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My favorite sear tool is the propane turkey fryer I picked up for $30. Stupid BTUs stupid fast. I throw my cast iron fry pan on there and it'll get well above 650F after a few minutes. If I'm not careful it'll cook the seasoning right off. I've even noticed it'll make it's own cast iron grates glow red. Usually all it takes is 90-120s of ten-second-a-side searing for delicious perfection. It's also great for wok work, but that's another thread.
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Apr 24, 2017 11:31
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Inspector 34 posted:In fact, since we're talking about them, can I put some plastic wrap inside the jars to make extraction a little easier? If I did a bit of extra over the lip of the jar would it interfere with the seal much? Right now we're running a butter knife around the edge of the egg bit to liberate it from the jar and we tend to leave a fair amount left in the jar, I'd like to have an easier and less wasteful removal. I would not want plastic wrap coming into contact with food while being cooked at that high of a temperature. Too low quality and leeching.
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Apr 24, 2017 15:49
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Just cook them in silicone so they pop right out.  https://imgur.com/gallery/axewH
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Apr 24, 2017 16:23
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plastic wrap can handle microwave/steam temps and it's commonly used for shaped poached eggs. IMO no problem. The seal may be an issue though.
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Apr 24, 2017 16:40
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Submarine Sandpaper posted:plastic wrap can handle microwave/steam temps and it's commonly used for shaped poached eggs. IMO no problem. The seal may be an issue though. Concern is that for a long period, high heat, contact with food, then the plastic leaches BPA like stuff into the food. On top of the container in the microwave, or a few minutes of poaching is less significant than 60 to 90 minutes at 172+.
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Apr 24, 2017 19:37
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Polyethylene clingfilm here in Germany varies in heat resistance. Some are ok up to 110 degrees Celsius which is why you can use them to poach eggs but can't use them in boiling water or an oven. There are special foils up to 160 though. Look at the manufacturers website, maybe they state a temperature range. Also: polyethylene film does not contain BPA. Hopper fucked around with this message at 20:40 on Apr 24, 2017 |
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Apr 24, 2017 20:35
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Spook posted:Concern is that for a long period, high heat, contact with food, then the plastic leaches BPA like stuff into the food. On top of the container in the microwave, or a few minutes of poaching is less significant than 60 to 90 minutes at 172+.
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Apr 24, 2017 22:04
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Wellllllll Please note that Spook didn't say BPA was in plastic wrap, Spook says "BPA like" which is probably in reference to DEHA, which is not an endocrine disruptor according to sources that aren't wingnut conspiracy theory websites, but may or may not be a contributor to cancer, research being inconclusive or inadequate on this.
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Apr 24, 2017 22:32
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Steve Yun posted:Wellllllll
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Apr 24, 2017 22:49
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Hmm did some more googling... it appears that almost every plastic wrap brand has ditched PVC anyways, so DEHA's potential for cancer isn't even a concern anymore for most people
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Apr 24, 2017 23:01
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I never know the answer to this. I sous vide'd a steak at 131 degrees yesterday for 2.5 hours, then into an ice bath for 20 minutes, and then the fridge. I took it out today and placed it in 120 water for two hours with the intention of cooking it, but that didn't happen so back into the fridge. Question-how many days can it stay in the fridge until I have to cook it?
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Apr 24, 2017 23:17
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There isn't a whole lot written about how long food lasts after it's been sous vided. The bacteria that survive cooking will be botulism, perfringens and B.Cereus, and Douglas Baldwin says you're probably safe from these up to 10 days as long as your food stays under 41°F the whole time, or 5 days if your fridge floats up to 44.5°F often https://cooking.stackexchange.com/questions/14174/what-is-the-sous-vide-botulism-risk-if-storing-meat-post-cooking-at-home edit: I'd tell you to sniff test but apparently botulism doesn't smell rotten so... Steve Yun fucked around with this message at 00:08 on Apr 25, 2017 |
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Apr 24, 2017 23:40
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So are people still saying go with the anova precision cooker for your sous vide needs? What's the verdict on the Joule?
