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Relentless posted:I've been using my Anova to make black garlic. I would love to read a write up and taste test. Hopefully with photos. Take us on a black garlic journey.
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Jul 26, 2019 01:25
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Sentient Data posted:If it's all well insulated it probably didn't consume much power at all It's a cambro I wrapped in some styrofoam. Its also in the garage with an ambient temp of 80-100+ lately. I'm also doing a couple dozen bulbs, and only at 140. Black Garlic runs 20 bucks a pound on Amazon. I can't be doing that bad, and my mom loves that I'm making her something 'by hand'.
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Jul 26, 2019 01:32
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CaptainCrunch posted:I would love to read a write up and taste test. Hopefully with photos. seconding this
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Jul 26, 2019 01:38
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SVE just did a video of a one week steak, and that looked pretty awesome. I've debated getting one of those stupid black garlic maker thingies before, so I'm real interested to see how it comes out SV. 
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Jul 26, 2019 01:42
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Relentless posted:It's a cambro I wrapped in some styrofoam. Its also in the garage with an ambient temp of 80-100+ lately. I'm also doing a couple dozen bulbs, and only at 140. But if it was good, let us goons know, the stuff on Amazon is very hit or miss
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Jul 26, 2019 01:47
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Subjunctive posted:I have been secretly hoping that my Anovas die so I can justify a Polyscience, but they keep on trucking after 5 and 3 years respectively. I have a Polyscience that's died twice in 4 years. Also apparently (some part of?) ChefSteps got bought by Breville.
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Jul 26, 2019 02:59
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Infinite Karma posted:I was doing 700W x 24 hours x 21 days = 352 kWh, which would run ~$150 where I live. But if it's well insulated, it might only use 10-20% of that. Power here is about 5.5 cents per kwh, so about 20 bucks for that. Also the 3 week batch was pretty good. Very caramely. I just got a shitload of garlic from the cash n carry. Relentless fucked around with this message at 03:48 on Jul 26, 2019 |
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Jul 26, 2019 03:44
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Yeah, I’d guess...70W draw, if there’s a towel wrapped around the basin.
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Jul 26, 2019 03:54
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The power draw is much less because once it reaches temp it's pretty easy to hold that. This guide suggest that you spend about 2kw @ 140°F inside for a 24hr period while using a cooler. So that's 2kw x 21 = 42kw for the whole cook. Even just wrapped in a towel is changes it to 2.3kw x 21 = 48.3kw total. Guide https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-much-energy-does-sous-vide-use sterster fucked around with this message at 04:14 on Jul 26, 2019 |
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Jul 26, 2019 04:09
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CaptainCrunch posted:I would love to read a write up and taste test. Hopefully with photos. Same. Though I'd go crazy if I can't use my Anova for several weeks.
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Jul 26, 2019 08:02
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I'll post pics when this batch is done, got another week to go. The most important part doesn't photograph well, but I cannot stress the importance of doing this in an out building enough. Everything within 30 feet will REEK of garlic for 3 days. I'm not sure how that much smell gets through the double bagging and saran wrap and a lid, but by god it does.
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Jul 26, 2019 15:43
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Relentless posted:I'll post pics when this batch is done, got another week to go.
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Jul 26, 2019 15:44
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Relentless posted:I'll post pics when this batch is done, got another week to go. You can sometimes find heavy duty cling wrap that's made out of PVDC (polyvinylidene) which isn't as good at this as EVOH, but is better than LDPE (which is what almost all cling wrap is made out of these days). Most plastic vacuum sealer bags are a PA/PE laminate: PA (polyamide or nylon) for puncture resistance and PE (polyethylene) for sealing. It's actually the worst barrier to e.g. oxygen (which is what is generally used in industry to evaluate the effectiveness of the seal, as it's a good proxy for spoilage prevention during refrigeration) out of everything I just listed. EVOH is about an order of magnitude better than PVDC, which in turn is about an order of magnitude better than PA/PE. PA/PE is used because it's cheap, and if you're going to seal something and then throw it in the freezer it's fine; preventing freezer burn is mostly about preventing dehydration, and so you're less concerned about preventing diffusion of oxygen. If I was making a bunch of black garlic and didn't want to pay a shitload of money on a huge industrial roll of EVOH I'd probably just buy a bunch of jerky, eat it, and then wash and reuse the bags. I've never actually tried it, though.
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Jul 26, 2019 21:11
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SubG posted:If you want a better vapour/smell barrier look for EVOH (ethylene vinyl alcohol) bags. EVOH is what's used in industry to seal poo poo like jerky so it doesn't stink everything up. Thanks for the  !What's really fun is EVOH bags aren't that pricey... per unit. As long as you're buying 1k or more it's only 25 cents a bag! Now I'm wondering if there's any of these other bags (Amazon sells a variety of 'Smell Proof' bags/jars for weed, it looks like a lot of them are mylar?) that I could put the garlic in, close, and then vacuum seal inside the regular vacuum seal bags to minimize the smell.
