|
I followed this and it came out pretty decently http://www.justonecookbook.com/santa-maria-tri-tip/
|
#
?
Apr 1, 2017 01:06
|
|
|
|
| # ? Apr 25, 2024 12:29 |
|
|
DangerZoneDelux posted:I followed this and it came out pretty decently http://www.justonecookbook.com/santa-maria-tri-tip/ That recipe confirms my fears about Knifegrab's plan: the shape of tri-tip means that an hour's cook won't be enough. You could cut it in half lengthwise first I guess.
|
|
#
?
Apr 1, 2017 19:36
|
|
|
I cut it in down to get a reduced width, then cooked it for about an hour. It came out really well cooked but hte problem is without grilling for a long time you fail to get the delicious crust a good tri tip needs. They agreed it was juicier but it wasn't worth the crust trade off, which I agree with. I really need to up my crust game.
|
|
#
?
Apr 1, 2017 19:46
|
|
|
So I just cooked collards and ham hock in a stew pot. The hock had a pitiful amount of meat at the end, unfortunately. It was all fat, and the fat didn't really melt into the water. What's a good temperature to render the fat so I can at least stir that in? Basically, I'm trying to puddle just skin and fat. For a normal (with meat) ham hock, Anovaculinary.com says 145 for 72 hours. Sousvidetools.com says 167 for 10-12 hours. For rendering fat, I found a Chefsteps forum post that says 190 for 30 minutes, blended/ground up with baking soda. Reddit says 185 for 8 to 10 hours, but that's for beef. BrianBoitano fucked around with this message at 01:16 on Apr 2, 2017 |
|
#
?
Apr 2, 2017 01:09
|
|
|
So I gave it a try. Procured one set of shad roe: Looking around, I saw that 135 was the recommended temperature to not overcook these. So I did that. Separate the lobes and get rid of the membrane that keeps the two lobes together, into a bag with a bit of olive oil just to keep them from sticking to another, then at 135 for about half an hour. Did these two ways. One just went into a pan full of bacon grease and some shallots:  The other one went into some fried rice with onions, garlic, and some angry granny sauce.  Verdict: not bad. Not surprisingly it tastes like I imagine tobiko would taste if you cooked it. Texture-wise, I'd put it somewhere between chicken liver and scrapple. Not as rich as I'd have expected. If I try this again I'll probably try the grits route, subbing this for shrimp. One small warning: When pan-frying the individual eggs tend to pop like firecrackers. Be prepared to clean your stovetop.
|
|
#
?
Apr 2, 2017 02:23
|
|
|
Mom is rather new to sous-vide (and so am I), but it's apparently a nice day in Indiana, so she plans on doing steaks for the first time. They're 1.5" top loin strip steaks, 1lb total. She just sealed them with salt and pepper, and they'll still be frozen when they go in. Her plan is 3 hours at 133º for medium-rare, then finish with 1-2 minutes on the grill. Does this sound good? I haven't done steaks yet, so I can't offer any personal advice.
|
|
#
?
Apr 2, 2017 16:57
|
|
|
That's quite a long time. I regularly cook steak at 1 hour at 129. If frozen I just add 30 minutes. That's for medium rare.
|
|
#
?
Apr 2, 2017 17:12
|
|
|
I'd say 130 for medium rare. I'm assuming 1-2 minutes is total for both sides, so just make sure she has the grill as hot as humanly possible to keep it as little grill time as possible. 3 hours at 130 is fine, be it is the upper limit of what is recommended for food safe, but safe nonetheless.
|
|
#
?
Apr 2, 2017 21:15
|
|
|
It's softened a bit in the refrigerator since this morning, so I told her to do 131º for 1:30 with the grill finish and work from there; take it as an experiment and learn from it for the next time. That should be safe though, yeah? Neither of us are particularly experienced with s/v (and we're not in the same state), I just know when I use the Anova recommended times/temperatures, they seem to end up more done than I'd expect.
|
|
#
?
Apr 2, 2017 21:25
|
|
|
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Here's kenji's photos of different temps. 131 is a lot closer to medium than i'd personally like, but everyones different. He calls medium rare 129.
|
|
#
?
