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qutius posted:Here's another one: Used this one. Grabbed one for an Christmas gift for a friend. Appreciate it
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Nov 16, 2016 20:06
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Crunkjuice posted:What would you guys experiment with that sous vide makes drastically different from other cooking methods? I've done multiple steaks now, but I'm curious to experiment with other stuff. This meal was my first drat this device was worth buying http://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html Also stands out for me because it's an easy cook. I could never get pork tenderloin right before because of the whole pork will murder you mindset my parents instilled in me.
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Dec 4, 2016 17:49
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Glottis posted:I tried to make a chuck roast and failed horribly. I put it in at 135 degrees and took it out after a day, at which point I realized it got some significant lactobacillus activity (i.e. was green). I think it affected the flavor as well for sure, and I also realized that a day was not long enough at that temperature. I put it in for another day. It tastes like rear end. You should search the sous vide subreddit because you aren't the first to have that issue. But yeah apparently at that low temperature with a long cook time you should have s Dtopped it in boiling water pre circulating it
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Dec 13, 2016 03:24
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That was my understanding of it http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/why-do-you-boil-meat-before-sous-viding-lactobacillus
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Dec 13, 2016 04:38
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Portlandia.avi Sous vide it's over! https://www.starbucks.com/menu/food/hot-breakfast/sous-vide-egg-bites-bacon-gruyere
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Jan 13, 2017 01:46
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Some people make things way too complicated. Still laughing about this https://imgur.com/gallery/axewH
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Feb 8, 2017 23:42
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walruscat posted:Seeing this discussion of people making GBS threads on Kenji's recipes has me worried about my plan to make brisket this weekend. Specially since my wife doesn't like salty food. I've never really smoked anything, and I'd be using a Weber charcoal grill for the final smoke based on Kenji's recipe. Should I avoid this? Is there an alternative recipe I can try going with? If you have a weber I would just not use the anova and do this https://youtu.be/k0PYZL8lMrA Brisket is a motherfucker to cook but using that method has worked for me. I just did a final resting of about 1.5 hours wrapped in towels in an ice chest
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Mar 15, 2017 17:05
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Crunkjuice posted:So this was announced yesterday https://anovaculinary.com/meet-the-...sions+customers . I don't think i'd freeze it, but it seems pretty cool. You can get them directly from manufacturer on Amazon https://www.amazon.com/Stasher-Reusable-Silicone-Food-Clear/dp/B01DZQT9CU/
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Mar 22, 2017 02:18
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I followed this and it came out pretty decently http://www.justonecookbook.com/santa-maria-tri-tip/
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Apr 1, 2017 01:06
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Sacred Cow posted:I just finished a chuck at 135 for 24 hours and it's interesting to have a chuck taste with a steak consistency. What kind of temp/time would I need to get a traditional pot roast consistency if I wanted to try again in the future? Meh I would just drop it in a pressure cooker and have pot roast in an hour max. Not seeing the point of sous vide chuck and wanting pot roast consistency. That being said this was a dope recipe https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
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Apr 6, 2017 01:02
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sterster posted:Is this something that people do? I just assumed most people at least in the smoking world smoked the whole brisket. Honestly I didn't even know there were 2 different muscle groups when I started. Speaking to my smoker friend at work I assumed he cooked the whole thing then served according to peoples preference. It seems silly to me to cook the same meat as far as cook times go in 2 different sessions. Unless I was looking to make just pastrami I don't see what the point would be. Please educate me though. This is/was literally my first time cooking this cut of meat. Aaron Franklin has some great videos on bbq in general and his well known brisket recipe is amazing on the smoker. This is a good starting point to understanding the beast that is Brisket https://www.youtube.com/watch?v=VmTzdMHu5KU
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Apr 30, 2017 03:50
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The chef steps Salmon Mi-Cuit was pretty amazing. It's going to be a weekly recipe in my house for a quick snack to keep in the fridge
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Jun 2, 2017 23:21
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Anne Whateley posted:Shake Shack's cookbook just came out, supposedly with all their recipes. For the fried chicken sandwiches and tenders, it says "we make this sous vide, but nobody has that at home haha! So here's a totally different recipe." We just got a Shake Shack in Houston last year and don't remember that sandwich standing out as anything special when I tried it. I would try this though https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken at the bottom they link to a sandwich recipe after you sous vide the chicken
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Jun 9, 2017 15:27
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arisu posted:Hello friends. I bought an Anova on Prime Day and used it for the first time on some ribeye today. It was pretty incredible. Get a crock pot. Stick the anova in. Throw in corn, a stick of butter, a block of cream cheese. Take out anova and turn on slow cooker. Cook for an hour and use immersion blender to cream. The end I keep going back to pork tenderloin. Best bang for your buck. Got a nice pork butt cooking for some pulled pork tomorrow since rain has stopped me from using my kettle grill outside
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Jul 17, 2017 05:05
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It's a southern food that BBQ restaurants make to kill the patrons off
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Jul 17, 2017 17:56
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Time Trial posted:Doing a 24 hour pork shoulder, and checked this morning to find it bobbing a bit at the top of the cooler, which I'd covered with foil. I've now added a weight to the bag and it's sunken. Does the time the bag wasn't totally immersed mean it's hosed at all? I always have to rebag after the first couple of hours and vac seal again because of this issue. Last week I decided to double zip lock and used the water immersion method with the intent of vac sealing after a few hours. The drat thing never floated after 18 hours. namaste faggots posted:Man, a pork shoulder has a tasty amount of fat. I wouldn't bother sving it at all. That's why you finish on a grill and use the fat from the bag to make an incredible sauce
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Jul 22, 2017 17:05
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This worked out pretty well for me https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast I make the assumption that everyone has an herb garden. Someone once told me they never more than 4 ingredients when they cook. How can you live like that? Edit: you also need to know how to trim meat somewhat
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Aug 22, 2017 05:14
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Subjunctive posted:Mi-cuit salmon. That's the good poo poo. Sous vide carrots are probably the best way to cook carrots
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Aug 24, 2017 03:18
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Anne Whateley posted:How much are short ribs by you guys? They're delicious, but here they're like $7+/lb for mostly bone, definitely not super cheap. I was going to comment the same thing. In Texas short ribs are no longer cheap.
