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What's in those bottles under the table?
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Sep 18, 2019 06:29
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Oh, I've been screwing around trying to make kombucha. That's the first batch I ever bottled and I think I screwed it up by adding too much stuff on the second ferment. I do have 1 happy looking scoby though.
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Sep 18, 2019 07:53
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Tres Burritos posted:You motivated me to try myself since I'd been eyeing the recipe for a while. Hope yours turned out better than mine. They were super mushy and I ended up tossing the batch. I think maybe they were the wrong variety of cucumbers? Only 1 of the 3 jars sealed as well. Still would've been safe as fridge pickles but they weren't worth keeping. Still want to give it another go with different cukes and maybe doing some picked jalapenos or onions.
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Sep 18, 2019 18:54
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Tres Burritos posted:You motivated me to try myself since I'd been eyeing the recipe for a while. Is this a stainless steel workstation with racks that you put a single induction burner on for the sole purpose of doing things with fermentation in your garage or something?
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Sep 18, 2019 18:59
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LOL that gave me flashbacks to making ginger beer and blowing up most of my glass bottles because I'm a moron.
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Sep 18, 2019 19:07
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Dacap posted:Hope yours turned out better than mine. They were super mushy and I ended up tossing the batch. I think maybe they were the wrong variety of cucumbers? I've only tried the green beans so far and they're not mushy at all. Not 100% satisfied with the flavor though, need to add like ... less sugar? Maybe? Mine also sealed okay, I barely tightened the lids at all since that seemed to be what the internet recommended. Nephzinho posted:Is this a stainless steel workstation with racks that you put a single induction burner on for the sole purpose of doing things with fermentation in your garage or something? Yeah, my actual kitchen has like no countertop space whatsoever, Just that one table nearly doubles the amount of space I've got. The induction burner ... I only got it recently so I'm not 100% sure if it was a poo poo idea.
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Sep 18, 2019 19:20
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Tres Burritos posted:You motivated me to try myself since I'd been eyeing the recipe for a while. Does it really make a difference vs. just bringing the brine solution to a boil and then pouring it over the pickles?
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Sep 18, 2019 20:21
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Tres Burritos posted:Yeah, my actual kitchen has like no countertop space whatsoever, Just that one table nearly doubles the amount of space I've got. The induction burner ... I only got it recently so I'm not 100% sure if it was a poo poo idea. God I need a garage.
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Sep 18, 2019 20:21
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Tres Burritos posted:I've only tried the green beans so far and they're not mushy at all. Not 100% satisfied with the flavor though, need to add like ... less sugar? Maybe? Mine also sealed okay, I barely tightened the lids at all since that seemed to be what the internet recommended. I think my problem was more the cukes than the method. I think hey were just not a varietal that works well for pickling. I've seen a lot of people mention that this brine is too sweet, and most feedback I've read has people cutting the sugar quite a bit
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Sep 18, 2019 20:47
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Phanatic posted:Does it really make a difference vs. just bringing the brine solution to a boil and then pouring it over the pickles? Because you need to use vinegar with any veg you’re pickling this way, not really no. If you were making half-sour or sour pickles with salt+lacto this would work. You’re mostly just cooking the veg at 140 or whatever for an hour. The vinegar is the preserving agent in this case. I’d guess it would make the veg softer. If you’re going to ferment things, just use salt and let it make its own acidity. You just need to either vacuum seal it or fully submerse in a salt solution for the lacto to work. Key there is no oxygen so that pathogens can’t reproduce before the acidity is high enough.
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Sep 18, 2019 20:49
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Stupid question: if you sear your steaks on the stove in oil, do you guys dab your steaks dry or just leave all the residual oil on it?
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Sep 19, 2019 05:20
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Skyarb posted:Stupid question: if you sear your steaks on the stove in oil, do you guys dab your steaks dry or just leave all the residual oil on it?
