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Any thoughts on the ChefSteps Joule? I've been getting blasted with social media ads for it, which makes me really wary, but they're also making me want it.
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Jan 1, 2016 16:44
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The Pell posted:I cooked it at 145 for about 12 or so hours. Seasoned with only salt and pepper. Sounds like a seasoning issue maybe?
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Feb 1, 2016 20:10
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Flash Gordon Ramsay posted:Apparently I grew up eating the poor people's version of those things. We called them roasted potaotes. My mom would melt butter in a glass baking dish, then sprinkle in Lowrys, pepper and garlic salt. Put the potatoes in, then turn them over so the seasoned butter was on both sides. Sprinkle parm from a green can on top and roast at 350 until they look like what you guys made. I'm pretty sure they're also cooked in stock, so they're not exactly the same as roasted potatoes.
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Mar 4, 2016 14:48
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Flash Gordon Ramsay posted:Anova Precision Cooker on sale today for $149 Welp, just pulled the trigger on this, looking forward to joining the brotherhood of puddle-cookers. Thanks for the heads up!
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Aug 11, 2016 15:03
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My new Anova WiFi arrived on friday, is there a good place to go for some good starter recipes? I'm just using a stock pot and ziplock bags for now, I'll probably get the food-sealer and a good plastic tub with my paycheck on the first.
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Aug 22, 2016 20:23
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peepsalot posted:Idk, because I'm clueless I guess, what's so bad about it? I imagine people here are pretty serious/specific about the way they like things done and pre-marinaded meat is probably just never going to be as good as some people here could make it. There's nothing horrible about buying pre-prepared food, but if you stumble into a cooking forum asking about it you're likely to get a reasonable level of [I can't think of a word that's sort of a synonym for snobbery or elitism, but with a less-negative connotation].
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Jan 7, 2017 01:41
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Olothreutes posted:Is there some sort of magical sous vide to oven baked potato wedge recipe? I don't have a fryer and I'm not really into pan frying, but I would love some sort of oven crisped goodness with a fantastic interior. Not sous vide, but: http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html TheQuietWilds fucked around with this message at 16:36 on Jan 7, 2017 |
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Jan 7, 2017 16:34
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Yeah every trend goes through this phase where everybody is using a technique for literally everything and then eventually it will kind of even out and people will just use it for the stuff it's good at and not for the stuff it isn't.
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May 7, 2017 23:32
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5436 posted:Just douse the whole filet with a lot of salt. Check out chef steps or even serious eats on a dry salt brine. It makes a world of difference. Is this $40 charge for ChefSteps a one-time fee or a monthly subscription? The first I might do, the second is ridiculous.
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Jun 5, 2017 00:07
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I don't ever use the app, I just set a timer on my iPhone. I'm not a big IoT fan.
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Jun 6, 2017 16:23
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Steve Yun posted:The best thing to do is really to put it in your Amazon shopping cart for two years and stare at it, waiting for an insane deal and asking people what's the best X, Y or Z several times and browsing different forums for opinions over those two years Thank god I'm doing it right with all my hobbies then
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Jun 8, 2017 00:17
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Norns posted:Stop telling people to not sous vide in the sous vide thread holy poo poo guys Why is "what things is SV good/bad for" not a topic for this thread, you are ridiculous
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Jun 8, 2017 20:22
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spankmeister posted:Are you loving goons seriously discussing sous videing a loving pizza? 99.9% sure it's a troll, 0.1% intrigued
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Jun 10, 2017 14:46
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Just cook it to the same temp as your sous vide pizza
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Jun 12, 2017 23:13
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With the low-effort trolling of using Sous Vide to make pizza etc, I feel like this is appropriate: http://lifehacker.com/tag/will-it-sous-vide For actual content, I'm thinking of moving from using my Anova in a stock pot to actually buying a plastic container specifically for it and a mesh baggie of pingpong balls. I think the consensus was the 12q Rubbermaid? I'm between 12q and 18q at any rate, unless there's secret goon knowledge of something better for the money.
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Jun 14, 2017 21:37
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sterster posted:This is what I cook in for the most part. Large enough for pretty much anything. Good insilation. Has a lid to prevent evaporation. Cost is minimal (you don't need the hinges and other poo poo if you don't want). Thanks, this is a great idea. Scale from 1-10 how important is the plug/marine goop? I can borrow the hole-saw. TheQuietWilds fucked around with this message at 01:28 on Jun 15, 2017 |
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Jun 15, 2017 01:17
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Has anybody tried the ChefSteps fried chicken recipe? It's basically cooking the chicken sous vide before doing a higher temp fry. It seems like it should work but if its one of those things where you're doing SV for no appreciable purpose, or someone else has a better fried chicken technique I'm a newbie at it. I've got a few weeks to find a perfect method for a Chicken & Waffles party I told my lab group I'd throw.
