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Argue posted:Looks pretty marbled. It's begging for a smoker, but I would pressure cook or roast that before considering SV.
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# ? Mar 15, 2019 18:56 |
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# ? Apr 26, 2024 04:29 |
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baquerd posted:It's begging for a smoker drat yeah.
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# ? Mar 15, 2019 23:02 |
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Okay, so following up on my question, I learned something about chuck this weekend: maybe this is well known to people who do steaks all the time but I only found this out now; if it says "chuck eye roll", that doesn't actually give enough information; you need to clarify which end of the chuck it is, because if it's from the end near the ribeye, then it is practically a ribeye and should be cooked as one. Which we did. About 3.5 hours and a sear later, we had a pretty great steak. No need for 48h or even 24. Of the 4kg of meat, we did half of it as steaks in the SV, and the other half as cubes in the pan. All were great and I also learned that 4kg of steak is too much even for 10 people.
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# ? Mar 17, 2019 15:51 |
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Argue posted:I've never tried to sous vide something this big before; it's 4kg. How should this one go? The butcher said that it wouldn't need to be sous vided because it's wagyu, but that claim is suspect to me because it's still chuck, even if it's wagyu. I was thinking 24h at 134 F? Should I go with a different time/temp? The guests will be here in less than 48 hours so I can't do a 48 hour cook, although right now there's time to get close to that number. Am I a crazy person or does this say 7000 dollars?
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# ? Mar 18, 2019 03:13 |
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Philippine Pesos. Roughly 135 USD.
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# ? Mar 18, 2019 03:15 |
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Hollismason posted:Am I a crazy person or does this say 7000 dollars? it's good meat, hollismason
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# ? Mar 18, 2019 03:26 |
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Argue posted:Okay, so following up on my question, I learned something about chuck this weekend: maybe this is well known to people who do steaks all the time but I only found this out now; if it says "chuck eye roll", that doesn't actually give enough information; you need to clarify which end of the chuck it is, because if it's from the end near the ribeye, then it is practically a ribeye and should be cooked as one. Which we did. About 3.5 hours and a sear later, we had a pretty great steak. No need for 48h or even 24. Of the 4kg of meat, we did half of it as steaks in the SV, and the other half as cubes in the pan. All were great and I also learned that 4kg of steak is too much even for 10 people. That's a nice looking steak.
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# ? Mar 19, 2019 02:56 |
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Pork and beef in the sous-vide. Does adding alcohol help break down the meat like it does in a slow cooker?
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# ? Mar 19, 2019 23:40 |
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Big Dick Cheney posted:Pork and beef in the sous-vide. Does adding alcohol help break down the meat like it does in a slow cooker? I don't know about in the bag, but it certainly helps kill the waiting time!
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# ? Mar 20, 2019 08:29 |
Big Dick Cheney posted:Pork and beef in the sous-vide. Does adding alcohol help break down the meat like it does in a slow cooker? Does alcohol do anything (other than add beer/wine/whisky flavors) in a slow cooker? I'd figure you'd just get a cloud of alcohol vapor in the air in the cooker after an hour or so at slow cooker temps, which would evaporate when you take the lid off.
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# ? Mar 20, 2019 13:07 |
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a foolish pianist posted:Does alcohol do anything (other than add beer/wine/whisky flavors) in a slow cooker? I'd figure you'd just get a cloud of alcohol vapor in the air in the cooker after an hour or so at slow cooker temps, which would evaporate when you take the lid off. Surprisingly little alcohol "cooks out" with most cooking methods. Other than adding specific flavors, the biggest reason to add alcohol to meat is to get normally low-solubility flavor/aroma compounds into solution without dealing with the separation issues you'd have with oil.
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# ? Mar 20, 2019 15:07 |
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poeticoddity posted:Surprisingly little alcohol "cooks out" with most cooking methods. Other than adding specific flavors, the biggest reason to add alcohol to meat is to get normally low-solubility flavor/aroma compounds into solution without dealing with the separation issues you'd have with oil. Speaking of which, I've noticed that a lot of fat soluble compounds are also alcohol soluble. What's the science behind that?