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Apr 25, 2017 03:57
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The joule is very nice, strong, compact and waterproof. I think most people here would just prefer to save $50-80. But if you don't mind spending a little more you're definitely getting your money's worth
Steve Yun fucked around with this message at 04:28 on Apr 25, 2017 |
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Apr 25, 2017 04:00
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Anyone have suggestions on a rub to do brisket with. I'm new to the whole bbq thing and I'm not sure what to do. Was planning on doing Mesquite smoke if that matters.
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Apr 25, 2017 17:49
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Steve Yun posted:Wellllllll "May or may not be a contributor to cancer" and "research being inconclusive" is meaningless, though. The nitrates in lettuce and celery are carcinogen precursors. The psoralens in celery are known human carcinogens, as are the hydrazines present in mushroom, the aniline and caffeic acid in carrots, and the acrylamides in cooked potatoes. Even the laboratory research process itself is likely carcinogenic, because the immune system is affected by stress, and keeping rats in a cage and regularly injecting them with the maximum tolerable dose of anything is inherently stressful. If people are talking about things like cancer risk and carcinogens and things like that, then doing so in a way that ignores dosage and quantity of risk is totally useless.
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Apr 25, 2017 18:03
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sterster posted:Anyone have suggestions on a rub to do brisket with. I'm new to the whole bbq thing and I'm not sure what to do. Was planning on doing Mesquite smoke if that matters. salt + pepper
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Apr 25, 2017 20:03
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sterster posted:Anyone have suggestions on a rub to do brisket with. I'm new to the whole bbq thing and I'm not sure what to do. Was planning on doing Mesquite smoke if that matters. First, trim the fat cap so its pretty uniform, but don't cut too much off. - 1 part Salt - 1 part Pepper - 1 part Celery Seed - 1 part Garlic Powder - A little chili powder - some Onion flakes Don't ask me about quantities, we've always just ball-parked it. Season all sides, and wrap it in tin foil with the fat cap on top so that the fat melts down into the meat instead of pooling on the bottom. (this may be an old wives type thing, but its been done since the 60s in my family so whatever.) Make sure to wrap it along the length of the cut first, with 2 sheets of tin foil (folded along the edges to make a seam), and crimp it loosely at the top to allow smoke to flow through. Then another wrap across the length (same fold/seam, two sheets) to make like a hammock for the meat. Make sure the crimped edges of the first foil are open and exposed on the edges. blarzgh fucked around with this message at 20:14 on Apr 25, 2017 |
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Apr 25, 2017 20:09
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Holy hell, my Anova arrived today so I bought a couple of porterhouse steaks to test it out and goddamn if they weren't the best steaks I had ever cooked in my life. I am an immediate convert.
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Apr 26, 2017 11:09
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Megabound posted:Holy hell, my Anova arrived today so I bought a couple of porterhouse steaks to test it out and goddamn if they weren't the best steaks I had ever cooked in my life. I am an immediate convert. do some thick rear end pork chops next. SO good!
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Apr 26, 2017 16:59
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Salmon mi-cuit.
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Apr 26, 2017 18:37
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Monoprice now has their own circulator. Depending on how well it works, it might be an interesting when they have their 20% off coupons. https://www.monoprice.com/Product?p_id=21594
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Apr 26, 2017 20:07
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BeastOfExmoor posted:Monoprice now has their own circulator. Depending on how well it works, it might be an interesting when they have their 20% off coupons. I'm tempted to get one so I can attempt to use it for mashing while not potentially breaking the more expensive anova. The specs put it on the iffy side though since it's max bath size is 4.0 gal and I mash with 5.
