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https://www.amazon.com/Anova-Culina...316%5Bb%7Cdeals I'm doing it! Gimme advice. What's the goon approved torch btw? Should I just get some home depot propane special? Oh and what tub should I get? That three gallon Rubbermaid? https://www.amazon.com/gp/aw/d/B01FVNI6WO/ref=ox_sc_act_image_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER Bum the Sad fucked around with this message at 19:26 on Aug 21, 2016 |
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Aug 21, 2016 17:40
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| # ¿ Apr 29, 2024 08:39 |
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I'M DOING IT
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Aug 26, 2016 23:44
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Subjunctive posted:Nice cut on that lid, buddy. Thanks, It's not perfect but I cut a starter notch with scissors traced it, then dremel'd it out with a dremel sanding disk. Got a little bulge or twenty in the cut where I got a little over zealous with the pressure on the disk but I'm happy. It's far more ghetto and jagged than it appears in the photo though. Bum the Sad fucked around with this message at 00:18 on Aug 27, 2016 |
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Aug 27, 2016 00:14
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Hopper posted:That is a very good cut indeed. Can I recommend you got to Ikea and buy the much lauded lidholder thing though. Floating a bag in water like that you potentially risk it blocking the water "intake" which can lead to overheating I think.
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Aug 27, 2016 00:21
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Hopper posted:That is a very good cut indeed.  Here's a photo without it installed. It's actually quite lovely! It looks decent with the the overhang of the unit though. I think the wife was harassing the poo poo out of me by the time I started the right half.
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Aug 27, 2016 00:25
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Also I couldn't actually put the unit in the water without a hole to put it through. Otherwise it would just lay on top doing nothing,
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Aug 27, 2016 06:10
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Dear goons, Pork tenderloin 130 or 135?
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Sep 12, 2016 21:21
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Serious eats says to do it at 130. Some goons said it was good. That's why I'm asking. Anova website has some at 135.
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Sep 12, 2016 21:38
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Jose posted:quoting myself from earlier itt Oh poo poo. That looks perfect.
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Sep 12, 2016 21:39
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gently caress yeah gonna sous vide so hard Jose posted:that had 5-6 minutes of searing fwiw as not enough temp to get a better crust Err him so should I do 135 and a proper sear?
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Sep 12, 2016 21:44
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So that 135 loin turned out fantastic. Is there a goon approved Brisket? I've seen a lot of complaining.
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Sep 14, 2016 22:48
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toplitzin posted:Try chefsteps, I'm finding some of their recipes more successful out the gate. I think people were crying about that recipe I don't know though.
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Sep 14, 2016 23:13
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I'm trying a brisket for 48 hours at 133, I'll let you guys know how it goes. I think I'm gonna blow torch it at the end.
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Sep 16, 2016 19:57
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Flash Gordon Ramsay posted:Then your username is appropriate. Blowtorching always leads to sadness. Why so?
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Sep 16, 2016 20:01
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Flash Gordon Ramsay posted:It tends to be uneven and, for lack of a better term, unnatural. You really can't get that proper browning, it tends to be go from zero to just plain charred. It's nothing like something with a proper sear, or slow browned in an oven. I can't imagine it will even close to a proper bark. Certainly give it a shot, but I've never been happy with a blowtorch crust. You're a blowtorch crust. So uh how should I finish it without cooking the gently caress out of it? My options are oven and blowtorch.
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Sep 16, 2016 20:09
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Flash Gordon Ramsay posted:I did a prime rib recipe that had me put the rested rib roast back in a 500+ degree oven for 5 minutes. That gave it a nice even crust without cooking it noticeably further. You could try that.
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Sep 16, 2016 20:21
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Ciaphas posted:Can confirm after a few weeks with one that screaming hot cast iron > searzall (though I guess that's not an option in this case) You know the brisket is flat and cut into quarters (I did half of it and froze the other) Honestly I could cast iron it, it'd fit most of it.
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Sep 16, 2016 20:28
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Ok took out a test piece at 42 hours. Dried wig paper towel and torch. Now have it in the oven at 500 degrees for 10 minutes.
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Sep 17, 2016 20:49
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 Very tasty. Still a little chewy. Think I'm gonna leave it in till tomorrow afternoonish for a 64-70 hour cook. (Started 8pm Thursday.) I wonder if it'll ever get truly tender at 133. Bum the Sad fucked around with this message at 23:41 on Sep 17, 2016 |
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Sep 17, 2016 21:05
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Flash Gordon Ramsay posted:I like short ribs at 132 for 48 hours but a lot of folks do 72 hours. So I'm sure it's doable, just needs more time. The finish looks pretty good though. I paper toweled it, then lightly blow torched it(just for drying purposes like that goon suggested) then I threw it in a 500 degree oven for like 9 minutes.
