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KOTEX GOD OF BLOOD
Jul 7, 2012



Posted in the kitchen equipment thread as well but curious what my Sous Vide Bros find to be the best vacuum sealer.

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KOTEX GOD OF BLOOD
Jul 7, 2012



That thing is really nice, but it's out of my price range.

Actually, my mom just mentioned she wants a nicer one, and to give me her FoodSaver (which is fine with me.) I think she's willing to spend up to like $250.

KOTEX GOD OF BLOOD
Jul 7, 2012



It is actually the severed penis of his former lover. The other pieces are vacuum sealed in the fridge, ready for the cambro. Don't ask questions.

KOTEX GOD OF BLOOD
Jul 7, 2012



Where are you guys going for sous vide recipes? I've noticed that a lot of the recipes I make with traditional cooking methods are not super adaptable to sous vide, and I would love to be able to find more sous vide specific recipes.

KOTEX GOD OF BLOOD
Jul 7, 2012



I found a cast iron grill pan in the back of a cupboard. Is this in any way better than a plain old enameled cast iron skillet for post-puddle searing?

KOTEX GOD OF BLOOD
Jul 7, 2012



eddiewalker posted:

Iíve never found a good use for my grill pan. The ridges seem counterproductive if the goal is as much surface area as possible for a sear. Itís also a pain to clean.
I was reading a bit about this and I guess it can simulate some of the benefits of a grill, like the char from the ridges being extra hot. I just don't know if that overrides the importance of surface area, especially for sous vide.

eddiewalker posted:

On the other hand, enamel isnít really great for high heat. I think a lot of them say 500F max to keep the enamel safe.
I did not know this! Stuff does get stuck to it when I sear but I've generally been able to get most of it off.

Including when I did a very stupid thing while intoxicated a few months ago: I made some bacon for a salad, then tried to sear a ribeye I had just puddled in the fat. Cue a gigantic gout of fire. I am super lucky I didn't cause a house fire. Still have scars on my arms from the burns though.

KOTEX GOD OF BLOOD
Jul 7, 2012



Honestly the only reason that I haven't gotten a dedicated cambro yet is because none of the ones I can find, even the Cambro brand ones, are BPA free. And no I don't trust soaking my food in sketchy plastic from China.

KOTEX GOD OF BLOOD
Jul 7, 2012



Unless it's an egg, yeah, but still.

KOTEX GOD OF BLOOD
Jul 7, 2012



All my life my family has said not to cook fish sous vide, "it'll fall apart," "just needs a good sear." Just sous vided salmon for the first time and holy gently caress this is the best meal I have ever made

KOTEX GOD OF BLOOD
Jul 7, 2012



Paul MaudDib posted:

I mentioned I did a batch of chicken breasts with fajita seasoning, I was slicing up some jalapenos and it occurred to me that I could slice up some jalapenos first and throw them in the bag with the chicken? might get some good flavor like that (although the jalapenos themselves may not be fully cooked since it looks like you want to do those closer to 190 than mid-150s like chicken).

while doing that I also came on some recipes for sous-vide pickled jalapenos and then it occurred to me that you could do carrots the same way. Anova has a recipe for that as well.

https://recipes.anovaculinary.com/recipe/sous-vide-pickled-jalapenos

https://recipes.anovaculinary.com/recipe/sous-vide-petite-pickled-carrots
Yo my S/O and I have been sous viding chicken thighs for lunches en masse and then freezing them, definitely interested in advice like this on marinades and seasoning to go with it. We tried a harissa-based rub and it came out great. Goddamn I love sous vide

KOTEX GOD OF BLOOD
Jul 7, 2012



Paul MaudDib posted:

I'm still a beginner but the advice I've read is that marinades don't work well on sous vide for a variety of reasons. Sous vide doesn't really need the "added liquid" aspect of a marinade, or the "acid to break down the meat and make it tender" aspect, and it doesn't cook the marinade into a sauce like it does in stovetop/oven cooking, it will stay very, very liquid since there's no liquid boiling off. Since the outside of the meat tends to cook first, they also don't soak in while cooking. So if you were going to do a marinade, you would probably want to do it before.

But I think the better recommendation overall is to try and replace liquid marinades with dry rubs and spice blends. The one I'm struggling a bit with is how to adapt things like lemon juice - I guess you can zest a lemon but that's a lot of zest, and what I'm reading on amazon reviews is that dried zest doesn't work very well.
I'm surprised to read this, honestly we have found great success doing this: vaccuum seal the chicken in a bag with its marinade the night before, sous vide the package, take the chicken out, pour marinade into a pan and reduce it down into a sauce. We've developed a chicken marinade with harissa, soy sauce, lemon juice, cumin, and olive oil for this purpose, and it comes out fuckin amazing.

My understanding is that vacuum sealing basically forces the marinade into the meat (you have to do this carefully so as not to let the marinade get into the vacuum sealer and break it, we do this by keeping the bag under the vacuum sealer's height.) So I wouldn't be as eager to try this with something soft you don't want to vacuum seal like salmon, but with a meat like chicken or steak, seems to work really well.

KOTEX GOD OF BLOOD fucked around with this message at 19:42 on Feb 1, 2021

KOTEX GOD OF BLOOD
Jul 7, 2012



I bought the LIPAVI sous vide container after giving up on finding a BPA free one. I am very, very satisfied. It comes in a few sizes, we got the "family" size and it's plenty big enough for us, but for truly huge things there's a "party" size. Has a cutout specifically for the Joule too.

KOTEX GOD OF BLOOD
Jul 7, 2012



swickles posted:

I don't understand.

KOTEX GOD OF BLOOD
Jul 7, 2012



Anyone have advice on defrosting / reheating sous vide? I have a bunch of frozen pre-cooked chicken in vacuum sealed bags in my freezer, it'd be great to have a way to warm them back up that doesn't run the risk of further cooking them like in the microwave.

KOTEX GOD OF BLOOD
Jul 7, 2012



I think instant potting it or stovetop simmer in the complete sauce is the way to go.

KOTEX GOD OF BLOOD
Jul 7, 2012



life is killing me posted:

Well itís pork tenderloin, so does that change things re: smoking it? Might just sear it anyway, not sure I want the hassle of smoking it tonight.
If you're just going to SV and sear try this!

KOTEX GOD OF BLOOD
Jul 7, 2012



I went with 136 because that's what the Joule app recommended, you could go as high as 158 to eliminate pink. But you want that pink n juicy loin, lemme tell you.

KOTEX GOD OF BLOOD
Jul 7, 2012



life is killing me posted:

I got made fun of in the general questions thread for having the audacity to hope my wife would accept the time-temperature curve and get over the pink

Alas, this was not the case
Maybe you could show her this?



This is Joule's visual doneness guide.

KOTEX GOD OF BLOOD
Jul 7, 2012



Joule has an "autostart timer" function, where you add the food in as soon as you pour the water bath, and when the temp is reached it starts the timer on its own. This is convenient, but is it actually safe? I've been doing this with frozen chicken.

KOTEX GOD OF BLOOD
Jul 7, 2012



My concern is that the water is being heated during the thawing process, and if the water bath is large enough that could mean a substantial amount of time in the danger zone.

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KOTEX GOD OF BLOOD
Jul 7, 2012



Yeah I am really tempted by that thing too but don't understand the benefits over traditional puddling + an oven.

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