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Anne Whateley posted:I use Diamond and he's still way too salty.
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Jan 14, 2017 02:20
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Just loaded up 2 steaks I cut from a sirloin tip roast into the meat jacuzzi. Going to run them at 131 for 6-8 hours. Trying out my MacGuyver'd together rack and binder clip system.  
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Jan 14, 2017 17:04
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Multitasking with some beef shoulder in for 48 hours and beef short ribs in for 72, all at 135. Would have gone for 131 but the girl doesn't like things as rare as I do.
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Jan 14, 2017 17:19
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Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
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I use regular Morton kosher salt and I've yet to make a Kenji recipe that tasted too salty to me, but maybe I just love my salt. I remember Alton Brown having a similar problem - he writes about it in the good eats pizza dough recipe how he realized he just likes a lot more salt than most people.
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Jan 14, 2017 19:47
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Dem Bones posted:Multitasking with some beef shoulder in for 48 hours and beef short ribs in for 72, all at 135. Would have gone for 131 but the girl doesn't like things as rare as I do. Curious to know how the Short Ribs turn out. I saved some ribs from a Ribeye roast that I cut and I don't know what to do with them. Suggestions welcome.
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Jan 14, 2017 22:27
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sterster posted:Curious to know how the Short Ribs turn out. I saved some ribs from a Ribeye roast that I cut and I don't know what to do with them. Suggestions welcome. Throw them in a smoker.
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Jan 15, 2017 00:49
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Trying the sous vide carnitas thing posted above, I did the ones out of modernist cuisine a while back and was fairly disappointed compared to the old school recipe I use normally, so I hope these turn out better. I did modify the seasoning a little bit, way less cinnamon plus a few extras. Went for the middle time/temp range, 72.5c for 18-20 hours depending on when we want to eat tomorrow. I like that on this recipe he stepped back to "season generously" instead of calling for like two and a half loving ounces of kosher salt are you kidding me for a 4-5# cut of meat.
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Jan 15, 2017 02:22
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Dacap posted:Just loaded up 2 steaks I cut from a sirloin tip roast into the meat jacuzzi. Going to run them at 131 for 6-8 hours. Follow up! Ended up vizzling the steaks for 9 hrs. Seared on cast iron in grapeseed oil and butter for about 30 secs a side  
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Jan 15, 2017 02:41
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Mikey Purp posted:By a random stroke of luck Kenji posted his sous vide carnitas article the day before I was planning on making some using his traditional "no waste" method, so I gave the sous vide method a whirl instead and we had them for dinner last night. Funny, I get a Joule for Christmas and when I find the thread to post my results the first recipe I see is for the exact thing I made!  In my oven, 5 minutes was enough under the broiler, flipping after 3, but ymmv.  I'm hella happy with my Joule! So far, just this and the Chef Steps overnight bacon. Pro-tip: when people say crème brûlée torches are not good for bacon, listen. Just use a frying pan; it's easy enough to clean. Thankfully, I only did a small test piece with the torch.
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Jan 15, 2017 03:18
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VERTiG0 posted:Throw them in a smoker. Don't have a smoker I suppose I could do the whole fake smoker grill thing with my propane grill.
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Jan 15, 2017 04:59
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Just started an 18 hour cook for the carnitas. I have them double bagged with a ziploc inner bag and a vacuum seal outer bag. For the ziploc, I dunked it in water to remove most of the air and then I vacuum sealed that in a normal vac bag. After submerging, I obviously didn't remove all the air from the ziploc. I have both bags submerged underwater but there is clearly some air in the ziploc bag. Even though there is still a bit of air, since it's underwater should it be ok? E: never mind, rebagged it anyways. nwin fucked around with this message at 03:37 on Jan 16, 2017 |
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Jan 16, 2017 03:29
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Just vacuum seal once! I've never had a vac seal bag fail, even after 72 hrs.
