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dutchbstrd posted:even my lovely food saver has a cutter built in. I thought they all did? Welp, my 24 dollar foodsaver doesn't, probably why it was so awesomely cheap.
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# ¿ Nov 19, 2015 03:44 |
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# ¿ Mar 28, 2024 19:52 |
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I sold that guy one of my BMWs, why isn't he driving it
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# ¿ Nov 25, 2015 01:47 |
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$5-6/lb and up in the northwest. Sucks.
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# ¿ Dec 21, 2015 04:10 |
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Steaks or the best poached eggs you'll ever have are good starters.
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# ¿ Jan 14, 2016 22:02 |
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Jeoh posted:Weird: Ziploc bag appeared to be leaking (at least I noticed lots of butter floating around in my trashcan), but when I filled it with water nothing was coming out, even when I put some pressure on it. Cheapest foodsaver you can find. I've used my v2222 for 5+ years and it was only 20 bucks on clearance when I got it. Try craigslist/offerup/goodwill for cheap ones.
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# ¿ Feb 2, 2016 17:28 |
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Yes but you'd be better off leaving it preheated and have her drop it in the water 1-2h before you want to cook it.
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# ¿ Feb 11, 2016 18:09 |
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I haven't made creme brulee the traditional way in a water oven but I did try it sous vide last week and they came out awesome. Highly recommended. https://www.chefsteps.com/activities/creme-brulee i added a tiny bit of vanilla, otherwise I stuck to the recipe.
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# ¿ Feb 22, 2016 20:00 |
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I dunno, isn't creme brulee more of a custard? I'm no brulee expert but I didn't think it was like pudding.
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# ¿ Feb 22, 2016 20:50 |
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Who cares, double seals are the way to go for sous vide
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# ¿ Mar 1, 2016 20:15 |
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ShadowCatboy posted:Huh. I was under the impression that even with the Foodsaver double-bagging was recommended for long cook times (as in 72 hour braised short ribs). Just one bag is all that is needed, but two seals on each end is good insurance
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# ¿ Mar 15, 2016 21:51 |
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Norns posted:I'd like to do 72 hour short ribs and don't have a food sealer. I've always used freezer bags, but have never done a cook longer than 12 hours. Have you tried looking for a used one on craigslist? or new on amazon? these things aren't very expensive if you get a no-frills version and they're great for storing food in the freezer. they really do pay for themselves but double or triple bagging should work if you really dont want to commit to it.
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# ¿ Mar 16, 2016 17:50 |
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Cultural Imperial posted:I may finally have a reason to go buy overpriced meat from the hipster butcher shop down the street. better have them season it before sealing it. everyone should get a vacuum sealer, just do it.
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# ¿ Mar 16, 2016 18:39 |
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Veritek83 posted:Relatively traditional isn't the same thing as "just like I cooked it in a crockpot." It appears that most crock pots run at 190 Fahrenheit or higher on the "low" setting (http://www.chowhound.com/post/cooking-temperatures-slow-cooker-725139). Being able to set 175 or 180 and keep it right there gets something that's similar in texture to traditional corned beef, but moister and more tender. The 3 temps example in the Food Lab piece is a good illustration. http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html Not to mention all the aromatics aren't being released into the air like they would with a crockpot.
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# ¿ Mar 17, 2016 19:23 |
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Jose posted:i tried carrots once and it didn't work and its just not worth it generally. veg doesn't need the precise temps you get from sous vide and you need it up high to get them to even be edible so it probably expensive as hell What? they're easily worth the effort and "high cost" of running the IC for an hour. You can make several batches and they'll last in the fridge for weeks. Make creme brules after the carrots are done, they're high temp SV cooks as well.
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# ¿ Mar 29, 2016 23:27 |
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Any reason I shouldn't use mason jars to cook some chicken thighs in enchilada sauce? Seems a lot easier than trying to bag the liquid
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# ¿ Apr 28, 2016 01:36 |
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Yeah that's what I figured. I've used them for creme brulee and garlic confit but never anything with meat.
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# ¿ Apr 28, 2016 02:41 |
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Ultimate Mango posted:What is the secret for garlic confit that doesn't turn deadly? I don't think there's any risk of it being deadly if you sous vide it. I think I followed the modernist cuisine method using a shitload of pre-peeled fresh garlic from h-mart.
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# ¿ May 6, 2016 16:15 |
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You can reuse roll bags too if you make them longer than you really need.
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# ¿ Jun 2, 2016 22:57 |
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I've made pork tenderloin before but the texture still never seems right, and difficult to get a nice sear so I stick with grilling em. And I just tried kenjis recipe for spare ribs and that was a complete waste of time. I'll stick to using my bge. Weird texture @ 152* for 24hrs, smokey flavor just wasn't there and the crust wasn't right either. I think after all the various sous vide recipes I've tried I really only like it for steak, poached eggs and creme brulee. I'll keep trying but most things are a disappointment imo.
