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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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# ? Jun 8, 2024 07:57 |
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I'm trying to find the right cooking temp and time for rabbit. I've seen variations from 125 degress (hell no) to 140 degrees. Is there any official word of trusted word on for temp and time for rabbit meat?
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# ? Apr 25, 2014 02:42 |
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G-III posted:I'm trying to find the right cooking temp and time for rabbit. I've seen variations from 125 degress (hell no) to 140 degrees. Is there any official word of trusted word on for temp and time for rabbit meat?
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# ? Apr 25, 2014 22:51 |
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I planned on cooking multiple bits of rabbit all at once in the same bag, so probably best to shoot in the middle of those temps for about 2 hours and call it done. Thanks for the tip!
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# ? Apr 26, 2014 18:58 |
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I know the OP says 'go on ebay' for cheap bags, but could anyone point me to some tried and tested brands/sellers? running out of my foodsaver ones, and don't wanna pay a billion dollars when I can get the same thing for a reasonable price.
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# ? Apr 28, 2014 15:54 |
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mindphlux posted:I know the OP says 'go on ebay' for cheap bags, but could anyone point me to some tried and tested brands/sellers? running out of my foodsaver ones, and don't wanna pay a billion dollars when I can get the same thing for a reasonable price. http://www.amazon.com/gp/product/B0063HVE18/ref=oh_details_o02_s00_i01?ie=UTF8&psc=1 You can probably get them cheaper than that if you really want to look.
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# ? Apr 28, 2014 23:29 |
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Did a couple of things. First up, sliced beets with thyme for 2 hours at 185F. Chilled down, did a reduction of the beet juices along with some port and some balsamic vinegar, served with candied walnuts. Then skirt steak with thyme and shallots at 137F for about 6 hours, finished off with the torch and a pan sauce of the reduced oozings. Holy tender.
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# ? Apr 29, 2014 21:37 |
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Wow both of those look fantastic. How did you finish the steak, pan sear? edit: Oh duh, just saw torch. Nice job!
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# ? Apr 29, 2014 21:39 |
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When puddling multiple dishes, are you just doing one at a time and setting aside or what
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# ? Apr 29, 2014 23:22 |
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CrazyLittle posted:When puddling multiple dishes, are you just doing one at a time and setting aside or what You can just cook them all at their appropriate temperatures and chill them in an ice bath, then reheat everything to the temperature of the lowest-temp item in the meal (so for carrots you cook them at 180F, then reheat them at 125F or whatever you're cooking your steak at)
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# ? Apr 29, 2014 23:28 |
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EAT THE EGGS RICOLA posted:You can just cook them all at their appropriate temperatures and chill them in an ice bath, then reheat everything to the temperature of the lowest-temp item in the meal (so for carrots you cook them at 180F, then reheat them at 125F or whatever you're cooking your steak at) Ahhh, clever!
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# ? Apr 30, 2014 00:46 |
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So, uh, does the torch do the same job/better job as a sear on an cast-iron pan would? Is it a viable alternative for steak lovers without the proper gas stove to heat a pan to the appropriate temp?
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# ? Apr 30, 2014 09:38 |
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Torch takes more effort in my experience. You really want a MAP Pro gas torch instead of propane--with propane or anything colder (like butane) you will have to run the torch all over the food many times to get any decent sear. It also produces a decent amount of smoke and will instantly set off smoke alarms, so do it outside. However if you're going to go outside you might as well just throw a cast iron skillet on your grill on high for a bit and then just sear it all in one go.
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# ? Apr 30, 2014 09:45 |
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I have a lovely apartment electric stove, so I just take a single induction cooker out on my patio and use that to get my searing pan hotter then the sun. Works great, and aside from the maintenance people bitching about grilling on my patio (they left me alone when I showed them what I was doing), I'm pretty pleased with it.
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# ? Apr 30, 2014 14:46 |
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mod sassinator posted:Torch takes more effort in my experience. You really want a MAP Pro gas torch instead of propane Note that there actually isn't any MAPP gas anymore, at least not in the US. The yellow cannisters are just LPG/propylene. It doesn't burn much hotter than propane.
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# ? Apr 30, 2014 15:30 |
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I'd say it still significantly hotter than propane--I've been using a MAPP torch to light my lump charcoal for years and propane just won't get the job done.
