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That is a very good cut indeed. Can I recommend you got to Ikea and buy the much lauded lidholder thing though. Floating a bag in water like that you potentially risk it blocking the water "intake" which can lead to overheating I think. Also it is a really cool steak rack and is collapsible. I just forgot the name....Variera lid holder it is. Costs about 7 dollars I think. .
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Aug 27, 2016 00:18
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Hopper posted:That is a very good cut indeed. Can I recommend you got to Ikea and buy the much lauded lidholder thing though. Floating a bag in water like that you potentially risk it blocking the water "intake" which can lead to overheating I think.
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Aug 27, 2016 00:21
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Made kenjis sv chuck with the fattiest boneless crossrib potroast I could find. 36 hours in the bag with salt, pink salt, liquid smoke and pepper, a week in the fridge then just over an hour in the oven to finish (it was only a 2lb roast). I was a little worried that it would be dry after I saw the amount of liquid and gelatin that came out of the bag but it was tender and delicious with a great bark. After people's comments that it came out salty I rinsed it off after I took it out of the bag and just rubbed it down with black pepper. It was pink all the way through from the tiny bit of curing salt. Served it on white sourdough with pickles and a homemade mustard based BBQ sauce, very good, will make again.
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Aug 27, 2016 00:24
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Hopper posted:That is a very good cut indeed.  Here's a photo without it installed. It's actually quite lovely! It looks decent with the the overhang of the unit though. I think the wife was harassing the poo poo out of me by the time I started the right half.
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Aug 27, 2016 00:25
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Still better than mine, I just snipped off a square from the corner of the lid and didn't bother to round it 
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Aug 27, 2016 00:59
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Hopper posted:Floating a bag in water like that you potentially risk it blocking the water "intake" which can lead to overheating I think. I've vizzled large free floating pieces in a far more space restricted pot, to the point the bag was touching the circulator, and I've never ever had such an issue.
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Aug 27, 2016 05:42
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I'm assuming you cut a hole in the lid to prevent less heat from escaping?
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Aug 27, 2016 05:50
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Divine Blob posted:I'm assuming you cut a hole in the lid to prevent less heat from escaping? Also cuts down on evaporation.
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Aug 27, 2016 06:02
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Also I couldn't actually put the unit in the water without a hole to put it through. Otherwise it would just lay on top doing nothing,
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Aug 27, 2016 06:10
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That hole is precision milling compared with my "let's cut this square opening for a round device" on my old lid. I just bought a PC tub with 2 pc lids. I'll try to Drexel one of those and see how that goes, hence a second one in case I mess up.
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Aug 27, 2016 07:58
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Hopper posted:That hole is precision milling compared with my "let's cut this square opening for a round device" on my old lid. I just bought a PC tub with 2 pc lids. I'll try to Drexel one of those and see how that goes, hence a second one in case I mess up.
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Aug 27, 2016 08:04
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Thanks for the advice. Clear polycarbonate is quite sturdy but I will definitely use the tape suggestion. My plan is to draw an outline, drill a hole in the center and then use saw to cut out bit until I am near the outline, afterwards I'll use my dremel to smooth out the edges. I basically bought the second lid in case I crack the first one. I never cut thick plastic like that.
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Aug 27, 2016 08:19
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Picked up an Anova yesterday, after thinking about getting a circulator for a few years now. I'm gonna do a couple of eggs as a test run and see how it works out. I'm very excited. Edit: Well, the eggs turned out exactly as expected. I cooked one for about one hour and one for 35 minutes in 63.5 C and they turned out exactly as described in the Serious Eats sous vide eggs guide. I think I prefered the slightly jammier consistency of the one hour egg. Next time I'll go for a 65 degree one, to see how that turns out. Next up is puddling some ribs over night for brunch tomorrow. DekeThornton fucked around with this message at 18:36 on Aug 27, 2016 |
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Aug 27, 2016 14:42
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recommendations for boneless pork loin? its really loving cheap here
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Aug 27, 2016 21:20
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I like to use the pork brine from ad hoc, and then I'm pretty sure I did 2 hrs somewhere between 132 & 135. Might depend on the size. These were relatively small. I've finished it a few ways including grilling, torching the whole loin, broiling/roasting the whole thing or slicing and pan searing. I've also used the same method with the fig & fennel stuffed loin out of ad hoc.
