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sterster posted:@SubG how do you re-heat your bbq leftovers? SV?
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Nov 11, 2020 00:09
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My only bag failures have been on long cooks with wetish seasls. Be sure to clean up the heating elements or it may be weak regardless of bag. You can always double seal for extreme cooks.
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Nov 11, 2020 00:10
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poeticoddity posted:I've reheated leftover pulled pork straight from the freezer with SV. 140 was enough to get it to a pleasant serving temperature without ruining the texture. Yeah, I do this all the time. 135-140 is great for reheating pulled pork. Sometimes I like to reheat it with SV like this and drop it on a hot cast iron for a minute or two for a little crisp, almost carnitas style.
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Nov 11, 2020 15:24
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I used to reheat my pulled pork SV. Now I throw it in a dry pan to get a little crispy and bring it back to life. Highly recommend.
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Nov 11, 2020 15:26
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Lawnie posted:I used to reheat my pulled pork SV. Now I throw it in a dry pan to get a little crispy and bring it back to life. Highly recommend. The carnitas method reigns supreme IMHO.
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Nov 11, 2020 20:42
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What’s the turkey game plan.
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Nov 19, 2020 16:31
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Last year I did a 24 hour confit of turkey thighs in olive oil and herbs, then crisped the skin under the broiler. They were fantastic, I'll see if I can find the recipe I stole. Edit: I think it was this https://www.chefsteps.com/activities/crispy-tender-confit-turkey-legs
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Nov 19, 2020 17:16
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Where are you guys going for sous vide recipes? I've noticed that a lot of the recipes I make with traditional cooking methods are not super adaptable to sous vide, and I would love to be able to find more sous vide specific recipes.
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Nov 28, 2020 19:49
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Serious Eats is a good place to start. A lot of Kenji recipes out there too. I was gifted a SV recipe book at the same time https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064 What specifically are trying to fine? A lot of the times you can just google *the thing I want to cook* + sous vide. Bam there ya go. Although I've found the cook times and techniques to be questionable some times. So having experience with cook times and understanding what they are doing helps avoid issues.
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Nov 28, 2020 20:01
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I've been on the sidelines thinking about SV for quite some time and after walking through Costco the other day I glanced that they had one for sale. I think it's the one linked below, but would this be a decent entry-point to get into SV, provided it's the same one when I arrive? The most steaks I think I'd ever cook at once would be 4, but more commonly 2 to 3, if that is a metric that matters. https://www.costco.com/anova-sous-vide-precision-cooker-kit.product.100671168.html Cheers, thanks!
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Nov 28, 2020 22:27
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TraderStav posted:I've been on the sidelines thinking about SV for quite some time and after walking through Costco the other day I glanced that they had one for sale. I think it's the one linked below, but would this be a decent entry-point to get into SV, provided it's the same one when I arrive? The most steaks I think I'd ever cook at once would be 4, but more commonly 2 to 3, if that is a metric that matters. Anova is fine. I like my Chef Steps Joule. Do not skimp on a decent vac sealer. Hasselblad fucked around with this message at 22:40 on Nov 28, 2020 |
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Nov 28, 2020 22:37
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Hasselblad posted:Anova is fine. I like my Chef Steps Joule. Do not skimp on a decent vac sealer. Thanks! Wasn't sure if it was a different model within Anova that I should be aware of. Sounds like it (like most Costco deals) is a solid solution for most folks. We've had one of those big rear end sealersfor years. We freeze all of our meat in it, so should be good to go. It's one of those foodsavers.
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Nov 28, 2020 23:19
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TraderStav posted:Thanks! Wasn't sure if it was a different model within Anova that I should be aware of. Sounds like it (like most Costco deals) is a solid solution for most folks. The thing to look at is the heating element, for a long time the joule had the beefiest heater which is what you want if your heating a large volume of water for cooking something big.
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Nov 29, 2020 05:31
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Is there a downside to starting with hot water? I have always done that and for creme brulee that needs 80C I used water from the electric kettle even. That reduces heat up time and a well insulated tub means less power required from the Anova.
