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Seven Hundred Bee posted:tips for sous viding a whole prime rib? Cut the bones off and roast them in the oven for gravy and SV is in a vac bag with garlic powder/thyme after searing and brushing with Dijon. Finish under a broiler or in a pan.
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Nov 20, 2018 01:31
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My Anova Sous vide from like 5-6 years ago just broke. Recommendations on new ones? Does the 150 watt difference between the nano and the normal one matter? Mine didn’t have Bluetooth or anything, so I don’t care much about that. nwin fucked around with this message at 21:51 on Nov 21, 2018 |
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Nov 21, 2018 20:14
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nwin posted:My Anova Sous vide from like 5-6 years ago just broke. ChefSteps Joule Sous Vide just went on sale: https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI/ref=cm_cr_arp_d_product_top?ie=UTF8
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Nov 22, 2018 19:53
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Second turchetta I’ve made sous vide , went a little overboard with the pepper but it’s made for sandwiches. The thing always ends up too big to fit in my Dutch oven or actual deep fryer. I can’t pull off the pan fry well given the shape of the thing but it puts some color on it. Next time I will probably roll it the other way, and trim the skin so it is more compact . A little longer in the SV and it should cook up fine I would think.
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Nov 22, 2018 23:13
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Flagship Anova is for sale on Amazon for $99. The Joule is $159. Which one should I go for? It'd be my first SV.
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Nov 23, 2018 09:10
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Do you want physical controls? If yes, Anova.
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Nov 23, 2018 12:41
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Yeah, the Joule design is great but I want physical controls, so I just ordered another Anova to replace my old, dying Anova and rusty Sansaire.
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Nov 24, 2018 03:36
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Joule's app is only OK, and it is the only way to work with the device. I personally would not buy a cooking tool that requires a smartphone.
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Nov 25, 2018 03:11
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Partycat posted:Second turchetta I’ve made sous vide , went a little overboard with the pepper but it’s made for sandwiches. Just cut it in half when you deep fry it. Scrape out some of the herbs from the newly exposed cut face since they burn fast
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Nov 25, 2018 03:15
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I bought the Joule for the 1100w heater.
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Nov 25, 2018 03:48
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ColHannibal posted:I bought the Joule for the 1100w heater. Same, and it's like 1% the size of my original sansaire.
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Nov 25, 2018 07:12
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ColHannibal posted:I bought the Joule for the 1100w heater. Same. I was a little wary about buying a device that requires a smart phone to operate but, come on, when am I not going to have a smart phone in hand in the foreseeable future? It's more powerful, it's tiny, it's quieter, and it's better constructed (my og anova had problems with the lower shroud getting loose and out of alignment with the impeller, especially after long/hot cooks).
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Nov 25, 2018 08:04
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So I finally bought a real immersion circulator when it was on sale. What is the easiest way to cover a normal pot with that circulator inserted, to prevent excess evaporation? I have been using a normal lid for my ghetto setup.
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Nov 25, 2018 11:06
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For cheap: Saran Wrap For effort: custom cut a lid hole for your circulator, if you’re using a cambro or Rubbermaid container
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Nov 25, 2018 11:47
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I bought the rubbermaid container and the $10 silicone lid, I had 0 noticeable evaporation after 24h of cooking
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Nov 25, 2018 12:55
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Sentient Data posted:I bought the rubbermaid container and the $10 silicone lid, I had 0 noticeable evaporation after 24h of cooking
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Nov 25, 2018 13:29
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The cheapest ping pong balls you can find
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Nov 25, 2018 17:40
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Ultimate Mango posted:The cheapest ping pong balls you can find Ping pong balls are great for insulation as well. I let a stock pot get up to 80c uncovered then poured a couple layers of ping pong balls over the top, the anova overshot by half a degree before it settled back down.
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Nov 26, 2018 01:50
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Ultimate Mango posted:The cheapest ping pong balls you can find I thought this once. Then I bought 250 half-size ping pong balls with unmentioned holes in them. I did get a good per-unit price, but they all sank.
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Nov 26, 2018 02:05
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Well, it should go without saying that they need to be regulation balls
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Nov 26, 2018 02:11
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I think people really overstate how much evaporation occurs and go out of their way for ridiculous products to combat. Seriously, either just add water (a small amount!) or saran wrap.
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Nov 26, 2018 03:30
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Seven Hundred Bee posted:I think people really overstate how much evaporation occurs and go out of their way for ridiculous products to combat. Seriously, either just add water (a small amount!) or saran wrap. I felt this way too until I started doing cooks approaching ~200F. The point where it steamed up so much that I thought my Anova was dead was when I decided a lid was worth it.
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Nov 26, 2018 03:45
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Yea, I did a batch of sweet potatoes and I had to wrap the top in foil as the 190 temp really caused a lot of liquid loss.
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Nov 26, 2018 06:20
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Seven Hundred Bee posted:I think people really overstate how much evaporation occurs and go out of their way for ridiculous products to combat. Seriously, either just add water (a small amount!) or saran wrap. You clearly haven't done a 36-48 hour cook, then.
