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Subjunctive posted:Why are sealer bags (often?) cross hatched on one side? I don't like the marks on my food. In a food saver bag, the air is sucked out from inside the bag, causing low air pressure inside the bag. The air outside of the bag is still high pressure, so it squeezes the bag and smushes the bag and food together. If your food creates a seal, there could be trapped air bubbles that stay inside the bag when it gets heat sealed. The cross-hatching pattern acts like straws that the air can escape through when food blocks the way. A chamber vacuum doesn't need the cross-hatching because the entire chamber gets its air removed. Because the air inside the bag and outside the bag are low pressure, the bag doesn't get smushed into the food, and whatever air was inside the bag can easily escape with the rest of the air inside the chamber. Once it seals and the chamber is repressurized, the bag gets smushed, but it doesn't matter because the air inside the bag has already been removed.
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Feb 24, 2017 00:29
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Steve Yun posted:In a food saver bag, the air is sucked out from inside the bag, causing low air pressure inside the bag. The air outside of the bag is still high pressure, so it squeezes the bag and smushes the bag and food together. If your food creates a seal, there could be trapped air bubbles that stay inside the bag when it gets heat sealed. The cross-hatching pattern acts like straws that the air can escape through when food blocks the way. That's what I said. gently caress you.
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Feb 24, 2017 00:47
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That is exactly what you said, yes.
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Feb 24, 2017 00:55
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Bum The Sad posted:In a food saver bag, the air is sucked out from inside the bag, causing low air pressure inside the bag. The air outside of the bag is still high pressure, so it squeezes the bag and smushes the bag and food together. If your food creates a seal, there could be trapped air bubbles that stay inside the bag when it gets heat sealed. The cross-hatching pattern acts like straws that the air can escape through when food blocks the way.
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Feb 24, 2017 04:58
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Steve Yun posted:That is exactly what you said, yes. BrianBoitano posted:Bum the Sad posted: Thank you.
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Feb 24, 2017 15:08
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Bum the Sad posted:I think that's the gimmick of food saver. It provides channels for air to escape or some poo poo. It acts like corrugated cardboard, allowing air to be pulled out through those "holes". When the bag has been pulled down to a sufficient vacuum, the heater strips melt the bag such that it closes up those "holes", sealing it. 
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Feb 24, 2017 15:17
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I do not recommend sous viding in corrugated cardboard boxes
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Feb 24, 2017 15:24
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atothesquiz posted:It acts like corrugated cardboard, allowing air to be pulled out through those "holes". When the bag has been pulled down to a sufficient vacuum, the heater strips melt the bag such that it closes up those "holes", sealing it. You act like corrugated cardboard.
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Feb 24, 2017 15:24
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Flash Gordon Ramsay posted:I do not recommend sous viding in corrugated cardboard boxes but sous viding corrugated cardboard boxes produces amazing results.
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Feb 24, 2017 15:53
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atothesquiz posted:but sous viding corrugated cardboard boxes produces amazing results. I tried it at 165 for an hour and wasn't happy with the texture. Would a lower temp and longer time help get rid of the unpleasant chewiness?
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Feb 24, 2017 16:40
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I heard if you leave it in over night it might turn green because of cellulose bacteria.
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Feb 24, 2017 17:02
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kittenmittons posted:I tried it at 165 for an hour and wasn't happy with the texture. Would a lower temp and longer time help get rid of the unpleasant chewiness? It's high in cellulose. you actually want to try it at 185.
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Feb 24, 2017 17:52
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You'll want to dip it in a pot of boiling water real quick first to help reduce any chance of green.
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Feb 24, 2017 18:10
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If I'm cooking my corrugated box from frozen how much time should I add?
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Feb 24, 2017 18:13
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I tried the blowtorch method on my corrugated cardboard and I just couldn't get the flavor I wanted out of it. 
