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Argue posted:Out of curiosity: I understand that the consistency of the yolk is affected by the time spent in the bath. For a large egg like this, would the amount of time for your desired consistency need to be multiplied based on the ratio of an ostrich egg to a regular egg, or would you just need to add a flat 33 minutes to it?  It suggests just straight addition - but like you and Submarine Sandpaper said, that would probably affect the consistency of the yolk. If you can get a few eggs, why not test it out.
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Sep 12, 2018 16:00
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having eaten ostrich eggs before, i’m with lakeith on this one
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Sep 12, 2018 16:03
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Why do my SV burgers never come out really good? They're certainly edible, and nice and pink on the inside, but they have a weird spongy consistency/texture that is kind of gross. They aren't juicy or flavorful at all. Am I packing them too tightly? Searing them for too long? Making them too big? And before anyone says "why are you bothering with SV for burgers", I like to buy the ground beef in bulk, make the patties and freeze them two to a bag, and then be able to get home from work and just pop a bag into the bath for a couple hours.
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Sep 12, 2018 17:22
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IMHO deep fry SV burgers.
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Sep 12, 2018 17:28
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OldSenileGuy posted:Why do my SV burgers never come out really good? They're certainly edible, and nice and pink on the inside, but they have a weird spongy consistency/texture that is kind of gross. They aren't juicy or flavorful at all.
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Sep 12, 2018 18:46
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OldSenileGuy posted:Why do my SV burgers never come out really good? They're certainly edible, and nice and pink on the inside, but they have a weird spongy consistency/texture that is kind of gross. They aren't juicy or flavorful at all. Are you salting the meat before you form the patties? That can gently caress up the texture.
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Sep 12, 2018 18:48
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I throught you are not supposed to SV things above 4" diameter due to bacterial growth during the slow temp rise. If that's not a big deal I'll try it. However, a single egg is about 20€. So yeah not gonna do more than 1 or 2. Maybe one SV one normal.
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Sep 12, 2018 19:00
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Submarine Sandpaper posted:SVing an egg changes texture as a function of not only temp but also time (in much shorter intervals than anything except maybe fish). i bet if you didn't care about the white, an ostrich egg is huge enough you could just sous vide the yolk alone
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Sep 12, 2018 19:13
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OldSenileGuy posted:Why do my SV burgers never come out really good? They're certainly edible, and nice and pink on the inside, but they have a weird spongy consistency/texture that is kind of gross. They aren't juicy or flavorful at all. What are you doing that is different from the Serious Eats recommendation for a sous vide burger? In particular, look at the water displacement versus vacuum sealer recommendation. https://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html
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Sep 12, 2018 20:43
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Hopper posted:I throught you are not supposed to SV things above 4" diameter due to bacterial growth during the slow temp rise. If that's not a big deal I'll try it. From my understanding if you have a bacteria problem it's usually on the surface of the product or near surface. I don't know if there is a difference for eggs though. If your getting it sourced from a known location too you're probably fine.
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Sep 12, 2018 21:40
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That's why i soak a knife in alcohol, slice off the edges, then eat everything tartare
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Sep 12, 2018 23:18
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sterster posted:From my understanding if you have a bacteria problem it's usually on the surface of the product or near surface. I don't know if there is a difference for eggs though. If your getting it sourced from a known location too you're probably fine. I don't appreciate you judging me for eating eggs from the stormdrain
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Sep 12, 2018 23:24
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ulmont posted:What are you doing that is different from the Serious Eats recommendation for a sous vide burger? I never would have thought to sous vide a burger, is it remotely worth the effort?
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Sep 13, 2018 03:00
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Nephzinho posted:I never would have thought to sous vide a burger, is it remotely worth the effort? Having made several SV burgers, I don't think so. They're good burgers, but not as good as conventional techniques. SV has strengths, and burgers aren't one of them. You need to deal with the compression issue that was mentioned, and still sear it after, so you might as well have started out with searing it and made a (far superior) smash burger. The benefits of precision cooking aren't realized when the meat is ground and thin.
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Sep 13, 2018 03:33
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Someone recently posted in the thread about a 48-hour lamb thing. I’ve had a request for lamb, so I’d like to learn more! (Can’t make search work.)
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Sep 13, 2018 16:33
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Subjunctive posted:Someone recently posted in the thread about a 48-hour lamb thing. I’ve had a request for lamb, so I’d like to learn more! (Can’t make search work.) I made this for easter one year and it was a huuuuge hit. Even my partner who doesn't thinks she likes lamb loved it. I seasoned the lamb with salt, cooked it to 130 for 4-5 hours, then rubbed it down and finished it in a blistering hot over. It's fantastic.
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Sep 13, 2018 17:07
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Subjunctive posted:Someone recently posted in the thread about a 48-hour lamb thing. I’ve had a request for lamb, so I’d like to learn more! (Can’t make search work.) I've done 24 hour lamb chops a few times - probably like once a month since April? Throw some butter and fresh rosemary and a very small amount of garlic powder in the bag, maybe some long pepper or tasmanian pepper berries if you're batshit like me and just collect spices, set to around 135 and leave it. The lamb gets a totally different texture, almost mushy/cottony but in a good way? Take it out, sear it, eat it. By mushy/cottony, I mean it looks and feels like a steak when you've got it in the pan or on the plate, but once it gets in your mouth it's almost like eating pulled meat in that it just falls apart into fibers really easily. Sorta like a good white bread, in some ways, too. It's probably not for everyone but if I'm doing SV instead of cooking something regular, I'm usually tryna gently caress with textures and get something I can't get in a pan/on an oven. Doing 48 hours was more of an experiment and every part of it was a failure and I wouldn't recommend it ever again. Kenji Lopez-Alt says there's basically three breakdown points; 4 hours gives you something 'steaky,' 8 hours gives you something that pulls apart, and 24 hours gives you something he thinks is terrible but I really don't. 48 hours was like eating a sponge that I'd overseasoned with too much dried rosemary and regretted like crazy.
