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This is just for my own personal gratification, but if I had one (waiting for a Sansaire), I would be making eggs for brunch every weekend. Take photos if you do 
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Jan 19, 2014 07:16
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i like nice words
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"Eggs Benedict but with salmon instead of pork" is eggs royale, if that helps your googling. My favorite is eggs royale florentine 
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Mar 22, 2014 07:29
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Not gonna lie, I would probably eat wet corned beef. It was traditionally made by simmering/boiling in open water anyway. Or was there a contaminant?
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Mar 27, 2014 23:45
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Never mind then, sorry! That sounds awful.
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Mar 28, 2014 00:50
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MasterFugu posted:perhaps you should do research yourself instead of going DURR MOLTEN PLASTIC BAD
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Mar 28, 2014 16:45
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MasterFugu posted:except he's not microwaving them :???: quote:An easy way to spot the difference [between safe and unsafe types of plastic] is to check that your cling wraps or plastic bags are rated microwave-safe.
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Mar 28, 2014 19:50
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You can also do it in the can in a crock pot. No worries about boiling or the pot going dry.
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May 24, 2014 06:23
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I would hold off at least until Black Friday. The Anova One was just $140 at Amazon, and I bet it will go even lower in pre-Christmas sales. The Dorkfood controller at $100 also looks straightforward, but still requires a crockpot.
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Nov 11, 2014 20:58
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This is 100% nuts, but in knitting, there's such a thing as blocking wires. They're long and thin, and flexible enough that you could weave them in and out of the edge of chicken skin, then trap the ends by poking them through squares of a cooling rack. If anyone actually does this, you owe me half the skin.
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Nov 21, 2014 18:22
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deimos posted:Err. Because I have been doing it forever and it's common sense? It was a natural step after doing creme brulé and ice cream.
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Dec 6, 2014 00:19
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I actually asked for recipes/experiences of the second option on the last page. If it works, it's much more convenient, obviously. The first way is the normal/traditional way to do it, just using the puddle as a bain-marie (instead of putting the whole setup in the oven).
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Dec 10, 2014 01:35
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Casu Marzu posted:Oh my god. I'm making the Modernist Cuisine Pommes Puree. These taste like mashed butter. 40% butter by weight. ...So it's only 24% butter
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Dec 24, 2014 08:32
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The thing to remember is sous vide is only getting more popular and prices are only going down. I've used a friend's a couple times, but I'm not getting one of my own until it passes the $100 price point. I can justify a $95 (or whatever) gadget much more readily than a $170 one. In the meantime, for perfect eggs that you can control almost as precisely, do the ATK steaming thing.
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Jan 30, 2015 00:52
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Not sous-vide, but I've had a lot of success making precise eggs using ATK's steaming method. Depends on the cook you want, but it's about 7 minutes total time for medium.
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Mar 14, 2015 04:02
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Beautiful, I've been waiting for it to drop under $100 to pull the trigger. Thanks!
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May 30, 2015 04:28
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Cambros are what a lot of people use because it looks just like the real chefs!!! If you want to minmax, a plastic cooler seems like the best option.
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Jun 2, 2015 22:00
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Flash Gordon Ramsay posted:I haven't but I absolutely would. I did use mine to pasteurize eggs so my wife could safely eat cookie dough when she was pregnant.
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Jun 5, 2015 02:33
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Phanatic posted:Or, you know, you could just buy pasteurized eggs. 
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Jun 5, 2015 13:38
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Are you missing the posts right above you that say just to use ziplocs?
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Jun 6, 2015 20:48
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Gonna cook my first big roast tomorrow! It's a boneless pork loin (not tenderloin) about 6" across and 3" up and down. Is this cylinder-like enough for Baldwin tables? I'm thinking 6 hours at 134° F, then searing chops individually for maximum crust. I do want it to be safe, especially since I'm cooking for other people. Thoughts or ideas?
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Jul 18, 2015 19:26
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I personally would rather make something else for dinner than eat raw meat that hung out in the middle of the danger zone for unknown hours.
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Aug 8, 2015 22:53
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Sur la Table definitely sells the big water oven types, if cost is no issue. They maaaaay also have had some of the wand type in-store, but I would call to check. Your safest bet would be to order what you want on Amazon, have it one-day shipped to an Amazon Locker where you're going, and pick it up when you get there.
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Aug 14, 2015 05:19
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This is probably a really dumb question, but why can't you bring a few chunks of firewood inside and put them in your oven?
