|
Speaking of re-heating, we have some leftovers from last nights steaks. Any cool inside tips y’all have to reheat these bad boys? Normally I throw them in the oven or something and it’s like 70% as good as fresh, but am very open to new ideas.
|
#
?
Dec 30, 2020 15:00
|
|
|
|
| # ? Apr 19, 2024 13:42 |
|
|
Speaking of cooking from frozen, I did an "experiment" yesterday. I buy boneless skinless chicken breast pre-frozen, 10 pounds at a time since they're cheaper that way. This works well for my normal kitchen routine, but it's not great for sous vide since you'd usually want to season the chicken in the bag before freezing, which would require thawing and refreezing. Anyway, I took a huge 3+ inch breast straight from the freezer into the SV at 155 for four hours, and it came out perfectly cooked edge to edge. Probably could have gone with a lower temp or a shorter time, but I just wanted to make sure the whole concept worked in practice first. It was bland, of course, but it's a great option if you need some plain BSCB for chicken salad or whatever without having to go through the usual routine of butterflying or beating it down with a mallet or you just need some chicken breast without 24+ hours of thawing.
|
|
#
?
Dec 30, 2020 18:05
|
|
|
TraderStav posted:Speaking of re-heating, we have some leftovers from last nights steaks. Any cool inside tips y’all have to reheat these bad boys? Normally I throw them in the oven or something and it’s like 70% as good as fresh, but am very open to new ideas. FWIW, you can reheat stuff with your sous vide gear.
|
|
#
?
Dec 30, 2020 19:11
|
|
|
Lester Shy posted:Speaking of cooking from frozen, I did an "experiment" yesterday. I buy boneless skinless chicken breast pre-frozen, 10 pounds at a time since they're cheaper that way. This works well for my normal kitchen routine, but it's not great for sous vide since you'd usually want to season the chicken in the bag before freezing, which would require thawing and refreezing.
|
|
#
?
Dec 30, 2020 22:22
|
|
|
TraderStav posted:Speaking of re-heating, we have some leftovers from last nights steaks. Any cool inside tips y’all have to reheat these bad boys? Normally I throw them in the oven or something and it’s like 70% as good as fresh, but am very open to new ideas. I know you asked about reheating, but tbh I really love keeping it chilled and making something like this . We now make sure to have extra because it's such a hit. Otherwise reheating in the sous vide works alright but you might miss that crust.
|
|
#
?
Dec 30, 2020 23:30
|
|
|
SubG posted:If you're buying meat frozen you can just take whatever you're going to use out of its cryopak (or whatever), season, and re-bag (however you bag stuff for s-v when it doesn't already come in a bag). Then cook it at whatever temp you'd cook it if it wasn't frozen, adding like half an hour, 45 minutes to the cook time depending on the thickness. This never even occurred to me. For some reason, adding seasoning to rock solid frozen meat did not compute, but it's all gonna be in the bag together at the right temperature eventually, so it makes sense.
|
|
#
?
Jan 1, 2021 08:26
|
|
|
I'm currently doing a 48hr short rib for dinner tomorrow, but the 48hrs will be up this evening. Will there be any adverse effects if I just leave it in until tomorrow evening, or would it be better to stick it in the fridge, then reheat in the sous vide an hour or two before serving tomorrow?
|
|
#
?
Jan 2, 2021 10:24
|
|
|
Marshal Plugnut posted:I'm currently doing a 48hr short rib for dinner tomorrow, but the 48hrs will be up this evening. Will there be any adverse effects if I just leave it in until tomorrow evening, or would it be better to stick it in the fridge, then reheat in the sous vide an hour or two before serving tomorrow? I’m afraid your plan for 48 hour short ribs will be completely ruined if you leave them in until tomorrow evening. However, you will have delicious 72 hour short ribs which should be just as good if not better assuming your temperature is reasonable. My magic number is 144 when I puddle short ribs.
|
|
#
?
Jan 2, 2021 16:32
|
|
|
Yeah, 72 hour short ribs are one of the most famous Modernist Cuisine recipes. More info here https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/quote:Cooking the ribs at 62 °C / 144 °F for 72 hours will result in a tender, flaky meat with a pink hue, but you may prefer a different color or texture. By varying the cooking time and temperature, you can produce dramatically different textures. For example, to achieve the color and texture of medium-rare steak, cook the ribs sous vide at 58 °C / 136 °F for 72 hours. For something in between, cook the ribs at 60 °C / 140 °F, as we did in this recipe. For a very flaky temperature similar to a traditional braise, cook them at 88 °C / 190 °F for just 7 hours.
|
|
#
?
