|
If you're deep into modding, epoxy or attach a strip of magnetic stainless to the sides and then use a small magnet to hold the bag at the desired height.
|
#
?
Dec 29, 2019 02:00
|
|
|
|
| # ? Apr 18, 2024 04:09 |
|
|
Zarin posted:
Couldn't you just seal the rocks or whatever in a small bag and just throw them in with the food? No clipping required.
|
|
#
?
Dec 29, 2019 04:53
|
|
|
What’s the problem with a steel spring in your clip? I binder-clip forks and spoons to sink bags all the time.
|
|
#
?
Dec 29, 2019 05:29
|
|
|
toplitzin posted:If you're deep into modding, epoxy or attach a strip of magnetic stainless to the sides and then use a small magnet to hold the bag at the desired height. I think over time, even stainless will rust, especially if it is submerged for most of its life. It'd be up against the wall too then, hmm. Carillon posted:Couldn't you just seal the rocks or whatever in a small bag and just throw them in with the food? No clipping required. Hmm, I hadn't considered this one. But yeah, it probably wouldn't be real hard to create a small pouch of rocks. I'd have to wash it, but it's an idea! I hadn't considered putting a weight in WITH the food; I'd always been thinking of it as a separate add-on. Interesting . . . eddiewalker posted:What’s the problem with a steel spring in your clip? I binder-clip forks and spoons to sink bags all the time. What kind of binder clip?
|
|
#
?
Dec 29, 2019 05:36
|
|
|
https://anovaculinary.com/anova-hacks-floating-bags/ anything weighty should work(anova suggests pie weights amongst others) but should be sealed into a bag by themselves
|
|
#
?
Dec 29, 2019 07:38
|
|
|
I like putting a decently strong magnet in a ziplock back sealed in with whatever I'm cooking, then another magnet underneath the vessel. Probably wouldn't work with a cooler rig but does great with my cambro.
|
|
#
?
Dec 29, 2019 09:45
|
|
|
Elizabethan Error posted:https://anovaculinary.com/anova-hacks-floating-bags/ Thanks, I'll give this a read! Inspector 34 posted:I like putting a decently strong magnet in a ziplock back sealed in with whatever I'm cooking, then another magnet underneath the vessel. Probably wouldn't work with a cooler rig but does great with my cambro. I like this idea; when I figure out what kind of rack I want at the bottom of the cooler, I could just glue a magnet or I guess vacuum-seal some iron/steel/stainless and glue/permanently affix that to the rack to keep it down. Thanks everyone!
|
|
#
?
Dec 29, 2019 10:24
|
|
|
Elizabethan Error posted:https://anovaculinary.com/anova-hacks-floating-bags/ this works fine, but will cause indentations in the food depending on how it’s placed inside the outer bag
|
|
#
?
Dec 29, 2019 15:18
|
|
|
for now i just throw a plate on top of the bag(s). i'm working on a graphene metamaterial spray-coating for the bags, though. i think this should allow me to use a wave generator and a few special-ordered fractal antennas to keep the bag centered between two swept-laser planes (horizontal, more or less). refraction has been a problem, though. I didn't expect polycarbonate to have a higher index than water, so i'm working with UV lasers now but there's still some jank in figuring out the geometry for the receive side.
|
|
#
?
Dec 29, 2019 19:49
|
|
|
Cool
|
|
#
?
Dec 29, 2019 22:38
|
|
|
Why not just use some sort of cookie cooling rack inside your container to keep things from the bottom? Those don't rust as long as they are fully underwater, and you can just pat them dry or blow them dry with a hair dryer afterwards.
|
|
#
?
Jan 1, 2020 21:25
|
|
|
Hopper posted:Why not just use some sort of cookie cooling rack inside your container to keep things from the bottom? Those don't rust as long as they are fully underwater, and you can just pat them dry or blow them dry with a hair dryer afterwards. I want to say that's where I started, but they did end up rusting after awhile. That's when I came to realize that the stainless plating on most items isn't 100% perfect. I mean, I never took them out of the water either because I just wanted to leave it in there forever, which may have been part of the problem I suppose. Edit: Maybe it didn't rust as badly as I recall; I'll have to consider giving it another try, perhaps.
|
|
#
?
Jan 1, 2020 23:28
|
|
|
I see. Well, maybe if you want something that can be underwater for a longtime you should look at pool drain grids or something similar.
|
|
#
?
Jan 2, 2020 19:57
|
|
|
Pretty sure they also make food grade silicon kits so you can just coat your intended weight in it and go from there.
|
|
#
?
