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Feenix posted:Serious post: how do you gents and lasses get your mason jars not to do the hokey pokey all over the puddle bucket? vaccum seal your mason jar
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May 26, 2017 08:15
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I usually weigh it down with another mason jar filled with water.
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May 26, 2017 08:24
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Feenix posted:Serious post: how do you gents and lasses get your mason jars not to do the hokey pokey all over the puddle bucket? I use pickling jars (The all glass type with a rubber seal ring) to make creme brulee, my jars don't move at all. Is there a lot of air in your jar? If so maybe a smaller jar would work better because less air = less buoyancy or whatever the word is.
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May 26, 2017 08:46
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Hopper posted:I use pickling jars (The all glass type with a rubber seal ring) to make creme brulee, my jars don't move at all. Is there a lot of air in your jar? I think "unerträgliche dingsleichtigkeit" is the word you're looking for, buoyancy is close though
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May 26, 2017 09:54
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Thanks for all the tips, folks. I followed the Chef Steps recipe and they said use that sized jar for that quantity. So, yeah.. odd. No biggie, though. It didn't tip.  The Gummies came out nice. a little sticky but I gave them a tartaric acid, powdered sugar and cornstarch dusting. The wet dog rear end taste-smell from the gelatine does indeed subside HEAVILY. It's almost undetectable... but it's still there a little. I wonder how much less I can use... (or just find the equivalent ratio of agar-agar.
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May 26, 2017 18:12
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Feenix posted:Thanks for all the tips, folks. How tight did you have the lids from the creme brulee? I've had good luck putting all my mason jars on the bottom of the container, rather than stacking, and am making sure to only tighten 'finger-tight' instead of putting arm strength into closing the lids.
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May 26, 2017 20:58
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I'm an idiot for not posting this question here in the first place: Doing a ~5lb pork loin to slice and serve in hot sandwiches. What temp should I SV, and for how long? Also, right now it's brining in a can of Strongbow with a few other things. Should I move it to a new bag, or should I SV it in the cider?
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May 26, 2017 22:01
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CommonShore posted:I'm an idiot for not posting this question here in the first place: 135 F gets you medium rare. I just Googled.
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May 26, 2017 22:02
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Nur_Neerg posted:How tight did you have the lids from the creme brulee? I've had good luck putting all my mason jars on the bottom of the container, rather than stacking, and am making sure to only tighten 'finger-tight' instead of putting arm strength into closing the lids. It wasn't me who mentioned/made creme brulee. I did mention panna cotta a few posts ago, but I do that stovetop because it's the easiest goddamn recipe in the world.  And I did finger tight and one jar on the bottom (but it was a pint mason.)
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May 26, 2017 22:25
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My local Costco has 20 lb pork shoulders in sealed plastic bags that I would love to use for pulled pork. Is it foolish to try to SV a piece of meat this large? I have a cooler large enough to cook it, I just don't know if there are any practical limitations on the size. I was thinking of trying 74C for 20~22 hours, followed by dry rub and a 2 hour smoke.
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May 31, 2017 21:15
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I think it would take a long time and a lot of energy to get the temperature to a safe spot all the way through. I wouldn't expect my circulator to keep up.
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May 31, 2017 21:21
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size will be a safety issue so you'd need to piece it out. If you want it to be in the 20 lb entirety don't SV.
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May 31, 2017 21:22
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The Hambulance posted:My local Costco has 20 lb pork shoulders in sealed plastic bags that I would love to use for pulled pork. Is it foolish to try to SV a piece of meat this large? I have a cooler large enough to cook it, I just don't know if there are any practical limitations on the size. those are probably two or maybe even three shoulders in one pack, de-boned. would be best to ask one of the guys behind the glass to make sure, tho.
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May 31, 2017 21:43
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I don't know where I read it (probably here) but I have heard that a rule of thumb is your meat should be less than 4" thick at its thickest if you want to safely cook it sous vide.