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Sep 13, 2018 19:30
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I want to SV a pork chop and then deep fry it into a tonkatsu dish
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Sep 13, 2018 19:38
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Whalley posted:That was me. Awesome, thanks. I’ll definitely try the 24-hour chop for myself, it sounds cool.
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Sep 13, 2018 19:54
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SHOAH NUFF posted:I want to SV a pork chop and then deep fry it into a tonkatsu dish If you look in my post history I tried it, it's surprisingly finicky wrt getting the breading to stick tbh
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Sep 13, 2018 22:31
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Carillon posted:I made this for easter one year and it was a huuuuge hit. Even my partner who doesn't thinks she likes lamb loved it. I seasoned the lamb with salt, cooked it to 130 for 4-5 hours, then rubbed it down and finished it in a blistering hot over. It's fantastic. I think that might be a little spicy for my audience, but I am pretty loving interested in it for myself. I found some frozen shanks for sale, so I think I'll do that this time. Just some lemon-rosemary-garlic in there and then let 'em go.
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Sep 14, 2018 01:04
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Puddling this 4lb Picanha this weekend for friends. Should be fun. I’m not necessarily soliciting advice, but I won’t ignore any good tips. 
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Sep 14, 2018 01:42
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Feenix posted:Puddling this 4lb Picanha this weekend for friends. Should be fun. I have one in the freezer so if what you do works out well please share.
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Sep 14, 2018 01:51
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Phanatic posted:I have one in the freezer so if what you do works out well please share. Did you get yours from Porter Road, too?
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Sep 14, 2018 01:55
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I got mine from a Brazilian market way the heck up in northeast Philly. But I will check Porter Road out. Never heard of it until now.
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Sep 14, 2018 01:57
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Phanatic posted:I got mine from a Brazilian market way the heck up in northeast Philly. They sell out of sought after cuts but then are really good about email notifications. I’m gonna make a nice chimichurri and serve it on a board (that I actually just made for it!) with some Caipirinhas!
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Sep 14, 2018 01:59
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I noticed that my grocery is selling ostrich meat. Unsurprisingly the internet has very little info on sous viding it and I'm not inclined to trust the result I found where the guy did it at 125. Anyone have experience with this?
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Sep 14, 2018 11:20
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Argue posted:I noticed that my grocery is selling ostrich meat. Unsurprisingly the internet has very little info on sous viding it and I'm not inclined to trust the result I found where the guy did it at 125. Anyone have experience with this? I've had it once (not SV), it was like veal.
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Sep 14, 2018 11:22
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Ah poo poo. I just realized that I put some fresh garlic in with the shanks I’m cooking for 48 hours. Am I about to kill people? E: They’ve been in about 18, I’ll rinse and repack them and then figure out if I need a whole new meal for Saturday. E2: actually, reading stuff like https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide makes me feel better. I’m cooking at 143F, and the water was hot when stuff went in. still, 
Subjunctive fucked around with this message at 14:07 on Sep 14, 2018 |
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Sep 14, 2018 13:48
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Subjunctive posted:Ah poo poo. I just realized that I put some fresh garlic in with the shanks I’m cooking for 48 hours. Am I about to kill people? You'll be fine, everything says botulism dies at 121 for 3 minutes or so. I do wonder why garlic is more of a concern than onions or other similar vegetables though? Can't anything have botulism?
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Sep 14, 2018 15:12
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More importantly, I'm curious if the garlic cooked well and tastes good. I tried making onion soup in SV once. Do not recommend.
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Sep 14, 2018 15:13
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xtal posted:More importantly, I'm curious if the garlic cooked well and tastes good. I tried making onion soup in SV once. Do not recommend. I share your curiosity. It's blendered into the paste I used to marinade, so we'll see.
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Sep 14, 2018 15:21
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xtal posted:I do wonder why garlic is more of a concern than onions or other similar vegetables though? Can't anything have botulism? It's worth being concerned about, but not overly, and not any more so than other dirt-encrusted vegetables. Garlic just had bad PR.
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Sep 14, 2018 16:51
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xtal posted:everything says botulism dies at 121 for 3 minutes or so If this is true why were people so spooked about botulism with sous vide for years up till now
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Sep 14, 2018 17:52
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Because it's called sous vide and not Freedom Cooking
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Sep 14, 2018 17:56
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AnonSpore posted:If this is true why were people so spooked about botulism with sous vide for years up till now Sporessss
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Sep 14, 2018 17:58
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I'm pretty sure garlic (in non-powdered form) mostly just tastes like garbage when you sous vide it. It's not any more suceptible to botulism than any other vegetable stored and cooked in the same way.
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Sep 14, 2018 18:31
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Argue posted:I noticed that my grocery is selling ostrich meat. Unsurprisingly the internet has very little info on sous viding it and I'm not inclined to trust the result I found where the guy did it at 125. Anyone have experience with this?  It was just okay. 131 F for 3 hours, just salt and pepper. Closest thing I've had in the past is lamb, but I haven't had veal before. Was definitely surprised at how much closer it was to beef than poultry though.
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Sep 15, 2018 13:49
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Argue posted:
Try it at 98.6 for 12 hours... put it in your butt
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Sep 15, 2018 14:56
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xtal posted:More importantly, I'm curious if the garlic cooked well and tastes good. I tried making onion soup in SV once. Do not recommend. Shanks were good, not overly or weirdly garlicky!
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Sep 16, 2018 20:45
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