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Fatty brisket is delicious, and I don't even comprehend how anyone thinks otherwise.
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Jun 5, 2018 00:53
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| # ? May 7, 2024 03:05 |
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Fatty is something you should specifically need to order.
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Jun 5, 2018 01:18
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Eat the fat you cowards
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Jun 5, 2018 02:30
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SubG posted:Oh god I just looked up His Holiness López-Alt's brisket photos and the finished slices have like a cm of fat on them. Looking again now that you mention it I don't think mine came with quite that much. Maybe somewhere between half and two thirds? It tasted good anyway 
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Jun 5, 2018 04:58
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VERTiG0 posted:Eat the fat you cowards Give me the moist cut every day. Flat is for chumps.
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Jun 5, 2018 06:15
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If I am water-bath reheating a fully cooked medium rare steak, I'm good as long as I stay under the original temp, right?
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Jun 5, 2018 23:59
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Feenix posted:If I am water-bath reheating a fully cooked medium rare steak, I'm good as long as I stay under the original temp, right? Under or at, yeah.
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Jun 6, 2018 00:02
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I wouldn’t let it go for hours, but otherwise yeah.
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Jun 6, 2018 00:02
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Subjunctive posted:I wouldn’t let it go for hours, but otherwise yeah. Nah like an hour or so. Thanks dudes...
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Jun 6, 2018 00:28
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Night Shade posted:Looking again now that you mention it I don't think mine came with quite that much. Maybe somewhere between half and two thirds? It tasted good anyway That said, as a general guideline I'd suggest trimming almost all of the fat off the flat, simply because you want salt on the surface of the meat to allow it to penetrate, which will improve flavour and increase water retention (via the standard brining/dry rub mechanics); and you want smoke (or your curing powder or whatever you're subbing with in a s-v/modernist method) on the surface to develop the smoke ring. The smoke ring is mostly cosmetic so whatever on that. But too much fat fucks with the rub and that can affect the quality of the result, even if just resulting in a more uneven final product. The fat is never going to soak into the meat or anything like that (which I mention because it's one of those persistent bbq myths), and the fat in the cap on the flat isn't the same stuff that's in the marbling in the deckle/point. This probably isn't the place to do a huge meatsci infodump on different kinds of fat, but the layer of fat under the skin of a land animal like a cow isn't like the fat around its organs and that isn't like the intramuscular fat that provides marbling. And fat varies between breeds and types of fodder, but whatever. The reason I take the time to point this out is that it looks like the conversation immediately turned to fatty/juicy brisket versus lean. Which has nothing whatsoever to do with how you trim the flat. If you are given the option of juicy versus lean on a menu, they're asking you point or flat, not untrimmed versus trimmed flat. Or at least they sure as poo poo ought to be.
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Jun 6, 2018 00:45
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Picked up a decent ribeye to try out the heat gun tonight and figured I’d grab a single tuna steak to experiment with. Tried the tuna just now and I am half on the fence of saying “don’t use a heat gun to finish tuna”. I was hoping/expecting it to be like beef, where the browning kicked in and left an amazing browned top layer and perfect rare inside, but got the exact opposite. The fish took forever to brown and actually ended up cooking on the inside, and came out with the color and consistency of canned tuna. The reason I’m half on the fence about it is that was the best god drat “canned” tuna I’ve ever had in my life. Absolutely not what I intended to make, but still so good. 
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Jun 6, 2018 00:55
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There's a bunch of duck wings in the freezer; will they sous vide? I'd rather roast them but all I have on me is an induction plate, a cast iron, and a sous vide setup. I've found almost nothing online about doing it with duck wings so I don't even know where to start; all I've seen is a random poster on reddit saying 160 F for 4 hours.
Argue fucked around with this message at 05:57 on Jun 6, 2018 |
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Jun 6, 2018 05:04
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SubG posted:If you liked it, that's all that really matters. You da real mvp.
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Jun 6, 2018 05:11
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Feenix posted:You da real mvp.  I'll trim the next one I do and see how it goes.
