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YEAH DOG posted:Wait until you get some good pork ribs in there. Mmmmmm. I feel like I should give this a try, but I'm worried that I am completely spoiled by having a smoker and it simply won't compare to smoked ribs.
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Oct 7, 2013 18:18
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I've had a nice big short rib cooking for 48 hours @ 60* C, what's the best way for me to sear and make a sauce from the bag juice?
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Oct 14, 2013 02:58
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Flank steak is insanely good s-v'd.
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Oct 16, 2013 18:34
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Ultimate Mango posted:No, but Under Pressure and Modernist Cuisine are pretty awesome. iOS only 
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Oct 18, 2013 21:29
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Have to say it again but sous vizzle poached eggs are the best eggs. Dropping them in simmering water to set the whites really makes a world of difference.
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Oct 20, 2013 20:09
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Leif. posted:There's a power cable hanging over the edge of the pot, and it's a gas burner. Seems like that'd be a fairly serious fire hazard. Also the manual says not to do that. Agreed, pretty bad plan. Preheat the water and then take it off the burner if you're going to do that. Seems surprising that it would take so long but I'm probably spoiled by my polyscience unit.
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Oct 23, 2013 16:27
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Reiterpallasch posted:My Dorkfood came in earlier this week, and I ended up attempting steak--a NY strip, at 130 degrees for a hour. It came out good, but I had trouble putting a good sear on it with only a minute on each side in my cast iron skillet. I ended up giving it a little more time to develop a crust, and that ended up bringing more gray into the steaks than I really care for. Does anyone have any tips for developing a crust, fast? Chill that poo poo in the bag with some ice water till it's cooled quite a bit. Dry it, salt it and sear the piss out of it and you'll have extra sear time before the interior is ruined. I did it last night on a dry-aged steak from whole foods and it had the best crust I've ever had on a steak.
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Oct 28, 2013 21:03
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not safe
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Oct 31, 2013 17:32
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nwin posted:So I roasted a chicken tonight and was thinking...what about sous vide whole chicken? Legs and breasts cooked the same temp. Only problem is it would have the texture of crock pot chicken and no crispy skin. To correct that, either a torch or dry it off and throw it under the broiler for a bit maybe? Best thing to do for that kind of cook is to bag everything individually, cook the thighs for 2 hours at the higher temp, drop the water temp to the temp you want for the breasts cook them for an hour.
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Nov 12, 2013 04:46
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I cooked up an extra boneless, skinless chicken breast last night, 2.5h @ 143* F. Plunged it into a bowl of water with two large blue ice bricks...and then promptly fell asleep for 7 hours before I awoke and found it in the kitchen. The water was still extremely cold and the meat should have been pasteurized but I need a second opinion if I should keep it or not.
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Nov 13, 2013 17:24
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forgot to test the temp before i took it out of the water and threw it in the fridge. i'll probably toss it just to be safe, not a big loss.
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Nov 13, 2013 18:36
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That thing looks great but I'm going to test out the pork belly version this week and if it goes well, i'm making it for thanksgiving too.
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Nov 14, 2013 19:28
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Should be good for at least a week. I think Doug Baldwin's site has guidelines for storage time.
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Nov 16, 2013 21:20
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BrosephofArimathea posted:It's pretty annoying. Not unexpected though, I guess. Do them all in advance, chill and refrigerate, then sear them after you let them come back to room temp. I felt like the chill really helps give it a better sear. OBAMNA PHONE fucked around with this message at 04:58 on Nov 18, 2013 |
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Nov 18, 2013 04:54
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Pissflaps posted:What is this? I think the correct term is "loving disgusting"
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Nov 27, 2013 18:58
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So, I'd like to make some  infused oil. Any temp suggestions?
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Dec 2, 2013 18:51
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Vape poo, so it's probably not going to taste good no matter what. Thanks for the info!
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Dec 2, 2013 19:31
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Kenji A-L posted this today, I wish I could convince my in-laws to let me handle the ham this year instead of having another lovely spiral cut ham. http://www.seriouseats.com/2013/12/sous-vide-101-slow-cooked-city-ham-with-balsamic-brown-sugar-glaze.html
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Dec 17, 2013 20:33
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Salt and pepper are great for seasoning before you s-v it. Same with adding herbs and shallots to your bag.
