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I'm using a simple PID temperature controller ("on - off") with a hot plate for my sous-vide needs. Today I ran into an issue however: I don't have any container big enough for large t-bones, that can also go on a hotplate. I borrowed my mom's gigantic "fish pan" that she uses exclusively for ray wings and all was well. That thing holds like 8 - 10 liters. Were I to invest into something that can handle a gigantic amount of plastic bags, is that my best bet ?
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Jan 26, 2014 20:12
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| # ¿ Apr 27, 2024 11:46 |
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Chemmy posted:Do you guys not fill your bath with hot tap water? drat, that's cold hot water.
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Feb 24, 2014 19:29
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Young people and their fancy toys that break down in a matter of days...
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Mar 22, 2014 17:56
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Spatule posted:Young people and their fancy toys that break down in a matter of days... OMG that was amazing. 18hours 68C (marinated) pork spare ribs, finished on a gas grill for 30sec per sice. Tender but not mushy, flavorful, best ribs ever.
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Mar 23, 2014 17:37
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Plinkey posted:lovely pic, but just finished some 72 hour short ribs, didn't even need a knife. Very good for $4 a pound. I stress about leaving my setup unattended, so 72h is out... but to satisfy my curiosity anyway: which temp did you use ?
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Mar 24, 2014 10:43
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I'm thinking we should hold a meeting where everyone brings their puddle machine and we all sizzle some ribs at different temperatures and durations, so they all finish together, then we compare. I loved the 68C - 18h ones I just did because it was just the right balance -to me- of soft but not too soft texture with rendered fat (no knife required) and "short" cooking time, but maybe I' missing out by not doing 24h at 63.5 or whatever.
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Mar 24, 2014 18:24
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Do not puddle ribeye at 136f for 8 hours, it will be dryish. 130f for 4 hours is the only way. 8h and 136f made the rest of the rib divine though. Better than ribeye at 130f. I guess the conclusion is that you should only puddle uniform cuts of meat ?
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Apr 12, 2014 22:32
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deimos posted:No it's the 8 hours where you hosed up, I feel 2-4h at 135 would probably be your best bet for your taste. That is my usual approach, but then the rest of the rib is not as amazing as it was yesterday, it really needs the longer timefor the fat to render.
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Apr 13, 2014 11:22
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Just made chicken liver skewers at 63c for 20 min and they were amazing. 30 sec on the grill to finish. So creamy, melt in your mouth tender (literally).
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May 1, 2014 12:12
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Why does Anova need to go through kickstarter exactly ? Aren't they a pretty established lab equipment company ? Guess it brings them more dough...
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May 6, 2014 18:57
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Grrl Anachronism posted:Does sous vide have any potential for dessert-making? That's really more my area of interest and these machines are so cool, but I'm a little lost at what kind of sweets they could help produce other than maybe like custards and puddings. You can cook bananas so they don't brown but still taste pretty much raw, skipping lemon juice for better taste thus, and other similar cool tricks.
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May 22, 2014 14:58
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Doing pork spare ribs for father day, any suggestions ? Last time I did 18h at 70c and it was great but classic (like a braise) Thinking of 36h at 63....
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Jun 4, 2014 21:34
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Pork spare ribs done 48h at 63c were absolutely amazing. Like butter, juicy and pink like ham. They were breaking apart coming out of the bag.
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Jun 7, 2014 20:03
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That's ridiculous. My cheap PID controller automatically goes back to previous settings after a power outage, or whenever I use it actually, which means it remembers settings from months without any issue. I wanted to upgrade to something like the Anova, but that's a serious flaw for something that can cook for days.
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Jun 19, 2014 02:42
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ShadowCatboy posted:Holeee shiiit. 72 hour shortribs seasoned with a spice mix are amazing. Please do, I just bought some today ! At least the temperature.
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Jun 19, 2014 02:43
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deimos posted:That will be super nice the day you lose power for 8 hours straight and never even realize it. IF this ever happened, and so far it never has in the last 30 years, I would see that the various clocks/alarms and appliances like the microwave display the wrong time or just the default --:-- . The duration of the outage would be the difference between my watch and what the alarm clock says (for example) and I could thus decide to trash or not the food I was cooking. Still better than the Anova.
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Jun 19, 2014 04:08
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Don't botulism spores die in your stomach anyway, like with honey ? As in: botulism is only bad when you inhale it, and for babies ?
