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Chemmy posted:Did you sear afterwards? What temperature did you cook to? I used my torch to sear them once they came out of the bags, and I cooked them at 144. I dunno, just seemed like the fat didn't melt like it should have and there were large chunks in the meat.
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Nov 18, 2014 04:18
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Bah. I think my Anova is already dead. The weird impossibly-high-fluctuating-temp problem didn't recur but now it will run for about 30 seconds and then start the low-water alarm. Have emailed support, but reports are they take forever. Oh well, it was a fun three weeks and I look forward to starting again if they have fix instructions or replace it.
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Nov 18, 2014 06:19
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Sous vide supreme is a loving tank... A slow somewhat inaccurate tank but that thing will probably outlast me.
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Nov 18, 2014 06:24
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Mikey Purp posted:I used my torch to sear them once they came out of the bags, and I cooked them at 144. I dunno, just seemed like the fat didn't melt like it should have and there were large chunks in the meat. The fat isn't really going to render at those temps (at 144 it gets pretty soft but not quite rendered out). A good searing helps. I haven't really done short ribs since my first couple attempts for the same reason though, but I've been meaning to try again. Choadmaster fucked around with this message at 12:25 on Nov 18, 2014 |
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Nov 18, 2014 12:23
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Catboy's right in that even the good bags leak. The water gets gross pretty fast for the multi-day cooks.Choadmaster posted:The fat isn't really going to render at those temps (at 144 it gets pretty soft but not quite rendered out). A good searing helps. I haven't really done short ribs since my first couple attempts for the same reason though, but I've been meaning to try again.
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Nov 18, 2014 20:11
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Whiteycar posted:Sous vide supreme is a loving tank... A slow somewhat inaccurate tank but that thing will probably outlast me. I would really prefer an immersion circulator in terms of using up a ton of space in my kitchen, but I've had my sous-vide supreme for like 5 years now and it's still running strong, even if it's a giant pain in the rear end to get out and use sometimes compared to a clip-on circulator.
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Nov 18, 2014 20:27
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No Wave posted:Catboy's right in that even the good bags leak. The water gets gross pretty fast for the multi-day cooks. I've never had a bag leak but it's pretty normal for the smell of the beef to permeate through the bag into the water and my kitchen.
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Nov 18, 2014 20:33
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BraveUlysses posted:I've never had a bag leak but it's pretty normal for the smell of the beef to permeate through the bag into the water and my kitchen.
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Nov 18, 2014 21:12
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I don't even know that it's either because since I washed the outside of my bags I have not experienced any beefy smells on my latest 72 hour cook. The only thing I've noticed is hard water stains from the evaporating water line.
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Nov 18, 2014 21:18
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No Wave posted:Do beef cheeks instead!!!! Why can't I find these  I recently moved away from good-ethnic-markets and now the ones near me just sell the same stuff as chain-grocers but with a 70% chance of being past the expiry date. 
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Nov 18, 2014 21:35
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Steve Yun posted:I don't even know that it's either because since I washed the outside of my bags I have not experienced any beefy smells on my latest 72 hour cook. The only thing I've noticed is hard water stains from the evaporating water line. The only thing I've had permeate through the bag is smoke; when I smoke brisket or shoulder I'll finish it sous vide and the water smells like smoke and turns brown
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Nov 18, 2014 23:24
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I've only been able to find beef cheeks at a special gourmet foods shop in Boston, and honestly they were kinda... pungent. Not rotten pungent but they had this really strong meaty smell and they didn't turn out very well when I cooked them. Pork cheeks fared much better but it was my first time and they were tougher than I wanted.
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Nov 19, 2014 03:13
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Test Pattern posted:Bah. I think my Anova is already dead. The weird impossibly-high-fluctuating-temp problem didn't recur but now it will run for about 30 seconds and then start the low-water alarm. Have emailed support, but reports are they take forever. Oh well, it was a fun three weeks and I look forward to starting again if they have fix instructions or replace it. I think I found out why Nomikus took an extra year and a half to ship -- they work.
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Nov 19, 2014 05:58
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Safety Dance posted:I think I found out why Nomikus took an extra year and a half to ship -- they work. Eh, you make it sound like Anova is a new player in all this. The amount of issues is kind of embarrassing but you also have to put in perspective the sheer amount of units they have been shipping out, there are bound to be issues. And nomikus didn't all ship out without issues either.
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Nov 19, 2014 07:42
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No Wave posted:Catboy's right in that even the good bags leak. The water gets gross pretty fast for the multi-day cooks. I think the motion of the water from the Sansaire's circulator is slowly working them open over time, as both times I was very careful to make sure they were sealed up well. These were the nice, thick Ziploc brand freezer bags. I guess I'll get one of those fancy Foodsavers from Costco before I try Thanksgiving dinner (we're doing duck breast this year because gently caress tradition).