Apr 2, 2017 21:33
|
|
|
Crunkjuice posted:http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Also remember that anything done sous vide is going to end up redder than another method so med rare can look like rare etc.
|
|
#
?
Apr 2, 2017 21:36
|
|
|
If you're doing a steak in the puddle machine cook times don't have much to do with food safety. Or shouldn't, anyway. Unless your steak is jaccarded or something like that then the risk is almost entirely due to surface contamination, and searing for 30 seconds on a side (or whatever) will take care of that.
|
|
#
?
Apr 2, 2017 21:52
|
|
|
DangerZoneDelux posted:I followed this and it came out pretty decently http://www.justonecookbook.com/santa-maria-tri-tip/ I second this temperature. 135 is ideal for tri-tip, and I'm also from the area that made it famous so you know my opinions are essentially fact. It's actually more tender at 135 than lower temperatures I think. Also, Knifegrab, I'm jealous of your username.
|
|
#
?
Apr 3, 2017 03:02
|
|
|
Phanatic posted:Procured one set of shad roe: I"m fascinated by this. Roe are eggs right. So is this a pouch of eggs that you cook as one piece. When you cut into it do the eggs not flow out of the pocket. I figured texture would be more like tapioca.. I seriously thought that was liver 
|
|
#
?
Apr 3, 2017 17:00
|
|
|
sterster posted:I"m fascinated by this. Roe are eggs right. So is this a pouch of eggs that you cook as one piece. When you cut into it do the eggs not flow out of the pocket. I figured texture would be more like tapioca.. I seriously thought that was liver They're very small not-quite-mature eggs, and what you're cooking is the sac. Once it's cooked, the little eggs tend to stay attached, but you've got to be careful about breaking the membrane before that. They're very tiny eggs, like flying fish roe that you get on sushi, and the lobes are packed full of them. https://www.bostonglobe.com/lifesty...97CN/story.html http://honest-food.net/shad-roe-bacon-grits/ http://www.inlandseafood.com/seapedia/shad-roe https://www.thecitycook.com/articles/2015-03-02-what-s-in-season-shad-roe
|
|
#
?
Apr 3, 2017 17:33
|
|
|
Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw:   
|
|
#
?
Apr 4, 2017 03:11
|
|
|
💯💯💯💯💯💯💯
|
|
#
?
Apr 4, 2017 03:30
|
|
|
hey i have these ikea plates too!
|
|
#
?
Apr 4, 2017 06:20
|
|
|
Random Hero posted:Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw: Time and temp, please.
|
|
#
?
Apr 4, 2017 08:09
|
|
|
spankmeister posted:Time and temp, please. 2 hours @ 144F. Finished in cast iron. Random Hero fucked around with this message at 15:38 on Apr 4, 2017 |
|
#
?
Apr 4, 2017 08:11
|
|
|
Random Hero posted:2 hours @ 144C. Finished in cast iron. I'll assume you didn't cook your pork chop in superheated steam and so the temperature is in F, not C. 
|
|
#
?
Apr 4, 2017 08:17
|
|
|
spankmeister posted:Thanks! Solid assumption. Edited 
|
|
#
?
Apr 4, 2017 15:38
|
|
|
What does 'slayer' mean for pork chops?
|
|
#
?
Apr 4, 2017 17:37
|
|
|
The large Cambro containers and lids are expensive and today I saw a huge beer cooler at Lowes for $15, any reason I shouldn't just use that?
|
|
#
?
Apr 5, 2017 02:20
|
|
|
In fact, a cooler is a much better container because it will insulate your meats from heat loss.
|
|
#
?
Apr 5, 2017 02:56
|
|
|
Human Tornada posted:The large Cambro containers and lids are expensive and today I saw a huge beer cooler at Lowes for $15, any reason I shouldn't just use that? The only reason to use a cambro over something else is because you already have dozens laying around because you're a restaurant. Get a beer cooler/trash can/bathtub/whatever.
|
|
#
?
Apr 5, 2017 03:09
|
|
|
Any suggestions on what to do with Culotte/beef sirloin cap? I'm almost entirely unfamiliar with it. It's grass fed and from the same producer I've had a few disappointments with what looked like well marbled top sirloin coming out ungodly chewy after 1 hour at 130f so I'm wary.
|
|
#
?
