|
EAT THE EGGS RICOLA posted:What are you trying to do where this is a concern? Expanding gas blowing off the top. Probably highly unlikely.
|
#
?
Oct 16, 2014 11:02
|
|
|
|
| # ? May 14, 2024 00:27 |
|
|
Has anyone done a corned beef/silverside sous vide? I want to try do one soon, my butcher gets fantastic local meat and they do amazing smallgoods so I'm sure their silverside would be good. If so, cooking temps/times?
|
|
#
?
Oct 16, 2014 12:48
|
|
|
Searzalls are available for order on Amazon now.
|
|
#
?
Oct 16, 2014 14:42
|
|
|
fuckwolf posted:Searzalls are available for order on Amazon now. That kinda irks me. I still haven't seen an email, and given Prime I would probably receive a Searzall faster if I ordered it from Amazon now.
|
|
#
?
Oct 16, 2014 16:02
|
|
|
I just checked my ups tracking infoUPS posted:A late UPS trailer arrival has caused a delay. We're adjusting plans to deliver your package as quickly as possible. / Delivery will be rescheduled. Looks like I won't be searing as soon as I had hoped.
|
|
#
?
Oct 16, 2014 16:04
|
|
|
.Z. posted:That kinda irks me. I still haven't seen an email, and given Prime I would probably receive a Searzall faster if I ordered it from Amazon now. Same. I got my email last night but I wouldn't have waited really any longer to get it if I had kept my money. Oh well.
|
|
#
?
Oct 16, 2014 16:21
|
|
|
That sucks. And I still haven't gotten a shipping email. Dave Arnold you butt 
Steve Yun fucked around with this message at 17:09 on Oct 16, 2014 |
|
#
?
Oct 16, 2014 17:03
|
|
|
fuckwolf posted:Searzalls are available for order on Amazon now. This item does not ship to Waterloo, Canada. Oh well.
|
|
#
?
Oct 16, 2014 17:53
|
|
|
I can't find them on Amazon - I think they're just going through fulfillment there.
|
|
#
?
Oct 16, 2014 18:43
|
|
|
They just sent this out:quote:Dear Backers,
|
|
#
?
Oct 16, 2014 18:56
|
|
|
Chemmy posted:They just sent this out: Just got this from Amazon so they are getting canceled, bastards. quote:Hello,
|
|
#
?
Oct 16, 2014 19:54
|
|
|
No Wave posted:I can't find them on Amazon - I think they're just going through fulfillment there. It showed in stock with Prime shipping a few hours ago. http://www.amazon.com/Booker-and-Dax-Searzall/dp/B00L2P0KNO/ref=sr_1_7?ie=UTF8&qid=1413474417&sr=8-7&keywords=searzall
|
|
#
?
Oct 16, 2014 20:14
|
|
|
eddiewalker posted:It showed in stock with Prime shipping a few hours ago. Yeah, they were listing units for sale that had already been promised to backers apparently. GG amazon.
|
|
#
?
Oct 16, 2014 20:28
|
|
|
Flash Gordon Ramsay posted:Yeah, they were listing units for sale that had already been promised to backers apparently. GG amazon. Read the message again, it was the excess stock being sold. Not the already paid for kickstarter/shopstarter units. Whether intentional or by accident, it wouldn't have impacted backers getting their units. Just pissed people off, which it did.
|
|
#
?
Oct 16, 2014 22:27
|
|
|
It is pretty cool that amazon got the excess stock before the people who actually funded the thing. So for those of yall who have one, is the searzall THAT much better than just using a cast iron pan? edit: vvv oh.... well. this is embarrassing. Foodahn fucked around with this message at 02:26 on Oct 17, 2014 |
|
#
?
Oct 16, 2014 22:31
|
|
|
Foodahn posted:It is pretty cool that amazon got the excess stock before the people who actually funded the thing. ... Yeah that is kind of expected seeing how Amazon is the one handling the actual shipment of the Searzalls to backers.
|
|
#
?
Oct 16, 2014 23:15
|
|
|
Foodahn posted:So for those of yall who have one, is the searzall THAT much better than just using a cast iron pan? Probably the same for steaks, but there are a lot applications that the searzall can do that a pan might not.. delicate things you don't want smushed (like smores), and broiling round foods (like porchettas or turkeys). You can also see how cooked the meat is as it's cooking, which takes some guesswork out It's also handy as a portable broiler if your oven's broiler sucks and is underneath the main chamber instead of inside the roof of the main chamber. edit: finally got my notification  estimated delivery date: Oct 23  Did anyone order the $200 package? It looks like those and the higher tiers are the only ones with recipe books Steve Yun fucked around with this message at 23:54 on Oct 16, 2014 |
|
#
?
Oct 16, 2014 23:18
|
|
|
I ordered it from Amazon as soon as I saw it come up and got a shipping notice with a tracking number this morning saying that it will be here Saturday. Apparently if you got it soon enough for Amazon to have processed it they just let it slide.
|
|
#
?
