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TheQuietWilds posted: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. ughhh i think i'll just skim some of the fat for roux, dump the joose and use some pork stock from the freezer for the gravy
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Feb 11, 2020 18:15
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TheQuietWilds posted: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. Yeah, this is true. Bringing the juices to a boil tends to precipitate this weird protein gunk and the resulting strained fluid is a lot clearer than it originally looks. BraveUlysses posted:ughhh i think i'll just skim some of the fat for roux, dump the joose and use some pork stock from the freezer for the gravy I don't know about full on gravy, but I've made some amazing "jus" using 48 hour short rib bag juice by separating it as described above, then reducing it down to ~30% volume. There is some concentrated meat flavour to be had in there. Sometimes if I feel lazy I don't even separate it and just mix in a bit of dijon to emulsify the precipitate.
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Feb 11, 2020 18:55
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Oh yeah, boiling is key, sorry for not mentioning that.
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Feb 11, 2020 23:23
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Just bought an instant pot SV and I have a food saver - what's a good fist thing to try sous vide?
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Feb 12, 2020 00:39
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The Slack Lagoon posted:Just bought an instant pot SV and I have a food saver - what's a good fist thing to try sous vide? Chicken Breast or a really thick Pork Chop or Steak. Basically something that you want to get the perfect doneness inside with a charred as gently caress exterior, with no risk of over or undercooking. Hasselblad fucked around with this message at 00:55 on Feb 12, 2020 |
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Feb 12, 2020 00:52
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The Slack Lagoon posted:Just bought an instant pot SV and I have a food saver - what's a good fist thing to try sous vide? A lean steak. It'll be fast to cook and will yield clear benefits over other methods. Don't put butter/oil in the bag.
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Feb 12, 2020 00:54
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fart store posted:A lean steak. It'll be fast to cook and will yield clear benefits over other methods. Don't put butter/oil in the bag. Agreed. Fatty steaks like ribeye are not all that great puddled. Really thick tenderloin though? Heaven. I was crushed when I found out that the standing pork rib roasts at my Costco were seasonal.  Had bought a couple this early winter and cut them into 2-rib-per-chop porkchops. They were AMAZING SV'd. Just had to be certain I didn't allow the bone to poke through the plastic.
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Feb 12, 2020 00:58
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The Slack Lagoon posted:Just bought an instant pot SV and I have a food saver - what's a good fist thing to try sous vide? Assuming you don't have any hesitance, whatever you'd like to eat that's not an overly complicated meat to prepare. I've always recommended to people who were trying sous vide for the first time that they cook chicken breast. It's generally inexpensive compared to beef or even pork, so people are generally less hesitant about making a mistake. Steak really does shine because it's so easy to overcook conventionally, but before I tried it sous vide I'd never had a chicken breast that wasn't at least somewhat dried out. Chicken is also a lot less visually unappealing when not seared than steak, because we don't typically expect a hearty "crust" on chicken breast unless they're grilled to hell or heavily seasoned.
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Feb 12, 2020 01:30
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The Slack Lagoon posted:Just bought an instant pot SV and I have a food saver - what's a good fist thing to try sous vide? Just for a different opinion, try your own yogurt.
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Feb 12, 2020 05:44
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Does anyone have a go-to flan recipe for the sous vide?
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Feb 12, 2020 07:34
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TheCog posted:Does anyone have a go-to flan recipe for the sous vide? I used ChefSteps recipe for both flan and creme brûlée and it turned out great.
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Feb 12, 2020 17:37
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had the porchetta last night and HOLY gently caress it was good. my wife was very skeptical going into it, thinking it was going to be too fatty but she liked it skipped the bag joose poo poo and made gravy from pork stock
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Feb 12, 2020 19:18
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BraveUlysses posted:had the porchetta last night and HOLY gently caress it was good. my wife was very skeptical going into it, thinking it was going to be too fatty but she liked it Just wait until you make a sandwich with the leftovers, it's the meal that keeps on giving
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Feb 12, 2020 23:24
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TheQuietWilds posted:I used ChefSteps recipe for both flan and creme brûlée and it turned out great. Perhaps a silly question, can you puddle creme brulee in a large canning jar, then immediately transfer the (still hot) mixture into serving sized ramekins? The motivation here is that the small canning jars are still awfully big for a rich desert.
