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SubG posted:I'm just saying all of this because I think that using sodium citrate is one of the few modernist/molecular techniques that absolutely should be in every home cook's repertoire. And it's really dead simple and I wouldn't want anyone to be scared off because they think it's super complicated. It won't be common until it has a non-scary name like "sauce powder", ala baking powder. This is actually the first I've heard of it, is there a good beginner place to check out or just hit google?
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Dec 12, 2018 01:46
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Sentient Data posted:It won't be common until it has a non-scary name like "sauce powder", ala baking powder. This is actually the first I've heard of it, is there a good beginner place to check out or just hit google? The most common application that's used to introduce the method is probably mac & cheese. So looking up modernist mac and cheese on seriouseats or whatever will get you to a specific recipe and probably a little blurb about sodium citrate (more likely than not to incorrectly call it an emulsifier, which it is not, but whatever). Here's Myhrvold's version if that helps. You can get a bag of sodium citrate off amazon, any of a number of places that specialize in modernist poo poo, and nowdays sometimes in snootier grocery stores.
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Dec 12, 2018 03:21
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Put some sodium citrate in your hollandaise and you could boil that poo poo and it wouldn't break. It's insane.
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Dec 12, 2018 05:09
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Hauki posted:So my parents decided they want a circulator for Christmas - I’ve got a ton of more in-depth cookbooks like MC etc. but does anyone have recommendations for ah, more approachable sv books? They’re fairly competent cooks, but I’m looking for some other gift options and I don’t think they would get a ton of use out of any of the books I have on my shelf currently. I have this book my wife purchased for me and I really like it. https://www.amazon.com/Sous-Vide-Ho...DSPF0FS6ME9EWQE
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Dec 12, 2018 16:47
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Just finished seven bags of 72 hour clod for tamales (in two cookers, both 145.5F). Had my first instance of lactobacillus in one of them. The bag was inflated like a balloon, and had no leaks at all. Opened the bag and had that signature cheesy smell - like the best aged Parmesan or funky Bleu. A little reading told me that it was probably safe to eat, but the wife insisted that we dump it to be safe (she found the smell to be more vomit than cheese). Anyone else have this happen? Is there anything I could have done to avoid it?
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Dec 13, 2018 06:32
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Ultimate Mango posted:Just finished seven bags of 72 hour clod for tamales (in two cookers, both 145.5F). Had my first instance of lactobacillus in one of them. The bag was inflated like a balloon, and had no leaks at all. huh, what were you cooking? if it was sufficiently massive/cold when you put it in a 145º bath it could have taken a while to get to temp and stop/inhibit reproduction. For relatively long/low cooks you can try presearing or blanching to kill or at least massively reduce surface contamination (which is usually the issue when dealing with whole muscle cuts of meat).
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Dec 13, 2018 07:53
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Oneiros posted:huh, what were you cooking? if it was sufficiently massive/cold when you put it in a 145º bath it could have taken a while to get to temp and stop/inhibit reproduction. Beef clod. It was actually in a good spot in the bath, plenty of circulation, etc. it wasn’t more than 4” thick, but it was one of the thicker pieces. I could swear it didn’t start floating or inflating until like 52 hours in or more. It was two odd shaped pieces so maybe that left a spot or gap for air and growth. I may boil each bag for a few seconds next time before starting to cook. I kind of regret not having a taste...
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Dec 13, 2018 21:56
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I like my Mapp torch but I’ve been wanting to try a heat gun. Is there a “the one” I want to try and get? [Ed] follow up question: is sodium hexametaphosphate the same as citrate? Do I use the same quantity in the same way for the same recipe? Feenix fucked around with this message at 04:57 on Dec 15, 2018 |
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Dec 15, 2018 01:31
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In other news I’m doing 6 Maine lobster tails in the puddle for Xmas eve dinner. poo poo cost a pretty penny out here in Seattle.
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Dec 15, 2018 04:59
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Is there a good sous vide black garlic recipe or should I just bust out the slow cooker?
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Dec 15, 2018 06:43
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Anyone had luck with flank steak? I've googled and holy poo poo recommendations are all the gently caress over the place
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Dec 17, 2018 16:45
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Walked posted:Anyone had luck with flank steak? I've googled and holy poo poo recommendations are all the gently caress over the place The biggest thing I have found with flank steak to make things better is simply letting it marinade for 24hr and let it break down the toughness. If that's what you are referring to. Then grilling on high for heat for 6-7 min per side to get a nice char on either side while med-med rare on the inside. Let rest for 3-5 min then slice against the grain like you do brisket.
