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My biggest question about sous vide is about the pasteurization element - when you sous vide chicken, do you need to extend cooking time by x before it is pasteurized? Or does the sear generally kill most of the bacteria?
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Oct 6, 2013 18:32
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| # ¿ Apr 16, 2024 16:00 |
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Has anyone ever tried sous vizzling with the Masterbuilt Turkey Fryer?
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Dec 2, 2013 05:41
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Ultimate Mango posted:Got my email just now and came to post this. Since I am within an hour's drive of where these shipped from (or so I think) I may be sous vide-ing this weekend. They're shipping from Los Angeles, correct?
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Feb 14, 2014 07:45
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Got my sansaire. Immediately proceeded to svizzle some chops and 4 eggs. One cracked so I've already had to clean it up, but hurray for easy cleanup!
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Feb 18, 2014 05:42
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I just found one near my house for $30ish. Excited about this pickup.
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Mar 12, 2014 22:36
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I saw these earlier on Amazon: http://www.amazon.com/gp/product/B0063HZVBC/ It looks like they'll work with Foodsavers.
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Mar 14, 2014 21:26
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I made this last night: http://www.seriouseats.com/recipes/2010/05/white-rice-with-slow-cooked-egg-and-furikake.html It was pretty fantastic:  There is an egg under that furikake.
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Mar 14, 2014 22:29
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Made 38-hour short ribs. Turned out pretty fantastic. For sauce, I strained the juice, sauteed some shallots and garlic, put some rice wine, soy sauce, a little pear juice, and a little brown sugar to make a galbi-jjim sauce. Made the creamy mashed potatoes from Modernist Cuisine, topped it off with deep-fried shallots, and put some arugula on the side for some contrast. It was fantastic. Today, I'm eating Korean short rib tacos with Kimchi relish on the side. I love puddlin.
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Mar 25, 2014 17:56
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I've looked at some recipes for sous vide chicken wings for tonight. A few of them seem to conflict with the Modernist Cuisine one recommending 140 for 1 hour whereas a few people report that collagen breaks down better at 170 for that time. ANyone have any experience with Chicken Wings in their puddler?
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Apr 11, 2014 00:25
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I dropped my Sansaire. It has some difficulty turning off now but it still functions like a champ!
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Apr 25, 2014 01:24
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Does the Searzall cause alot of smoke as well?
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Oct 15, 2014 01:45
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Ultimate Mango posted:I would be interested in this since I am basically forbidden from torching indoors. I have set off all the smoke detectors one too many times... My girlfriend has decided I can no longer use both the gas stove and the torch at the same time. http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html The method described here is no longer allowed.
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Oct 15, 2014 17:41
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I imagine if you wanted to do the French Laundry preparation of Butter poached lobster, jars would be a perfect method of doing that.
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Oct 15, 2014 20:58
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EAT THE EGGS RICOLA posted:Thomas Keller used to circulate butter as the cooking medium and poach lobster directly in the butter bath (if I'm not misremembering). Right - this was more about jars and using a medium to cook. For our consumer grade circulators, I dont think the little motors will function well if you dip them in pure butter. Also, butter is quite expensive relative to 4 gallons of water.
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Oct 15, 2014 22:21
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Foodahn posted:Do yall have a goto temp for medium ribeye? I usually cook ribeye at 130 or 131F but my brother prefers medium (whatever that means, these terms fluctuate wildly in my experience). I personally use this as a guideline - http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html 140 still turns out pretty decent and its still very moist when I do cook certain cuts of meat. For a nice rib eye, definitely try to convince him that Medium Rare for a Sous Vide steak as the way to go.
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Oct 25, 2014 03:15
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