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Feb 13, 2020 22:00
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I’ve found the small jars to be just about the right size volume. It’s a little less than you’d get in a restaurant it seems, but not quite enough to share either. Those are the 4oz jars. Or you could go the route of the flan my favorite taqueria sells and have it be large enough for 3 people, but you just don’t want to share.
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Feb 13, 2020 23:34
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gaj70 posted:Perhaps a silly question, can you puddle creme brulee in a large canning jar, then immediately transfer the (still hot) mixture into serving sized ramekins? There are some recipes that ask for making it in a bag then divide it into portions and cool. So you probably could do a large jar, but remember the 4" rule. I just bought some decorative small "pickling jars" and use those to puddle and serve individual portions.
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Feb 14, 2020 00:11
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Hopper posted:There are some recipes that ask for making it in a bag then divide it into portions and cool. So you probably could do a large jar, but remember the 4" rule. I just bought some decorative small "pickling jars" and use those to puddle and serve individual portions. Whats the 4" rule?
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Feb 14, 2020 05:23
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NPR Journalizard posted:Whats the 4" rule? Thickness for sous vide safety. Any thicker and the inside won’t get host enough fast enough to be sure to be safe.
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Feb 14, 2020 06:11
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Ultimate Mango posted:Thickness for sous vide safety. Any thicker and the inside won’t get host enough fast enough to be sure to be safe. Oh, that makes sense. Is it 4" from side to side of the container, or 4" from the centre to the outside?
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Feb 14, 2020 07:13
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gaj70 posted:Perhaps a silly question, can you puddle creme brulee in a large canning jar, then immediately transfer the (still hot) mixture into serving sized ramekins? just buy a 12pack of these guys, i think the chefsteps recipe will fill at least 8 of them https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K
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Feb 14, 2020 19:31
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BraveUlysses posted:just buy a 12pack of these guys, i think the chefsteps recipe will fill at least 8 of them This is exactly what I use for all the chefsteps pudding/custard recipes and they work great
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Feb 14, 2020 21:04
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Ultimate Mango posted:Thickness for sous vide safety. Any thicker and the inside won’t get host enough fast enough to be sure to be safe. Is that the case for custard the same way it is for meat? I thought the thermal mass of the food would matter a lot.
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Feb 14, 2020 21:32
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Subjunctive posted:Is that the case for custard the same way it is for meat? I thought the thermal mass of the food would matter a lot. If anything, it'd be more true for custard, which can get outside contaminants mixed into them than for meat, which will only have contaminants on the surface (not counting ground meat, porcetta, etc.).
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Feb 14, 2020 22:08
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NPR Journalizard posted:Oh, that makes sense. Is it 4" from side to side of the container, or 4" from the centre to the outside? Diameter, total thickness, girth Subjunctive posted:Is that the case for custard the same way it is for meat? I thought the thermal mass of the food would matter a lot. If you can find thermal diffusion coefficients or equations for different kinds of meats and dairies, go hog wild. I’d assume it’s fungible so long as there isn’t some kind of air or rock salt gap.
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Feb 15, 2020 06:47
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It doesn't do custard but this MIT meat cooking calculator is fun and educational http://up.csail.mit.edu/science-of-cooking/
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Feb 15, 2020 06:56
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Subjunctive posted:Is that the case for custard the same way it is for meat? I thought the thermal mass of the food would matter a lot. Jan posted:If anything, it'd be more true for custard, which can get outside contaminants mixed into them than for meat, which will only have contaminants on the surface (not counting ground meat, porcetta, etc.). I'm mostly spitballing here, but presumably the 4" rule doesn't really take into account the cooking temperature? The custard recipe I found in a quick search showed 176f as the cooking temp. Eggs only need like 140f for a few minutes to be safe and even a pretty thick container of custard isn't going to hold a 35f temperature differential for long enough to be dangerous. Additionally, if you're cooking custard in a soft container, you could just pull the bag out and squeeze it a bit to mix it up and equalize the temperature.
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Feb 15, 2020 18:59
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BraveUlysses posted:just buy a 12pack of these guys, i think the chefsteps recipe will fill at least 8 of them I thought to get a pack of them for puddled egg bites, but saw a review about corroding/rusting lids.
