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How'd you get that name? What's the time and temperature needed to make upside-down dogcake?
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Apr 22, 2014 04:43
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nwin posted:By the way, what would happen if I just took a chicken breast and cooked it for 8 hours instead of the normal 1-3 hours? An 8hr chicken breast will probably turn into chicken pudding.
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Apr 22, 2014 18:39
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When puddling multiple dishes, are you just doing one at a time and setting aside or what
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Apr 29, 2014 23:22
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EAT THE EGGS RICOLA posted:You can just cook them all at their appropriate temperatures and chill them in an ice bath, then reheat everything to the temperature of the lowest-temp item in the meal (so for carrots you cook them at 180F, then reheat them at 125F or whatever you're cooking your steak at) Ahhh, clever!
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Apr 30, 2014 00:46
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uPen posted:I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. Is the food truly ruined if the contents leak out? Can you re-seal the bag and let it go to full pasteurization?
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May 7, 2014 06:25
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DiverTwig posted:I went with the Hacker kit, which will be my 2nd and 3rd jacuzzis. I did the same, and good thing too because all the other tiers are pretty much gone.
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May 7, 2014 23:50
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uPen posted:It was more the 20 hours of water leaking in that did it. Okay so you basically braised the hell out of the dish... But if you caught a leak early enough we're not talking about contamination risks are we?
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May 8, 2014 06:36
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Tokyo Sex Whale posted:Nothing but leather pouches filled with 5/16"-36 form taps for me. What were you thinking? You should be using bottom taps so that the bags stay all the way down
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May 28, 2014 07:03
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Use oil with a higher smoke point, and then you won't have to keep the oil smoking as long. The goal is to sear the steak, and using a low-smoke-point oil only means you have to cook it in the pan longer. You can also deep-fry the meat to achieve the same effect without having to bring the oil to its smoke point. Searing fast is better than searing hard. If you don't want to use any oil at all, pat down the meat and sear it with a torch.
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Jun 2, 2014 21:33
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deimos posted:Look, it doesn't NEED WiFi, but if you're going to do any sort of connectivity for the kitchen while connected to AC power bluetooth is pants in the head retarded compared to WiFi. WiFi would allow for desktop app integration, whereas bluetooth leaves it primarily in the "mobile app" territory. FishBulb posted:I know piling on new technology as terrible is a thing people like to do on the internet for some reason but pardon my ignorance here, with people SVing their stuff for 24-72 hours on occasion wouldn't some kind of wifi accessible status control be useful? That way if there's some kinda critical failure while you're at work or something at least you could know and somehow perhaps salvage it? Agreed, but how often are we actually changing anything with the cooker? I can't imagine any change other than taking something like brisket, cooking at 180f and then dropping to a hold temperature.
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Jun 18, 2014 20:24
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Etrips posted:Think I'm going to pick up one of the Anovas now instead of waiting. Tired of how my meats are coming out because I'm a terrible cook. Plus the bluetooth functionality is pretty neat. Hope those coupons from earlier still work! Bluetooth is on the next generation of Anova, which doesn't ship until October. If you buy one today you get the Anova without bluetooth.
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Aug 19, 2014 20:01
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Samizdata posted:Huh. I thought I saw something about it chilling it afterwards too. Oh, well, I can't afford any of these toys any way, so I am lucky I remembered it at all. Nope, the goon involved specifically said that going from cold to hot was doable, but the reverse direction (hot to cold) not so much. Drive By posted:Cold to hot takes 10 minutes, hot to cold takes 2 hours or more, room temperature to cold takes an hour or so. The major benefit is keeping food safe while you're away fromthe kitchen, but the more we play with it, the more we find out you can do some funky things when you have full control of the temperature spectrum. Drive By posted:Sorry nwin, I thought that was the case you were originally referring to. I can't recommend you do cook-chill with our thing, for most foods the core temperature won't decrease fast enough to guarantee safety.