Jan 2, 2020 21:09
|
|
|
I just use a stainless steel rack or a plate. But if you're really stressing out about it you know there are things that are literally designed specifically as s-v bag weights, right? Silicone-covered stainless, most of them. Edit: some random product photos scraped from the first page of results from amazon. They all seem to run somewhere between US$10 and US$20 for a set of them:   
SubG fucked around with this message at 21:22 on Jan 2, 2020 |
|
#
?
Jan 2, 2020 21:17
|
|
|
Lol if you don’t have your manservant Enrique climb K2 to carve your stone sv weights directly out of a Himalayan mountain.
|
|
#
?
Jan 3, 2020 00:54
|
|
|
SubG posted:I just use a stainless steel rack or a plate. But if you're really stressing out about it you know there are things that are literally designed specifically as s-v bag weights, right? Silicone-covered stainless, most of them. Oh, hey, thanks! This is sort of what I started out thinking about looking for, so that helps! I guess I just didn't realize such a thing was being mass-marketed yet. Phanatic posted:Lol if you don’t have your manservant Enrique climb K2 to carve your stone sv weights directly out of a Himalayan mountain. Enrique knows all about "variety of mineral element", bless him
|
|
#
?
Jan 3, 2020 01:14
|
|
|
I have enameled cast iron trivets in a lattice pattern that make excellent weights.
|
|
#
?
Jan 7, 2020 16:10
|
|
|
I use small plates. They sink, are water proof and, hold temp. And I had them in my kitchen already.
|
|
#
?
Jan 7, 2020 20:19
|
|
|
I'm cooking for a group of like 15-20 people this weekend, and I'm going to do some steaks (tri-tip or bavette) and chimichurri. I'll sous vide all of the steaks, probably 3-4 of them, for a few hours and then I'll need to finish them closer to the party. If I'm doing only one steak, I will always use a cast iron or stainless steel pan to finish so I can baste with butter, garlic and herbs. For this amount of steak, I'm not too sure... I can either use a grill and forget the basting or replace it with some compound butter, or I can use a cast iron and do them one at a time. If I use a cast iron, I'm guessing I'll need to throw in new butter, garlic and herbs for each one. What do you guys think?
|
|
#
?
Jan 9, 2020 19:14
|
|
|
Random Hero posted:I'm cooking for a group of like 15-20 people this weekend, and I'm going to do some steaks (tri-tip or bavette) and chimichurri. I'll sous vide all of the steaks, probably 3-4 of them, for a few hours and then I'll need to finish them closer to the party. If I'm doing only one steak, I will always use a cast iron or stainless steel pan to finish so I can baste with butter, garlic and herbs. Last time I did something like this I did it in cast iron with fresh herbs/butter in each round. Had a nice system going of opening the next bag, moving from the cast iron to the resting board, resting board to cutting board, and cleaning up the bags/sink/sous vide in kind of a one man assembly line. The first one had been sitting for all of 8 minutes by the time I was done. Having said that, if you absolutely want everything done at the same exact time and hitting the table hot, then just use the grill and throw on the compound butter.
|
|
#
?
Jan 9, 2020 19:37
|
|
|
ColHannibal posted:I use small plates. I've been known to just grab a handful of steel spoons from my utensil drawer and throw them on top of whatever You could probably also put them in the bag, they're stainless so whatever
|
|
#
?
Jan 9, 2020 22:21
|
|
|
I just picked up an Iwatani butane torch for searing but then discovered I can't have the fuel canisters shipped to me due to yet another bullshit California law that I can't keep up with. Anyone know where to source them? Japanese grocery stores perhaps?
|
|
#
?
Jan 14, 2020 22:42
|
|
|
kynikos posted:I just picked up an Iwatani butane torch for searing but then discovered I can't have the fuel canisters shipped to me due to yet another bullshit California law that I can't keep up with. Anyone know where to source them? Japanese grocery stores perhaps? If you have a Mitsuwa nearby they should have them, also [Super] H Mart. You can also likely find them at WalMart (probably in the camping section) and other outdoor/sporting goods stores. They're used for lots of camp stoves and single burner stoves so they are pretty prevalent
|
|
#
?
Jan 14, 2020 22:48
|
|
|
kynikos posted:I just picked up an Iwatani butane torch for searing but then discovered I can't have the fuel canisters shipped to me due to yet another bullshit California law that I can't keep up with. Anyone know where to source them? Japanese grocery stores perhaps? Cursory Google search says Wal-Mart and Williams Sonoma have them, and Asian groceries are also a good bet. Sorry for the Reddit, but there's photos of different canister interfaces that might be helpful. https://www.reddit.com/r/AskCulinary/comments/aatqhc/butane_for_an_iwatani_torch/
|
|
#
?
