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MrEnigma posted:Replacement Anova shows up today, they let me switch to red (what I originally ordered but switched to black). Now that I have red, I kind of like the black better. The white has a white top/clamp which is a bit odd. Thanks for this; I'm copying this setup almost exactly. I also ordered one of the 1/2 size camwear 8" buckets based on your comments. I am hoping this will end up being everything I need to have some awesome steaks and pork loins. Hopefully the anova shows up expediently.
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# ? Oct 22, 2013 18:18 |
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# ? Jun 8, 2024 07:55 |
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Looking to cook some squid in the waterbath, no baggy. The Anova manual says to not use any non-water based liquids. Will it be an issue for the circulator if I cook something that leaves organic residues in the water?
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# ? Oct 23, 2013 03:45 |
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Goon posted:Looking to cook some squid in the waterbath, no baggy. The Anova manual says to not use any non-water based liquids. Will it be an issue for the circulator if I cook something that leaves organic residues in the water? Try a bag full of water
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# ? Oct 23, 2013 04:27 |
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Goon posted:Looking to cook some squid in the waterbath, no baggy. The Anova manual says to not use any non-water based liquids. Will it be an issue for the circulator if I cook something that leaves organic residues in the water? Hahaha. In my mind, I read this post as a sexual innuendo and it made me laugh. "No baggie", "non water-based liquids", and "organic residue". Those are too good to be true.
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# ? Oct 23, 2013 04:39 |
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TATPants posted:Hahaha. In my mind, I read this post as a sexual innuendo and it made me laugh. "No baggie", "non water-based liquids", and "organic residue". Those are too good to be true. Lol, it gets better. The squid tubes get firm when cooked, turgid, you might say.
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# ? Oct 23, 2013 06:31 |
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Leif. posted:
You should try turning the burner under your pot of water on.
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# ? Oct 23, 2013 06:58 |
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Genewiz posted:I use his butter poached lobster technique the most. Thanks for the carrot cake tip. I remember a blog that was going through the French Laundry cookbook with the intent of doing every recipe, but I don't know if it's still around.
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# ? Oct 23, 2013 07:38 |
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neongrey posted:I remember a blog that was going through the French Laundry cookbook with the intent of doing every recipe, but I don't know if it's still around. http://carolcookskeller.blogspot.com.au/ She has since moved on to Alinea.
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# ? Oct 23, 2013 08:04 |
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blacquethoven posted:You should try turning the burner under your pot of water on. There's a power cable hanging over the edge of the pot, and it's a gas burner. Seems like that'd be a fairly serious fire hazard. Also the manual says not to do that.
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# ? Oct 23, 2013 08:22 |
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Leif. posted:There's a power cable hanging over the edge of the pot, and it's a gas burner. Seems like that'd be a fairly serious fire hazard. Also the manual says not to do that. Agreed, pretty bad plan. Preheat the water and then take it off the burner if you're going to do that. Seems surprising that it would take so long but I'm probably spoiled by my polyscience unit.
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# ? Oct 23, 2013 16:27 |
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Took me a while to get around to posting, but we ate my weird-air-in-the-bag short ribs the other day after 48 hours in the bath @ 135 degrees. Nothing smelled rancid when I opened the bag. Something did smell a little.... weird. But I thought the same thing about a pork chop my friend ordered at a steakhouse last week and he couldn't smell it at all. I think my nose is broken. In any case, I seared the short ribs on all sides in a cast iron pan and my friends and I got down to eating them. Verdict: One of my friends said "tasty, but just make those delicious steaks next time" - the short ribs were too mushy for him. I almost have to agree (and this was after only 48 hours, god forbid I'd done 72). But I'll just try it again for 24 or 36 hours and see if that gives us a better consistency rather than give up and stick to steaks. The other issue we saw was the fattiness; the fat does get very soft but it doesn't render out. Do I have to take the ribs apart (off the bone) before searing and render the fat off during the sear? I do prefer the experience of eating ribs bone-in. Edit: BraveUlysses posted:Preheat the water and then take it off the burner if you're going to do that. That's a good idea, but next time he'll hopefully just remember to fill it with hot water! Choadmaster fucked around with this message at 20:03 on Oct 23, 2013 |
# ? Oct 23, 2013 20:00 |
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You won't meaningfully render fat out of meat by searing it.
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# ? Oct 23, 2013 23:30 |
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When I first made shortribs I got the feeling that bone-in needed to get to 140°F to reach the same doneness as boneless at 135°F. This kind of puzzled me since most sites would say that you can cook them both the same way. Higher temp might help firm up the meat and render the fat at any rate. I kind of doubt the mushy texture was from too much collagen.
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# ? Oct 23, 2013 23:55 |
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I have found that if I cool down ribs after cooking them it gives a much better texture than eating them warm, I haven't researched this effect much but I think it has to do with gelatin needing to cool a bit.
