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Do them corned beef brisket style, SV always made the best corned beef for me. Ruebens for days!
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Sep 12, 2017 03:45
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| # ? Apr 25, 2024 01:05 |
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Plinkey posted:Do them corned beef brisket style, SV always made the best corned beef for me. Ruebens for days! I lost your address. What is it again?
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Sep 12, 2017 04:16
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Pastrami? Corn it? Bag with red child sauce, shred and use to make tamales. The best tamales you ever had. The most gringo style teriyaki, hard char it after bagging with teriyaki sauce. Don't judge me.
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Sep 12, 2017 04:41
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We judge you not for your tamales or your teriyaki but for you use of child sauce 
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Sep 12, 2017 06:19
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I am feeding literal children. Sue me. Lowest common deNOMinator.
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Sep 12, 2017 06:55
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Ultimate Mango posted:I am feeding literal children. We know. But to who? WHO ARE THESE MONSTERS?
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Sep 12, 2017 07:17
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Choadmaster posted:We know. But to who? WHO ARE THESE MONSTERS? looks embarassed
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Sep 12, 2017 07:53
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For chicken this is easy as hell and very tasty: http://www.seriouseats.com/2015/06/how-to-make-bang-ban-chicken-chinese-sichuan.html
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Sep 12, 2017 19:16
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drat.
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Sep 12, 2017 22:18
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my new favorite weeknight fast dinner is 149 degree chicken breast sliced over pho. couple of instant pho cubes in chicken stock with a little hoisin and Sriracha, banh pho and spring onions/cilantro/Thai basil/bean sprouts. lime juice and sea salt on the sliced chicken. no need to sear the chicken. so good i don't mind making the soup from scratch on weekends but the payoff/time doing it this way is awesome. 
large hands fucked around with this message at 22:44 on Sep 12, 2017 |
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Sep 12, 2017 22:34
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AnonSpore posted:For chicken this is easy as hell and very tasty: http://www.seriouseats.com/2015/06/how-to-make-bang-ban-chicken-chinese-sichuan.html No lies, I would eat the hell out of that.
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Sep 13, 2017 01:01
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The Pho and that chicken are awesome.
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Sep 13, 2017 05:23
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God what is with you loving white people and chicken breast
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Sep 13, 2017 05:48
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I can't be the only one that cooks chicken breast and just eats them off a fork like a Popsicle.
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Sep 13, 2017 05:57
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namaste faggots posted:God what is with you loving white people and chicken breast You have 2 left over after you eat the thighs and drumsticks.
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Sep 13, 2017 06:14
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namaste faggots posted:God what is with you loving white people and chicken breast I'm basically enjoying them for the first time in my life since I got into SV. I use thighs for most other things but the breasts slice nice and thin and are perfect on top of a bowl of noodles.
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Sep 13, 2017 13:44
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When you buy a chikken you get two breasts which are easy to gently caress up and sous vide does it perfectly hth
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Sep 13, 2017 17:05
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AnonSpore posted:When you buy a chikken you get two breasts Yes quote:which are easy to gently caress up No quote:and sous vide does it perfectly hth Sure
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Sep 13, 2017 18:42
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http://deals.kinja.com/the-bluetooth-connected-instant-pot-can-also-sous-vide-1818471549quote:The Bluetooth-Connected Instant Pot Can Also Sous-Vide, and It's Never Been Cheaper yes I will stir my pork shoulder periodically for 8 hours, or my chuck steak for 24 hours 
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Sep 16, 2017 13:23
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Just put your Anova in it, easy peasy. That said, I started with a Sous Vide Supreme, which also doesn't circulate, and it was fine for what I did with it. Short ribs were the only long cook IIRC.
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Sep 16, 2017 14:56
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I got a mail from Anova that it is on offer in their EU shop if anyone needs one. 119 € for the PC WiFi. Edit to clarify....too early to post Hopper fucked around with this message at 08:10 on Sep 17, 2017 |
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Sep 17, 2017 07:54
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BrianBoitano posted:http://deals.kinja.com/the-bluetooth-connected-instant-pot-can-also-sous-vide-1818471549 The real argument against using something like the Instant Pot as a makeshift puddle machine is that it's so loving small---it's probably fine for doing a couple hundred grams of protein, but nothing much larger. The footprint is also a little awkward for handling bags of vac sealed poo poo. But ICs being ICs is overkill for most poo poo most people are going to want a home s-v machine for. And they're designed the way they are not because of some keen insight into the underlying engineering problem or whatever, but because the consumer-grade ICs are just copies of things that were designed for lab work (with some largely cosmetic and interface changes). It's like if pressure cookers didn't exist and then someone discovered you could cook things in an autoclave and then all the sudden there are a dozen kickstarter campaigns for bluetooth-enabled full-size medical autoclaves for the home kitchen.
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Sep 17, 2017 13:12
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Any of y'all ever buy one of those hinged lids with an Anova hole cut out on one side? Made for Rubbermaid containers? Cuz I got one just today. Will report back...
