|
.Z. posted:Does anyone have suggestions on a vacuum chamber sealer to buy? Whatever Vacmaster fits my budget? I have the VP120 and it is all kinds of awesome. The lid is plastic but it’s held up for I think nearly ten years now. Zero maintenance so far.
|
#
?
Aug 7, 2018 05:39
|
|
|
|
| # ? Apr 26, 2024 15:35 |
|
|
Flash Gordon Ramsay posted:No idea but I remember someone saying to get the oil free kind because they are lower maintenance I believe. Ultimate Mango posted:I have the VP120 and it is all kinds of awesome. The lid is plastic but it’s held up for I think nearly ten years now. Zero maintenance so far. Cool thanks for the info. Will take a look at the VP120.
|
|
#
?
Aug 7, 2018 15:52
|
|
|
Just did my second ever sous vide steak. Rib eye marinated 4 hours in 1/4 cup soy sauce 3 Tbsp sunflower oil 1 minced garlic 1 tsp ground cumin 1/2 tsp dried oregano. I did the Kenji method of cast iron + heat gun and oh my god you guys
|
|
#
?
Aug 11, 2018 02:49
|
|
|
Might be old news, but here's a heads up that some Walmarts have an immersion heater clearanced down to $19 - https://brickseek.com/walmart-inventory-checker/?sku=992671284 I grabbed two - one for myself, and one to give as a Christmas present (as long as it's not trash, of course). Mine's heating up a batch of water right now, I'm excited to try out a test porkchop at 144f! Trip report: hell yeah Sentient Data fucked around with this message at 21:47 on Aug 12, 2018 |
|
#
?
Aug 12, 2018 20:17
|
|
|
Sentient Data posted:Might be old news, but here's a heads up that some Walmarts have an immersion heater clearanced down to $19 - https://brickseek.com/walmart-inventory-checker/?sku=992671284 drat. Mine had it but it's still $49
|
|
#
?
Aug 12, 2018 22:33
|
|
|
I'm looking to adopt a slow cooker eye of round roast to sous vide. We usually use the liquid in the slow cooker as a kind of weak, lovely jous. Normally I would just find a recipe specifically for this, but my wife already prepped ingredients for the slow cooker and our schedules conspired to make it inconvenient to use the slow cooker. So I suggested just puddling it and stashing it in the fridge until Sunday when we'll reheat it for dinner. So here's what normally goes in the cooker: The roast Rosemary, salt, pepper Roughly chopped onion Minced garlic Beef stock Bay leaf Peppercorns Worcestershire sauce I feel like some of this stuff wouldn't be great to have in the bag for a 24hr+ cook, like the onions and garlic. And other things might be ok in the bag but might not work as they would in the slow cooker recipe like the Worcestershire sauce, bay leaf, and beef stock. So my plan is to rub the roast with spices, sear it, bag it and cook it and save all the rest to be used with bag juices for jous on Sunday. That sound ok? Or should I just toss it all in the bag and it'll be fine?
|
|
#
?
Aug 21, 2018 19:59
|
|
|
I’d personally put it all in the bag, subbing garlic powder for the minced.
|
|
#
?
Aug 21, 2018 20:05
|
|
|
Yeah guess I could. I just figured the onion would turn to mush, but maybe that's not a bad thing and would add more flavor to the juices. Was planning to strain it anyway so mush shouldn't be a big deal. Think I should put in the beef stock? Or just add some as necessary to the bag juices later in? I was thinking I'd do 134° for medium rare like I do for chuck roast. One thing I really hate about this recipe is how over cooked the beef ends up so it's all dry and flaky instead of moist and sliceable.
|
|
#
?
Aug 21, 2018 20:12
|
|
|
You don’t need to put the stock in, I don’t think. The meat won’t lose much moisture because it’s sealed, and you don’t need it as a heat-transfer medium.
|
|
#
?
Aug 21, 2018 20:35
|
|
|
I was kind of thinking it would help distribute some of the flavor from the bay leaf and peppercorns since they'd otherwise just be stuck to a spot on the roast. But I guess there'll be juices in the bag eventually to serve that purpose and I'll just make sure to rotate it occasionally. Enough overthinking a simple recipe, I'm gonna bag this thing up. Thanks for your input!
|
|
#
?
Aug 21, 2018 20:46
|
|
|
You’re a monster if you don’t cherish the presence of dissolved onions in sauce.
|
|
#
?
Aug 21, 2018 20:50
|
|
|
So, yeah, I'm in love with the one two punch of SV and a hot sear. I've done pork chops, cheap steak, chicken breast, and potatoes. What's some less conventional stuff (not just different types of meat) to try out?
|
|
#
?
Aug 21, 2018 20:52
|
|
|
Sentient Data posted:So, yeah, I'm in love with the one two punch of SV and a hot sear. I've done pork chops, cheap steak, chicken breast, and potatoes. What's some less conventional stuff (not just different types of meat) to try out? Carrots. https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html
|
|
#
?
