|
But still two weeks from shipping, most likely.
|
#
?
Aug 30, 2014 00:12
|
|
|
|
| # ? May 14, 2024 00:26 |
|
|
I'm really really not seeing the reason to use this instead of the open gas flame.
|
|
#
?
Aug 30, 2014 05:37
|
|
|
CrazyLittle posted:I'm really really not seeing the reason to use this instead of the open gas flame. Diffusing the heat?
|
|
#
?
Aug 30, 2014 05:45
|
|
|
CrazyLittle posted:I'm really really not seeing the reason to use this instead of the open gas flame. 
|
|
#
?
Aug 30, 2014 05:49
|
|
|
eddiewalker posted:Diffusing the heat? How does sticking a metal cone on the flame reduce the byproducts of combustion?
|
|
#
?
Aug 30, 2014 07:50
|
|
|
CrazyLittle posted:Wouldn't diffusing the heat only make searing take longer? I mean, yes, but that doesn't mean that this product doesn't still complete the malliard reaction at a temp/rate that leaves the interior temp adequately intact. It also appears to be designed to be held closer to the meat. So the device held at an equal distance as you tend to hold the flame of a un-modified torch may be cooler, but because of the change in design appears to be such that you hold it closer, it may prove as hot or hotter. If it does achieve comparable temperature it may in fact work faster if the heat is successfully diffused across the entire head of the device as well. CrazyLittle posted:How does sticking a metal cone on the flame reduce the byproducts of combustion? From as best as i can see there's some metal structure inside the cone that acts as a barrier between the open flame and the food you're searing. This plate likely reduces the unburnt fuel and exhausts from directly depositing onto the meat because the heat that's actually searing the food is no longer a product of combustion itself, but the radiant heat that is a byproduct of the combustion . The chamber if enclosed that way may also more completely burn fuel reducing exhaust and fouling agents but that's an even bigger guess.
|
|
#
?
Aug 30, 2014 08:23
|
|
|
The point of things like the Searzall and restaurant grade salamander ovens is that they cook via high intensity infrared radiation vs an open flame like in a grill. The infrared radiation from a flame is spread out more evenly in these devices and this gives you more controllable and consistent results.
|
|
#
?
Aug 30, 2014 17:44
|
|
|
Huge_Midget posted:The point of things like the Searzall and restaurant grade salamander ovens is that they cook via high intensity infrared radiation vs an open flame like in a grill. The infrared radiation from a flame is spread out more evenly in these devices and this gives you more controllable and consistent results. Yeah, having a salamander at home would be awesome but it will never happen. I did mutant-sized chicken breasts at 142F today (I went a few degrees over 140 because they were really thick and we had an immune compromised guest so I wanted to make sure to pasteurize to core completely). Juiciest chicken ever but they look weird from the bag so I used the torch (come on searzall and get here already) and made them look better. If y'all aren't doing 140F chicken you really need to try it. It's just so much better. And although I didn't puddle them, I did heirloom tomatoes infused with basil oil and reduced balsamic in the vacuum chamber. Those were then assembled with fresh mozz and a little more basil and it was the best Caprese ever. Seriously incredible.
|
|
#
?
Aug 31, 2014 06:09
|
|
|
Ultimate Mango posted:And although I didn't puddle them, I did heirloom tomatoes infused with basil oil and reduced balsamic in the vacuum chamber. Those were then assembled with fresh mozz and a little more basil and it was the best Caprese ever. Seriously incredible. I need to try this. Basil oil was blended or just muddled?
|
|
#
?
Aug 31, 2014 07:15
|
|
|
geetee posted:I need to try this. Basil oil was blended or just muddled? I blended mostly stems and a few leaves, strained well. It wasn't super basil-y but it worked. I basically ran the vacuum chamber as long as it would let me, and I think that is what got the texture and absorption to come out so well. I also out a little salt in with the tomato if you care. I took the bag juice from the tomatoes and reduced it with the bag juice from the chicken to make the sauce for the chicken. Was very very tasty. The tomatoes took up so much basil oil and balsamic that the Caprese didn't really need any other dressing but everyone loves reduced balsamic and it looked fancier with the drizzle. drat it now I need to go buy more tomatoes.
|
|
#
?
