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Ok everyone who wanted in on my Anova backing, I got my big box of 5 cookers a couple days ago. PM or post here if still interested otherwise I'll come find you in a day or two I guess? edit: actually, give me a little bit to figure out what we figured a reasonable price would be, and I have to figure out whether these need repackaging before I can send them back out, and that sort of thing... I haven't been home much lately and I have a bunch of mundane things to take care of 
Straker fucked around with this message at 03:59 on Dec 12, 2014 |
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Dec 12, 2014 02:52
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Is making black garlic sous vide a thing? I figure it'd keep my house from smelling like garlic for weeks. And the bacteria should die off after 2 weeks of 50C, right?
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Dec 12, 2014 06:19
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I think the ideal temp for black garlic is supposed to be 140f/60c? I don't know of anyone who's done it sous vide yet, but it makes sense and I was thinking about doing it myself. Steve Yun fucked around with this message at 06:33 on Dec 12, 2014 |
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Dec 12, 2014 06:30
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Jeoh posted:Is making black garlic sous vide a thing? I figure it'd keep my house from smelling like garlic for weeks. And the bacteria should die off after 2 weeks of 50C, right? I am pretty sure garlic can get bad in an airless environment that isn't really acidic. Something about botulism.
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Dec 12, 2014 06:33
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Ultimate Mango posted:I am pretty sure garlic can get bad in an airless environment that isn't really acidic. Something about botulism. I think it depends on the temperature you do it at. 50C? Botulism up the rear end. But thermal inactivation of botulism toxins starts at 57.2C (at 100 minutes). Nordic Food Lab says you can do it at 60C. Then again, it's not really worth killing myself over some garlic and I'll probably just put a rice cooker on my balcony.
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Dec 12, 2014 07:36
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Old Korean grandmas usually use a rice cooker, but it's kind of hard to find one that will hold 140°F exactly so they compare notes and write articles in newspapers and online about which models and which brands will maintain 140°F.
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Dec 12, 2014 07:56
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Straker posted:Ok everyone who wanted in on my Anova backing, I got my big box of 5 cookers a couple days ago. PM or post here if still interested otherwise I'll come find you in a day or two I guess? I was very very impressed at how my Anova came packaged. I think that if they sent your shipments in individual cardboard boxes, you'd be fine with just slapping a shipping label over the ones currently on the box. If they came multiple cookers per larger cardboard box, even the cylindrical container holding the cooker would hold up to shipping, I think...just duct tape the seam shut and put the shipping label right on the tube. Please note that I cannot be held liable for any damage during shipment if you follow my poor advice.
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Dec 12, 2014 17:32
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I asked earlier but didn't get a response about boneless pork chops. Well I cooked them last night at 135 for two hours, but we'd already eaten dinner so I threw them in an ice bath and put them in the fridge to eat later. I'm going to puddle them to warm them back up, pat dry and sear them, but were the 2 hours @135 enough for medium rare or should I cook them longer or at a higher temp for some amount of time?
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Dec 12, 2014 18:02
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The Midniter posted:I asked earlier but didn't get a response about boneless pork chops. Well I cooked them last night at 135 for two hours, but we'd already eaten dinner so I threw them in an ice bath and put them in the fridge to eat later. I'm going to puddle them to warm them back up, pat dry and sear them, but were the 2 hours @135 enough for medium rare or should I cook them longer or at a higher temp for some amount of time? Loin chop or shoulder chop? Loin chop is fine at 2, shoulder chop I'd let go to 4 maybe? Also, my anova replacement came 6 days after sending in borked unit. Haven't started using it yet, but they seem to be getting their feet under them regarding defects and calibration.
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Dec 12, 2014 22:27
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Test Pattern posted:Loin chop or shoulder chop? Loin chop is fine at 2, shoulder chop I'd let go to 4 maybe? Yeah, loin chop, pretty lean. I think I'll give it an extra half hour when I warm it back up. Thanks!
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Dec 12, 2014 22:43
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I get niman ranch pork rib chops and vizzle at 135 for an hour or so before searing hard like a steak.
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Dec 12, 2014 23:20
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Flash Gordon Ramsay posted:Yeah mine fell from great height one time and I've never been able to get the cover back on properly. The temp wheel also kind of grinds or something when it turns but I assume that's from falling down. Still it works fine so whatever. Hey FGR, be careful with that. I had that grinding sound on mine when I got it. The potentiometer or whatever it was that adjusts the temp had bent a bit, and after using it just a few times, it got worse until it finally snapped off its solder. I got a replacement, but better to be careful. I'd consider opening it up (can be done just with screwdrivers) and checking that nothing is stuck or has been bent there before it gets to where you need to resolder poo poo.