Oct 17, 2014 06:19
|
|
|
I got mine this morning, and I'm on the other side of the country from point of origin (which was Phoenix). Am I the only one? Edit: I can't remember what I read a few days ago, at least someone else itt has one Hed fucked around with this message at 21:29 on Oct 17, 2014 |
|
#
?
Oct 17, 2014 21:23
|
|
|
Mine is at home waiting for me. I picked up some camping tanks of propane because I don't want to have to hold the drat thing til it cools down. Something is getting seared tonight. And if I can get good lamb, I'm gonna sv some chops, then bread them and get them all crispy with this.
|
|
#
?
Oct 17, 2014 21:30
|
|
|
I just got mine and it's pretty great. Installation was easy and seasoning wasn't bad (although watch your hand placement because it gets hot as gently caress). Using a propane tank I had; I have a few Map tanks but I wanted to see how long cool down takes first. It's long enough to be a pain in the rear end to just sit around holding the thing but for how hot it gets its relatively cool in under 5 minutes and safe to handle the actual searzall attachment in about 10. I searzalled a brioche bun I had laying around and then melted some cheese on it. Works very well but practice on something less important because I wrecked the first piece of bread. After like 10 seconds it very quickly goes from no visible toasting to black. No off flavors that I normally associate with the torch so far either. I've got a leg of lamb in my water bath right now that should be done in a few hours, will post pics after
|
|
#
?
Oct 18, 2014 20:52
|
|
|
Okay so in the interest of making sure everything's safe and hot, I'd like to run through my first sv meal so I'm sure I got the process down. • Get 3-4 flatiron steaks, season and stick them in a 131 degree water bath for 3-5 hours. • Lower it to 125 degrees and stick the mashed potato puree from this recipe for the half hour it requires. • Evacuate the water bath and get the potatoes up to temp in a pot, then sear the steaks and serve. Do these times and temperatures sound about right? I'm mainly curious if the steaks will be tender enough and if being at 125 plus searing the outside means I won't be serving them lukewarm.
|
|
#
?
Oct 18, 2014 21:43
|
|
|
Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I saw someone already said this but had some other things to say! 1) I like shopping and already have everything I want so I feel like I should get a Searzall, if I don't already have a torch what exactly is best to use it with in terms of gas + torch? 2: McSpergin posted:Has anyone done a corned beef/silverside sous vide? I want to try do one soon, my butcher gets fantastic local meat and they do amazing smallgoods so I'm sure their silverside would be good. If so, cooking temps/times? http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html is a really really nice and thorough writeup of what you can do with it. I've tried higher temps for a more conventional product, but I really really like 160 degrees for 36 hours, it's like nothing else, kind of like what you can do with SV short ribs. Its texture is more or less like cool butter, soft and dense. I don't bother broiling it or anything after because I mean, normally people just boil them anyway right? Save the juice when you cut the bag open, it's enough to cook cabbage in and will make loving awesome cabbage/carrots/whatever, you might have to add just like a cup of water. Straker fucked around with this message at 22:42 on Oct 18, 2014 |
|
#
?
Oct 18, 2014 22:37
|
|
|
McSpergin posted:Has anyone done a corned beef/silverside sous vide? I want to try do one soon, my butcher gets fantastic local meat and they do amazing smallgoods so I'm sure their silverside would be good. If so, cooking temps/times? Do it, it's one of the best SV things I have ever made. I stocked up on like 20lbs of corned been when it was on super sale for like 99c a pound after St. Pattys day and made it for a few weeks. I think I posed about it here. It turns out absolutely amazing. Pretty sure I did 160 for like 36 or 48 hours. E:  155 for 40 hours was shooting for 48 but I'm bad at math and it would have been done in like the middle of the night.
|
|
#
?
Oct 19, 2014 00:34
|
|
|
Straker posted:Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I saw someone already said this but had some other things to say! They explicitly state that they only support the Bernzomatic ts4000 and ts8000 heads on a 16.4oz propane cylinder (although apparently it will work with other gasses, the 16.4oz camping cylinder is wide enough to support the additional weight on the head) edit: searzall! Butterflied lamb leg, seasoned and 136F for 24 hours:  Searing:  Post-sear:  Plated:  I added some pressure cooked carrots and a simple sauce of balsamic, honey, and the bag juice but I forgot to take a picture. Searing takes slightly longer than a naked torch but the "torch taste" is non-existant. Definitely a great product assuming the screens either last a long time or are cheap to replace. Does take a bit of practice to get the feel down though, some places on the lamb are a bit over done and under done but not charcoal-ey granpa yum fucked around with this message at 02:10 on Oct 19, 2014 |
|
#
?