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Aug 27, 2016 22:41
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Look for maple rosemary pork loin on the anova app.
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Aug 27, 2016 23:09
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2 hours seems a bit short for a 1kg pork loin and i'm not sure how easily i can get maple syrup in the UK
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Aug 27, 2016 23:12
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I did 1kg of tenderloin for two hours last weekend and it was fine. Loin is thicker though so maybe 3 hours? Also if you can't get maple syrup you should riot or something , jfc.
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Aug 27, 2016 23:18
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Hi guys i have been lurking here for a while. Does the new annova model or other models support timer functions or different phases? Lik can I put some eggs in a pot and have the cooker start sous vide half an hour before i wake up? That way I get perfect eggs everyday. And if I'm ambitious it can cook other things as well at different phase or something
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Aug 28, 2016 09:17
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Labor Day weekend is going to be a cook-fest for me as I prepare a lot of food to be frozen in smaller portions for quick weekday meals, and I wanted to confirm that my plan regarding sous vide ribs was not going to fail, or make anybody sick. I bought english-style beef ribs from the butcher, and plan to use 2 sous vide devices in separate containers to long cook (48 hours+) 4 packages of ribs (3 per pack) until they are about two hours away from being done. I want to then ice-bath chill and freeze them, with the intent that when I'm ready to eat them over the fall/winter, I'll put them back in the sous vide from a frozen state and cook for 3-4 hours to thaw, bring to temp, and finish cooking. Given that I plan to immediately chill and freeze once they're almost done cooking, is there anything I'm overlooking? Kalista fucked around with this message at 19:53 on Aug 30, 2016 |
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Aug 30, 2016 19:26
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Kalista posted:Labor Day weekend is going to be a cook-fest for me as I prepare a lot of food to be frozen in smaller portions for quick weekday meals, and I wanted to confirm that my plan regarding sous vide ribs was not going to fail, or make anybody sick. Just cook them until they are done, then you just have to reheat them. I don't see any benefit to not fully cooking them.
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Aug 30, 2016 20:14
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Jose posted:2 hours seems a bit short for a 1kg pork loin and i'm not sure how easily i can get maple syrup in the UK I did pork loin a few times in the past, dubbed "meat log" by my partner. I'd usually sous vide it using this Nom Paleo's times, about 4-6 hours at 137F. I normally have to chop big roasts into two pieces because my bags and pot can't fit it. One it's cooked, the sky is the limit. I've had it as is, seasoned with salt, pepper and a jus from the sous vide liquids. Also had it as steaks seared on the grill or a cast iron pan. One of my favourites was using thin slices in a ghetto shoyu soba bowl. 
Jan fucked around with this message at 23:32 on Aug 30, 2016 |
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Aug 30, 2016 23:28
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Viddled pork tenderloin is the poo poo, I love it
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Aug 31, 2016 00:38
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Jan posted:I did pork loin a few times in the past, dubbed "meat log" by my partner. I'd usually sous vide it using this Nom Paleo's times, about 4-6 hours at 137F. I normally have to chop big roasts into two pieces because my bags and pot can't fit it. Let's see the noodles there
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Aug 31, 2016 03:33
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Oh cmon man avocado???? Tokugawa shogunate all rolling in their loving graves
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Aug 31, 2016 03:34
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namaste faggots posted:Oh cmon man avocado???? Tokugawa shogunate all rolling in their loving graves Google 'site:.jp アボカド ラーメン', it seems to be a thing. I'd eat it and I've visited Tokugawa Ieyasu's grave.