Aug 31, 2014 22:18
|
|
|
This is bullshit. I understood the searzall could be used for both anal and nonanal purposes.
|
|
#
?
Sep 1, 2014 01:11
|
|
|
Got a tri tip to cook, how many hours and what temp? i'm seeing some recipes say 2-3 hours and some up to 24.
|
|
#
?
Sep 2, 2014 02:26
|
|
|
BraveUlysses posted:Got a tri tip to cook, how many hours and what temp? i'm seeing some recipes say 2-3 hours and some up to 24. If it is a lean roast like a tri-tip I like to treat it like a steak. I usually do them for 2-4hrs at ~134F, depending on the thickness. I have gone a whole day (24hrs) and didn't like it as much, less mouth feel.
|
|
#
?
Sep 2, 2014 02:34
|
|
|
I do mine about 6 hours at 133. I can't say I've bothered to experiment with other durations though.
|
|
#
?
Sep 2, 2014 02:35
|
|
|
Thanks for the info, I'll shoot for 4 hours tonight and serve later this week.
|
|
#
?
Sep 2, 2014 03:52
|
|
|
How big is it? It might end up in the danger zone for too long.
|
|
#
?
Sep 2, 2014 08:44
|
|
|
3lbs ish? it wasn't particularly thick, i think it will be ok.
|
|
#
?
Sep 2, 2014 15:29
|
|
|
Is there something I am missing with Anova's website? Trying to add a product to my card to buy, but nothing happens.
|
|
#
?
Sep 2, 2014 22:12
|
|
|
Etrips posted:Is there something I am missing with Anova's website? Trying to add a product to my card to buy, but nothing happens. It needs to sit in your cart for 72 hours before it's tender for transactions.
|
|
#
?
Sep 3, 2014 19:50
|
|
|
Ola posted:It needs to sit in your cart for 72 hours before it's tender for transactions. I had to do something really weird to actually get it in my cart. But finally placed an order last night. Pretty stoked to get it.
|
|
#
?
Sep 3, 2014 19:53
|
|
|
4hr tri-tip at 134* made some awesome French dip.
|
|
#
?
Sep 4, 2014 06:07
|
|
|
https://www.kickstarter.com/project..._project_updatequote:Shipping Update and Questions Answered
|
|
#
?
Sep 5, 2014 00:25
|
|
|
Ken Lay? I've heard him lie about energy usage before 
|
|
#
?
Sep 5, 2014 00:37
|
|
|
BraveUlysses posted:4hr tri-tip at 134* made some awesome French dip. Good to hear. Gonna soak a couple myself tomorrow; one standard Santa Maria style and one experimental Carolina mustard style. Can't wait to see how the latter turns out.
|
|
#
?
Sep 5, 2014 07:59
|
|
|
Choadmaster posted:Good to hear. Gonna soak a couple myself tomorrow; one standard Santa Maria style and one experimental Carolina mustard style. Can't wait to see how the latter turns out. You West Coast bastards and your ability to get tritips! 
|
|
#
?
Sep 5, 2014 22:21
|
|
|
Samizdata posted:You West Coast bastards and your ability to get tritips! Yeah but we don't see any atlantic fish, oysters or any decent crawfish
|
|
#
?
Sep 5, 2014 23:32
|
|
|
Samizdata posted:You West Coast bastards and your ability to get tritips! Do you have a trader joe's near you? They seem to carry it somewhat regularly.
|
|
#
?
Sep 6, 2014 00:58
|
|
|
Steve Yun posted:Yeah but we don't see any atlantic fish, oysters or any decent crawfish Do you mean Atlantic oysters? There's tons of oysters here.
|
|
#
?
Sep 6, 2014 04:54
|
|
|
Steve Yun posted:Yeah but we don't see any atlantic fish, oysters or any decent crawfish Neither do I. I see corn. And soybeans....
|
|
#
?
Sep 6, 2014 05:01
|
|
|
Chemmy posted:Do you mean Atlantic oysters? There's tons of oysters here.
|
|
#
?
Sep 6, 2014 05:02
|
|
|
This place is a kinda chain seafood place out here and they have east coast oysters: https://www.thefishmarket.com/menus/downloadable%20menus/dm_sampleoysterbar.pdf
|
|
#
?