Jan 2, 2021 16:34
|
|
|
Ah, well conveniently the recipe I was working off was at 144f so I'll just leave them in till tomorrow if that's a decent temp. Thanks!
|
|
#
?
Jan 2, 2021 16:51
|
|
|
I made the Serious Eats sous vide carnitas today. They turned out OK, but by the time they started crisping under the broiler they were too dry. Could be my electric apartment-grade broiler just wasn't up to the task, but I'd do a couple things differently next time, namely try to keep the shreds/chunks more uniform and pack them more tightly together (like in the article picture, mine were a bit spread out). Or I'll just crisp them in a pan 
|
|
#
?
Jan 4, 2021 01:02
|
|
|
Discussion Quorum posted:I made the Serious Eats sous vide carnitas today. They turned out OK, but by the time they started crisping under the broiler they were too dry. I had the same experience, it would even start to burn in some areas before the rest became crispy. I went ahead and put some in the air fryer prior to serving and had excellent results, highly recommend it. I may have also quickly pan fried them in bacon fat to increase the oil/fat content prior to putting them in the air fryer. There are a few foods that I like to finish in the air fryer (namely al pastor and carnitas), mine is Philips and does a much better job than my convection oven.
|
|
#
?
Jan 4, 2021 01:58
|
|
|
 I have an air fryer (Cosori, with the large square tray) and didn't even think of that!
|
|
#
?
Jan 4, 2021 02:32
|
|
|
just did sous vide steaks for the first time ever (playing around with the immersion circulator i got for christmas), and while the completely consistent medium-rare was entirely as advertised and a guarantee that i'm cooking any future steaks by sous vide, i had a few issues i'm trying to trouble shoot. first, i read that you should use less salt when going with sous vide, so i salted the whole steak with about half the normal amount, but on the plate the flavor didn't quite pop in a way that makes me think under salting. how do you folks normally handle salting for sous vide? would it be bad to put no salt in the bag and just salt the normal amount before the sear so i can eyeball better? should I just do a full salting before putting it in the bag? second, how do i get a really great crust when dealing with a sous vide steak? my pans were a little crowed because i had to cook five steaks at once, but i still felt like even with a rip roaring pan i was hesitant to leave it on too long and ruin the perfect interior. I probably did about a minute total with four flips every fifteen seconds, but i ddin't get the truly impressive sear i've managed to get on reverse seared steaks in the past using the same range top. any bits of advice? GhostofJohnMuir fucked around with this message at 07:17 on Jan 4, 2021 |
|
#
?
Jan 4, 2021 06:59
|
|
|
GhostofJohnMuir posted:just did sous vide steaks for the first time ever (playing around with the immersion circulator i got for christmas), and while the completely consistent medium-rare was entirely as advertised and a guarantee that i'm cooking any future steaks by sous vide, i had a few issues i'm trying to trouble shoot. if you're salting just before going into the bag and cooking then be generous with it before searing, pat the steaks dry and maybe prop them up and let them air dry/cool a little bit. they've been stewing in their own juices for a while and you want to get the outside as dry as possible before searing and letting them cool a little give you a bit more leeway in the pan. also, i highly recommend using some oil and butter in the pan and basting the top of the steak with it while the other side gets the direct heat; it further helps drive the moisture off and encourages delicious browning.
|
|
#
?
Jan 4, 2021 07:10
|
|
|
Anyone got any good recipes for vegetarian dishes to do in a puddle?
|
|
#
?
Jan 4, 2021 08:32
|
|
|
mls posted:I had the same experience, it would even start to burn in some areas before the rest became crispy. I went ahead and put some in the air fryer prior to serving and had excellent results, highly recommend it. I may have also quickly pan fried them in bacon fat to increase the oil/fat content prior to putting them in the air fryer. There are a few foods that I like to finish in the air fryer (namely al pastor and carnitas), mine is Philips and does a much better job than my convection oven. Out of curiosity, how hot does your air fryer get? I think mine maxes out at 400F.
|
|
#
?
Jan 4, 2021 16:05
|
|
|
Zarin posted:Out of curiosity, how hot does your air fryer get? I think mine maxes out at 400F. It says 375, it’s the original air fryer I’ve had for 5 years. I think the reason it does better than my convection oven is the high air flow, I’ve had plenty of pepperonis fly off the pizza.
|
|
#
?
Jan 4, 2021 16:16
|
|
|
NPR Journalizard posted:Anyone got any good recipes for vegetarian dishes to do in a puddle? There are the classic retrowhatever potatoes, but also carrots done in SV are very...carroty and perfect in texture. https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html
|
|
#
?
