filling it with water or whether there will be an air bubble in it. The holes also let water circulate in and out for better temperature consistency. When it's upside down it's the perfect shape for holding onto foods and keeping them from sliding out from underneath.
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Aug 18, 2016 23:23
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Steve Yun posted:Use a upside-down collander, everybody. Collapsible Steam basket superiority! 
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Aug 18, 2016 23:59
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deimos posted:Collapsible Steam basket superiority! Huh, I wondered what that drat thing in my cabinet was. Turns out its a water bath weight. 
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Aug 19, 2016 01:22
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Ultimate Mango posted:Apparently the Sansaire people are launching a new kickstarter on Monday. Anyone have a clue as to what it is? New Sansaire at $99 price point maybe? Budget vacuum chamber. 😎
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Aug 19, 2016 07:36
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Sharzak posted:I bought an AquaChef sous vide thing and made some chicken--part of it came out really awesome but I realized too late that I think the chicken had been floating in the water rather than completely submerged. How do I avoid this? I use a metal stock pot for my water bath and I got some neodymium magnets from amazon. Usually one magnet on the corner of the bag holding it to the bottom of the pot is plenty. Not sure if they'd work with the cambros, having one magnet inside and one outside, but I'd think they would.
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Aug 19, 2016 15:40
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Subjunctive posted:I was worried about it being too hot and effectively cooking the egg and breaking the sauce, but your point about turning it into a ziploc of biowarfare is well-taken. Not an issue, I found an SV bernaise recipe that calls for 174F. One SV use that blows me away every time is for custards. Did jar creme brulees, came out dead-perfect. I do my cooked ice cream bases in it too, also spectacular.
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Aug 19, 2016 16:21
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Steve Yun posted:http://www.citizensousvide.com/scrambled.html Thanks, but I'm actually more trying to find what temp his hour long scrambled eggs were.
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Aug 20, 2016 16:59
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Test Pattern posted:Not an issue, I found an SV bernaise recipe that calls for 174F. Can you post the brulee instruction? Sounds great.
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Aug 20, 2016 22:33
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https://www.amazon.com/Anova-Culina...316%5Bb%7Cdeals I'm doing it! Gimme advice. What's the goon approved torch btw? Should I just get some home depot propane special? Oh and what tub should I get? That three gallon Rubbermaid? https://www.amazon.com/gp/aw/d/B01FVNI6WO/ref=ox_sc_act_image_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER Bum the Sad fucked around with this message at 19:26 on Aug 21, 2016 |
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Aug 21, 2016 17:40
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Bum the Sad posted:https://www.amazon.com/Anova-Culina...316%5Bb%7Cdeals Bernzomatic ts8000, that way you'll be ready should you ever decide to get a Searzall. And I literally just ordered that 12 quart rubbermaid yesterday. Right now I use a 4.75 gallon cambro and it's just too big for most things and a pin in the rear end. That Rubbermaid looks just the right size for most applications.
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Aug 22, 2016 15:09
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My new Anova WiFi arrived on friday, is there a good place to go for some good starter recipes? I'm just using a stock pot and ziplock bags for now, I'll probably get the food-sealer and a good plastic tub with my paycheck on the first.
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Aug 22, 2016 20:23
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TheQuietWilds posted:My new Anova WiFi arrived on friday, is there a good place to go for some good starter recipes? I'm just using a stock pot and ziplock bags for now, I'll probably get the food-sealer and a good plastic tub with my paycheck on the first. Anything Kenji posted on Food Lab is pretty solid. I recently did some sausage sous vide following his instructions (I chose 66C) and it's amazing how easy it is to get good results compared to boiling or grilling straight.
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Aug 22, 2016 20:30
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TheQuietWilds posted:My new Anova WiFi arrived on friday, is there a good place to go for some good starter recipes? I'm just using a stock pot and ziplock bags for now, I'll probably get the food-sealer and a good plastic tub with my paycheck on the first. The app has some good recipes, just search for the ingredient you want to cook with.