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Aug 25, 2015 17:18
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My Anova seems to pull a lot of power (even to maintain temp). It's on the same circuit as my kitchen lights, and they dim and brighten in pulses with the Anova whenever it's on. Pretty sure that shouldn't be happening? The kitchen wiring is old, but that's never happened with any combination of appliances before. It's in a GFCI outlet if that makes a difference, but it's never tripped that or flipped a breaker. Anyone else notice power fluctuations like that?
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Oct 7, 2015 15:51
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Sorry I think I tricked you into thinking I knew electrical things. I do not! I guess I probably mean they're all on the same breaker? The GFCI buttons work, but I haven't actually tested it with water. The lights include both LEDs and incandescents. Neither ever flicker or dim otherwise. Things that work fine on the same breaker: fridge, kitchen lights, hall lights, bathroom lights, kitchen outlets including microwave and grow lights and sometimes a hand mixer or something, bathroom outlet including electric toothbrush. All of those are fine all at once, without the Anova. The Anova causes the pulsing even if everything is off except the fridge. (Haven't tried unplugging the fridge.) I rent, and I have no idea what the breaker amp is, but I'll find out tonight. It makes sense to upgrade even though it's never tripped?
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Oct 7, 2015 16:49
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I haven't tried it but this guy has some opinions. If you really want to go nuts, don't forget this whole thing started with butter as the liquid medium . . .
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Dec 15, 2015 04:41
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DARPA Dad posted:Not sure what you're implying with your second sentence. Normally I butter poach my tails but have never gotten the real hang of it. For whole lobsters, I parboil, shock, extract meat, roast in oven.
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Dec 15, 2015 05:12
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Butter in the bag is generally accepted, but if you don't like it, don't do it!
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Dec 15, 2015 06:18
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All beef is through the roof. In 2009 I had a lovely job, so if I had any red meat, it was the cheapest cut -- chuck steak at $0.99/lb. Inflation should make it $1.11 now . . . just kidding, it's about $5 near me now. http://io9.gizmodo.com/why-is-beef-so-expensive-this-year-1720868551 Anne Whateley fucked around with this message at 13:34 on Dec 21, 2015 |
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Dec 21, 2015 13:31
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One element is that the sous vide is at the target temp but the oven is above the target temp.
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Jan 21, 2016 19:45
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Subjunctive posted:Isn't it the temperature of the meat that matters? Why does the temperature of the surrounding medium make a difference? (For higher oven vs. lower sous vide, the heat transfer of air vs. water would counteract that, but I don't know to what degree.)
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Jan 21, 2016 19:53
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If you're going for traditional texture, what's the benefit of sous vide over the crockpot for corned beef?
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Mar 17, 2016 16:57
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Rainbow carrots are actually the opposite of heirloom -- they're just now being created. Not trying to be a jerk, it's just really neat.
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Apr 1, 2016 04:35
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The colored carrots that have been appearing over the last few years (in the US) are deliberately genetically engineered new varieties, not heirloom seeds preserved since the 1400s.quote:researchers have been changing up their colors and nutrient content to introduce entirely new varieties to U.S. consumers. Although geneticists have been creating these colorful carrots for many years now, they’re just starting to become popular I am charmed by the idea of a carrot museum though. Anne Whateley fucked around with this message at 02:59 on Apr 2, 2016 |
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Apr 2, 2016 02:57
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I'm not saying older colored varieties don't exist; of course they do. I'm saying the rainbow carrots that have shown up in grocery stores over the past few years in the US -- the rainbow carrots you're actually eating -- are totally new, deliberately genetically engineered, and it's cool.
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Apr 2, 2016 15:04
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Hot sink water is convenient enough. If conservation is a big concern, you can wait until the water cools afterward and then use it on your vegetable garden (or whatever).
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Jul 29, 2016 22:36
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I was unhappy with Kenji's SVed ribs too.
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Sep 7, 2016 19:30
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I didn't use his rib rub, so I'm not weighing in on his salt levels, but the cook itself (temp/time) was no good for me for the ribs. It was a bummer to spend that much time on something that would've been better in the oven.
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Sep 8, 2016 00:32
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I know this is the sous vide thread, but if you want shrimp in a hurry, you could sauté them in moments. Or if you sous vide and fridge them before you leave, don't reheat them when you get back, just eat them cold like shrimp cocktail.
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Oct 26, 2016 16:45
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| # ¿ Apr 23, 2024 11:38 |
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The cool tough guys on cooking shows all use cambros
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Dec 8, 2016 06:12
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