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The commercial bargain generic food saver bags off Amazon. I've used them a lot with no issues. I should clarify the smell was more like an old blood and rubber thing, not so much plastic like the vacuum bags. My put them in the water bath starting when they were frozen, maybe they just sat around the danger zone for too long
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May 12, 2017 05:42
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Norns posted:I had fantastic results from the same temp and time. Same
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May 12, 2017 06:27
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Not specifically a Sous-Vide question, but one I think might be best served here... Do you guys think ChefSteps Premium is worth it? I like their presentation, their info and breakdowns... I guess there are more recipes, classes and videos for 39 a year. Anyone have a sub? How do you feel about it?
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May 12, 2017 19:04
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Feenix posted:Not specifically a Sous-Vide question, but one I think might be best served here... I do not have a subscription and personally would not buy one but I'm curious what you saw that got you interested, if it's anything beyond the facts you listed. Like a specific recipe behind a paywall or something. If you don't mind sharing.
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May 12, 2017 21:53
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I bought premium when it went on sale for $19 for lifetime access. It's....fine. So far the premium classes and whatnot are not really the deep, "next-level" things that they advertise them to be, and one thing that was disappointing was that some of the classes are just an assembling of already free recipe vids plus one or two additional premium ones. But I like Chefsteps content in general and am fine with paying  to support them if nothing else.
Mikey Purp fucked around with this message at 22:53 on May 12, 2017 |
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May 12, 2017 22:48
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theres a will theres moe posted:I do not have a subscription and personally would not buy one but I'm curious what you saw that got you interested, if it's anything beyond the facts you listed. Like a specific recipe behind a paywall or something. If you don't mind sharing. I just like the cut of their jib and wanted more access. Mikey Purp posted:I bought premium when it went on sale for $19 for lifetime access. It's....fine. So far the premium classes and whatnot are not really the deep, "next-level" things that they advertise them to be, and one thing that was disappointing was that some of the classes are just an assembling of already free recipe vids plus one or two additional premium ones. But I like Chefsteps content in general and am fine with paying Right on. Man if they ever have a sale... I need to be on that. 20 bucks LIfetime... SO much more palatable.
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May 12, 2017 23:18
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I wanted to make ribs and I'll likely be using Kenji's recipe. However, the recipe is for St Louis ribs and we prefer baby back. Is there any adjustment I would need to make for that, like lower temperature or different time?
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May 13, 2017 18:34
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I'm surprised there isn't a list of containers in the OP. I looked elsewhere and see a lot of the 3gal plastic containers. I see my Anova works up to 5gal. Do the 3gal fit a big thing like a pork shoulder, rack of ribs, or brisket? I live in an apartment now that doesn't allow grills/smokers.
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May 15, 2017 17:26
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I will fix that oversight later today
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May 15, 2017 17:29
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Steve Yun posted:I will fix that oversight later today The Joule should probably be included as well at some point.
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May 15, 2017 17:36
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Just an udate for anyone who may not already be fully aware of this, I tried the ChefSteps Devilled egg recipe (it was good) topped with their quick-pickled onion (I did shallots, but it was good!) and their methodology for perfect HB eggs was.... great! Perfect outside, perfect yolk, very easy to peel... etc [edforContent] https://www.chefsteps.com/activities/the-best-deviled-eggs-are-sous-vide-deviled-eggs
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May 15, 2017 18:57
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 Anova dropped to $109 for the last week, who knows if it will stay there for long
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May 16, 2017 01:03
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Memorial day is coming up and I'm celebrating my birthday on it, so I think I might do a batch of smoker ribs and a batch of the chef steps pink salt ribs and do a group taste test.
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May 16, 2017 02:26
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I am a pretentious motherfucker so Mother's Day brunch was sous vide egg bites with sauteed ramps alongside asparagus and prosciutto. The Anova behaved itself when I put the jars in but had a very hard time maintaining temperature after that. It would fluctuate between about 183 and 186, beeping every time it climbed past 184.7. This didn't seem to affect the cooking but was definitely a little disconcerting given that it usually has no trouble holding the exact temperature (also, the beeping sound is annoying when you hear it every few minutes). Is this a common experience when cooking with mason jars or should I be worried? My local market sent me a coupon for a free dry-aged top sirloin, so I need it to hold out at least a little while longer. (The ChefSteps egg bites recipe worked pretty well. For the dairy I used 100% cottage cheese based on the Facebook video and it worked very well. Nobody else in my family has actually eaten the OG egg bites so I've probably ruined their expectations for when they finally do.)
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May 16, 2017 05:51
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Did A++ amazing fajitas Sunday - Flank steak, 6 hours 136 degrees. Finish on Grill - Pounded chicken breast 40 minutes 160 degrees. Finish on Grill Plus my patented fajita seasoning (enter the temple of secrets, if you dare) and some chili powder from my friend's special, homemade batch.
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May 16, 2017 18:25
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That seems really high for chicken. I go in the 140s.
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May 16, 2017 18:33
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Flash Gordon Ramsay posted:That seems really high for chicken. I go in the 140s.
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May 16, 2017 18:37
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Plus it's pounded and finished on the grill. I'm not sure why you'd need to vizzle it at all.
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May 16, 2017 19:44
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I needed it done quick (30 minutes, instead of an hour), and I wanted to see how it came out. Verdict: excellent. better than sending it straight to the grill. It firmed up the meat and made it soft enough to cut through with a butter knife.