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Aug 20, 2014 04:29
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No Wave posted:I don't really understand the clamp. What's a use case? It's for when you're done burning stuff and need to put down the very very hot torch cone on a table without it falling over.
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Aug 21, 2014 19:50
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I'm really really not seeing the reason to use this instead of the open gas flame.
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Aug 30, 2014 05:37
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eddiewalker posted:Diffusing the heat? How does sticking a metal cone on the flame reduce the byproducts of combustion?
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Aug 30, 2014 07:50
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It's hardware and not user-serviceable. Don't worry about firmware.
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Oct 7, 2014 05:06
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KirbyJ posted:So I have a couple of brand new Lodge pans, will I be able to sear my steaks in a dry 450 degree pan for a minute on each side without it sticking like crazy? It's going to be my first time dealing with both cast iron and sous vide. Cast iron shouldn't stick, sous vide or not. Make sure you take care of them properly (IE don't wash with dish soap) and use a little bit of oil when cooking.
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Oct 12, 2014 10:39
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Okay, now I "get" what the point of the searzall is. Pretty cool!
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Oct 19, 2014 07:48
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Yeah I did the turchetta as well. The 2-day cure for the turchetta on seriouseats really helped the turkey retain its moisture while cooking. An uncured turkey breast gave up a ton of bag juice while the turchetta gave up barely any at all. If nothing else I would probably dry-cure again, but I don't know if I would go to as much trouble as a full turchetta.
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Dec 1, 2014 18:05
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The Midniter posted:Tracking it, it still says that the label has been created, but there are no further shipment updates. Did this happen with anyone else? I'm in the same position you are. Sit tight. We waited this long so far.
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Dec 4, 2014 00:28
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The Midniter posted:I finally received my shipping notification! You might want to check the tracking number again. The status on mine changed today.
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Dec 5, 2014 00:07
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Make sure you chill it before broiling. I made the mistake of taking my turkey thighs straight from bath to fryer, and it dried out the meat.
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Dec 20, 2014 05:55
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Mons Hubris posted:I made some sous vide dulce de leche for Christmas gifts, spread a little of the leftover on some panettone this morning and it was awesome. It's so easy. Did you bother with sterilizing jars or just puddle-in-can?
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Dec 23, 2014 07:40
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Mons Hubris posted:I sterilized the jars first, but honestly I probably wouldn't have bothered if I weren't giving them away. I want to try leaving them in-can, but the one time I've tried it so far was the whole sterilizing dance.
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Dec 23, 2014 22:26
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yeah you don't want a transformer going 240v down to 110v that's capable of transforming ohhh 1000w of power.
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Jan 22, 2015 22:37
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Chinese yanagiba? on beef?
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Feb 10, 2015 00:08
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Woof! Woof! posted:It's a sujihiki - which isn't a single edge blade Ah nice - it was the sleeve that was making me doubletake Woof! Woof! posted:It doesn't, particularly. Nope. Just curiosity.
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Feb 10, 2015 04:55
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Jose posted:What veg is worth sous viding? I did the serious eats carrots but I don't see any benefit over just doing them in a pan in butter anyway considering that I still have to clean a pan after I really want to give carmelizing onions a shot since every time I try doing it myself (quickly) I burn it, or if I try the low temp method it takes hours which sitting on an open stove... nope... There's also garlic confit, which is a good sous vide prep, but it's a lot of garlic for a 2wk shelf life.
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Feb 24, 2015 00:35
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Drive By posted:Thanks a lot for posting our thing on the forums, Captain. I think I got my start sous-vizzling here in GWS a bunch of time ago, and if it weren't for this place, I don't know what I'd be doing with my life. How's progress on the recipe for upside-down dogcake? Will Mellow be available in non-white colors? Might I suggest a nice shade of canary, or egg yolk? CrazyLittle fucked around with this message at 05:24 on Jun 16, 2015 |
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Jun 16, 2015 05:19
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They sucked the air out of an ice cream cone. MONSTERS
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Jul 27, 2015 18:50
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G-Prime posted:Probably not safe. If you didn't ice bath it, the time to get out of bacteria growth temps is huge. I'd toss it. 24hrs @ 133 should be effectively pasteurized though, right? Refrigeration right afterward isn't as fast as an ice bath but it should be adequately fast enough to chill and store a multi-day cook as long as they didn't let the meat cool into the danger zone during the (short) power outage.
