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Go with ribeye or strip steaks. You'll get better flavor for a lot cheaper. And most temperatures are safe consumption, except for things with a broad range, like beef. For medium rare, shoot for 130-135. There's a little variation in that range, but I find it pretty much idea. EDIT: Crap, this was in reply to ScienceAndMusic's post. That'll teach me not to quote.
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Mar 14, 2014 19:27
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It's weird that he sears them before vizzling, then again afterwards. Does that get you anything over just after?
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Mar 24, 2014 16:18
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Zorak of Michigan posted:Turns out it's totally fine. About 3 hours at 44C and my guacamole didn't even start to turn brown for about six hours after I set it out. Why did you need to heat them in the first place?
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Mar 30, 2014 17:28
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Plinkey posted:Cambro I'd go cooler over Cambro. Cambros are expensive, and there's no insulation. I have no idea why they're so popular for sous vide rigs.
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Apr 4, 2014 19:16
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That sounds like something hitting the impeller. There might be a bit of plastic that it's catching, or something.
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Apr 9, 2014 21:47
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I don't understand what the mechanism would be. You're going to get more pressure from submersion in fluid than you are from the plastic around the piece of meat.
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Apr 19, 2014 21:14
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TATPants posted:Untrue - remember that the air is a fluid, too. By vacuuming the bag to 99.9%, you are essentially adding all the weight of the atmosphere onto the item of food. So at 99.9% vacuum, the food is at around 1 ATM of pressure. Water pressure increases with depth at a rate of about 1 ATM per 10 meters, so the submersion is negligible compared to the vacuum. With the zip lock bag technique you are spot on, but this changes when you actually pull a vacuum. The piece of food is already at one atmosphere, though, just by virtue of being in the air. Air pressure doesn't magically only apply to things sealed in plastic.
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Apr 20, 2014 05:38
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TATPants posted:Let's compare two cases, the horizontal upper surfaces of two containers, one of which is at 1 atm of pressure inside with 1 atm of pressure outside and the other with a near vacuum inside and 1 atm of pressure outside. In the case of the container with equal pressures, there is no net force of the bag, since the pressure everywhere is equal. In the other case, since you have removed the pressure from the bag, there is a net force applied to the surface. This force is equal to the the area of the surface times 1 atm. You're still not getting it. In thee vacuum, the plastic bag is pressing on the food with a force of one atmosphere. Outside the plastic, just sitting on the counter, the air around the food is pressing on the food with a force of one atmosphere. 1 = 1. There's no change in pressure.
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Apr 20, 2014 13:41
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Boris Galerkin posted:I'm more or less a vegetarian now. Is SV cooking even useful for me? Some vegetarian dishes are nice when done SV, but it really shines with meat. I wouldn't get sous vide rig for vegetarian home use.
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May 8, 2014 00:25
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I just did some chicken drumsticks - about two hours at 148, then rolled them in a mix of flour, cornmeal, chili powder, salt, pepper, and thyme, then browned them off in butter in a skillet. Deglazed with beer, let that reduce a smidge, then mixed in some sweet baby ray's, some sharp mustard, and and a good bit of louisiana hot sauce, then tossed the drumsticks back in to cover them with sauce. A slightly thicker, crunchier crust would have been nicer, but they were incredibly moist and and awesome.
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Jun 4, 2014 22:45
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cheezit posted:I got this http://www.amazon.com/gp/product/B002NQB63E/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1 and a lid for it. Works pretty well, plus I can store a bunch of other stuff in it when not in use. I need to put a little plastic wrap over the open portion of the lid to let the Sansaire fit, but it loses very little water over long cooks, and it doesn't get hot so you can move it while it's going. If that's your jam. Seriously, just get a plastic cooler. Cheaper, way more efficient, multi-purposed. There's zero reason to use a cambro or a cambro-type product - they're inferior to coolers in every respect for sous vide.
