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I don't know why I assumed it was sucking the water up in the tubes. I knew it had an impeller so...I'm just dumb. Thanks!
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Sep 26, 2019 22:01
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Phanatic posted:I was doing a monster batch of egg bites for an event, using 288 eggs, and all my jars broke. That was too gross. Is no one going to acknowledge this pun? Guess I will. 
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Sep 26, 2019 22:36
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Dirt Road Junglist posted:Is no one going to acknowledge this pun? I didn't even notice. Well done.
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Sep 26, 2019 22:40
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Oh god dammit
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Sep 27, 2019 16:34
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I still don't get it. Wooosh I guess.
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Sep 27, 2019 17:53
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sterster posted:I still don't get it. Wooosh I guess. Too gross is yo mama    
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Sep 27, 2019 17:55
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sterster posted:I still don't get it. Wooosh I guess. A dozen dozen is a gross. 288 is too gross to explain.
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Sep 27, 2019 17:56
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sterster posted:I still don't get it. Wooosh I guess. A dozen dozens is 144, which is a gross. 288 eggs is two gross.
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Sep 27, 2019 17:56
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Today I learned that gross has another meaning. Thanks for making me smarter.
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Sep 27, 2019 18:48
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Honestly, I thought this was a smashmouth reference. Now I feel like an idiot.
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Sep 27, 2019 21:27
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couldcareless posted:Honestly, I thought this was a smashmouth reference. Now I feel like an idiot. i guess you're not the sharpest tool in the shed
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Sep 27, 2019 21:34
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Eat the eggs Smash Mouth! Anyone remember that?
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Sep 27, 2019 22:46
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sterster posted:Eat the eggs Smash Mouth! I was staring at my phone the whole time.
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Sep 28, 2019 03:27
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I made my egg bites but I didn't have really small jars. I just had "jelly jar" size ones so I made BIG egg bites. Think I will find some smaller jars before I do them again as all the bacon and chives and stuff fell to the bottom of the jars during the cook. Though I did blend the eggs, cheese and salt in the food processor which seemed to make them more airy and light. I will use the actual blender next time though because it has a pour spout and the food pro doesn't.
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Sep 30, 2019 21:07
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Haha. I made them in half-pint jars last weekend too. I had to put something on top to keep them submerged. I just used a stick blender and it worked really well. Smooth, airy, and custardy. I used eggs, cottage cheese, and some El Salvadoran crema. Really tasty, will repeat with 4oz jars. I guess I know what all the hype is about. I just popped them in the fridge overnight, then put them in the cool water bath and then turned the IC on to cook. That way there's no thermal shock issues because it's all heating up together and it only takes 10 minutes to heat up so no issues there. I suppose you could make them right then too, but then there's dishes right away in the morning and I was being lazy. Going to do crème brûlée this week now, because that must be really easy to do and who doesn't love it?
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Sep 30, 2019 22:47
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Jhet posted:Haha. I made them in half-pint jars last weekend too. I had to put something on top to keep them submerged. I don't understand why you can't put the jars in the bath once you've poured your mixture in. The temp you are cooking the eggs is unlikely i'd think to cause a thermal shock. AND if you are really worried you could temper them with hot/boiling water like you do with canning. Creme brulee - Sooo easy with a circulator. I've tried making it in water baths in the over and it just never seems to come out right. Also, I'd be curious what recipe you are using. The one that I used always seems to be a little more on the custard/runny side and I'd prefer a more set creme instead. If anyone has suggestions on recipes where I can cut it with a spoon and have it hold it's shape better I'd appreciate.
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Sep 30, 2019 23:24
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You could pour it in after prepping it and pop it into the water bath. Room temp to 170 won’t really cause an issue. I went straight from fridge with the glass which could have caused an issue. It’s just the limitations of glass itself. If it’s not tempered or has a chip or something the glass will react inconsistently and as expansion occurs and can shatter. It would be worse if it was frozen. Also, I was being lazy and only wanted to mess with it twice. Once at the beginning and once at the end when I pulled them out.