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Feb 16, 2020 15:52
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I’ve had those and tons of mason jars forever. Yes, the rings might start to rust a little, but it takes a long time and usually only happens on the ones exposed to acidic things I’ve jarred. Tomatoes, pickles, etc. They don’t seem to care about hot water at all.
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Feb 16, 2020 16:48
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Alright, trying a chicken breast sous vide. 145f for 1h45m sound right?
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Feb 16, 2020 22:00
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The Slack Lagoon posted:Alright, trying a chicken breast sous vide. 145f for 1h45m sound right? Yes. It's certainly on the safe side. If it gets mushy, go for 1h next time.
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Feb 16, 2020 22:23
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Well, did 145 for 1h~50m. Tested the thickest part with a thermometer and it read the right temp for what I had it set to so hopefully it was at temp for long enough. Tasted good, was moist, but definitely had a bit of "is this cooked I've never had chicken this texture before" Is that a common reaction or did I mess up and undercook it?
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Feb 16, 2020 23:59
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The Slack Lagoon posted:Well, did 145 for 1h~50m. Tested the thickest part with a thermometer and it read the right temp for what I had it set to so hopefully it was at temp for long enough. Tasted good, was moist, but definitely had a bit of "is this cooked I've never had chicken this texture before" Nope, that's it. I tend to either put it in chicken salad or cook it further in something else after that point. Mass chicken breast to 145 is just my meal prep starting point.
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Feb 17, 2020 00:16
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Pork and steak are excellent at lower temperatures, but I find chicken way too slimy until much more conventional ones. I usually go for boneless chicken thighs at 165 then finish with a sear. It still comes out much better than oven, and I personally think thighs have much more flavor than breasts
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Feb 17, 2020 00:30
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The Slack Lagoon posted:Well, did 145 for 1h~50m. Tested the thickest part with a thermometer and it read the right temp for what I had it set to so hopefully it was at temp for long enough. Tasted good, was moist, but definitely had a bit of "is this cooked I've never had chicken this texture before" Yeah, when I had my dad try SV chicken breast the first time, he spit it out because he thought it was still raw (due to the texture). What you had was fully-cooked, 100% safe to eat, etc; it's just that typically by the time you hit that point in the center in a pan, the rest of it is much more done. I think if you went for that time at 160, it'd have a much more conventional mouthfeel (while still being more tender and moist than you're probably used to)
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Feb 17, 2020 03:14
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The first thing I tried sous vide was ribeye. The second thing was hamburgers. The hamburgers blew me away. Anova so far has been super worth it, I rarely cook without at least one sv’d ingredient now Though my fave is still salmon. So easy to gently caress up otherwise.
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Feb 17, 2020 03:40
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please knock Mom! posted:The first thing I tried sous vide was ribeye. The second thing was hamburgers. The hamburgers blew me away. Anova so far has been super worth it, I rarely cook without at least one sv’d ingredient now I'm going to surprise my wife with sv salmon - do you have a go to recipie?
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Feb 17, 2020 04:13
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I just add some lime and roasted brussels sprouts for veg, you can probs get something better online
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Feb 17, 2020 04:23
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The Slack Lagoon posted:I'm going to surprise my wife with sv salmon - do you have a go to recipie? Can’t find the recipe I used on the phone, but “salmon mi-cuit” is something you can really only do with SV. It’s like a texture part way between smoked salmon and pâté, kinda? I love it, maybe even better cold with dilled sour cream or something.
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Feb 17, 2020 04:55
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Zarin posted:I think if you went for that time at 160, it'd have a much more conventional mouthfeel (while still being more tender and moist than you're probably used to) You would. My wife prefers chicken breast sous vide to 165.
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Feb 17, 2020 18:28
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The Slack Lagoon posted:I'm going to surprise my wife with sv salmon - do you have a go to recipie? Just puddle it at ~130*F for 30 minutes to an hour (seasoned however you want), then transfer to a hot non-stick filled with butter/oil to sear the skin. Baste the top all the while and you end up with a perfect piece of medium-rare salmon.
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Feb 17, 2020 18:42
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