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Jul 20, 2014 21:36
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Speaking of risk and ignoring it: I just cooked the worst possible quality bone-in ribeye I could find into unicorn meat ! EDIT: a few seconds in boiling water to kill any surface bacterias was the first step. I suppose you could grill the steak first. 1h at 39C 1h at 49C 2h at 54C 30 sec/side on the grill Don't do this at home I guess. It was as tender and tasty as most dry-aged meat I've ever had. When I cooked this meat the usual way in the past (dump on the grill, let warm up under foil for 30min or so), it was tough to the point of being inedible. Spatule fucked around with this message at 15:32 on Jul 30, 2014 |
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Jul 25, 2014 10:59
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geetee posted:Did you just make this up or got the idea from somewhere else? I'm so confused. Also, I'm entirely lost on grilling a steak for 30 minutes... under foil? Please advise because this sounds like insanity. Got the idea reading a paper by Douglas Baldwin about enzyme (the ones that break down proteins) activity temperatures, one type stops above 39c, the other above 49c. Also, it's 30 SECONDS, not minutes.
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Jul 29, 2014 19:51
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a foolish pianist posted:That sounds really bad - lots of time for bacterial growth at optimal growth temps, and not getting it hot enough to kill many of them. An hour at 54C is more than adequate for a steak. That thing was 1.5" thick, hence the 2 hours. I wanted some fat to render too.
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Jul 30, 2014 15:32
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geetee posted:Did you just make this up or got the idea from somewhere else? I'm so confused. Also, I'm entirely lost on grilling a steak for 30 minutes... under foil? Please advise because this sounds like insanity. Ok now I see what you meant with the 30 minutes thing: I meant on the grill for whatever time needed, then let it rest. Should have been 10minutes, not 30.
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Jul 30, 2014 15:35
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backer-caatcd52 29 days to go !
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Aug 7, 2014 19:26
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Etrips posted:
Dude, you can live with cooking appliances that don't connect to internet / your cellphone... I pull up amazing things using an old PID controller and a hot plate. http://www.auberins.com/ and http://www.amazon.com/Electric-1000W-Single-Burner-White/dp/B003WSOCFG/ref=sr_1_4?ie=UTF8&qid=1408482319&sr=8-4&keywords=hot+plate
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Aug 19, 2014 22:04
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Noooooooo.
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My nieces (9 and 11yo) apparently only like fish either raw (yay !), or cooked to death (Salmon and Tuna at 60C -> sad panda). At least at these temps there's no need to sear after sous vizzling... Half proud of them... Still need to get them to like nori and rice with vinegar to keep the costs down though.
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Aug 20, 2014 20:21
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I have started doing more complex things sous-vide (see previous posts) and would really like to get an Anova / Nomiku / Sansaire circulator. Being in Europe apparently makes it difficult to buy these, any reliable sources that would ship to Belgium ?
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Oct 4, 2014 10:07
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Test Pattern posted:My Anova just did the weirdest thing -- it beeped like it had come to temp and when I went to put the food in, it showed 285F. It fluctuated a bit between 250 and 285, then shut off. Plugging it and unplugging it seemed to help. Anyone else seen that? Were you heating oil instead of water or am I missing something with those temps ?
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Nov 15, 2014 19:19
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Ultimate Mango posted:lemon infused vodka were amazing. Got a guide? I have trouble visualizing the process and my tepid puddle machine hasn't seen much use recently.
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Apr 28, 2019 20:25
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Ultimate Mango posted:I put the peels of four lemons in a 750ml mason jar (I will use 8-10 lemons next time). Fill with vodka, put on lid but not too tight. Fill puddle machine up to jar lid, but not submerged (I guess you could submerge but I read against it for vodka). Puddle at 135F for two-three hours. I'll give this a try, thanks.
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May 2, 2019 21:38
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Hopper posted:Did you have it on your bedroom or what? How else are you gonna warm up lube? (the answer is baby bottle warmer of course)
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Jun 18, 2019 08:59
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I remember making high proof alcohol gels a few years ago as an experimenter. Worked pretty well. Anyone know how to best make something that could be used as hand sanitizer using pure ethanol (or pharmacy stuff, I don't intend on eating it)?
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Mar 17, 2020 10:07
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| # ¿ Apr 27, 2024 11:46 |
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Since when can't pregnant women not eat medium rare steak wtf?
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Jul 25, 2020 11:50
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