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Dec 13, 2014 01:48
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Thanks for the heads up. Maybe I'll open it up.
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Dec 13, 2014 02:51
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Chemmy posted:I get niman ranch pork rib chops and vizzle at 135 for an hour or so before searing hard like a steak. In other news, my cheapass Rival sealer went tits up. Vacuum pump is still working fine, but the heating element isn't heating up at all. According to my amazon history, I bought it a little over four years ago. Just got another one. The low end model (or at least the cheapest one you can get from amazon) is different today. It's a little smaller all the way around. The vacuum pump seems stronger---evacuates a bag much faster. That's theoretically an improvement, but somewhat counterintuitively I prefer the weaker pump, because it makes it easier to bag up eggs, sauces, and other wet poo poo. The heating element also seems to take less time to seal. Overall the build quality seems a little better all the way around. Just throwing that out there because I've spoken favourably about the US$30 Rival sealers before. I can definitely deal with getting four years of continuous (several times a week) use out of a US$30 kitchen appliance (it's nothing compared to what I've spent on rolls of bags in the same time), but YMMV.
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Dec 13, 2014 04:26
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I buy sealers at Costco and return them when they break after four years. $30 is appealing though.
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Dec 13, 2014 05:22
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God bless costco. The Midniter posted:If they came multiple cookers per larger cardboard box, even the cylindrical container holding the cooker would hold up to shipping, I think...just duct tape the seam shut and put the shipping label right on the tube. Straker, feel free to do this with mine.
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Dec 13, 2014 09:15
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toplitzin posted:This is interesting. I asked my sister's BF for his opinion (he's worked under a few named chefs, so its not like he's some fresh out of LCB schlub) and he suggested the following: Also if you put a fat into the bag with sauces, what mostly tends to happen is you get delicious tasting butter or oil rather than super flavorful meat (though there is no harm in it that I know of). I don't have the link (phone postin), but I think Kenji would advise to just use the herbs themselves. Someone correct me if I'm wrong.
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Dec 13, 2014 11:17
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Test Pattern posted:Also, my anova replacement came 6 days after sending in borked unit. Haven't started using it yet, but they seem to be getting their feet under them regarding defects and calibration. As far as calibration goes - mine showed up a few days ago, and it seems to be only off from my Thermapen by about 0.3 F, so hopefully they've got that sorted out now too. Especially given that the Thermapen also read about 0.3-0.4 off in boiling water.
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Dec 13, 2014 15:14
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Foodahn posted:Also if you put a fat into the bag with sauces, what mostly tends to happen is you get delicious tasting butter or oil rather than super flavorful meat (though there is no harm in it that I know of). I don't have the link (phone postin), but I think Kenji would advise to just use the herbs themselves. Someone correct me if I'm wrong. I agree. I used to put fat in the bag but I've stopped now because I've noticed no real difference. For eggs though I definitely add fat and it makes a huge difference.
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Dec 13, 2014 20:15
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Fat wouldn't carry your herb flavor throughout the bag as opposed to just where it's touching?
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Dec 13, 2014 23:30
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I haven't tested it for myself, but our lord and savior Kenji says that it seems to end up staying in the fat more than it gets distributed around the meat.
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Dec 14, 2014 00:30
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Steve Yun posted:I haven't tested it for myself, but our lord and savior Kenji says that it seems to end up staying in the fat more than it gets distributed around the meat. After my chocolate tempering experience, he and I aren't on good terms.
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Dec 14, 2014 00:44
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Straker posted:Ok everyone who wanted in on my Anova backing, I got my big box of 5 cookers a couple days ago. PM or post here if still interested otherwise I'll come find you in a day or two I guess? If you have one available that wasn't claimed earlier, I'd love one.
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Dec 14, 2014 01:28
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I finaaaallly got my anova, packaging looked sweet, the steel cover part had all sorts of weird stains that don't wash off and the display is scratched to poo poo and beyond. I'm debating just using the loving thing since its been so long since I paid for it and contacting them and seeing if I can get it replaced. The matte black plastic bits look straight out of the factory though. In any case, I hope it's an upgrade from my SVS. In slightly related news, I have a bunch of short ribs standing by.