Aug 21, 2018 20:55
|
|
|
turnips, carrots, asparagus are all excellent sous vide Also I like to use it to make dulce de leche from condensed milk. You can just plop a sealed can in for a while and let the magic happen.
|
|
#
?
Aug 21, 2018 21:01
|
|
|
Sentient Data posted:So, yeah, I'm in love with the one two punch of SV and a hot sear. I've done pork chops, cheap steak, chicken breast, and potatoes. What's some less conventional stuff (not just different types of meat) to try out?
|
|
#
?
Aug 21, 2018 21:02
|
|
|
I love how the epitome of bad cooking revolves around boomers boiling the poo poo out of food, but that I'm thrilled at the thought of bagging some veggies then tossing them in slightly cooler water for a while
|
|
#
?
Aug 21, 2018 21:04
|
|
|
Inspector 34 posted:Yeah guess I could. I just figured the onion would turn to mush, but maybe that's not a bad thing and would add more flavor to the juices. Was planning to strain it anyway so mush shouldn't be a big deal. Think I should put in the beef stock? Or just add some as necessary to the bag juices later in? I would cook the onion first, the thing is you have to really think about how your not getting a temperature high enough for caramelization. Possibly toast your spices beforehand also.
|
|
#
?
Aug 22, 2018 16:07
|
|
|
Does braising usually get hot enough to caramelize onions? I’m not going to argue against toasting spices basically ever, but it doesn’t seem like something that’s lost from the original.
|
|
#
?
Aug 22, 2018 17:38
|
|
|
Braising is usually too wet to caramelize onions (maxing out at 212F). You need Maillard reactions to properly caramelize.
|
|
#
?
Aug 22, 2018 18:47
|
|
|
https://www.seriouseats.com/recipes/2018/01/toasted-cream.html Has anyone tried making 'toasted' cream in the sous vide? I'm really intrigued, although I can't work out what I'd actually do with it because I tend to not use cream very often.
|
|
#
?
Aug 22, 2018 20:20
|
|
|
Too late for all that. The onions and spices wouldn't have been caramelized or toasted in the slow cooker recipe either, so this is more "authentic". Definitely good ideas for next time though. I'm sure it'll turn out fine though and honestly hope my wife likes it enough to do it this way now instead of in the slow cooker.
|
|
#
?
Aug 22, 2018 20:40
|
|
|
Ola posted:Carrots. My four year old daughter requests that I make these on a regular basis. They're so good.
|
|
#
?
Aug 23, 2018 05:35
|
|
|
I made 48h sous vide lamb shoulder last night; it's become my go-to sous vide dish, because the texture just becomes unbelievably soft. I hosed up though, and used dried rosemary because I forgot to buy fresh. Heads up: this is a bad idea. Dried rosemary is a gently caress to clean off the meat and if you miss one small clump when you sear the meat you wind up with a mouthful of hot loving garbage.
|
|
#
?
Aug 23, 2018 14:54
|
|
|
Maybe in a little cheesecloth sachet would work?
|
|
#
?
Aug 23, 2018 14:57
|
|
|
Subjunctive posted:Maybe in a little cheesecloth sachet would work?
|
|
#
?
Aug 23, 2018 15:03
|
|
|
Sentient Data posted:So, yeah, I'm in love with the one two punch of SV and a hot sear. I've done pork chops, cheap steak, chicken breast, and potatoes. What's some less conventional stuff (not just different types of meat) to try out? Thirding or whatever that carrot recipe. Also good is corn; just drop the cobb in the bag with a couple pats of butter. I don't care for corn personally but my wife thinks it is great in the sous vide.
|
|
#
?
Aug 23, 2018 16:24
|
|
|
Finally doing whole chicken sous vide. Got a nice, fairly small one. Part of the point was being able to just put the vacuumed bird straight in from the store, but it came in a box this time. Seasoned with smoked chili salt, bagged up very nice, gut opening facing out of the bag. Fit my PID-controlled rice cooker ok, but it did float a bit. There's still a void inside the rib cage, with some trace chicken atmosphere, that's displacing water and causing some buoyancy.  My trusty kitchen stone weighed it down nicely. My first thought was stuffing it with something, but it's way too small for a whole lemon and lemon wedges would just leak juice and cause problems with sealing. Having thought it through, I'm not worried about the inside insulating. It will be in there for 8-10 hours at 152F and it'll cook from the outside in. There's little if any air in the middle to cool down the water's heating effort. The only thing that matters is will it be tasty? Will cool it down, then broil in the oven, planning to finish in good time before the backup pizza delivery closes.
|
|
#
?
Aug 24, 2018 08:12
|
|
|
I would've thought that spatchcocking it would remove the air bubble and let it all cook evenly.
|
|
#
?
Aug 24, 2018 09:22
|
|
|
AnonSpore posted:I would've thought that spatchcocking it would remove the air bubble and let it all cook evenly. Maybe, but it would be harder to fit in my rice cooker. I think it will cook evenly anyway.
|
|
#
?