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# ? Apr 30, 2014 16:11 |
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BraveUlysses posted:I'd say it still significantly hotter than propane--I've been using a MAPP torch to light my lump charcoal for years and propane just won't get the job done. According to BernzOmatic the difference is only about 130F, 3730F vs. 3600F. Not sure why 3600F isn't lighting your charcoal, that's way way above even the autoignition temperature.
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# ? Apr 30, 2014 16:49 |
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I've used both and MAP Pro is way faster at getting a sear on food. One or two passes get a decent sear, and more will char or build a crust. With propane it takes forever, at least 10 or so passes.
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# ? Apr 30, 2014 17:56 |
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Phanatic posted:According to BernzOmatic the difference is only about 130F, 3730F vs. 3600F. Not sure why 3600F isn't lighting your charcoal, that's way way above even the autoignition temperature. While this may be true in measurements, I've looked around several other online forums and they all seem to say that it still transfers much more heat than propane does in real world usage. No empirical tests or numbers, but a very strong consensus that it gets work done faster.
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# ? Apr 30, 2014 18:28 |
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Cool. Guess I'll pick up one of the yellow cans, then.
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# ? Apr 30, 2014 20:46 |
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Holy gently caress best burgers ever. Had some sirloin stew meat and some short ribs in the freezer. Ground up the meat from both and made burgers with them. Sous vide @ 130 for 30 minutes then a quick sear in the cast iron. loving amazing.
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# ? May 1, 2014 00:17 |
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Just made chicken liver skewers at 63c for 20 min and they were amazing. 30 sec on the grill to finish. So creamy, melt in your mouth tender (literally).
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# ? May 1, 2014 12:12 |
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My Sansaire just arrived yesterday, so I'm going to take my first shot at sous vide steak today. My idea is to pick up something at lunchtime, season, and cook at 137F for 5-6 hours (whenever my wife gets home). Is there a particularly good cut of beef for this? My local Publix tends to focus on pricier steaks and roasts, but I figure since this is going for several hours, I might get more flavor out of something with more connective tissue.
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# ? May 1, 2014 15:42 |
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nwin posted:Holy gently caress best burgers ever. How'd you season them? Salt and pepper just before searing or something else?
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# ? May 1, 2014 15:51 |
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WhiteHowler posted:My Sansaire just arrived yesterday, so I'm going to take my first shot at sous vide steak today. Depending on the steak this is probably far too long. I'd just get a decent cut and vizzle it for an hour or two before chucking it in a hot pan.
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# ? May 1, 2014 16:04 |
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Choadmaster posted:How'd you season them? Salt and pepper just before searing or something else? I ground the meat in my kitchenaid grinder attachment, then added salt/pepper/garlic powder, made the patties about 6 oz each, 1" thick and 4-5" in diameter. I then sealed them in sandwich bags by using the water sealing method opposed to an actual vacuum sealer since the vacuum sealer would have flattened out the patties too much. I also *lightly* salted them after I took them out of the sandwich bags and dried them off. These made some huge burgers. Next time I'll probably use 4 oz/patty instead or maybe make them 3/4" thick.
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# ? May 1, 2014 16:13 |
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ShadowCatboy posted:Depending on the steak this is probably far too long. I'd just get a decent cut and vizzle it for an hour or two before chucking it in a hot pan. I picked up a couple of strip steaks and will try two hours at 137 (my wife likes medium rare, I like medium, so hopefully this gets us in the ballpark).
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# ? May 1, 2014 19:25 |
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Remember you now have the ability to cook both of them to whatever temp you want. No need to compromise!
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# ? May 1, 2014 20:36 |
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Verdict: Success! Two 10-ounce New York Strips just seasoned with a little salt and pepper. Into the bath at 137F for two hours. Took them out and seared in a hot skillet with a little canola oil. It probably wasn't the best steak I've ever had, but it's certainly the best steak I've ever made. The meat was pretty solidly Medium - I may try 135F next time. Also, I think I'll season it a bit more. The inside was juicy and full of flavor, but I like a salty/peppery taste on the outside. For those who do steaks often, do you typically season before puddling, before searing, or right before serving? Or all three? Anyway, thanks to everyone who has posted tips in this thread. I'm really excited about my new kitchen gadget.
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# ? May 2, 2014 01:40 |
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Nothing while svizzling, salt then pat dry before searing, pepper and salt while resting, done. I don't pepper when searing because it burns.