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Jul 26, 2019 22:39
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ulmont posted:I use this one for anything smaller (they hold about 2 chicken breasts): I grabbed the large Stashers, and they worked perfectly for some chicken thighs. Thanks again for the recommendation!
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Jul 27, 2019 02:56
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Are there any deals going on SV rigs right now? Mine is dying I think. I want to get another before it does as I am using it a lot lately.
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Aug 6, 2019 17:54
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I had heard of this before but had never looked into it. Reading through here as really convinced me to give it a try. Gonna have to find a nice cookbook for it first tho.
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Aug 6, 2019 20:48
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Sakura-hime posted:I had heard of this before but had never looked into it. Reading through here as really convinced me to give it a try. Gonna have to find a nice cookbook for it first tho. Serious eats, Chefsteps, and anova's website, along with doug baldwin.
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Aug 6, 2019 22:22
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toplitzin posted:Serious eats, Chefsteps, and anova's website, along with doug baldwin. Also SousVideEverything on YouTube.
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Aug 6, 2019 22:55
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If you need an actual book. I really like this one - https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064/ref=sr_1_1_sspa?keywords=sous+vide+at+home&qid=1565130459&s=gateway&sr=8-1-spons&psc=1
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Aug 6, 2019 23:28
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poeticoddity posted:Also SousVideEverything on YouTube. in which our hero dry ages and cooks every possible cut of beef
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Aug 7, 2019 00:55
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Sakura-hime posted:I had heard of this before but had never looked into it. Reading through here as really convinced me to give it a try. Gonna have to find a nice cookbook for it first tho. Modernist Cuisine, MCAH
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Aug 7, 2019 02:35
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Subjunctive posted:in which our hero dry ages and cooks every possible cut of beef Forget that Twitch business, there’s only one Ninja out there I’ll accept as the real deal.
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Aug 7, 2019 02:39
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Subjunctive posted:in which our hero dry ages and cooks every possible cut of beef I honestly can't stand him anymore. I watched his stuff when I was getting into SV but his videos just became ridiculous. With Ninja always screaming into the camera and overloading the mic.
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Aug 7, 2019 03:26
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Ninja loves steak so much it's not entertaining. Will he like it? Of course, dude wants nothing more than steak in his mouth. Pretty sure you could marinate a steak in poo poo and Ninja will scream about how great it is.
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Aug 7, 2019 06:43
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It's Black Garlic Day! Technically, 4 weeks was over on Sunday, but I decided to order some smell proof (weed) bags off Amazon for storage and wait for them to show up. Bought a bunch of heads of garlic at the cash n carry, rinsed them off and got most of the dirt/loose outer skin off. Vacuum sealed while they were still slightly damp, then double bagged with a weight. Four weeks at 140, in the garage. Saran wrapped the gently caress out of the top of a cambro before putting the lid on, had to add about 2 inches of water a week, not bad from the evaporation standpoint. Bagged:  Unbagged:  A clove:  Clove peeled and cut:  They came out significantly blacker at 4.5 weeks vs 3 weeks (my first attempt). They're sweeter and tangier then regular garlic, much more caramelized but with still a garlicky bite at the end. They hold up their shape, but are easily squished to a paste if you want. I haven't really played around with it much, but the last batch went on/in a smoked turkey and it was fantastic. My mom likes them minced up, sauteed in butter and tossed with popcorn. I can confirm this is super legit. WARNING: If you do not love smelling garlic 24/7, do not attempt this in your home. Especially in the basement/kitchen/anywhere with a direct air route to your bedroom. For about 3 days it will REEK of garlic. I love garlic, but that's the correct word. After that it mellows out significantly, but whatever room it's in will smell of garlic for days after you're done. Unheated garage at a minimum, preferably a detached garage/shed. Upthread there's a discussion of bags that might help (Possibly cleaned out jerky bags?), but I can neither confirm nor deny their efficiency. I'm not positive this is cost effective, or make a better product than what you can buy, but it's a neat experiment.
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Aug 8, 2019 03:11
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Relentless posted:I haven't really played around with it much, but the last batch went on/in a smoked turkey and it was fantastic. My mom likes them minced up, sauteed in butter and tossed with popcorn. I can confirm this is super legit. Haha, your mom would. That's gotta be better than her usual butter-and-brewer's-yeast toppings. Like, love your mom like she's my mom, but srsly, just put some loving garlic salt on your loving popcorn, lady. Relentless posted:WARNING: If you do not love smelling garlic 24/7, do not attempt this in your home. Especially in the basement/kitchen/anywhere with a direct air route to your bedroom. For about 3 days it will REEK of garlic. I love garlic, but that's the correct word. After that it mellows out significantly, but whatever room it's in will smell of garlic for days after you're done. Unheated garage at a minimum, preferably a detached garage/shed. Upthread there's a discussion of bags that might help (Possibly cleaned out jerky bags?), but I can neither confirm nor deny their efficiency. Did you use standard vacuum sealer bags? I'm debating stealing my dad's Foodsaver next time I go home for sous vide purposes (mostly decarbing cannabis, but also looking forward to making foodstuffs), but if the bags aren't gonna keep the stink in, maybe I should get something different?