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Sep 19, 2019 10:15
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Tres Burritos posted:Yeah, my actual kitchen has like no countertop space whatsoever, Just that one table nearly doubles the amount of space I've got. The induction burner ... I only got it recently so I'm not 100% sure if it was a poo poo idea. I have a similar burner to sear steak on the balcony at it is great. However mine says to not use it on steel surfaces as it heats up the surface due to how it works with induction . So be careful and check that.
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Sep 19, 2019 23:53
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I got my anova but it has been sitting in the box for 2 weeks as I debate what to make first, decided not to do brisket and wanted something simpler. I just watched Alton Brown's Sous vide episode and I am now leaning toward a beef roast and cheesecake. Gonna try it out this weekend I can't wait!
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Sep 23, 2019 23:18
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just make a steak?!
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Sep 23, 2019 23:25
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Definitely do some sort of roast, a pork butt at 145 for 18 hours is legit heaven.
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Sep 23, 2019 23:29
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The best demo of what you can do with sous vide for a newbie is, IMO, poultry. Yeah, a steak that's cooked perfectly is cool, but I've loaned equipment to friends who didn't know it was possible to have a moist chicken breast before they cooked one. It's also usually a cheap cut of meat so it doesn't feel like a big gamble and it's something most people have had cooked at least half a dozen ways for comparison.
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Sep 23, 2019 23:47
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Beo posted:I got my anova but it has been sitting in the box for 2 weeks as I debate what to make first, decided not to do brisket and wanted something simpler. I just watched Alton Brown's Sous vide episode and I am now leaning toward a beef roast and cheesecake. Gonna try it out this weekend I can't wait! Make eggs.
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Sep 23, 2019 23:49
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ColHannibal posted:Make eggs. Anything with eggs is pretty cool. Lemon curd, creme brulee, eggs poached in their shells for eggs benny.
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Sep 24, 2019 03:00
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Eggs were my first thing because you don't need to package them. just drop em in the tepid puddle.
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Sep 24, 2019 14:42
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Beo posted:I got my anova but it has been sitting in the box for 2 weeks as I debate what to make first, decided not to do brisket and wanted something simpler. I just watched Alton Brown's Sous vide episode and I am now leaning toward a beef roast and cheesecake. Gonna try it out this weekend I can't wait! Hopper posted:just make a steak?!
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Sep 24, 2019 14:59
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I'm going to cook something I've just been busy, moved into a new house and I also tried out one of those food delivery services. I'm going to break it out this week and cook some things, Steak and eggs included!
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Sep 24, 2019 16:57
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Anyone have a good silicone mold for doing Egg Bites Sous Vide? I don't really want to use glass containers but everything I see is for InstaPot, which I have but I want to use my SV rig. Or has anyone tried something like this? https://sousvideguy.com/easy-sous-vide-egg-bites-recipe-no-need-jars/
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Sep 24, 2019 17:26
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Why not use jars? I've been using them for everything? They are cheap as gently caress.
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Sep 24, 2019 17:54
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There was a Reddit post a few years back where someone tried the silicone molds. It didn't end well
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Sep 24, 2019 18:24
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I did them in jars back when they were the hot thing in the thread here. I can do jars but I was hoping there were good molds so I don't have to risk using glass in my Cambro in case one explodes. I don't really want glass shards or even food gunk in my new $400 Anova.
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Sep 24, 2019 19:19
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Trastion posted:I did them in jars back when they were the hot thing in the thread here. I can do jars but I was hoping there were good molds so I don't have to risk using glass in my Cambro in case one explodes. I don't really want glass shards or even food gunk in my new $400 Anova. Put the jars in a freezer bag filled with water and then put that in your Cambro. It won't circulate quite as well, but if a jar breaks it's inside a thick bag.
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Sep 24, 2019 19:34
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Why would the jars explode? The water is not even boiling, I use pickling jars all the time for creme bruises 80 C and have had 0 problems.
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Sep 24, 2019 20:43
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They shouldn’t. I routinely can things in mason jars and the internal temp will boil when I’m doing things like tomatoes. Short things like eggs won’t have any issue sub boil. Just don’t over-tighten the lids and no issues.