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Aug 31, 2016 04:37
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Made top side/round of beef on sunday
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Aug 31, 2016 08:25
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Any suggestions on time/temp for top blade roast? I'm thinking 131 or so for 12 hours but I'm open to ideas.
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Aug 31, 2016 12:16
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Jose posted:Made top side/round of beef on sunday drat that looks good.
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Aug 31, 2016 13:05
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The new Sansaire is on KS (https://www.kickstarter.com/projects/681827929/sansaire-delta-make-perfect-cooking-even-easier), and I am heartily unimpressed. $249 MSRP, the usual app integration, whatever. But what really kills it for me is the apparently pot-only design -- I certainly wouldn't be able to use it in the cooler I have, and I'm not even sure it would work well on the cambros and cambro-alikes that others here use. I'm happy with my Anova, but I was hoping for a new low price point on an acceptable device to facilitate gifting.
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Aug 31, 2016 22:59
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Test Pattern posted:The new Sansaire is on KS (https://www.kickstarter.com/projects/681827929/sansaire-delta-make-perfect-cooking-even-easier), and I am heartily unimpressed. $249 MSRP, the usual app integration, whatever. But what really kills it for me is the apparently pot-only design -- I certainly wouldn't be able to use it in the cooler I have, and I'm not even sure it would work well on the cambros and cambro-alikes that others here use. Maybe I'm getting old, but I loathe that retro dot style LED display too.
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Aug 31, 2016 23:17
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That page doesn't give a good look as to how much room it takes in the pot. Which was my biggest complaint with the original Sansaire.
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Aug 31, 2016 23:30
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Flash Gordon Ramsay posted:That page doesn't give a good look as to how much room it takes in the pot. Which was my biggest complaint with the original Sansaire.  Hmmmmmmmm kinda weird edit: ideally, you want an immersion circulator to be tall and thin so that it takes up less space in the cooking vessel. A triangle shape seems to stick more of its mass into the cooking vessel in one of the more intrusive and disruptive ways possible. Steve Yun fucked around with this message at 01:30 on Sep 1, 2016 |
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Sep 1, 2016 01:13
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Hi goons, what kind of cooker will fit http://www.pelican.com/us/en/product/outdoor-heavy-duty-coolers/elite-cooler/standard/35QT/ I really want to get one, thanks!
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Sep 1, 2016 01:34
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caberham posted:Hi goons, what kind of cooker will fit edit: You could use two Anovas and fill the water all the way if you got some wooden beams laying across the top that the Anovas could clip onto. You'd definitely need two and maybe even three if you want to heat 35 quarts of water. That is, if you need to feed more than a dozen people. Steve Yun fucked around with this message at 01:53 on Sep 1, 2016 |
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Sep 1, 2016 01:47
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https://www.chefsteps.com/joule/hardware This looks but I'm not in the states  Anything good for the UK market? Thanks!
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Sep 1, 2016 02:08
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caberham posted:Hi goons, what kind of cooker will fit If you must use this, consider building a custom rig.
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Sep 1, 2016 13:00
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Yeah you're not going to heat 35 quarts of water to any usable temperature with a standard immersion circulator. Just get a Cambro and an Anova dude.
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Sep 1, 2016 17:25
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Steve Yun posted:
But they don't show it in a pot. Given that the outside part is going to be straight up and down, that inside block will protrude even further out into your pot than the measurements would seem to indicate. Which was my big problem with the original sansaire, that thing is huge and really limits what you can use it in. The Joule, by comparison, looks awesome. Slim, spring loaded clip, magnetic base. The only thing that keeps me from getting one is the dumb requirement to use the app to set the temp. App connectivity is fine and all, but there needs to be a way to set the temp directly on the device. It should stand on its own.
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Sep 1, 2016 17:46
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I'd think it'd make you loose 4 inches or so. However if you have a pot a bit deeper than 9 inches you'll have bottom space. Still not wild about any of these other than the Anova 1
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Sep 1, 2016 18:06
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