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I got one. Hope it lasts!
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Sep 16, 2016 19:46
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I'm trying a brisket for 48 hours at 133, I'll let you guys know how it goes. I think I'm gonna blow torch it at the end.
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Sep 16, 2016 19:57
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Bum the Sad posted:I'm trying a brisket for 48 hours at 133, I'll let you guys know how it goes. Then your username is appropriate. Blowtorching always leads to sadness.
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Sep 16, 2016 19:59
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Flash Gordon Ramsay posted:Then your username is appropriate. Blowtorching always leads to sadness. Why so?
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Sep 16, 2016 20:01
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Bum the Sad posted:Why so? It tends to be uneven and, for lack of a better term, unnatural. You really can't get that proper browning, it tends to be go from zero to just plain charred. It's nothing like something with a proper sear, or slow browned in an oven. I can't imagine it will even close to a proper bark. Certainly give it a shot, but I've never been happy with a blowtorch crust.
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Sep 16, 2016 20:07
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Flash Gordon Ramsay posted:It tends to be uneven and, for lack of a better term, unnatural. You really can't get that proper browning, it tends to be go from zero to just plain charred. It's nothing like something with a proper sear, or slow browned in an oven. I can't imagine it will even close to a proper bark. Certainly give it a shot, but I've never been happy with a blowtorch crust. You're a blowtorch crust. So uh how should I finish it without cooking the gently caress out of it? My options are oven and blowtorch.
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Sep 16, 2016 20:09
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Bum the Sad posted:You're a blowtorch crust. I did a prime rib recipe that had me put the rested rib roast back in a 500+ degree oven for 5 minutes. That gave it a nice even crust without cooking it noticeably further. You could try that. I think the searzall is supposed to overcome the problems of the blowtorch, but it just doesn't put out enough btu's to do the job right. comedy option: dip the brisket in liquid nitrogen briefly, then deep fry it for a minute.
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Sep 16, 2016 20:20
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Flash Gordon Ramsay posted:I did a prime rib recipe that had me put the rested rib roast back in a 500+ degree oven for 5 minutes. That gave it a nice even crust without cooking it noticeably further. You could try that.
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Sep 16, 2016 20:21
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Bum the Sad posted:This sounds reasonable Make sure you pat it dry really well before you do whatever you do. Water is the enemy of browning. And definitely give the blowtorch a shot on a small spot on it so you can see what I'm talking about. It's hard to explain, but it just comes out...different.
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Sep 16, 2016 20:24
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Flash Gordon Ramsay posted:I did a prime rib recipe that had me put the rested rib roast back in a 500+ degree oven for 5 minutes. That gave it a nice even crust without cooking it noticeably further. You could try that. Can confirm after a few weeks with one that screaming hot cast iron > searzall (though I guess that's not an option in this case) Definitely easier to clean up after a torching if I'm feeling lazy, and easier to deal with bumpy stuff like chicken thighs, so still a handy tool in the box IMO I have not tried the oven or its broiler, for the same reason Bum the Sad posited, that I figured even 500deg+ wouldn't be hot enough to sear it without cooking it more inside. Guess that depends on the meat in question, though. Ciaphas fucked around with this message at 20:27 on Sep 16, 2016 |
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Sep 16, 2016 20:25
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Ciaphas posted:Can confirm after a few weeks with one that screaming hot cast iron > searzall (though I guess that's not an option in this case) You know the brisket is flat and cut into quarters (I did half of it and froze the other) Honestly I could cast iron it, it'd fit most of it.
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Sep 16, 2016 20:28
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Just uh, open windows and fans and maybe have a spatter guard handy, but I'm sure you know that 
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Sep 16, 2016 20:32
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Flash Gordon Ramsay posted:Make sure you pat it dry really well before you do whatever you do. Water is the enemy of browning. Pat it dry and run the blowtorch over real fast to dry the outside if you want.
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Sep 16, 2016 20:38
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Any thoughts on a top sirloin? I'm thinking 130 for 90-2 hours then sear on the cast iron inferno of Maillard-as-gently caress-ering, then serving with Hollandaise, Béarnaise, or Choron sauce and Asparagus.
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Sep 17, 2016 02:38
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Flash Gordon Ramsay posted:I did a prime rib recipe that had me put the rested rib roast back in a 500+ degree oven for 5 minutes. That gave it a nice even crust without cooking it noticeably further. You could try that. I definitely want to give cryofrying a shot someday.
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Sep 17, 2016 02:51
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What does cryofrying do?
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Sep 17, 2016 03:09
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its right at the start https://www.youtube.com/watch?v=I_tgxzXmpKQ
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Sep 17, 2016 08:19
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Ok took out a test piece at 42 hours. Dried wig paper towel and torch. Now have it in the oven at 500 degrees for 10 minutes.
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Sep 17, 2016 20:49
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 Very tasty. Still a little chewy. Think I'm gonna leave it in till tomorrow afternoonish for a 64-70 hour cook. (Started 8pm Thursday.) I wonder if it'll ever get truly tender at 133. Bum the Sad fucked around with this message at 23:41 on Sep 17, 2016 |
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Sep 17, 2016 21:05
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toplitzin posted:Any thoughts on a top sirloin? quoting myself because I'm still pondering this meal. Has anyone combined the overnight brine/drying of the steak (salt pepper then on a cookie rack uncovered) then bag/puddle/sear vs season and rest in the bag? Edit:  I have TWO sirloins. I can do some science!
toplitzin fucked around with this message at 23:58 on Sep 17, 2016 |
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Sep 17, 2016 22:56
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Bum the Sad posted:
I like short ribs at 132 for 48 hours but a lot of folks do 72 hours. So I'm sure it's doable, just needs more time. The finish looks pretty good though.
