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DangerZoneDelux posted:It was nice to enjoy the 4th and not fuss with a grill. Pulled pork finished on a kettle grill and I also decided last second to do some burgers with my anova. Pretty awesome how easily that is for batch cooking for 20 people. If the dude wants a well done steak let him enjoy his terrible steak.
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Jul 8, 2018 03:04
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Started doing sous vide corn on the cob a few weeks ago, and it's way better than any other method I've done. sometimes finish with a quick sear on the grill, but it's not necessary.
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Jul 8, 2018 03:30
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Seven Hundred Bee posted:Started doing sous vide corn on the cob a few weeks ago, and it's way better than any other method I've done. sometimes finish with a quick sear on the grill, but it's not necessary. i unironically microwave my corn. its fine.
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Jul 8, 2018 03:50
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Seven Hundred Bee posted:Started doing sous vide corn on the cob a few weeks ago, and it's way better than any other method I've done. sometimes finish with a quick sear on the grill, but it's not necessary. You don’t need to cook corn that much, honestly rub it with butter and wear it on the grill raw.
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Jul 8, 2018 03:54
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I guess I shouldn't be surprised that there are gigantic $300 sous vide machines but this dweeb has two of them and an Anova? Edit: How would you describe the taste/texture of sous vide corn vs traditional cooking methods?
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Jul 8, 2018 03:57
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Yeah, I’m not scoffing at SV corn, but I’m curious what it brings to the table... mind sharing ?
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Jul 8, 2018 07:09
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Yea it’s super crisp and adding butter/herbs to the bag really infuses the flavors into the corn. Definitely better than any other technique I’ve done
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Jul 8, 2018 15:18
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OK, let’s talk time and temp then!
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Jul 8, 2018 15:52
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Seven Hundred Bee posted:Yea it’s super crisp and adding butter/herbs to the bag really infuses the flavors into the corn. Definitely better than any other technique I’ve done Interesting, I wouldn't think the texture of a corn cob would change significantly at all vs. just soaking & grilling normally. I might have to try it.
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Jul 8, 2018 16:14
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Subjunctive posted:OK, let’s talk time and temp then! 187f for 30 minutes from kenji 194f for 20 minutes from Chefsteps 183f/84c appears to be the bare minimum, as that's the temp where pectin breaks down
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Jul 8, 2018 16:56
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Hauki posted:Interesting, I wouldn't think the texture of a corn cob would change significantly at all vs. just soaking & grilling normally. I might have to try it. I find that grilling makes it softer than even boiling (if you don’t overboil), so I can see it. Elizabethan Error posted:187f for 30 minutes from kenji Thanks!
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Jul 8, 2018 16:58
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Yea I do 187 for 30.
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Jul 8, 2018 18:21
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If one were inclined to use a steak rub, do you just put it on, let it sit, bag it up, then puddle it, then pat it, then sear? Or does having rub on it change the steps?
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Jul 9, 2018 00:49
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I puddle, sear and then throw a pat of butter on top of the steak and hit it with Montreal seasoning.
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Jul 9, 2018 05:41
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Feenix posted:If one were inclined to use a steak rub, do you just put it on, let it sit, bag it up, then puddle it, then pat it, then sear? Or does having rub on it change the steps? personally I would just put it on, bag it, proceed as above, penetration or whatever you want to call it seem to happen a lot faster in a vacuum
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Jul 9, 2018 05:57
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Hauki posted:personally I would just put it on, bag it, proceed as above, penetration or whatever you want to call it seem to happen a lot faster in a vacuum Word. That’s what I would expect but for some reason a tiny part of my brain was like “you’ll just sear the rub into a burnt char mess...”
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Jul 9, 2018 07:01
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Feenix posted:Word. That’s what I would expect but for some reason a tiny part of my brain was like “you’ll just sear the rub into a burnt char mess...” I mean, it does carbonize to some extent, but I prefer the carcinogenic flavors of rub & sear vs. barely cooked dry spices to finish compound butters are alright though
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Jul 9, 2018 07:27
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I haven't done a SV steak in awhile so I picked up a prime ribeye and decided to torch it while pan searing as well. I couldn't get myself to make a proper side but this was still incredibly tasty:   
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Jul 9, 2018 17:47
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In the middle picture, I’m guessing the top was the searing side and the bottom was the torch? Torching takes so long that I’d worry about the pan over cooking. Would def eat that steak though.
