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You can marinate during, but trying to do this for 48h without a proper setup is a bad idea, get a cooler and try cooking a steak or something leaner s-v instead.
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Nov 21, 2012 20:18
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Can I get more details about why it wouldn't work? What is it about leaner meats that makes it easier? Why would a pot on a stove with regular checking not be as good as a beer cooler?
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Nov 21, 2012 20:42
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Steve Yun posted:Can I get more details about why it wouldn't work? What is it about leaner meats that makes it easier? Why would a pot on a stove with regular checking not be as good as a beer cooler? You cannot maintain the accuracy needed. You're not cooking at 212 F where you can just keep the water simmering, you're cooking at 135 F and keeping a pot of water or a cooler at 135±0.1 F for 72 hours on a stove is impossible. You can keep it at ±2 F in a cooler for an hour, but that's only going to work for eggs, steaks, seafood. You can do sous vide at 212 F on the stove top for something like confit, if you want, too, but hotter temperatures increases in bag evaporation and weakens the bag seals so the hotter you go the more you risk a bag blow out. Edit: I suggest you read a bit more about what exactly is going on in a sous vide environment because it seems like maybe you don't really get what's all going on when one puddles. here: http://www.douglasbaldwin.com/sous-vide.html GrAviTy84 fucked around with this message at 20:52 on Nov 21, 2012 |
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Nov 21, 2012 20:45
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GrAviTy84 posted:you risk a bag blow out. That's what happened to me that time I had to eat at Taco Bell.
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Nov 21, 2012 20:52
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Generalissimo
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It's what happened to me last time I saw Pr0k's mum.
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Nov 21, 2012 20:57
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GrAviTy84 posted:Edit: I suggest you read a bit more about what exactly is going on in a sous vide environment because it seems like maybe you don't really get what's all going on when one puddles. here: http://www.douglasbaldwin.com/sous-vide.html Thanks. As I keep saying, I'm relatively new to a lot of cooking info you guys take as common knowledge.
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Nov 21, 2012 21:44
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You guys talking about GWCing up some YLLS food, well, see here, you have YLLS mod support:Shine posted:If any GWS folks would like to start a crossover thread about spiffing up our cherished chicken breasts and other "swolefood" staples, go for it. http://forums.somethingawful.com/showthread.php?threadid=3498320&userid=0&perpage=40&pagenumber=22
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Nov 21, 2012 21:45
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I'm looking forward to the Goons in Platoons chickencheese MRE.
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Nov 21, 2012 22:09
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Steve Yun posted:Thanks. As I keep saying, I'm relatively new to a lot of cooking info you guys take as common knowledge. Sorry if I came off rude or whatever. You kinda posed your question as if you knew what puddling entailed.
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Nov 21, 2012 22:28
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GrAviTy84 posted:You cannot maintain the accuracy needed. You're not cooking at 212 F where you can just keep the water simmering, you're cooking at 135 F and keeping a pot of water or a cooler at 135±0.1 F for 72 hours on a stove is impossible. You can keep it at ±2 F in a cooler for an hour, but that's only going to work for eggs, steaks, seafood. You can do sous vide at 212 F on the stove top for something like confit, if you want, too, but hotter temperatures increases in bag evaporation and weakens the bag seals so the hotter you go the more you risk a bag blow out. The reason that a steak/seafood/an egg are doable in a cooler is because they only need to get to the temperature you want but they don't need to stay at that temperature. Lean cuts are okay because you don't have any collagen to breakdown into gelatin, which is what you're doing by cooking shortribs for 2 days.
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Nov 21, 2012 23:06
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Steakandchips posted:You guys talking about GWCing up some YLLS food, well, see here, you have YLLS mod support: Already got a thread up, Steak&: http://forums.somethingawful.com/showthread.php?threadid=3518581
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Nov 22, 2012 02:19
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I had the flu, the worst of which happened a week ago. Should I be spending thanksgiving with my family where I will be around little baby nieces and nephews?
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Nov 22, 2012 05:40
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Steve Yun posted:I had the flu, the worst of which happened a week ago. Should I be spending thanksgiving with my family where I will be around little baby nieces and nephews? No. Stay home, take plenty of fluids, and rest. This is not the time to typhiod mary that poo poo and get the young ones sick too. They tend to be walking germ factories. It's not about you getting them sick, it's about them infecting you with the latest super flu that is the latest strain in their incubatey little bodies. It's worse than 'Con cold. Seriously though. Having a sick kid after a holiday because some relative decided to be all gung-ho about FAMBLEE TIMEEEEE sucks all kinds of rear end. Stay home, and keep the germs to yourself.
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Nov 22, 2012 05:53
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If you no longer have a fever doesn't that mean it's done being contagious?
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Nov 22, 2012 07:39
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just keep scrolling posted:If you no longer have a fever doesn't that mean it's done being contagious? Up to 7 days after symptoms appear I believe.
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Nov 22, 2012 07:57
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Unless one of your relatives has an immune deficiency, Go hang out with your family.
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Nov 22, 2012 08:13
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Just loving go meet them. They won't remember the cold/flu/whatever. They will remember the fun times.
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Nov 22, 2012 10:53
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Okay, okay
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Nov 22, 2012 11:23
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Steve Yun posted:Okay, okay 
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Nov 22, 2012 13:39
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Aunt Sally has suggested we baste the turkey with lipton's onion soup, don't miss out on family moments
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Nov 22, 2012 15:54
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Gourd of Taste posted:Aunt Sally has suggested we baste the turkey with lipton's onion soup, don't miss out on family moments Honestly I don't mind onion soup mixed with sour cream for a quick chip dip, I guess I'm a horrible person but
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Nov 22, 2012 16:19
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mediaphage posted:Honestly I don't mind onion soup mixed with sour cream for a quick chip dip, I guess I'm a horrible person but Your being a horrible person is mostly unrelated, there is a difference between a quick dip and thanksgiving dinner The turkey is filled with sausage and i feel powerless
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Nov 22, 2012 16:23
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quote and edit are different things but not when you're mourning
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Nov 22, 2012 16:23
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Gourd of Taste posted:Your being a horrible person is mostly unrelated, there is a difference between a quick dip and thanksgiving dinner Oh gourdy I'm sure there will be some part of the bird that isn't gross. Just eat that.
