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geetee posted: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. 7% brine for 10-15 minutes (I do it while the oven preheats) helps flavor and presentation by preventing the albumen from getting all goopy. I like 125F for 30 minutes and a quick sear on the skin, my girlfriend prefers 135-140. Salmon (and many other fish) are excellent and really fun to experiment with temp versus texture
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# ? Sep 16, 2014 06:33 |
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# ? May 21, 2024 13:55 |
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Mi-cuit fish is delicious overall, but for the love of god no one have the bright idea to try it with wild-caught fish and if you do please freeze it at least 24h (EU regulations say 24H, FDA says 4 days) to kill parasites (at least one study puts the prevalence of parasites on wild-caught fish at 75%). I do mi cuit at 110 for 60 minutes after a 1h brine. Also keep in mind the consumer's immune system, this stuff could wreak havok on an immunocompromised person. deimos fucked around with this message at 19:24 on Sep 16, 2014 |
# ? Sep 16, 2014 19:19 |
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How do you pronounce mi-cuit? me-sweet?
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# ? Sep 18, 2014 16:33 |
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Near the bottom right of this page is a button to listen to the audio pronunciation https://translate.google.com/#auto/fr/mi-cuit
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# ? Sep 18, 2014 16:42 |
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I got my anova a few weeks ago, so far I've done 24 hour 2 inch thick chuck steak, 2 day pulled pork and now I have a whole piece of chuck in the puddle for 24 hours. Man I didn't know how worth it these were
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# ? Sep 19, 2014 04:40 |
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Everyone, once they got their puddler posted:Man I didn't know how worth it these were
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# ? Sep 19, 2014 05:11 |
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For DIYers, what water pumps have you guys had good luck with? I have cycled through a couple models on Amazon, Harbor Freight, etc. and it's always after a hot cook (>150) that it seems to really wreak havoc on the pump. Which makes sense, I'm using aquarium pumps and running these things far outside their design range. I usually spend $10-20 per pump and have an extra on hand just in case but is there a model you guys like? I probably average a new one every 6 mos.
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# ? Sep 19, 2014 22:00 |
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Anyone have a favorite pork chop temp/recipe?
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# ? Sep 20, 2014 00:19 |
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Choadmaster posted:Anyone have a favorite pork chop temp/recipe?
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# ? Sep 20, 2014 00:25 |
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Hed posted:For DIYers, what water pumps have you guys had good luck with? I have cycled through a couple models on Amazon, Harbor Freight, etc. and it's always after a hot cook (>150) that it seems to really wreak havoc on the pump. Which makes sense, I'm using aquarium pumps and running these things far outside their design range. I usually spend $10-20 per pump and have an extra on hand just in case but is there a model you guys like? I probably average a new one every 6 mos. I never ran a pump. The temperature gradient across my water bath was small enough that I didn't care, and I wasn't doing anything super-delicate anyway.
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# ? Sep 20, 2014 01:12 |
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New searzall update: looks like they'll be done packing them up by the end of next week, will have them shipped to Amazon a week after that, and then they'll start shipping to people. Everyone gets $20 coupon for whatever Daves next kickstarter is
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# ? Sep 20, 2014 17:49 |
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Food safety question: My 48 hour short ribs stopped at the 40 hour mark and sat for 5 hours in water that cooled down to about 100 F. Its not an ideal prep but is it safe to eat? My intuition says yes but I wanted a second opinion.
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# ? Sep 23, 2014 22:13 |
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Sniff test to make sure, but I think at that point as long as the bag was unbroken the food inside is pasteurized. http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf Steve Yun fucked around with this message at 22:19 on Sep 23, 2014 |
# ? Sep 23, 2014 22:17 |
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Since the former Mrs Creature moved out I have been puddling more and more. I did a 48 hour brisket, took the bag juice and made a smoky BBQ sauce with it. Juices from steak usually gets reduced with some red wine. Pork, I haven't had a lot of luck getting the juice into a good sauce so if the puppy is good he gets that on his food. I also have been experimenting with desserts. I made my dad a cheesecake for his birthday, my mom a fruit compote to go over some homemade ice cream, and am wanting to try something with bananas. I love that the meat I make is tender enough so look at and have it fall apart since I got rid of my huge cleaver.