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Aug 8, 2019 03:18
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Relentless posted:I'm not positive this is cost effective, or make a better product than what you can buy, but it's a neat experiment. The cost analysis posted upthread where it costs very little energy to keep it running for 24 hours would suggest otherwise. You probably saved some money, but the cost of black garlic has been falling. You at the very least broke even with that batch size, but if you made a larger batch in a cooler you could probably cut your cost by a lot. The most expensive part would be sourcing the garlic, but my grocery has 5 smaller cloves for $1.50 all the time. Really good to see this experiment too, I have a folding proofer that can make black garlic like this, but I don't want it out of bread service for a month. I'll have to give this a try, because I really love garlic. Did the smell from the bags stop after a few days where I could move it back in doors, or did it persist for the entire time?
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Aug 8, 2019 15:22
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Jhet posted:The cost analysis posted upthread where it costs very little energy to keep it running for 24 hours would suggest otherwise. You probably saved some money, but the cost of black garlic has been falling. You at the very least broke even with that batch size, but if you made a larger batch in a cooler you could probably cut your cost by a lot. The most expensive part would be sourcing the garlic, but my grocery has 5 smaller cloves for $1.50 all the time. Yeah, god bless the cash & carry. Honestly, most of the reason I even tried this was as a present for my mother. It's something she likes and uses, plus this counts as "homemade", which magically makes it a better present. quote:Really good to see this experiment too, I have a folding proofer that can make black garlic like this, but I don't want it out of bread service for a month. I'll have to give this a try, because I really love garlic. It stops being intense, it's much more mellow and caramely, but it's still noticeable. And after pulling it out and dumping the water, the garage still smells of garlic the next morning. Glad to report that the smell proof bags have kept the entire fridge of smelling like garlic today, though.
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Aug 8, 2019 17:41
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Dirt Road Junglist posted:Did you use standard vacuum sealer bags? I'm debating stealing my dad's Foodsaver next time I go home for sous vide purposes (mostly decarbing cannabis, but also looking forward to making foodstuffs), but if the bags aren't gonna keep the stink in, maybe I should get something different? The smell with decarbing is way milder in sous vide than, say, the oven, but, yeah, you should be aware it’s not nothing.
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Aug 8, 2019 21:06
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What's the good SV rig to buy right now? Anova? ChefSteps? Something else? I don't really need wifi/bluetooth. My Gormia is dying I think so I want to get a new one before it does. I don't want a "mini" either as I use a big container a lot.
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Aug 13, 2019 15:40
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Trastion posted:What's the good SV rig to buy right now? Anova? ChefSteps? Something else? The 800W Anova has manual controls (and bluetooth, but I don't bother) and I've been happy enough that I've bought 3 for myself (for big holiday gatherings) and two for family members. The 900W (wifi) version heats up a bit faster but isn't worth the premium unless you want wifi.
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Aug 13, 2019 15:50
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Anova also has baller customer service
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Aug 14, 2019 06:30
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https://www.seriouseats.com/2019/08/peanut-butter-sous-vide-steaks.html
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Aug 19, 2019 18:49
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I made Kenji's lengua tacos https://www.seriouseats.com/recipes/2010/12/sous-vide-tacos-de-lengua-tongue-recipe.html They were pretty good. My wife and two of three kids were horrified by the appearance of the cow tongue and refused to eat it. Cowards! That leaves me and the baby eating lengua tacos all day.
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Aug 19, 2019 19:01
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I mean cow tongues are pretty gnarly lookin'. Love me some lengua tacos though.
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Aug 19, 2019 19:49
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quote:(I’m a butter-baster! Sous vide red meat isn’t good!**). the gently caress???
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Aug 20, 2019 05:56
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I want to make pastry cream sous vide, because gently caress stirring and straining. I haven't found a ton of SV recipes, and most of them look like they don't set up well -- they stay pretty thin and runny. I do want mine relatively firm. Because cornstarch doesn't set up at lower SV temps, I think that means gelatin. (or gums but I have more gelatin on hand) The general shape of the recipe is to throw everything in a blender, blitz it thoroughly, pour into a ziploc, SV for ~30 min at 176. Shake it and chill in the ziploc until filling. What I really need is proportions, but I could also use any tips or experience if anyone's done it before!
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Aug 22, 2019 16:14
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i like nice words
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Anne Whateley posted:I want to make pastry cream sous vide, because gently caress stirring and straining. If I recall it helps to agitate in the bag during the puddling a few times.
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Aug 22, 2019 17:45
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Thinking about getting into sous vide. Leaning toward the anova nano(based on a wirecutter review) and this. Plan to try it out with some brisket and inviting some people over to my new place for a housewarming, would I be ok just using ziploc bags to start? Are there any other accessories worth getting?
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Sep 3, 2019 20:28
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