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Sep 24, 2019 21:07
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Whatever air is in there will expand when heated from room/fridge temp to cooking temp, a very weak jar could possibly break.
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Sep 24, 2019 21:16
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Hopper posted:Why would the jars explode? The water is not even boiling, I use pickling jars all the time for creme bruises 80 C and have had 0 problems. Gross.
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Sep 24, 2019 21:38
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Ola posted:Whatever air is in there will expand when heated from room/fridge temp to cooking temp, a very weak jar could possibly break. Again, only if you over tighten the rings on the jars. If you're not using actual mason jars (Ball, Kerr, etc) then you should try them. You just tighten them by hand until just a little snug and the lids are designed so that the air can escape when the expansion occurs. They've already engineered for this exact problem. You can pressure can with many of those jars which will absolutely raise the internal temp to boiling and cause that expansion you're worried about. If you take care of your jars and check for seal, there's very little risk of explosion, even less for sub-boiling temps. There are jars in my family that have been in use for 20+ years and the only thing that needs to be replaced is the lids because they don't reseal. Use can reuse them for other non-canned uses though.
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Sep 24, 2019 21:57
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Jhet posted:Again, only if you over tighten the rings on the jars. If you're not using actual mason jars (Ball, Kerr, etc) then you should try them. You just tighten them by hand until just a little snug and the lids are designed so that the air can escape when the expansion occurs. They've already engineered for this exact problem. You can pressure can with many of those jars which will absolutely raise the internal temp to boiling and cause that expansion you're worried about. Gotcha, but I'm sure there are some cheap crap ones around. It wouldn't explode with any big force, just break and spill the contents.
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Sep 24, 2019 22:05
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I had three mason brand jars break in one session. I think it was the thermal shock of cold ingredients + hot water. I've not had any problems since I started pre-warming the jars and letting the ingredients sit out for a bit to take the chill off.
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Sep 24, 2019 22:18
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Yeah. Thermal shock is just something glass doesn’t like. I’ve broken large Pyrex measuring cups and even a borosilicate Erlenmeyer flask that I thought was lab grade and could take the 100 degree F change in temp. I was very wrong. Same reason you shouldn’t take nice ceramic out of the freezer and put it straight into a hot oven. Good canning practice does mean keeping your jars in the 180F water until you’re adding the hot food. If you’re doing pickles you should use room temp too. Canning food is half art form half thermodynamics. It’s fun stuff, but you do some things for important reasons. And if you do, there’s lot of room for success.
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Sep 24, 2019 22:27
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Flash Gordon Ramsay posted:Gross. drat autocorrect... they are quite tasty though.
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Sep 24, 2019 23:15
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Flash Gordon Ramsay posted:Gross. I was doing a monster batch of egg bites for an event, using 288 eggs, and all my jars broke. That was too gross.
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Sep 26, 2019 19:39
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Phanatic posted:I was doing a monster batch of egg bites for an event, using 288 eggs, and all my jars broke. That was too gross. Thermal shock? How did the IC handle it? I've long worried about a bag breaking and getting meat juice and whatnot sucked into the innards of my IC.
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Sep 26, 2019 19:51
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Flash Gordon Ramsay posted:Thermal shock? How did the IC handle it? I've long worried about a bag breaking and getting meat juice and whatnot sucked into the innards of my IC.  There's some heating element tubes, a high water and low water sensor, and there's a little impeller with no moving parts (the moving parts are far away from the water up inside the non-immersible part). If something gross happens, you can take off the outer sleeve and clean off everything, but you'd have to do something weird to even need to do that.
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Sep 26, 2019 19:57
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Infinite Karma posted:If it makes you feel better, ICs don't really have innards to get things sucked into. My water sucks and I have to take mine apart to de-calcify it every once in a blue moon, but it just needs a little bit of a vinegar soak and it's shiny and perfect again.
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Sep 26, 2019 21:57
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