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I use the BT controls because I put black electrical tape over the temp wheel to keep the blinding blue light from blasting in my eyes at night. I've never had it shut off due to being out of range, but I also never set timers, so I'm unsure what the behavior with a timer on the phone would be.
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# ? Feb 6, 2019 01:49 |
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# ? Apr 28, 2024 04:08 |
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Dacap posted: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 would add that there is a vast difference between table salt and kosher salt. I would never ever ever use the former.
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# ? Feb 10, 2019 21:42 |
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Hasselblad posted:I would add that there is a vast difference between table salt and kosher salt. I would never ever ever use the former. Crystal density! Maldon flame salt is so much less salty per flake than Morton’s kosher.
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# ? Feb 12, 2019 04:42 |
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I was under the impression that more finely ground salt is the "too salty" stuff because it dissolves more quickly. Nothing to do with brands or crystal type or origin (which impart subtler flavors).
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# ? Feb 12, 2019 05:04 |
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Morton's is definitely saltier than Diamond Crystal brand. Finally made the switch and it helped a bunch. Finish with Maldon flake
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# ? Feb 12, 2019 05:13 |
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Infinite Karma posted:I was under the impression that more finely ground salt is the "too salty" stuff because it dissolves more quickly. Nothing to do with brands or crystal type or origin (which impart subtler flavors). Finely ground salt is only "saltier" than flake salt if you're measuring it by volume. A cup of pickling salt will weigh more than a cup of kosher salt because more actual salt would fit into that space due to being more finely ground. Asides that, no one type of salt is inherently "saltier" than another. Sodium chloride is sodium chloride.
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# ? Feb 12, 2019 11:38 |
I have had my anova for ages now, and have used it for things like steaks and bits of chicken and a lamb roast and its been brilliant. In the other side of the kitchen I have been using my yogurt maker to do the obvious and it never occured to me to put 2 and 2 together, so now I need to find a container system that I can stick my anova in and still have enough space for a 2l or 4l container for the yogurt. Have been on a bit of a kick to reduce clutter in the kitchen, and ever since I found out you can get better rice out of a pressure cooker, I have ditched my rice makers as well. If I can get rid of this yogurt maker, I will have condensed 6 or 7 devices down to 3.
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# ? Feb 13, 2019 02:20 |
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I haven't made a thread yet but just looking for pricing advice. I have a 100% brand new in box, never touched or opened Anova Wifi model (I bought 2 and never got around to Double-Puddling). Is 110 a fair price for it? (Amazon has it for 160.)
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# ? Feb 13, 2019 21:38 |
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Never mind I ended up eating even when I wasn’t hungry cuz fat
cereal eater fucked around with this message at 18:44 on Feb 14, 2019 |
# ? Feb 14, 2019 18:33 |
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DangerZoneDelux posted:Morton's is definitely saltier than Diamond Crystal brand. Finally made the switch and it helped a bunch. Finish with Maldon flake I did the same! Its so much better. I highly recommend everyone ditch mortons. I finish with fleur de sal or Maldons.
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# ? Feb 15, 2019 00:47 |
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Skyarb posted:I did the same! Its so much better. I highly recommend everyone ditch mortons. I finish with fleur de sal or Maldons. I meant finish with Maldons fleur de sal. But the poster earlier clarified what I was trying to say about by volume Morton's is way more salt
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# ? Feb 15, 2019 01:34 |
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NPR Journalizard posted:Have been on a bit of a kick to reduce clutter in the kitchen, and ever since I found out you can get better rice out of a pressure cooker, I have ditched my rice makers as well. If I can get rid of this yogurt maker, I will have condensed 6 or 7 devices down to 3. Instant Pot. Totally Reasonable fucked around with this message at 04:05 on Feb 15, 2019 |
# ? Feb 15, 2019 04:01 |
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Is the instant pot better at rice than a good rice maker? I've been using a Tiger I found on clearance a couple years ago and it's great
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# ? Feb 15, 2019 04:55 |
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nope. Our IP’s rice isn’t nearly as good as our entry level Zojirushi rice cooker
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# ? Feb 15, 2019 05:18 |
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Sentient Data posted:Is the instant pot better at rice than a good rice maker? I've been using a Tiger I found on clearance a couple years ago and it's great I sold my tiger once I figured out how to make rice in the instant pot. Its not as easy but the results are better.
