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Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



Discussion Quorum posted:

I just bought jars to try this as well. Anyone done the pressure cooker faux vide version? Curious how they compare. Space is a little bit of an issue for me so the jars are not ideal.

Yeah just do the jars and sous vide. They're loving amazing. We ate a dozen eggs worth yesterday and today

I did cream cheese, cheddar, and bacon at 163/45 minutes. Turned out like whipped cream cheese consistency and was incredible. Little fluffy egg clouds that literally melt in your mouth.

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IronSaber
Feb 24, 2009

oh yes oh god yes form the head FORM THE HEAD unghhhh...

I don't get the instructions with the jars though. I have to press down on the lid with my thumb and forefinger? Or else they will explode??

CaPensiPraxis
Feb 7, 2013

When in france...


What? No, just don't close them tightly, you don't have to press down on anything.

AnonSpore
Jan 19, 2012

Bear Witness

To be fair "fingertip tight" is an absolutely atrocious term

BeastOfExmoor
Aug 19, 2003
"Mr. Phillips found old Johnny Cash when he was high, high before he ever took those pills, and he's still too proud to die.."

One thing I'll mention with the egg bites is that dropping them in a 170f bath can break the jars. I'm not sure if it'd be better to let them come to temperature in the bath or what, but I'm definitely going to try something different after I had to drain an entire cooler worth of egg-water last time I made them.

Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



I heated mine under a hot tap after closing them just for that reason. How do you guys go about reheating them later on? The microwave makes them a little dry and spongy.

Sportman
May 11, 2003

PILLS...
PILLS...
PILLS...
PILLS...
PILLS!!!

Bottom Liner posted:

I heated mine under a hot tap after closing them just for that reason. How do you guys go about reheating them later on? The microwave makes them a little dry and spongy.

Toaster oven / broiler.

theres a will theres moe
Jan 10, 2007




Soiled Meat

If you're using canning jars with properly torqued lid rings they should not come anywhere close to exploding when you drop them in.

I liked adding chorizo to mine. And I found that generously greasing the jars saved me a lot of frustration trying to scrape the last molecules of egg out of the bottom edge when cleaning.

Phanatic
Mar 13, 2007

SO MUCH FOR THE TOLERANT LEFT


AnonSpore posted:

To be fair "fingertip tight" is an absolutely atrocious term

Yeah, it really is.

Tighten the jar, then untighten it by a quarter turn.

I’m also tempted to just tighten the gently caress out of it and see what kind of cheapass glass jar will crack from the expansion of that tiny little headspace over about 100 degrees of temperature rise.

Feenix
Mar 14, 2003
Sorry, guy.


Phanatic posted:

Yeah, it really is.

Tighten the jar, then untighten it by a quarter turn.

That’s not really any clearer. I can tighten a loving jar. Like, no one in the house can open it.

Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



theres a will theres moe posted:

If you're using canning jars with properly torqued lid rings they should not come anywhere close to exploding when you drop them in.

I liked adding chorizo to mine. And I found that generously greasing the jars saved me a lot of frustration trying to scrape the last molecules of egg out of the bottom edge when cleaning.

I think he meant dropping cold jars into 170 degree water, which can definitely burst them.

I grease mine too with canola oil on a paper towel. If you get good coverage they'll slide right out whole.

IronSaber
Feb 24, 2009

oh yes oh god yes form the head FORM THE HEAD unghhhh...

So... these jars are not meant to be completely submerged?

a foolish pianist
May 6, 2007
deadlift minimalist

IronSaber posted:

So... these jars are not meant to be completely submerged?

They should be fine. You don't need to crank them down super tight for the seal to work.

Carillon
May 9, 2014



The issue is more taking care of thermal shock, so not dropping a jar straight out of the fridge into a 180 degree water bath for instance.

Subjunctive
Sep 12, 2006

Careful now


Cybernetic Crumb

You’ll probably see bubbles coming out of the jars while they cook. Mine also got much looser (1/4 to 1/3 turn roughly), but the seal was still strong so it wasn’t a problem.

IronSaber
Feb 24, 2009

oh yes oh god yes form the head FORM THE HEAD unghhhh...

Yeah, my primary fear is just flooding those jars of tasty eggs, which is why the finger-thumb thing made me do mental acrobatics.

Subjunctive
Sep 12, 2006

Careful now


Cybernetic Crumb

I did mine to a variety of tightness today all around “with my fingertips lightly holding”, including backing off and not. All were fine. Water wouldn’t even hurt them very much, I suspect!

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Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



Some of my recent cooks

24 hour pork butt with a 4 hour smoke to finish for pulled pork BBQ



3 hour pork tenderloin



24 hour pork belly



3 hour chuck steak

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