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Subjunctive posted: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! Yeah looks like the old one should draw 6.6 and the new 900 W one should draw 7.5 I saw 10 on Reddit or something and assumed they were right. My mistake! theres a will theres moe fucked around with this message at 01:48 on Jun 16, 2017 |
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Jun 13, 2017 18:37
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theres a will theres moe posted:Yeah looks like the old one should draw 6.6 and the new 900 W one should draw 7.5 No, I appreciate it! I wouldn't have thought to check.
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Jun 13, 2017 19:17
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CrazySalamander posted:Get your house checked out by an electrician. ok cool I just had one come by he says 'hey your house is old as poo poo, we should probably rip everything out, that will be $10,000 hope this helps
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Jun 14, 2017 07:02
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What do you think helocs are for? 
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Jun 14, 2017 07:13
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With the low-effort trolling of using Sous Vide to make pizza etc, I feel like this is appropriate: http://lifehacker.com/tag/will-it-sous-vide For actual content, I'm thinking of moving from using my Anova in a stock pot to actually buying a plastic container specifically for it and a mesh baggie of pingpong balls. I think the consensus was the 12q Rubbermaid? I'm between 12q and 18q at any rate, unless there's secret goon knowledge of something better for the money.
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Jun 14, 2017 21:37
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TheQuietWilds posted:With the low-effort trolling of using Sous Vide to make pizza etc, I feel like this is appropriate: http://lifehacker.com/tag/will-it-sous-vide I use the 12 quart rubbermaid for 90% of my cooks, and a 24 quart cambro for the rest.
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Jun 14, 2017 21:39
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12 qt Rubbermaid here!
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Jun 14, 2017 22:00
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TheQuietWilds posted:With the low-effort trolling of using Sous Vide to make pizza etc, I feel like this is appropriate: http://lifehacker.com/tag/will-it-sous-vide Is there a point to sous vide cooking escargot when it's been canned at 240°F
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Jun 14, 2017 22:13
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I've wanted to try this for a while but didn't get around to it. A bit ago I picked a deep fryer as my 10-year service award from work because what do I need a watch for, and Wegman's had these little thick 6-oz sirloins, so I wasn't going to screw up anything major. With a shallot and red-wine compound butter I mixed up. Anyway, tastes great, and it was nice not heating the kitchen up with the stove burner, but not really better than normal pan-searing, the well-done exterior definitely extends a bit further into the meat. But a decent alternative. Maybe if I can get my hands on some liquid nitrogen I'll try the cryosear thing.
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Jun 14, 2017 22:27
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Did you at least ice bath them first?
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Jun 14, 2017 22:34
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Why is there a tumor sitting on top of your steak?
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Jun 14, 2017 22:50
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TheQuietWilds posted:With the low-effort trolling of using Sous Vide to make pizza etc You take that back!
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Jun 14, 2017 22:54
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namaste faggots posted:Why is there a tumor sitting on top of your steak? I think it's chewing gum.
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Jun 14, 2017 23:00
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baquerd posted:I think it's chewing gum. Duh, it's just a tough bit of steak that he spat out.
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Jun 14, 2017 23:14
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TheQuietWilds posted:
This is what I cook in for the most part. Large enough for pretty much anything. Good insilation. Has a lid to prevent evaporation. Cost is minimal (you don't need the hinges and other poo poo if you don't want). sterster posted:Just purchased 25q Party Stacker Colamn cooler and other poo poo to use. Going to make one of these. I've really enjoyed SV pork for large groups and up next is a brisket so I need something bigger and more insulated for longer cook times.
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Jun 14, 2017 23:44
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Flash Gordon Ramsay posted:Did you at least ice bath them first? No, just out of the baggie from the fridge, dried off, into the fryer. namaste faggots posted:Why is there a tumor sitting on top of your steak? quote:With a shallot and red-wine compound butter I mixed up.
