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spankmeister posted:Are you loving goons seriously discussing sous videing a loving pizza? I doubt anyone wants to do it, but nothing wrong with a theoretical discussion.
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Jun 10, 2017 15:24
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what's that? GWS is taking a stupid joke too far? well i never
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Jun 10, 2017 17:08
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I have sous vide'd fast food leftovers before when I had a long cook going at the same time. I can vouch that the heat was much better distributed than the microwave usually does. I don't think I'd bother though if it wasn't already cooking something at a reasonable temp.
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Jun 10, 2017 19:08
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I just wanted to say that while I've found this thread informative and it has tempted me to buy a sous vide gadget, AND I have laughed at how goddamn retarded the last page + was... ... mostly I giggle at the sous vide things because they all look like sex toys of some kind and every time I go to buy one or look at them seriously I'm like "poo poo this is gonna be on my Amazon history" and the next time I go look at stuff at work someone will walk by and be like "the gently caress is THAT?" and I'll have to explain "No it's just a wand..that you..stuff..into water and it heats up and stuff". So thank you.
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Jun 10, 2017 19:12
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Flash Gordon Ramsay posted:I doubt anyone wants to do it, but nothing wrong with a theoretical discussion. These haters can't understand the virtue of a frozen pizza cooked to the point of being perfectly rare, through and through, then quickly seared in a hot pan.
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Jun 10, 2017 19:17
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Boiling bread before baking is already a thing (e.g. bagels), so it might actually work to sous vide your dough before finishing in the oven. Not gonna be the one to try it, though.
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Jun 10, 2017 20:15
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ekeog posted:These haters can't understand the virtue of a frozen pizza cooked to the point of being perfectly rare, through and through, then quickly seared in a hot pan. If you eat you're piiza well done then just lol
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Jun 10, 2017 21:40
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spankmeister posted:Are you loving goons seriously discussing sous videing a loving pizza? Flash Gordon Ramsay posted:I doubt anyone wants to do it, but nothing wrong with a theoretical discussion. In the next day or so if anyone's interested I can pull out my On Food and Cooking and do a seriouspost about the viability (or lack thereof) of sous vide pizza.
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Jun 10, 2017 23:10
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We're making pizza tonight and I'm going to "super-proof" a small ball of dough to like 180 then put it on the pizza steel, just to see what it's like. E: okay, holy poo poo this is actually a thing.   It's hard to describe. First image was after ~20 min at 180°F. Looked and felt like a chicken-and-dumpling dumpling. 4 minutes on the tippy-top rack, on a pizza steel preheated at 500°F for more than an hour (was baking bread and pizza all evening). Flip and press flat halfway. It's delightfully chewy in the center and crispy on the outside. If you've ever had steaming fresh pita, this is like that but even better. Next time I do a pizza, I'm doing a small one this way. BrianBoitano fucked around with this message at 01:30 on Jun 11, 2017 |
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Jun 10, 2017 23:42
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CrazySalamander posted:In the next day or so if anyone's interested I can pull out my On Food and Cooking and do a seriouspost about the viability (or lack thereof) of sous vide pizza. Completely viable. https://anovaculinary.com/introducing-the-anova-precision-oven/
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Jun 11, 2017 01:24
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CrazyLittle posted:Completely viable. High school English teacher to a freshman: Your work is fine, but you didn't provide enough examples. Try to show me how this relates to a person. quote:I know that when I cook, I can never get different parts of a meal to finish at the same time. For example, last weekend I was cooking salmon with my Precision Cooker. I was also preparing vegetables and pasta. The pasta finished way before the salmon, leaving us with cold noodles by the time we ate. This was super frustrating and it happens to me all the time. The Precision Oven solves this problem. B+
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Jun 11, 2017 01:34
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AnonSpore posted:Trip report on brisket: After ~30h at 155 it was tasty but certainly not super moist like the SE article suggested it would be--it kinda flaked, actually. I still have two more chunks of this flat left in the freezer, does anyone have any suggestions how they might be done better? I only seasoned them with salt and pepper. I just did a whole brisket (3 separate bags) at 155f for 24 hours followed by three in a smoker. Mine was tender and juicy AF. The only thing I did differently was doubling up on the vacuum bags. I don't know if this kept more of the moisture in the brisket since the main bag was kept tight against the meat by the outer bag. Did you have a decent sized fat cap on the cut you cooked?