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Dec 17, 2018 16:56
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sterster posted:The biggest thing I have found with flank steak to make things better is simply letting it marinade for 24hr and let it break down the toughness. If that's what you are referring to. Then grilling on high for heat for 6-7 min per side to get a nice char on either side while med-med rare on the inside. Let rest for 3-5 min then slice against the grain like you do brisket. Cool; so something like Marinade for 24hrs SV for ~2hrs at desired temp Sear aggressively Cut against grain And I should be in good shape? Thanks!
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Dec 17, 2018 17:05
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Walked posted:Anyone had luck with flank steak? I've googled and holy poo poo recommendations are all the gently caress over the place I feel like flank steak might a bit too thin to really achieve a good result from SV, but then my way of cooking it usually involves throwing it directly on the coals in my grill. Searing it after SV might wind up overcooking the meat?
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Dec 17, 2018 17:07
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Whalley posted:I feel like flank steak might a bit too thin to really achieve a good result from SV, but then my way of cooking it usually involves throwing it directly on the coals in my grill. Searing it after SV might wind up overcooking the meat? that was always what i'd heard about it too, since by the time you've properly seared flank steak there's probably no need to cook it much more
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Dec 17, 2018 17:09
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I've always done 7-8 minutes a side with flank. It takes longer to cook than you think it should. Marinate if you want, but be aware that a standard marinade is not going to do poo poo to tenderize it, and pretty much only salt will penetrate it flavor-wise. The key in getting it tender to eat is cutting it against the grain, on a bias. I like a green peppercorn cream sauce on it. Dijon cream sauce good too. Even did a chipotle in adobo cream sauce once and that was pretty good. Also, rest it for close to 10 minutes. The rule of thumb I once heard to rest for half as long as you cooked it is pretty accurate for this in my experience.
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Dec 17, 2018 17:29
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Second attempt at using my SV (first was NY strip steak): Salmon. I finally picked up a FoodSaver yesterday to make my life easier. Salmon EVOO Kosher salt Dill Shallots Lemon zest Planning on cooking at 120 for 45 minutes. I still need to pickup an actual Cambro style bin, so for now, a stock pot it is: 
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Dec 17, 2018 20:49
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No need to marinate flank steak for sous vide, I do it really often at 130 for 8 hours, usually throw it in before I go to work and it comes out great. It comes out really tender in a way that works well sliced on salads or sandwiches
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Dec 17, 2018 21:34
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nadmonk posted:Second attempt at using my SV (first was NY strip steak): Salmon. I cannot wrap my head around SVing a salmon when I have a perfectly good smoker.
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Dec 17, 2018 22:51
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Different flavors and texture, what's so difficult to understand about that?
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Dec 17, 2018 23:47
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Inspector 34 posted:Different flavors and texture, what's so difficult to understand about that? Also some people may not even have a smoker?
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Dec 18, 2018 01:23
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Hasselblad posted:I cannot wrap my head around SVing a salmon when I have a perfectly good smoker. I don't like hot smoked salmon, it always comes out too dry for my tastes. I should really look into getting a cold smoker.
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Dec 18, 2018 03:18
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nadmonk posted:Salmon This but without the zest and served with hollandaise. Get a pan really loving hot with some oil and crisp the skin, too. Takes about a minute. You did leave the skin on, right?
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Dec 18, 2018 03:43
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Night Shade posted:This but without the zest and served with hollandaise. I did indeed leave the skin on and crisped the skin up in a cast iron pan. It came out pretty well. Next up: tonight I do NY strip steaks from my relatives farm.
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Dec 18, 2018 13:37
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Stringent posted:I don't like hot smoked salmon, it always comes out too dry for my tastes. I should really look into getting a cold smoker. SV'ing salmon also comes out with a really good flakey texture. But I mostly pan sear cause it is dead simple and easy once I practiced it enough.
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Dec 19, 2018 00:09
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I threw a slab of flank in at 1.5 hrs at 131 and it came out bangin’ My flank must have been defective.
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Dec 19, 2018 01:22
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SubG posted:
Dude, I know this was kind of a detail but thanks so much for this. I just did a single serving Mac & cheese with random poo poo in my pantry (around .75 cups elbow macaroni and 2/3 cup reduced fat Mexican cheese blend) and it was awesome. Took only as long a tiny bit longer than it took to boil the drat water. I couldn't find sodium citrate at any store convenient to me here in the Portland area so I had to order it on Amazon but I'll never be without this stuff again. Will also probably never make Kraft Mac and cheese or any microvable cheesy pasta unless I'm too drunk to boil water
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Dec 21, 2018 07:02
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I did a test run citrate cheese with 2/3 sharp Tillamook and 1/3 Monterey Jack Tillamook and then let it cool spread on a silpat in the fridge and then blew my fam’s mind with gooey grilled cheese for dinner and amazing Melty smashburgers the next night. Didn’t do Sous vide. 10 min in a saucepan on medium heat and then immersion blended. Easy peasy.
