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AnonSpore posted:Anyone have a good recommendation for pork belly that can be eaten straight out of the bag, no searing before or after necessary? I've got a rec for the chefsteps recipe with szechuan peppercorns, ginger, scallions, chili flakes etc as as the aromatics, with the higher/shorter temp option, and then for the glaze add a bit of sugar to the bag juices to help it get sticky before reducing and then brushing. In my mind that'd turn out something like hong shao rou. Thoughts?
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May 15, 2018 14:35
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| # ? Apr 25, 2024 23:47 |
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Pork belly without the skin is great in the SV, and all of my stores only sell it skinless these days.
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May 15, 2018 14:40
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Was thinking of sous viding some ribs and then finishing them off on a smoker. I've mostly read you only need about 30 minutes on the smoker to finish them off but is there a limit on how long you could let it go on the smoker for?
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May 15, 2018 18:27
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I generally do 2 hours no matter if I'm doing all grill or SV+grill. Just the right amount of smokiness and bark.
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May 15, 2018 18:36
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Bottom Liner posted:I generally do 2 hours no matter if I'm doing all grill or SV+grill. Just the right amount of smokiness and bark. Going to agree with this. Either dry rub or wet you need 2hr-ish to get the right kind of bark on it. Also, just so you know it's not going to pick up the same smoke qualities that you get if you were to smoke it. Apparently cooked meat doesn't allow for the uptake of smoke as raw meats. It'll still have a hint of it but like I said not the same as full on smoked.
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May 15, 2018 18:50
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i like to save the left over water after and use it in recipes i call it SOUP vide (:
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May 16, 2018 01:12
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you can even freeze it to use it later if you want it stays good for months!
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May 16, 2018 01:13
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I'm going to try heat gun instead of cast iron next time https://www.youtube.com/watch?v=eR4MsuEgYcc Probably better with something skin-on so you don't end up overcooking the outside layer, but heat guns are hella hot so I think it'll work out I might even cut off the last 1" of my heat gun so I get the most out of the inverse square law* *doesn't actually apply to convection, shhhh
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May 16, 2018 01:54
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Ya know I'm kinda tired of Ninja. He provide very little explanation to his basis on why things taste 'better.' Then again, describing flavor and textures can be difficult to express but he just woops and hollers when he eats something.
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May 16, 2018 17:51
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My favourite is “steak-like texture”. Steak done how, hmm?
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May 16, 2018 18:36
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Do those dudes all live together or what. It's a weird dynamic they have going on.
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May 18, 2018 22:10
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I think they all work at a small business one of them owns (ninja?) and this is a side thing they do during lunch.
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May 18, 2018 23:16
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Ya’ll think that heat gun is better than MAPP with a good torch head? (What I have...)
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May 20, 2018 02:05
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I have a heat gun for lighting my egg, and I plan to test it against my Searzall at some point soon.
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May 20, 2018 02:22
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Feenix posted:Ya’ll think that heat gun is better than MAPP with a good torch head? (What I have...) The heat gun wins according to that video because it has lower heat than a searzall. The searzall cooked the outer layer too fast, leaving the inner skin undercooked. MAPP is hotter than propane, and a torch is more concentrated than a searzall.
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May 20, 2018 03:58
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Steve Yun posted:The heat gun wins according to that video because it has lower heat than a searzall. The searzall cooked the outer layer too fast, leaving the inner skin undercooked. MAPP is hotter than propane, and a torch is more concentrated than a searzall. Word, but what if gently caress chicken I mostly do pork chops and steaks and I want a nice crust WITHOUT penetration, more heat=better, right?
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May 20, 2018 04:44
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Feenix posted:Word, but what if gently caress chicken I mostly do pork chops and steaks and I want a nice crust WITHOUT penetration, more heat=better, right? yeah
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May 20, 2018 04:56
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Please don’t gently caress chickens
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May 20, 2018 05:09
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Steve Yun posted:Please don’t gently caress chickens I don’t. I promise. I’m just being silly but basically my point was I do chickens hardly ever, and care about crispy skins when I do, even less.
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May 20, 2018 05:36
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I know I know Yeah, searzall or torch for steaks. Direct MAPP + torch might be a little too hot and concentrated still even for steak, so if you have a strainer you don't give a poo poo about, maybe use it as a radiant heat diffuser. Personally I still like using a skillet for steaks the most because it can do a whole side of the steak instead of a 4 inch circle at a time Solution for chicken if you have a searzall, is to just put it an inch farther from the chicken and then it won't be too hot/fast
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May 20, 2018 10:44
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I like SVE but some of their conclusions are questionable
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May 20, 2018 16:41
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Seven Hundred Bee posted:I like SVE but some of their conclusions are questionable I like some tips I’ve gotten from looking at their stuff, but the whole Portuguese Ric Flair shtick undermines things a bit.
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May 20, 2018 21:17
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I have to say, half of my circulator use these days is for thawing frozen food on demand. They should advertise that more.
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May 20, 2018 22:28
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Feenix posted:Ya’ll think that heat gun is better than MAPP with a good torch head? (What I have...) which torch gives the best head, asking for a friend ( a horney friend)
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May 20, 2018 22:50
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Subjunctive posted:I have to say, half of my circulator use these days is for thawing frozen food on demand. They should advertise that more. Say, for example, a whole chicken... 5lbs. How long, what temp?