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Nov 19, 2014 14:43
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First experiment with the Anova - Korean short ribs with kimchee and scallion pancakes. I really didn't know what I was doing, so I just dumped some short ribs in a gallon-size Ziploc freezer bag with some Korean BBQ marinade. Cooking vessel was a large stockpot, clipped Anova to the side and covered the top with tinfoil. No leakage during cooking, although the tinfoil turned a weird brown color on the bottom. Gave a quick sear at very high heat and they were delicious. So tender that almost all the bones fell out when I took it out of the pan. Absorbed the marinade well, the fat rendered a lot better than it looked like it was going to when it came out of the bag, and I have no obvious foodborne illnesses at this time. A+ would vizzle again.
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Nov 19, 2014 16:12
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My family is very impressed with my fancy puddle machine so I've been tasked to handle the meat for Thanksgiving this year. Thing is, no one wants turkey. So, any suggestions for meat, time and temps for something that could stand in for a thanksgiving turkey? I'm thinking rib roast, tenderloin, pork shoulder, or something along those lines.
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Nov 19, 2014 16:37
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Mikey Purp posted:My family is very impressed with my fancy puddle machine so I've been tasked to handle the meat for Thanksgiving this year. Thing is, no one wants turkey. So, any suggestions for meat, time and temps for something that could stand in for a thanksgiving turkey? I'm thinking rib roast, tenderloin, pork shoulder, or something along those lines. No one wants turkey because traditionally cooked turkey sucks. Sous vide turkey is a revelation. Cook a breast for 3 hours or so at 146 and amaze them.
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Nov 19, 2014 16:40
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Mikey Purp posted:My family is very impressed with my fancy puddle machine so I've been tasked to handle the meat for Thanksgiving this year. Thing is, no one wants turkey. So, any suggestions for meat, time and temps for something that could stand in for a thanksgiving turkey? I'm thinking rib roast, tenderloin, pork shoulder, or something along those lines. pork belly porchetta: http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html turkey breast porchetta: http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html
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Nov 19, 2014 17:08
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Flash Gordon Ramsay posted:No one wants turkey because traditionally cooked turkey sucks. Sous vide turkey is a revelation. Cook a breast for 3 hours or so at 146 and amaze them. Great turkey is so drat easy to make, though. Brine it overnight, pat dry, rub herb butter under the skin, and roast until the breast reads 155F. Pull and tent for like 20 min for carryover to do its work. Turkey only usually sucks because people overcook the poo poo out of it, primarily due to cooking it full of stuffing (cook that poo poo separately, yo), using some idiotic time-per-pound metric, or not accounting for carryover internal temperature increases. Done this the last three years and it's resulted in the moistest, most flavorful turkey ever. I can only imagine how fantastic vizzled turkey breast would be, but you do lose that crispy skin goodness.
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Nov 19, 2014 17:27
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WhiteHowler posted:I've never had a problem with bags leaking on short (under 6 hour) cooks, but I'm 0-for-2 on multi-day attempts. Each time I checked the morning after I started, and the top of the bag was no longer completely sealed. https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip
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Nov 19, 2014 17:40
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WhiteHowler posted:I've never had a problem with bags leaking on short (under 6 hour) cooks, but I'm 0-for-2 on multi-day attempts. Each time I checked the morning after I started, and the top of the bag was no longer completely sealed. ShadowCatboy posted:I've only been able to find beef cheeks at a special gourmet foods shop in Boston, and honestly they were kinda... pungent. Not rotten pungent but they had this really strong meaty smell and they didn't turn out very well when I cooked them.
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Nov 19, 2014 18:03
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Schpyder posted:Done this the last three years and it's resulted in the moistest, most flavorful turkey ever. I can only imagine how fantastic vizzled turkey breast would be, but you do lose that crispy skin goodness. That's why you do this with the skin. 
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Nov 19, 2014 18:33
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The Midniter posted:That's why you do this with the skin. I find it shrinks up too much that way. So I got medieval on it.  Cut into triangles for serving 
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Nov 19, 2014 18:47
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Flash Gordon Ramsay posted:I find it shrinks up too much that way. So I got medieval on it. /dad eats all of it, pretends that he doesn't understand why you're mad
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Nov 19, 2014 18:52
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What a coincidence, I have a bunch of chicken skin left over from making a pot of chicken soup, maybe I'll try both of these methods.
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Nov 19, 2014 20:42
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No Wave posted:If you're talking about Savenor's, that's where I get my beef cheeks and they've always been a huge hit, even with people who aren't super into food. Did you get them trimmed? Savenor's! Yes! And no, they came frozen and I don't think they were trimmed. They were just irregularly shaped rather than those voluptuous bulbs you see on GIS.
