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yea the difference between mix maxing searing with a chimeny vs just using a pan is a 1mm difference, if that
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Jun 25, 2018 23:34
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Hopper posted:I can't tell whether you are joking or not. 1/4" (6mm) is far too much. The most grey a sous vide steaks should have is 1-2 mm and 2 is being generous. Otherwise there is a flaw in the technique somewhere. Yeah if it's 1/4" thick grey on each side on an 1" thick steak, that means half of the steak is grey.
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Jun 26, 2018 00:00
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Hopper posted:I can't tell whether you are joking or not. 1/4" (6mm) is far too much. The most grey a sous vide steaks should have is 1-2 mm and 2 is being generous. Otherwise there is a flaw in the technique somewhere. I wasn’t joking, but upon reflection it was the wrong number (posting on the go). You’re right.
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Jun 26, 2018 00:00
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So I guess I don't quite understand ghee. When I use oil, I put my cast iron in the stove and turn the heat to the highest and as soon as the oil starts smoking I throw a dallop of butter and the steak into the pan. Does ghee replace the oil or the butter? If the former do I do the same thing with ghee, heat on highest heat and as soon as it starts smoking throw the steak in there?
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Jun 26, 2018 00:57
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Ghee functions like oil and tastes like butter, so you don't have to use two things, just one. It replaces both.
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Jun 26, 2018 01:34
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i like nice words
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Anne Whateley posted:That's a ton of ghee to go through. I have Indian grocery stores not far from me, so I just buy a jar, and it'll last me a year or more. It probably is cheaper to make your own, especially if you do something with the whey, but it's not that pricey either. oh yeah lol - I only mean that butter is very cheap, sold everywhere, and it's a simple process that both makes it taste better and extends the shelf life by months.
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Jun 26, 2018 03:39
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Anne Whateley posted:Ghee functions like oil and tastes like butter, so you don't have to use two things, just one. It replaces both. And it had a higher smoke point than most cooking oils.
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Jun 26, 2018 06:56
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Does it still retain the effect of the milk proteins in the butter that enhaces the crust though? My guess is no, as those proteins are removed in making Ghee right?
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Jun 26, 2018 07:03
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Ghee has a slightly buttery taste but really it has its own distinct nutty flavor. You should try it sometime. I cook eggs in it all the time it's good.
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Jun 26, 2018 07:17
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Trader Joe's regularly has jars of ghee for cheap as well if anyone is looking for a place to buy it.
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Jun 26, 2018 13:24
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Hopper posted:Does it still retain the effect of the milk proteins in the butter that enhaces the crust though? My guess is no, as those proteins are removed in making Ghee right? This was my thought as well, I'd still drop a bit of butter in the pan just before the steak even using ghee
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Jun 26, 2018 16:59
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Subjunctive posted:I’d have thought a brisket too thick to SV safely. That’s why I don’t do whole pork shoulders. I wonder if I’ve been denying myself for nothing. I regularly SV whole brisket @ 155F for 24 hours. Biggest one I've done was 20 pounds, and there was never a problem getting the whole thing to temperature. I salt and pepper, then vacuum seal in the Food Saver pleated bags. Finish in a smoker for 2-3 hours with cherry. Always delicious! Boneless whole pork shoulder gets rubbed down and vacuum sealed, then cooked at 165F for 18-24 hours. Finish for 1 hour in the smoker and serve. I really think the "nothing over 4"" rule is for shorter cooks.
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Jun 27, 2018 20:17
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The Hambulance posted:I regularly SV whole brisket @ 155F for 24 hours. same, never had a problem with big cuts in the SV. I've seen some giant cooler setups for doing huge briskets and they turn out just as good.
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Jun 27, 2018 21:25
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Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist?
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Jun 27, 2018 23:16
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couldcareless posted:Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist? Can always wrap a cambro with a couple layers bubble wrap.
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Jun 27, 2018 23:22
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couldcareless posted:Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist? I have a large gastro standard polycarbonate tub thats similar to a cambro. The gastro standard also has fitting styrofoam insulation boxes. For large long cooks I use the container with a lid that I dremeled a hole into inside the styrofoam box and slide the styrofoam lid on as far as it will go, which leaves on a hand wide open slit at the side where the Anova sits. That way I lose not even 2 mm of water level in a 36 hour cook.