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Dec 14, 2014 02:06
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 Take the protective plastic off the display.
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Dec 14, 2014 03:12
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Did a point cut corned beef at for 48@145F, came out amazingly. Perfectly tender, but firm enough to be sliced and used as sandwich meat. Tossed it on a pan to sear the fat for a couple minutes, and it's the best corned beef I've ever eaten. Goddamn, I love this.
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Dec 14, 2014 05:42
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Bob_McBob posted:
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Dec 14, 2014 05:43
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Yeah, I thought mine was scratched up too, exact same thing - just took a few tries to grab the edge of the plastic. EDIT: Inaugural run from last night, flatiron done at 136 for about 5 hours. Wasn't impressed with the rub (some random cocoa-chili concoction I picked on a whim), but the meat itself was done perfectly. 
Deathwing fucked around with this message at 16:25 on Dec 14, 2014 |
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Dec 14, 2014 16:16
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I am finally going to order a circulator tomorrow and I am leaning towards the Sansaire, but I am still curious about the Anova Precision. I know that the Precision has had issues out of the gate, but what are your impressions of it now that you've had a few weeks to use it. Is it a big step up from the Sansaire or is it is a product that needs time to mature before it is worthwhile? I am new to sous video, but I am pretty decent home cook, so I am not too afraid of the learning curve.
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Dec 14, 2014 20:30
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Aniki posted:I am finally going to order a circulator tomorrow and I am leaning towards the Sansaire, but I am still curious about the Anova Precision. I know that the Precision has had issues out of the gate, but what are your impressions of it now that you've had a few weeks to use it. Is it a big step up from the Sansaire or is it is a product that needs time to mature before it is worthwhile? I am new to sous video, but I am pretty decent home cook, so I am not too afraid of the learning curve. It is almost the same thing as a sansaire. Maybe whenever they release the app it will be better (or maybe the app will suck) but for now it's the same thing
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Dec 14, 2014 23:28
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Okay, I'm loving my Anova but I have one problem: How the hell do I keep my veggies weighed down without affecting the flavour? I've started putting actual dishes in there and it still isn't enough. Marbles? Rocks?
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Dec 15, 2014 00:24
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Steamer basket upside down. It's rust proof and perforated so it won't have an air bubble
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Dec 15, 2014 01:29
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Just bought an anova, first thing eggs, what else?
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Dec 15, 2014 01:34
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Turkey breast and short ribs. Duck breast is really good too.
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Dec 15, 2014 01:48
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Corned beef was absolutely sublime if you're into that. I also did chicken breast the other day, and it was genuinely the first time in my life that I have ENJOYED that cut, rather than simply eating it because it's what was there.
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Dec 15, 2014 02:09
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Hm, corn beef sounds great. Also, christmas with the family is coming up. Any ideas for a main dish that I could svizzle? Kenji's deep fried porchetta looks amazing, but I don't really want to be deep frying on christmas if I don't have to.
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Dec 15, 2014 02:46
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Lamb shoulder, turkey, and cut of pork are all amazing.
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Dec 15, 2014 03:29
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EAT THE EGGS RICOLA posted:Lamb shoulder, turkey, and cut of pork are all amazing. I did some Neiman ranch pork loins and they were awesome.
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Dec 15, 2014 03:52
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Did my first really long sous vizzle with the Modernist Cuisine 72-hour short ribs. My god were they amazing. Super beefy and just as tender as can be. I made a pan sauce out of the bag liquid. Just filtered it through some cheese cloth, added a bay leaf, some thyme, black peppercorns, and garlic. Holy god the pan sauce was easily the best I've ever made.
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Dec 15, 2014 06:48
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G-Prime posted:Did a point cut corned beef at for 48@145F, came out amazingly. Perfectly tender, but firm enough to be sliced and used as sandwich meat. Tossed it on a pan to sear the fat for a couple minutes, and it's the best corned beef I've ever eaten. Goddamn, I love this. Thanks for posting this! I have been meaning to vizzle some corned beef forever now. What did you use for the brine/cure? How long? 5lbs, 7lbs? I typically use Alton Brown's recipe so I figure I'll do the same thing just dump out the brine and rebag before viding. dutchbstrd fucked around with this message at 18:38 on Dec 15, 2014 |
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Dec 15, 2014 18:36
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