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Jan 16, 2017 04:01
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TheReverend posted:Just vacuum seal once! I've never had a vac seal bag fail, even after 72 hrs. It was water displacement with a ziploc.
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Jan 16, 2017 04:12
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kirtar posted:It was water displacement with a ziploc. and then vac sealed, in a second bag. just do one vac seal bag for long cooks, you'll be fine.
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Jan 16, 2017 04:14
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Yeah the whole reason I did it twice is because I couldn't vac seal all the orange liquid.
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Jan 16, 2017 04:21
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Tried the carnitas recipe posted above, texture was good after a quick fry in cast iron but flavor was off. I guess I'll try my own seasoning next time and just use the same time/temp. Also yeah my orange was super juicy and even splitting the recipe into 4 1# bags with a quarter orange each and manually vaccing I had to do a second seal (and my drip tray overflowed).
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Jan 16, 2017 05:47
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You could freeze the juice, then seal the frozen juice.
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Jan 16, 2017 05:56
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I might just make recado rojo and rub the pork with that next time, that's probably closer to the flavor profile I'm looking for and much easier to deal with as far as sous vide goes.
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Jan 16, 2017 06:06
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Throw can of condensed milk into 85C puddle, take out after 12 hours, instant dulce de leche happiness.
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Jan 16, 2017 12:26
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So my carnitas turned out horribly-I did 165 at 18 hours and while it was easy to shred, one I put it under the broiler, the meat instantly went dry as could be. I seasoned it with salt and cumin after shredding and before broiling, and then tried to add some lime juice, but it was very dry. I tried two batches-one under the broiler for 7 minutes, and the other for only 3...the 7 minute one was dry to a crisp, and the 3 minute one wasn't browned, but tasted very dry.
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Jan 17, 2017 00:04
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sex swing from IKEA posted:So my carnitas turned out horribly-I did 165 at 18 hours and while it was easy to shred, one I put it under the broiler, the meat instantly went dry as could be. I seasoned it with salt and cumin after shredding and before broiling, and then tried to add some lime juice, but it was very dry. I tried two batches-one under the broiler for 7 minutes, and the other for only 3...the 7 minute one was dry to a crisp, and the 3 minute one wasn't browned, but tasted very dry. Put it closer to the broiler. You're not getting enough direct heat if 3 min doesn't brown or you need to get the outside dry enough. Wait, you're not broiling the shredded meat, right? That seems like a very poor idea.
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Jan 17, 2017 00:47
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baquerd posted:Put it closer to the broiler. You're not getting enough direct heat if 3 min doesn't brown or you need to get the outside dry enough. That's what the recipe said (shred then broil).
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Jan 17, 2017 00:54
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baquerd posted:Put it closer to the broiler. You're not getting enough direct heat if 3 min doesn't brown or you need to get the outside dry enough. I browned in a cast iron pan after shredding (185F / 20h) and it was pretty great. A little over cooked, because I should have taken it out ~4 hours earlier, but quite enjoyable with lime/cilantro/onion/radish.
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Jan 17, 2017 01:03
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Yeah, nothing wrong with broiling after shredding. That's what I did and they were great. I'm kinda stumped as to what could have gone wrong. How thinly did you slice the pork and how finely did it shred? Also, you definitely used shoulder and not something leaner, right?
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Jan 17, 2017 01:04
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Mikey Purp posted:Yeah, nothing wrong with broiling after shredding. That's what I did and they were great. The pork was cut into probably 1.5-2" thick steaks almost. I think I shredded it a bit too fine-I've made pulled pork in the slow cooker before and was used to that instead of keeping big chunks. I tried the pork prior to broiling and it tasted a bit dry too. I think in retrospect I should have reserved some of the liquid and added that back to the shredded mix. Also, I threw away all the fat prior to broiling. I don't think I'll be trying the recipe again, though-too much of a pain to let the immersion circulator go all day just to have it turn into that.
