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mls posted:Just picked up 2 pork butts from Costco since they have the $5 off deal going on right now. Was considering doing Kenji’s sous vide carnitas recipe. I’ve read some of the comments that say 165 can come out dry. Does anyone have any experience cooking it at 160? I stopped doing this particular recipe sous vide and started with the pressure cooker. Much better for some reason.
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Jan 24, 2022 06:42
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mls posted:Just picked up 2 pork butts from Costco since they have the $5 off deal going on right now. Was considering doing Kenji’s sous vide carnitas recipe. I’ve read some of the comments that say 165 can come out dry. Does anyone have any experience cooking it at 160? This might not be helpful because I have never done this carnitas recipe, however, I have done several Costco pork butts sous vide at 165F for 20-24hrs and then finished on the smoker for 2 hours for BBQ pulled pork and it comes out amazing every time. The citrus and ingredients in the carnitas might affect that though.
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Jan 24, 2022 16:54
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Ultimate Mango posted:I stopped doing this particular recipe sous vide and started with the pressure cooker. Much better for some reason.
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Jan 24, 2022 17:36
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Nthing sous vide pulled pork, couple hours in the smoker and my wife is always asking me to do it. It’s been a big hit with family and friends since I started doing it.
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Jan 24, 2022 18:19
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Duck legs! 36 hours at 155 F, at which point it looks extremely gross when you blorp them out of the vac bags and scrape off all of the fat that has rendered out. But then they crisp up real nice under the broiler and you can use the fat to roast potatoes in.
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Jan 27, 2022 02:35
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mls posted:Just picked up 2 pork butts from Costco since they have the $5 off deal going on right now. Was considering doing Kenji’s sous vide carnitas recipe. I’ve read some of the comments that say 165 can come out dry. Does anyone have any experience cooking it at 160? It's also a great one to go multipurpose in the water bath on if you're going for the texture at the higher temps--which makes it a favorite showoff dish for sousvide curious friends. Pop over the night before, and start the bath at a lower temp at 7-8pm with the pork and a couple steaks. Once your steaks are done, sear those up and eat them to show off the juicy, low maintenance, and edge to edge cooking and kick up the water bath temp. Before you go home, bag and butter carrots for your friends to toss in the next morning and show back up around noon to finish and shred the pork and marvel at the unprecedentedly carroty carrots!
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Jan 27, 2022 15:43
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mls posted:Just picked up 2 pork butts from Costco since they have the $5 off deal going on right now. Was considering doing Kenji’s sous vide carnitas recipe. I’ve read some of the comments that say 165 can come out dry. Does anyone have any experience cooking it at 160? Paracaidas posted:I'm a couple days late on this but for other thread readers I strongly recommend adding at least cumin to Kenji's recipe. It's one of the few of his that I think comes out a bit bland otherwise.
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Jan 27, 2022 23:05
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I ordered some takeout earlier this week (Tuesday), including a half pound of smoked pork shoulder, ready to pull. I've kept it in the fridge all this time. If I want to sous vide it this afternoon, what temp should I shoot for - 145? 165? 203?
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Feb 26, 2022 20:43
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TITTIEKISSER69 posted:I ordered some takeout earlier this week (Tuesday), including a half pound of smoked pork shoulder, ready to pull. I've kept it in the fridge all this time. If I want to sous vide it this afternoon, what temp should I shoot for - 145? 165? 203? 145 should be fine to re-heat it.
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Mar 2, 2022 18:26
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i am always cautious of adding too much salt when sous viding pork shoulder, at what point does it get hammy?
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Mar 3, 2022 03:16
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cause a little soy sauce in kenjis carnitas would be good
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Mar 3, 2022 03:17
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The Walrus posted:i am always cautious of adding too much salt when sous viding pork shoulder, at what point does it get hammy? It won’t get hammy unless you add pink salt.
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Mar 3, 2022 03:21
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If I'm vacuuming something, do I season the meat prior to it going into the freezer? Or after it's been cooked and I hit the pan?
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Mar 3, 2022 05:08
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Definitely before it goes in the freezer. The vacuum sealing process can actually help to force the flavor of the seasoning into the meat.
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Mar 3, 2022 06:53
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The Walrus posted:i am always cautious of adding too much salt when sous viding pork shoulder, at what point does it get hammy? Might wanna check me on this, but I think the rule of thumb is 1/2 tsp salt to 1 lb meat. If bone-in, subtract weight of bone.
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Mar 3, 2022 11:07
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If you got a scale that does it, or if you’ve a fetish for mental math I encourage trying to salt meats by % weight. .6% salt for a standard meal, .8% for a meal I want to have more impact, and 1.0% for restaurant-level flavor.
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Mar 3, 2022 11:50
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KOTEX GOD OF BLOOD posted:Definitely before it goes in the freezer. The vacuum sealing process can actually help to force the flavor of the seasoning into the meat. Do you have to worry about salt in this case?
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Mar 3, 2022 17:20
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life is killing me posted:Might wanna check me on this, but I think the rule of thumb is 1/2 tsp salt to 1 lb meat. If bone-in, subtract weight of bone.
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Mar 3, 2022 20:44
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KOTEX GOD OF BLOOD posted:I think it depends on whether that is ground salt, sea salt, or kosher salt True, going by weight is probably the way to go honestly
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Mar 5, 2022 00:17
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Well it seems like my polyscience sous vide is not able to heat my water bath properly Rip, it's been used occasionally for 9 years. Is there anything I can do to fix it or should I just get an Anova
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Mar 29, 2022 16:29
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BraveUlysses posted:Well it seems like my polyscience sous vide is not able to heat my water bath properly There’s probably lots of things that could be broken or repaired, but unless you know how to do that already it’s probably not going to be worth the time and frustration trying to get it working again.
