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Discussion Quorum posted:I just bought jars to try this as well. Anyone done the pressure cooker faux vide version? Curious how they compare. Space is a little bit of an issue for me so the jars are not ideal. Yeah just do the jars and sous vide. They're loving amazing. We ate a dozen eggs worth yesterday and today  I did cream cheese, cheddar, and bacon at 163/45 minutes. Turned out like whipped cream cheese consistency and was incredible. Little fluffy egg clouds that literally melt in your mouth.
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Jan 18, 2018 21:29
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I don't get the instructions with the jars though. I have to press down on the lid with my thumb and forefinger? Or else they will explode??
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Jan 18, 2018 22:42
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oh yes oh god yes form the head FORM THE HEAD unghhhh...
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What? No, just don't close them tightly, you don't have to press down on anything.
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Jan 18, 2018 22:57
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To be fair "fingertip tight" is an absolutely atrocious term
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Jan 18, 2018 23:51
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One thing I'll mention with the egg bites is that dropping them in a 170f bath can break the jars. I'm not sure if it'd be better to let them come to temperature in the bath or what, but I'm definitely going to try something different after I had to drain an entire cooler worth of egg-water last time I made them.
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Jan 19, 2018 01:35
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I heated mine under a hot tap after closing them just for that reason. How do you guys go about reheating them later on? The microwave makes them a little dry and spongy.
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Jan 19, 2018 01:38
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Bottom Liner posted:I heated mine under a hot tap after closing them just for that reason. How do you guys go about reheating them later on? The microwave makes them a little dry and spongy. Toaster oven / broiler.
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Jan 19, 2018 04:01
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If you're using canning jars with properly torqued lid rings they should not come anywhere close to exploding when you drop them in. I liked adding chorizo to mine. And I found that generously greasing the jars saved me a lot of frustration trying to scrape the last molecules of egg out of the bottom edge when cleaning.
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Jan 19, 2018 04:32
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AnonSpore posted:To be fair "fingertip tight" is an absolutely atrocious term Yeah, it really is. Tighten the jar, then untighten it by a quarter turn. I’m also tempted to just tighten the gently caress out of it and see what kind of cheapass glass jar will crack from the expansion of that tiny little headspace over about 100 degrees of temperature rise.
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Jan 19, 2018 04:43
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Phanatic posted:Yeah, it really is. That’s not really any clearer. I can tighten a loving jar. Like, no one in the house can open it. 
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Jan 19, 2018 04:45
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theres a will theres moe posted:If you're using canning jars with properly torqued lid rings they should not come anywhere close to exploding when you drop them in. I think he meant dropping cold jars into 170 degree water, which can definitely burst them. I grease mine too with canola oil on a paper towel. If you get good coverage they'll slide right out whole.
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Jan 19, 2018 04:47
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So... these jars are not meant to be completely submerged?
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Jan 19, 2018 18:16
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IronSaber posted:So... these jars are not meant to be completely submerged? They should be fine. You don't need to crank them down super tight for the seal to work.
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Jan 19, 2018 18:24
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The issue is more taking care of thermal shock, so not dropping a jar straight out of the fridge into a 180 degree water bath for instance.
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Jan 19, 2018 19:23
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You’ll probably see bubbles coming out of the jars while they cook. Mine also got much looser (1/4 to 1/3 turn roughly), but the seal was still strong so it wasn’t a problem.
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Jan 19, 2018 21:28
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Yeah, my primary fear is just flooding those jars of tasty eggs, which is why the finger-thumb thing made me do mental acrobatics.
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Jan 19, 2018 21:58
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I did mine to a variety of tightness today all around “with my fingertips lightly holding”, including backing off and not. All were fine. Water wouldn’t even hurt them very much, I suspect!
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Jan 19, 2018 22:03
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Some of my recent cooks 24 hour pork butt with a 4 hour smoke to finish for pulled pork BBQ  3 hour pork tenderloin  24 hour pork belly  3 hour chuck steak 
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Jan 19, 2018 23:09
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Bottom Liner posted:Some of my recent cooks You realize you are going to HAVE to invite me to dinner (before I show up uninvited)...
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Jan 20, 2018 09:29
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I just woke up with the worst hangover in years and that still manages to make me hungry... now I am annoyed i missed hotel breakfast. 
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Jan 20, 2018 10:45
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Samizdata posted:You realize you are going to HAVE to invite me to dinner (before I show up uninvited)... Come over any time, I always cook way too much for just two of us. We do eat all the leftovers for lunch, I don't let any of that glory go to waste! Bottom Liner fucked around with this message at 17:33 on Jan 20, 2018 |
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Jan 20, 2018 17:31
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Bottom Liner posted:Come over any time, I always cook way too much for just two of us. Now I have to dox you to find out where you live, but with those shots, it seems worth it. 
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Jan 21, 2018 00:25
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I am in the same city and that is tempting. I can trade you in some fancy liquid nitrogen frozen bullshit.