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Oct 1, 2019 01:22
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Just do it in a plastic bag and then when it’s done cut a corner off and pastry-bag it into your maw like a goddamn animal.
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Oct 1, 2019 02:13
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sterster posted:Creme brulee - Sooo easy with a circulator. I've tried making it in water baths in the over and it just never seems to come out right. Also, I'd be curious what recipe you are using. The one that I used always seems to be a little more on the custard/runny side and I'd prefer a more set creme instead. If anyone has suggestions on recipes where I can cut it with a spoon and have it hold it's shape better I'd appreciate.
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Oct 1, 2019 02:55
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Infinite Karma posted:What temperature do you do them at? I upped my sous vide creme brulee recipe to 176F and they come out firm and delicious every time. Otherwise just add some more egg yolks and they'll end up firmer. This is the recipe. 6 yolks 1/2 cup granulated sugar 1 1/2 cup heavy cream vanilla( it says use vanilla pod but I'm not rich so I've been using like 1tbls of extract.) pinch of salt Set bath 181.5f, whisk egg, sugar, vanilla salt untill smooth. Then whisk in cream. Pour mix into quart bag seal . Add bag to water & cook for 1hr. remove bag & shake/mix. Cut corner and fill 4, 4oz jars. Chill for min 3hrs... sugar...blow torch... eat.
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Oct 1, 2019 04:18
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sterster posted:...181.5f...
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Oct 1, 2019 04:24
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sterster posted:This is the recipe. try the chef steps recipe, ive done this twice and it was great https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee as someone pointed out, should be 175/176ish
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Oct 1, 2019 17:23
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BraveUlysses posted:try the chef steps recipe, ive done this twice and it was great
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Oct 1, 2019 18:16
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Anyone done SV Beef Heart yet? There's some wild variation in internet recipes so far: 18 hours at 185 ºF/85 ºC - A Blog on the Internet 24 hours at 174.2 ºF/79 ºC - Nomiku 24 hours at 158 ºF/70 ºC - Anova Both 8 hrs 131f/55c and 140 ºF / 60 ºC for 32 hours Chefsteps Comment section
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Oct 1, 2019 19:29
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Hello friends, I'm thinking about getting into sous vide cooking. Are the immersion circulator recommendations in the first post up to date? I'm looking for something that does not require a cell phone to use and from reading a recent post, something that doesn't intake water because I have well water and so much calcium in it that it does not play nicely with filters. Would like to keep it $200 or under.
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Oct 2, 2019 22:56
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katkillad2 posted:Hello friends, I'm thinking about getting into sous vide cooking. Are the immersion circulator recommendations in the first post up to date? I'm looking for something that does not require a cell phone to use and from reading a recent post, something that doesn't intake water because I have well water and so much calcium in it that it does not play nicely with filters. Would like to keep it $200 or under. Uh, intaking water then expelling it heated is kind of their bag.
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Oct 2, 2019 23:45
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Here's what you need to know about hard water and immersion cookers.Infinite Karma posted:If it makes you feel better, ICs don't really have innards to get things sucked into. Dewgy posted:My water sucks and I have to take mine apart to de-calcify it every once in a blue moon, but it just needs a little bit of a vinegar soak and it's shiny and perfect again. That's it. The pictured IC is an Anova. I have one and it's super easy to clean. Mine is a wifi/bluetooth model that I bought because it was higher wattage, and I've never used the wifi/bluetooth functionality past the first day. This isn't like smoking a brisket where you'll want to adjust temps at different times during long cooks. You kinda just set temp once and let it run for almost all recipes.
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Oct 2, 2019 23:56
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Whenever I need to descale my anova i just put it in some water with vinegar in a 50/50 mix (as per anova's recommendation) and it works
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Oct 3, 2019 00:03
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Yeah descaling an Anova is super simple
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Oct 3, 2019 00:24
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My nomiku is all scaled up and works fine. 