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Jan 17, 2017 01:13
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sterster posted:Curious to know how the Short Ribs turn out. I saved some ribs from a Ribeye roast that I cut and I don't know what to do with them. Suggestions welcome. The short ribs turned out amazing. Juicy, tender, and delicious. A+ would short rib again The shoulder steaks turned out pretty good, slightly south of medium and a little drier than I'd like. Wonder if some of that is capillary action from the vac seal or if it would have just been better with less juice loss at e.g. 131F.
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Jan 17, 2017 02:31
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Yeah, next time I'm "shredding" the carnitas into larger chunks. Would be better that way. I just made delicious chicken tikka from a whole chicken - it was great! I had to modify the recipe but my modifications worked quite well. Chicken Tikka Masala and our favorite mint chutney to go with it! Just do the sheet pan veggies as the recipe intends and follow my notes on how to sous-vidify the chicken. E: My carnitas were very good. Broiled as close as possible, thought they needed more salt. BrianBoitano fucked around with this message at 06:44 on Jan 17, 2017 |
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Jan 17, 2017 04:55
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I also just did the carnitas and had similar problems. They were a bit dry (but not inedibly so) and the flavor wasn't really right. Also, as much as people complain about the amount of salt in Kenji's recipes, this one only said "season generously" and I must have missed the mark because the first thing someone said was "needs more salt." I'll have to try a different recipe and put them closer to the broiler I guess. I really want some good carnitas...
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Jan 17, 2017 05:37
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drat, I was going to try that carnitas recipe this weekend but now I'm not so sure.
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Jan 17, 2017 05:40
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I made the carnitas and they were fantastic. The orange flavor came through well and the pork itself was very tender. In the final shredding step I did have relatively large chunks of pork left over, so it's likely that that's why they didn't dry out as much as other people reported. I also made a quick pan sauce out of the bag juices which turned out well.
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Jan 17, 2017 17:20
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I tried kenjis brisket recipe and it was poo poo. Dry as hell. Absolutely gutted.
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Jan 17, 2017 22:39
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Kenji, come back to us, brother.
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Jan 17, 2017 23:59
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Bape Culture posted:I tried kenjis brisket recipe and it was poo poo. Dry as hell. Absolutely gutted. I think you did something wrong.
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Jan 18, 2017 03:20
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One of,Kenji's long vizzle recipes was bad for me as well, dry and mega salty
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Jan 18, 2017 03:36
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Maybe my household just loves salt 
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Jan 18, 2017 03:42
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His brisket didn't turn out all that well for me either. Still edible but wouldn't do it again, at least at the higher temperature.
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Jan 18, 2017 05:35
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I'm a firm believer that SV will not produce real bbq results. it doesn't matter how much you gently caress with it it's not going to be as good as real BBQ.
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Jan 18, 2017 19:26
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Dirk the Average posted:I made the carnitas and they were fantastic. The orange flavor came through well and the pork itself was very tender. In the final shredding step I did have relatively large chunks of pork left over, so it's likely that that's why they didn't dry out as much as other people reported. I also made a quick pan sauce out of the bag juices which turned out well. How long did you let the meat marinate before cooking? I'm wondering if that's where my problem was, because as soon as I bagged it, I dropped it in the cambro. The recipe doesn't suggest otherwise, but I wonder if letting it sit in the fridge for 24 hours might have helped.
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Jan 18, 2017 21:07
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Yeah, brisket isn't really a cut I would think would be great done sous vide.
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Jan 18, 2017 21:07
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rockcity posted:Yeah, brisket isn't really a cut I would think would be great done sous vide. Unless there's a requirement for "smoke", like in a barbecue, brisket is a perfect cut of meat for SV because it requires very low, very consistent temperature to break everything down. There's a ton of brisket preparations that don't involve smoke and several that require low, slow braising in liquid. I made this recipe a while back and it was amazing - and it's what I'm considering trying SV next: http://www.bonappetit.com/recipe/braised-brisket-with-bourbon-peach-glaze
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Jan 18, 2017 21:43
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