Oct 19, 2014 00:57
|
|
|
That's the thinnest, most defined crust I've seen on a steak. Maybe buttering or oiling up the surface would help distribute heat and caramelize the crust?
|
|
#
?
Oct 19, 2014 04:33
|
|
|
Steve Yun posted:That's the thinnest, most defined crust I've seen on a steak. Possibly? I'm wondering if it's just a matter of getting used to how a searzall applies the heat.
|
|
#
?
Oct 19, 2014 06:16
|
|
|
Okay, now I "get" what the point of the searzall is. Pretty cool!
|
|
#
?
Oct 19, 2014 07:48
|
|
|
.Z. posted:Possibly? I'm wondering if it's just a matter of getting used to how a searzall applies the heat. Definitely a big factor. The orange glow it casts makes seeing what you're doing a bit tough with certain items (toast was certainly much easier) but even without that there's definitely a "feel" to it. I didn't think about oil; I remember seeing a video where they did a chicken breast and brushed it with oil prior to searing so it's probably a good idea. This thing is just insane for cheese though, that alone makes it worthwhile to me. With the right touch you get that perfect food artist tv ad kind of melting or you can push a bit more and get really nice browning as well.
|
|
#
?
Oct 19, 2014 09:29
|
|
|
Straker posted:Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I saw someone already said this but had some other things to say! Still interested, and very freakin excited to finally get my puddle on! I think you may have just convinced me that corned beef should be the first thing I make.
|
|
#
?
Oct 20, 2014 16:40
|
|
|
Kind of lovely they blamed amazon for loving up when fulfillment by amazon doesn't actually allow that to happen in the first place unless the customer that sends amazon the inventory explicitly enables it from the web portal. I sell stuff on amazon and I know the exact button they hit to do that.
|
|
#
?
Oct 20, 2014 17:03
|
|
|
Straker posted:Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! Definitely still interested.
|
|
#
?
Oct 20, 2014 18:39
|
|
|
Has anyone else who should be getting a searzall not received any type of shipping notification yet? The last one I've gotten is from the 9th, and that was saying they existed, not even the bullshit Amazon done goofed email.
|
|
#
?
Oct 20, 2014 20:57
|
|
|
Straker posted:Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! Also still interested, thank you.
|
|
#
?
Oct 20, 2014 21:44
|
|
|
Mr. Wookums posted:Has anyone else who should be getting a searzall not received any type of shipping notification yet? You should get an email from fba-customer-ship-confirm@amazon.com with subject "Your Booker and Dax order has shipped (Order-xxxxxx-xx)" The seasoning step was kind of frightening in my tiny kitchen. The orange flames were licking up mighty high, so I was eagerly counting the seconds down. Post-seasoning I am getting a tighter blue flame, so it's not worrying me anymore. I torched the skin side of some salmon tonight. Actually prefer pan finishing in this case, but at least there is zero torch taste. I'll do a steak tomorrow or the day after. Will post pics if they're not embarrassing.
|
|
#
?
Oct 21, 2014 02:11
|
|
|
Straker posted:Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I'm still interested, thanks Straker!
|
|
#
?
Oct 21, 2014 05:44
|
|
|
geetee posted:I'll do a steak tomorrow or the day after. Will post pics if they're not embarrassing. Pretty much hosed this up, but sharing to help others avoid my mistakes. It took too long to brown, so I ended up cooking it past medium (puddled at 130F for an hour). I lost complete sense of time while torching. I was to busy focusing my brainpower on not setting the apartment on fire. I'm going to try getting closer next time to speed it up. I thought I was only an inch above, but maybe not. I also need to get a better rack because this one leaves the meat sitting in its juices. All my cooling racks are nonstick coated and will most definitely melt.  https://www.youtube.com/watch?v=zqZEDydQ_JE This lovely video is over 5 minutes long with nothing interesting to speak of. It's also out of focus because I'm a dumbass and forgot to refocus the camera once the steak was on the pan. The pan is in perfect focus.
|
|
#
?
Oct 22, 2014 01:33
|
|
|
Hey uhhhh my spacer is ever so slightly less than 1/8 of an inch thick, like exactly 3mm instead of 3.25mm. Should I go by the thickness of the included spacer or the stated measurement of the spacer
|
|
#
?
Oct 22, 2014 05:05
|
|
|
Double post
Steve Yun fucked around with this message at 05:20 on Oct 22, 2014 |
|
#
?
Oct 22, 2014 05:18
|
|
|
|
| # ? May 14, 2024 00:27 |
|
|
Where are Canadians getting Cambro containers? I've only ever seen them at a couple of restaurant supply places that either sell in packs of six or are incredibly expensive. I have the Rubbermaid equivalent of the standard 12x18x9 Cambro, but it's annoying as poo poo because the Anova clip doesn't clear the lip properly, so the only option is to leave it hanging loose. I can't even find the little poly containers people use for cooking small items.
|
|
#
?
Oct 22, 2014 05:34
|
|