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Jan posted:Follow the gospel of Saint Kenji. Enjoy the proceeds. definitely doing this at the weekend
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Dec 5, 2016 18:56
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Bape Culture posted:Anyone know what diameter hole cutter is perfect for anova? My lid shipped today I used a 2.5" hole saw and it worked great.
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Dec 5, 2016 21:35
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I'm prepping for a large BBQ pulled pork. Since its such a massive piece of meat should I brine it in salt/sugar (just salt?) before the cook?
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Dec 5, 2016 22:02
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Bape Culture posted:Anyone know what diameter hole cutter is perfect for anova? My lid shipped today I used a 2 and 3/8 inch hole saw. It's a tight fit, which might be a little too tight, (or who knows maybe you like it that way  ) so you'll probably have to sand it a little to let it slide in and out easily.
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Dec 5, 2016 22:40
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Neurostorm posted:Is this still available? And if so which container does it go with? It goes with the 4.75 galllon cambro https://www.amazon.com/Cambro-12189...rds=cambro+4.75 Still up for grabs
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Dec 5, 2016 22:41
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Flash Gordon Ramsay posted:I thought about doing just a hole but how do you get the lid off when it's running? OH poo poo WHAT UP https://www.amazon.com/gp/product/B0001MRVN6/ref=ox_sc_sfl_title_52?ie=UTF8&psc=1&smid=A2UYNUE1EJLQ25 A cambro lid with sliding door!
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Dec 5, 2016 23:49
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In practice that's really clunky because the unit itself obstructs the sliding bit from sliding fully
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Dec 5, 2016 23:55
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Even so, if you can only open the door 2/3 of the way that means 1/3 of the top is open for slipping food in and out, that seems like enough room, no?
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Dec 6, 2016 00:03
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The lid itself is also kinda weirdly made and doesn't work like you expect it to and detaches whenever it feels like it
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Dec 6, 2016 00:05
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It would also be impossible to remove the whole lid without removing your IC device
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Dec 6, 2016 00:12
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Don't anovas have problems when the container is all sealed up around them? IIRC you don't want the inside of the device to be the path of least resistance for steam.
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Dec 6, 2016 01:55
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Steve Yun posted:It goes with the 4.75 galllon cambro Also do people have any opinions on the Gourmia GSV140? It's going for $100 on amazon right now vs the anova's $150. Neurostorm fucked around with this message at 02:31 on Dec 6, 2016 |
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Dec 6, 2016 02:15
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Steve Yun posted:I don't see any comparative tests on this so I might have to try it myself over vacation In one setup I covered the surface of the water with a single layer of ping-pong balls, and in the other I used the lid and propped up one edge so that the area of the opening was approximately 10% of the water surface area. This number is fairly arbitrary and chosen as being close to the theoretical packing efficiency of the ping-pong balls. In practice the packing isn't this efficient and coverage of lid-with-a-hole setups will vary considerably. But this really isn't going to matter, as the main issue is that the lid-with-a-hole isn't airtight (or rather vapour-proof). If anything, the propped-up Demi lid is going to outperform a flat lid with a hole in it, as the Demi lid is basically a rectangular dome and when propped up the hole is out the side rather than at the top, a setup which will tend to promote condensation better than a flat lid. Anyway. Two trials each setup, all starting from 140 on the Demi (which measured 139 on the Thermoworks probe). Ping-pong trials reached a half-hour temperature of 133 and 134 degrees. Propped up lid trials reached a half-hour temperature of 131 and 132 degrees. Triials were staggered (ping-pong, lid, ping-pong, lid) to hopefully minimise the effect of changes in environmental factors (that is, the temperature in the kitchen---nothing else was happening in the kitchen and it's climate-controlled, but it wouldn't surprise me if the HVAC coming on could account for the differences on this scale). Which is to say my data weakly supports my contention that the ping pong balls are more efficient at heat retention because they lower the exposed surface area of the water. I think the data more strongly support my contention that the differences are too small to matter to most home cooks.
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Dec 6, 2016 04:11
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theres a will theres moe posted:Don't anovas have problems when the container is all sealed up around them? IIRC you don't want the inside of the device to be the path of least resistance for steam. The only opening is at the bottom and that's under water, I don't see a way for the steam to get into the device?
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Dec 6, 2016 08:04
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Hopper posted:The only opening is at the bottom and that's under water, I don't see a way for the steam to get into the device? Mine has vents near the top, and I've had problems from exactly this. Steam got in somehow and was constantly causing the button to trigger. Had to unplug it and let it air out for a day before using again. Since then I still foil for cooks over 12 hours, but I put a vent at least a few inches from the opening for the Anova.
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Dec 6, 2016 19:11
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So since the water never touches the food, technically you could use a trash can for the vizzling container right Asking for a friend
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Dec 6, 2016 20:38
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Sure, makes sense. Just make sure you don't contaminate pouch-to-food when you're debagging the item.
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Dec 6, 2016 20:41
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Steve Yun posted:It goes with the 4.75 galllon cambro I'll take it off your hands. You wanted something like 7 bucks + shipping? I'll shoot you a PM.
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Dec 6, 2016 20:47
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AnonSpore posted:So since the water never touches the food, technically you could use a trash can for the vizzling container right And unless you're using an industrial IC you're going to have trouble keeping that much water at temp. Most ICs designed for home use have a capacity of around five gallons/19 litres. A tall kitchen trash can is 13 gallons and the familiar grey round industrial trash can is 32 gallons.
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Dec 6, 2016 22:03
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Hopper posted:The only opening is at the bottom and that's under water, I don't see a way for the steam to get into the device? You can twist that silver sheath off and there are a few ports under there. The drive shaft is probably the main concern. I store mine disassembled so it has a chance to dry out. Never know what might take up residence otherwise.