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Jun 17, 2014 21:11
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Just did a huge duck breast, 136 for about 2 hours, then seared it, served it in rounds with roasted red pepper and capers. My notoriously picky eater friend (who has never had duck somehow, in spite of being almost 30) loved it, which was a huge bonus.
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Jun 30, 2014 21:21
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I think short ribs are better at 48 hours/144f, myself. They get a little too soft by 72.
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Jul 15, 2014 17:01
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If it sat at 165 for a while, it'd probably be safe for a good long time, even at temps between 90-120. That initial cook killed most of the bacteria.
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Jul 20, 2014 17:44
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That sounds really bad - lots of time for bacterial growth at optimal growth temps, and not getting it hot enough to kill many of them. An hour at 54C is more than adequate for a steak.
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Jul 25, 2014 21:24
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dotster posted:Why not just get a cambro with a lid, they are pretty cheap? Then you don't have to worry about a hinge or cooking something at high temp and warping a cooler. Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way.
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Oct 31, 2014 22:39
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These are pretty edge situations, in its defense. A completely open and uninsulated container is going to take an awful lot of energy to keep 4 gallons of water at a near boil. As to the yogurt thing, that's just a circulation nightmare. A tiny volume of free water to circulate, compared to a huge volume of stationary jarred liquids - I don't doubt the temperature in that container varied quite a bit depending on the vagaries of the flow characteristics around the bottles. Anyone with sense uses an insulated container anyway.
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Nov 12, 2014 23:44
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Choadmaster posted:No matter how long I stare at your balls I can't figure out what's going on there. What up with your balls? It's a very elaborate replacement for a lid.
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Nov 14, 2014 22:05
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My Anova yesterday started reading "System: Error" after spending a couple of hours doing vegetables at 183f. It's fine this morning, though. It's ten months old - should I try to swap it for a new unit?
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Nov 28, 2014 18:17
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It really depends on what cut you're roasting. If it's a tender cut, with not much collagen, you probably only want it in for 90 minutes or two hours, just enough for it to come to temp. If it's more-used muscle, then you'll want the whole 24 hours.
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Dec 9, 2014 17:26
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xarg posted:After ~26 hours at 55C my brisket came out and was still pretty chewy. Next time maybe 48-72 hours? Yeah, brisket is a really tough cut, and the hydrolysis that turns collagen to gelatin, making the meat tender, takes a long time at temps that low. With a brisket, I'd guess maybe 24 hours at 160f, or 48 at 144 (which is where I prefer my shortribs as well).
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Dec 11, 2014 23:01
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The Pell posted:Any recommendations to puddle a tri-tip? I did some searching online and the times are all over the place. I like them just long enough to come to temp - maybe two hours. After that, it gets mushy without getting tender.
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Dec 21, 2014 21:50
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One of the great things to do with skinless, boneless chicken breasts is to throw them away and never use them for anything ever again. They're the most boring meat.
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Dec 30, 2014 03:54
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Or just hold the torch back a bit further than you would normally. You don't need the flame to appear to touch what you're searing to sear it.
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Jan 8, 2015 20:00
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Yeah, I've made sauces with bag juice from 48 hour cooks fairly often. If you're making a sauce anyway, just taste it and see if it'll add flavors you want.
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Jan 16, 2015 16:30
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Steve Yun posted:Freeze the fruit and then thaw, and then vacuum. The ice crystals will break up the plant fibers and cell walls, which makes them easy to vacuum compress. Is that how you did the compressed watermelon for that Hannibal dinner a while back?
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Jan 30, 2015 18:47
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wheez the roux posted:e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations Oh, yeah, it's totally affected. Whenever anyone asks how I made something, I just switch to french and say j'ai fait cette whatever en sous vide. It's the easiest way not to sound pretentious. Just kidding, that sucks, and 'puddle' is a fine verb for it.