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# ? Sep 23, 2014 22:33 |
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Anyone ever sous vide a beef heart? Normally I just grill it but I want to see if I can get a better texture this way. Googling is not as helpful as I thought it would be. Right now I'm going off of the calf's heart recipe from Keller's under pressure (79.4C for 24 hours, I'm just doing 80 because seriously Keller? I would bet money you can't tell the difference between 1-2 degrees let alone half of one degree)
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# ? Sep 24, 2014 04:59 |
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Steve Yun posted:Sniff test to make sure, but I think at that point as long as the bag was unbroken the food inside is pasteurized. This only means it's safe to eat right after cooking. Spore-forming bacteria like botulinum can survive those temperatures easily and start to germinate again when the temperature comes back down into the danger zone. 5 hours in lukewarm water is pushing it IMO, since botulism is less of a oops-I'm-making GBS threads-liquid thing and more of an oops-I'm-not-breathing thing.
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# ? Sep 24, 2014 05:17 |
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granpa yum posted:Anyone ever sous vide a beef heart? Normally I just grill it but I want to see if I can get a better texture this way. Googling is not as helpful as I thought it would be. Right now I'm going off of the calf's heart recipe from Keller's under pressure (79.4C for 24 hours, Shadowcatboy did one over in the Hannibal thread in TVIV: http://forums.somethingawful.com/showthread.php?threadid=3611406&userid=91259#post429514219 http://forums.somethingawful.com/showthread.php?threadid=3611406&userid=91259#post429520505 He cooked it at 132°F which is drastically different from Keller's temp (shrug) edit: oops now that I look at it, it looks like a pork heart, not beef quote:I'm just doing 80 because seriously Keller? I would bet money you can't tell the difference between 1-2 degrees let alone half of one degree) I think he did it at 175°F and just did a lazy paper conversion into celsius when it came time to write the book Steve Yun fucked around with this message at 05:26 on Sep 24, 2014 |
# ? Sep 24, 2014 05:22 |
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I made some chicken thighs using voltaggios method (garlic powder, salt, pepper, butter vacuum sealed with boneless skin on chicken thigh) and I made some extras. The first batch cooked up great as I pan fried them the next day, but I have a few left that have been sous vided, but not pan fried, so they're still vacuum sealed. I froze them, so I'm wondering if they'll still taste good if I thaw them out and then pan fry? Or will the texture be hosed up due to freezing?
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# ? Sep 24, 2014 21:23 |
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nwin posted:I made some chicken thighs using voltaggios method (garlic powder, salt, pepper, butter vacuum sealed with boneless skin on chicken thigh) and I made some extras. I regularly freeze sous vide stuff with little effect on texture. You can simply thaw in the fridge or if you're impatient like me throw it in a water bath at the desired cooked temperature for a half hour to hour to rapidly reheat from frozen. In fact, I find cooking from frozen can yield a superior protein as long as one compensates adequately with timing and accepts the (admittedly minor) factor of unpredictability of phase change from ice to liquid. My rule of thumb is about 30-60 extra minutes unless it's super delicate, super thick, or some other weird shape variable.
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# ? Sep 24, 2014 22:12 |
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Akaushi Wagyu beef grass-fed ribeye. poo poo was 24$ a pound, but I'm gonna make it worth every cent. I've read up on cooking grass-fed beef and I've heard 6-8 hours in the puddle machine at 130* F. That sound right?