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Sep 27, 2017 03:56
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So I think my first gen Anova finally died last night- over the past few months it'd just randomly turn off mid-cook and I'd have to jiggle the power cord to get it to turn back on, so I was limited to shorter cooks and had to keep a pretty close eye on it. I'm going to reach out to Anova customer support and hopefully they'll hook me up with a discount on a new one, but I wanted to see what current thinking was on bluetooth vs. wifi, Anova vs. Joule vs. ????, etc. Any guidance or advice would be appreciated.
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Sep 28, 2017 16:26
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No physical controls on the Joule made the decision for me to go Anova. I never use the app. WiFi didn't seem worth the extra cost to me, but the extra power on that would heat up the water a bit faster. I usually just us an electric kettle to speed it up anyways.
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Sep 28, 2017 16:34
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Veritek83 posted:So I think my first gen Anova finally died last night- over the past few months it'd just randomly turn off mid-cook and I'd have to jiggle the power cord to get it to turn back on, so I was limited to shorter cooks and had to keep a pretty close eye on it. I occasionally use wifi on mine, but mostly not. But I think the extra wattage might be worth it alone.
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Sep 28, 2017 16:40
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Joule is 100% the only choice if you ever want to SV pizza
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Sep 28, 2017 16:57
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No the Anova does that too. Only if you plan to put pineapple on it the Anova's superior AI recognizes your disgusting failure and refuses to work.
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Sep 28, 2017 17:41
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Dacap posted:but the extra power on that would heat up the water a bit faster I'm not sure it's designed that way, but even if it were it would be immeasurably small.
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Sep 28, 2017 17:43
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Subjunctive posted:I'm not sure it's designed that way, but even if it were it would be immeasurably small. I think that model is a bit more powerful as made, I don't think he means the additional power from lack of wifi would make a difference. I think.
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Sep 28, 2017 19:29
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Jay Carney posted:I think that model is a bit more powerful as made, I don't think he means the additional power from lack of wifi would make a difference. Oh, yeah, that would make much more sense.
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Sep 28, 2017 19:34
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Pineapple on Pizza is loving amazing especially if you pair with habanero. Get out of here with your delicious hatred
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Sep 28, 2017 19:35
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Jay Carney posted:I think that model is a bit more powerful as made, I don't think he means the additional power from lack of wifi would make a difference. That is what I meant
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Sep 28, 2017 19:54
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Off-brand cheap sous vide right now: $59 for a circulator. https://www.amazon.com/gp/product/B071ZFMP5M Use discount code RLEA8JVJ I got this from Kinja Deals. Not sure if that's a discount code that gives them a commission, or if you need their special URL for that. If you have SERIOUS FEELINGS about that company then tread lightly I guess. If you want to give them credit, here's their full tracking link for the deal
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Sep 28, 2017 21:14
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Sous vide duck breast is great, but I always find the skin could be improved a bit. I usually sous vide at 54C for 1.5-2 hours and then "sear" the skin at a low-medium ish (same as bacon) temperature. Unfortunately, the skin's usually still a little bit too chewy for my liking. Is there some way I could improve this process without separating the skin? (That also doesn't involve liquid nitrogen, what the gently caress ChefSteps.) I was considering a longer 3-4 hour sous vide time to better render the fat, though I don't think 54C is enough to render duck skin fat that much. e: I guess ChefSteps added a non-LN2 recipe since I last googled it -- I'll try a pre-sear and 57C instead of 54C. Jan fucked around with this message at 19:43 on Oct 3, 2017 |
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Oct 3, 2017 19:31
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Jan posted:Sous vide duck breast is great, but I always find the skin could be improved a bit. I usually sous vide at 54C for 1.5-2 hours and then "sear" the skin at a low-medium ish (same as bacon) temperature. Unfortunately, the skin's usually still a little bit too chewy for my liking. Seriously though. Try the LN2 recipe. Once you get over the mental hurdles of actually acquiring some and then actually working with it you can have a lot of tasty fun!
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Oct 4, 2017 14:59
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The fat on a duck breast is thick enough that I've found you can sear the poo poo out of it without really cooking the duck breast anymore than when it came out of the bag. Maybe just try higher heat?
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Oct 4, 2017 15:08
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What can you do with duck legs and SV?
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Oct 4, 2017 15:18
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Phanatic posted:The fat on a duck breast is thick enough that I've found you can sear the poo poo out of it without really cooking the duck breast anymore than when it came out of the bag. Maybe just try higher heat? It's not the breast cooking I'm worried about... The problem with that approach is that the inside does not have time to render before the outside goes past "crisp" and into "burnt" territory. That said, 57C did have a lot more rendering action from just the sous vide, so I didn't have to leave it as long in the pan. Definitely will be sticking with that temp in the future, even if it ends up being a little more medium than rare. E:  Didn't think to take a close up picture, ah well. Sauce is a base of maple syrup, hoisin and mustard to which I usually add a berry of some kind, blackcurrant this time. My dad's not a big eater but ended up snacking on the extra breast, I'll take that as a good sign! 
Jan fucked around with this message at 16:12 on Oct 4, 2017 |
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Oct 4, 2017 16:04
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Submarine Sandpaper posted:What can you do with duck legs and SV? Confit?
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Oct 4, 2017 16:08
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