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# ? Feb 15, 2019 05:38 |
Totally Reasonable posted:Instant Pot. Im in australia, so this isnt as much of a thing over here, but I got a breville that does slow and pressure cooking. Really handy. Side note, I did a trial batch of 4l of yogurt with my anova and it turns out perfectly fine, so im pretty happy.
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# ? Feb 15, 2019 05:46 |
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I'm no spring chicken, but these are! Came across them randomly in a deli, not too expensive either. Gonna thaw them out over night, perhaps re-bag individually (or perhaps not?), puddle them at 65C for some amount of time, then chill, season, blast under grill elements and pop them whole on top of some mushroom risotto. Has anyone done these or other smaller birds whole before? I've done bigger chickens a few times now, and it works ok but the connective tissue needs more time that the breast probably doesn't like. Might try a 24 hour bird at some point, these will only get a few hours.
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# ? Feb 15, 2019 17:22 |
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Development posted:nope. Our IP’s rice isn’t nearly as good as our entry level Zojirushi rice cooker This is a contested opinion. quote:there was one threshold I refused to allow the Instant Pot to cross. It involved my trusted rice cooker—an extremely Asian rice cooker—a futuristic appliance you’d mock me for owning if you knew how much I paid for it. (It plays a song when it’s done cooking!) Rice was the last frontier, and I wasn’t about to allow this $70 Instant Pot to usurp my [grumble grumble]-dollar Zojirushi from Outer Space.
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# ? Feb 15, 2019 18:05 |
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ulmont posted:This is a contested opinion. The "Rice" button on the IP is junk, but you can make fantastic rice in it. I, too, have gotten rid of my (admittedly cheap) rice cooker.
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# ? Feb 15, 2019 18:15 |
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I'm way into random kitchen accessories that take up my entire house but I've never owned a rice cooker. Is there an advantage to it over a pot?
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# ? Feb 15, 2019 18:39 |
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uPen posted:I'm way into random kitchen accessories that take up my entire house but I've never owned a rice cooker. Is there an advantage to it over a pot? Two schools of thought: •You're a noob for not wanting to do it on the stove. It's easy enough on the stove and why do you need a separate appliance for that you lazy person you •Rice cookers make great rice by pressing one button. Even the cheap ones will give you excellent results with zero effort or babysitting I'm in the latter camp.
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# ? Feb 15, 2019 18:46 |
The real good rice cookers advantage is keeping rice for days imho
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# ? Feb 15, 2019 18:58 |
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In addition, you can just plug it in anywhere and have counter and especially stovetop space for other preps and cooking.
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# ? Feb 15, 2019 19:01 |
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Submarine Sandpaper posted:The real good rice cookers advantage is keeping rice for days imho I have a Zojirushi. I have for a decade. Not top of the line, but one of the good ones. I know they keep rice warm, but I have never made it try to do that for more than an evening. Can we discuss what/how they keep rice for days? Do they just keep them warm? Can we discuss why/how this is safe? Are the temps high enough? I'm not doubting. Just want to know more.
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# ? Feb 15, 2019 19:15 |
Feenix posted:I have a Zojirushi. I have for a decade. Not top of the line, but one of the good ones. I know they keep rice warm, but I have never made it try to do that for more than an evening. Warm, probably not the safest like the old soup pots of old.
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# ? Feb 15, 2019 19:24 |
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Feenix posted:I have a Zojirushi. I have for a decade. Not top of the line, but one of the good ones. I know they keep rice warm, but I have never made it try to do that for more than an evening. My Panasonic keeps the rice well above 140f on keep warm for as long as I'll keep it on. I feel weird about longer than 48 hours though.
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# ? Feb 16, 2019 04:20 |
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I have a (large number) dollar rice cooker that I bought like 10 years ago that I still use because it is so forgiving to the point of being silly. It makes the same quality rice no matter how much water I put into it or how long I leave it for (I've used extended warm for almost a week at sometimes with no ill effects). The IP is much more finicky, and I'm sure it would make perfect rice if you took the time to do it, but naaahhhhh.
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# ? Feb 16, 2019 23:51 |
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How does extended warm work without drying the gently caress out of your rice?
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# ? Feb 17, 2019 00:03 |
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It's a good seal?