Jan 4, 2021 16:42
|
|
|
Subjunctive posted:There are the classic retrowhatever potatoes, but also carrots done in SV are very...carroty and perfect in texture. https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html I highly suggest actual vacuum bags rather than ziplocks if you’re going to try this recipe. 180F seems to be pushing the limits of ziplocks, because I’ve had several tear doing carrots, but rarely have issues at popular meat temps.
|
|
#
?
Jan 4, 2021 16:54
|
|
|
eddiewalker posted:I highly suggest actual vacuum bags rather than ziplocks if you’re going to try this recipe. 180F seems to be pushing the limits of ziplocks, because I’ve had several tear doing carrots, but rarely have issues at popular meat temps. Ah yes, good tip. I did it with vacuum bags, IIRC.
|
|
#
?
Jan 4, 2021 16:58
|
|
|
mls posted:I’m afraid your plan for 48 hour short ribs will be completely ruined if you leave them in until tomorrow evening. However, you will have delicious 72 hour short ribs which should be just as good if not better assuming your temperature is reasonable. My magic number is 144 when I puddle short ribs. Exactly. I do mine for 72 hours @ 144 as well before crisping the daylights out of them in cast iron.
|
|
#
?
Jan 5, 2021 05:39
|
|
|
Hasselblad posted:Exactly. I do mine for 72 hours @ 144 as well before crisping the daylights out of them in cast iron. Yeah, they stayed in for the full 72 and came out amazing. The next experiment is going to be a nice piece of brisket- sv it till cooked, then into the smoker for a few hours to get some good smoke and bark onto it.
|
|
#
?
Jan 5, 2021 07:50
|
|
|
Marshal Plugnut posted:Yeah, they stayed in for the full 72 and came out amazing. The next experiment is going to be a nice piece of brisket- sv it till cooked, then into the smoker for a few hours to get some good smoke and bark onto it. Kenji is great for this, except on his salt. I was able to save the brisket but the juice was inedibly salty even after cutting into sauce. Article Sv Smoked Brisket Recipe SV Smoked Brisket
|
|
#
?
Jan 5, 2021 14:38
|
|
|
Oneiros posted:if you're salting just before going into the bag and cooking then be generous with it Uh oh, I went generous before putting them in the freezer. I'm doing Chicken Breast for the first time tonight. Suggestions (other than Kenji's) on finishing them off? Planning to do 90 minutes at 142 degrees (it's already thawed)
|
|
#
?
Jan 5, 2021 15:57
|
|
|
I find that a lower temperature is no good for chicken breast, the texture is too gelatinous below at least 160
|
|
#
?
Jan 5, 2021 18:47
|
|
|
Sentient Data posted:I find that a lower temperature is no good for chicken breast, the texture is too gelatinous below at least 160 Yeah, BSCB is very interesting in the absolutely wide array of textures you can make it by playing with the temp. I don't recall offhand what temp I use for it, but I do know that what I've come to enjoy is something my dad immediately spits out because apparently he had a very bad experience with undercooked/raw chicken in the past. However, even when I up the temp to get the classic chicken breast texture, it's still more tender and moist than anything I ever made in a regular pan.
|
|
#
?
Jan 5, 2021 18:55
|
|
|
TraderStav posted:Uh oh, I went generous before putting them in the freezer. probably fine if you threw them in the freezer, the salt isn't going to be doing much to frozen block TraderStav posted:I'm doing Chicken Breast for the first time tonight. Suggestions (other than Kenji's) on finishing them off? Planning to do 90 minutes at 142 degrees (it's already thawed) Sentient Data posted:I find that a lower temperature is no good for chicken breast, the texture is too gelatinous below at least 160 yeah, 140°F chicken breast is...interesting. i usually don't bother with sous vide for chicken but when i do i go for 150° which seems to split the difference between more traditional cooking methods and the more extreme end of what you can do with sous vide. also makes for some fantastic chicken salad, imo.
|
|
#
?
Jan 5, 2021 19:01
|
|
|
Interesting, the Kenji chicken breast recipe is really advocating for 140-145 but I'd gladly defer to all of your experience over a random article. If I did 150, would 90 minutes still be good, or stick more to an hour? https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
|
|
#
?
Jan 5, 2021 19:26
|
|
|
TraderStav posted:Interesting, the Kenji chicken breast recipe is really advocating for 140-145 but I'd gladly defer to all of your experience over a random article. If I did 150, would 90 minutes still be good, or stick more to an hour? I'll just say that I've done chicken at 145 before. I was not a fan. I knew that it was cooked and safe to eat but texture wise it felt like I was eating raw chicken. I just mentally couldn't do it.
|
|
#
?