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Aug 22, 2016 20:31
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Has anyone tried SE's brisket and/or chuck? Seeing quite a few comments from people whose meat turned out really dry following those instructions.
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Aug 23, 2016 01:12
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AnonSpore posted:Has anyone tried SE's brisket and/or chuck? Seeing quite a few comments from people whose meat turned out really dry following those instructions. Mine was on the dry side although still pretty good. I did the brisket flat at 155, so maybe using the point and/or a lower temp may turn out better?
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Aug 23, 2016 01:40
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Mine was good, but definitely dry. Next time I'll do a lower temp. I recall doing 144 for 48 hours a couple years ago and it was much better.
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Aug 23, 2016 01:45
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Anyone use one of these Oliso vacuum sealers? Kenji seems to like them and my FoodSaver is acting up after several years of sterling service ( )(ed) Probs just gonna replace the foodsaver with another one but figure might as well look at the competition Ciaphas fucked around with this message at 05:21 on Aug 23, 2016 |
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Aug 23, 2016 04:45
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Ciaphas posted:Anyone use one of these Oliso vacuum sealers? Kenji seems to like them and my FoodSaver is acting up after several years of sterling service ( Those bags cost over $1 a pop.
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Aug 23, 2016 05:15
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Aldi Süd in Germany is selling a vaccum sealer from the 29th of August for 29.99€. It seems to be almost identical to the Foodsaver V2244 in specs: Specs: 110 W seal and seal+vaccum setting single seam. They also sell vaccum foil rolls in a set: 3 rolls of 22 x 300 cm and 2 rolls of 28 x 300 cm for 11.99€, safe up to 70°C. I don't have one yet and have been using the submersion technique. I know this is nothing fancy and the "vacuum" won't be strong, but probably still better than submersion results. I am thinking of picking this up as it should be good enough for my use 2-3 times a month. If this is something I use a lot, I will buy a better one around 150€ eventually, I just don't want to spend that kind of money now without any experience using one of these. Any reason not to go for it?
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Aug 23, 2016 11:12
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Hopper posted:Can you post the brulee instruction? Sounds great. https://www.chefsteps.com/activities/creme-brulee
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Aug 23, 2016 12:38
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uPen posted:Those bags cost over $1 a pop. Are the bags reusable anything like as much as they claim?
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Aug 23, 2016 14:56
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AnonSpore posted:Has anyone tried SE's brisket and/or chuck? Seeing quite a few comments from people whose meat turned out really dry following those instructions. While I typed this I also had my own chuck in the viddle at 155/36h as recommended and it turned out pretty dry and sad.  I'll try again some other time with different settings.
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Aug 23, 2016 20:23
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AnonSpore posted:Has anyone tried SE's brisket and/or chuck? Seeing quite a few comments from people whose meat turned out really dry following those instructions. I did the brisket anova linked, which I think might be the same recipe (from kenji?). It was... Okay. I had a 3.5# brisket flat and scaled the other stuff to that by weight. I think I did about 30h at 155F and the texture was fine at that point, straight out of the bag. I smoked it over apple wood for two hours at 300F to finish, and it was definitely much drier after that. I think that was either too long, too hot or both. I wasn't very happy with the way the bark came out either. Lastly, I think I used like 1/3rd of the salt called for total (after scaling down), still split between a rub before sv and a rub pre-smoke. It was still close to being over-seasoned. I made the mistake of using the bag juice in my sauce, also per their suggestion, and that was super loving salty, like inedible so, until I cut it with a bunch of other stuff. All things considered it was still better than some brisket I've had, but it needs a lot of tweaking still to be great. Edit: another thing I noticed was my flat brisket had a decent fat cap, like a half inch thick. How much, if any of that would you guys trim? I didn't trim much at all because there was no mention of doing so and I figured I'd keep it for flavor and moisture, but I also saw theirs doesn't really appear to have as much of a fat cap in the pictures they published with the recipe. Hauki fucked around with this message at 20:58 on Aug 23, 2016 |
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Aug 23, 2016 20:45
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the yeti posted:Are the bags reusable anything like as much as they claim? https://www.oliso.com/faq/clean-oliso-vacuum-sealer-vac-snap-bags/ posted:The best way to clean your bags is with a sponge & soapy water. Please note we like to err on the side of caution, so we advise you not reuse bags that have contained raw meat, poultry or fish. Almost all of my vacuum sealing is raw meat, poultry, or fish so I'm not really sure what the point is. Meanwhile you can get the roll equivalent of 160 Oliso quart bags for $20: https://www.amazon.com/gp/product/B0052BOEXG/
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Aug 24, 2016 00:55
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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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Ciaphas posted:Anyone use one of these Oliso vacuum sealers? Kenji seems to like them and my FoodSaver is acting up after several years of sterling service ( Anecdotal: mine stopped sucking. Which, you know, sucks.