Aug 24, 2018 09:26
|
|
|
Ola posted:Maybe, but it would be harder to fit in my rice cooker. I think it will cook evenly anyway. Woops. The remaining air expanded with heat and inflated the bag slightly. My stone is still keeping it weighed down and I moved the bag a bit so the air is moved above the surface. But a pepperoni supreme is looking more likely.
|
|
#
?
Aug 24, 2018 09:48
|
|
|
No pizza needed. Just under nine hours cooking time and the bird was slightly overdone if anything. Stringy, dry-ish breast, very nice thighs. Someone scared of undercooked chicken would be pleased. Will do same temp, six hours next time. Just wish I had a grill to finish it properly on both sides.
|
|
#
?
Aug 24, 2018 17:46
|
|
|
Ola posted:Maybe, but it would be harder to fit in my rice cooker. I think it will cook evenly anyway. After you take out the spine, the bird still holds it's original shape and some additional work is required to get it flat, so it could work still. Cutting it all the way in half may be a good idea. Seems like it would be easier to sear off too.
|
|
#
?
Aug 24, 2018 19:23
|
|
|
i dont know why you'd sous vide a whole chicken. different parts benefit from different textures.
|
|
#
?
Aug 25, 2018 01:54
|
|
|
Whalley posted:https://www.seriouseats.com/recipes/2018/01/toasted-cream.html I done did it once. I think I had to throw half of it out due to not enough use cases before it went off. Good in not-fruity milk punch style recipes, but too toasty for much else. "Nah" to white Russians. It made coffee different but not better. I disagree with the "toffee" descriptor, it was basically cream that tasted like toast. If it had been eggnog season I'd have tried that. I don't cook steak enough to do a pan sauce as they suggest, and no way was I attempting ice cream with that flavor. I did the highest end of the time range, so if you try I'd do middle or lower end. Might be more subtle and thus mixable.
|
|
#
?
Aug 25, 2018 02:59
|
|
|
Seven Hundred Bee posted:i dont know why you'd sous vide a whole chicken. different parts benefit from different textures. Why would you roast a whole chicken?
|
|
#
?
Aug 25, 2018 07:33
|
|
|
When you roast a chicken the different parts finish at different temps...
|
|
#
?
Aug 25, 2018 13:38
|
|
|
DangerZoneDelux posted:When you roast a chicken the different parts finish at different temps... A fair point, Mr Appropriate Username.
|
|
#
?
Aug 25, 2018 14:02
|
|
|
I want to start making poke, but I don’t have easy or affordable access to sushi-grade (surely a loaded term) fish. Looking at the SE guide to SV salmon, it sounds like doing it at 105 F gives a texture “like firm sashimi.” So theoretically I could buy Costco salmon, vizzle it, and still end up with something akin to poke, even if the fish isn’t raw. I would probably have to chill it immediately after cooking? Does anyone have any thoughts on doing this? Anyone tried doing salmon that low? It seems like such a low temp that it seems weird that it would be food-safe. Maybe I’m just being paranoid, but I also don’t want to get worms or die of some fish-related disease.
|
|
#
?
Aug 25, 2018 20:18
|
|
|
fuckwolf posted:I want to start making poke, but I don’t have easy or affordable access to sushi-grade (surely a loaded term) fish. Looking at the SE guide to SV salmon, it sounds like doing it at 105 F gives a texture “like firm sashimi.” So theoretically I could buy Costco salmon, vizzle it, and still end up with something akin to poke, even if the fish isn’t raw. I would probably have to chill it immediately after cooking? I guess it might be more safe than raw? Or maybe not? Particularly if you freeze it first to kill any parasites, if it hasn't been already. But "sushi-grade" refers mostly to the quality of the cut, like there's no bone, scale or gristle, not that it's edible or parasitic or some such. There's no bone and gristle in sashimi, just pure and pretty flesh. But the entire fish is as safe to eat as the nicest cuts of the top loin. If you get a whole frozen fish you can just thaw it and cut it yourself for practice. Vizzling at 105F wouldn't achieve much in terms of food safety or quality. I like a hot sear and a raw center. Try to figure out what sort of fish are available to you and if it's safe to eat them raw. Farmed fish are generally safer than wild because they live more sheltered lives, get more anti parasitic drugs and go straight into the production chain. Often they are frozen straight away and thawed before going on display in the supermarket. If it's safe to eat raw, do whatever you want, eat it like a grizzly bear.
|
|
#
?
Aug 25, 2018 20:28
|
|
|
|
| # ? Apr 26, 2024 15:35 |
|
|
Yeah I mean I use salmon from Aldi and eat it raw. Follow the serious eats for the recipe with toasted macadamia nuts salmon poke and it's incredible. Haven't died yet.
|
|
#
?
Aug 25, 2018 20:30
|
|