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May 31, 2017 22:28
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theres a will theres moe posted:I don't know where I read it (probably here) but I have heard that a rule of thumb is your meat should be less than 4" thick at its thickest if you want to safely cook it sous vide. I think Baldwin's charts basically indicate that. That's the thickness where at normal sv temps you have trouble getting the middle out of the danger zone in less than four hours.
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May 31, 2017 23:06
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The Hambulance posted:My local Costco has 20 lb pork shoulders in sealed plastic bags that I would love to use for pulled pork. Is it foolish to try to SV a piece of meat this large? I have a cooler large enough to cook it, I just don't know if there are any practical limitations on the size. There are 2-3 pieces of meat in there as mentioned. If you have a smoker, just smoke it for 18-24 hours and have awesome pulled pork. If you must puddle it, smoke it first, but there is really no point with a good smoker setup.
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Jun 1, 2017 03:26
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Ultimate Mango posted:There are 2-3 pieces of meat in there as mentioned. Oh, that simplifies everything then! Thanks for the help 
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Jun 1, 2017 13:08
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Joule or Anova for someone starting out, uses a stockpot, and is fine using app controls? Sweet home says the Joule is better than the Anova except that it completely lacks any sort of manual controls and needs to use the app for everything (which is fine by me)? Is this accurate?
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Jun 1, 2017 17:14
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Dunno about the Joule but the times the app didn't work/devs hosed it up, I was happy my Anova has manual controls. I'd never buy a kitchen device that totally depends on an app to control it.
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Jun 1, 2017 17:18
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Hopper posted:Dunno about the Joule but the times the app didn't work/devs hosed it up, I was happy my Anova has manual controls. I'd never buy a kitchen device that totally depends on an app to control it. I have an Anova, but i think both are good. I will say this.. I have Hue Lightbulbs, and I bought physical dimmer switches too. No onboard controls can be... annoying.
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Jun 1, 2017 17:24
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PRADA SLUT posted:Joule or Anova for someone starting out, uses a stockpot, and is fine using app controls? Sweet home says the Joule is better than the Anova except that it completely lacks any sort of manual controls and needs to use the app for everything (which is fine by me)? Is this accurate? I personally think it's a mistake to buy an app-only device just in case they stop supporting the app at some point and future os compatibility becomes an issue. Plus I just think it's dumb and inconvenient, but that's more of a personal choice.
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Jun 1, 2017 17:34
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Joule pros: stronger, faster heating magnetic base waterproof Joule cons: no physical controls or screen Like many others, that's enough reason for me to the get the Anova instead
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Jun 1, 2017 17:37
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Russia can't hack my Bluetooth Anova. The wi-fi one may be different but I don't see the point of that. Or Bluetooth, really, but it's an extraneous feature. (if Russia begins hacking Bluetooth sous vide machines somehow, we're all hosed)
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Jun 1, 2017 18:07
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I really liked this simple recipe for a weeknight dinner. Salmon Rice Bowls: Salmon @ 125 for 30 min, seared on cast iron. Seasoned with: Salt brine for 10-30min. Rinse after brine. 2 Tbps Sriracha 2 Tbps Soy Sauce 1 Tsp sesame oil 1 Tsp honey 2 cloves garlic 2 tsp minced garlic Rice with sliced avocado, cucumbers, cilantro, and any other veggies you want. Add extra juices/seasoning from bag to your salmon bowl.
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Jun 1, 2017 20:35
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PRADA SLUT posted:Sweet home says the Joule is better than the Anova except that it completely lacks any sort of manual controls and needs to use the app for everything (which is fine by me)? Is this accurate? Pretty much. But really the only question you should be asking yourself is how much do you want physical controls vs. how much do you want a device small enough to fit in a kitchen drawer. Yes the Joule has other advantages, but I don't think any of them are really worth the loss of physical controls. I really wanted a compact device, so I went with the Joule. I'm happy to have freed up some shelf space and am fine taking the risk that one day ChefSteps may go out of business and/or the app stops working.