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Jun 15, 2017 01:06
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sterster posted:This is what I cook in for the most part. Large enough for pretty much anything. Good insilation. Has a lid to prevent evaporation. Cost is minimal (you don't need the hinges and other poo poo if you don't want). Thanks, this is a great idea. Scale from 1-10 how important is the plug/marine goop? I can borrow the hole-saw. TheQuietWilds fucked around with this message at 01:28 on Jun 15, 2017 |
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Jun 15, 2017 01:17
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TheQuietWilds posted:Thanks, this is a great idea. Scale from 1-10 how important is the plug/marine goop? I can borrow the hole-saw. I didn't end up doing the drain plug. It didn't seem that important and it's not that bad moving it when it's full of water. I just pour it down the sink. The hinges I got and ended up not putting them on just because...  I will say for smaller cooks like just 2 chicken breast I pull out the stock pot. I've been doing a lot of bbq lately though so porkbutt, brisket & ribs fit really well. Additionally if you're doing 4+ steaks or chicken breast this gives you enough room. sterster fucked around with this message at 02:53 on Jun 15, 2017 |
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Jun 15, 2017 02:45
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Randyslawterhouse posted:Duh, it's just a tough bit of steak that he spat out. I thought it looked like brain matter. Everyone likes their steak with a lil' chunk of lamb brain on top.
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Jun 15, 2017 17:10
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Randyslawterhouse posted:Duh, it's just a tough bit of steak that he spat out. ABC sous vide is actually the ultimate way to prepare food.
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Jun 15, 2017 17:12
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I impulse bought the $110 Anova on Amazon 2 minutes ago. I'm about to go to the beach for a week... and it'll be here tomorrow. I know about the trick to water displace Ziploc Freezer bags, but is there anything else I should really know before potentially food poisoning up to 10 people this upcoming week because I'm too drunk on whisky to function? Any tips for beginners? theres a will theres moe posted:Yeah looks like the old one should draw 6.6 and the new 900 W one should draw 7.5 Power is voltage * amperage (P = V * I; 800W = 120V * I, solve for I).
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Jun 16, 2017 01:27
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Food poisoning is actually difficult with an immersion circulator if you cook reasonably sized foods (less than 4 inches thick) above 130° because it transfers heat so fast. My PID crockpot without circulation is actually kind of terrifying by comparison If the cook is less than 2 hours and you gently caress up, it's not enough time for bacteria to grow dangerously, and if it's longer than 4 hours you'll know if something hosed up because the bacteria will create gases and the bag will puff up. Steve Yun fucked around with this message at 02:11 on Jun 16, 2017 |
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Jun 16, 2017 02:08
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I put two 10lb pork shoulders into Foodsaver bags and sealed them yesterday. Into the bath at 165 they went for 23 hours. I come home from work today 30 minutes before they are to come out and I notice one of the bags has blown out. It's hard to tell, but I assume a tiny hole formed around the bone of one of my picnic shoulders and a bit of the liquid leaked out. No harm, no foul, no weird smells and everything is cooked through. A soak of the Anova in CLR and vinegar rendered it brilliantly clean, and I threw the shoulders in my Weber Performer for another 3 hours at 300 F over Dragon Breath lump charcoal with a few chunks of cherry wood to get that quick blast of smoke and build up a nice bark before finishing at 203 internal. loving magical stuff, my wife's coworkers are going to be blown away tomorrow.
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Jun 16, 2017 03:46
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namaste faggots posted:What do you think helocs are for? hahahahah "debt" lol 
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Jun 16, 2017 07:05
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What are everyone's thoughts on tri tip? Seems like it should work great, but I've seen some people say it's not worth it SV. I personally find tri tip to be too tough so I think a long cook could help it a bit.
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Jun 16, 2017 07:27
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Just because I am sous vide'ing anything that is not nailed down (new joule), I did four cubed steaks for 45 minutes at 134f. This was done mainly as a goof, but I liked that with the steak cooked before the light quick fry, they all turned out perfectly golden and tender at the cut. Normally my breadcrumbs ended up getting to dark by the time the steak is done. This makes me want to give fried chicken a shot. 