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Apr 26, 2017 20:41
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BeastOfExmoor posted:Monoprice now has their own circulator. Depending on how well it works, it might be an interesting when they have their 20% off coupons. It appears to be a rebadged Primo Eats, which is $100 on Amazon and has 4 stars out of 41 reviews https://www.amazon.com/Precision-Immersion-Stainless-Powerful-Operation/dp/B01MTV4EQ7 Edit: fakespot thinks the reviews are suspicious http://fakespot.com/product/sous-vi...g-by-primo-eats Anyone wanna take one for the team and try it out? Steve Yun fucked around with this message at 21:02 on Apr 26, 2017 |
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Apr 26, 2017 20:58
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  I love puddling in the bag with the marinade. Beautiful color. Chill, drain, pat dry, reduce marinade to make pan sauce. Pat dry and sear in cast iron. Turn Korean chicken into banh mi with gochujang mayo and sweet sour cucumbers. Korea meets Vietnam and it's delicious.
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Apr 26, 2017 23:35
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BrianBoitano posted:
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Apr 27, 2017 00:03
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Some kind of protein, mayo, hoisin, cilantro
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Apr 27, 2017 00:28
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I'm sous viding bbq ribs this weekend. Should I do baby back or spare or both? I like the way this pit does spare near my old place but I haven't had baby back in a while. What do people prefer?
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Apr 27, 2017 00:32
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qutius posted:do some thick rear end pork chops next. SO good! Got some bargains to do up next. I've never cooked pork chops before, or eaten them. They're not really a done thing in Australia, or at least with any families I've known. But I am keen to do some lamb.
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Apr 27, 2017 00:42
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Alright I'm having issues with my steak. I cook them to 135, and then I refrigerate them to cook them a few days later. Problem I'm having is I'll warm them up to 110 or so and then sear them, but they don't taste nearly warm enough when I go to eat them. I'm guessing the easy answer is just heat them back up to 135 prior to cooking, or at least 130, but I'm just being lazy and not wanting to boot up the sous vide machine and use tap water instead.
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Apr 27, 2017 00:43
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BrianBoitano posted:Some kind of protein, mayo, hoisin, cilantro Not trying to poo poo on your sandwich or anything, it looks fine. It's just that it doesn't really peg what I think of as a banh mi. And your cilantro looks enough like parsley I wasn't sure.
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Apr 27, 2017 00:49
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sex swing from IKEA posted:Alright I'm having issues with my steak. Turn up your water heater.
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Apr 27, 2017 02:32
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5436 posted:I'm sous viding bbq ribs this weekend. Should I do baby back or spare or both? I like the way this pit does spare near my old place but I haven't had baby back in a while. What do people prefer? If you're just looking for opinions I prefer Baby back. I don't like the extra fatty ends and bones that you get with spare ribs.
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Apr 27, 2017 03:40
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sterster posted:If you're just looking for opinions I prefer Baby back. I don't like the extra fatty ends and bones that you get with spare ribs. I'm thinking of doing 2 spare ribs and 2 baby back ribs so I don't have to make a real decision. I like the meaty/fattyness of spare ribs, but baby back are fall of the bone good as well. Its a hard decision to make.
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Apr 27, 2017 03:51
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If you can get st louis style that will help since that will have the cartilage trimmed off (vs full spare ribs)
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Apr 27, 2017 03:57
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I plan on doing ribs at 162F for 12 hours...that should be fine for both spare and baby back right? Most of the rib guides don't actually specify what cut of rib.
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Apr 27, 2017 04:12
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SubG posted:How are we defining banh mi here? I kid I kid.
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Apr 27, 2017 06:47
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sex swing from IKEA posted:Alright I'm having issues with my steak. Your stove can get water to 130+ in minutes.
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Apr 27, 2017 07:07
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uPen posted:Your stove can get water to 130+ in minutes. Stove? I threw that out after getting my Smoker, Sous Vide and Instant Pot...
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Apr 27, 2017 16:06
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BrianBoitano posted:
gently caress you im so hungry now. Also I've never made prime rib in my life. I'm gonna SV some for my next dinner party.
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Apr 27, 2017 16:55
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