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mindphlux posted:I know the OP says 'go on ebay' for cheap bags, but could anyone point me to some tried and tested brands/sellers? running out of my foodsaver ones, and don't wanna pay a billion dollars when I can get the same thing for a reasonable price. http://www.amazon.com/gp/product/B0063HVE18/ref=oh_details_o02_s00_i01?ie=UTF8&psc=1 You can probably get them cheaper than that if you really want to look.
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Apr 28, 2014 23:29
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WhiteHowler posted:Verdict: Success! Season before/after the sear, I also do steak at 130 and find that gets me a nice medium-rare if that's what you're after.
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May 2, 2014 01:43
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I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. 
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May 7, 2014 01:06
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It also beeps when it reaches temperature or when the water level drops too low.
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May 7, 2014 03:21
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CrazyLittle posted:Is the food truly ruined if the contents leak out? Can you re-seal the bag and let it go to full pasteurization? It was more the 20 hours of water leaking in that did it.
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May 8, 2014 04:09
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Tres Burritos posted:What are the chances of my house burning down while I'm not watching this thing during the day? I assume it works like the anova where it cuts out if there isn't enough water so the only concern is your bath evaporating and ruining your food.
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May 14, 2014 00:48
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Steve Yun posted:Haha, what does a wifi scale even do? Alert your wife that you're cheating on your diet? Push your weight up daily to a website/program that makes graphs and charts for you to look at, same reason those health watches have bluetooth.
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Jun 18, 2014 04:38
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Foodahn posted:Related: Yes, you need to plug it into a UPS if that's a concern.
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Jun 18, 2014 20:36
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Mikey Purp posted:What are your go to resources for SV recipes, temps and times, etc.? http://citizensousvide.com/index.html http://bagsoakeat.com/ are both fantastic.
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Aug 11, 2014 20:09
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punissuer posted:I know the answer is almost always "when in doubt, throw it out" but I am making pulled pork with pork shoulder cooking at 170 deg F and woke up this morning at the 10 hour mark to find about an inch of pork above water due to evaporation. There's no way that the inch dropped much below the temperature of the submerged portion, you're fine.
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Aug 17, 2014 19:23
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I use an ice chest to try to save a bit on electricity. Not sure if it helps but it makes me feel better about it.
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Mar 9, 2015 21:10
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toplitzin posted:For those of us without a moist setting on our food savers, has anyone tried to freeze marinade/sauce/liquid in a small ziploc bag placed flat in the freezer, then putting the marinade "cube" in the bag, vac, then seal it, and then letting it thaw/marinate then puddle? http://www.amazon.com/gp/aw/d/B00395FHRO/ref=mp_s_a_1_2?qid=1426306738&sr=8-2&keywords=large+ice+cubes&pi=AC_SX200_QL40 Is great for that.
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Mar 14, 2015 05:19
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Palicgofueniczekt posted:Where? In the URL http://slickdeals.net/f/7882261-anova-percision-sous-vide-cooker-129-w-free-shipping e: and the description quote:Anovaculinary.com has Anova Precision Sous Vide Cooker w/ Bluetooth on sale for $179 - $50 w/ promo code LUVDAD = $129. Shipping is free. Thanks geezus
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Jun 1, 2015 05:42
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Flash Gordon Ramsay posted:Can the Anova sit on the bottom of a pot or does it need clearance underneath? If you can keep it stable it works perfectly sitting on the bottom.
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Jun 2, 2015 01:38
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Flash Gordon Ramsay posted:Does the pump on yours make intermittent noise? I'm used to polysci just making a steady hum, but this seems to make different sounds. Also, there was a distinct "electric" smell but that may have just been a first use thing. It makes kind of a whirling noise but it's pretty steady in tone, it's much louder the closer you get to the 'min fill' line.
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Jun 2, 2015 02:17
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CrazySalamander posted:Doesn't this just mean you need a better freezer though? Buy a $20 vacuum sealer or a new freezer hmmm.
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Jun 7, 2015 04:27
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SubG posted:The industrial process that used to be used to produce celluloid resulted in a slightly acidic residue in the final product. This caused the celluloid to slowly degrade over time. One of the ways this manifested itself was increased shock sensitivity, which would sometimes result in ping pong balls spontaneously igniting when struck. Man just imagine how much more fun table tennis would be if at any time the ball might spontaneously ignite when the other guy hits it at you.
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Jun 11, 2015 03:25
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Oae Ui posted:So, I'm trying to do bone-in skin-on chicken thighs for shredding. I thought I had a recipe for this but it turns out it's for breasts, not thighs. I'm having trouble finding a solid recipe or instructions for doing thighs like this. Has anyone else done this? I do bone-in skin-on thighs at 150 for 90 minutes and then sear them, but you should be able to shred them instead.
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Jul 30, 2015 21:57
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Number 1 Sexy Dad posted:Since I don't have a chamber vac and I like using soy sauce in marinades, I bought some powdered soy sauce. Anybody ever use this stuff? If so, any advice? I just freeze marinades I want to vac seal.
