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I want an Anova but using a pot on my stovetop with my Thermapen, and the food in Ziplocs is working pretty goddamn well if I don't say so. Tough to justify $200 when I'm getting incredible results with what I already have!
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# ? Feb 12, 2014 06:23 |
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# ? May 21, 2024 13:36 |
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granpa yum posted:Where'd you find a Vacmaster that low? Cheapest I've seen is 550 shipped. I'm probably going to buy one in a week or two so I would love to save a bit. I think webstaurantstore with both a holiday coupon and their normal free shipping promotion. It was a great deal. Amazon has occasionally had it for a deal too, and prime shipping, but not around the time I bought.
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# ? Feb 12, 2014 06:30 |
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EAT THE EGGS RICOLA posted:Use oil instead of butter, it will give it a much better sear. If you want to add butter, finish with it instead. What about clarified butter? It has a higher smoke point than olive and canola oil. Sure it's a little more involved, but it could make for more flavor since you're cooking with fat at that point.
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# ? Feb 12, 2014 19:22 |
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SlayVus posted:What about clarified butter? It has a higher smoke point than olive and canola oil. Sure it's a little more involved, but it could make for more flavor since you're cooking with fat at that point. I have been using clarified butter and EVOO mixed about 50/50 together with good results on the sear and great flavor.
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# ? Feb 12, 2014 20:34 |
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dotster posted:I have been using clarified butter and EVOO mixed about 50/50 together with good results on the sear and great flavor.
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# ? Feb 12, 2014 20:59 |
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No Wave posted:There's no reason to do this. The smoke point of the olive oil doesn't change. Yeah, that's an urban legend, I've heard it lots of times before. It will smoke less than pure low-smoke-point oil will, but it'll still burn.
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# ? Feb 12, 2014 21:04 |
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This leads us to the next logical question: Can you use the puddle machine to clarify butter? Google just seems to have lots of information on how to infuse into butter this way, but not actually clarifying.
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# ? Feb 12, 2014 22:22 |
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Ultimate Mango posted:This leads us to the next logical question: sure, but why bother? just spend 60 seconds with a double boiler.
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# ? Feb 12, 2014 22:23 |
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EAT THE EGGS RICOLA posted:sure, but why bother? just spend 60 seconds with a double boiler.
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# ? Feb 12, 2014 23:56 |
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EAT THE EGGS RICOLA posted:Use oil instead of butter, it will give it a much better sear. If you want to add butter, finish with it instead. Ok, I used to use grapeseed oil so I could just do stupid high heat but I find that I don't get that ~nice brown sear~ as much. Even if it's due to dirty burnt milk solids I think it made a more appealing-looking product. Any ideas for how to get this with oil? nwin posted:Hmm. What temp do you cook them at/how long? Same for sear time. Also, do you put them in an ice bath before sear? I cook at 140 for 4 hours. Same for 15-30 secs a side I guess. I haven't tried an ice bath prior.
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# ? Feb 13, 2014 01:33 |
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Or you could just use the butter to make brown butter, then pour off the clarified liquid and reserve the yummy brown solids. Personally when I sear I use rendered bacon fat. Gives it a slight smoky flavor.
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# ? Feb 13, 2014 01:53 |
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Hed posted:Ok, I used to use grapeseed oil so I could just do stupid high heat but I find that I don't get that ~nice brown sear~ as much. Even if it's due to dirty burnt milk solids I think it made a more appealing-looking product. Any ideas for how to get this with oil? Just do it at medium-high heat, no need for stupid high heat.
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# ? Feb 13, 2014 02:01 |
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Hed posted:Ok, I used to use grapeseed oil so I could just do stupid high heat but I find that I don't get that ~nice brown sear~ as much. Even if it's due to dirty burnt milk solids I think it made a more appealing-looking product. Any ideas for how to get this with oil?
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# ? Feb 14, 2014 00:20 |
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No Wave posted:The cooler they are, the longer you can sear them... So go from puddle to ice bath in the bag, chill for a bit and then sear in rocket hot pan for as short as possible to get crust?
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# ? Feb 14, 2014 01:54 |
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Ultimate Mango posted:So go from puddle to ice bath in the bag, chill for a bit and then sear in rocket hot pan for as short as possible to get crust? Medium-high heat is better than too-hot. I don't bother chilling, just dry well and don't use a meat that is too thin.
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# ? Feb 14, 2014 02:47 |
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Ultimate Mango posted:So go from puddle to ice bath in the bag, chill for a bit and then sear in rocket hot pan for as short as possible to get crust? If you have a thermapeen you can sort of figure out what works for you. If you're unsatisfied with sear the other thing to check is how dry the meat is. More oil = better sear because more of the meat will be getting heated (especially on something ultra-lean like a cooked chicken breast), rocket heat not necessary (400 degrees is plenty) No Wave fucked around with this message at 03:23 on Feb 14, 2014 |
# ? Feb 14, 2014 03:20 |
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Sansaires are shipping in the US.
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# ? Feb 14, 2014 03:48 |
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Chemmy posted:Sansaires are shipping in the US. 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. I cannot freaking wait.
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# ? Feb 14, 2014 06:07 |
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Just got my shipping notice as well, anyone mind recommending a specific cut of meat to cook when it arrives? preferably something that takes < 5 hours.