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Jun 27, 2018 23:32
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couldcareless posted:Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist? This is my build. It's been pretty amazing for long cooks. I don't have to worry about evaporation. It holds temps rock solid for days. Has enough space for large cooks and the Anova just sits right in the hole you make. Note: These pictures were stolen from amazon and I didn't cut my lid in half. Simply put a hole in one of the corners and slide it in (gigity). Also, check different colors for the cooler as they sometimes run different prices. sterster posted:Just purchased 25q Party Stacker Colamn cooler and other poo poo to use. Going to make one of these. sterster fucked around with this message at 23:46 on Jun 27, 2018 |
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Jun 27, 2018 23:43
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I use a cooler for everything - a small one for small stuff and a larger one for pork shoulder or brisket. I will never understand why anyone uses anything else as a container: it’s just wasting electricity.
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Jun 27, 2018 23:58
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a foolish pianist posted:I use a cooler for everything - a small one for small stuff and a larger one for pork shoulder or brisket. I will never understand why anyone uses anything else as a container: it’s just wasting electricity.
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Jun 28, 2018 02:41
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SubG posted:I doubt many people running s-v setups are budgeting things tightly enough that it's worth worrying about the literally pennies' worth of difference. It was a reason why I got a cooler besides many other reasons. Here is a link to an article where they do a cost analysis on electrical usage. I mean we aren't talking hundreds of $$$. But for 24 hour cook it could cost you 1.10$ vs .30$ @.15$kwh (npr in 2011 reported .11$kwh national avg). So far I've SV best guess for just bbq stuff. brisket x 4 @ 36hr pork butt x 3 @ 24hr ribs x 4 @ 12 hr Totaling : 264hrs Costing me: $3.30 in a cooler vs open lid cambro containers $12.06 Note this doesn't include my weekly meal prep cooks, steaks, lemon curd, poached eggs, creme brulee and on and on. I know this may seem like I'm trying to browbeat you or what ever. I was genuinely curious because I did think about efficiency when purchasing my container so I ran the numbers. So yeah here are my numbers. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-much-energy-does-sous-vide-use 
sterster fucked around with this message at 03:34 on Jun 28, 2018 |
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Jun 28, 2018 03:26
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I also use a cooler. I don't do long cooks so I don't even minmax about the electricity, for me it was just Do I buy the thing that's cheaper, works better, and has more uses between cooks? Or do I buy the thing that's pricier, doesn't work as well, and can't really be used for anything else?
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Jun 28, 2018 03:32
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What I don’t understand is why there’s a three minute difference (about 40%!) in hot water startup time. That just doesn’t make any sense.
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Jun 28, 2018 03:45
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sterster posted:brisket x 4 @ 36hr I mean I'm not saying don't use a cooler for a s-v container. By all means do. But. you're probably changing your bottom line more by how you're trimming those briskets than whether or not you're running your puddle machine in a cooler.
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Jun 28, 2018 03:55
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I use a cooler for long cooks so I don't have to worry about topping it up. Otherwise I just use a tall Ikea stock pot. Found one with a nicely hinged lid, too: 
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Jun 28, 2018 04:28
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SubG posted:...or versus You're right. I was just taking the data from that site because it was easy. Turns out my cost is 13.09c (US avg 12.89c)https://www.eia.gov/electricity/monthly/epm_table_grapher.php?t=epmt_5_06_a. I was not trying to inflate the numbers artifically but prior to the cooler I was cooking in a metal pot with no lid so... I do have a question why you are averaging the cost over value of food. Thought we were simply looking at cost savings of a cooler and how quickly you'd recoup your cost doing sv in said container. After you recoup your cost that's money you can spend on delicious meats that you'd presumably be cooking anyway. sterster fucked around with this message at 05:11 on Jun 28, 2018 |
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Jun 28, 2018 05:05
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Meh.com has a refurbished FoodSaver V3230 vacuum sealer on sale for $35 if anyone needs a cheap replacement or wants a second sealer.
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Jun 28, 2018 05:07
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I use an extra circulator so that I can put my sous vide setup inside a sous vide 
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Jun 28, 2018 05:29
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¿Que?
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Jun 28, 2018 05:30
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sterster posted:I do have a question why you are averaging the cost over value of food. Thought we were simply looking at cost savings of a cooler and how quickly you'd recoup your cost doing sv in said container. After you recoup your cost that's money you can spend on delicious meats that you'd presumably be cooking anyway.
