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I believe we do. Doing some googling I added "check the water heater thermostat" to my to do list.
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Feb 24, 2014 19:27
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I built a new house in California last year so a mixing valve set to 120 is mandated. Couple degree loss from the heater to the tap and I'm going off memory seems right. Thanks for the water heater concern but the point remains: if your hot tap is about the right temp for sous vide why are you waiting for a tiny puddle machine to heat up the water from cold?
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Feb 24, 2014 19:34
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55C is 131F. The mixing valve mixes in cold water because you can get Legionnaire's Disease from water held at like 115F in a tank.
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Feb 24, 2014 22:01
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I'm a rebel. I eat un-pasteurized meat.
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Feb 28, 2014 16:48
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That's real gross but a far different situation than "if you don't pasteurize your steak why even cook it?".
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Feb 28, 2014 21:58
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I just leave the lid off, but I haven't vizzled for more than a few hours with my Sansaire.
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Mar 6, 2014 00:52
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Sansaire Supremacy
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Mar 7, 2014 23:51
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But seriously it's not likely anyone bought both, I'd buy whichever seems cooler to you they're both fine.
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Mar 7, 2014 23:51
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MAPP torch.
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Mar 12, 2014 21:27
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It might be unpleasantly mushy.
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Mar 24, 2014 06:05
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Cambros stack and I don't care how much electricity the cooker uses so it being insulated isn't important. I spent $11 on my cambro at a restaurant supply store. Someday I'll acquire critical thinking skills.
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Apr 5, 2014 04:26
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I'm really happy with my Sansaire, anecdotally.
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Apr 24, 2014 21:24
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WhiteHowler posted:The meat was pretty solidly Medium I puddle at 52C, unbag, dry, sear hard in cast iron, then I put it on a cutting board, spread a pat of butter and hit it with a lot of black pepper before tenting with foil.
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May 2, 2014 03:14
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On a Cambro the wall is tilted out enough that clipping the Sansaire to it and letting it rest on the bottom works fine for me.
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May 5, 2014 15:03
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Might be worth gambling on the $229 tier which includes a prototype unit plus a retail unit. If the proto keeps working that's a good deal.
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May 6, 2014 16:54
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. I made a custard sous vide and then turned it in to ice cream the other night. You could probably temper chocolate in a sous vide bag.
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May 22, 2014 15:17
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Are prescription drugs paleo or does that go out the window if someone gets sick?
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May 31, 2014 03:55
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Yeah it won't matter. You're fine.
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Jun 7, 2014 21:11
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That's the temperature for rare steak.
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Jul 9, 2014 21:01
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Under Pressure is a cool book but I agree that ultimately it's not terribly useful as a first SV book.
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Aug 11, 2014 23:56
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I also bought a Searzall.
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Aug 20, 2014 20:35
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The SVS Demi is a pile of poo poo. It was fine when the only other option was a $700 Polyscience unit, but that's not the case any more.
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Aug 27, 2014 23:05
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If anyone in the Bay Area wants my corroded SVS Demi I'll meet you somewhere to get it out of my house.
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Aug 27, 2014 23:41
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Steve Yun posted:Is it functional, just ugly/corroded? It's not even that ugly, aside from the metal insert that's supposed to be a heat spreader. It works as well as any SVS.
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Aug 28, 2014 03:09
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Steve Yun posted:Yeah but we don't see any atlantic fish, oysters or any decent crawfish Do you mean Atlantic oysters? There's tons of oysters here.
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Sep 6, 2014 04:54
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This place is a kinda chain seafood place out here and they have east coast oysters: https://www.thefishmarket.com/menus/downloadable%20menus/dm_sampleoysterbar.pdf
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Sep 6, 2014 05:52
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ShadowCatboy posted:
Where's the marbling?
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Sep 26, 2014 15:45
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Test Pattern posted:OK. Should I worry about air in the headspace? IE: Do I want the attachment to evacuate a mason jar using my foodsaver? The air is bad because it will insulate a little bit. Vacuum would insulate even more. I wouldn't worry too much.
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Oct 16, 2014 04:27
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Keller pretty explicitly states that he ran butter through the immersion circulator. It's a terrible decision for us for a lot of reasons but he did it.
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Oct 16, 2014 06:54
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.Z. posted:That kinda irks me. I still haven't seen an email, and given Prime I would probably receive a Searzall faster if I ordered it from Amazon now. Same. I got my email last night but I wouldn't have waited really any longer to get it if I had kept my money. Oh well.
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Oct 16, 2014 16:21
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They just sent this out:quote:Dear Backers,
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Oct 16, 2014 18:56
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McSpergin posted:I like shopping and already have everything I want so I feel like I should get a Searzall, if I don't already have a torch what exactly is best to use it with in terms of gas + torch? The intended torch is a TS-8000 with the 16.4oz camping size propane tank.
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Nov 1, 2014 20:59
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My cambro was like $8 at a restaurant supply store and I use it for a bunch of stuff when I'm not vizzling. It's neat.
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Nov 4, 2014 00:05
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Steve Yun posted:Sous bidet might have a clog and need a plunger Poo vide.
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Nov 6, 2014 05:06
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BraveUlysses posted:Just add them one at a time and let it recover before putting the next one in. If you know their starting temp and weigh them you could start the bath above temp and turn it down to the desired temp when you add them.
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Nov 8, 2014 07:33
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mod sassinator posted:I think I've settled on getting a Sansaire but am curious, does its clip work reasonably well with Cambro containers? I use a Sansaire and a cambro and am very happy.
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Nov 14, 2014 22:27
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Steve Yun posted:I do not have any balls of my own. 
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Nov 15, 2014 05:07
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Did you sear afterwards? What temperature did you cook to?
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Nov 18, 2014 04:13
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Were they tough, or was the color wrong? I find if you want a sous vide steak to look red inside you need to let it breathe outside of the bag for a while before searing.
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Nov 23, 2014 20:09
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| # ¿ Apr 19, 2024 16:28 |
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That's a chuck steak. It's more of a braising cut than what people conventionally call a steak. That's more of a 48hr cut than a 4hr cut.
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Dec 6, 2014 02:17
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