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Sep 10, 2017 17:22
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Speaking of Chuck did the airplane sous vide guy die?
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Sep 11, 2017 04:26
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https://www.reddit.com/r/sousvide/comments/779b6r/so_i_got_a_cooler_with_8_big_chickens_in_it_how/ This dude going to make people sick
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Oct 19, 2017 01:32
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https://www.monoprice.com/product?c...als+LLC-1122587 $47.99. Debating on getting some for gifts
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Nov 1, 2017 20:05
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A 4-5lb pork butt is my lazy sous vide 18 hour cook for the weekend. The Kenji rub is spot on. I haven't noticed a big difference with the finish in the oven compared to the grill.
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Dec 2, 2017 03:58
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Subjunctive posted:I'm getting my sister an Anova for Christmas. What 3 recipes should I print out and send along? Kenjis pulled pork has always been a crowd pleaser If she likes fish chefsteps salmon mi cuit is dope
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Dec 12, 2017 19:48
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Yes the HEB butcher sucks. Since you are in Texas why didn't you just go to a meat market?
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Dec 22, 2017 02:06
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That's pretty good advice. I have a cousin who married a pretty successful chef and he is pretty awesome dude who loves talking about food, I do well with a Mexican food recipe that is hearty and he may not be aware of, I am no where skilled as he is but I know it's a drat tasty meal he will appreciate
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Dec 27, 2017 19:32
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Pretty thorough write up on the Mellow https://www.wired.com/review/mellow-sous-vide-review/
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Jan 5, 2018 14:51
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Doc Walrus posted:So folks I'm trying Salmon Mi-Cuit for the first time tomorrow and I have some questions. Yes cut off the skin and debone if you can. Sushi grade meat isn't a real thing so as long as it's fresh it's fine It's delicious
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Jan 6, 2018 07:39
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Loco posted:I had an argument with a friend about this- doesn't this burn the butter, and isn't that bad? A quick google leads me only to recipes recommending basting with butter, not searing. This thread is the only place on the internet I've seen searing with a little butter recommended. I think that poster meant finishing with butter not searing the entire time with it
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Jan 6, 2018 17:12
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I bought a mapp gas torch but it takes forever compared to a blazing hot cast iron skillet. The torch is great for nachos though!
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Jan 31, 2018 04:27
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Yeah glass cooktops and cast iron will work but aren't the greatest. I have an old school electric coil so it turns up the heat quickly and contacts the cast iron well enough.
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Jan 31, 2018 04:44
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From reading comments on Reddit when people did any type of prime rib it doesn't come out great. I just use the serious eats reverse sear for standing rib roast. It was pretty fool proof and they have a step by step guide that's hard to gently caress up
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Feb 24, 2018 15:21
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It's been discussed in here before but that green poo poo happens with long cooks sometimes. You can prevent it by boiling the roast for a minute before dropping it in the water bath
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Feb 24, 2018 20:52
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Glottis posted:I tried to make a chuck roast and failed horribly. I put it in at 135 degrees and took it out after a day, at which point I realized it got some significant lactobacillus activity (i.e. was green). I think it affected the flavor as well for sure, and I also realized that a day was not long enough at that temperature. I put it in for another day. It tastes like rear end. Yep I remember this dude having same problem
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Feb 24, 2018 22:55
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Yes those tiny smelly molecules will travel through plastic if they have enough time. My 18 hour pork butt cooks always smell up the house. Vac sealed or ziplock.
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Mar 29, 2018 04:53
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Seven Hundred Bee posted:
I upped my cooking time to 48 hours and gently caress, a chuck is incredible at that time. Temp was 131. Followed the chef steps directions for searing and dropping the toasted garlic and rosemary in the bag while it cooked. Came out almost buttery tender. The bag sauce was perfect as well. I really want to try with venison next like the other dude did in here
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May 1, 2018 05:00
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Use the circulator to reheat water to below boiling and thaw out the bag and then dump it into a pot? Alternatively dethaw in fridge night before...
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Jun 1, 2018 18:35
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Knifegrab posted:I'll post slice photos next time. I have done it on a nuwave or whatever it's called. Got pretty darn hot too. You need an outlet for those. https://www.shopgoodwill.com/Item/54241629
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Jun 29, 2018 20:30
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Whalley posted:Well, that was a semi failure. I was hung over and let it go for 24 hours instead of the 18 the recipe said, and my pork fell in half as I was taking it out of the bag. It tastes amazing, but it ain't hitting the smoker. Why not? Pulled pork is pretty forgiving. I think last few smokes have been at least 2-3 chunks because it fell apart post water bath. An hour in the smoker wouldn't over cook it.
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Jul 1, 2018 21:03
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It was nice to enjoy the 4th and not fuss with a grill. Pulled pork finished on a kettle grill and I also decided last second to do some burgers with my anova. Pretty awesome how easily that is for batch cooking for 20 people. I meant to post this when I first saw it http://reddit.com/r/sousvide/comments/8vcikz/four_ny_strip_steaks_for_dinner_tonight_i_love_my/ Dude isn't trolling and people were defending his cooking at 154 degrees
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Jul 8, 2018 02:09
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