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Dec 7, 2016 03:55
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theres a will theres moe posted:You can twist that silver sheath off and there are a few ports under there. The drive shaft is probably the main concern. I store mine disassembled so it has a chance to dry out. Never know what might take up residence otherwise. You can? Neat, did not know that. I'll have to check to see how bad lime is, our water is hard as a rock (18 hardness or whatever you call it) and I am a bit worried...
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Dec 7, 2016 08:18
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What vaccum sealer is worth getting under 100 bucks? Or is perfectly fine to just use ziplocks
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Dec 8, 2016 04:30
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Texibus posted:What vaccum sealer is worth getting under 100 bucks? Or is perfectly fine to just use ziplocks If money and/or kitchen storage space is an issue, and your only use for the vacuum sealer is sous vide, I'd stick with ziplocks. Where the vacuum sealer really shines is for food preservation, such as long-term storage in the freezer, with its use in sous vide being a nice bonus. That said, even a $50 FoodSaver works fine for just sucking air and sealing bags.
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Dec 8, 2016 04:36
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Is there a decent vaccum with re-sealable bags
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Dec 8, 2016 04:53
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Texibus posted:Is there a decent vaccum with re-sealable bags Foodsaver has a resealable bag with a vac port that works with their higher-end sealers' accessory suckbob, but I haven't found a use for the bags themselves. Also they're too leaky to use for long-term storage. Never tried one for cooking sous vide.
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Dec 8, 2016 05:21
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Resealable vac bags always fail, it's just a matter of time.
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Dec 8, 2016 05:32
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First sous vide experiment was a glorious success! Boneless beef rib Nomiku WiFi Multiclad stock pot covered in foil Ziplock bag Quick season and broil to finish Can't even describe how amazing it turned out for the minimal amount of effort. I even forgot to season before I put in bath and it was some of the best beef I've had all year, and I eat at a lot of higher end restaurants. Looking forward to doing some carrots tomorrow. I am wondering why people are using Cambros instead of normal pots? Seems you could keep temps more stable with a good conductor/insulating pot especially ones with thick walls. Is it capacity? Shape?
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Dec 8, 2016 06:03
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The cool tough guys on cooking shows all use cambros
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Dec 8, 2016 06:12
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i like nice words
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just buy a rubbermaid
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Dec 8, 2016 06:17
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djfooboo posted:I am wondering why people are using Cambros instead of normal pots? Seems you could keep temps more stable with a good conductor/insulating pot especially ones with thick walls. Is it capacity? Shape? A) you can buy Cambros that are bigger than most pots for cheaper B) plastic insulates better than metal, which conducts heat out, saves money on electricity C) it's just fun watching your food swim https://www.youtube.com/watch?v=KBfr7X4w3hM
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Dec 8, 2016 08:48
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djfooboo posted:Seems you could keep temps more stable with a good conductor/insulating pot especially ones with thick walls. Good conductors are the opposite of insulators, but for a viddlin pot you'd want an insulator. It doesn't really matter (just like lid chat) because your circulator can maintain a small pot of water regardless of size or the thermal properties of the walls.
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Dec 8, 2016 08:51
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Is it better to have the hole drilled in the corner or just positioned at the middle of a wall? I would have thought the latter would be better for circulation and stuff.
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Dec 8, 2016 08:51
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It doesn't really matter because the circulator is overpowered to make sure the temp is equalized across all the water.
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Dec 8, 2016 08:54
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You'll save some electricity but for cooking it doesn't matter.
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Dec 8, 2016 08:55
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Steve Yun posted:It doesn't really matter because the circulator is overpowered to make sure the temp is equalized across all the water. I was just wondering because you have your foods just swirling around in there and if I try and do that the food inevitably ends up stuck against the circulator not doing anything.
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Dec 8, 2016 08:58
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AnonSpore posted:I was just wondering because you have your foods just swirling around in there and if I try and do that the food inevitably ends up stuck against the circulator not doing anything. I think there was some air still in the bones or something which buoyed the chicken thighs
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Dec 8, 2016 09:02
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AnonSpore posted:I was just wondering because you have your foods just swirling around in there and if I try and do that the food inevitably ends up stuck against the circulator not doing anything. Go to IKEA and buy one of their extendable pot lid holders. It costs ~6$ and works like a charm, everybody seems to use it as an underwater food rack. Hopper fucked around with this message at 09:18 on Dec 8, 2016 |
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Dec 8, 2016 09:15
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Texibus posted:What vaccum sealer is worth getting under 100 bucks? Or is perfectly fine to just use ziplocks Honestly, I wasn't keen on spending too much, so for starters I.bought a 30€ one at Aldi, with an additional pack of rolls that was 8€. I now have enough bags to last until they stick them again in about half a year to a year and the thing is very serviceable. It does a single seam only and you can't adjust vacuum strength, but I just do you let seam manually and honestly, it works amazingly well for the purpose of sous vide. Unless you want to vacuum something delicate like berries or so, I don't see a problem.
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Dec 8, 2016 09:18
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Texibus posted:What vaccum sealer is worth getting under 100 bucks? Or is perfectly fine to just use ziplocks Food saver v2222 model is great and cheap for basic sealing. Been using mine for 6 years and it was $24.
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Dec 8, 2016 17:22
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If you're looking for vacuum sealers or cast iron pans (or meat grinders or sausage stuffers for that matter), check outdoors stores too, e.g. Cabela's and Gander Mountain. They sometimes have some really good sales or clearance items, and it's easy to overlook them.
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Dec 8, 2016 17:34
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