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Jun 11, 2017 16:52
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AnonSpore posted:Trip report on brisket: After ~30h at 155 it was tasty but certainly not super moist like the SE article suggested it would be--it kinda flaked, actually. I still have two more chunks of this flat left in the freezer, does anyone have any suggestions how they might be done better? I only seasoned them with salt and pepper. I did brisket sous vide then smoked a year-ish ago, I wish I'd written down temps and times but it was still very moist.  99% sure this was it, pre-smoking. Given the wildly varied results goons have been reporting on the brisket, I have a feeling the difference is in the cut and quality of meat used... Mine was fairly marbled and that seems to have rendered nicely without leaking out, so it was great.
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Jun 11, 2017 17:17
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Mine was choice flat from a local butcher, decent sized fat cap. I suspected it might have been the meat's quality too so I'm gonna dip down to Costco later today to see if they have any prime, or at least choice point.
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Jun 11, 2017 18:03
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For ribs, sous vide or instant pot?
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Jun 11, 2017 21:17
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Ribs are so easy just to bbq or bake i wouldn't bother.
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Jun 11, 2017 21:30
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found some really nicely marbled boneless short ribs at Costco, just put them in at 144 to sit for 48 hours. will report back...
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Jun 12, 2017 04:40
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AnonSpore posted:Mine was choice flat from a local butcher, decent sized fat cap. I suspected it might have been the meat's quality too so I'm gonna dip down to Costco later today to see if they have any prime, or at least choice point. So, Costco had whole untrimmed prime brisket for cheaper per pound (less than 4 dollars/lb!) than the butcher's choice flat. I know a lot of the weight is lost during trimming but still, poo poo, if I'd known I woulda gone with prime from the beginning. Gonna trim tomorrow and then start vizzling. Hopefully it turns out all right.
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Jun 12, 2017 05:19
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^^^^^^^^^^^^^^^ EVERYONE IS DOING EVERYTHING WRONG VVVVVVVVVVVVVVVVVVVV
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Jun 12, 2017 05:54
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mindphlux posted:^^^^^^^^^^^^^^^ EVERYONE IS DOING EVERYTHING WRONG VVVVVVVVVVVVVVVVVVVV So I couldn't find boneless skinless chicken breast OR salsa at the store today..
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Jun 12, 2017 16:07
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Have hit the third time when entertaining in which a second circulator would have made things easier, so it's time to level up. Thought about a Joule for the extra power, but will probably get a second Anova Precision and continue to ignore the Bluetooth. Please tell me how I'm being an idiot.
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Jun 12, 2017 22:38
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Subjunctive posted:Have hit the third time when entertaining in which a second circulator would have made things easier, so it's time to level up. Thought about a Joule for the extra power, but will probably get a second Anova Precision and continue to ignore the Bluetooth. Please tell me how I'm being an idiot. If you don't already know, find out how many circuits you have in your kitchen. Anova PCs draw up to 10 A I believe, so two plus a toaster oven or something will pop your breaker unless you distribute the draw across a couple circuits.
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Jun 12, 2017 22:53
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Subjunctive posted:Have hit the third time when entertaining in which a second circulator would have made things easier, so it's time to level up. Thought about a Joule for the extra power, but will probably get a second Anova Precision and continue to ignore the Bluetooth. Please tell me how I'm being an idiot. I thought about the Joule but then I looked at my half dozen cambros with holes cut out in the exact perfect size for the Anova and the thought of buying a new hole saw and new lids and making new holes was enough to make me buy another Anova.
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Jun 12, 2017 23:06
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What is a good temperature and time for Yogi Honey Lavender herbal tea?
