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Thanks for the tip earlier in the thread. The "party stacker" really is a nice size.  I've thought about notching the side so Anova will sit lower. If I wanted more capacity, I could always move it to the opposite, un-notched corner and rotate the lid 180 degrees. Maybe it's better to keep the whole black portion of the Anova with its electronics up and out of humidity. Still undecided. eddiewalker fucked around with this message at 15:28 on Aug 13, 2014 |
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Aug 13, 2014 15:24
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Phanatic posted:What size is that? The "20 can." I looked really hard to find one locally, but everything of a similar size had wheels or extra compartments in the lid. The picture is kind of deceptive. A 2 liter soda bottle fits in the cooler with the lid on, so I think it's deeper than it looks.
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Aug 13, 2014 16:05
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What about probing the temperature of the exposed section to see how far away from the main-mass temp it is? Is that a valid measurement?
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Aug 17, 2014 18:19
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Flash Gordon Ramsay posted:I wonder if this would be big/strong enough To clamp around the base of a plumbers-style propane cylinder? Not a chance.
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Aug 21, 2014 20:52
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The best you could maybe do with that metal spring clamp is maybe clamping it around the neck of the tool, then leaning the bottle over on it in a "long tripod" arrangement. Maybe.
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Aug 21, 2014 20:59
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No Wave posted:Got it. Seems sort of overengineered but I can't think of a much better solution. If you're using a narrow tank, it's going to be top-heavy no matter what. It's the same reason those Coleman feet exist for camp lanterns, even though lanterns are basically symmetrical. Narrow tanks are kind of wobbly with nothing attached.
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Aug 22, 2014 00:19
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Steve Yun posted:With the new Anova coming soon, I've been window-shopping cambros and I got a couple questions. If you want insulation, just buy a cooler. It works incredibly well and it's way cheaper than buying two cambros. 
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Aug 27, 2014 22:46
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At least the Anova "pump" is pretty simple. No critical seals to wear or anything. It's just a propeller on a long shaft.
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Aug 28, 2014 01:00
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CrazyLittle posted:I'm really really not seeing the reason to use this instead of the open gas flame. Diffusing the heat?
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Aug 30, 2014 05:45
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Ultimate Mango posted:Any advice on using sous vide for pulled or shredded meat? I am doing tamales this year and I think it could make some awesome meat filling. I'm thinking brisket with a bit of traditional red chile sauce, or flavors thereof, might be awesome. It's not sous vide, but the "Modernist Cuisine At Home" pressure cooker carnitas was awesome in tamales. (I also like their tamale recipe)
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Sep 29, 2014 04:52
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No Wave posted:I can't find them on Amazon - I think they're just going through fulfillment there. It showed in stock with Prime shipping a few hours ago. http://www.amazon.com/Booker-and-Dax-Searzall/dp/B00L2P0KNO/ref=sr_1_7?ie=UTF8&qid=1413474417&sr=8-7&keywords=searzall
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Oct 16, 2014 20:14
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kensei posted:Apologies if I missed this in the thread. My Anova just came and it's awesome. I saw this linked off of reddit: http://imgur.com/a/pLYdG I've made glazed carrots at 180+ in my (taller, skinnier) Party Stacker several times with no warping, plastic smell or any other adverse effects.
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Dec 24, 2014 03:18
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Hoped to have the SeriousEats glazed carrots for a big family dinner. Started them in a ziplock at 183F then ran to the in-laws for an hour. It turned into a 3 hour trip. Came back to a completely shredded bag floating in brown water. Just absolutely shredded. Thermal breakdown of the bag I guess? Would FoodSaver vacuum bags have survived better? My parents don't understand why I threw them out, but I'd rather waste $3 in carrots that swallow the uncertainty of what's been in that cooler before.
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Dec 25, 2014 00:39
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Choadmaster posted:I just gave a friend an Anova. He wants to try some swordfish, which is not a thing I've sous vided before (in fact I've never done any kind of fish). There's been lots of talk of salmon, but swordfish seems pretty different. Any tips? I googled it. Suggested times and temps look a lot like salmon.
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Dec 29, 2014 17:54
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Any reason not to jump on this for SV uses? http://slickdeals.net/f/7587110-foodsaver-v2244-vacuum-sealer-59-99-free-shipping?v=1
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Jan 10, 2015 02:06
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I’ve been out of the loop for a while. My Anova One was trucking along great till it totally melted its power inlet a few months ago. Are any of the “prime day” sales a good fit for me? Seems like the two with real discounts are Anova Nano for $65 and the Joule for $120. I’m a little worried about stepping down to 700 watts with the Nano. I almost exclusively cook in a Partystacker cooler, and my 1000w One already took a long time to heat. Maybe I need to step down to a smaller container. The Joule seems cool too, but that lack of on-device controls. I don’t know if that’s something I can live without.
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Jul 16, 2019 01:11
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What’s the problem with a steel spring in your clip? I binder-clip forks and spoons to sink bags all the time.
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Dec 29, 2019 05:29
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It’s worth just replacing your sealer gaskets every few years. I thought my FoodSaver was toast, but it works was good as new now.
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Jun 30, 2020 20:26
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Ultimate Mango posted:Every few years? My vacmaster is at least a dozen years old and I’ve done zero maintenance. It’s the low end model which specifically didn’t call for oiling the pump and it’s been fine with light use (a few times a week except for tamale day when it seals many many dozens of bags of tamales). Maybe I’m more messy 🤷♂️
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Jul 1, 2020 05:40
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KOTEX GOD OF BLOOD posted:I found a cast iron grill pan in the back of a cupboard. Is this in any way better than a plain old enameled cast iron skillet for post-puddle searing? I’ve never found a good use for my grill pan. The ridges seem counterproductive if the goal is as much surface area as possible for a sear. It’s also a pain to clean. On the other hand, enamel isn’t really great for high heat. I think a lot of them say 500F max to keep the enamel safe. I like using my non-enamel Dutch oven for searing because the high walls keep splatter contained.
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Dec 2, 2020 22:28
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Multiples side by side in a bag is fine so long as you can get enough air out that they don’t float. Stacked in one bag, eh.
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Dec 29, 2020 22:05
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Subjunctive posted:There are the classic retrowhatever potatoes, but also carrots done in SV are very...carroty and perfect in texture. https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html I highly suggest actual vacuum bags rather than ziplocks if you’re going to try this recipe. 180F seems to be pushing the limits of ziplocks, because I’ve had several tear doing carrots, but rarely have issues at popular meat temps.
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Jan 4, 2021 16:54
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