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Jul 9, 2018 17:52
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Subjunctive posted:In the middle picture, I’m guessing the top was the searing side and the bottom was the torch? Torching takes so long that I’d worry about the pan over cooking. Yeah, I pan seared both sides but I think you're right that the top in the picture was the one that sat in the pan a little longer while I torched the other. It wasn't quite edge-to-edge red because of that but the additional crust was well worth it.
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Jul 9, 2018 19:16
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edit: nevermind, I figured it out. One of the 2 little buttons that need to be depressed for it to work was stuck so only one was clicking So I took out my Foodsaver today, haven't used it since earlier this year, probably. It won't turn on. It doesn't seem to be getting power at all because the little light doesn't even come on. It's not the outlet I'm using, that's working fine with other appliances. The cord is intact and looks fine (I don't even use it that much). It's an older, simple model, V850. Anyone run into this before? Crusty Nutsack fucked around with this message at 00:56 on Jul 12, 2018 |
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Jul 11, 2018 19:19
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Is sous vide a good way to heat up a large amount of cold brew coffee? Like any risks health or damage tonthe machine wise?
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Jul 12, 2018 04:37
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swickles posted:Is sous vide a good way to heat up a large amount of cold brew coffee? Like any risks health or damage tonthe machine wise? Yes! I do 1/4 cup coarse ground beans with 4 cups of water. Submerge at 150 for 2 hours in a mason jar. Done a few batches of some locally roasted beans and it’s been might tasty. Edit: just realized you said heat up cold brew. No experience in that, sorry. Beastie fucked around with this message at 04:44 on Jul 12, 2018 |
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Jul 12, 2018 04:42
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swickles posted:Is sous vide a good way to heat up a large amount of cold brew coffee? Like any risks health or damage tonthe machine wise? 
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Jul 12, 2018 06:34
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it's also an excellent way to melt chocolate bars and drink them, like an animal insert hershey's flavored vomit joke here
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Jul 12, 2018 06:38
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swickles posted:Is sous vide a good way to heat up a large amount of cold brew coffee? Like any risks health or damage tonthe machine wise? Probably not for any reasonable interpretation of "large amount" - sous vide is slow to heat to the point that I end up heating water on the stove to get things going. If you have the time, though, I would think you would be better off putting your coffee in separate gallon ziplocs or similar and letting the sous vide circulator just circulate water. I don't think there's a lot of risk either way, but why take the chance on gumming up your circulator?
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Jul 12, 2018 17:17
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Yeah don't put other liquids through your circulator
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Jul 12, 2018 18:33
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Sous vided and chimneyed spare ribs. They're good, but smoked is better.
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Jul 13, 2018 11:48
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I just got an oyster blade steak, which I think is the same thing as a flat iron. It looks like the recommended cook time is pretty standard (129 F for 2 hours), but should I adjust for the fact that this thing is a foot long? I don't think the recommendations I've seen are for 1 foot long steaks. To be more precise, the measurements are something like, 1 foot long, 4 inches wide, and the height tapers from 3 inches down to 2 inches. I'll probably cut it down to two strips that are half a foot each, though. ---- Unrelated, I just did my first 48 hour sous vide (133 F) on some chuck and it turned out pretty okay. Next time I might try to cut it into 3 and do 24/48/72 for comparison, but I'm pretty happy with what I got. 
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Jul 13, 2018 12:20
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Argue posted:I just got an oyster blade steak, which I think is the same thing as a flat iron. It looks like the recommended cook time is pretty standard (129 F for 2 hours), but should I adjust for the fact that this thing is a foot long? I don't think the recommendations I've seen are for 1 foot long steaks. To be more precise, the measurements are something like, 1 foot long, 4 inches wide, and the height tapers from 3 inches down to 2 inches. I'll probably cut it down to two strips that are half a foot each, though. Length doesn’t matter. You just care about whatever the smallest dimension is (in your case 2”-3”, which is fine).