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Jun 12, 2017 23:12
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Just cook it to the same temp as your sous vide pizza
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Jun 12, 2017 23:13
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80 C water for 3 minutes in a cup, a lot longer sous vide. Why do you want to sous vide a tea? Actually most teas say to use boiling water to get a safe drink. Not sure whether sous vide can accomplish the same, as bacteria/funghi on tea maybe have differently from those on meat or vegetables and may not be sterilized.
Hopper fucked around with this message at 23:18 on Jun 12, 2017 |
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Jun 12, 2017 23:14
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Hopper posted:80 C water for 3 minutes in a cup? Why do you want to sous vide a tea? haha look at this chump who doesn't know how to make the best tea
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Jun 12, 2017 23:17
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Hopper posted:80 C water for 3 minutes in a cup? Why do you want to sous vide a tea? Precision.
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Jun 12, 2017 23:17
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The best tea is not a yogi tea 
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Jun 12, 2017 23:19
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Hopper posted:The best tea is not a yogi tea Even low quality or difficult to cook cuts can easily be made delicious with sous vide.
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Jun 12, 2017 23:21
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theres a will theres moe posted:If you don't already know, find out how many circuits you have in your kitchen. Anova PCs draw up to 10 A I believe, so two plus a toaster oven or something will pop your breaker unless you distribute the draw across a couple circuits. I have a 20A circuit on the island for the plugs (I don't *think* the dishwasher), and two 15s on the counter, so I should be OK.
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Jun 13, 2017 01:22
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If you get the Tea *just* to the point of proper warmth... the danger zone, if you will, you can get a magnificent cup of Tea Mi-Cuit.
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Jun 13, 2017 01:52
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Sous vide Kraft dinner
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Jun 13, 2017 02:44
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The joke sure getting the sous vide treatment for sure
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Jun 13, 2017 03:16
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BrianBoitano posted:We're making pizza tonight and I'm going to "super-proof" a small ball of dough to like 180 then put it on the pizza steel, just to see what it's like. Hahaha, this worked? Nice. Now just stuff the dough with cheese, sauce, and pepperoni before puddling and make a pizza bite. Or, hmm, maybe the idea could be tweaked around to make something like a steamed bun.
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Jun 13, 2017 05:14
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theres a will theres moe posted:If you don't already know, find out how many circuits you have in your kitchen. Anova PCs draw up to 10 A I believe, so two plus a toaster oven or something will pop your breaker unless you distribute the draw across a couple circuits. actually seriouspost : this is realtalk I've popped a breaker at least 20 or so times using my anova on the same circuit as my convection toaster oven. I switch it to a different circuit, and then pop the circuit that my electric boil kettle is on. I use at least two of these tools probably every time I cook, so I have to consciously be like "alright, what can I plug this loving anova in to this time". edit : my house was built in 1915 and my electrical wires have some sort of fabric mesh braiding around them (whatthefuck, pretty sure I could die in a fire at any given second), so I'm blaming the house more than the anova mindphlux fucked around with this message at 06:06 on Jun 13, 2017 |
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Jun 13, 2017 06:01
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You know what's annoying? I have 20amp wall plugs but all my power strips are 15amp. I shopped for 20amp power strips but they're 60 friggin dollars 15amp power strip = pop, pop, pop
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Jun 13, 2017 07:14
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mindphlux posted:actually seriouspost : this is realtalk Get your house checked out by an electrician.
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Jun 13, 2017 08:50
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Probably good old knob and tube wiring
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Jun 13, 2017 09:04
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| # ? Apr 23, 2024 14:36 |
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theres a will theres moe posted:If you don't already know, find out how many circuits you have in your kitchen. Anova PCs draw up to 10 A I believe, so two plus a toaster oven or something will pop your breaker unless you distribute the draw across a couple circuits. So my Anova PC 1.0 says 800W and 120V, which I think works out to less than 7A. Is my math wrong? Maybe the newer PCs draw more, in which case 50% more heating power would be welcome!
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Jun 13, 2017 17:44
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