|
I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. 
|
#
?
May 7, 2014 01:06
|
|
|
|
| # ? May 14, 2024 07:15 |
|
|
Bob_McBob posted:The original Anova doesn't even have an audible alert, so you have to keep checking, which is a significant design oversight, IMO. This isn't actually true - if you set the timer, it beeps when it's done. It's a little quiet so you may have missed it but I have a tiny NYC apartment and I can hear it everywhere.
|
|
#
?
May 7, 2014 03:06
|
|
|
It also beeps when it reaches temperature or when the water level drops too low.
|
|
#
?
May 7, 2014 03:21
|
|
|
uPen posted:I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. Double seal them if you have a manual model.
|
|
#
?
May 7, 2014 04:15
|
|
|
Steve Yun posted:Is there tax applied to these or no? You'll pay Canadian sales tax and something like $10 in brokerage fees to DHL, assuming they don't screw over the Canadian backers and send it by a ground service like Baking Steel did. I assume they aren't covering tax and duty and shipping from a Canadian warehouse like Sansaire. turing_test posted:This isn't actually true - if you set the timer, it beeps when it's done. It's a little quiet so you may have missed it but I have a tiny NYC apartment and I can hear it everywhere. uPen posted:It also beeps when it reaches temperature or when the water level drops too low. My unit has firmware 2.02. I'm aware that it beeps when the timer finishes, and when the water level is low. It doesn't beep when it reaches the set temperature. I checked in both alarm modes to be certain.
|
|
#
?
May 7, 2014 05:26
|
|
|
uPen posted:I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. Is the food truly ruined if the contents leak out? Can you re-seal the bag and let it go to full pasteurization?
|
|
#
?
May 7, 2014 06:25
|
|
|
$600K 
|
|
#
?
May 7, 2014 22:01
|
|
|
quote:Risks and challenges I wonder what they consider "extraordinary".
|
|
#
?
May 7, 2014 22:31
|
|
|
DiverTwig posted:I went with the Hacker kit, which will be my 2nd and 3rd jacuzzis. I did the same, and good thing too because all the other tiers are pretty much gone.
|
|
#
?
May 7, 2014 23:50
|
|
|
"Hey guys sorry things are going so slow, we just had too many wads of cash being tossed at us and we're trying to sort everything out."  Not trying to deride them or anything, but man that'd be a nice problem to have in life.
|
|
#
?
May 8, 2014 00:17
|
|
|
I'm more or less a vegetarian now. Is SV cooking even useful for me?
|
|
#
?
May 8, 2014 00:23
|
|
|
Boris Galerkin posted:I'm more or less a vegetarian now. Is SV cooking even useful for me? Some vegetarian dishes are nice when done SV, but it really shines with meat. I wouldn't get sous vide rig for vegetarian home use.
|
|
#
?
May 8, 2014 00:25
|
|
|
ShadowCatboy posted:"Hey guys sorry things are going so slow, we just had too many wads of cash being tossed at us and we're trying to sort everything out." Making things gets way more complicated when you have to make 10000 versus a couple hundred, that's why a lot of super successful physical item Kickstarters get delayed.
|
|
#
?
May 8, 2014 00:29
|
|
|
Boris Galerkin posted:I'm more or less a vegetarian now. Is SV cooking even useful for me? Yes if you eat eggs.
|
|
#
?
May 8, 2014 00:34
|
|
|
I started a beef cheek tonight, with roasted garlic, celery and red onion. The bath is 167 degrees, I'm not sure if I'm going to make this a 24 or 48 hour session. Thoughts, advice? The cheek weights in at 1.8 pounds. Here's the lil' guy 
|
|
#
?
May 8, 2014 04:03
|
|
|
Kalista posted:I started a beef cheek tonight, with roasted garlic, celery and red onion. The bath is 167 degrees, I'm not sure if I'm going to make this a 24 or 48 hour session. Thoughts, advice? The cheek weights in at 1.8 pounds. stop putting garlic in your sous-vide sack, it's way better with powdered garlic.
|
|
#
?
May 8, 2014 04:08
|
|
|
CrazyLittle posted:Is the food truly ruined if the contents leak out? Can you re-seal the bag and let it go to full pasteurization? It was more the 20 hours of water leaking in that did it.
|
|
#
?
May 8, 2014 04:09
|
|
|
EAT THE EGGS RICOLA posted:stop putting garlic in your sous-vide sack, it's way better with powdered garlic. I've always avoided raw garlic when puddling, but does it apply to roasted garlic too?
|
|
#
?
May 8, 2014 05:19
|
|
|
uPen posted:It was more the 20 hours of water leaking in that did it. Okay so you basically braised the hell out of the dish... But if you caught a leak early enough we're not talking about contamination risks are we?
|
|
#
?
May 8, 2014 06:36
|
|
|
What would it be "contaminated" with? Presumably you are cooking with potable water, and it's all held at the same temperature as the food. If your bag leaks, the issue is flavour loss, not contamination.
|
|
#
?
