|
Just got my sansaire, first time messing around with sous vide and my fiancee is all freaked out about it. She's a protein specialist and grows bacteria for a living, so I guess I'm just going to dig into the science of it and just prove it's safe that way. In the meantime, any vegetables that would be good for preparing sous-vide?
|
#
¿
Feb 22, 2014 03:58
|
|
|
|
| # ¿ Apr 27, 2024 06:47 |
|
|
Steve Yun posted:Do you or she have access to bacteria testing equipment? Well, not that we could bring home, and I assume her boss would probably not be super psyched about her dropping a steak sample into the laboratory equipment. I'm mostly just going to figure out the pastuerization levels. Ultimate Mango posted:Perfect glazed carrots. Retrograde starch potatoes (just don't screw them up like I did). Maybe eggs as a gateway to non-veg options. Perfect, forgot I have an iPad kicking around here.
|
|
#
¿
Feb 22, 2014 04:37
|
|
|
Success! Managed to cook a new york strip steak and make a pan sauce out of the bag juice (least appealing title for anything ever, but c'est la vie) and it all turned out pretty drat great. The steak needed to be seared longer or hotter, and the pan sauce was kind of weird but that was the fault of the dessert red we used for it. What oils do you folks use for searing?
|
|
#
¿
Feb 23, 2014 08:24
|
|
|
No Wave posted:Sous vide bag goop gets weird and lumpy when it's heated past 180 or so (which you will want to do to reduce it). The only solution I've found is to run it through a fine mesh strainer after bringing it to a boil. Hmm...the consistency was fine on the sauce, it was just the flavor that was strange, and that mostly owed to two things: first, we used a dessert red wine because I didn't have a good plan when I started and that was the open bottle of wine in the house, and second, we used beef broth for the rest of the liquid, which in hindsight made it way too beefy. I'll try out safflower oil - I also found out that ghee is pretty much dead simple to make apparently, so I'm going to try making a batch of that as well. Either way, it was perfectly edible and we considered it a great success compared to the time I murdered a cast iron pan trying to make steak.
|
|
#
¿
Feb 23, 2014 14:35
|
|
|
Yes! I found that site, it's amazing. It's honestly what helped me convince her, since it helps clarify the curves and times out to a table.
|
|
#
¿
Feb 23, 2014 19:21
|
|
|
I really wish I could handle eggs, but they wreck my stomach.  Lousy Hat, how'd your eye of round do? I've got those before but they're never particularly great, taste wise.Edit: I was wondering if anyone knew if it was safe to cook in the plastic pouches you can get frozen fish fillets/etc in? Falcon2001 fucked around with this message at 22:16 on Feb 25, 2014 |
|
#
¿
Feb 25, 2014 21:58
|
|
|
lousy hat posted:I've got a soft spot for eye of round because it was pretty much the only roast beef we ever had when I was a kid. I like its flavor fine, although we always loaded the fat cap up with slivers of garlic. Since I don't want raw garlic botulism, I just salted it kinda generously and gave it a good amount of garlic powder, then went at 130 F for about 24 hours. I did check the safety with the sous vide dash app because it was a couple of inches thick, and I didn't want the interior to stay in the danger zone too long. Hmm. I might try it out, since I can certainly find the stuff cheap.
|
|
#
¿
Feb 26, 2014 03:09
|
|
|
SlayVus posted:Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high? I think the sansaire shipping re-sparked everyone's interest and suddenly Sous Vide is getting more news again.
|
|
#
¿
Feb 27, 2014 05:04
|
|
|
Bob_McBob posted:6.5" from the base to the max fill line. It can sit on the bottom of the container. I would say that you should give at least a tiny bit of room - I had problems with circulation resting against a flat bottom where the motor was having to run really hard. Putting a tiny shim underneath it helped a ton.
|
|
#
¿
Apr 1, 2014 18:49
|
|
|
I was actually debating getting a couple heavy magnets to weigh the bag down. Any problems with that? I guess heat will affected magnetic action.
|
|
#
¿
May 28, 2014 22:19
|
|
|
Thinking of doing a chuck roast in the sous vide for a day or two, any specific temp/time or application suggestions?
|
|
#
¿
Jun 1, 2014 02:46
|
|
|
Question: I'm cooking a four pound chuck roast and overnight the water level dropped so around 5-10mm of the bag was exposed. Is this basically 'welp, you're hosed' mode or can I just go on with it? I'm cooking at 145 for what it's worth. Teach me not to have a cooler.
|
|
#
¿
Jun 7, 2014 18:47
|
|
|
Alright, thanks!
|
|
#
¿
Jun 7, 2014 20:39
|
|
|
Straker posted:So uhh the Anova people are kinda taking advantage of the "holy crap everyone wants one there arent enough slots for people to back this" thing and introduced multiple cooker incentives (or whatever you want to call them). I couldn't originally get in until like $145 so I just went for the $540 5-pack. If anyone missed out on the earlier tiers and just wants one I'll have 3 or 4 to get rid of cheap I'd be up for it, absolutely. Keep my name around.
|
|
#
¿
Jun 8, 2014 02:38
|
|
|
So the chuck roast turned out amazingly. Only complaint is that I have no idea how I'm supposed to sear something that big so next time I might pre-sear instead of post-searing. I skipped it this time and just sliced it up and oh my god it was amazing. Made a sauce with the drippings and some red wine and a side of mashed potatoes and daaaaaaaaaamn son.
|
|
#
¿
Jun 9, 2014 04:44
|
|
|
|
| # ¿ Apr 27, 2024 06:47 |
|
|
Here's a weird one: could you make cookies or other baked goods that don't have much in the way of rise in a sous-vide? I saw someone make bread, but I'm curious if you could cook it to 'doneness' and then maybe panfry it up to crispy. At this point I've almost certainly made the cookie even more insanely unhealthy, but I'm just curious.
|
|
#
¿
Jun 21, 2014 06:41
|
|