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Trastion posted:I don't have a torch and don't really want to go buy one just for this. Any easy way to achieve that part? Torches also aren't too much, and you can use them to smoke wax also! https://www.amazon.com/BonJour-Butane-Culinary-Br%C3%BBl%C3%A9e-Aluminum/dp/B000G9OYX4/ Certainly understand not wanting to buy a tool for such limited use though.
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Feb 10, 2017 21:52
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Or, toast your sugar for a nice flavor and something different to top it with. No need to torch it.
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Feb 10, 2017 21:53
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Trastion posted:I don't have a torch and don't really want to go buy one just for this. Any easy way to achieve that part? If you are worried about price they are pretty cheap. And can be useful if you are a handyman. http://www.harborfreight.com/butane-micro-torch-63170.html
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Feb 10, 2017 21:54
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Ok maybe I'll stop by Harbor Freight on the way home. Has anyone made these in bigger jars? I think I have some 8oz Jelly Jars. Would I have to change anything if I filled the jars more than he does on that site? He is using tiny jars and the bigger jars would look pretty empty.
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Feb 10, 2017 22:28
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sterster posted:Could you do this with something like Dry Ice. Including adding some small chunks of dry ice into the food processor to prevent it from thawing out. I realize this wouldn't be an instant freeze but would probably still be close enough...maybe? Liquid nitrogen is actually pretty easy to get. You just need a container and to find the local welding supply shop. I don't recall it being particularly expensive for a liter of the stuff. You can use the excess to make ice cream too, which is amazing. Or bottle rockets, those are also fun.
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Feb 11, 2017 01:57
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A lot of welding shops like my local Airgas have suddenly gotten uptight and won't fill coffee dispensers anymore, and will only fill LN-specific containers now.
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Feb 11, 2017 02:18
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SV bacon verdict: good, but not worth doing again. Also set off my damned smoke alarm again. Baked bacon is superior once again!
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Feb 11, 2017 03:57
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Remind me about fish safety when cooking from frozen. I got a huge fillet of salmon that I cooked half of and am freezing the rest. I bought it unfrozen, and the 2nd half is now vacuum sealed with a miso/mirin marinade in my freezer. Can I cook this from frozen, or should I take it out the night before to thaw in the fridge?
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Feb 11, 2017 06:05
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You can cook from frozen. For something flat like salmon filet I'd only add half an hour
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Feb 11, 2017 06:49
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Assuming you rinsed/cleaned your fish/meat before prepping it for freezing, why would you not cook it from frozen? Are there foods that need to be thawed again first?
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Feb 11, 2017 09:27
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If a SV calculator says that your thickness of frozen meat will take more than 2 hours to finish, you will spend too long in the (oversimplified) danger zone. Well, actually it will be below the danger zone for part of it, but these recommendations always err on the side of caution. So if your calculator says your frozen fish can finish quick, you're fine.
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Feb 11, 2017 13:53
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So I made a LOT of Creme Brule and made a couple batches of Lemon Curd too. Gave a few jars to guests to take home and still have a few of each here. But I have like 4 dozen eggs worth of egg whites now. I am thinking of making the Starbuck egg bites. Should I change anything in the recipe since I am only using the whites? Will it really matter to not have the yolks? What else can I make with the whites? Oh yeah the Lemon Curd recipe here is the one I used and it turned out great. Tart and sweet and very addictive. Luckily I did the curd in "jelly jars" that are smaller. Trastion fucked around with this message at 07:01 on Feb 12, 2017 |
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Feb 12, 2017 06:59
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Not sous vide, but I would go hog wild with meringues.
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Feb 12, 2017 08:50
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i like nice words
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Cocktails, marshmallows, meringues, homemade whoppers/maltesers, some kinds of chex mix/nuts
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Feb 12, 2017 09:05
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Has anybody done burgers? Was it worth it compared to a good grilled burger?
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Feb 12, 2017 14:52
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BrianBoitano posted:Has anybody done burgers? Was it worth it compared to a good grilled burger? The shape can be kind of weird if you vacuum seal patties but I dig 'em compared to skillet cooked. SV lamb burgs also A+.
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Feb 12, 2017 15:28
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BrianBoitano posted:Has anybody done burgers? Was it worth it compared to a good grilled burger? I've done it a few times. I like doing it when I'm either making lots of burgers, or thick burgers (like, 200 grams). Else it's just more trouble than it's worth. the yeti posted:The shape can be kind of weird if you vacuum seal patties but I dig 'em compared to skillet cooked. SV lamb burgs also A+. Oh yeah, don't vacuum seal them. Just use the water displacement method.
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Feb 12, 2017 15:32
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BrianBoitano posted:Has anybody done burgers? Was it worth it compared to a good grilled burger? I make Juicy Lucy's regularly. Super good.
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Feb 12, 2017 16:36
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BrianBoitano posted:Has anybody done burgers? Was it worth it compared to a good grilled burger? The best burgers are thin with a good crust IMO. Sv doesn't do it for me when it comes to burgers.
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Feb 12, 2017 17:09
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Horn posted:The best burgers are thin with a good crust IMO. Sv doesn't do it for me when it comes to burgers. same. SV burgers come out with the texture of a chef boyardee meatball. In my experience, anyway.
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Feb 12, 2017 17:19
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For those who like crispy burgers, my favorite burgers so far: http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html I still want to try SV though, to give it a shot. Does anyone chill before searing to prevent overcooking?