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Aug 18, 2015 04:17
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DARPA Dad posted:Can I puddle stuff in my Dutch Oven? It's enameled cast iron. I know cast iron skillets don't like water but what about the Dutch Oven? Sure but why? Get something that will hold in heat rather than radiating all over the place.
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Jan 29, 2016 06:48
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DARPA Dad posted:Okay, thanks guys for saving me from doing something horrible Just go down to Walmart and get a $10 beer cooler, cut a hole in the lid. Done.
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Jan 29, 2016 20:28
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Cultural Imperial posted:I don't have a vacuum sealer. That's probably most of the problem. I SV frozen vacuum sealed meat constantly so that's probably it.
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Feb 11, 2016 18:52
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Plastik posted:Foodsaver Gamesaver on sale at Amazon. If I don't have a vacuum sealer is this a worthwhile investment? I wake up every morning wishing I had a sport vacuum sealer instead of a regular one.
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Mar 2, 2016 05:17
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Doing chefsteps 104F salmon and it's goddamn weird being able to put my hand directly into the water, it barely even qualifies as warm.
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Mar 13, 2016 02:23
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Ola posted:The bags are more permeable the higher the temps are. I can smell carrots at 85C after just a few minutes, but it doesn't matter much for the final product. This is exactly my experience, I can smell stuff at higher temperatures / after a very long time but I haven't seen water get into/out of the bag. e: Just using these: http://www.amazon.com/gp/product/B00I1OM7TO uPen fucked around with this message at 23:16 on Mar 15, 2016 |
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Mar 15, 2016 23:13
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AnonSpore posted:I've tried that before. The inside was still cold and the fat congealed by the time the outside was seared. Take it out of the fridge for 20+ minutes first.
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Mar 25, 2016 05:15
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Mr. Wookums posted:iirc father's day had a sale last year but I do not recall what it was. Same price as this, $30 off.
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Jun 7, 2016 17:20
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Can't comment on the chamber sealer but I freeze soup by freezing it in a silicone mold then popping the soup cube out of the mold and vacuum sealing that using a traditional sealer.
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Jul 28, 2016 23:17
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Ciaphas posted:How does that change when you're gonna freeze some of it? Seems a bit of a faff to vacuum, freeze, thaw, open, salt, vacuum, cook again; be nice if I could just salt, vac, and freeze then cook in the same bag later without ruining the meat. I SV chicken thighs seasoned with salt, pepper and some lemon in large batches. Once they're cooked they go into an ice bath and then into the freezer. Toss them back into the SV at ~150 for 20 minutes then sear for nights where I don't want to cook anything.
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Aug 13, 2016 02:28
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Ciaphas posted:Anyone use one of these Oliso vacuum sealers? Kenji seems to like them and my FoodSaver is acting up after several years of sterling service ( Those bags cost over $1 a pop.
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Aug 23, 2016 05:15
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Steve Yun posted:Kenji's rib recipe says to cook at 165°F for 12 hours. I've always done 160* for 12-18 hours with ribs and finish on the grill or under the broiler for a few minutes. They come out juicy and very tender (probably too tender) but I always have a marinade or a sauce in the bag with them rather than a dry rub like I'd do if I was smoking.
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Sep 8, 2016 17:37
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https://meh.com Nice sealer for $22. I've had 2 of these, one lasted about 2 years and the second (which was refurbished) lasted around 6 months.
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Sep 16, 2016 05:18
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On a semi-related topic, anyone made bread? http://recipes.anovaculinary.com/re...5-99938885&ct=t(Halloween_Recipes_Email)&goal=0_f33347b916-889bf41885-99938885&mc_cid=889bf41885&mc_eid=d6fbd116fe
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Oct 26, 2016 00:53
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Boosh! posted:I'll try this thanks. My new apt's burners are kind of weak and thus, my crusts have been subpar since the move. Unacceptable! If you've got a charcoal grill get a chimney and you can sear directly on top of the chimney in like a minute then dump the coals and grill some veggies/fish/whatever.
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Oct 31, 2016 17:17
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My oven can get up to like 500F, my stove can't get anywhere near that.
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Nov 11, 2016 00:00
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Serious Eats sous vide turkey breast is also extremely easy and people love it.
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Nov 14, 2016 22:01
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Google Butt posted:Ah okay, thanks! The guides I've looked at give a range from 1-4 hours, how do you decide on a cook time? It doesn't matter, that range gives you basically the same thing. If you cooked it for 12 hours it would start to break down and not really feel like a chop anymore.
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Nov 27, 2016 22:03
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Knifegrab posted:What is the big difference between cast iron and carbon steel? You can use soap, it's just a piece of metal with really really overcooked oil on the outside. Scrub it clean and wipe it down with oil and stop worrying about it.
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Dec 2, 2016 00:34
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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. Hard/soft/poached eggs, carrots, asparagus are all interesting SV. https://www.chefsteps.com/activities/salmon-104-f is a weird SV only recipe.
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Dec 4, 2016 06:59
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Carrots and asparagus are the only veggies I've done. It's neat but not worth the effort or the bag.
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Dec 11, 2016 21:16
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