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# ¿ Jul 27, 2016 06:55 |
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I dunno, I was so disappointed with the spare ribs SV that I'd never try it again since I have a smoker anyway.
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# ¿ Aug 1, 2016 19:25 |
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Ciaphas posted:Alright, I'll stick to Foodsaver, thanks. Wish it were able to seal up egg though (not that ziploc + water is hard), I've come to love SV scrambled eggs. i saw on a blog somewhere that you can use reusable silicone bags for doing sous vide scrambled eggs
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# ¿ Aug 24, 2016 17:03 |
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namaste faggots posted:Does your induction stove make an annoying buzzing noise? The fan on mine emits a really high pitch whine as you increase the temp
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# ¿ Dec 3, 2016 16:53 |
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It helps retain heat but you will still have evaporation without a lid
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# ¿ Dec 4, 2016 22:51 |
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Texibus posted:What vaccum sealer is worth getting under 100 bucks? Or is perfectly fine to just use ziplocks Food saver v2222 model is great and cheap for basic sealing. Been using mine for 6 years and it was $24.
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# ¿ Dec 8, 2016 17:22 |
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Just wrap sharp ends with a bit of saran wrap
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# ¿ Dec 16, 2016 04:22 |
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Steve Yun posted:People left AB behind and had fond memories of him before they turned on him because of stories about him being weird at live events. I think it's also part of the general turn away from all the food Network hosts and shows
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# ¿ Dec 20, 2016 20:48 |
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so has anyone done any interesting variations on kenji's s-v carrots? making a bunch for christmas eve dinner tomorrow
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# ¿ Dec 23, 2016 21:56 |
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I'm a firm believer that SV will not produce real bbq results. it doesn't matter how much you gently caress with it it's not going to be as good as real BBQ.
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# ¿ Jan 18, 2017 19:26 |
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namaste faggots posted:You know what's disgusting sv'd? Sockeye salmon. Ugh a garbage fish if there ever was. sockeye is great! but I only grill salmon and never SV it.
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# ¿ Jan 25, 2017 18:53 |
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The Midniter posted:Or, toast your sugar for a nice flavor and something different to top it with. No need to torch it. Have you tried this and did you notice anything special about the results? My mom tried it and said it was barely noticeable.
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# ¿ Feb 13, 2017 19:45 |
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looks like they are doing refunds on the preorders, if you nag them on that FB page
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# ¿ Feb 16, 2017 21:10 |
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sterster posted:This is the recipe. try the chef steps recipe, ive done this twice and it was great https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee as someone pointed out, should be 175/176ish
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# ¿ Oct 1, 2019 17:23 |
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i made the porchetta, it's in the bag in my fridge and ready to eat tonight...worth it to make gravy from the bag juices (looks disgusting) or just make from scratch?
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# ¿ Feb 10, 2020 20:22 |
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TheQuietWilds posted:Bag juices tend to have a bunch of albumin and gunk that gives a weird flavor. Bring it up to a boil for 5-6 minutes and then strain out the solids with a coffee filter. Then both the lipid and polar phase will be tastier and cleaner when you separate them out. ughhh i think i'll just skim some of the fat for roux, dump the joose and use some pork stock from the freezer for the gravy
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# ¿ Feb 11, 2020 18:15 |
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had the porchetta last night and HOLY gently caress it was good. my wife was very skeptical going into it, thinking it was going to be too fatty but she liked it skipped the bag joose poo poo and made gravy from pork stock
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# ¿ Feb 12, 2020 19:18 |
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gaj70 posted:Perhaps a silly question, can you puddle creme brulee in a large canning jar, then immediately transfer the (still hot) mixture into serving sized ramekins? just buy a 12pack of these guys, i think the chefsteps recipe will fill at least 8 of them https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K
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# ¿ Feb 14, 2020 19:31 |
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xpost BraveUlysses posted:
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# ¿ Jul 2, 2020 18:53 |
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i'm making a boneless prime rib for thanksgiving and to my horror, my inlaws want theirs served...gray. i was planning on doing a reverse sear cook (by cooking on big green egg) and sear to finish in oven but since they want overdone meat i was thinking maybe it would just be easier to sous vide a smaller portion for them at a higher temp and SV the rest of the roast at proper medium rare temp. however i'm concerned that i'm not supposed to cook protiens that are too thick because of how long they're in the danger zone? ive never bothered doing anything SV that is particularly thick. safe to do or should i try something else? maybe the inlaws can eat the edge pieces if i kept the roast whole? they'd probably be a bit closer to gray
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# ¿ Nov 1, 2021 18:25 |
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oh yeah i'm definitely not going to overcook the whole thing for them i think i'll sous vide the whole thing and carve off their slices and microwave or broil to finish for them
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# ¿ Nov 1, 2021 21:53 |
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# ¿ Mar 28, 2024 19:52 |
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they did not insist, i asked my wife to ask them how they would like it cooked because i wasnt sure they'd be on board with med/rare
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# ¿ Nov 2, 2021 00:28 |