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I just used a hacksaw to cut a corner off of the lid. Worked fine, and I just used some foil to seal the gaps if I was doing a long or particularly hot cook.
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Nov 9, 2016 20:09
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Assuming the circulator is keeping the water at the desired temperature, does a good sealreally even matter?
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Nov 9, 2016 20:31
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Ciaphas posted:Assuming the circulator is keeping the water at the desired temperature, does a good sealreally even matter? Seal helps maintain temp, but also reduces evaporation (more important on long cooks).
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Nov 9, 2016 20:41
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Ciaphas posted:Assuming the circulator is keeping the water at the desired temperature, does a good sealreally even matter? Reduced evaporation is a plus. Also not worrying that your circulator might fall in is nice. My Anova fits in the hole and rests on the plastic ring, I don't even need or use my clamp bit anymore.
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Nov 9, 2016 20:55
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Hah, didn't think about evaporation. I've only done short cooks, nothing long enough where the falling water level would actually be relevant 
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Nov 9, 2016 20:58
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I just saw I received an email with a 80 USD off coupon for an Anova precision cooker valid until the 12. of November. If anyone wants to use it feel free to, I have no use for it as I already own the Anova.quote:Holiday Special, Just for Customers
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Nov 10, 2016 14:10
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Hopper posted:I just saw I received an email with a 80 USD off coupon for an Anova precision cooker valid until the 12. of November. If anyone wants to use it feel free to, I have no use for it as I already own the Anova. alas, expired. thanks tho!
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Nov 10, 2016 19:51
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Expired or lurked? Maybe an A nova owner on here can send you theirs, we all got one I guess.
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Nov 10, 2016 20:25
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I own an Anova and did not receive this email
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Nov 10, 2016 20:27
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I too own an anova and did not get that email. Which is unfortunate seeing as how mine (original Anova One from the initial launch run) just blew its fuse and melted/caught on fire during a cook.
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Nov 10, 2016 21:03
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Sextro posted:I too own an anova and did not get that email. Which is unfortunate seeing as how mine (original Anova One from the initial launch run) just blew its fuse and melted/caught on fire during a cook. You unlocked the searing feature
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Nov 10, 2016 21:05
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uhhhh how bad was the fire? I don't want my dog to die.
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Nov 10, 2016 21:08
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Not bad at all, if I hadn't been looking at it when it happened I never would have noticed and just thought the plug/power area had melted from the fuse blowing.
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Nov 10, 2016 21:14
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Well I already own a Wifi Anova, maybe that's why. They know I am likely not to upgrade mine but instead to generate a new customer for them through gifting. Clever marketing that. Then again, I am in Germany, bought through their European store and got discount voucher in USD for this next purchase... not so clever.
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Nov 10, 2016 21:28
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Thanks to the thread btw. Preheated my cast iron skillet in the oven and it made searing the steaks even easier. Similar great char and less fiddly then heating 100% on the stove.
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Nov 10, 2016 23:40
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What makes heating a skillet in the oven before putting it on the stove betterthan letting it sit on the stove? Do you put oil (spray or otherwise) on before or afterputting it in theoven? (edit: my god this spacebar sucks)
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Nov 10, 2016 23:49
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My oven can get up to like 500F, my stove can't get anywhere near that.
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Nov 11, 2016 00:00
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it's more even
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Nov 11, 2016 00:20
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b22e28ff74e3-7f75fft5 Valid until the 12th, so go get em.
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Nov 11, 2016 00:34
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Submarine Sandpaper posted:it's more even Isn't that more or less the point of cast iron, that it conducts heats evenly overall?
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Nov 11, 2016 00:40
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I always thought cast iron heated unevenly, but it held onto more heat once it got to temperature than say aluminum. That's why it takes longer to heat up and get an even heat.
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Nov 11, 2016 00:52
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Ciaphas posted:Isn't that more or less the point of cast iron, that it conducts heats evenly overall? Iron doesn't distribute heat very well on the stove because iron doesn't distribute heat well in the first place and the stove is very localized heat. Heating it in the oven mitigates that because hot air will hit all parts of the skillet.
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Nov 11, 2016 00:54
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Jeoh posted:b22e28ff74e3-7f75fft5 Someone snaked this one. Was going to wait for Joule but with all of the issues they're having I'm over it, especially with a promo this sweet. If anyone's got an extra one of these promo codes (assuming they keep running the promo and extend the date), I'll throw ya some clams via PayPal or whatever you like.
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Nov 11, 2016 01:11
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Steve Yun posted:Iron doesn't distribute heat very well on the stove because iron doesn't distribute heat well in the first place and the stove is very localized heat. Heating it in the oven mitigates that because hot air will hit all parts of the skillet. Well guess I've been dead loving wrong all this time. Never tried the oven skillet method. Guess I've got an excuse to pick up a rib-eye tonight. So oil up, heat in oven at 450+, put on stove at high heat, sear as normal? Does that work at all for uneven stuff like chicken breasts or am I just gonna end up with alternately burned and unseared skin?
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Nov 11, 2016 01:29
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Well I never use the oven, I just slowly heat the pan at low heat at first while I prep my food such as side dishes etc. then before I drop the steak in turn it up to high heat until the oils smokes. But I am sure both methods are valid and probably produce similar results.