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Jun 6, 2018 07:53
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Argue posted:There's a bunch of duck wings in the freezer; will they sous vide? I'd rather roast them but all I have on me is an induction plate, a cast iron, and a sous vide setup. I've found almost nothing online about doing it with duck wings so I don't even know where to start; all I've seen is a random poster on reddit saying 160 F for 4 hours. I wish I had a bunch of duck wings. Smoked duck wings are one of the best things on the planet. It's hard to sous vide them though because you will just get mushy skin. This means you have to take the skins off before and crisp them separately, which sucks.
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Jun 6, 2018 13:15
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baquerd posted:I wish I had a bunch of duck wings. Smoked duck wings are one of the best things on the planet. It's hard to sous vide them though because you will just get mushy skin. This means you have to take the skins off before and crisp them separately, which sucks. Maybe the chicken breast technique works. Unbag, let cool, pat the skin dry. Blast under broilers to finish and reheat.
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Jun 6, 2018 14:13
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Ola posted:Maybe the chicken breast technique works. Unbag, let cool, pat the skin dry. Blast under broilers to finish and reheat. Wings are too small - you might as well just broil them to begin with.
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Jun 6, 2018 15:05
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Though I plan to remedy this some time soon, we currently don't have a grill or smoker so we figured we'd try sous vide ribs. Went for 36 hours. The result is great compared to having to fiddle with a grill over 8 hours, replacing wood chips and making sure the smoke is at the right temp. But I don't trust Kenji anymore in matters of salt, and I still should've salted the dry rub before bagging in this case. The texture was great but the flavour was kind of bland--tasted almost like boiled meat. 
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Jun 7, 2018 19:11
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One time I followed his suggestion to dump the juices (and incidentally quite a bit of the rub) from a sous vide "BBQ" chuck roast into my homemade sauce and it completely ruined it with all the salt. The meat was great, but ruining the sauce moments before dinner was a real bummer.
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Jun 7, 2018 22:33
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Human Tornada posted:One time I followed his suggestion to dump the juices (and incidentally quite a bit of the rub) from a sous vide "BBQ" chuck roast into my homemade sauce and it completely ruined it with all the salt. The meat was great, but ruining the sauce moments before dinner was a real bummer. Haha, yeah, I did the same thing a while back with another one of his recipes and the resulting sauce went from pretty good to totally inedible. The meat was... heavily seasoned but otherwise passable at least.
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Jun 7, 2018 22:38
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Dude seems to like his salt. I love the texture of the oven wings recipe he has but holy god it’s like eating chicken jerky if you add even a tiny bit more salt.
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Jun 7, 2018 22:40
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My wife doesn't know who Kenji is, but by salt content alone she can instantly recognize when I try out another of his recipes. Is his kosher salt coarser than mine? Are my spoons bigger? Or does he just not taste salt?
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Jun 7, 2018 23:20
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I want to post that I don't think his recipes are salty, but I don't particularly know if I ever actually use his measurements for things like seasoning since I never measure anything past "yeah that seems good" and general ratios of thing to other thing
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Jun 7, 2018 23:25
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Are you using Morton kosher salt? This article goes into a bit about average densities for various salt types. Typically they use Diamond Crystal, so if you're using Morton, you're using ~60% more salt if you use equivalent volumetric measurements.
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Jun 7, 2018 23:43
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nah using dc
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Jun 7, 2018 23:44
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Stop measuring salt you animals
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Jun 7, 2018 23:52
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"Never measure salt" could be a thing. If you're measuring salt, and you're not making industrial amounts of pickles, something is wrong. If you're in the sous vide thread, you have expanded ideas about heat and food. You can have them about salt and food as well. A recipe is not a chemical formula that is drastically different when you change the amount of sodium chloride. Recipe writers are very sloppy with amounts and timings, and we experience saltiness differently, so there is good reason to ignore them. If you find yourself measuring salt in exact amounts, something is wrong. Early salting that doesn't fundamentally change the food, such as breaking down sauteeing onions or making tzatziki-bound cucumbers release their moisture, is a health hazard in that it adds salt without adding flavor. It hides salt, so you think you need even more salt later on. If there is no particular reason to add salt, don't add salt. Salt to taste, err shy of perfect when entertaining, put a nice cup of maldon salt on the table, let guests fine tune their own experience. I like salty food, but I have discovered to my horror just how much salt I can tolerate without noticing the food is salty.