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# ? Oct 24, 2013 00:00 |
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Chemmy posted:You won't meaningfully render fat out of meat by searing it. I hear you can if you put it fat-side-down, especially after it's softened up so much (hell, my pan had nearly a half-centimeter of fat in it after searing 8 ribs without even trying that). But I'd really rather not tear my ribs apart to do that.
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# ? Oct 24, 2013 01:46 |
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Choadmaster posted:I hear you can if you put it fat-side-down, especially after it's softened up so much (hell, my pan had nearly a half-centimeter of fat in it after searing 8 ribs without even trying that). But I'd really rather not tear my ribs apart to do that.
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# ? Oct 24, 2013 02:14 |
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Sous vide salmon is the the best way to eat salmon. I won't order a salmon steak or cooked salmon fillet anywhere because it will never turn out as nicely as doing myself at home. At its best the inside of a sous vide salmon filet is soft and rare like sushi but buttery and flaky like perfectly cooked salmon. Serve with seasonal veggies or greens. This video shows off the basics. It's harder to do it perfectly consistently in a sink, bathtub, or cooler. https://www.youtube.com/watch?v=MYGYyZcm6kE But it really doesn't cover it in-depth and there are a lot of small things you can do to make it better. Brining the fish for as little as an hour makes an amazing difference in texture and only a subtle difference in taste. Here is an amazing recipe from an amazing book that will make some of the best fish you ever ate: http://modernistcuisine.com/recipes/sous-vide-salmon-in-the-kitchen-sink/ quote:To reach a core temperature of 45 °C / 113 °F, a 2.5 cm / 1 in thick piece of salmon will take about 25 minutes. A thinner piece may take as little as 12 minutes, while a thicker piece may take 30 minutes or more. There are a variety of spices you can use too, the spice mix on that page is too specific for me. I like rosemary and a little white pepper but dill or peppercorns are also good. I also like to finish it in a pan for 10 seconds using the oil it cooked in rather than butter. Steve Yun, please edit this sous vide cooker into the OP: Many Hot tubs can reach and hold high temperatures within a decent tolerance. 45 °C / 113 °F isn't too hot for some people and a ziplock bag full of salmon makes for a Heran Bago fucked around with this message at 13:57 on Oct 24, 2013 |
# ? Oct 24, 2013 04:26 |
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That's funny, because my roommate who has been complaining for years about the lack of a hot tub at my house saw the Anova I just bought and threatened to buy a barrel and make a hot tub with it.
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# ? Oct 24, 2013 20:26 |
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SubG posted:That works if the fat is in a convenient layer all together, which it really shouldn't be in shortribs. http://sassyspoon.files.wordpress.com/2013/02/short-ribs-raw.jpg There is often a fairly thick layer of fat running through short ribs just above the bone. The front three in that photo show it off quite well.
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# ? Oct 24, 2013 20:29 |
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Choadmaster posted:http://sassyspoon.files.wordpress.com/2013/02/short-ribs-raw.jpg
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# ? Oct 24, 2013 23:25 |
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Nobody minds the marbling of the meat. It's that (occasionally very thick) layer of fat a centimeter above the bone that results in mouthfuls of fat. I can't trim it without taking the meat off the bone, which as I said I'd rather not do. Though it would save me from having to try to render it off, which would require pulling it off the bone also.
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# ? Oct 25, 2013 02:03 |
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Choadmaster posted:Nobody minds the marbling of the meat. It's that (occasionally very thick) layer of fat a centimeter above the bone that results in mouthfuls of fat. I can't trim it without taking the meat off the bone, which as I said I'd rather not do. Though it would save me from having to try to render it off, which would require pulling it off the bone also. Question regarding this: What's the appeal of bone in or boneless when using sous vide? I cooked a t bone with a lot of fat on it and trimmed what I could because there was so much fat on it. Seemed like it might have been easier to take it off the bone while I was at it.
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# ? Oct 25, 2013 02:16 |
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The bone can be nice for presentation.
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# ? Oct 25, 2013 02:18 |
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Chemmy posted:The bone can be nice for presentation. That's what I was figuring, just wanted to make sure.
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# ? Oct 25, 2013 02:24 |
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I think I've read somewhere that the bones can act like heating pipes and spread heat faster. Anyway here's this. e: Ultimate Mango posted:Wait a second, do you have a searchable digital copy of this book? How did that happen? hi-res scan, pdf software with (usually shoddy) word recognition. Heran Bago fucked around with this message at 10:59 on Oct 28, 2013 |
# ? Oct 25, 2013 02:57 |
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TATPants posted:Hahaha. In my mind, I read this post as a sexual innuendo and it made me laugh. "No baggie", "non water-based liquids", and "organic residue". Those are too good to be true. Chemmy posted:The bone can be nice for presentation.
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# ? Oct 25, 2013 12:45 |
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BrosephofArimathea posted:Either way, make the carrot cake. at least once. It's delicious, and impressive as hell. did this but as a layer cake (with the buttons and walnuts on top) and it was loving delicious. Took it in to work (so I wouldn't be tempted to eat the whole thing) and it disappeared so quick. I'll have to do the ice cream and gelée next time too (I was out of Agar and my ice cream machines bowl wasn't in the freezer for some reason.