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Nov 20, 2014 00:45
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Steve Yun posted:Clip your bags to the side of the cooking vessel like they do I this video: Seconding this. Go to Office Depot or any other office supply place or Amazon and buy a box of big binder clips. They are handy in the kitchen for a huge number of things besides this. For multi-day cooks, or cooking things that have a tendency to float (infusing butter with coffee beans, for example), I vacuum bag the food with the Foodsaver, then put a heavy butter knife or two in a ziplock bag, add the vacuum bag to the ziplock, push out the air, then clip that to the side of my container. It's worked great for me so far.
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Nov 20, 2014 01:15
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Flash Gordon Ramsay posted:I find it shrinks up too much that way. So I got medieval on it. Tell me of your cooking time and temperature, Usul. edit: nevermind, I'll just use the ones from the SE article Steve Yun fucked around with this message at 09:25 on Nov 20, 2014 |
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Nov 20, 2014 06:32
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One of my favorite things about the Searzall is seeing little whisps of oil droplets launch out of the meat and then fall back down, like tiny star shells on a battlefield made of pork chop.
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Nov 20, 2014 10:30
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Mikey Purp posted:I used my torch to sear them once they came out of the bags, and I cooked them at 144. I dunno, just seemed like the fat didn't melt like it should have and there were large chunks in the meat. You will get a much better sear with a cast iron pan and some EVOO and or ghee. You can trim more of the fat before you cook so that it is mostly off if you are going to cook it under 160F and you don't want it chewy. They are also excellent done like a more traditional braise if that is your preference at ~175F for ~9 hrs, the fat will just melt like you expect.
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Nov 20, 2014 19:47
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So the searzall-how much smoke does it create? I'm considering one for fish and chicken because I think it would work better than a cast iron, but if it smoked out my house then gently caress that.
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Nov 21, 2014 02:43
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nwin posted:So the searzall-how much smoke does it create? I'm considering one for fish and chicken because I think it would work better than a cast iron, but if it smoked out my house then gently caress that. More than your average searing, not much more than a truly crazy hot cast iron pan. The difference is that as bits of fat go flying up into the air, they hit the red hot searzall and smoke up more than just really hot pan.
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Nov 21, 2014 02:50
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nwin posted:So the searzall-how much smoke does it create? I'm considering one for fish and chicken because I think it would work better than a cast iron, but if it smoked out my house then gently caress that. Torching in general is not something you want to do indoors. It sets off every smoke alarm in my house when I try it. Better to jump out on a balcony or patio and do it quickly there.
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Nov 21, 2014 03:01
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 Having made some chicken skin pulled taut by binder clips and some sandwiched flat between baking sheets... Eh, I could go either way with them. When it's taut its thin and crispy like lays potato chips, and when they're just roasting free it's thicker and crunchier like ruffles potato chips. However, I think the baking sheet sandwich thing is garbage because it stays soggy and takes longer to cook, so whether you tie them taut or leave then loose, use a cooling rack.
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Nov 21, 2014 07:03
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What temp did you do it at? Did the paint in the binder clips seems to smoke or off-gas?
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Nov 21, 2014 13:47
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400f for 45 mins for the open air batch. The sandwiched batch was soggy after 45 mins and took another 30 mins of open roasting to get crunchy. I think the binder clips are enameled and not painted? No smoking issues Anyways I wouldn't recommend using binder clips because I just discovered that they're a bitch to clean afterwards. Steve Yun fucked around with this message at 16:23 on Nov 21, 2014 |
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Nov 21, 2014 16:18
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I'm still trying to find a good way to stretch the skin. My method of lacing it is a pain in the rear end and some of them tend to tear out as the skin tries to shrink. Someone needs to make an infomerical product for doing this because there has got to be a better way.
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Nov 21, 2014 16:28
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Hmmmmm maybe binder clips with parchment paper mittens to keep them clean? But maybe they'd slip. Two of the binder clips slipped, the ones on the sides, so while the skin was stretched well lengthwise, it wasn't stretched wide. But those were smaller binder clips, and the ones that held were larger. Maybe if I used larger binder clips on all of them they would hold? Who knows. I remember when Heston did his duck skin he crotcheted the entire perimeter and not just the corners edit: and even then it tore away in one corner Steve Yun fucked around with this message at 17:01 on Nov 21, 2014 |
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Nov 21, 2014 16:45
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Could go all medieval on it and use four steel flat bars (or angles), two on each of the longer sides and clamp/screw them together, pulling force provided somehow (maybe threaded rod if you want to continue the medievalness?).
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Nov 21, 2014 17:34
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