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# ? Feb 17, 2019 03:07 |
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Blown away yet again tonight with simple chicken breasts that were seasoned, vacuumed, frozen, left for months, dropped in a puddle for 2 hours then seared. It is giving me flashbacks of how our chicken breasts used to come out. Only downside of all of this SV we’ve been doing is cleaning up the splatter from the crispening. Splatter screen doesnt do the job well enough, even on a deep pot. I need a salamander oven... Hasselblad fucked around with this message at 06:07 on Feb 17, 2019 |
# ? Feb 17, 2019 06:02 |
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Hasselblad posted:Blown away yet again tonight with simple chicken breasts that were seasoned, vacuumed, frozen, left for months, dropped in a puddle for 2 hours then seared. It is giving me flashbacks of how our chicken breasts used to come out. Have you tried a Searzall? I love mine.
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# ? Feb 17, 2019 11:01 |
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poeticoddity posted:Have you tried a Searzall? I love mine. Not compatible with drinking while cooking. Come summer maybe I will break out the propane tank weed-burner.
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# ? Feb 17, 2019 17:40 |
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Has anyone dabbled with jaccard when it comes to sous vide steaks? I am not convinced it actually works. I watched a sous vide everything video where they said it made it SLIGHTLY more tender but it seemed mostly selection bias. But some people here and there swear by jaccarding their steaks...
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# ? Feb 18, 2019 02:50 |
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poeticoddity posted:Have you tried a Searzall? I love mine. How do you keep from blowing out your screens? I bought another new set but haven’t installed and seasoned them yet. Worried I’m just going to blow through them again....
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# ? Feb 18, 2019 03:43 |
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Ultimate Mango posted:How do you keep from blowing out your screens? I bought another new set but haven’t installed and seasoned them yet. Worried I’m just going to blow through them again.... I don't think I'm doing anything out of the ordinary. I very carefully followed the instructions that came with it and, while it warped slightly and discolored a bit, it still works great. I can't think of anything that'd do that unless you're using map gas or something.
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# ? Feb 18, 2019 03:51 |
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How long did the first set last you? I'm on my second set, but I've been using the mine for years now. The consumable cost doesn't really bother me.
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# ? Feb 18, 2019 06:26 |
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Zorak of Michigan posted:How long did the first set last you? I'm on my second set, but I've been using the mine for years now. The consumable cost doesn't really bother me. First set was years with rather infrequent use. Second set like three uses. Haven’t bothered to install the replacements.
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# ? Feb 18, 2019 06:32 |
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So I'm a bit of a weirdo, I like to make sous vide burger patties without searing them a lot of times because I have hosed up teeth and when I'm shoving protein rich foods down my maw, I prefer for them to not have surprise crunchy bits. The patties pretty much always look "weird" because of the cooking method and not searing them, in fact people at work are convinced I'm eating meat that hasn't been cooked sometimes, despite me trying to explain sous vide. Tonight I cooked some @ 142.5 f for a little over 2.5 hours. Some of the meat almost has a greenish looking hue, only where it was touching the plastic though. Parts where it wasn't came out a typical redish color, for instance that big chunk of red on the top one was from where it was touching the other patty(I usually do 2 patties per bag). So I'm assuming it's probably just some weird thing with the plastic? The meat wasn't expired, smelled/looked fine before and after. I dared eat a tiny little piece afterward and it tasted normal. That's about how it looks IRL, it was possibly a tad greener looking in the light of the kitchen. I just want to know if it's safe to eat, feel free to make fun of me for not searing it afterward though. edit: oh if it makes any difference they got thrown in the freezer for a couple of hours so when I made them into patties they were very very slightly frozen, not enough to not be able to easily shape them though. Also looking at google 142 might be a tad high for sous vide, it's pretty normal for the burgers to be darker where they touch the bags, it just seems a little greenish looking today for some reason and kind of freaked me out. Drunk Driver Dad fucked around with this message at 07:06 on Feb 18, 2019 |
# ? Feb 18, 2019 06:55 |
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That's just looks like oxidation. What are you bagging the patties with?
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# ? Feb 18, 2019 09:35 |
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# ? Apr 28, 2024 04:08 |
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Just ziploc bags. And since I crammed 2 patties per bag, I wasn't able to do a great job of getting the air out. I'm sure if the meat were spoiled, the insides would look off as well, rather than just a really thin outer layer. The greenish part was probably just my imagination/the lighting in the kitchen. e: Now that I'm cooking more regularly and since the patties are a good protein source for me that's easy to cook up and eat whenever, I guess I should look into a vacuum sealer. Also it's apparently fine to sous vide ground beef around 132-135? May try a little lower temp next time to see how it turns out. Drunk Driver Dad fucked around with this message at 12:01 on Feb 18, 2019 |
# ? Feb 18, 2019 11:57 |