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Dem Bones posted:I set off my smoke alarm probably…95%? less often now that I use one of these as an exhaust fan in the window whenever I sear: http://amzn.to/2gzhfbi I have one of these and can confirm it rules.
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Dec 3, 2016 19:17
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What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff.
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Dec 4, 2016 04:56
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Fish. Sv'd fish is loving perfect. The problem is finishing it without a blowtorch.
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Dec 4, 2016 05:00
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Mi cuit salmon is hard to do otherwise. Be sure to follow the salt curing instructions carefully and don't gloss over it. 48 or 72 hour shortribs also excellent (use bone-in, boneless shortrib doesn't get the same effect). There are several different recipes. I haven't done one with a marinade (like David Chang's) but maybe I should try it sometime soon.
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Dec 4, 2016 05:03
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A quick hit right tight up under the broiler can work in a pinch.
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Dec 4, 2016 05:04
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Steve Yun posted:Mi cuit salmon is hard to do otherwise. Be sure to follow the salt curing instructions carefully and don't gloss over it. Do you have a link for Chang's recipe? I am intrigued and will have some time over the holidays....
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Dec 4, 2016 06:35
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http://www.tinyurbankitchen.com/48-hour-sous-vide-short-ribs-momofuku/
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Dec 4, 2016 06:39
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Crunkjuice posted:What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff. These are great, not sure if it's drastically different, but drat good carrots. http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html
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Dec 4, 2016 06:51
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Crunkjuice posted:What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff. Hard/soft/poached eggs, carrots, asparagus are all interesting SV. https://www.chefsteps.com/activities/salmon-104-f is a weird SV only recipe.
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Dec 4, 2016 06:59
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Crunkjuice posted:What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff. Maybe try scrambled eggs? They always come out creamier and more flavorful when I SV them (though it's too much effort compared to just throwing the fuckers on the pan most times)
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Dec 4, 2016 07:02
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365c seems rather hot for deep frying
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Dec 4, 2016 09:28
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Jose posted:365c seems rather hot for deep frying You'll definitely know your oil is at the right temperature if it's smoking
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Dec 4, 2016 09:36
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Steve Yun posted:You'll definitely know your oil is at the right temperature if it's smoking
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Dec 4, 2016 13:15
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Dec 4, 2016 17:35
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Crunkjuice posted:What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff. This meal was my first drat this device was worth buying http://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html Also stands out for me because it's an easy cook. I could never get pork tenderloin right before because of the whole pork will murder you mindset my parents instilled in me.
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Dec 4, 2016 17:49
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I have two boneless butterflied 2lb leg of lamb I want to cook up. Cook times seem to range from 2 hours to 3 days. HELP!
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Dec 4, 2016 17:52
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Multiday cooks give me the heebie-jeebies. Also I live in a tiny apartment and there's no room.
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Dec 4, 2016 18:25
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namaste faggots posted:Also I live in a tiny apartment and there's no room. The big box setup is nice but unnecessary. I use mine with a stewpot. If you already have one of those, the anova isn't taking up appreciably more room than a stick blender or something.
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Dec 4, 2016 18:47
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Norns posted:I have two boneless butterflied 2lb leg of lamb I want to cook up. Follow the gospel of Saint Kenji. Enjoy the proceeds.  Did it for 5-6 hours at 56C, as I recall.
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Dec 4, 2016 18:50
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Hey guys, not trying to turn back to cast iron chat, I know it was a bit of a derail earlier. But I figured I'd post my after pics since ya'll helped me so much. Flax seed @ 500 for 1 hour, wiht 2 hour cooldown, five times.
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Dec 4, 2016 19:18
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Jan posted:Follow the gospel of Saint Kenji. Enjoy the proceeds. Thanks! Gunna give that a shot! Looks great. Norns fucked around with this message at 19:23 on Dec 4, 2016 |
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Dec 4, 2016 19:19
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Norns posted:Thanks! Gunna give that a shot! Looks great. Yeah I never expected it to come out so good, its like night and day if you look at my before pics back a page or so. I don't know why I was so nervous about it, it was a bit of a pita, but nothing too bad, now to sear some chicken breast for ramen! Which leads me to my next question, how the heck do I know if my Cast Iron is hot enough to sear but not too hot? Or does it not matter? I have no idea how long to leave it on the stove for. edit: Well now I feel like an idiot, you were talking about the food post, I should have assumed 
Knifegrab fucked around with this message at 19:24 on Dec 4, 2016 |
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Dec 4, 2016 19:21
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Knifegrab posted:Yeah I never expected it to come out so good, its like night and day if you look at my before pics back a page or so. I don't know why I was so nervous about it, it was a bit of a pita, but nothing too bad, now to sear some chicken breast for ramen! I was replying to the lamb but your cast iron does look good! I know mines hot enough when it starts just starts to smoke.