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Jun 28, 2018 05:54
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I went with the cambro + insulating wrap and lid because I already had a 12 qt cambro. But drilling a hole in a cooler would still have been cheaper and I feel dumb. 
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Jun 28, 2018 05:59
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My cambro eqivalent is larger than any cooler I've seen here, but I suspect coolers come in larger sizes in the US.
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Jun 28, 2018 06:47
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Hopper posted:but I suspect coolers come in larger sizes in the US. we have idiots that pay $1,299 for these  OUTSIDE 24 3/4” × 23 1/4” × 63 1/2” INSIDE 16 3/4” × 17 3/4” × 54 5/8” EMPTY WEIGHT 89 LBS 259 CANS OF BEER 316 POUNDS OF ICE (ONLY) Yeah people are crazy about coolers
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Jun 28, 2018 07:17
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We use reasonably big cambros in the Red Cross which use clear liners. This led to an unfortunate news story a few years back about food being delivered to one church in "trash bags". 
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Jun 28, 2018 07:51
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RandomPauI posted:We use reasonably big cambros in the Red Cross which use clear liners. I didn't think the blood of christ needed to be cool
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Jun 28, 2018 14:22
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couldcareless posted:Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist? I have a 100 quart cooler that I use for briskets, ribs, and pulled pork. My Anova wouldn't handle that much water, so I made my own SV setup with a 5-gallon bucket heater and an Inkbird temperature controller. I circulate the water with a little $10 pump I got off amazon that can handle continuous duty and the heat of the water. I can move this whole setup to my 150 quart cooler if I have to cook more than 2 briskets at a time, but that's only happened once  Also, gently caress those Yeti coolers. Anyone that would pay that much for a cooler is retarded. 100 Quart cooler: https://www.amazon.com/gp/product/B000G64FJK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 150 Quart cooler: https://www.amazon.com/Igloo-Quick-...8NJ450SPDCS5BFW
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Jun 28, 2018 16:29
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sterster posted:I do have a question why you are averaging the cost over value of food. Thought we were simply looking at cost savings of a cooler and how quickly you'd recoup your cost doing sv in said container. After you recoup your cost that's money you can spend on delicious meats that you'd presumably be cooking anyway. Point is unless you happen to be a multinational fast food chain or something, that poo poo doesn't matter. Because your process isn't already finely-tuned enough that fractions of a percent optimisation are actually meaningful. Let's go to the store and both pick out a stack of 4 briskets. If both of our stacks end up weighing the same to within 1%, that's a miracle. Okay, say we have that miracle. Now let's trim the briskets. If we trim them and end up with the same net weight to within 1%, that's a second event of theological significance. But let's say that happens. Now we cook the things. Check to see if the cooked briskets weigh the same as each other to within 1% for further evidence of divine intervention. Now plate that poo poo and send it out in precisely identical portions (note: miraculous event beyond the scope of our current investigation). Measure the difference between weight out and amount of waste/scraps. If those all agree to within 1%, sing more hosannahs. And then we move on to everything else beside the briskets. Again, not saying you shouldn't use a cooler. Use a cooler. But the efficiency argument is one of those sciency-sounding things that just happens to not be that big of a deal in the real world of most peoples' kitchens.
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Jun 28, 2018 21:23
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Use less electricity when you can, jeez. Not every decision has be purely about savings.
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Jun 28, 2018 21:49
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a foolish pianist posted:Use less electricity when you can, jeez. Not every decision has be purely about savings. The difference (per the single trial posted by sternster earlier), over a three-day cook, is 0.14 kWh. The average US home uses about 900 kWh a month, or about 30 a day. You're talking about a fraction of a percent of the average daily household energy budget. I mean save more energy, yeah. But that's not really a good argument here. You'd literally save more energy by re-organising your fridge to shave a couple seconds off the time you have the door open when you're getting something out.
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Jun 28, 2018 22:52
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It just occurred to me that you could use bubble wrap to top the water in a circulator setup. It should float on its own, insulate a little tiny bit, prevent evaporation, and it's hella easy to cut into whatever weird shape you need. Also it's cheap. I just bought a roll the other day. Maybe I'll give it a try this weekend.
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Jun 28, 2018 23:01
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ping pong balls too
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Jun 29, 2018 00:33
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