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Nov 29, 2020 09:28
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Hopper posted:Is there a downside to starting with hot water? I have always done that and for creme brulee that needs 80C I used water from the electric kettle even. That reduces heat up time and a well insulated tub means less power required from the Anova. Not that I've ever experienced. Depending on the temperature needed I'll use hot water from the tsp, or from a kettle. Then I stick in the anova to check the temp and adjust down to the required temp by adding cold water.
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Nov 29, 2020 09:31
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My only problem starting with hot water is that it makes it a little more difficult to get your bags situated if they're being difficult, or thermal shocking glass jars if you're doing egg bites or something. Warm water is the way to go for me.
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Nov 29, 2020 10:00
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I use a big stock pot and I'll put it on the burner for a few minutes while I fill it up with hot water from the tap. It's ready pretty much immediately. Speaking of.. got a couple NY strips in now @ 132. I am excite.  going to try very hard not to gently caress these up when it's time to sear. fridge for 15 minutes and then onto a piping hot cast iron skillet. sound right?
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Dec 1, 2020 21:46
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I wouldnt even fridge, just pat dry and into the pan.
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Dec 1, 2020 23:34
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swickles speaks the truth
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Dec 2, 2020 00:37
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I ended up doing it because I needed a few minutes anyway and I've had trouble searing in the past. The steak was okay. I think 3.5 hours was too long, it was too chewy and soft. It's tough to dial these times/temps in.
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Dec 2, 2020 02:00
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Unless they are super thick, you only need an hour to get it up to temp. With cuts of steaks like strips, ribeye, you can go too long. Reserve the long baths for tougher cuts of meat.
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Dec 2, 2020 02:10
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Has anyone made https://www.seriouseats.com/recipes/2016/10/sous-vide-leg-of-lamb-mint-cumin-black-mustard-recipe.html ? I'm planning to give it a go this weekend, didn't know if the recipe needs any alterations
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Dec 2, 2020 02:20
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Take about a quarter to half the salt off. Kenji L O V E S salt.
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Dec 2, 2020 12:40
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toplitzin posted:Take about a quarter to half the salt off. Not really, are you sure you're using kosher salt?
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Dec 2, 2020 14:02
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My wife has my Anova Sous Vide under the Christmas Tree waiting for me, in the meantime my Mother-in-law is looking for gift ideas for me. Is there a cookbook that y'all can recommend? Online recipes are nice and all (would appreciate a solid site recommendation there too) but a meatspace book in the kitchen is always nice too.
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Dec 2, 2020 14:06
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xtal posted:Not really, are you sure you're using kosher salt? Yes, yes I am. We all are. Casu Marzu posted:I mean, me too usually. Sextro posted:I always feel a little bad that I like the salt levels in Kenji recipes as is. Hypertension here I come Steve Yun posted:ok fine take 1/3 of the salt off kenji recipes rgocs posted:My wife doesn't know who Kenji is, but by salt content alone she can instantly recognize when I try out another of his recipes. Hauki posted:from following this/these recipes, i learned that apparently j. kenji lopez-alt is a loving deer or something and i might as well just slap a salt lick on the table and call it a day Jan posted:But I don't trust Kenji anymore in matters of salt, and I still should've salted the dry rub before bagging in this case. The texture was great but the flavour was kind of bland--tasted almost like boiled meat. Mr_Roke posted:I'm probably not experienced enough to notice it but so many people on this forum having his sous vide BBQ turn into salt lick disasters, along with the consensus he uses too much salt, makes me reluctant to use his recipes.
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Dec 2, 2020 14:24
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I could believe all of you were using the wrong salt, since its a common criticism and I think he made a video about how everyone was using the wrong salt. But hey, I'm not gonna force feed you salt if it's not important for the recipe. You could probably reduce the amount of salt even further if you replace some with MSG.