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# ? May 2, 2014 01:41 |
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WhiteHowler posted:Verdict: Success! Season before/after the sear, I also do steak at 130 and find that gets me a nice medium-rare if that's what you're after.
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# ? May 2, 2014 01:43 |
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WhiteHowler posted:The meat was pretty solidly Medium - I may try 135F next time. Also, I think I'll season it a bit more. The inside was juicy and full of flavor, but I like a salty/peppery taste on the outside. For those who do steaks often, do you typically season before puddling, before searing, or right before serving? Or all three?
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# ? May 2, 2014 02:37 |
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WhiteHowler posted:I didn't think up to 6 hours would have too much of an effect on beef. Anyway, I'll heed your advice. To do this, you cook the high temp steak first, then lower the temperature of the water bath and do the low temp steak (you're not going to overcook the high temp steak unless you do something stupid like cook it for a week), then dry them both and sear. Just pick whatever colour you want.
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# ? May 2, 2014 03:13 |
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WhiteHowler posted:The meat was pretty solidly Medium I puddle at 52C, unbag, dry, sear hard in cast iron, then I put it on a cutting board, spread a pat of butter and hit it with a lot of black pepper before tenting with foil.
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# ? May 2, 2014 03:14 |
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nwin posted:I ground the meat in my kitchenaid grinder attachment, then added salt/pepper/garlic powder, made the patties about 6 oz each, 1" thick and 4-5" in diameter. In my experience, mixing the seasoning into the meat requires far more seasoning for the same amount of flavor when compared to just seasoning the outside (it is a mystery). I haven't vizzled a burger yet though. I'll try it your way first!
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# ? May 2, 2014 03:34 |
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Choadmaster posted:In my experience, mixing the seasoning into the meat requires far more seasoning for the same amount of flavor when compared to just seasoning the outside (it is a mystery). I haven't vizzled a burger yet though. I'll try it your way first! Mixing or grinding salt into beef also gives it a terribly gross sausage texture instead of nice loose burger. http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
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# ? May 2, 2014 04:41 |
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Hypnolobster posted:Mixing or grinding salt into beef also gives it a terribly gross sausage texture instead of nice loose burger. /Shrug my burgers were not 'terribly gross sausage texture'-they were loving amazing. I'll try seasoning on the exterior only next time, though. Edit: I wonder if cooking sous vide had to do with that? One thing I've noticed is the amount of juices that you get in your sous vide bag? Perhaps the juices extracted some of the salt out of the burger? Because mine looked/tasted way more like the 'exterior salted' burger than the other one on the serious eats link. nwin fucked around with this message at 11:04 on May 2, 2014 |
# ? May 2, 2014 10:59 |
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Hypnolobster posted:Mixing or grinding salt into beef also gives it a terribly gross sausage texture instead of nice loose burger. Fascinating, thanks.
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# ? May 2, 2014 17:18 |
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Non GWS goon Sansaire Trip Report: Sansaire finally shows up last week. Where's the manual? Made some ridiculous, gaudy, over the top poached eggs the first night, finally had time to prep and cook a steak today. Holy poo poo. I sv'd a t-bone I got as a gift last christmas that sat forgotten under some stuff in the bottom of my freezer for five months. Visualize a catchers mitt covered in freezer burn. I was spring cleaning before I left town, and I thought what the hell? Took it out Friday, popped it in the fridge to thaw in a ziploc bag with olive oil, kosher salt, fresh ground black pepper, a pinch of rosemary and a pinch of thyme. Got back this morning, Sansaired it for two hours, seared it in just below smoking sunflower oil for 30-45 seconds a side, and it was one of the best steaks I've ever eaten. Certainly the best steak I've ever made. Perfectly rare, I dialed down a bit on the sear due to not wanting to overcook the steak, and it was fantastic, an evenness I haven't seen on the outside of the t-bone, and the inside was as tender as I've ever tasted on any piece of beef. From a five month old freezer burnt to poo poo piece of shoe leather. Maybe it was a decent cut of meat in 2013. That old rear end steak had no business being anywhere near that good. I feel like all that time that I've spent learning how to properly grill a steak has been wasted. Can't wait to try a real cut of fresh meat. Short Ribs? Hanger steak? NY Strip?
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# ? May 4, 2014 22:51 |
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# ? Jun 8, 2024 07:57 |
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Recursive posted:Can't wait to try a real cut of fresh meat. Short Ribs? Hanger steak? NY Strip?
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# ? May 4, 2014 23:20 |