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# ? Mar 20, 2019 15:36 |
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Flash Gordon Ramsay posted:Speaking of which, I've noticed that a lot of fat soluble compounds are also alcohol soluble. What's the science behind that? Water is polar. Ethanol and lipids are non-polar. Polar solvents dissolve polar substances and non-polar solvents dissolve non-polar substances. Ethanol, while being non-polar, is miscible with water, so it doesn't have to become an emulsion to stay mixed. Fun fact: Above about 96% strength ethanol is hygroscopic and will actually self-dilute from ambient humidity if not kept sealed, hence the 190 proof (95%) max you see on distilled spirits.
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# ? Mar 20, 2019 18:27 |
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poeticoddity posted:Fun fact: Above about 96% strength ethanol is hygroscopic and will actually self-dilute from ambient humidity if not kept sealed, hence the 190 proof (95%) max you see on distilled spirits. How would you even ethanol above 96% considering it's azeotropic?
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# ? Mar 20, 2019 18:48 |
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Jan posted:How would you even ethanol above 96% considering it's azeotropic? Specialized filter, or you can add a third component (benzene) to allow other distillation.
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# ? Mar 20, 2019 19:37 |
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poeticoddity posted:Water is polar. Ethanol and lipids are non-polar. Awesome, thanks.
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# ? Mar 20, 2019 20:03 |
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ulmont posted:Specialized filter, or you can add a third component (benzene) to allow other distillation. An additional option is to add a non-soluble material that's hygroscopic enough to pull the water out of the azeotrope.
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# ? Mar 20, 2019 20:15 |
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ulmont posted:Specialized filter, or you can add a third component (benzene) to allow other distillation. poeticoddity posted:An additional option is to add a non-soluble material that's hygroscopic enough to pull the water out of the azeotrope.
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# ? Mar 20, 2019 20:39 |
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SubG posted:Theoretically correct, although this isn't how ethanol for consumption is distilled. Everclear is 95% ethanol because that's as high as you can get via fractional distillation, not because it was once 100% ethanol and got diluted down to 95%. Yeah, we're well off the rails for a food thread, but any method of making ethanol over the 95% max you see for human consumption is intended to make specifically anhydrous alcohol for scientific, industrial, fuel, or other purposes. If, however, you took anhydrous ethanol and exposed it to the atmosphere, it would self dilute, so you don't even see 96+% stuff as a marketing gimmick. ... though if the water absorption rate exceeded the evaporation rate, in theory, you could pour a level shot which would eventually spill itself, which is pretty neat. Back on topic, anyone got suggestions for vegetables other than corn, potatoes, sweet potatoes, and carrots that handle freezer-to-sous vide well?
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# ? Mar 20, 2019 20:47 |
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Has anyone here attempted the mayo sear? I have been trying to perfect my sear game. I found the blow torch lack luster and didn't give me the sear I wanted. Lately I have been using rice bran oil and a ripping hot cast iron. I drop a dallop of butter in the pan then drop the steak right on top and sear for a brief period of time. This definitely works, and my steaks have been great but the may sear has me curious.
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# ? Mar 22, 2019 01:52 |
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I've never really dug the mayo sear tbh. I don't like it on grilled cheese either.
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# ? Mar 22, 2019 11:11 |
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a foolish pianist posted:Does alcohol do anything (other than add beer/wine/whisky flavors) in a slow cooker? I'd figure you'd just get a cloud of alcohol vapor in the air in the cooker after an hour or so at slow cooker temps, which would evaporate when you take the lid off. https://sousvidereviews.com/2017/02/13/using-sous-vide-to-make-yummy-vodka-infusions/
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# ? Mar 26, 2019 15:31 |
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Hasselblad posted:https://sousvidereviews.com/2017/02/13/using-sous-vide-to-make-yummy-vodka-infusions/ Once I get my circulator unpacked after the move I am going to use this to try pickle vodka. Perhaps also a pickle and horseradish vodka. Pray for me.