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Nov 11, 2016 01:36
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Ciaphas posted:Well guess I've been dead loving wrong all this time. It works just fine on lots of stovetops, you know. Electric coils are pretty even if large enough, as is induction. Unless you have actual problems searing things on the range, this is just a solution in search of a problem.
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Nov 11, 2016 01:37
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More that I've always been / considered myself inept at cooking, and cooking meats especially, so any new understanding makes me question myself (which is why this whole SV fad has been nice for me, get better results than I would otherwise almost no matter what. 'specially boneless skinless chicken)
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Nov 11, 2016 02:05
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Ciaphas posted:Does that work at all for uneven stuff like chicken breasts or am I just gonna end up with alternately burned and unseared skin? Things only brown when they're in contact with the pan, so it won't help your chicken breast skin. What I do is rip the skin off and fry it like bacon. It looks weird because you end up with a flat piece of crispy skin, but whatever.
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Nov 11, 2016 03:05
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Ciaphas posted:Isn't that more or less the point of cast iron, that it conducts heats evenly overall? Not really. Cast iron has a really big heat capacity, so it doesn't change temperature rapidly so it won't cool down when you put food in it. But it's not a great thermal conductor, so it can easily develop hot spots. The trick is to heat is long enough for it all the come to equilibrium.
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Nov 11, 2016 03:08
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That is actually interesting, thanks. I wonder how I got that backwards.
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Nov 11, 2016 05:01
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If I'm searing a steak (always gotta be a thick ribeye), I throw my cast iron in the oven at 500 and let it hang out in there while I post / do prep / cleanse the kitchen from last night's steak. I cook a lot of steaks. Tie up a sprig of thyme with butcher's twine, roast some garlic while the cast iron heats (don't burn it) -- or better yet, roast garlic ahead of time and melt some butter and combine the two in an ice cube tray and freeze. Baste the steak in these things after searing the first side. Also remember to make some slits in one side of the steak before cooking so that it doesn't curl up. Finish in the oven at 350. Also, reverse searing also owns for hella thick steaks. gently caress, sorry for derailing. I love steak and cast iron.
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Nov 11, 2016 15:55
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Ciaphas posted:That is actually interesting, thanks. I wonder how I got that backwards. It's a pretty common misconception. http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html See myth #2.
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Nov 11, 2016 20:30
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Has anyone done their Thanksgiving turkey sous vide? I saw a recipe on chef steps that finished on the grill that sounds quite nice. I'm mainly interested because this leaves my oven open for all the other dishes and would greatly simplify trying to get everything on the table at the correct time. https://www.chefsteps.com/activities/epic-grilled-turkey-with-amazing-ribs-meathead-goldwyn Epiphyte fucked around with this message at 20:24 on Nov 14, 2016 |
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Nov 14, 2016 20:19
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I'm planning to do a turkey breast sous vide this year. I did a turkey breast on the grill with indirect coals and a bag of wood chips and it came out drat good. The texture was different than in the oven, a little more pork like, but the flavor was so good. I brined it with Alton Brown's turkey brine which was likely the difference in texture. I probably want to back the brine time down a bit since it is just a breast.
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Nov 14, 2016 21:11
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My plan is to do the breasts turchetta style and try to confit the legs. Also going to make a side of SV carrots so I can spend as little time as possible actually cooking on thanksgiving.
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Nov 14, 2016 21:20
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Epiphyte posted:Has anyone done their Thanksgiving turkey sous vide? Yes, did a turkey porchetta off of a breast alone last year. Kenji loves his salt, be careful. Other than that, if you screw up the skin it's OK, just leave it off. My plan this year is to vide the breasts while roasting the thighs and wings.
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Nov 14, 2016 21:36
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Epiphyte posted:Has anyone done their Thanksgiving turkey sous vide? I did the Serious Eats SV Deep Fried Turkey Porchetta last year. Was a bit messy, but was amazing and 0 leftovers. If I do it this year, I'm going to meatglue the skin back on.
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Nov 14, 2016 21:36
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The Serious Eats Sous Vide Turchetta is indeed the bomb. I take the dark quarters and smoke them on Thanksgiving (and fill the empty space in my smoker with sweet potatoes). I do the breast Turchetta style in advance and deep fry to both reheat and crisp the skin (I used to do straight up fried turkeys and frying the turchetta is better in every way). Also y'all should be making sous vide cranberry sauce. Its easy to do in advance and you just need to know to control the texture by how many berries you burst or mash when heating at the end.
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Nov 14, 2016 21:50
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Serious Eats sous vide turkey breast is also extremely easy and people love it.
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Nov 14, 2016 22:01
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| # ? Apr 26, 2024 21:23 |
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I actually did the turchetta for dinner tonight. Started yesterday afternoon and let it sit, bagged the fridge overnight before putting it in the bath this afternoon. Really, really tasty. Messy and a good bit of work, but worth definitely doing as a project or special occasion meal. Having done it once, I think the whole skin removal and rolling will be easier next time.   
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Nov 15, 2016 05:05
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