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Oct 3, 2019 00:48
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Errant Gin Monks posted:Yeah descaling an Anova is super simple There are Anova models that don't come apart like that. The Nano can't be disassembled at all. But you could just run some vinegar/water through it.
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Oct 3, 2019 01:28
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I just came home from a wedding and among other things they had US Roast Beef sous vide on the menu. The texture was nice but other than that it was very bland. They also didn't sear it at all. It was pretty disappoiting that I can make better food at home...
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Oct 3, 2019 01:55
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Hopper posted:I just came home from a wedding and among other things they had US Roast Beef sous vide on the menu. The texture was nice but other than that it was very bland. They also didn't sear it at all. It was pretty disappoiting that I can make better food at home... Welcome to wedding catering.
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Oct 3, 2019 02:12
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katkillad2 posted:Hello friends, I'm thinking about getting into sous vide cooking. Are the immersion circulator recommendations in the first post up to date? At this point you should strongly consider an Instant Pot Max, which adds a sous vide feature to everything it could already do.
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Oct 3, 2019 03:07
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toplitzin posted:Welcome to wedding catering. The funny thing is they did everything else right, from roast pork to mango salad everything was fine. But the even more surprising part is a lot of people thought the beef tasted great. Only a few who had eaten sous vide before agreed with me. I am not a food snob, but the stuff was just lacking general taste, it didn't even taste of beef, it was cut way too thick for roast beef slices and lacking any kind of salt or spices. Even the colour wasn't the proper sous vide red... I don't know what they did but that wasn't how you treat good meat.
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Oct 3, 2019 08:24
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DangerZoneDelux posted:Definitely a longer. Central Texas is known for that cut but it does cook on the smoker for about 4 hours. I would aim for 10-12 hours and presear it. A simple salt and pepper rub would be your best bet Did this last weekend, in the original packaging. So no presear or seasoning. 138F for 11-ish hours. Nothing wrong with the tenderness, it was real nice, soft and juicy. But the taste was not good. Too beefy, a real gamey, iron-like taste. Perhaps it would have been better if it stewed in presear juices, but I don't think it would make a big difference. I'm sure it's great from a Texan smoker, but I'll give this one a pass the next time. It was from a farmer's market, local, grass, etc etc, so it want cheap either.
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Oct 3, 2019 09:36
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Sous vide deal, my local Ollie’s has Chefman circulators for twenty freakin bucks. Probably varies just due to how Ollie’s does things but that is a hell of a bargain. Picked up a spare to make veggies and one for my sister too.
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Oct 3, 2019 21:04
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spankmeister posted:Whenever I need to descale my anova i just put it in some water with vinegar in a 50/50 mix (as per anova's recommendation) and it works FYI, you can do like a 1:30 mix and it still works great. 50/50 is way more than is needed.
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Oct 6, 2019 22:38
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Does an Instant Pot do sous vide properly or does it suck at it? EDIT: Seems like what I'm asking about is pretty new? https://instantpot.com/portfolio-item/duo-sv-6-quart/ It's hard to find a lot of information about it. Guess I should wait. El Generico fucked around with this message at 19:40 on Oct 8, 2019 |
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Oct 8, 2019 19:19
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I've been at this for a couple years now, and have modified coolers for the task (one small one for day-to-day stuff, and a MASSIVE one for big cuts and/or entertaining). What I haven't figured out yet are: • Some sort of rack to hold the item just an inch or so above the bottom (so water can get underneath) • Some sort of weight I've tried several methods to hold the food off the bottom in the past, but it seems that anything made of metal has steel in it SOMEWHERE that will start rusting after a bit, getting all gnarly in the process. I haven't found anything made of plastic that seems to do what I want (yet). I've considered just cutting up a milk crate or something, but haven't pulled the trigger yet. For weight, I've pretty much decided that it wouldn't be too hard to just vacuum-seal some smooth river rocks or something, but I don't know how I would go about attempting to clip it to a food bag, then, since any clip I can think of has a steel spring in it somewhere. What have you guys used to solve these problems?
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Dec 29, 2019 00:52
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