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Yeah I'm definitely doing a turchetta next week since I'm not doing a whole turkey for one person. I'm doubt I'm going to bother with sous vide carrots although those were pretty good. Current plan is turchetta + cranberry sauce, stuffing rolls, and either green bean casserole or the sauteed green beans + cipollinis (if I can find them). That will probably be dinner for the next week.
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Nov 15, 2016 08:00
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Did some beef short ribs for 48h at 135. Much prefer this to the 72 beef jello recipe. Still not really worth it IMO. if you could get 'em for like $2/lb it would be cool.
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Nov 16, 2016 03:02
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Not that I did, or would ever, pay this much - but what the christ? 
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Nov 16, 2016 03:47
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theres a will theres moe posted:Not that I did, or would ever, pay this much - but what the christ? If I had to pay that much for that little meat I'd just go to a high-end steak house  . Actually is that saying 4x7 oz (so just under 2 lb) or is it saying the total is 7 oz?
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Nov 16, 2016 03:55
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kirtar posted:If I had to pay that much for that little meat I'd just go to a high-end steak house I am pretty sure it's 4x7oz
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Nov 16, 2016 04:18
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I finally got around to drilling a hole in my cambro lid, no doubt doing it completely wrong because i dove into it with no instruction. It actually looks pretty good; the rough edges are all covered by the protruding lip of the vizzler. Definitely much better than awkwardly draping plastic wrap over it every time, wish I'd done it sooner.
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Nov 16, 2016 07:08
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Recipes for tri-tip are all over the place. Cook times and aromatic techniques vary wildly. I have a 3lb tri-tip I wanted to hit some nice garlic and ginger flavors with. Plan on finishing in cast iron since I don't have a torch. Any advice?
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Nov 16, 2016 17:11
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Code for $99 Anova (Bluetooth only) anova2-7e3742dd If you use it please post so other people don't get bummed when it doesn't work.
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Nov 16, 2016 18:42
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Here's another one: anova2-t3ttads7
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Nov 16, 2016 18:44
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Norns posted:Recipes for tri-tip are all over the place. 5-6 hours at 133 (or whatever you prefer; I actually usually do 138 because everyone else I know doesn't like 133). Lots of people say you shouldn't sous vide garlic, but I've literally never had an issue with it. With tri-tip I actually poke holes in it with a paring knife and insert slivers of garlic into the meat, but I may be a little weird.
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Nov 16, 2016 19:11
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Choadmaster posted:5-6 hours at 133 (or whatever you prefer; I actually usually do 138 because everyone else I know doesn't like 133). Lots of people say you shouldn't sous vide garlic, but I've literally never had an issue with it. With tri-tip I actually poke holes in it with a paring knife and insert slivers of garlic into the meat, but I may be a little weird. When it comes to garlic I think the low temp of sous vide accelerates the enzymatic activity that causes it to become more garlicky. I did it once with uncooked garlic and the meat came out quite pungent.
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Nov 16, 2016 19:32
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Choadmaster posted:5-6 hours at 133 (or whatever you prefer; I actually usually do 138 because everyone else I know doesn't like 133). Lots of people say you shouldn't sous vide garlic, but I've literally never had an issue with it. With tri-tip I actually poke holes in it with a paring knife and insert slivers of garlic into the meat, but I may be a little weird. Nope that sounds great. My wife and I can't get enough garlic. How's the texture at 5 hours @ 133? We both love rare steak so the lower temp sounds more appealing.
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Nov 16, 2016 19:34
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qutius posted:Here's another one: Used this one. Grabbed one for an Christmas gift for a friend. Appreciate it
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Nov 16, 2016 20:06
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Norns posted:How's the texture at 5 hours @ 133? We both love rare steak so the lower temp sounds more appealing. It's tender but it's nowhere near mushy or falling apart like a really long / higher temp cook would do. Two more Anova coupon codes: anova2-d69d3b95 anova2-859a737c
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Nov 16, 2016 22:47
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theres a will theres moe posted:Did some beef short ribs for 48h at 135. Much prefer this to the 72 beef jello recipe. Still not really worth it IMO. if you could get 'em for like $2/lb it would be cool. Why is it not worth it? Just the cost or does it not taste good for the length of time required? I tweeted at Anova and got a $50 discount! Just started my first cook, 2 chicken breasts at 150º for 70 minutes. I started from frozen.
