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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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Aug 6, 2020 21:44
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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.
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Aug 7, 2020 01:49
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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.
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Aug 9, 2020 17:02
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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.
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Nov 28, 2020 19:49
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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?
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Dec 2, 2020 21:59
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eddiewalker posted:I’ve 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. It’s also a pain to clean. eddiewalker posted:On the other hand, enamel isn’t really great for high heat. I think a lot of them say 500F max to keep the enamel safe. 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.
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Dec 2, 2020 23:45
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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.
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Dec 8, 2020 03:43
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Unless it's an egg, yeah, but still.
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Dec 8, 2020 03:53
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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
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Jan 7, 2021 04:12
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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).
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Jan 19, 2021 07:56
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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. 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 20:42 on Feb 1, 2021 |
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Feb 1, 2021 20:38
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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.
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Feb 3, 2021 19:28
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swickles posted:I don't understand. 
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Feb 12, 2021 22:24
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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.
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Feb 19, 2021 18:00
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I think instant potting it or stovetop simmer in the complete sauce is the way to go.
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Mar 18, 2021 18:32
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life is killing me posted:Well it’s 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.
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Mar 19, 2021 21:05
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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.
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Mar 19, 2021 21:21
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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  This is Joule's visual doneness guide.
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Mar 19, 2021 23:09
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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.
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Mar 30, 2021 17:09
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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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Mar 30, 2021 17:55
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Yeah I am really tempted by that thing too but don't understand the benefits over traditional puddling + an oven.
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Apr 9, 2021 22:23
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The Joule definitely heats water faster, fwiw, and the recipes it comes with are quite good, but yeah, having to pull out your phone to use it does suck.
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May 28, 2021 02:30
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Do a presear too
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Aug 7, 2021 17:28
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It's been alleged that it "locks in the flavor" but idk about that. It does improve the final sear in my opinion.
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Aug 7, 2021 18:39
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oh yeah, I throw open the windows and heat up the cast iron till its smoking well on its own.
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Aug 7, 2021 19:14
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the egg bites recipe in the joule app is the poo poo. one of those moments when it's like "whoa I actually made this"
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Aug 13, 2021 07:01
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I showed my mom how to defrost stuff sous vide – Joule recommends setting it to 68 and letting it run – and of course she loves it. Usually takes about 30 mins to an hr. But today I found her trying to do it with a whole frozen chicken...which wouldn't seem to be quite safe from a food safety perspective. I found a few different perspectives online about this, but what do you guys think? She had it at 68 for 15 mins, then I changed it with cold water and set her Anova to 38 degrees.
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Sep 14, 2021 21:13
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I did exactly what you're doing but I freeze them raw in the packs and, in the morning, I get the sous vide going, drop the pack in, and lunch is ready at noon. I find this is better than potentially ruining the point of sous vide by microwaving them, but I also work from home, so. I like to seal them with a gochujang-harissa marinade, which actually does reduce very well into a sauce post-puddling.
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Sep 18, 2021 01:53
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The joke is that my partner is actually quite hematophobic but yells "god of blood" when I open the packets anyway
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Sep 18, 2021 03:26
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Also I like to get em skin on and give them a minute's sear after puddling
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Sep 18, 2021 16:04
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Chicken breast is honestly one of my favorite use cases for sous vide. The chicken tonnato recipe I posted in the general recipes thread is 
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Sep 18, 2021 16:07
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Hasselblad posted:I cannot think of a single reason to SV a thigh. Sorry, it just makes them worse than simply cooking them on high heat.
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Sep 18, 2021 16:26
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i loving hate it when my food is perfectly cooked
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Sep 18, 2021 16:40
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yeah I would agree that chicken thighs, being the most forgiving part of chicken, don't have AS much of a benefit to sous viding versus, say, chicken breast. but if you're puddling them and they're coming out rubbery, or worse than stovetop/oven in any way, you're doing it wrong, period
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Sep 18, 2021 17:12
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...Does your cambro not have a lid?
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Oct 16, 2021 16:29
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So who else is gonna sous vide a turkey this year?
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Nov 8, 2021 16:02
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the Joule ChefSteps thing has a recipe, but it requires a Premium Subscription™. TBH I did enjoy the recipes they had when I briefly had a sub, so am thinking of getting another month's worth to check this out.
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Nov 8, 2021 17:29
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Never thought of wrapping a turkey in proscuitto but drat that sounds good...
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Nov 8, 2021 17:56
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NPR Journalizard posted:I moved in with a vegetarian so my steak intake has dramatically reduced, but I had the opportunity to sous vide a nice steak with some garlic butter, rosemary and thyme last night, and it was delicious. 
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Nov 9, 2021 18:43
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When I tried to SV tuna it came out horribly. I think it's better to just sear it in a cast iron pan or grill, tuna is fairly unique in that you want it near-raw in the middle and near-blackened on the outside.
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Nov 29, 2021 13:37
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