|
yoshesque posted:Someone please take this coupon off my hands: backer-48tb54df Snagged it! Thanks very much, my brother is going to love his surprise present.
|
#
¿
Aug 21, 2014 20:40
|
|
|
|
| # ¿ Apr 28, 2024 22:50 |
|
|
If anyone's thinking of grabbing an Anova One, there's $50 off using 'TAKE50' at the checkout until 5th September.
|
|
#
¿
Aug 26, 2014 15:55
|
|
|
Can anyone suggest a good recipe for some kind of burrito meat? I thought something like chicken tinga would lend itself well to vizzling, but I can't find anything that looks decent. Kit I have to hand is Anova precision, Cambro (with cling film lid based on this thread's advice) and ziploc bags. It's for late night eating at a New Year party, so I'd like to do most of the actual cooking earlier that day/day before if possible. Would it be fine to refrigerate then bring back up to temp in the puddle on the night?
|
|
#
¿
Dec 29, 2016 12:37
|
|
|
Mikey Purp posted:Do chicken breast with something like green chilies and green enchilada sauce at 144 for 2 hours. Shred it by just applying pressure to the chicken while still sealed in the bag. Voila, super tender chicken guisada. That sounds great, thanks! Apparently tomatillos can't be found in provincial England, so I've had to go with a red enchilada sauce, but other than that I'll stick with your recommendation. We'll have one vegetarian with us, so I was thinking of doing something along the lines of the Kenji SV halibut but with a chilli rub for his burrito 'meat'. Having never eaten a fish burrito (  ) much less made one before, is that a sensible choice of fish? Also, if I vizzle ahead of time, then sear before serving will that be safe/ enough to heat it through?
|
|
#
¿
Dec 30, 2016 01:04
|
|
|
Jose posted:only reason i ask is because i'm in the UK and they're definitely cooking instructions not warming instructions Is it ham or gammon? As far as I understand (I'm in the UK too) ham is cooked and gammon is the name for raw 'ham'. For reference: http://www.bbcgoodfood.com/howto/guide/how-cook-and-prepare-gammon-and-ham The two look pretty different in my experience and should be easy to tell apart. Ham is opaque and light pink (looks like ham!)  whereas gammon is more translucent, a bit like bacon.  Randyslawterhouse fucked around with this message at 01:19 on Dec 31, 2016 |
|
#
¿
Dec 31, 2016 01:08
|
|
|
Flash Gordon Ramsay posted:If it's cooling it instead of heating it you might have reversed the polarity on the plug 
|
|
#
¿
Feb 2, 2017 09:21
|
|
|
I really don't rate searing (or anything else) on a griddle pan. My £10 from amazon cast iron frying pan does a far better job than my le creuset griddle pan. nthing the 'get it hotter than the sun' advice though. I use the wok burner on my stove, which is probably a bit too big for my cast iron and occasionally ignites the oil in it. Also, this Searing Guide is worth a look.
|
|
#
¿
Feb 4, 2017 20:18
|
|
|
Steve Yun posted:I think when dalstrs talks about the "griddle side" of his baking steel, he's talking about a flat surface. Griddle pan = flat, grill pan = lines Ah, thanks for the translation!
|
|
#
¿
Feb 5, 2017 11:08
|
|
|
I did lobster and steak just the other weekend (it was my birthday) and it was great! I did this kenji recipe at 130 and it came out really well. I used frozen Maine lobster tails and they weren't too much hassle. A lot easier than pulling apart a whole lobster. Made a bearnaise sauce, but only really because of the steak. Clarified butter would be good instead. In short - do it!
|
|
#
¿
Mar 23, 2017 23:37
|
|
|
Trastion posted:Did you still pull the frozen lobster meat out of the shell? Or did it work ok in the shell? Took it out of the shell - that was the only fiddly bit really, but it came out pretty neatly after a quick blanch.
|
|
#
¿
Mar 24, 2017 08:00
|
|
|
You'll want a cast iron pan for finishing whatever it is you plan on SVing. Nothing fancy (mine was £10 from amazon) but pretty essential to get a really good sear. I recommend starting with a nice thick ribeye steak. Easy/quick to do and really impressive.
|
|
#
¿
Apr 22, 2017 11:32
|
|
|
Just tried boiled eggs SV for the first time for breakfast this morning and while the yolks were some incredible next-level poo poo, the whites were a bit... snotty. I followed the Anova time & temp guide for soft boiled (45mins @145) with a pre-boil for 3 mins. Any suggestions for keeping a nice runny yolk and also getting the whites properly set?
|
|
#
¿
Apr 23, 2017 09:56
|
|
|
Well that's pretty unequivocal - cheers all! Looks like it's back to the pan then, and I had such high hopes. Makes sense about needing the temperature gradient though. I jumped on the SV egg bites bandwagon today, so hopefully tomorrow's breakfast will be a winner.
|
|
#
¿
Apr 23, 2017 23:51
|
|
|
Can confirm - egg bites were awesome! Made bacon & gruyere; and mushroom, spinach & blue cheese. Both were great. Regarding extraction, I did the knife around the edge and shaking onto a plate manoeuvre too. It worked ok, but did take a while. If you're using two-part mason jar lids, I think cling film would probably interfere with the seal. A spray of cooking oil/low fat spray in the jar before filling might work though 
|
|
#
¿
Apr 24, 2017 10:59
|
|
|
Megabound posted:
You should be, they look great! So much better than my recent, disappointing effort.
|
|
#
¿
Apr 29, 2017 19:53
|
|
|
I'll tell you the dumbest loving sous vide recipe... ...impromptu egg and bacon soup.  Apparently 'finger tight' isn't quite as tight as I thought 
|
|
#
¿
May 7, 2017 23:03
|
|
|
BrianBoitano posted:I think I want to SV 60 salmon filets for my brother's wedding help Don't do it - focus on enjoying your brother's big day instead and don't needlessly complicate things.
|
|
#
¿
May 10, 2017 20:48
|
|
|
lavaca posted:...The Anova behaved itself when I put the jars in but had a very hard time maintaining temperature after that. It would fluctuate between about 183 and 186, beeping every time it climbed past 184.7... My Anova drops about 4 degrees when the jars go in, but once it gets back to temp it holds within .1 degree of 185. Hopefully yours isn't about to go pop, but Anova seem to have pretty good customer service (at least if you're in the US). I vizzled again this weekend - egg bites for the week (smoked salmon and dill, which I can heartily recommend); and two f'ing massive bone-in ribeyes, the eating of which was an almost religious experience. Incidentally, any U.K. Goons looking for short ribs, get to Waitrose, quick. Their butchers don't know poo poo, but they've got them knocked down to £5/kilo. My frozen 'meat library' now includes short ribs, ox tail and ox cheek, all waiting for their turn in the puddle.
|
|
#
¿
May 16, 2017 20:56
|
|
|
Norns posted:I make burgers in my sous vide sometimes. Come at me Gross, soggy buns and hot lettuce.
|
|
#
¿
May 25, 2017 17:59
|
|
|
|
| # ¿ Apr 28, 2024 22:50 |
|
|
baquerd posted:I think it's chewing gum. Duh, it's just a tough bit of steak that he spat out.
|
|
#
¿
Jun 14, 2017 23:14
|
|