May 8, 2014 06:56
|
|
|
Flank steak at 131 for 24 hours, glazed and then grilled over ultra hot lump charcoal. Might be the best thing that I have had come out of my SVS. Unbelievably good. Texture was firm enough to be substantial, but easily gave to the pressure of teeth, so no gnawing or tearing trying to get a bite of fajita, all while obscenely juicy. Served with fresh cilantro, lime, queso fresco, chipotle crema, grilled peppers/onions, and lots of beer out on the patio. Hell of a great way to spend a an evening. Picked up some skirt steak yesterday to give it the same treatment and see how it goes.
|
|
#
?
May 8, 2014 15:00
|
|
|
Kalista posted:I started a beef cheek tonight, with roasted garlic, celery and red onion. The bath is 167 degrees, I'm not sure if I'm going to make this a 24 or 48 hour session. Thoughts, advice? The cheek weights in at 1.8 pounds.
|
|
#
?
May 8, 2014 15:28
|
|
|
Got in on the new Anova at $149. I was already planning on buying a regular Anova this year, but wasn't in any particular rush, so getting the new design for $50 less seems like a pretty good deal, even if I have to wait until October!
|
|
#
?
May 8, 2014 18:12
|
|
|
All the sub $159 tiers are gone and they put a limit on the $159 tiers of 1k each. Holy. poo poo.
|
|
#
?
May 8, 2014 20:43
|
|
|
deimos posted:All the sub $159 tiers are gone and they put a limit on the $159 tiers of 1k each. Dang. What's going to happen when they run out of backer slots? Max out ~7 days into your 42 day kickstarter? Boo to that, and boo having to wait until June 17th to actually get the cash.
|
|
#
?
May 8, 2014 20:51
|
|
|
The Midniter posted:Dang. What's going to happen when they run out of backer slots? Max out ~7 days into your 42 day kickstarter? Boo to that, and boo having to wait until June 17th to actually get the cash. It's extremely impressive that they've gotten within 15% of Sansaire's full backing in what 3 days?
|
|
#
?
May 8, 2014 21:04
|
|
|
For those who got the hacker bundle, I received confirmation that the prototype unit will not be able to have its firmware updated. Was again told that it will have no warranty either. Still a fully functioning unit, but wholly unsupported. e: but they've added more rewards so you can get two units still, for the same price as the hacker unit. but you don't get the prototype. I've made the switch. I'd rather have two units that are supported for the same price as two, but one isn't supported. Looks like quite a few people have jumped on this one as well from other offerings. Comes out to $115 each, which is a drat good deal any way you cut it. DiverTwig fucked around with this message at 02:32 on May 9, 2014 |
|
#
?
May 9, 2014 02:24
|
|
|
Too bad there's no free shipping outside the US on the two unit pledges.
|
|
#
?
May 9, 2014 02:58
|
|
|
DiverTwig posted:For those who got the hacker bundle, I received confirmation that the prototype unit will not be able to have its firmware updated. Was again told that it will have no warranty either. Still a fully functioning unit, but wholly unsupported. Anyone want to split the two unit pack?
|
|
#
?
May 9, 2014 04:32
|
|
|
Searzall was delayed 2 to 4 weeks. Mesh wire manufacturer pulled out apparently.
|
|
#
?
May 10, 2014 03:20
|
|
|
To anybody with a sous vide machine that hasn't done multiple-day cook times because  /worry/etc:48 hour short ribs are transcendentally good and you should make them. That is all.
|
|
#
?
May 12, 2014 07:55
|
|
|
 Chicken breast poached at 145*F for an hour, served with a creamy morel sauce and a potato-parsnip mash.
|
|
#
?
May 12, 2014 08:07
|
|
|
Used my Sansaire this weekend to poach some eggs for Mother's Day brunch. Did 145 for 45 minutes as per the serious eats guide. These eggs were loving fantastic. Sadly I didn't get a picture because we ate them too quickly
|
|
#
?
May 12, 2014 15:09
|
|
|
Anova Kickstarter has successfully whooped the Sansaire Kickstarter in less than a week. I am still in awe.
|
|
#
?
May 12, 2014 15:44
|
|
|
What are the chances of my house burning down while I'm not watching this thing during the day? I'm assuming there's no issue, but are there any extra precautions I should take? It's weird, I'm 100% comfortable leaving a slow-cooker on forever but leaving the sansaire unattended sort of makes me nervous.
|
|
#
?
May 14, 2014 00:27
|
|
|
Tres Burritos posted:What are the chances of my house burning down while I'm not watching this thing during the day? https://vine.co/v/Mg0IblwgH1Q
|
|
#
?
May 14, 2014 00:32
|
|
|
Tres Burritos posted:What are the chances of my house burning down while I'm not watching this thing during the day? I assume it works like the anova where it cuts out if there isn't enough water so the only concern is your bath evaporating and ruining your food.
|
|
#
?
May 14, 2014 00:48
|
|
|
Tres Burritos posted:What are the chances of my house burning down while I'm not watching this thing during the day? I've never had one of my large containers of water set on fire.
|
|
#
?
May 14, 2014 04:49
|
|
|
BrosephofArimathea posted:I've never had one of my large containers of water set on fire. Purely anecdotal evidence, don't trust.
|
|
#
?
May 14, 2014 05:41
|
|
|
|
| # ? May 14, 2024 07:15 |
|
|
geetee posted:Purely anecdotal evidence, don't trust. It managed to make it through the night without murdering my entire family, so I'm going to give it a trial run for a workday.
|
|
#
?
May 14, 2014 12:11
|
|