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Jun 1, 2017 20:48
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5436 posted:I really liked this simple recipe for a weeknight dinner. This sounds amazing, can you elaborate on the brine? I never did that before, what exactly do you use in terms of water/salt ratio etc.?
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Jun 1, 2017 21:52
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Yeah, I'd fuckin eat this... please do a proper write up.
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Jun 1, 2017 22:01
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After jumping back up to $150, anovas are back down to $109 again. Their website has a $40 off Father's Day deal so I assume this Amazon price will stick around that long as well https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4
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Jun 1, 2017 22:04
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We bought some lobster tails that we are looking forward to sous vide - ing! Most recipes are basically "shitload of butter and some tarragon also" what other recipes or hints and tips does anyone have?
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Jun 2, 2017 14:40
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teacup posted:We bought some lobster tails that we are looking forward to sous vide - ing! Most recipes are basically "shitload of butter and some tarragon also" what other recipes or hints and tips does anyone have? Cut the meat from the shells. Otherwise as far as seasoning and butter just use whatever you would when doing them non-sv. I did y last ones with just a couple pats of butter in the bags and then made some garlic/lemon butter to dip in. SV lobster is awesome.
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Jun 2, 2017 15:43
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Joule being app only has only been inconvenient for me once, and I just had to plan around it. Being small and powerful has been nice every time. By the time Chefsteps goes out of business / the app loses support, there will be better tech anyhow so decide for yourself whether to plan for 5-10 years off when it's a $100 decision.
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Jun 2, 2017 16:02
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Trastion posted:Cut the meat from the shells. Boiling them briefly and then throwing them in an ice bath makes it way easier to remove the shells, IMO.
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Jun 2, 2017 18:09
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I bought salmon and need help brining it, so what exactly do you guys use as a brine? Should I dry brine with just salt? Kenji does prefer that but he doesn't rinse it, so all the salt stays in the bag. good/bad? Or should I wet brine and then rinse? does 1/4 cup kosher salt to 1 quart of water sound fine?
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Jun 2, 2017 21:54
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Probably depends how salty you like it. I prefer the dry brine, but I like stuff really salty.
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Jun 2, 2017 23:02
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The chef steps Salmon Mi-Cuit was pretty amazing. It's going to be a weekly recipe in my house for a quick snack to keep in the fridge
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Jun 2, 2017 23:21
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DangerZoneDelux posted:The chef steps Salmon Mi-Cuit was pretty amazing. It's going to be a weekly recipe in my house for a quick snack to keep in the fridge Username/post combo. Love it.
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Jun 2, 2017 23:45
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Steve Yun posted:Joule pros: I've had the Anova One (passed along to my cousin) and I currently have the Anova BT and Joule. I almost exclusively use the Joule since its app-connected features mean that I can start the water bath from anywhere.
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Jun 3, 2017 02:30
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I find myself disliking the new Anova's controls so much that I basically use it app-only anyway  Might be the only one but that might be something to consider
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Jun 3, 2017 13:30
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CrazyLittle posted:The only thing I would consider missing from the above is that the Joule does a better job circulating water and has a wider high/low water mark due to how the Joule circulates water in the opposite direction from the bottom up rather than the top down like Anova and other circulators do. Anova's water circulation takes water in through the slits at the middle of the impeller shaft and expels it through the bottom. Joule pulls water in from the bottom and ejects it out the middle ~6 inches from the bottom. This does mean that the Anova is a bit easier to clean though. My Sansaire would like a word with you.
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Jun 3, 2017 15:19
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the yeti posted:I find myself disliking the new Anova's controls so much that I basically use it app-only anyway Sincere question: what's to dislike? Roll and tap. I've found it so basic I don't ever even think about it...
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Jun 3, 2017 17:10
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