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Feb 24, 2017 19:35
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Mikey Purp posted:Another thing you could do is sous vide them one night, pull them out and transfer to an ice bath then refrigerate. The next night all you have to do is pull them out, throw them in the bath for 30 minutes to warm them up if you want, then sear. One of the better things I've done sous vide is to do 5 packets of long-cook short ribs, water bath them, then freeze 4. Now when I want 60+ hour short ribs for dinner on a weekday, I take a pack out, throw it in the bath for 90 minutes, and done. It's almost time to make another batch, come to think of it.
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Feb 24, 2017 19:37
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Kalista posted:One of the better things I've done sous vide is to do 5 packets of long-cook short ribs, water bath them, then freeze 4. Now when I want 60+ hour short ribs for dinner on a weekday, I take a pack out, throw it in the bath for 90 minutes, and done. Ding ding ding. I do this whenever my favored grocery has short ribs at 2.99/lb -- have to buy about 10lb at once but, after accounting for trimming and bones, that's 10 two-person meals.
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Feb 25, 2017 17:15
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So I tried the egg bites with just lightly whisked eggs instead of blended ones. The texture is not really different in any way, and it was a pain in the rear end to portion out. I will not bother doing it this way again and will blend them. Cracking eggs into the jars without breaking the yolk should be pretty easy, but I find that a single egg isn't enough to fill a jar even with veggies, sausage, and cheese in there already.
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Feb 25, 2017 18:32
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I decided I wanna do shortribs for an Oscar party tomorrow. Anyone got a good temp for 24 hour shortribs? They're all over the map online.
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Feb 25, 2017 21:16
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How do people finish long cook short ribs? Do they hold their shade well enough to sear?
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Feb 26, 2017 09:00
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I sear or shallow fry
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Feb 26, 2017 10:02
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I pre-sear and go directly from bag to platter.
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Feb 26, 2017 16:00
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Mikey Purp posted:Another thing you could do is sous vide them one night, pull them out and transfer to an ice bath then refrigerate. The next night all you have to do is pull them out, throw them in the bath for 30 minutes to warm them up if you want, then sear. I didn't see this post until now but this is exactly what I ended up doing and it came out perfectly! This is going to be my new go-to method. Unrelated: does anyone have a great squid or octopus recipe for the puddle? My daughter is wild for both but I've never been able to get them right via non-vizzle methods.
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Mar 2, 2017 02:28
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Man I just did 12 hour pork belly at 167 degrees. That was the most delicious fat I've ever had, and I normally don't like it at all, I usually cut it off of steak because it's not rendered soft enough. This texture was just amazing though.
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Mar 2, 2017 06:02
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Steve Yun posted:https://www.facebook.com/cookmellow/ It's really too bad about mellow. I happen to know a plastics expert and referred the Mellow goon their way months ago. The problem they have is solvable but it's not easy. Assuming the giant piece of temperature malleable plastic and getting it to hold shape across heat and cold cycles is indeed still the problem... The manufacturer might be a good scapegoat but the problem isn't just the plastics factory.
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Mar 2, 2017 06:27
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Ciaphas posted:(just made a batch of chicken wings for its inaugural cooking, aaagggg so good) Did you sous vide the wings before putting them in the fryer?
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Mar 3, 2017 06:34
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I puddled a leg of lamb (from frozen) at 135 for about seven hours yesterday. After I took it out I patted it very dry, seasoned it generously with salt and pepper (I had halved the leg of lamb and frozen them in two separate vacuum bags), and seared it all around in my cast iron pan with canola oil. It came out an absolutely gorgeous medium rare with a nice crust and was delicious. I think the next one I may defrost, unbag, stuff with garlic and rosemary, season it with salt and pepper, and rebag it before the water bath. Should have done this before I bagged and froze them in the first place. I'd have pics, but I ate almost the whole thing in one evening.
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Mar 3, 2017 17:05
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I bought my anova in october, so i'm still very new at all of this. I've done maybe a dozen meals with it thus far, but i noticed today it was making odd sounds.https://www.youtube.com/watch?v=sgpmX-4hiWg&feature=youtu.be The corner of the bag is not inside the unit at all. I honestly haven't paid much attention to it while it does its thing. Water is between the min/max levels. Is this normal? And if anyone is curious, its just chicken breasts with some salt/pepper coated with an infused garlic olive oil and some thyme sprigs. Nothing fancy.