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May 20, 2018 23:58
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VERTiG0 posted:Say, for example, a whole chicken... 5lbs. How long, what temp? Put in tap-cold water, set circ to its lowest temp, leave it for 45 mins to an hour.
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May 21, 2018 01:01
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i reheated some old soup vide from like a year ago and then i mixed it with my eggs and i got real sick ):
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May 21, 2018 01:26
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Subjunctive posted:I have to say, half of my circulator use these days is for thawing frozen food on demand. They should advertise that more. I never thought of that before...I've definitely used it to 'cook' frozen things like chicken thighs or steaks, but it was always coming up to the normal temp (160 or 135, respectively).
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May 21, 2018 02:55
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I use my Anova all the time for food, but I’m actually going to rig up a heated, on-demand camp shower (there’s one electrical outlet) starring my Anova, this summer.
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May 21, 2018 02:58
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Nooner posted:i reheated some old soup vide from like a year ago and then i mixed it with my eggs and i got real sick ): Lol
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May 21, 2018 03:12
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How safe is sous vide food for pregnant women? My wife is expecting. Obviously we know the usual things like soft cheese, cured meats etc. things like rare steaks are also mentioned. Also I heard someone say you could “safely” poach eggs in it, I know my wife is missing poached eggs and I’m wondering if this is right?
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May 21, 2018 12:21
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teacup posted:How safe is sous vide food for pregnant women? My wife is expecting. Obviously we know the usual things like soft cheese, cured meats etc. things like rare steaks are also mentioned. Done correctly, sous vide is a very safe method of cooking because you can adhere well to time and temperature charts for food safety. Poached eggs would be included in that temperature range.
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May 21, 2018 12:32
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teacup posted:How safe is sous vide food for pregnant women? My wife is expecting. Obviously we know the usual things like soft cheese, cured meats etc. things like rare steaks are also mentioned. The egg discussion wasn't about poached eggs specifically, but rather pasteurizing eggs so he could make over easy eggs. But yeah as mentioned above it's a relatively safe cooking method. There are tons of charts on the internet that you can reference. I'd probably trust Chefsteps or Seriouseats the most. Killing off bacterial growth isn't just a matter of temperature but one also of time. I can't find it right now but there is a specific chart which references temp and time for 99.99% pasteurization and if I remember correctly as low as like 130 for 2 hrs is the same as internal temp of 165 for 1 sec.
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May 21, 2018 18:48
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I have some chuck steaks, cut into 1 inch thick slices. Most of the recipes I've seen are 24-hour recipes but they all seem to assume that the chuck is in the shape of a roast. I did find one recipe somewhere for chuck steaks, also 24 hours, but it's for 1.5-2 inch cuts. Should I still stick with 24 hours for these steaks?
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May 22, 2018 11:09
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Argue posted:I have some chuck steaks, cut into 1 inch thick slices. Most of the recipes I've seen are 24-hour recipes but they all seem to assume that the chuck is in the shape of a roast. I did find one recipe somewhere for chuck steaks, also 24 hours, but it's for 1.5-2 inch cuts. Should I still stick with 24 hours for these steaks? I would. It's not so much about the thickness of the meat, but allowing the collagen to break down into gelatin at the lower, gentler heat sous vide cooking provides versus something like an oven or the stovetop. This takes time regardless of the thickness.
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May 22, 2018 13:33
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For those of use without the Hi/Lo foodsaver or a full on chamber vac: Do you find freezing liquid ingredients works well enough to get them into a bag and sealed without screwing up the seal? I'm doing the SE Carnitas for this weekend but Kenji suggests throwing oranges and their juice into a bag and i know how that would end if i took the instructions at face value. I'm thinking jsut freeze the oranges and then toss the bag in the freezer for 10-15m before trying to seal it.
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May 22, 2018 14:01
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toplitzin posted:For those of use without the Hi/Lo foodsaver or a full on chamber vac: What I do is put them in the vac bag and start evacuating the air and as soon as the liquid in the bag starts moving towards the seal I stop the vacuum and seal the bag. You end up with slightly more air in the bag but it's good enough and freezing stuff is just a pain in the rear end unless you're doing soup or something.
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May 22, 2018 17:32
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toplitzin posted:
Also, to make sure the are no leaks. After the first seal, I leave the foodsaver shut and reseal again, then clean the bag and seal once more higher up. Maybe paranoid, but better than a bad seal. Due to the light vacuum some air may be left that makes the bag float, in that case I just add tea towels on top until it sinks.
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May 23, 2018 04:29
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I understand that a steak sous vided straight from the freezer won't be as good as a steak that was defrosted overnight then sous vided. What if I use sous vide at a low temperature to defrost the steak, let it cool down, then sous vide it as normal?
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May 23, 2018 10:12
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| # ? Apr 25, 2024 23:47 |
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Argue posted:I understand that a steak sous vided straight from the freezer won't be as good as a steak that was defrosted overnight then sous vided. In what way?
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May 23, 2018 12:03
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