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May 16, 2017 20:32
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lavaca posted:...The Anova behaved itself when I put the jars in but had a very hard time maintaining temperature after that. It would fluctuate between about 183 and 186, beeping every time it climbed past 184.7... My Anova drops about 4 degrees when the jars go in, but once it gets back to temp it holds within .1 degree of 185. Hopefully yours isn't about to go pop, but Anova seem to have pretty good customer service (at least if you're in the US). I vizzled again this weekend - egg bites for the week (smoked salmon and dill, which I can heartily recommend); and two f'ing massive bone-in ribeyes, the eating of which was an almost religious experience. Incidentally, any U.K. Goons looking for short ribs, get to Waitrose, quick. Their butchers don't know poo poo, but they've got them knocked down to £5/kilo. My frozen 'meat library' now includes short ribs, ox tail and ox cheek, all waiting for their turn in the puddle.
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May 16, 2017 20:56
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So I have an Anova. It's great. Invariably when I SV some meat or something it maintains temp... within half a degree of very occasional flux. I just put 7 eggs in a pot with it and turned it to 203 (well I put the eggs in when it hit 203 target. The eggs are/were cold but it's been like 10 min and the thing is struggling with temp. 198. 199. 202... 197 just now. That's 6 degrees off the mark... Is this normal? Is this a top end temp that's hard to hit for the Anova?? [Edit] 204.7. It's all over the place. Back to 200. Keeps occasionally beeping too. (Like it's hit its target temp...)
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May 20, 2017 18:51
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How big is the pot? Is it covered?
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May 20, 2017 18:59
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Steve Yun posted:How big is the pot? Is it covered? Stock pot sized. Only 7 eggs. Not covered but it was a 15 minute cook so I didn't worry much about evap.
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May 20, 2017 19:18
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If it's the anova hitting its limit, it's because every factor is against the anova's advantage. Relatively large vessel, uncovered, metal, attempting to hit a high temp. If you took away one or two of those factors maybe it would do better?
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May 20, 2017 22:15
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I had issues with my Anova till I started cleaning it after every use. My water is hard as gently caress and I get buildup on the temperature probe on longer hot cooks.
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May 20, 2017 23:45
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It's astonishing to me that the official anova app can't do a delayed start  I tried doing poached eggs at 143 F for 45min and it seemed like not enough of the whites had set. Not sure why that was the recommended temperature / time. I'm thinking 145 or 146 next time, or just giving more time perhaps.
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May 21, 2017 04:31
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Steve Yun posted:If it's the anova hitting its limit, it's because every factor is against the anova's advantage. Relatively large vessel, uncovered, metal, attempting to hit a high temp. If you took away one or two of those factors maybe it would do better? You know... could be the metal pot. Only the second time I've ever used it (I use a plastic bin usually). Or it could be I need to clean it. I don't think we have hard water, but who knows...
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May 21, 2017 05:17
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nuru posted:It's astonishing to me that the official anova app can't do a delayed start 146 for 50 min is my go to for sous vide eggs.
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May 21, 2017 05:33
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rockcity posted:146 for 50 min is my go to for sous vide eggs. 12.5 minutes at 167 for large eggs for poaching. I cook them at least twice a week for breakfast.
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May 21, 2017 05:41
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rockcity posted:146 for 50 min is my go to for sous vide eggs. Looking up techniques, I think the problem is also probably that I didn't pop the de-shelled egg into a simmer to strengthen the wall a bit? Kenji does it in http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
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May 21, 2017 05:46
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Megabound posted:12.5 minutes at 167 for large eggs for poaching. I cook them at least twice a week for breakfast. Runny yellow? No snot?
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May 21, 2017 06:20
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4 minutes in previously boiling water, splash of vinegar. Why bother with SV, there's no difference.
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May 21, 2017 06:22
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Feenix posted:Runny yellow? No snot? I posted an image a couple pages back.   This first time I did at 13 minutes, and the egg on the left was in about a minute longer, so I dropped down to 12.5 and get them out at the same time and they're perfect.
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May 21, 2017 06:26
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Sous vide halibut, asparagus and spinach risotto:  It has been awhile since I have used sous vide for fish and I forgot how easy and delicious it is. The only part that is a little difficult is getting the fish in and out of the pan to sear without it falling apart.
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May 21, 2017 14:01
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Got a quick recipe for the asparagus? I actually have never put a vegetable in the bath and have about 5 lbs of asparagus to use up.
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May 21, 2017 15:17
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85C at 15 minutes. Liberal use of butter recommended.
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May 21, 2017 16:28
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Thanks. I'll give it it a shot tonight
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May 21, 2017 17:33
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Norns posted:Got a quick recipe for the asparagus? I actually have never put a vegetable in the bath and have about 5 lbs of asparagus to use up. Butter, salt, pepper. 190F for 12m.
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May 21, 2017 17:50
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I can google (and I'm sure the recipes I'll get will be just fine) but for the sake of discussion, I'll ask here... Never done SV chicken before. Got some boneless beasts today at the store. Best temp, duration, simple but delicious preparation? Nothing fancy needed, just wanted to SV something new today... (and then eat it...) 
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May 21, 2017 20:39
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Feenix posted:
140F for an hour, wrap in prosciutto and pan-sear. Phanatic fucked around with this message at 20:50 on May 21, 2017 |
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May 21, 2017 20:47
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