Apr 5, 2017 09:02
|
|
|
Sextro posted:Any suggestions on what to do with Culotte/beef sirloin cap? I'm almost entirely unfamiliar with it. It's grass fed and from the same producer I've had a few disappointments with what looked like well marbled top sirloin coming out ungodly chewy after 1 hour at 130f so I'm wary. Sous vide it at 132F for 72 hours then drink it.
|
|
#
?
Apr 5, 2017 09:30
|
|
|
I made Lobster last night at 130 for about 1 1/2 hours. Came out good but was in for an extra 1/2 hour because I made clarified butter and made a HUGE mess and had to clean the floor and counter. Protip: let boiling butter cool before you decide to pour it into a jelly jar...
|
|
#
?
Apr 5, 2017 14:14
|
|
|
Trastion posted:I made Lobster last night at 130 for about 1 1/2 hours. Came out good but was in for an extra 1/2 hour because I made clarified butter and made a HUGE mess and had to clean the floor and counter. That seems like an insane amount of time. I like traditional texture of lobster so I do (unshelled) 15-20 minutes at 140F, sometimes in a beurre montée (French laundry style). I've done it closer to 130 but find it a bit gelatinous still.
|
|
#
?
Apr 5, 2017 15:44
|
|
|
bonds0097 posted:That seems like an insane amount of time. I like traditional texture of lobster so I do (unshelled) 15-20 minutes at 140F, sometimes in a beurre montée (French laundry style). I've done it closer to 130 but find it a bit gelatinous still. Yeah this was my first time and I was following a couple site's recommendations. I think I will go with a higher temp next time also. How much does time really affect it though if you are holding it at the same temp? Mine was unshelled also.
|
|
#
?
Apr 5, 2017 16:57
|
|
|
Trastion posted:Yeah this was my first time and I was following a couple site's recommendations. I think I will go with a higher temp next time also. How much does time really affect it though if you are holding it at the same temp? Mine was unshelled also. increased time will impact texture
|
|
#
?
Apr 5, 2017 17:46
|
|
|
I'm trying a 24 hour/139 degree, super lean beef shoulder today. We will see how it comes out tonight.
|
|
#
?
Apr 5, 2017 21:52
|
|
|
I just finished a chuck at 135 for 24 hours and it's interesting to have a chuck taste with a steak consistency. What kind of temp/time would I need to get a traditional pot roast consistency if I wanted to try again in the future?
|
|
#
?
Apr 5, 2017 22:26
|
|
|
uPen posted:The only reason to use a cambro over something else is because you already have dozens laying around because you're a restaurant. Get a beer cooler/trash can/bathtub/whatever. I use a cooler myself, and I would say one thing I miss out on by not using a cambro is not being able to see the bag in the water-I quite often get paranoid that the bag is not fully submerged or interfering with the circulator.
|
|
#
?
Apr 5, 2017 22:30
|
|
|
I just use a pot half the time? I'm generally only doing small steaks, fish or chops.
|
|
#
?
Apr 5, 2017 22:39
|
|
|
Sacred Cow posted:I just finished a chuck at 135 for 24 hours and it's interesting to have a chuck taste with a steak consistency. What kind of temp/time would I need to get a traditional pot roast consistency if I wanted to try again in the future? I did a fatty fatty chuck for 24 hours at 139, and got a poor man's prime rib out of it. $7!
|
|
#
?
Apr 5, 2017 22:49
|
|
|
Cambro for life. IMO the insulation of a cooler doesn't provide enough of a benefit (particularly for short cooks) to be worth not being able to see the bags and also the extra space you have to devote to a cooler.
|
|
#
?
Apr 5, 2017 22:54
|
|
|
gotta PEEP THAT MEAT
|
|
#
?
Apr 6, 2017 00:14
|
|
|
|
| # ? Apr 25, 2024 12:29 |
|
|
I feel like when I pat my meat dry it never gets really bone dry and that effects the sear, any techniques? I just use paper towels. Should I let teh meat rest after the bath before the sear?
|
|
#
?
Apr 6, 2017 00:15
|
|