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Feb 12, 2017 19:18
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the yeti posted:The shape can be kind of weird if you vacuum seal patties but I dig 'em compared to skillet cooked. SV lamb burgs also A+. If the patties are frozen vacuum sealed should be alright id imagine.
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Feb 12, 2017 19:26
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BrianBoitano posted:For those who like crispy burgers, my favorite burgers so far: http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html I've done SV burgers which were very good. I cooked at 129 iirc, dried let them drop to room temp, seasoned and then deep fried. Very good leftovers too since all you have to do to finish is deep fry. /e- using a sandwich bag and water displacement you can keep the patty amazingly loose too.
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Feb 12, 2017 23:07
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BrianBoitano posted:Has anybody done burgers? Was it worth it compared to a good grilled burger? I don't have a grill, so SV is better than using the stovetop alone for thick burgers.
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Feb 12, 2017 23:54
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Would doing pollo asado work well with SV? Like vacuum seal my chicken in marinade overnight and then puddle it? Does anyone have any recipes for this?
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Feb 13, 2017 07:25
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The Midniter posted:Or, toast your sugar for a nice flavor and something different to top it with. No need to torch it. Have you tried this and did you notice anything special about the results? My mom tried it and said it was barely noticeable.
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Feb 13, 2017 19:45
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Im trying my first brisket right now, and I've got some sizable air pockets near the top of the bag now. I'm not sure if it's my lovely sealer and the bag is leaking or just that some smaller gas pockets from the original seal have expanded from heat. Not sure if this is a no-no, but I tried to pull it out at around 8 hours and cut a small corner and suck out the excess air and re-seal from a corner of the bag but I didn't have much luck getting the air pockets out. I'm going for somewhere around 36 or maybe 48 hours total so it's still in there, about 16hrs so far I think.
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Feb 13, 2017 19:58
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peepsalot posted:Im trying my first brisket right now, and I've got some sizable air pockets near the top of the bag now. I'm not sure if it's my lovely sealer and the bag is leaking or just that some smaller gas pockets from the original seal have expanded from heat. Is the meat below the waterline? If so, don't sweat it.
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Feb 13, 2017 20:10
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Just put something on top of the bag to hold it down. I generally use a metal colander, but it doesn't really matter.
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Feb 13, 2017 20:12
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If the air bubble is in an unoccupied part of the bag, sure. If it's actually touching the meat then it'd insulate it from the water, which would add an unknown amount of time until it reaches temperature. For brisket timeframes, you won't have to worry about safety so much as finding a tough spot. I wouldn't worry terribly. For something shorter like fish I'd be wary.
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Feb 13, 2017 20:44
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BraveUlysses posted:Have you tried this and did you notice anything special about the results? My mom tried it and said it was barely noticeable. No, I haven't tried it, just passing along a new technique I came across for a different option for creme brulee (though it takes the "brulee" part away). If it doesn't make a big difference, that's really disappointing.
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Feb 13, 2017 21:27
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I ended up getting a torch and just doing it that way. My brulee came out great but I think the Lemon Curd I made at the same time was WAY better. But then I like lemon.
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Feb 13, 2017 21:33
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Subjunctive posted:Is the meat below the waterline? If so, don't sweat it. Yeah it's fine. Let the air bubbles chill in the extra space in a corner of the bag. Beef on the bottom let the air float up to a nice spot away from it and forget about it.
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Feb 13, 2017 23:15
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Trastion posted:I ended up getting a torch and just doing it that way. My brulee came out great but I think the Lemon Curd I made at the same time was WAY better. But then I like lemon. Try using muscovado sugar in your creme (Not for caramelizing, only as ingredient.) Makes it infinitely better imho
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Feb 14, 2017 00:14
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Hopper posted:Try using muscovado sugar in your creme (Not for caramelizing, only as ingredient.) Makes it infinitely better imho You're a muscovado sugar
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Feb 14, 2017 01:20
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Not sure what the joke is supposed to be here, but in case you thought that was a typo, muscovado sugar is a special type of unrefined brown sugar (from south America I think), that has a caramel or toffee aroma...
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Feb 14, 2017 09:32
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Hopper posted:Not sure what the joke is supposed to be here, but in case you thought that was a typo, muscovado sugar is a special type of unrefined brown sugar (from south America I think), that has a caramel or toffee aroma... You're a toffee aroma
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Feb 14, 2017 16:44
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Because we are all talking about Creme Brûlée. I was curious if you guys could help me. The recipe that I got from the sous vide book this one - https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064/ref=pd_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=X9C26NJJHZ6AH8XGP2GV causes my custard to be 'runny.' It's more like a pudding and I'm expecting something that holds its shape better. So for instance when I use a spoon I expect the spoon to cut into the custard and for it to retain it's shape and the walls of the custard to not slowly fill the evacuated space. That being said what can cause it to be more fluid or more 'solid'
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Feb 14, 2017 17:06
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sterster posted:Because we are all talking about Creme Brûlée. I was curious if you guys could help me. The recipe that I got from the sous vide book this one - https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064/ref=pd_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=X9C26NJJHZ6AH8XGP2GV It needs to be cooker either at a higher temperature, or for a longer time. Or both.
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Feb 14, 2017 17:25
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I don't know that recipe but try 80 Celsius for at least an hour and make sure the number of egg yolks is correct, I tried several recipes and if the ratio of egg yolks to other ingredients is off it becomes runny in my experience.
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Feb 15, 2017 00:39
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