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Sep 17, 2016 23:06
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Looks like Mellow is shipping in November. I'd forgotten that I ordered one.
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Sep 17, 2016 23:22
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Flash Gordon Ramsay posted:I like short ribs at 132 for 48 hours but a lot of folks do 72 hours. So I'm sure it's doable, just needs more time. The finish looks pretty good though. I paper toweled it, then lightly blow torched it(just for drying purposes like that goon suggested) then I threw it in a 500 degree oven for like 9 minutes.
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Sep 17, 2016 23:40
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Subjunctive posted:Looks like Mellow is shipping in November. I'd forgotten that I ordered one. this looks too ~*internet of things*~ for my taste. But let us know how well it works anyway.
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Sep 18, 2016 01:34
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I just wanted the hold-cold-then-heat part, but yeah I fear it's going to come with a wearable and voice control or something.
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Sep 18, 2016 02:19
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Subjunctive posted:Looks like Mellow is shipping in November. I'd forgotten that I ordered one. Zé is the inventor of Mellow or something and posts here time and again. Glad they are finally shipping, but I cancelled my preorder ages ago. I don't need a third puddle and my Dad can buy his own if he wants one (to go with the vacuum chamber sealer he took out of the box and still hasn't used). The ability to keep cold and then heat is a good idea, but capacity seemed small.
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Sep 18, 2016 04:28
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i remember way back when a goon was thinking of sous videing an entire lamb leg and the thread being in uproar that it was too thick and hence dangerous. Is that still a thing? not because i intend to do it just i ate roast lambs leg last night and remembered
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Sep 18, 2016 09:59
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Ultimate Mango posted:Zé is the inventor of Mellow or something and posts here time and again. Glad they are finally shipping, but I cancelled my preorder ages ago. I don't need a third puddle and my Dad can buy his own if he wants one (to go with the vacuum chamber sealer he took out of the box and still hasn't used). I'll see whether this replaces or augments my Anova. I think cold-hot will be most useful for weeknight dinners, where I'm cooking for two. For larger cooks I'm usually around to set stuff correctly, or I guess I could use a smart plug or timer like a goddamned peasant. (I'll take your dad's sealer, if it's in the way.)
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Sep 18, 2016 13:55
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It's really easy to roast a leg of lamb and not screw it up in my opinion. I don't think SV adds much to the process.
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Sep 18, 2016 14:25
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My Anova has some kind of cold feature but doesn't tell you how to use it. I think you load the container with ice. And then you can start it remotely at some point. Some message board people says the all will yell at you of it gets too warm from the ice melting so you can go ahead and start it early if needed.
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Sep 18, 2016 14:34
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namaste faggots posted:It's really easy to roast a leg of lamb and not screw it up in my opinion. I don't think SV adds much to the process. i just remember someone suggesting it so thought i'd ask the thread
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Sep 18, 2016 21:25
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No difference. Both delicious. My bearnaise broke while holding on service. Still delicious.
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Sep 19, 2016 04:43
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Jose posted:i remember way back when a goon was thinking of sous videing an entire lamb leg and the thread being in uproar that it was too thick and hence dangerous. Is that still a thing? not because i intend to do it just i ate roast lambs leg last night and remembered Botulism spores (bad bad bad) thrive in a warm (but not hot) environment (that is also low oxygen and low acidity). This is why you're supposed to dunk your cooked steak sacks into ice water if you're not going to sear and serve them right away. The center of a leg of lamb cooked sous vide will take a long time to rise above the ~dangerzone~, increasing the opportunity for your roast to become tainted with Botox. I would advise against cooking a whole leg of lamb sous vide, but if I were to bet on it, you probably won't die a painful death from it.
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Sep 20, 2016 09:12
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Whiskey Sours posted:Botulism spores (bad bad bad) thrive in a warm (but not hot) environment (that is also low oxygen and low acidity). This is why you're supposed to dunk your cooked steak sacks into ice water if you're not going to sear and serve them right away. Tried a whole shoulder of lamb sousvide. Smelled a bit weird when I got it out of the bag it came in. Packaging said "it might smell, let it air out" . Let it air out, then sealed it up and vizzled it for 12 hours. The foul smell permeated the whole joint. Did not eat. Moral of story: don't buy British lamb from a supermarket. NZ lamb or decent butchers only.
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Sep 20, 2016 09:22
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Was it bone in
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Sep 20, 2016 09:29
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Steve Yun posted:Was it bone in I think so. It was a while ago. All I remember was the taste.
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Sep 20, 2016 09:37
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Horse Clocks posted:I think so. It was a while ago. All I remember was the taste. You ate it?
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Sep 20, 2016 10:34
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Could one make safe to eat "raw" cookie dough by the low and slow pasteurization curve? I mean there are eggless recipes out there already, but it could be interesting. Thoughts?
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Sep 20, 2016 11:29
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toplitzin posted:Could one make safe to eat "raw" cookie dough by the low and slow pasteurization curve? I made it with pasteurized eggs (pasteurized via sous vide) for my pregnant wife years ago, but now the FDA says not even raw flour is safe. If you try to cook the cookie dough low and slow the butter fat is going to melt and god knows what will happen to the texture of the dough. But I'm not sure how you would pasteurize the flour by itself.
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Sep 20, 2016 12:36
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Flash Gordon Ramsay posted:I made it with pasteurized eggs (pasteurized via sous vide) for my pregnant wife years ago, but now the FDA says not even raw flour is safe. If you try to cook the cookie dough low and slow the butter fat is going to melt and god knows what will happen to the texture of the dough. But I'm not sure how you would pasteurize the flour by itself. Could you not just SV a pouch of flour at sufficiently high temperature?
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Sep 20, 2016 12:41
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