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Aug 24, 2016 01:21
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Alright, I'll stick to Foodsaver, thanks. Wish it were able to seal up egg though (not that ziploc + water is hard), I've come to love SV scrambled eggs. Gotta get a new vacuum soon though, ruined a $15 steak tonight 'cos it didn't seal right and water got in while I wasn't paying attention. Mutter grumble.
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Aug 24, 2016 04:41
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Ciaphas posted:Alright, I'll stick to Foodsaver, thanks. Wish it were able to seal up egg though (not that ziploc + water is hard), I've come to love SV scrambled eggs. i saw on a blog somewhere that you can use reusable silicone bags for doing sous vide scrambled eggs
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Aug 24, 2016 17:03
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I also used Kenji's recipe for chuck and it ended up dry and sad. I blamed on letting it go too long in the oven afterwards, but it's interesting to see other people seem to have had the same problem (I did 155 at ~36 hours like he suggested).
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Aug 24, 2016 18:53
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I'm interested in actually buying one this time, life kinda sidetracked me and I didn't have too much time to research. I see the Kenji dude you guys all talk about really likes the Anova, but I also see chefsteps are coming into the fray too. Thoughts?
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Aug 26, 2016 20:31
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Dem Bones posted:Almost all of my vacuum sealing is raw meat, poultry, or fish so I'm not really sure what the point is. Meanwhile you can get the roll equivalent of 160 Oliso quart bags for $20: https://www.amazon.com/gp/product/B0052BOEXG/ Lol, that's got to be some kind of rear end covering statement but I can't fathom a company being able to say "we recommend against the literal majority use caseS"
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Aug 26, 2016 21:00
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Divine Blob posted:I'm interested in actually buying one this time, life kinda sidetracked me and I didn't have too much time to research. Anova has excellent customer service, is rather economical as far as these go, and you can have one in your hands tomorrow. Sous vide at its most basic is just bringing water to a temperature and holding it there, so I'm not sure what more the not-yet-shipping-and-currently-waitlisted Joule could do that's all that much better. Full disclosure, I obviously own an Anova Precision Cooker. I also think the app capability bullshit that's so popular for these sous vide devices is not really that enticing, so if Joule has some insane app that cups your balls with water at exactly 112 degrees, then more power to you.
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Aug 26, 2016 23:34
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I'M DOING IT
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Aug 26, 2016 23:44
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Nice cut on that lid, buddy.
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Aug 27, 2016 00:09
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Subjunctive posted:Nice cut on that lid, buddy. Thanks, It's not perfect but I cut a starter notch with scissors traced it, then dremel'd it out with a dremel sanding disk. Got a little bulge or twenty in the cut where I got a little over zealous with the pressure on the disk but I'm happy. It's far more ghetto and jagged than it appears in the photo though. Bum the Sad fucked around with this message at 00:18 on Aug 27, 2016 |
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Aug 27, 2016 00:14
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