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# ? Sep 26, 2014 06:51 |
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Oh my god. I puddled some burgers at 58 degrees for a few hours (waiting for my wife to get home) then tossed 'em on the grill for about two minutes per side. Way easier than cooking them on the skillet. Decent char, and like a mile of medium rare surrounded by a few millimeters of grey meat. I mixed some "fajita seasoning" in with the beef, and the bag juice smelled like the best gravy ever. I really wanted to save it, but didn't feel like doing anything with it right then.
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# ? Sep 26, 2014 15:33 |
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ShadowCatboy posted:
Where's the marbling?
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# ? Sep 26, 2014 15:45 |
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I've never done burgers in the puddle machine, but I'll try that tonight. I generally mix in all my 'toppings' (only jalapeno and blue cheese this time) into the burger itself because I'm lazy, so we'll see what kind of effect that has. Hopefully all the cheese doesn't melt inside the bag.
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# ? Sep 26, 2014 15:46 |
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Chemmy posted:Where's the marbling? Conspicuously absent because it's grass fed? Who knows.
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# ? Sep 26, 2014 16:50 |
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My experience is that grass-fed beef is indeed much less fatty and has way less marbling. It's a very different beast compared to grain-fed, both in flavor and texture.
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# ? Sep 26, 2014 17:20 |
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Which raises the question: Why would you do that with a breed of cattle whose very purpose is the marbling? That long in sous vide at 130, I'm not sure what it's going to do that you can't do in much less time.
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# ? Sep 26, 2014 19:15 |
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6 - 8 hours sounds way too long. I'd bump the temp up a bit and do it much shorter, like 2 hours max.
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# ? Sep 26, 2014 19:18 |
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I don't think it's suited to sous vide at all, really. Kobe's supposed to be tender as hell to begin with so I'm not sure why you wouldn't just use a conventional high-heat sear to hit the outside while leaving the inside nice and rare. If it were marbled like the other faux-Kobe I've seen (faux-be?) I can see wanting the fat to render a bit but 6-8 hours isn't going to do you any favors. But the real deal is most typically served rare, rare, rare. (The Akaushi breed doesn't get used for Kobe in Japan, btw.) Phanatic fucked around with this message at 19:32 on Sep 26, 2014 |
# ? Sep 26, 2014 19:30 |
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d3rt posted:6 - 8 hours sounds way too long. I'd bump the temp up a bit and do it much shorter, like 2 hours max. Almost all the meat I get is local grass fed stuff and I agree with d3rt here. I usually do 2-2.5 hrs for a ribeye at ~134F and it comes out just the way I like it.
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# ? Sep 26, 2014 21:12 |
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ShadowCatboy posted:My experience is that grass-fed beef is indeed much less fatty and has way less marbling. It's a very different beast compared to grain-fed, both in flavor and texture. There is zero reason that grass fed beef can't be marbled as well or better than corn finished beef, or feedlot garbage beef. They ween the calves as early as possible and take advantage of land and cheapest hay possible. It's unimpressive unless they're left on milk+hay until a year-ish. You'll get better meat if you get good corn finished 99% of the time. Those are ribeyes from grassfed steers, left with their mother and never weened off milk until slaughter at about the year, 1.5 year mark. Grassfed should look like that if it's from a really small farmer that takes a lot of care. Hypnolobster fucked around with this message at 23:51 on Sep 26, 2014 |
# ? Sep 26, 2014 23:49 |
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Anova One dropped to $170: http://www.amazon.com/dp/product/B00GT753W8?tag=kinjadeals-20&ascsubtag=[referrer%7Cgizmodo.com[type%7Clink[postId%7C1639855356[asin%7CB00GT753W8[authorId%7C5856732741879800112 Steve Yun fucked around with this message at 09:01 on Sep 28, 2014 |
# ? Sep 28, 2014 08:58 |
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My Anova One died today, exactly a year since I received it in the mail. Chopped up a 14lb brisket, put it in the bath and then left for the day. Came home to a dead anova and $45 worth of brisket that is now in the trash I emailed them, hopefully they cover it under warranty (which is only 1 year). I have a Nomiku (wifi one) and an Anova (from their recent kickstarter) coming as well, but don't really want to be without for a month or two.