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Mar 4, 2017 00:12
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Crunkjuice posted:I bought my anova in october, so i'm still very new at all of this. I've done maybe a dozen meals with it thus far, but i noticed today it was making odd sounds.https://www.youtube.com/watch?v=sgpmX-4hiWg&feature=youtu.be The corner of the bag is not inside the unit at all. I honestly haven't paid much attention to it while it does its thing. Water is between the min/max levels. Is this normal? And if anyone is curious, its just chicken breasts with some salt/pepper coated with an infused garlic olive oil and some thyme sprigs. Nothing fancy. Video is private
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Mar 4, 2017 02:25
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Steve Yun posted:Video is private Woops, bad at youtube.https://www.youtube.com/watch?v=sgpmX-4hiWg
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Mar 4, 2017 07:40
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Crunkjuice posted:I bought my anova in october, so i'm still very new at all of this. I've done maybe a dozen meals with it thus far, but i noticed today it was making odd sounds.https://www.youtube.com/watch?v=sgpmX-4hiWg&feature=youtu.be The corner of the bag is not inside the unit at all. I honestly haven't paid much attention to it while it does its thing. Water is between the min/max levels. Is this normal? And if anyone is curious, its just chicken breasts with some salt/pepper coated with an infused garlic olive oil and some thyme sprigs. Nothing fancy. Whaaaat the fuuuuuuck Should be under warranty right? Go get an exchange
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Mar 4, 2017 07:49
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Huh? That looks like air injected into the water? ... Send them a link and ask for a replacement. You did use the minimum amount of water, did you?
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Mar 4, 2017 11:28
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My anova def sucks air into the water like that unless there's a healthy level of water above the minimum line. I never considered it a defect, putting another 1/2" water in the cooler isn't a big deal (for me) 
the yeti fucked around with this message at 16:22 on Mar 4, 2017 |
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Mar 4, 2017 14:01
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My anova does the same thing if the water level is a bit low. Definitely had it happen when it was still above the minimum fill like.
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Mar 4, 2017 16:08
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I picked up a really nicely marbled blade roast today and I'm trying to figure out the best way to tackle it. I've cut it down the middle into two even portions, about 2-2.5 inches in thickness. One will be frozen for another time. I imagine this would be best suited to a longer cook, but what would be the best time/temp to take advantage of the marbling? Should I do a lower temp for a more traditional steak/roast texture, or would it be best to go higher for something closer to a short rib/braise? 
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Mar 4, 2017 23:50
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Dacap posted:I picked up a really nicely marbled blade roast today and I'm trying to figure out the best way to tackle it. I've cut it down the middle into two even portions, about 2-2.5 inches in thickness. One will be frozen for another time. I dunno, I don't think I'd even want to bag up blade that marbled. I'd want to slow roast it, I think.
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Mar 5, 2017 04:10
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Smudgie Buggler posted:I dunno, I don't think I'd even want to bag up blade that marbled. I'd want to slow roast it, I think. I'm open to that. What would you think, roast at 200 or so to temp then sear?
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Mar 5, 2017 04:59
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Dacap posted:I'm open to that. What would you think, roast at 200 or so to temp then sear? Yeah, 90-100C for six-odd hours, then 15 minutes at 220 for crust and to put them juices in the pan.
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Mar 5, 2017 10:23
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On one of the I assume temperature probes on my anova, it's developing a yellow powder/coating? Oddly the heater parts aren't, and the second probe (there's a long one and a short one) isn't doing it. Seems really strange. Electrolysis? Would the two probes be made out of dissimilar metals so one would react and the other wouldn't? Or one is grounded and the other isn't? What the heck...
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Mar 6, 2017 03:21
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What's the mineral content of your water like?
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Mar 6, 2017 04:50
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