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Jun 7, 2018 23:59
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Either that or you're baking which is of course outside the scope of this thread.
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Jun 8, 2018 00:07
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Lawnie posted:Stop measuring salt you animals i mean, 98% of the time i don't unless i'm pickling/curing/some baking reactions and it Actually Matters, but if i'm bothering to follow a specific recipe for the first time and presumably the author has gone to the trouble of being accurate in their measurements, i do the same so i learn what they were aiming for from following this/these recipes, i learned that apparently j. kenji lopez-alt is a loving deer or something and i might as well just slap a salt lick on the table and call it a day
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Jun 8, 2018 01:18
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I don't find his recipes salty at all. To me, they're good,
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Jun 8, 2018 03:17
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There’s been complaints in the comments of many of his recipes and he has admitted he has a pretty high tolerance for salt. I think he actually revised the oven baked wings recipe because too many people (myself included) complained.
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Jun 8, 2018 03:30
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VERTiG0 posted:I don't find his recipes salty at all. To me, they're good, I don't really, either. It was just the one time I used the juice from a sous vide bag.
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Jun 8, 2018 04:18
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I never measure my salt either or spices for that matter
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Jun 8, 2018 07:42
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Lawnie posted:Stop measuring salt you animals spankmeister posted:I never measure my salt either 
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Jun 8, 2018 19:31
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I measure salt for brines.
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Jun 8, 2018 20:15
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Elizabethan Error posted:Measuring salt and acknowledging the difference in grain size are separate concepts This is true but also false. You should be aware of the difference in how much salt you can pinch between brands, but you should still salt to taste instead of measuring it.
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Jun 8, 2018 20:40
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I'm still getting the hang of this sous vide, and cooking in general honestly. I tried a couple of ribeyes tonight at 130F for 2 hours.  That was mine, I haven't eaten it yet so I put it in the fridge. I'll probably try a quick sear here in a bit and see how it does. Does that look right to you guys? I tried a tiny bite and it was pretty good. However my brother immediately started eating his and I did notice the top part seemed not as "done" and was a bit more stringy. I think it was just because I used ziploc bags and wasn't able to get a perfect vacuum, so there was a tiny bit of air with the very top part of the steak barely poking out at the edge of the water. Unless they are super expensive I'll see about getting a vacuum sealer. Any advice? Did I gently caress it up too bad?
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Jun 9, 2018 03:01
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Drunk Driver Dad posted:I'm still getting the hang of this sous vide, and cooking in general honestly. I tried a couple of ribeyes tonight at 130F for 2 hours. Gross pic bro but it doesn't look wrong. If by 'top' you mean the part corresponding to the top right part in your pic, that's the rib cap and it has a texture different from the rest of the steak. It's also thought of by many as being one of the best pieces of meat on the cow. A tiny bit of air in your bag is generally no big deal. If it tastes good to you then you did it right. I have a fancy vac bagger and prefer ziplocs for short cooks. One thing I'd mention, having cooked lots of steaks myself, is that you can do leaner cuts really nice with sous vide. You don't need all the commective tissue of the ribeye to keep it moist like if you were overcooking it on a grill. If you wind up with a lot of gristle, try a strip or something leaner like that next time. Or you can sous vide a ribeye for like 4 hours and get a little more of that gristle gelatinized.
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Jun 9, 2018 03:28
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Drunk Driver Dad posted:I'm still getting the hang of this sous vide, and cooking in general honestly. I tried a couple of ribeyes tonight at 130F for 2 hours. Please always sear your meat, it's important for the flavor.
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Jun 9, 2018 08:22
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| # ? May 7, 2024 03:05 |
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that's definitely how a sous vide steak looks, but the idea of eating one without searing it at the end is pretty gross to me. please sear it 
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Jun 9, 2018 19:54
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