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Dec 21, 2018 07:07
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Oh gently caress yeah, grilled cheese is happening when it's my turn to cook dinner on Saturday.
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Dec 21, 2018 07:13
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Does citrate have any fun uses other than for making cheese sauces? When I google for it, almost every result is about how to use it to make cheese sauce.
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Dec 21, 2018 09:51
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Argue posted:Does citrate have any fun uses other than for making cheese sauces? When I google for it, almost every result is about how to use it to make cheese sauce. Perhaps other emulsions, like hollandaise-variants. Definitely want to try this!
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Dec 21, 2018 10:12
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Argue posted:Does citrate have any fun uses other than for making cheese sauces? When I google for it, almost every result is about how to use it to make cheese sauce. You can use it in spherification of acidic foods as a pH buffer, and apparently a solution of sodium citrate will reduce discoloration of cut fruit and generally act as a preservative. Since it works on cheese by substituting sodium for calcium ions in casein, it might be worthwhile to experiment with other dairy products. I'm imagining a butter with strong emulsifying properties due to the altered casein, but I could be totally off base.
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Dec 21, 2018 14:36
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I just found out there's an awesome butcher an hour away from me (stupid suburbs; one of the things I miss about the city). I just placed an order for about $100 of various steaks  My wife is going to tire of steaks by the time New Years rolls around.
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Dec 21, 2018 14:40
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I bought a brisket to SV and then smoke, but I ordered a trimmed one because I'm not very smart. It seems that Kenji at least would be very disappointed in me, but I'm wondering if others have experiences to share. Am I doomed to overly dry meat on Sunday? Should I put some fat or something in the bag somehow?
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Dec 21, 2018 15:36
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Subjunctive posted:I bought a brisket to SV and then smoke, but I ordered a trimmed one because I'm not very smart. It seems that Kenji at least would be very disappointed in me, but I'm wondering if others have experiences to share. Am I doomed to overly dry meat on Sunday? Should I put some fat or something in the bag somehow? I wouldn't add anything. It is not as if a stall (when the meat starts sweating and drying out the most) is going to happen during SV as it does during a long smoke. Hasselblad fucked around with this message at 19:59 on Dec 21, 2018 |
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Dec 21, 2018 19:56
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Hey so I’ve got a recipe for chicken teriyaki from the Anova app, which is really good, basically just soy sauce, sake, etc and then put it on a skillet with corn flour to thicken the sauce up. I was wondering what is the implication of vacuum sealing the chicken with the soy sauce and sake etc mix and freezing it and then take it out later to cook so it’s prepared? Or would the sauce affect the chicken too much in the freezer?
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Dec 23, 2018 04:21
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teacup posted:Hey so I’ve got a recipe for chicken teriyaki from the Anova app, which is really good, basically just soy sauce, sake, etc and then put it on a skillet with corn flour to thicken the sauce up. It will probably be fine either way, but you could freeze the liquid in an ice cube tray, then vac seal the chicken with the teriyaki cubes to keep them separate until cook time. Just mark the bag with the amount of cornstarch to use.
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Dec 23, 2018 04:43
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Whatever I cooked teriyaki, I added it near the end of the cooking process. I mixed it with the meat in the pan near the end, and considered the dish done just as the sauce started to caramelize https://www.allrecipes.com/recipe/139027/teriyaki-sauce-and-marinade/ is the one I go with, the only slightly hard part is finding the mirin if there aren't asian grocers in your area
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Dec 23, 2018 05:05
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Sentient Data posted:Whatever I cooked teriyaki, I added it near the end of the cooking process. I mixed it with the meat in the pan near the end, and considered the dish done just as the sauce started to caramelize Oh we live in Melbourne Australia so no issues there!! Thanks!!
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Dec 23, 2018 05:58
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I have a large, 4.5 pound beef tenderloin to cook on Christmas. Planning on doing SV for half and a more traditional oven preparation for the other half. I found a chef steps SV technique that has you sear first, then SV, and sear again to finish. Anyone ever done it this way before? Feels very weird to me to have an initial sear before cooking in the bag, like it’s going to prohibit getting a nice crust later.
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Dec 23, 2018 23:55
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