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Sep 17, 2016 23:40
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My Anova has some kind of cold feature but doesn't tell you how to use it. I think you load the container with ice. And then you can start it remotely at some point. Some message board people says the all will yell at you of it gets too warm from the ice melting so you can go ahead and start it early if needed.
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Sep 18, 2016 14:34
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For dissolving hookers.
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Dec 9, 2016 16:07
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Hopper posted:Thank you for testing all this. I know pingpong balls are not for me. Too much hassle. I did a 72 hour brisket at 135 on my cut out lid tub with the water to the brim (as in when I put the lid on I displaced water out of it onto the counter). After three days water was still in contact with the lid.
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Dec 15, 2016 17:43
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Crunkjuice posted:http://recipes.anovaculinary.com/recipe/sous-vide-egg-nog You're pasteurizing your nog.
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Dec 17, 2016 01:13
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Subjunctive posted:Is the meat below the waterline? If so, don't sweat it. Yeah it's fine. Let the air bubbles chill in the extra space in a corner of the bag. Beef on the bottom let the air float up to a nice spot away from it and forget about it.
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Feb 13, 2017 23:15
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Hopper posted:Try using muscovado sugar in your creme (Not for caramelizing, only as ingredient.) Makes it infinitely better imho You're a muscovado sugar
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Feb 14, 2017 01:20
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rockcity posted:I made one as a tester this morning and it was pretty awesome. Just used three eggs, some mozzarella and cheddar cheese and caramelized onions and peppers. Threw that all in an 8oz jar and let it go for an hour at 172. Very pleased with the results. Air at the top of the jar doesn't matter?
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Feb 19, 2017 00:54
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Anne Whateley posted:In those turkey videos, it looks like the columns of flame shoot straight up and don't originate from the burner. Yeah you'll see flames only start when the pot overflows from rapidly expanding steam shoving oil up and out of the way sending oil down to the burner.
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Feb 23, 2017 23:45
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Subjunctive posted:Why are sealer bags (often?) cross hatched on one side? I don't like the marks on my food. I think that's the gimmick of food saver. It provides channels for air to escape or some poo poo.
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Feb 23, 2017 23:46
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Steve Yun posted:In a food saver bag, the air is sucked out from inside the bag, causing low air pressure inside the bag. The air outside of the bag is still high pressure, so it squeezes the bag and smushes the bag and food together. If your food creates a seal, there could be trapped air bubbles that stay inside the bag when it gets heat sealed. The cross-hatching pattern acts like straws that the air can escape through when food blocks the way. That's what I said. gently caress you.
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Feb 24, 2017 00:47
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Steve Yun posted:That is exactly what you said, yes. BrianBoitano posted:Bum the Sad posted: Thank you.
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Feb 24, 2017 15:08
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atothesquiz posted:It acts like corrugated cardboard, allowing air to be pulled out through those "holes". When the bag has been pulled down to a sufficient vacuum, the heater strips melt the bag such that it closes up those "holes", sealing it. You act like corrugated cardboard.
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Feb 24, 2017 15:24
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You're a menstrual thong.
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Mar 31, 2017 02:46
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Knifegrab posted:So what steak would you recommend that would pair well with a bearnaise? tube steak
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Apr 7, 2017 19:47
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Yeah they really need to add beef.
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Apr 19, 2017 16:56
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I cooked a pork butt for 30 hours yesterday at 146 and then ice bathed it and fridged it. I should be able to throw it right back in the bath to warm it up right?
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Mar 17, 2018 19:00
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VERTiG0 posted:Throw it in a smoker or charcoal grill! Some of my favourite butts have been done sous-vide at 165 then finished for a few hours at 250 degrees F. I spiced it Mexican style. Was just gonna cube it and throw it under the broiler to crisp.
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Mar 17, 2018 19:31
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Errant Gin Monks posted:Why do you ice bath it? It would take many hours for a big hunk of meat to cool down from fridge air alone.
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Mar 18, 2018 04:43
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I think I'm gonna try the charcoal chimney next time I make steaks. Seems like a nice alternative to smoking up the house.
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Jun 24, 2018 23:21
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Subjunctive posted:Everything about that is controversial, I bet. Adam Savage and Kenji did some video on searing using like a grill, a searzall, a chimney, and an aluminum smelting forge. They were happiest with the Chimney, they failed to include a cast iron as a comparison though.
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Jun 24, 2018 23:27
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