Jan 5, 2021 19:35
|
|
|
TraderStav posted:Interesting, the Kenji chicken breast recipe is really advocating for 140-145 but I'd gladly defer to all of your experience over a random article. If I did 150, would 90 minutes still be good, or stick more to an hour? an hour and a half to two hours is still fine. also, 140-145°F chicken isn't objectively bad, it can just be very off-putting especially if you've had a bad experience with undercooked chicken before and your brainstem is screaming "DANGER DANGER DANGER" the whole time you're chewing
|
|
#
?
Jan 5, 2021 19:37
|
|
|
Oneiros posted:an hour and a half to two hours is still fine. Try shredding it and putting it in chicken salad. I like really soft stringy BSCB in chicken salad and then you have great lunch for a few days. Doesn't have that undercooked reaction for me, but closer to poached. Bonus is that if you over season you just don't need to add salt to the mix.
|
|
#
?
Jan 5, 2021 19:55
|
|
|
sterster posted:I'll just say that I've done chicken at 145 before. I was not a fan. I knew that it was cooked and safe to eat but texture wise it felt like I was eating raw chicken. I just mentally couldn't do it. Oneiros posted:an hour and a half to two hours is still fine. Ok, please hold my hand here. 150 or 160 degrees for 90 or 120 minutes. I want a delicious chicken breast for my family for our second SV attempt, not to get adventurous or anything. If that guide is wrong (or not consistent with your experiences) that is fine and dandy for me and I trust the goon hive mind 10:1 all day long. Following that, best way to finish it off? The instructions in that guide good enough or do you have better more delicious ways to do so? I just really don't want to gently caress this up for our first try with chicken!
|
|
#
?
Jan 5, 2021 20:15
|
|
|
toplitzin posted:Kenji is great for this, except on his salt. That was actually the recipe that interested me, glad it comes recommended. Just less salt you say?
|
|
#
?
Jan 5, 2021 20:19
|
|
|
Nah Kenji salt is fine Y’all for the chicken you better be getting the freshest never water added chicken available for 145 chicken breast. I’m not talking grocery store chicken but locally sourced direct from the farm.
|
|
#
?
Jan 5, 2021 20:36
|
|
|
TraderStav posted:Ok, please hold my hand here. 150 or 160 degrees for 90 or 120 minutes. I want a delicious chicken breast for my family for our second SV attempt, not to get adventurous or anything. If that guide is wrong (or not consistent with your experiences) that is fine and dandy for me and I trust the goon hive mind 10:1 all day long. the guide isn't wrong, kenji just has different texture preferences than some people. i'd say aim for 150° to start, maybe take one out a bit early and give it a taste to see how you like it. with sous vide you can almost always go a bit longer/hotter if you need to adjust but you can't un-cook stuff. if you like what it's doing you can try a little lower temp next time but i don't think 150° would be disappointing to anyone. also yeah, just throw that sucker in a hot pan skin-side down with a bit of oil. easy breezy. <edit> if you've got some white wine around a quick lemon butter pan sauce after you've seared the chicken would be great too Oneiros fucked around with this message at 20:51 on Jan 5, 2021 |
|
#
?
Jan 5, 2021 20:43
|
|
|
150-160 (I think I normally do 150) is much closer to what people will think of as a perfectly cooked chicken breast. Very juicy and tender. You might like the lower temperature, and maybe even think it's better, but it will be unlike you've had before (since sous vide is the only way to cook a chicken that low) and some people find it off-putting. Less tender and still having a bit of the raw sliminess.
xtal fucked around with this message at 20:51 on Jan 5, 2021 |
|
#
?
Jan 5, 2021 20:49
|
|
|
In my (limited) experience, it's helpful to take the meat out of the bag, pat it dry, and let it sit in the fridge uncovered for 30 minutes before searing. You'll be fighting any moisture on the exterior of the meat while trying to achieve a good sear; letting it dry out first drives off that moisture and lets you sear for longer without overcooking the interior of the meat.
|
|
#
?
Jan 5, 2021 20:50
|
|
|
Thanks all! Just dropped it in the bath at 150 for 1:45. I feel better about it after hearing your feedback and not looking for that 'raw' feeling. Maybe I'll try it on my own sometime but not with the family.Oneiros posted:<edit> if you've got some white wine around a quick lemon butter pan sauce after you've seared the chicken would be great too That sounds great, I may try that.
|
|
#
?
Jan 5, 2021 20:54
|
|
|
|
| # ? Apr 19, 2024 13:42 |
|
|
Sentient Data posted:I find that a lower temperature is no good for chicken breast, the texture is too gelatinous below at least 160 The best chicken breast I've found to be 149F and then charred afterward on the super hot grill.
|
|
#
?
Jan 5, 2021 20:59
|
|