Jan 14, 2020 22:50
|
|
|
kynikos posted:I just picked up an Iwatani butane torch for searing but then discovered I can't have the fuel canisters shipped to me due to yet another bullshit California law that I can't keep up with. Anyone know where to source them? Japanese grocery stores perhaps? I don't know that particular torch but the cans are prevalent, they look like a regular aerosol can but have a bayonet type fitting
|
|
#
?
Jan 14, 2020 22:56
|
|
|
Thanks all! I have a Mitsuwa and H Mart near eachother so I'll check them out. Anyone have butane searing tips?
|
|
#
?
Jan 14, 2020 23:20
|
|
|
kynikos posted:Thanks all! I have a Mitsuwa and H Mart near eachother so I'll check them out. Anyone have butane searing tips? Test it on your finger first to make sure its hot enough to sear your steak. 
|
|
#
?
Jan 15, 2020 15:17
|
|
|
kynikos posted:Thanks all! I have a Mitsuwa and H Mart near eachother so I'll check them out. Anyone have butane searing tips? Get right up in that meat's face - you want the torch to be sudden and intense heat, not an inefficient oven. If you're using a searzall, you should have the torch head literally less than an inch away if possible. You'll get a feel for how the meat looks when it dries/browns/etc
|
|
#
?
Jan 15, 2020 15:52
|
|
|
kynikos posted:Thanks all! I have a Mitsuwa and H Mart near eachother so I'll check them out. Anyone have butane searing tips? I don't know much about shopping in California or what mitsuwa or H Mart are, but I have an iwatani torch and buy a six-pack of butane cans every ten years or whatever from my local garbage-tier restaurant supply store. They're real cheap. I will also tell you that after experimenting with the torch, I now use it almost exclusively for lighting candles and my searing is done almost exclusively in a stupid hot cast iron pan.
|
|
#
?
Jan 26, 2020 05:56
|
|
|
For weight I use a few feet of chain I got at the hardware store and put it in an X pattern over my bags. I can also separate bags by weaving it in between to keep the water in between. Has worked for me for years.
|
|
#
?
Feb 4, 2020 20:33
|
|
|
I have a "beer can" chicken stand that I use as both a weight when needed, as well as a rack on the bottom of the pot to aid in circulation around the package. Really fits the pot well, as if made for this purpose.
|
|
#
?
Feb 6, 2020 17:24
|
|
|
i made the porchetta, it's in the bag in my fridge and ready to eat tonight...worth it to make gravy from the bag juices (looks disgusting) or just make from scratch?
|
|
#
?
Feb 10, 2020 20:22
|
|
|
Fine-strain the juices at least, optionally use a fat separator.
|
|
#
?
Feb 10, 2020 21:00
|
|
|
Subjunctive posted:use a fat separator. Save the fat and make your roux with it, substituting 1:1 for butter.
|
|
#
?
Feb 11, 2020 06:48
|
|
|
kynikos posted:Thanks all! I have a Mitsuwa and H Mart near eachother so I'll check them out. Anyone have butane searing tips? Butane canister alternative model #: COLEMAN CO-FUEL 9701-700 Butane Canister, 8.8 oz Sterno Products 50162 CPC 8 oz Butane Fuel Cartridges GASONE CANISTERS FOR PORTABLE CAMPING STOVES Pretty much searching for "butane canister" will pop up nearby results for compatible options. They're super common for use on tabletop butane stoves, so chinese/asian grocery stores will have them for hot-pot etc.
|
|
#
?
Feb 11, 2020 06:55
|
|
|
CrazyLittle posted:Save the fat and make your roux with it, substituting 1:1 for butter. I love this advice.
|
|
#
?
Feb 11, 2020 07:03
|
|
|
Bag juices tend to have a bunch of albumin and gunk that gives a weird flavor. Bring it up to a boil for 5-6 minutes and then strain out the solids with a coffee filter. Then both the lipid and polar phase will be tastier and cleaner when you separate them out.
|
|
#
?
Feb 11, 2020 15:10
|
|
|
CrazyLittle posted:Save the fat and make your roux with it, substituting 1:1 for butter. Well sure you don’t just throw out fat!
|
|
#
?
Feb 11, 2020 15:27
|
|
|
|
| # ? Apr 18, 2024 04:09 |
|
|
CrazyLittle posted:Butane canister alternative model #: Thanks, I ended up finding a four pack of the Iwatani canisters for like $6 at Mitsuwa. So far they work great!
|
|
#
?
Feb 11, 2020 18:07
|
|