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Nov 26, 2018 06:49
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I've done a 72 hour cook at a fairly high temp -- I just spent $7 on a lid when I bought my cambro and have never had any issues. If you don't have a lid, use plastic wrap. Ping pong balls are insane.
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Nov 26, 2018 18:29
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Bum the Sad posted:I'M DOING IT Bum the Sad posted:
Here’s what I did for my tub. Just dremeled out an Anova shape. Took me like 8 minutes. Anyway I’ve done 72 hour cooks with zero water loss. Lid was a $5 add on item from amazon. Bum the Sad fucked around with this message at 18:44 on Nov 26, 2018 |
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Nov 26, 2018 18:38
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Same, spent $20 on a tub and lid and haven't had to think about water levels since.
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Nov 27, 2018 18:19
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Jan posted:You clearly haven't done a 36-48 hour cook, then. You might be in an ultra-low humidity environment? That would expedite evaporation quite a bit.
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Nov 27, 2018 18:21
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If you're having trouble finding good/large polycarbonate containers and lids that aren't price-gouging, I found some cheap ones here: https://www.hotelrestaurantsupply.com/WNC-SP7100C.html https://www.hotelrestaurantsupply.com/WNC-SP7108.html They charge full price for shipping, but I was able to get two of these full-size containers and two lids for about $60. It was still way cheaper than Amazon.
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Nov 27, 2018 19:00
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Infinite Karma posted:If you're having trouble finding good/large polycarbonate containers and lids that aren't price-gouging, I found some cheap ones here: Hey, thanks for the tip!
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Nov 27, 2018 22:07
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Totally Reasonable posted:I thought this once. Then I bought 250 half-size ping pong balls with unmentioned holes in them. I did get a good per-unit price, but they all sank. The thing to search for is “Practice Balls” related to ping pong. No holes, but cheap. I also have lids and Saran, but I generally use ping pong practice balls, really easy to get stuff in and out and less moisture directed right at the electronic bits of the sous vide machines.
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Nov 27, 2018 22:45
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I did my turkey this year this way (whole turkey method). Came out very well, but the temp of 150 I think might have been a little high. I was afraid since my container was just barely big enough to accommodate the turkey (it was pressed up against the wall tight which made me fear for water circulation). No one died, so I'm marking that as a success.
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Nov 29, 2018 15:25
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My buddy left his machine at my place last weekend and I've been eating like a king all week. Definitely going to buy one of these bad boys, I look forward to joining the cult. Any recommendations for burgers as far as temp & time?
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Nov 29, 2018 15:39
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I wouldn't cook a burger this way unless you're going for an almost raw patte type of texture
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Nov 29, 2018 17:00
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Noslo posted:My buddy left his machine at my place last weekend and I've been eating like a king all week. Definitely going to buy one of these bad boys, I look forward to joining the cult. 1) Don't. 2) Follow Serious Eats: https://www.seriouseats.com/recipes/2010/06/sous-vide-burgers-recipe.html
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Nov 29, 2018 18:23
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ulmont posted:Follow Serious Eats: https://www.seriouseats.com/recipes/2010/06/sous-vide-burgers-recipe.html Thanks for the resource, I will post pictures of my caveman burger when complete
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Nov 29, 2018 18:45
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Sentient Data posted:I wouldn't cook a burger this way unless you're going for an almost raw patte type of texture I've had good luck with it for absolutely monster-sized burgers, but I'd never use it for any other kind of burger.
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Nov 29, 2018 18:47
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I keep taking sous vide food pictures but never really get around to posting them--it's so simple that I've become almost blasé about it. But yesterday we tried 48 short ribs for the first time and it was absolutely mind blowing so I'm going to break that habit:  Ended up doing 48 hours at 56C (132F). Most guides were recommending 54C but since this was Costco blade tenderized short ribs, I found it too close to the sub-130F bar for my liking for such a long cook. Probably didn't matter but the results speak for themselves. Never had a cut of meat with quite this level of condensed beefy taste, and it was still just firm enough to need a steak knife while having a buttery mouthfeel. Definitely going to be doing this more often. And while I'm at it, previous money shots:  Top sirloin at 54 (or 56, not sure) 2 hours.  Rack of lamb, 57C 2 hours.
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Nov 29, 2018 18:59
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So, I decided to do the first really long sous-vide session with my new Anova. The cheap offbrand ziplock bag started dissolving after around 20 hours. The bag itself seems tight, but the writing on the outside flaked off. Now my water and circulator are full of paint flake. Really annoying.
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Dec 2, 2018 05:21
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tonberrytoby posted:So, I decided to do the first really long sous-vide session with my new Anova. Be glad yours didn't split and send rosemary and lamb juices through everything so that even after insane deep cleaning and countless more cooks you still wind up with a vaguely herbed game smell every time you sv
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Dec 3, 2018 02:07
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