Al! posted:

kickstarter 1 cubic centimeter of live organic dirt to be steeped and made into a tea. may contain one or more of the following insects, insect larvae, fertilizer, insecticide, round-up and pebbles. for an extra $100 it comes in its own bespoke paper envelope.

syscall girl posted:

guess where anthrax comes from?

enjoy your PRISM time

Sweevo posted:

sub-grover standards

Orbi posted:

has someone made a wack-rear end government PRISM joke yet

coffeetable posted:

there're a bajillion websites that sell live insects (cockroaches etc) to feed to pet lizards. dunno bout termites specifically though

speaking of cockroaches

https://www.youtube.com/watch?v=5Rp4V3Sj5jE

http://www.kickstarter.com/projects/backyardbrains/the-roboroach-control-a-living-insect-from-your-sm

Oppenheimer posted:

hmm your right steak is best served uncooked and with a gross mayo-based cossack slime with it

Trig Discipline posted:

yeah i guess you could get some brown on it first? i've never actually used one

kenji from seriouseats posted:

Searing

Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat. The browning reactions that take place to give your meat those wonderful crusty, roasted aromas only take place to a significant degree at temperatures well above 300°F, a good 170°F hotter than normal sous-vide cooking temperatures, which means that you still need to pull out the sauté pan to finish.

The key is to sear the meat as quickly as possible, to prevent any possible overcooking. Have your skillet ready and ripping hot before the meat comes out of the water bath, dry the steak thoroughly before adding it to the pan (wet meat will cool the pan down faster than dry meat), and leave it in the pan only long enough to color.

The question on my mind: some chefs pre-sear their meat before adding it to the bag, claiming that the browned flavors penetrate into the meat as it cooks in the water bath. Is this true?



Steaks just out of the bag—untreated on the left, pre-seared on the right. [Photographs: J. Kenji Lopez-Alt]

To find out, I cooked two identical steaks at 130°F, one with a pre-sear for one minute per-side in a 550°F skillet, and one without. Some of the color on the pre-seared version fades during its time in the bag. One can only hope that this is due to the fact that it has been somehow transported into the meat, reinforcing its flavor.



Same steaks, post-searing. [Photographs: J. Kenji Lopez-Alt]

These are the same two steaks after being seared for a minute per side in 550°F skillet, in hot canola oil. Visually, there's not too much distinction. And flavor-wise? In a blind tasting, tasters were split across the board on which one they preferred, and when asked to correctly identify which steak was which, they fared no better than chance.

Conclusion: Don't bother with the pre-sear—you develop plenty of flavor with just the single, post-water bath sear.

Proteus4994 posted:

this is literally the best summation of groverhaus in 3 words

e: second-best, technically "piece of poo poo" would be the best summation

Amethyst posted:

HERE'S A loving COPY PASTA (PASTA, oval office. BET YOU DON'T KNOW WHAT THAT IS EITHER) FROM SERIOUS EATS DOT COM. PUT IT ON YOUR loving RSS FEED IF YOU WISH TO EDUCATE YOURSELF. GOD YOU MAKE ME SICK

Amethyst posted:

jesus FUCIKING CHRIST. I CAN'T BELIEVE YOU STUPID loving ROT BRAINED MOTHER FUCKERS DON'T UNDERSTAND HOW TO loving SEAR MEAT AFTER IT'S BEEN SOUS VIDE

Call Now posted:

dont eat meat problem solved

creatine posted:

eat meat and kill yourself

penus de milo posted:

molecular gastronomy is pretty cool and heston blumenthal is all about people trying it for themselves instead of it being some wanky pretentious bullshit

penus de milo posted:

molecular gastronomy is pretty cool and heston blumenthal is all about people trying it for themselves instead of it being some wanky pretentious bullshit

flyboi posted:

sous vide is for people that either:
a) suck rear end at life and can't grill if their life depended on it
or
b) restaurants so they can have meat on standby for fast service

if you are not working in a restaurant and are using sous vide you are a colossal douche and should go kill you're self

flyboi posted:

it does nothing to change how meat is cooked or the process chemically so that is all in your head

Nomnom Cookie posted:

the concern i have about sous vide is where do you put the mesquite chips

Dead Inside Darwin posted:

you eat them during the 5 hour cooking time rofl!!

Nomnom Cookie posted:

nah man, wood chips. do you even grill

Dead Inside Darwin posted:

is that the thing that involves boiling meat without a bag

Nomnom Cookie posted:

WorkingPeer posted:

i can vacuum seal chicken breasts or steaks or salmon fillets and some veggies over the weekend, pop a few bags in a sous-vide bath in the morning before going to work, come home, open them up, sear the meat for a minute per side and serve. how is this stupid? its loving easier than prepping all the slow cooker ingredients before work, or spending 30 mins firing up a bbq after work on a rainy day, or making a lasagne or whatever, and it produces really consistent, juicy, evenly cooked meat every time.

suits my needs

its not like i'm whipping up a bone marrow foam to go with my sonically cavitated french fries or something.


it's new technology!