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Sentient Data posted:But without iot how could I upgrade to the Jule Premium subscription to unlock cook times longer than 12 hours? Sad that I can’t tell if this is sarcasm or serious.
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Jan 26, 2019 21:30
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How long have people put between sous vide'ing and searing? I'm going away for a weekend and cooking for 6 with a very, very limited kitchen. Was thinking of puddling some NY strips to 129 or so and dropping them in a cooler for the drive before finishing on cast iron or a grill there the next night. Am I asking for weird texture with a 24+ hour sit?
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Jan 26, 2019 22:42
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Saw binging with babsih where he makes shelf stable pickles. Trying his recipe now. Will report back in 24-48 hours.
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Jan 26, 2019 22:49
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Nephzinho posted:How long have people put between sous vide'ing and searing? I'm going away for a weekend and cooking for 6 with a very, very limited kitchen. Was thinking of puddling some NY strips to 129 or so and dropping them in a cooler for the drive before finishing on cast iron or a grill there the next night. Am I asking for weird texture with a 24+ hour sit? Finish them to desire temp, cool down in ice/water bath then refrigerate. Drive up with them at fridge temp in the cooler. Searing and reheating will be the same operation, the cool center gives you extra margin when searing hard. E: apologies if I just repeated your plan to you, but I read it as you'd keep them at cooking temp in the car. I've done vizzle-fridge-sear many times, it works very well. Ola fucked around with this message at 22:56 on Jan 26, 2019 |
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Jan 26, 2019 22:54
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Ola posted:Finish them to desire temp, cool down in ice/water bath then refrigerate. Drive up with them at fridge temp in the cooler. Searing and reheating will be the same operation, the cool center gives you extra margin when searing hard. Yeah, I just haven't done it before with steaks a day over and wasn't sure if they'd come out weird. Last year we did this retreat and everything I cooked got scorched and flavorless thanks to a kitchen that was empty of any spices and only had paper thin pots and pans. Going to bring up even the basics this time, a pot and a pan, and sous vide some steaks/carrots/etc ahead of time.
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Jan 26, 2019 23:00
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Ultimate Mango posted:Cook and cool both of them in advance. Puddle or oven to reheat, depending on how you were doing them. Less timing to worry about with finishing one batch at the time another needs to be reheated. Thanks! My thought is that for 72 hour short ribs, it's kind of irrelevant if they turn into 70 hour or 74 hour ribs, so I already don't need to worry about the timing too much. If I was making something that cooked in a couple hours, that would be different. Am I overlooking something? Anyone have a formula for reheating time in a hot water bath?
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Jan 27, 2019 06:58
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Ultimate Mango posted:Sad that I can’t tell if this is sarcasm or serious. I think it was just pointless tribal crap. There is no restriction on times of Joule puddling.
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Jan 28, 2019 02:54
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Cross-posted from smoking thread: (Reheated) Boneless Beef Ribs Trip Report:      72 hours in the puddle @144F, 20 minute ice bath, 30 minute mesquite smoke, tossed in the fridge in a tupperware, fridged for 2 days (Wife had a migraine the night the puddle was done), resealed and puddled at 144F for an hour, seared in a smoking hot cast iron...Gonna call it a success.
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Jan 28, 2019 04:56
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sterster posted:Here ya go. It's from the Sous Vide at home cook book. Which I highly recommend if you're looking for something like that. Thanks!
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Jan 28, 2019 07:52
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Such good posts, these last few
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Jan 30, 2019 03:01
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Relatively new to sous vide. I have done a few cooks and they came out ok. I have been bagging my steaks with salt and pepper rubbed all over the meat. However when I sear the pepper just becomes horrible and burnt. I feel like bagging with pepper does add to the flavor but I don't want the little pepper bits to ruin the sear. Does anyone have any advice?
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Jan 30, 2019 08:43
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Skyarb posted:Relatively new to sous vide. I have done a few cooks and they came out ok. I have been bagging my steaks with salt and pepper rubbed all over the meat. However when I sear the pepper just becomes horrible and burnt. I feel like bagging with pepper does add to the flavor but I don't want the little pepper bits to ruin the sear. You could perhaps lightly crush some peppercorns that you could then easily remove. But otherwise just pepper after searing.
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Jan 30, 2019 09:13
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Yeah, I haven’t found pepper in the bag to be better in any way than just cracking fresh post-sear
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Jan 30, 2019 15:53
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I do not like the funkiness from pepper in the bag for longish cooks.
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Jan 30, 2019 16:05
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Hmm ok thanks for the tips guys. Also can I find duck breast at a local grocery store? I was interested in trying a cook but I don't think I've ever seen it at my local shop.
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Jan 30, 2019 19:40
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Skyarb posted:Hmm ok thanks for the tips guys. Ask the butcher?
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Jan 30, 2019 19:47
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Probably not if it's Publix, Kroger, Frys etc. Try a more high end grocery or find a local butcher to source from.
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Jan 30, 2019 20:35
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you may have to buy a frozen duck and part it
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Jan 30, 2019 22:35
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Get better supermarkets, scrubs https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-duck-breast-fillets-340g
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Jan 30, 2019 22:41
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What sort of time/temp do I want for a whole boneless pork loin?