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# ? Sep 29, 2014 01:26 |
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MrEnigma posted:My Anova One died today, exactly a year since I received it in the mail. Chopped up a 14lb brisket, put it in the bath and then left for the day. Came home to a dead anova and $45 worth of brisket that is now in the trash Just the entire thing stopped working? That sucks. Anova was really good about helping me out when my impeller was knocking against the housing. Quick return shipping and all.
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# ? Sep 29, 2014 01:53 |
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nwin posted:Just the entire thing stopped working? That sucks. Anova was really good about helping me out when my impeller was knocking against the housing. Quick return shipping and all. Yeah won't turn on or anything. The first one I got had some issues when it got warmer (170+) and would shut off, but you could just turn it back on. They took that one back and got me a new one quick then, it's just the warranty now. Kind of scares me about these devices. I don't want to be buying a new one every few years.
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# ? Sep 29, 2014 02:23 |
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MrEnigma posted:Yeah won't turn on or anything. The first one I got had some issues when it got warmer (170+) and would shut off, but you could just turn it back on. They took that one back and got me a new one quick then, it's just the warranty now. If you're in California or a state with similar laws, your warranty is extended by however long your device is out for warranty repairs/replacement. So if you were without for a week due to the previous issue, your warranty is extended by a week. Also iirc on replacements the law gives you 90 days warranty, so if (for example) it was replaced last month it should still be warrantied for a couple more months. But I doubt Anova will give you any trouble anyway, they seem pretty decent and responsive.
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# ? Sep 29, 2014 04:21 |
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Any advice on using sous vide for pulled or shredded meat? I am doing tamales this year and I think it could make some awesome meat filling. I'm thinking brisket with a bit of traditional red chile sauce, or flavors thereof, might be awesome. Last year I smoked two pork butts and a full packer brisket and the tamales were epic, but I think sous vide can make them better and some people didn't like the smoke flavor last year (they were wrong).
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# ? Sep 29, 2014 04:45 |
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Ultimate Mango posted:Any advice on using sous vide for pulled or shredded meat? I am doing tamales this year and I think it could make some awesome meat filling. I'm thinking brisket with a bit of traditional red chile sauce, or flavors thereof, might be awesome. It's not sous vide, but the "Modernist Cuisine At Home" pressure cooker carnitas was awesome in tamales. (I also like their tamale recipe)
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# ? Sep 29, 2014 04:52 |
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eddiewalker posted:It's not sous vide, but the "Modernist Cuisine At Home" pressure cooker carnitas was awesome in tamales. (I also like their tamale recipe) Posts like this make me almost regret having the OG MC set, which lacks tamale goodness. Though even the home version probably requires putting the corn through a centrifuge or pacojet and uses carrageenan to thicken the masa. Someone else is doing pork, so I'm the beef guy this year. Maybe I will sous vide one and smoke another and do tamale thunderdome.
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# ? Sep 29, 2014 05:54 |
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Ultimate Mango posted:Posts like this make me almost regret having the OG MC set, which lacks tamale goodness. Though even the home version probably requires putting the corn through a centrifuge or pacojet and uses carrageenan to thicken the masa. Why would you think that? One of the purposes of the home version was to provide methods that would be within reasonable reach of a home cook. i.e. Not use equipment that costs thousands of dollars. That was what the original giant set of MC books was for.
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# ? Sep 29, 2014 17:04 |
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# ? May 21, 2024 13:55 |
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MrEnigma posted:My Anova One died today, exactly a year since I received it in the mail. Chopped up a 14lb brisket, put it in the bath and then left for the day. Came home to a dead anova and $45 worth of brisket that is now in the trash Anova responded this morning, they are making an exception for me, so hurray! Still concerned it died, but I guess it's relatively new machine/concept.
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# ? Sep 29, 2014 17:24 |