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Dec 19, 2013 18:32
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d3rt posted:Wouldn't the pepper burn and taste bad since I'm going to be searing it at a really high 475+ temp? You'll be fine, but if you want more info here's a good primer: http://www.seriouseats.com/recipes/2010/03/sous-vide-steaks-recipe.html
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Dec 19, 2013 19:52
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A dremel tool works well if you have access to one. I used a hacksaw on the Cambro cover but it's not the best trimming work I've ever done.
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Jan 3, 2014 17:33
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How did you season them? I've done flank for 24h with just salt and pepper and it's always amazing.
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Jan 6, 2014 02:16
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Mopp posted:I have a question about storage for all you sous vide veterans. What is the simplest way to cook-chill-store? The stuff I've read so far suggests bathing the sealed food in ice followed by refrigeration, but an ice bath is really impractical. Are there any simpler solutions rather than dumping the bag into an ice bath? why is an ice bath impractical? if you dont want to use ice cubes these are a great replacement: http://www.amazon.com/Rubbermaid-1080-TL-220-Blue-Ice%C2%AE-Block/dp/B0000DH4M3/ I use the stopper and fill up one side of the sink with water and throw 2-3 of those in there for 20 mins and I'm good to go.
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Jan 6, 2014 20:58
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FoodSaver V2461 @ costco (instore) for 50 after coupon: http://www.fatwallet.com/forums/hot-deals/1336335/
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Jan 24, 2014 22:44
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How well does tri-tip sous vide? Picked up two of them today (prime grade). 2-3hrs @ 134*?
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Jan 26, 2014 09:25
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FWIW kenji also mentioned not to use butter in his s-v articles on steak.
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Jan 28, 2014 21:02
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I don't think that cut has enough collagen to warrant cooking it for 3 days. steaks don't really need more than a few hours at temp to be ready to eat.
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Jan 29, 2014 16:51
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I made a pair of tri-tip roasts (prime grade) this week and they were fantastic. turned out great for steak salads. Cooked @ 136* for 9h.
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Jan 30, 2014 18:26
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How did the TJ's tritip taste? I've had mixed results with their vac-packaged meats.
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Jan 31, 2014 00:24
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I'm a big fan of carrots: http://www.seriouseats.com/2010/06/how-to-sous-vide-carrots-vegetables.html But I would like to see more vegetable recipes too
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Feb 1, 2014 19:09
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Heran Bago posted:The zip lock bag salmon. It's like my favorite thing and just wows people in texture and taste. The brining makes a big difference and I've never done the fancy coating at the end beyond some herbs. Nice to hear some more veggie feedback in the thread! What temp do you use for salmon and which species? Do you torch them or sear? The one time I tried making salmon it didn't turn out very well.
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Feb 8, 2014 01:27
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Flank steak is amazing after 24h
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Feb 11, 2014 22:13
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Bulgogi marinade and grill em! They're too thin for Sous vide imo.
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Feb 14, 2014 17:10
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I really don't think it has much--that's why the traditional way to bbq them is hot & fast and not low & slow.
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Feb 18, 2014 22:26
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How long is it taking to heat your water from 70 to 130-something? My polyscience only takes 10 maybe 15 mind tops to get to that temp.
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Feb 24, 2014 19:16
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The dremel flex head add on would make it even easier to do
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Mar 14, 2014 17:18
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ScienceAndMusic posted:So I tend to like my meat medium erring on the side of rarer but not quite medium-rare. So should I cook the ribeye at 145 F for like an hour? Sorry for all these terrible questions but this seems to be the place for answers and I could burn a bowl of cereal my cooking is so bad. Try something lower, maybe 130-132*. http://www.seriouseats.com/recipes/2013/03/dry-aged-sous-vide-torched-and-seared-bone-in-ribeye-recipe.html
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Mar 14, 2014 22:19
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Anecdotally I have seen some people claim before and after searing is a good thing. I feel like trying it with short ribs soon.
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Mar 24, 2014 16:39
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Finally tried s-v boneless skinless chicken breast. 140* for 2hrs. tried to brown it a bit before slicing and adding to a salad. Is there any way to improve the texture of this? I like how juicy and tender it was but it didn't really have the texture I would have preferred.
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Apr 10, 2014 19:36
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deimos posted:Did you chill them before searing? I'd do 139 then chill a bit before searing and see how you like that. I made them a few days earlier and chilled but I did reheat it in 130* water for a bit before browning. I might try a higher temp as suggested and browning it better.
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Apr 11, 2014 00:02
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