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Feb 1, 2019 17:35
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140 for 2 hours is my go-to, and it's so damned tender and good. It's the easiest way to sell the concept of sous vide to someone that's only ever had overcooked pork
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Feb 1, 2019 17:45
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It turns out that if you use the Anova app and go out of bluetooth range, it shuts down the machine. I have ribs that were *supposed* to cook overnight that got to sit in lukewarm water. Are they totally ruined or can I salvage them?
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Feb 3, 2019 16:07
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TheCog posted:It turns out that if you use the Anova app and go out of bluetooth range, it shuts down the machine. Are you sure that’s what happened? Does it happen every time? I haven’t had that happen with mine, though I’ve only used the Bluetooth connection a couple of times.
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Feb 3, 2019 16:23
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Subjunctive posted:Are you sure that’s what happened? Does it happen every time? I haven’t had that happen with mine, though I’ve only used the Bluetooth connection a couple of times. That's happened to me too - I don't bother with the bluetooth any more.
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Feb 3, 2019 17:03
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I somewhat doubt going out of bluetooth range shuts it off. Unless your phone or tablet is specifically sending it an order to shut off just before going out of range. It would be akin to your TV shutting off if you carried the remote out of the room.
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Feb 3, 2019 17:21
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Whalley posted:That's happened to me too - I don't bother with the bluetooth any more. That is not a good behaviour!
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Feb 3, 2019 17:23
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Hasselblad posted:I somewhat doubt going out of bluetooth range shuts it off. Unless your phone or tablet is specifically sending it an order to shut off just before going out of range. It would be akin to your TV shutting off if you carried the remote out of the room. Admittedly the time the bluetooth dropped was when power went out for a couple hours on a long bubble when I was trying to charge my phone, so
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Feb 3, 2019 18:10
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For anyone who might be interested, after I upgraded phones and installed the ANOVA app, I decided I'd no longer be using it and that I'd just be using the manual controls because of this:I asked ANOVA posted:I've previously used the ANOVA android app with both the ANOVA Precision Cooker BT and ANOVA Precision Cooker WiFi without any issues. Today, I went to connect the app on a new phone to my ANOVA Precision Cooker Nano and I was prompted to allow location permissions. ANOVA replied posted:Greetings! Recent updates to the Google Android API (level 23) affecting Bluetooth LE technology requires location permissions to be granted in order to use the Anova Android application, we are sorry we cannot remove this requirement as it comes from Google.
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Feb 3, 2019 18:18
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poeticoddity posted:For anyone who might be interested, after I upgraded phones and installed the ANOVA app, I decided I'd no longer be using it and that I'd just be using the manual controls because of this: That's standard Android protocol that sucks rear end but you can't use BT without it. That said using the manual controls is easier than using the app so why bother
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Feb 3, 2019 18:30
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I've never had mine shut off because I went out of range. I have had the timer go all screwy because of this but it's always maintained temp.
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Feb 3, 2019 19:14
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Yeah, I tried the Bluetooth controls and saw no real benefit to it. In fact it probably took longer for me to open the app and connect to the device and set the temp than just using the scroll wheel on it and set it and press start
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Feb 3, 2019 19:17
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Whalley posted:That's standard Android protocol that sucks rear end but you can't use BT without it. It’s there because access to Bluetooth lets you sense beacons, and in many places in the world you can get a pretty good location cue from that. It’s the right thing for them to do, IMO.
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Feb 3, 2019 19:18
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Subjunctive posted:Are you sure that’s what happened? Does it happen every time? I haven’t had that happen with mine, though I’ve only used the Bluetooth connection a couple of times. I mean, I set the timer for twelve hours at 165 F, I checked the water was at temp, put the ribs in, hit start cook, and went to bed. When i woke up and checked to see how they were going the Anova had "lost connection" and the water was at 83 F or so, and the anova was on, just not heating.
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Feb 3, 2019 20:38
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Sounds like the unit lost connection through a power outage
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Feb 3, 2019 20:52
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This could be readily tested by just setting it up via Bluetooth and then disabling Bluetooth on your device.
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Feb 3, 2019 21:55
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As much as I'm anti-iot, I'm on camp power outage's team on this one. Maybe a good rule of thumb would be to get a small apc lead acid battery backup for expensive long cooks
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Feb 3, 2019 23:14
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I think I'm over salting my steaks when I bag them but most of the media I see that depicts the seasoning makes it look like they also throw a lot of salt. Should I just be sprinkling a bit of kosher salt on each side of the steak?
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Feb 5, 2019 09:37
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Skyarb posted:I think I'm over salting my steaks when I bag them but most of the media I see that depicts the seasoning makes it look like they also throw a lot of salt. season to your taste. seriously, up to the point you're inducing kidney failure it's up to you.
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Feb 5, 2019 09:42
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Try giving them a generous salting an hour before they go in the bag, then rinse right before you vac seal them and put them in the puddle aka dry brining. I find that it leads to a more well seasoned steak since the salt has permeated the whole thing, but it's not overly salty.
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Feb 5, 2019 15:37
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Skyarb posted:I think I'm over salting my steaks when I bag them but most of the media I see that depicts the seasoning makes it look like they also throw a lot of salt. Which salt brand are you using? This actually makes a difference. Most chefs and things online specify they use Diamond Crystal brand kosher salt, which is actually much less salty than other brands such as Morton’s. I learned this the hard way by buying a different salt and seasoning with as much as I normally did with DC and it came out way too salty.
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Feb 5, 2019 16:12
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