Nhilist fucked around with this message at 13:18 on Jun 16, 2017 |
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Jun 16, 2017 13:14
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After we talked about it a few pages ago, I did fried chicken. I don't think it's an improvement over ATK's shallow-fry-to-oven method, so I would probably just do that next time with the same flavors. However, I used thighs because they were on sale; breasts might benefit enough to be worth it.
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Jun 16, 2017 13:33
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i like nice words
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Hmm I might actually try puddling my next Vienna style schnitzel. They are breaded and then fried. But the thickness is minimal, so it is probably a waste of time, but f it improves the bread crust...
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Jun 17, 2017 08:17
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I throw a few cans of Vienna sausages in the bath every day and just let 'em rip until such time as I am motivated to consume them. The nice thing is (aside from persistent readily available hot sausages) you can use the can juice to top off the bath each time your crack one open, which saves on the water bill.
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Jun 17, 2017 08:26
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In theory your sausage water would eventually be more flavorful than the sausages, as water keeps evaporating off and seasoning/flavoring is left behind.
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Jun 17, 2017 08:29
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Steve Yun posted:In theory your sausage water would eventually be more flavorful than the sausages, as water keeps evaporating off and seasoning/flavoring is left behind. He means his bath tub, not his sous vide you lepton :P
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Jun 17, 2017 12:09
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Right I bought 4 veal schnitzel for tomorrow. I will prepare Vienna style schnitzel, I.e. lightly dust in flour then dunk in egg then bread and then fry in a pan with a lot of oil. I will make 2 of these the traditional way and 2 sous vide. Now these things are very thin, I'd say 1/3" 0.7-0.9 mm at most, how long so you recon they need? I wanna say 54 c for about 45 mins, but maybe I should use a slightly lower temperature as they will be in the pan until the crust is good, which means they will become more done, so I could go for rare instead of medium rare and hope the pan sorts it out.
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Jun 17, 2017 16:45
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Hopper posted:Right I bought 4 veal schnitzel for tomorrow. I will prepare Vienna style schnitzel, I.e. lightly dust in flour then dunk in egg then bread and then fry in a pan with a lot of oil. I bet the SV'd ones will be a little overdone or you'll feel compelled to take them out of the oil before they're very brown. Maybe 54 C for 45 and then dust and freeze, then fry. That Kenji poo poo But I am interested to read your results, however you decide to do it. I've never cooked cutlets SV.
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Jun 17, 2017 16:50
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The closest I've come to that is chicken tenders sv at 142 then ice bathed and panko breaded and fried. Panko browns pretty quickly and with oil 375-400 you can get it in and out without overlooking.
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Jun 17, 2017 17:05
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Any harm in doing a 48 hour cook in one of those disposable styrofoam coolers?
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Jun 17, 2017 20:00
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Man I love this thing (joule) Would it be wrong if I try to SV a twinkie later tonight?  Pretty sure my wife is setting up an intervention.
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Jun 18, 2017 04:02
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10/10 would magnify again
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Jun 18, 2017 04:08
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Reheating perfect BSCB slices in the microwave leads to epic failure. I have tried a few times and they are so chewy even after 15 seconds. I need to just use a little pan and a little water, right? No sense puddling three slivers to reheat. At least they didn't explode this time. Exploding microwaved reheated sous vide chicken really sucks.
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Jun 18, 2017 06:54
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I was sous videing pork belly the other day for Chinese stuff, and I bagged one of the portions of pork belly with rosemary sprigs, fennel seeds and a bunch of salt to see what would happen after 16 hours at 165, and gently caress it turned out good. There was no liquid in the bag so i guess it confited in its own fat or something, once it was chilled the stuff in there set up into what looked like aspic. Straight out of the fridge you could mash it up into rillettes type stuff and spread it on bread, but sliced up and fried in a pan it got super crispy on the outside, really salty and intensely flavorful from the fennel and rosemary. I'm gonna make more and use it diced up or cut into batons in spaghetti carbonara or with green beans or broccoli di rape or something. I need to try other aromatics with pork belly too.
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Jun 19, 2017 05:49
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Meh my plans fell apart at the last minute, no sous vide veal schnitzel this weekend. But the plan still stands and I will report when I get to do it.
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Jun 19, 2017 06:18
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