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# ? Mar 26, 2019 15:36 |
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Hasselblad posted:https://sousvidereviews.com/2017/02/13/using-sous-vide-to-make-yummy-vodka-infusions/
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# ? Mar 26, 2019 15:45 |
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Whalley posted:Whoa, I never considered using heat to do fast infusions like this. I don't really see what using SV would add instead of just, y'know, simmering, but gently caress it, the circulator's easy to set up. I might have to try this. Much less likely to burn stuff that settles on the bottom, I’d think, and less likely to get it too hot generally.
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# ? Mar 27, 2019 09:28 |
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Subjunctive posted:Much less likely to burn stuff that settles on the bottom, I’d think, and less likely to get it too hot generally. If you are doing booze you need to be careful in heating it up as it has a lower boiling point than water alcohol at 173.1 F water 212F. So it's a bit safer in retaining abv.
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# ? Mar 27, 2019 23:00 |
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If you want to infuse alcohol you’re better off just using Everclear and not worrying about heating it. You get more extraction when the solvent concentration is higher, and you can just dilute it down to 80 proof when you’re done.
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# ? Mar 28, 2019 18:38 |
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ada shatan posted:Once I get my circulator unpacked after the move I am going to use this to try pickle vodka. Perhaps also a pickle and horseradish vodka. Pray for me. Sounds like a good flu remedy. Pickle as in adding dill, or adding vinegar?
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# ? Mar 29, 2019 17:18 |
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Hasselblad posted:Sounds like a good flu remedy. Pickle as in adding dill, or adding vinegar? As in adding pickle brine.
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# ? Mar 29, 2019 18:50 |
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ada shatan posted:As in adding pickle brine. Straight horseradish may be an interesting infusion, but pickle brine vodka makes more sense as a shot. In terms of chemistry, I mean. The actual drink makes no drat sense at all.
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# ? Mar 29, 2019 23:47 |
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Totally Reasonable posted:Straight horseradish may be an interesting infusion, but pickle brine vodka makes more sense as a shot. In terms of chemistry, I mean. The actual drink makes no drat sense at all. We're not here to make sense, dammit, we're here to make things try and taste like pickles.
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# ? Mar 30, 2019 12:15 |
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Is it possible to break up a long sous vide cook time, for instance two 12 hour cooks instead of one 24?
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# ? Apr 5, 2019 12:14 |
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lifts cats over head posted:Is it possible to break up a long sous vide cook time, for instance two 12 hour cooks instead of one 24? If you chill it properly in between, and account for the extra time of getting back up to temp. Food safety wise you want to minimize the time the food spends in the "danger zone" for bacterial growth so an ice bath to cool down is recommended.
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# ? Apr 5, 2019 12:33 |
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what circumstance would that be something that you would want to do?
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# ? Apr 5, 2019 15:32 |
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lifts cats over head posted:Is it possible to break up a long sous vide cook time, for instance two 12 hour cooks instead of one 24? Seems like a bad idea. Why do this?
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# ? Apr 7, 2019 14:47 |
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Seven Hundred Bee posted:what circumstance would that be something that you would want to do? Despite plenty of evidence to the contrary my wife is not ok with it being on while we're not home due to a concern something could go wrong.
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# ? Apr 8, 2019 16:04 |
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lifts cats over head posted:Despite plenty of evidence to the contrary my wife is not ok with it being on while we're not home due to a concern something could go wrong.
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# ? Apr 8, 2019 18:23 |
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I dunno, I don't like having stuff run when I am not home either. The risk is minimal but still. That's why I do long cooks on weekends I am home only.
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# ? Apr 8, 2019 19:22 |
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Hopper posted:I dunno, I don't like having stuff run when I am not home either. The risk is minimal but still. That's why I do long cooks on weekends I am home only. Are you also afraid to leave fans on while you sleep?
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# ? Apr 8, 2019 19:38 |
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# ? Apr 26, 2024 04:29 |
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Off to work. Wait, forgot to disconnect the fridge.
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# ? Apr 8, 2019 20:51 |