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Aug 7, 2015 17:11
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drukqs posted:oookay yeah... I feel very sorry for anybody who is still ziploc'ing and who missed out on the meh.com vac sealer... Seriously SO much better. Had no idea how much time I was wasting burping ziplocs. I only use ziplocs for the easier, short cooks. Foodsaver's for everything else, long cooks, higher temp etc.
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Aug 8, 2015 20:36
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drukqs posted:Nah it is older wiring for sure, not GFCI but... It turns out my Troglodyte brother unplugged it so he could run his blender...  Maybe consider throwing out the blender? Then he won't have that excuse 
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Aug 9, 2015 09:56
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burnsep posted:Hey guys, I'm looking for a store that stocks Sansaire or Anova in San Francisco, CA. I'm only going to be there Friday through Sunday afternoon and want a sous vide quick- what can you recommend and what's a good place to get a deal? A deal? You're almost better off just ordering <whatever> from Amazon and having it drop shipped to wherever you're staying. I don't know of any brick & mortar stores that sell Anova's immersion cookers, and Sur la Table isn't going to give you a "deal" on a Sansaire.
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Aug 14, 2015 05:26
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Choadmaster posted:A friend and I made a practice turchetta yesterday that was goddamn amazing. We followed the serious eats instructions except we used my friend's usual thanksgiving turkey seasoning mix (salt, pepper, allspice, candied ginger, an apple slice, onion, cinnamon, rosemary, and sage) to make the paste, and we went with 145 degrees instead of 140. My only complaint about turchetta is running out of skin to make a second one. All the turkeys I've bought had enough skin for one breast + tenderloin to roll.
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Nov 21, 2015 02:32
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Made turchetta last night. It was sublime. I don't think I'll ever roast a turkey whole ever again.
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Nov 23, 2015 07:57
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Lux Aeterna posted:is there any reason to upgrade an anova one? my wife bought me one when they first came out and i've had 0 issues doing a cook every week or so. i don't give a gently caress about bluetooth or wifi heating notifications if that helps Nope. I use both of mine interchangeably.
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Nov 24, 2015 06:21
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dalstrs posted:How come this doesn't happen in auto parts? Auto parts that get wet tend not to be fine electronic PCBs. The conformal coating used on PCBs for an immersion cooker would act like an insulator unless you put an additional external heatsink on the chip, which wouldn't get any airflow since it's inside the unit. One strategy that kitchen appliances use for their heat exchange is to mount the heat source on the inside of the metal housing, and then seal that compartment from moisture/air... That wouldn't work so great for a heating device that sits over a pot of hot water. I'm sure cost played a big factor in their design choices though. Personally I have two Anovas that I use ~1-2 times per week and they're both running strong. I'm still wondering what happened to the goon-related Mellow that was supposed to come out mid-this-year
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Dec 16, 2015 23:26
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Captain Bravo posted:The mellow comes out mid-2016, not mid-2015 Yeah, I'm thinking that new release date is a slip from the original plans but I could be wrong. Then again pretty much every kickstarter ever has been late. http://www.cnet.com/products/fnv-labs-mellow/ quote:This will be an expensive small appliance when it first hits retail. FNV Labs says Mellow will sell for $500 when it goes to larger distribution. It hasn't worked out the timing, nor the retailers for its wide availability yet, although a discounted $400 version is available for pre-order today by way of a limited production run set to ship in 2015 (a clever promotion that gives you a $20 discount for every referral that also places an order could see a few people get a unit for free).
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Dec 17, 2015 00:09
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Searzall's email autoreply says they'll be back in stock "the second week of January". Jan 2015???? They didn't say.
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Jan 7, 2016 07:48
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