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Feb 13, 2015 21:03
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I'm not sure about the food safety, but to keep from losing your water, you need a lid. Even just aluminum foil will do. I use a coleman cooler as my container most times, and I just cut a corner off the lid so my Anova fits with the lid closed.
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Feb 21, 2015 16:47
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If you're going to break them down anyway, you can do the different sections at different temps. I love duck breasts done at like 135-ish for two hours or so then seared in a hot pan to crisp them up, but you'd want to go higher for the legs and such.
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Apr 13, 2015 01:54
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Yeah, I've done most of my longer cooks either using ziplocs or asking the butcher to vacuum-seal cuts for me. A good butcher shop should do it for free, and most of the places I've asked have been really interested in chatting about sous vide cooking.
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May 31, 2015 21:19
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Seems like it'd be super annoying to have to use their phone app to do simple things. I wouldn't want to get it without some way to set the temperature on the device itself.
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Jan 1, 2016 17:46
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never happy posted:Anybody have an recommendations for a DIY sous vide? Or have any ideas which would make a great machine? I already have the Anova, and I love it, but I wanna make a sous vide that has a low profile, as well as being able to access on my phone. The idea came about because I wanted to have the ability to put my dinner in an ice bath in the morning, and then I can turn on the machine while at school, so it would be ready when I get home You could probably forgo the raspberry pi - Arduino is plenty smart for what you'd need to be doing unless you also want to run minecraft on your sous vide rig.
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Jan 9, 2016 21:50
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That should be fine - in longer, hotter cooks, I've gotten some bubbles even without the seal having been lost, just from air and water vapor expanding. EDIT: Brisket at 144f/30hours: good idea or bad idea?
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Jan 9, 2016 22:14
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DARPA Dad posted:Is my Anova faulty? Started with roughly 110F water, been waiting nearly an hour for it to get to 165F. It's 163F now so I only have a little bit longer to go, but then I still have an hour of cooking in front of me. I know the Anova One heats faster but this isn't normal, right? I don't have any windows or other ways for super cold air to get into the room. If your container isn't covered, it's going to take a long time to get to high temps and a lot of energy to keep the water there. I use a cooler with a corner of the lid cut out for mine, and it works great, but in an open metal container, it's rather less great.
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Jan 14, 2016 00:42
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I used a hacksaw on my cooler lid, which I still maintain is a better container than a cambro.
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Jan 14, 2016 02:14
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M. Night Skymall posted:Do you have a cooler you'd recommend for this? I'm getting a little annoyed with the pre-heating time on the random metal pots I've tried so far. I've just got a regular hinged-lid coleman - I measured the walls to make sure my anova clamp would fit, then hacked the corned of the lid off so I could close it. It's worked great for two years now.
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Jan 14, 2016 02:26
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Flash Gordon Ramsay posted:It would probably work although it's likely to violate safety guidelines because of its thickness (depending on size of course). That's not to say it will make you sick (more than likely it will not) but strictly speaking it should not be done. I seriously don't understand that safety objection. If it's thick enough to take a dangerously long time to come to temp in a water bath, why is it not thick enough to take a dangerously long time to come to temp in a low oven?
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Jan 21, 2016 19:14
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Flash Gordon Ramsay posted:If surface contamination is the risk, then you're talking about an environment (170 or so) where most food pathogens have a 7-log reduction immediately, versus a temp (128) which is still in the danger zone. If that's the case, though, does everyone dip their short ribs in boiling water before 48-72 hour cooks? I never have, and it's been fine. Unless there's a huge difference between 128 and 133 or whatever the modernist recipe recommends?
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Jan 22, 2016 02:14
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Steve Yun posted:Personally I'd be more worried about the exposed cast iron edges being near humidity Most of those aren't actually exposed cast iron, just a different color/type of enamel.
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Jan 30, 2016 00:41
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namaste faggots posted:What's salted beer taste like? Sounds cool. Mexican folks often salt their beer - you can even find special flavored beer salts in gas stations and stuff.
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Jul 1, 2016 20:44
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