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Dec 2, 2020 14:27
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Yeah I never had a salt issue with his recipe but I’m not exactly measuring poo poo out. I wish I could find Diamond Crystal locally but at least Amazon sells it
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Dec 2, 2020 14:37
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xtal posted:I could believe all of you were using the wrong salt, since its a common criticism and I think he made a video about how everyone was using the wrong salt. But hey, I'm not gonna force feed you salt if it's not important for the recipe. You could probably reduce the amount of salt even further if you replace some with MSG. I exclusively use Diamond Crystal, the kosher salt most recipe authors develop for, and which the Serious Eats team SPECIFICALLY develops for (Stella has a whole article about it, because Stella). Kenji calls for too much salt.
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Dec 2, 2020 14:43
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Test Pattern posted:I exclusively use Diamond Crystal, the kosher salt most recipe authors develop for, and which the Serious Eats team SPECIFICALLY develops for (Stella has a whole article about it, because Stella). I also use Diamond and agree that Kenji uses too much salt. That said, I don't usually measure out salt for most recipies (outside of baking), and just sorta salt as I go / to taste.
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Dec 2, 2020 17:52
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The only time Kenji salt levels work is if I've been eating restaurant food or smoking recently. This is with diamond brand they recommend. The key here is you get used to salt and different people have different subjective tolerances.
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Dec 2, 2020 18:21
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swickles posted:Unless they are super thick, you only need an hour to get it up to temp. With cuts of steaks like strips, ribeye, you can go too long. Reserve the long baths for tougher cuts of meat. Yeah my rule of thumb for up to 1 inch thickness is 55 mins at 55C for medium rare (boneless steak)
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Dec 2, 2020 18:43
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Sextro posted:The only time Kenji salt levels work is if I've been eating restaurant food or smoking recently. This is with diamond brand they recommend. A lot of people don't realize how much you can adapt to the taste of salt. If you're consuming a lot of salt and not getting much sensation from it, a strict low-sodium diet for about two weeks can up your sensitivity to salt by 10x, easily.
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Dec 2, 2020 19:15
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I found a cast iron grill pan in the back of a cupboard. Is this in any way better than a plain old enameled cast iron skillet for post-puddle searing?
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Dec 2, 2020 21:59
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KOTEX GOD OF BLOOD posted:I found a cast iron grill pan in the back of a cupboard. Is this in any way better than a plain old enameled cast iron skillet for post-puddle searing? I’ve never found a good use for my grill pan. The ridges seem counterproductive if the goal is as much surface area as possible for a sear. It’s also a pain to clean. On the other hand, enamel isn’t really great for high heat. I think a lot of them say 500F max to keep the enamel safe. I like using my non-enamel Dutch oven for searing because the high walls keep splatter contained.
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Dec 2, 2020 22:28
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Point deducted from Costco this fall. I had been waiting anxiously for the holiday season so I could stock up on the pork rib roasts, which I typically carve down into 2-rib-thick chops. For some odd reason, this year they decided to have the roasts, but minus the ribs. 
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Dec 2, 2020 22:48
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I never ever use the measurements from a recipe for salt, I just do whatever seems right. I can't get any kind of kosher salt let alone pick one brand over the other so I can't follow American recipes anyway.
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Dec 2, 2020 23:18
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Yeah, almost every recipe (outside of baking) I see usually just says salt to taste.
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Dec 2, 2020 23:24
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eddiewalker posted:I’ve never found a good use for my grill pan. The ridges seem counterproductive if the goal is as much surface area as possible for a sear. It’s also a pain to clean. eddiewalker posted:On the other hand, enamel isn’t really great for high heat. I think a lot of them say 500F max to keep the enamel safe. Including when I did a very stupid thing while intoxicated a few months ago: I made some bacon for a salad, then tried to sear a ribeye I had just puddled in the fat. Cue a gigantic gout of fire. I am super lucky I didn't cause a house fire. Still have scars on my arms from the burns though.
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Dec 2, 2020 23:45
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Pro tip: check the camping sections for cheaper cast iron pans. I needed a bigger pan for thanksgiving turkey breast searing so I went to Walmart and got a 15 inch pan for $16 bucks where lodge wants close to 50 for their 15 inch.
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Dec 3, 2020 05:39
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