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Jul 13, 2018 12:22
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Stringent posted:Sous vided and chimneyed spare ribs. They're good, but smoked is better. Those look like bear paws
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Jul 13, 2018 14:17
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Flash Gordon Ramsay posted:Those look like bear paws Lol, yeah. For some reason Japan refuses to just sell an uncut rack of ribs.
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Jul 14, 2018 02:33
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Argue posted:I just got an oyster blade steak, which I think is the same thing as a flat iron. It looks like the recommended cook time is pretty standard (129 F for 2 hours), but should I adjust for the fact that this thing is a foot long? I don't think the recommendations I've seen are for 1 foot long steaks. To be more precise, the measurements are something like, 1 foot long, 4 inches wide, and the height tapers from 3 inches down to 2 inches. I'll probably cut it down to two strips that are half a foot each, though. Should be fine, but I don't see you having any issues by leaving it in longer either. If I was making it, I would probably shoot for 3-3.5 hours and adjusting future cooks based on how it comes out.
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Jul 14, 2018 03:37
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Joule on sale for $150 until end of Tuesday https://www.chefsteps.com/joule?mc_cid=6dd14ef857&mc_eid=c7ea5762a5 I have no experience with other devices, but I can say I love mine. e: I saw one Prime Day notification that said Anova wifi + bluetooth was $70 but it looks like $130 to me. http://a.co/j3M89mR BrianBoitano fucked around with this message at 23:56 on Jul 16, 2018 |
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Jul 16, 2018 21:12
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Seven Hundred Bee posted:Started doing sous vide corn on the cob a few weeks ago, and it's way better than any other method I've done. sometimes finish with a quick sear on the grill, but it's not necessary. I did a side-by-side. Kenji's but at 186°F vs. 3 minute microwave corn on the cob. For the microwave, I put it in a glass tupperware so I could simulate being "in a bag" with the butter and herbs, and let it cool covered so the steam and residual heat could potentially achieve the same thing as SV. Tasting these side-by-side, I'd say the sous vide had moderately better texture but was moderately less sweet. Could be a difference in the individual cob to start with, so next time I'll cut in half so it's a better control. I'd also like to try searing at the end SV vs microwave, and SV + searing vs. grilling in husk. For now, I'd say great if texture matters more to you than sweetness and you don't mind cleaning your SV gear (+ I clean and re-use ziplock bags so it's a bit of a pain) e: I messed up a tag BrianBoitano fucked around with this message at 19:50 on Jul 17, 2018 |
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Jul 17, 2018 01:45
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BrianBoitano posted:Joule on sale for $150 until end of Tuesday https://www.chefsteps.com/joule?mc_cid=6dd14ef857&mc_eid=c7ea5762a5 70 off. Good deal!
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Jul 17, 2018 03:38
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BrianBoitano posted:Joule on sale for $150 until end of Tuesday https://www.chefsteps.com/joule?mc_cid=6dd14ef857&mc_eid=c7ea5762a5 Just the 800w bluetooth version, at 75USD: https://smile.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_ep_dp_4jstBbDGZN90F
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Jul 17, 2018 04:51
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BrianBoitano posted:I did a side-by-side. Kenji's but at 186°F vs. [url=https://www.thekitchn.com/how-to-cook-corn-on-the-cob-in-the-microwave-cooking-lessons-from-the-kitchn-205204]3 minute microwave corn on the cob[url]. For the microwave, I put it in a glass tupperware so I could simulate being "in a bag" with the butter and herbs, and let it cool covered so the steam and residual heat could potentially achieve the same thing as SV. Great experiment. Yea for me texture is really important so I think it’s worth it.
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Jul 17, 2018 19:24
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Does anyone have suggestions on a vacuum chamber sealer to buy? Whatever Vacmaster fits my budget?
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Aug 6, 2018 17:56
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.Z. posted:Does anyone have suggestions on a vacuum chamber sealer to buy? Whatever Vacmaster fits my budget? No idea but I remember someone saying to get the oil free kind because they are lower maintenance I believe.
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Aug 6, 2018 18:13
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