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Aug 25, 2017 14:43
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Alright thanks, I'll give their recipe a try this week, then if it works I'll make a bigger batch for a party. I'm looking to make chicken for 6-8 people so it sounds like that's by far the best way to do it.
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Aug 25, 2017 15:18
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I've got two full bakers sheets with wire racks, but at a certain point, the speed of 3-5 minute frying in a Dutch oven will exceed the waffle maker, though
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Aug 25, 2017 15:41
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If Kenji dropped a sick Sous Vide companion to the Food Lab I'd buy it but yeah, the site really sucks. Almost none of the other content creators there are particularly interesting. I keep hoping he'll make http://www.kenjilopezalt.com/ into something good but it's still just an ad for his book and no content.
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Aug 29, 2017 16:39
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All the talk of porchetta and turchetta primed me to buy a lambchetta when I saw it in the window of one of the butchers stalls in Redding Terminal Market. The guy at the counter suggested a 130F internal temp, and that seems to be the correct temp for lamb loin, so that seems like a reasonable temperature, any suggestions on time? It's 2.5lbs.
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Dec 24, 2017 16:30
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Big Beef City posted:I am doing thick strips of pork belly, marinaded in molasses and mustard which I am going to pan sear as lardons and toss with micro greens in a salad with champagne as a dressing. That sounds incredibly good
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Dec 24, 2017 19:09
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kirtar posted:I'm well aware of this, but my point was that I don't see any food safety related reason that pork chops should be cooked to a higher temperature than beef. Some light reading: http://www.seriouseats.com/2016/05/case-for-raw-rare-pink-pork-food-safety.html TLDR: you're right
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Jan 2, 2018 15:07
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If you have someone who wants their steak a little better done just keep it in the pan for a little longer when you sear it, or sear it directly out of the pan while the more rare steaks cool down to prevent overcooking during the sear.
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Jan 16, 2018 20:12
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Grem posted:Ready to move up to big boy sous vide, past the normal steaks and chicken parts. What's a good, cheap container for the water? Should I just get a big ol' Dutch oven? Rubbermaid or Cambro 12q with matching EVERIE neoprene sleeve and silicone lid. I have both the hinged and silicone lid and I like the silicone better. https://www.amazon.com/Rubbermaid-C...0_&dpSrc=detail https://www.amazon.com/EVERIE-Colla...ords=everie+lid https://www.amazon.com/EVERIE-Conta...0_&dpSrc=detail or https://www.amazon.com/Cambro-12SFS...ds=cambro+12+qt https://www.amazon.com/dp/B07689J54B/ref=sspa_dk_detail_1?psc=1&pd_rd_i=B07689J54B&pd_rd_wg=6XWxn&pd_rd_r=RJFW0HXB067GKKJBNS2E&pd_rd_w=MF81r https://www.amazon.com/EVERIE-Neopr...0_&dpSrc=detail The rest of the awesome big-boy sous vide poo poo is A rack to go in your tub (https://www.amazon.com/Ikea-VARIERA...Bpot%2Blid&th=1) A blow torch: https://www.homedepot.com/p/Bernzom...rch+%7Brest%7D+ 4oz & 8oz wide mouth mason jelly jars for egg bites, custard, flan, etc: https://www.amazon.com/Ball-Mason-Q...ason+jelly+jars (Optional) a nice case for your immersion circulator: https://www.amazon.com/Caseling-Ano...+sous+vide+case TheQuietWilds fucked around with this message at 15:11 on Mar 20, 2018 |
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Mar 20, 2018 14:56
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Subjunctive posted:What would designing for SV entail? Putting the words “Sous vide” on it and jacking the price up 30%+
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Mar 29, 2018 15:07
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The original maker of these things (Anova) was making them for biology labs long before fancy chefs got ahold of them
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May 24, 2018 01:26
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Drunk Driver Dad posted:Mentioned I bought a sous vide elsewhere recently and had a guy post that it was unsafe, something about "petrochemicals". It's pretty much ringing my bullshit detector(Chemicals,toxins,yadda yadda) but I'm still curious. Is this a common debate? People have extensively tested and investigated this. In general, quality food-safe bags pose an absolutely negligible risk at SV temps.
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May 30, 2018 13:50
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Bag juices tend to have a bunch of albumin and gunk that gives a weird flavor. Bring it up to a boil for 5-6 minutes and then strain out the solids with a coffee filter. Then both the lipid and polar phase will be tastier and cleaner when you separate them out.
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Feb 11, 2020 15:10
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TheCog posted:Does anyone have a go-to flan recipe for the sous vide? I used ChefSteps recipe for both flan and creme brûlée and it turned out great.
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Feb 12, 2020 17:37
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BraveUlysses posted:just buy a 12pack of these guys, i think the chefsteps recipe will fill at least 8 of them This is exactly what I use for all the chefsteps pudding/custard recipes and they work great
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Feb 14, 2020 21:04
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