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# ? Feb 14, 2014 06:44 |
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Full Circle posted:Just got my shipping notice as well, anyone mind recommending a specific cut of meat to cook when it arrives? preferably something that takes < 5 hours. I made a bigass 2 1/2lb ribeye steak, 130f for about 5 hours then sear the hell out of it. Served simply with wilted spinach, smashed potatoes and a red wine reduction. It was the best steak I've ever eaten.
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# ? Feb 14, 2014 07:28 |
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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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YESSS thank you sous vide thread, just checked my email and it's shipped. I actually get a bit more extreme when I do sous vide personally. I'll let the steak dry out in the fridge overnight, sous vide it, then let the steak dry out again and chill in the fridge overnight. Gets a beautiful crust when it's finally seared. Overall it takes like, 3 days. gently caress I'll need to buy a rack of ribeye then...
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# ? Feb 14, 2014 08:23 |
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Yay, I woke up to my sansaire shipping email! By coincidence I decided to do a terrible approximation of puddling in my sink for dinner last night. The end result was pretty good, but I'm going to enjoy the control, and not having to babysit a small steak for 90 minutes, constantly putting new water on the boil.
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# ? Feb 14, 2014 12:33 |
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So my girlfriend went to the store and picked up some short ribs but got what I guess is called flanken style. I've never seen or used this cut before. Should I sous vide these or toss them in a slow cooker for more of a braise?
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# ? Feb 14, 2014 16:46 |
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Flanken is the traditional cut for Korean food, maybe start there?
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# ? Feb 14, 2014 17:03 |
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Bulgogi marinade and grill em! They're too thin for Sous vide imo.
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# ? Feb 14, 2014 17:10 |
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Shadowhand00 posted:They're shipping from Los Angeles, correct? Yes, mine showed Ontario which is a little east of Los Angeles proper. Didn't show up yesterday, but maybe today.
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# ? Feb 15, 2014 18:42 |
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Okay rather silly question: Anyone know if I can sous vide a steak and take it on a transatlantic flight?
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# ? Feb 15, 2014 22:33 |
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ShadowCatboy posted:Okay rather silly question: Anyone know if I can sous vide a steak and take it on a transatlantic flight? Only if they are containers of 100ml or less
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# ? Feb 15, 2014 22:57 |
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EAT THE EGGS RICOLA posted:Only if they are containers of 100ml or less What?
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# ? Feb 15, 2014 23:12 |
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ShadowCatboy posted:What? You don't enjoy a good steak purée?
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# ? Feb 15, 2014 23:15 |
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Is it a good idea to reheat a steak that was svizzled at 120º by svizzling it back to 120º?
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# ? Feb 16, 2014 00:49 |
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bear named tators posted:Is it a good idea to reheat a steak that was svizzled at 120º by svizzling it back to 120º? Only if you feel like making GBS threads your brains out or maybe dying.
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# ? Feb 16, 2014 00:54 |
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MrEnigma posted:You don't enjoy a good steak purée? I really have no idea what you guys mean. bear named tators posted:Is it a good idea to reheat a steak that was svizzled at 120º by svizzling it back to 120º? 120* is the point where bacterial growth primarily stops. It's not in the reasonable kill zone of 130* or so. I'd be wary of having a steak that raw done sous vide, but it isn't necessarily gonna kill you. What exactly is your planned setup?
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# ? Feb 16, 2014 01:07 |
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geetee posted:Only if you feel like making GBS threads your brains out or maybe dying. ShadowCatboy posted:120* is the point where bacterial growth primarily stops. It's not in the reasonable kill zone of 130* or so. I'd be wary of having a steak that raw done sous vide, but it isn't necessarily gonna kill you. What exactly is your planned setup? We did the initial cook at 120º and all was well. Figured it would be a bit of a stretch to do the reheat at the same temperature. Do folks generally reheat via SV or is that pretty much just done on the first cook? Never had SV leftovers before.
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# ? Feb 16, 2014 01:36 |
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Got my Sansaire today (Los Angeles area). It's bigger than I expected but pretty slick looking. I love turning the dial and watching the temperature change Time to cook some eggs!
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# ? Feb 16, 2014 01:46 |
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First time to 120 is a bit borderline to me. Chill and reheat? I personally would have reservations about eating or serving that.
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# ? Feb 16, 2014 01:46 |
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Reheat from frozen, or do you actually mean leftovers? Actual leftovers that sat around being partially eaten while cooling down then were eventually cooled back down to fridge/freezer temps sounds.. sketchy. Cooked and then ice bathed>frozen would be better, but 120 still sounds scary.
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# ? Feb 16, 2014 01:48 |
bear named tators posted:We did the initial cook at 120º and all was well. Figured it would be a bit of a stretch to do the reheat at the same temperature. Do folks generally reheat via SV or is that pretty much just done on the first cook? Never had SV leftovers before. What are you cooking that low? Practically raw steak?
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# ? Feb 16, 2014 03:24 |
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# ? May 21, 2024 13:36 |
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Steak is pretty nice at 50C. I wouldn't cook steak at that temp for longer than an hour and I certainly wouldn't hold it for long after. It's probably also a good idea to sear the outside with a torch before doing that. Basically if you want advice here: no that steak isn't safe. If you want to cook steaks at that temp you need to do more research into food safety. None of us want to be responsible for you getting sick.
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# ? Feb 16, 2014 03:41 |