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Nov 17, 2016 01:33
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5436 posted:Why is it not worth it? Just the cost or does it not taste good for the length of time required? I think I'm just not a fan of the cut. You can make it pretty melty but the best you're ever going to get out of it is a remarkably edible mouthful of fat. E: congrats on your new kitchen tool. Hope you enjoy that chicken. 170 is quite a bit hotter than I've ever done chicken breasts sous vide but I would expect it would produce something with similar texture to a traditionally cooked CB Vvv I'm not sure I've ever had it at a restaurant. theres a will theres moe fucked around with this message at 01:58 on Nov 17, 2016 |
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Nov 17, 2016 01:51
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theres a will theres moe posted:I think I'm just not a fan of the cut. You can make it pretty melty but the best you're ever going to get out of it is a remarkably edible mouthful of fat. Do you like it at restaurants? Has anyone thought of doing this sous vide? http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam
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Nov 17, 2016 01:54
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5436 posted:Do you like it at restaurants? People definitely do pork shoulder sous vide. Kenji's got the BBQ version with liquid smoke, etc. http://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html Time & temp should be pretty much the same for a bo ssam sort of preparation.. Just different spices.
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Nov 17, 2016 03:36
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2 more codes for the $99 bluetooth Anova, valid through 11/19. anova2-bdst3c33 anova2-cfc4662s
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Nov 17, 2016 03:40
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theres a will theres moe posted:I think I'm just not a fan of the cut. You can make it pretty melty but the best you're ever going to get out of it is a remarkably edible mouthful of fat. You misread the temp.
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Nov 17, 2016 04:07
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5436 posted:You misread the temp. D'whoops. So what did you think?
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Nov 17, 2016 04:32
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theres a will theres moe posted:D'whoops. So what did you think? It was good, not mindblowing. I preferred the ease and simplicity though. Instead of doing it in the oven and having to flip it, and check with a thermometer towards the end to make sure it didn't over cook I just let it sit in the water bath. I finished it with a pan sear which was hard to do since I used frozen breasts that were packaged (Costco) and they had a weird shape. They kept that shape through the cook. I might flatten them a bit next time. I want to try it with salmon, steaks, ribs, and pork butt though.
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Nov 17, 2016 04:40
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According to the Anova twitter they're gonna put out a code that's the same as the one being posted itt for Black Friday, for everyone to use.
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Nov 17, 2016 04:55
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theres a will theres moe posted:I think I'm just not a fan of the cut. You can make it pretty melty but the best you're ever going to get out of it is a remarkably edible mouthful of fat. Have you tried short ribs done at 160 degrees or higher? I don't agree with this obsession with sous viding everything medium-rare just because you can. Med-rare short ribs are not pleasant IMO. Med-rare brisket feels like prime rib rather than brisket. Some things just need higher-temp cooking to get the right texture and/or fat rendering. Choadmaster fucked around with this message at 08:39 on Nov 17, 2016 |
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Nov 17, 2016 08:37
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Choadmaster posted:Have you tried short ribs done at 160 degrees or higher? I don't agree with this obsession with sous viding everything medium-rare just because you can. Med-rare short ribs are not pleasant IMO. Med-rare brisket feels like prime rib rather than brisket. Some things just need higher-temp cooking to get the right texture and/or fat rendering. No. If I ever try again, I'll take this recommendation. Thanks!
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Nov 17, 2016 13:09
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Choadmaster posted:Have you tried short ribs done at 160 degrees or higher? I don't agree with this obsession with sous viding everything medium-rare just because you can. Med-rare short ribs are not pleasant IMO. Med-rare brisket feels like prime rib rather than brisket. Some things just need higher-temp cooking to get the right texture and/or fat rendering. Everyone should really try out several different temperatures for foods and enjoy the different textures because that's part of the magic made possible by sous vide
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Nov 17, 2016 21:05
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Steve Yun posted:Everyone should really try out several different temperatures for foods and enjoy the different textures because that's part of the magic made possible by sous vide Absolutely. After only doing sous vide for years, I had some great bleu tenderloin yesterday. Room temp steaks, crushed peppercorns and flake salt on each side, sear in butter for 1 minute each side, leave the inside raw. Served with horseradish cream and baked root vegetables. I like what sous vide does to trickier cuts, but I'll probably never do tenderloin sous vide. Having a wide repertoire and applying the right tool for the job is what matters.