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Jan 21, 2018 02:23
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rockcity posted:I am in the same city and that is tempting. I can trade you in some fancy liquid nitrogen frozen bullshit. please, they are already familiar enough with your posting
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Jan 21, 2018 02:25
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I'm considering smoking a brisket for a few hours until I form some bark then moving it to sous vide for many hours to make it tender without drying it out. Stupid idea?
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Jan 22, 2018 05:17
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I've had good luck going the other way with large cuts. A quick sear, a long bath, then a 4 hour smoke. Here's tonight's dinner: 10 hour chuck roast at 133° 
Bottom Liner fucked around with this message at 06:56 on Jan 22, 2018 |
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Jan 22, 2018 05:51
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A veritable scrolling curtain of meat! Praise be.
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Jan 22, 2018 06:02
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That chuck roast looks really nice. What kind of texture were you getting out of it with that temp/timing?
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Jan 22, 2018 16:56
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Glottis posted:I'm considering smoking a brisket for a few hours until I form some bark then moving it to sous vide for many hours to make it tender without drying it out. Stupid idea? I've done the SV 1st then the smoke for 2-3 hrs. My cooks are 155f for 36hr. If I'm doing just the flat I keep extra fat on/in the bag while SV'ing. If I'm doing point and flat I trim it normally. I've done this 4 times now and found that the extra fat in the bag helps. I also have only done salt & pepper for mine and do salt & pepper before bagging. Assume you'd be fine with other rubs. After cooking I pull it and rest for in the bag for 20ish min then pat dry. If a lot of rub has fallen off I might add a touch more but generally not needed. Read this link http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html
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Jan 22, 2018 16:59
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sterster posted:I've done the SV 1st then the smoke for 2-3 hrs. My cooks are 155f for 36hr. If I'm doing just the flat I keep extra fat on/in the bag while SV'ing. If I'm doing point and flat I trim it normally. I've done this 4 times now and found that the extra fat in the bag helps. I also have only done salt & pepper for mine and do salt & pepper before bagging. Assume you'd be fine with other rubs. After cooking I pull it and rest for in the bag for 20ish min then pat dry. If a lot of rub has fallen off I might add a touch more but generally not needed. Read this link This recipe is really good and I agree on the extra fat. I've made it three times with pieces from a Costco whole packer and the only time it was a bit disappointing was the flat-only piece which I trimmed as the recipe suggested..
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Jan 22, 2018 17:46
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kirtar posted:That chuck roast looks really nice. What kind of texture were you getting out of it with that temp/timing? It wasn’t as soft as I wanted, needs 24 hours really but I didn’t have anything else for dinner and it needed to be cooked. Flavor was still on point.
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Jan 22, 2018 18:25
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Does anyone have thoughts on pre-searing very thick (3") bone in steaks? Is it worth a quick pre-sear, or just go in unseared and sear after?
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Jan 23, 2018 03:03
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Sear after.
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Jan 23, 2018 06:56
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woot.com has a couple of deals on NutriChef immersion circulators: https://home.woot.com/offers/nutrichef-sous-vide-or-cooking-balls?ref=w_all_2 https://home.woot.com/offers/nutrichef-immersion-circulator-cooker-you-pick-15?ref=w_all_1
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Jan 24, 2018 04:16
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   127 London broil, ~8-10 hours or somewhere in that range. So good.
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Jan 25, 2018 03:05
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When buying in bulk and vacuum packing for the puddle. Does freezing raw and then puddling, or puddling and then freezing give different results? I'm leaning towards the latter for quickness when eating (puddling the frozen pouch for 30 min?), but wondering if there's a quality aspect to it. I have a regular home freezer/fridge and no access to cheap dry ice for flash freezing.
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Jan 27, 2018 21:49
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rgocs posted:When buying in bulk and vacuum packing for the puddle. Does freezing raw and then puddling, or puddling and then freezing give different results? I'm leaning towards the latter for quickness when eating (puddling the frozen pouch for 30 min?), but wondering if there's a quality aspect to it. I have a regular home freezer/fridge and no access to cheap dry ice for flash freezing. I don't think it matters. I think you've got it right with the latter. E: you'll want to have an ice bath ready for end of cook to bring the temp down before throwing in your freezer
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Jan 28, 2018 01:57
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About to puddle a NY Strip and then hit it with some MAPP and a new Bernzomatic Heat Shrink torch head. Wish me luck!
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Jan 31, 2018 00:25
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Looks like Searzall is available again, only a one week delay: https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1517360115&sr=8-1&keywords=searzall
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Jan 31, 2018 01:55
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Inaugural Heat Shrink and MAPP torch SV and Sear:    (yes I was so excited I didn’t wait long enough to let the juices rest...) This thing is a badass searer. Better than my cast iron sears.
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Jan 31, 2018 03:41
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