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Any thoughts on the dorkfood sous vide device?
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Dec 15, 2013 22:39
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| # ¿ Apr 29, 2024 06:41 |
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Anyone know of a good pulled pork type recipe for sous vide?
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Feb 2, 2014 18:43
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So I did a blade steak at 134F for 24 hours, and it was kind of dry and I noticed there was a lot of liquid in the bag. Did I do something wrong?
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Feb 11, 2014 00:53
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Steve Yun posted:You should probably not do any steaks more than a couple hours. The temp would have been fine, but over the course of 24 hours the muscle proteins kept tightening and squeezed all the moisture out, creating the paradoxically dry texture. I read somewhere that blade steaks should be cooked longer because the meat is usually tougher? e: Douglas Baldwin, quote:For tough but flavorful cuts of beef–such as top blade, chuck, and top round–season the meat and cook in a 131°F (55°C) water bath for 24–48 hours. This is the lowest temperature at which (insoluble) collagen denatures (dissolves) into gelatin, at higher temperatures the denaturing occurs more quickly (Powell et al., 2000; This, 2006).
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Feb 11, 2014 21:31
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Random Hero posted:I did a flank steak for 24 hours and it turned out amazing. How much liquid did you end up with in your bag?
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Feb 11, 2014 22:29
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How much liquid do you guys typically have in your bags after your done? I always feel like I end up with a lot.
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Feb 16, 2014 23:47
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EngineerJoe posted:The liquid is also pure gold. It often has a delicious taste and usually just needs a hit of something acidic to balance it out. Try adding a dash of lemon juice to the liquid and giving it a taste. Add salt if needed. You may also need to separate out the fat. What's the best way to go about separating the fat/protein?
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Feb 17, 2014 04:46
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Which model of the Anova is the best to buy? I don't care about the $20 price difference.
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Jan 2, 2015 01:39
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So, can anyone tell me how to use the sous vide drippings to make a sauce? There's so much gunk in it when I toss it in a pan.
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Jan 17, 2015 23:53
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| # ¿ Apr 29, 2024 06:41 |
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I'm gonna buy an Anova, i've heard problems about the new one. Which one should I buy?
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Feb 14, 2015 01:59
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