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Nov 19, 2016 18:52
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Im going to be doing a turchetta for t-day next week. Im wondering how i should finish it, though. It looks like I could deep fry it, pan sear it, or use my searsall torch. Id prefer using the torch, but would deep frying provide a real benefit thats worth the effort/mess over the torch? Plus, i just got the torch and its awesome and i want to use it on everything all the time 
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Nov 19, 2016 21:28
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hedgegnome posted:Im going to be doing a turchetta for t-day next week. Im wondering how i should finish it, though. It looks like I could deep fry it, pan sear it, or use my searsall torch. Id prefer using the torch, but would deep frying provide a real benefit thats worth the effort/mess over the torch? Plus, i just got the torch and its awesome and i want to use it on everything all the time If you have the ability, deep fry it. I made a loving mess doing it last year, but now i have a propane burner outside and a wok. That 100% golden crispy shell is delicious AF.
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Nov 19, 2016 21:35
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Does it matter if I let the bath get to the desired temp before placing the meat in? I have some frozen sausages and I just put them in at 131 but my desired temp is 150. I wouldn't do this with some nice steaks/fish but I figured since it was frozen sausages it'd be fine. Question 2: I've been using ziplock bags and just submerging them until the air comes out. What are the pro/cons versus vac-sealing? I have a foodsaver but its a lot more effort. 5436 fucked around with this message at 22:08 on Nov 19, 2016 |
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Nov 19, 2016 22:00
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Norns posted:Recipes for tri-tip are all over the place. I do ~12 hours at 131 fairly often. Finished in cast iron and torched. Comes out great, I didn't much care for the texture of higher temps and longer times. Usually pealed primes from Costco. Just watch for the grain change when you are carving it if you don't cook tri tip very often.
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Nov 19, 2016 22:20
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The sausages turned out amazing. They were the juiciest sausages I've ever made. I took them from frozen to done in 70 minutes at 151.
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Nov 19, 2016 23:27
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My old Anova just died (temp sensor corroded), but I don't feel too bad about it. 200 bucks for three and a half years isn't bad. If I'm looking at a new one, do they still just make one with simple manual controls? I'd prefer not to have to muck about with an app if I can avoid it.
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Nov 20, 2016 01:15
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a foolish pianist posted:My old Anova just died (temp sensor corroded), but I don't feel too bad about it. 200 bucks for three and a half years isn't bad. The wifi one works just manual and normal. I always just set it on the anova and leave it.
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Nov 20, 2016 01:17
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5436 posted:Do you like it at restaurants? Bossam is great sous vide. For Korean new year we did like 160 overnight and it was the perfect traditional sliceable texture instead of dchang's pulled pork texture.
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Nov 20, 2016 01:22
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a foolish pianist posted:My old Anova just died (temp sensor corroded), but I don't feel too bad about it. 200 bucks for three and a half years isn't bad. They're on major sale right now, I'd pick up one. They have manual controls but the app is lightweight and simple.
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Nov 20, 2016 01:26
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a foolish pianist posted:My old Anova just died (temp sensor corroded), but I don't feel too bad about it. 200 bucks for three and a half years isn't bad. Depending on how it died, you could always try to email them mine died at like 1.5 years, just randomly stopped heating and they sent me a new wifi for free once I sent the old one back, on the other hand right now they are on sale for $100 (bluetooth) but like 5436 said, they all have manual controls and you don't really need to use the app.
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Nov 20, 2016 01:50
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I was an idiot and left it in water for a long time (like two weeks, and it was already 3.5 years old) after a cook. Just forgot about it. I'd feel bad asking for a replacement, honestly.
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Nov 20, 2016 02:01
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Veritek83 posted: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. I put one together today, and right as i tied the last knot, I realized I forgot to add salt. So yes, I can tell you right now it's definitely easier to roll it the second time.
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Nov 20, 2016 02:13
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| # ? Apr 25, 2024 18:41 |
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a foolish pianist posted:I was an idiot and left it in water for a long time (like two weeks, and it was already 3.5 years old) after a cook. Just forgot about it. I'd feel bad asking for a replacement, honestly. I leave mine in the water basically constantly...  Maybe yours just has mineral buildup? Dump a bunch of vinegar into your water and then run it for a while. The newer Anovas are fine but the lack of an on/off switch on the unit is lame.
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Nov 20, 2016 06:21
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