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Mar 29, 2022 19:14
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Joule is superior imho. It heats up much quicker and needs much less water. Having to use your phone to control it sucks, but is worth it.
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Mar 29, 2022 19:15
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Yeah I'm not going to spend that kind of money and not get real loving buttons I dug around on Google and it looks like corrosion can build up on a certain wire so I I'll open it up and look before trying to replace it
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Mar 29, 2022 21:02
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The Anova has an app but I never use it. In fact the wifi lost its setting and I've never bothered to fix it.
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Mar 29, 2022 21:05
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Yeah the anova app never seems to work right. Honestly, every time I have to use my parents' anova, it's just a drag compared to the Joule, even with the buttons.
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Mar 29, 2022 21:44
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I'll vouch again for the InstaPot sous vide STICK that I've used for 2 years now and it has buttons and no phone app  . I use it in a med-large tub thingie with a cover.It has nothing to do with their InstaPot, really although it would fit nice in there for a smaller bag. https://www.amazon.com/Instant-Slim...859&sr=8-3&th=1 I have the original but it looks like there is a newer one now (still with buttons). Keyser_Soze fucked around with this message at 22:40 on Mar 29, 2022 |
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Mar 29, 2022 22:37
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KOTEX GOD OF BLOOD posted:Yeah the anova app never seems to work right. Honestly, every time I have to use my parents' anova, it's just a drag compared to the Joule, even with the buttons. Very strange. And it can’t control two machines at once still. Extra strange since the APO app is pretty great.
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Mar 30, 2022 01:45
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 Yup same problem a few others on Reddit had posted about. My dad likes fixing this kind of stuff so I’ll have him take care of it
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Mar 30, 2022 03:39
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Keyser_Soze posted:I'll vouch again for the InstaPot sous vide STICK that I've used for 2 years now and it has buttons and no phone app My original Anova died and I replaced it with this one - it's great. I'd definitely reccomend it.
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Mar 31, 2022 14:48
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What's the best way to finish off something that's been puddled in a marinade that is prone to burning? I'm thinking I'd like to put some chicken breasts with Nando's marinade in vacuum bags to end up with something that's nowhere near as dry as they do it in the restaurants, but haven't really done any stuff with marinade sous vide before. Also, how long is too long with such a marinade? I was sure I'd seen a Serious Eats article on the subject of marinading chicken in citrus but haven't been able to find it upon looking just now. I seem to recall it starts to break it down a bit too much past a point.
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Apr 3, 2022 07:13
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Did you mean this article? https://www.seriouseats.com/the-science-of-yogurt-marinades
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Apr 3, 2022 10:31
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Allstone posted:Did you mean this article? https://www.seriouseats.com/the-science-of-yogurt-marinades I think I might be conflating that article and something I've seen someone say in a video in that case. It doesn't sound like there'd be a problem anyway, so I'll go ahead and do my usual bag/seal/freeze and I'm sure it will turn out well.
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Apr 3, 2022 16:14
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Sir Sidney Poitier posted:What's the best way to finish off something that's been puddled in a marinade that is prone to burning? Just spitballing, since I haven't really tried anything like that yet myself, but to me that sounds like an ideal case for broiling on the middle rack (or the rack below middle if your broiler is super aggressive). In theory you could also do a grill as well if that's more convenient than broiling. To me, it just sounds like something prone to burning is a bad candidate for "a cast-iron pan heated to a temperature approximating the surface of the sun", and something more indirect/radiant would be the play there.
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Apr 4, 2022 04:39
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Zarin posted:Just spitballing, since I haven't really tried anything like that yet myself, but to me that sounds like an ideal case for broiling on the middle rack (or the rack below middle if your broiler is super aggressive). I now want to experiment with my pizza oven. I did steaks and both sides seared equally (top and bottom) and carry over from 850F was insane.
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Apr 4, 2022 06:10
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KOTEX GOD OF BLOOD posted:Joule is superior imho. It heats up much quicker and needs much less water. Having to use your phone to control it sucks, but is worth it. In some respect it may suck, but being able to control it remotely and monitor it is pretty nice. My wife can chuck something in the puddle from the freezer, and I can control and watch it from work. If you have a sous vide but cannot be bothered to have a smart phone or tablet, I dunno what to say. It's like complaining that you have to change the channel on your TV with a remote rather than a physical knob. Joule superiority.
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Apr 5, 2022 13:32
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Or, you know, IoT devices are a massive mistake to bring into your house from a security, privacy, and self-service perspective.
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Apr 5, 2022 15:05
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Hasselblad posted:I can control and watch it from work In what scenarios is this actually useful? Controlling and watching a sous vide seems largely pointless compared to something like meat and pit temperatures on a smoker.
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Apr 5, 2022 15:43
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Do they still turn off when their connections get reset? That was a big reason I went for analogue controls. Hate ruining dinner, especially on long cooks. That and subscriptions can’t be a thing on analogue. It’s like entrusting your fridge to the control of a middle manager. No reason to make extra steps in the control.
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Apr 5, 2022 15:50
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My Anova has both but I haven't used the app in years I just don't really see the point, it's quicker to just dial it in with the dial on the unit.
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Apr 5, 2022 15:56
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Submarine Sandpaper posted:Or, you know, IoT devices are a massive mistake to bring into your house from a security, privacy, and self-service perspective. 
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Apr 6, 2022 13:32
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