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Nov 22, 2012 16:24
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Spatchcocked my turkey and put it in the fridge to air dry, made a sodium citrate stabilized cheese sauce, and pressure cooker giblet stock yesterday. Just like Grandma used to. The leaves me most of today to drink. Just like Grandma should have.
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Nov 22, 2012 16:40
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I've had the flu since Tuesday. Woke up this morning at 3:00 feeling like I'd fellated a barbed wire fence, and I've spent the time since popping NyQuil, drinking tea, and being angry. Normally I'd be spending 6+hours every day this week at my parents' helping mom get everything ready, but instead I've been down with this plague and my crazy aunt has been pressed into service instead. Maybe it's a good thing I'm still too sick to go see what atrocities she's visited on my favorite family holiday meal. Well people please have an extra couple of drinks for me today while I mourn the bottle of South African Pinotage that won't be deployed to best holiday effect.
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Nov 22, 2012 16:59
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Our assignment for thanksgiving this year is to bring the wine, a couple of desserts, make the rolls and a stuffed mushroom thing up at the ranch. Me Ma has the turkey in already I believe, and I'll take that over when I vet up there. Then a bunch of traditional sides to get ready and a lot of cocktails to mix before supper time. In all actuality, thanksgiving is one of my favourite days all year.
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Nov 22, 2012 17:09
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Mr. Wiggles posted:a lot of cocktails to mix Thanksgiving sounds like something I could get used to in America.
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Nov 22, 2012 17:12
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Mr. Wiggles posted:Our assignment for thanksgiving this year is to bring the wine, a couple of desserts, make the rolls and a stuffed mushroom thing up at the ranch. Me Ma has the turkey in already I believe, and I'll take that over when I vet up there. Then a bunch of traditional sides to get ready and a lot of cocktails to mix before supper time. Mine too. I also love an excuse to eat copious rolls.
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Nov 22, 2012 17:13
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Let the thanksgiving entertainment begin! Anyone want to do a betting pool on when NoSmo angerfucks his wife?
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Nov 22, 2012 17:20
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Happy Hat posted:Let the thanksgiving entertainment begin! It's eleven thirty nine here, so I'm taking 'noon'
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Nov 22, 2012 17:40
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Had Guinness and lil' smokies for breakfast. About to take a nap. Love me some thanksgiving.
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Nov 22, 2012 18:03
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We have yanqui friends who have invited us to their country place for Thanksgiving. I've been asked to make some bread and, if I don't mind, cornbread. Actually, I'm delighted to be asked and to do something new. I am, shamefully, using my bread machine for the first time in about a year to make a brioche, but that's for a bread and butter pudding with custard, brandy butter, and sultanas steeped in calvados. We are also making a pilaf with bulgur, spiced fried onions, Harissa and balsamic roasted tomatoes, spinach, and a yoghurt-garlic dressing. The greatest thanksgiving film is the awesome Addams Family Values: http://www.youtube.com/watch?v=vt_5aMDAup0&feature=youtube_gdata_player Bart, feel better. dino., beautiful OP in YLLS.
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Nov 22, 2012 18:07
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I forgot my sister doesn't cook so it has mostly fallen on me, which is fine but I wish I had brought a knife and some other gear. I got most of my cutting done with a Spyderco rescue knife. In super cute news, my 12 yo niece is hugely into cooking so she has been helping. She saw me cooking the turkey neck and giblets and for gravy and said "Is that the heart? Can we eat that?". I said sure and we ate it. She loving loved it and then we ate the liver and the gizzard. The neck she was not a fan of however. I told her that next time we can cook them with some butter and white wine and she agreed that the heart was a little tough.
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Nov 22, 2012 21:12
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We love you bart, please don't die on us. Work was...special. At least I got holiday pay out of the day, and I'm at almost 2 hours of overtime for the week (in a corporate owned fancy grocery store no less) which makes it better. My area was the busiest today out of anyone, except our 'gourmet case' where people get like, meatloaves, chicken salads, that kinda thing. 20+ omlettes in 2 hours with only two butane burners, plus waffles, crepes, and sandwiches. Goddamn. But that sweet overtime makes up for it, really.
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Nov 22, 2012 21:40
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Father in law has a special place in my heart for pulling aside and apologizing for the meat filled turkey
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Nov 22, 2012 21:51
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Happy Thanksgiving American folks, may your food comas be satisfying.
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Nov 22, 2012 22:10
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Final count for the day: 563 covers for brunch, in 5 hours. Not nearly enough dome pans, next year everything goes in a goddamn rec. 24 hours in the past 2 days, I loving hate holiday season. Bah humbug and poo poo. I need a drink. Cooked 40 turkeys, used 34, 9 ribeyes, used 7, 12 hams, used 6(gently caress!).
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Nov 23, 2012 01:37
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Chef De Cuisinart posted:Final count for the day: 563 covers for brunch, in 5 hours. Not nearly enough dome pans, next year everything goes in a goddamn rec. 24 hours in the past 2 days, I loving hate holiday season. Bah humbug and poo poo. I need a drink.
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Nov 23, 2012 02:14
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Drank a bunch of wine and stacked my plate high, informing weird relatives that i did not support a two plate solution
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Nov 23, 2012 02:23
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