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Dec 4, 2016 19:24
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Norns posted:I was replying to the lamb but your cast iron does look good! If you want alternatives, he also put up a black olive leg of lamb using the same principles, and while this rosemary and garlic one is for a slow roasted recipe, it'd probably also work sous vide.
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Dec 4, 2016 19:30
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I've seen people use ping pong balls to keep the heat in for long cooks. Does this work, seems easier than making a lid.
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Dec 4, 2016 22:41
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It helps retain heat but you will still have evaporation without a lid
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Dec 4, 2016 22:51
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BraveUlysses posted:It helps retain heat but you will still have evaporation without a lid That doesn't seem to be a big deal for me, easy enough to add a little water every 12 hours. I got a cooler instead of a cambro so making a lid will be annoying.
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Dec 4, 2016 23:10
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Far as I can tell everyone who uses ping-pong balls ends up giving up on ping-pong balls after a while because they are annoying and the effectiveness is arguable. I mean, just think about washing them Also, keep in mind that evaporation isn't just water loss, it's also heat loss. Ping pong balls don't stop either as effectively as a full lid, so it takes longer for water to get up to temp and more electricity to maintain it
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Dec 4, 2016 23:44
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5436 posted:I've seen people use ping pong balls to keep the heat in for long cooks. Does this work, seems easier than making a lid. You could also buy special beads that float and hold the heat in... or not fall for some mumbo jumbo extra expensive but not needed doodads designed to milk food hipsters and just your lid. I am usually reluctant to do precision cutouts due to lack of skill but PC cuts really well and dremeling my lid took all of 20 minutes.
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Dec 5, 2016 00:29
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I just slap a sheet of heavy duty aluminum foil on top. It usually lasts me a dozen or so cooks before I rip the thing.
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Dec 5, 2016 00:40
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I think ping png balls are probably better suited for a commercial kitchen where taking the lid off constantly will be a big pain in the rear end. You don't have to do it as often if you're just cooking a single meal, so the lid is a better option.
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Dec 5, 2016 00:48
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Knifegrab posted:Hey guys, not trying to turn back to cast iron chat, I know it was a bit of a derail earlier. But I figured I'd post my after pics since ya'll helped me so much. Final word: when you cook with it, some of it might fall off and turn patchy and ugly. Fear not! Keep cooking in it with vegetable oil and it will fix itself eventually.
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Dec 5, 2016 01:04
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Knifegrab posted:Hey guys, not trying to turn back to cast iron chat, I know it was a bit of a derail earlier. But I figured I'd post my after pics since ya'll helped me so much. 
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Dec 5, 2016 01:36
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Steve Yun posted:Also, keep in mind that evaporation isn't just water loss, it's also heat loss. Ping pong balls don't stop either as effectively as a full lid, so it takes longer for water to get up to temp and more electricity to maintain it Heat loss at the surface will be dominated by evaporative cooling (over e.g. radiative losses), so any system that reduces evaporation will be better at heat retention (unless you're doing something crazy like floating elaborate heat sinks on the surface or something). A lid will capture and re-condense a certain amount of water vapour, but this won't be a simple function of surface area. As a pratical matter, however, unless you're looking at corner case where you're operating at the ragged limits of the heating capacity of your IC or you're cooking over very, very long periods of time in an arid environment or something silly like that it's not going to make any difference to a home cook. So most people are better off deciding based on personal preference, perceived convenience, or that kind of thing.
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Dec 5, 2016 01:41
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Knifegrab posted:Hey guys, not trying to turn back to cast iron chat, I know it was a bit of a derail earlier. But I figured I'd post my after pics since ya'll helped me so much. Looks good, did you try to cook anything on it yet like an egg quick to see how the non-stick is?
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Dec 5, 2016 01:58
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SubG posted:Heat loss at the surface will be dominated by evaporative cooling (over e.g. radiative losses), I don't see any comparative tests on this so I might have to try it myself over vacation
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Dec 5, 2016 03:18
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Plinkey posted:Looks good, did you try to cook anything on it yet like an egg quick to see how the non-stick is? Haven't done eggs yet, just the chicken and the surface is somewhat non-stick but far from perfect.
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Dec 5, 2016 03:58
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Steve Yun posted:
Is this still available? And if so which container does it go with?
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Dec 5, 2016 16:53
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Anyone know what diameter hole cutter is perfect for anova? My lid shipped today 
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Dec 5, 2016 17:20
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Bape Culture posted:Anyone know what diameter hole cutter is perfect for anova? My lid shipped today 60mm, or a little over 2.3 inches by my calipers for the Wifi/BT model. e: that is, that's the diameter of the stick. You might want to bore a slightly larger hole.
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Dec 5, 2016 17:30
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