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# ? Oct 25, 2013 21:21 |
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Heran Bago posted:I think I've read somewhere that the bones can act like heating pipes and spread heat faster. Anyway here's this. Wait a second, do you have a searchable digital copy of this book? How did that happen?
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# ? Oct 25, 2013 21:39 |
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Ultimate Mango posted:Wait a second, do you have a searchable digital copy of this book? How did that happen?
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# ? Oct 25, 2013 22:38 |
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I am a bit confused by this technique but I have a PID controller so I might try it out. What confuses me is the temperature to keep to make it safe. ' I have some salmon in my freezer, I'd like to cook it medium rare (say 45 celsius). Should I just cook it sous vide for 2 hours and done? What confuses me is that the pasteurization tables here say to keep the salmon at 55 celsius for hours to kill of the bacteria. What would I do with such overcooked salmon later though?
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# ? Oct 26, 2013 16:18 |
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I'm trying the 72 hour short rib recipe, seared on all sides and double-bagged in the food saver. I started it last night and when I woke up, there was a distinct smell of cooking beef in the house. The bags look sealed - no ballooning visible - but it seems weird that I can smell anything at all through two Food Saver bags. Is that normal or should I be concerned? It's a pleasant smell but it doesn't seem like it should be there at all.
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# ? Oct 26, 2013 18:00 |
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Volatile aromatics will go through the bag, it's fine.
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# ? Oct 26, 2013 19:43 |
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Thanks. That makes me feel better.
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# ? Oct 26, 2013 20:04 |
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Very strange that. When I do carrots in butter at 83C, it smells disconcertingly lovely but the plastic bags have never seemed like they were leaking.
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# ? Oct 27, 2013 00:13 |
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So, uh, completely on a whim today I took some of the brisket I was going to smoke into pastrami, put it in a ziploc bag, submerged the air out of it, set up my slow cooker with water and made a 170 degree water bath. Sometime tomorrow afternoon baring massive temp fluctuations, I will have entirely jerry rigged ghetto sous vide corned beef. Wish me luck? If I don't die maybe I'll take a picture or two.
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# ? Oct 27, 2013 00:37 |
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Doing 8 hog snapper fillets and a atlantic salmon steak today.
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# ? Oct 27, 2013 00:42 |
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Heran Bago posted:
Just made this tonight, with the spice mix in the recipe. Un-loving-believable salmon. Sides: rice, and carmelized brussel sprout thing I found when they mentioned in winter they prefer cabbage with the salmon. Off to mop the kitchen floor.
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# ? Oct 28, 2013 00:55 |
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CarrKnight posted:I am a bit confused by this technique but I have a PID controller so I might try it out. I'm not sure what that table is all about. Even further down on the page it says 108°F (42°C) for rare salmon, so e: From the salmon recipe: quote:It is safer to use previously frozen fish than fresh fish. Because fish will be inedible if cooked to pasteurization temperatures, the fish in this recipe won’t be pasteurized. Professionally freezing fish, however, kills most pathogens that are found in fish. Never serve “lightly cooked” food to immunocompromisedpeople. Overcooking sous vide at a low temperature might result in some way too soft meat. Maybe thaw it out in cool or room temperature water (why not the brine?) before using the hot water bath? What you really care about is core temperature. Let it cook for as long as you want and when you think it might be done open the bag and stab the center with an instant-read electric thermometer. If you get your target temperature then finish it, otherwise try to submerge-vacuum and seal it back up. There are special tapes or gums you can use so you that can stab a thermometer right through the bag. This could be nice if you're some kind of scientist with a probe thermometer. http://www.sousvidecooking.org/tag/external-probe/ Heran Bago fucked around with this message at 13:16 on Oct 28, 2013 |
# ? Oct 28, 2013 11:32 |
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My Dorkfood came in earlier this week, and I ended up attempting steak--a NY strip, at 130 degrees for a hour. It came out good, but I had trouble putting a good sear on it with only a minute on each side in my cast iron skillet. I ended up giving it a little more time to develop a crust, and that ended up bringing more gray into the steaks than I really care for. Does anyone have any tips for developing a crust, fast?
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# ? Oct 28, 2013 19:44 |
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# ? Jun 8, 2024 07:55 |
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Reiterpallasch posted:My Dorkfood came in earlier this week, and I ended up attempting steak--a NY strip, at 130 degrees for a hour. It came out good, but I had trouble putting a good sear on it with only a minute on each side in my cast iron skillet. I ended up giving it a little more time to develop a crust, and that ended up bringing more gray into the steaks than I really care for. Does anyone have any tips for developing a crust, fast? Dry it more, make sure the pan has a thin layer of neutral oil in it and is pretty hot.
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# ? Oct 28, 2013 19:46 |