Sep 6, 2014 05:52
|
|
|
Well, slap my rear end.
|
|
#
?
Sep 6, 2014 06:19
|
|
|
Samizdata posted:You West Coast bastards and your ability to get tritips! I thought tritip was getting more common elsewhere. In addition to Trader Joe's, you can try Costco. I usually have luck there when visiting friends out of state. Edit: Samizdata posted:Neither do I. I see corn. And soybeans.... Sounds like you may actually be closer to an actual cow than to a Costco. With a little bit of practice and a good knife you can have any cut you want... My mustard experiment came out ok, though in most of my guests' (and my) opinion the standard one was better. It did, however, really make me want to make another batch of the sauce and smoke some pork spare ribs (does anyone find ribs to be worth vizzling? I recall I tried it once and didn't find it worth the effort). Steve Yun posted:Well, slap my rear end. Santa Monica Seafood should too, I'd think. And crawfish. Can't say how good they are because I hate oysters and can't afford to shop there anyway! Choadmaster fucked around with this message at 11:03 on Sep 6, 2014 |
|
#
?
Sep 6, 2014 10:44
|
|
|
Oh hey, what's this? Ooo a snazzy box, but it's the same!  Wait a minute...  Oh my, so snazzy, here's a headshot:  No action shots because I got home late last night and didn't have a chance to test it. Likes: - REALLY LIKE the texture on the black, it's a rubbery paint/plastic as opposed to the satin paint on the One. - The clamp is very nicely done. - The new shroud is easier to get in place than the One, the one has a down+twist motion that you have to be careful with to not jam with the impeller, this one the shroud goes into position THEN twists to lock. Dislikes: - The polycarb "nozzle" only has one direction it can get re-attached but has absolutely no way of telling which direction it is, might be a thing with my unit because it looks like it SHOULD have 3 positions to reattach. deimos fucked around with this message at 22:54 on Sep 9, 2014 |
|
#
?
Sep 9, 2014 22:52
|
|
|
While we're at it, can anyone with the One do a quick test for me please: 1. Bring water to 80°C. 2. Set temp to 47.5°C 3. Wait (in this step you can pour some water to bring the temp down but don't bring it under 60°C ish) Then answer these questions two: 1. Does your One reach equilibrium at 47.5? 2. What firmware version do you have? I wanna test this because my One fails to reach equilibrium, the PID algorithm never recovers from the negative dip, it just lets the water reach room temperature while the pump turns. Since I am conscious of the issue it's not a big deal and it only affects me when doing yoghurt but if it still exists on the new one I will report it.
|
|
#
?
Sep 9, 2014 23:00
|
|
|
deimos posted:Oh hey, what's this? Hacker special or normal backer?
|
|
#
?
Sep 9, 2014 23:23
|
|
|
the littlest prince posted:Hacker special or normal backer? I am a normal backer, but this is the same type of unit sent to the hacker backers (and also no warranty, etc. etc.).
|
|
#
?
Sep 9, 2014 23:31
|
|
|
Just got my Anova One in this evening. Any recipe/cooking suggestions for 8oz of chicken breast?
|
|
#
?
Sep 10, 2014 01:01
|
|
|
If you guys haven't tried puddling salmon, you're missing out. 130F for 45 minutes. Maybe a bit lower temperature if it's lean. I like to make a thick puttanesca sauce to serve with it. Saute some garlic and onion in a pan. Throw in sliced kalmata olives, capers, and a couple slivered roma tomatoes per person. Some lemon zest, juice, splash of wine and balsamic maybe. Cook it covered for 30 minutes and uncover to reduce for another 15. Finish with a small pat of butter if you're feeling up to it. I let the salmon sit out for 5 minutes before crisping the skin in a pan. edit: and whatever italian spices, salt, pepper geetee fucked around with this message at 01:48 on Sep 16, 2014 |
|
#
?
Sep 16, 2014 01:37
|
|
|
|
| # ? May 14, 2024 00:26 |
|
|
The "mi-cuit" salmon technique from Modernist at Home was a revelation.
|
|
#
?
Sep 16, 2014 03:12
|
|
