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Water bath and slow-poach are the most neutral ways I know of. I'm still not sure how the shorthand for "a tepid puddle of water" became the pretentious one.
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Feb 13, 2015 03:53
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Huge_Midget posted:If you aren't making a pan sauce with the bag juice from 48+ hour short ribs I feel bad for you son, I got 99 problems, but my sauce ain't one. I did this tonight, amazing.
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Feb 13, 2015 04:30
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e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations it's not even all that obscure of a technique anymore considering they do today show segments with it and how enormously successful every sub-$200 cooker that's been released in the past year is. I know people whose definition of cooking is finishing a box of hamburger helper who got anovas for christmas. everyone I know says either sous-viding or water bath, even if they don't know what sous vide literally means or that it's even a french term. 'puddling' is as dumb as unironically calling your SO "waifu" anyway I've been doing sous vide burgers finished with the searzall with lunch for a couple days and it rules, especially since I get a good flame taste and crust and I can't have a grill in my apartment complex. the searzall has also proven to be amazing at making a grilled cheese at a moment's notice, it can be done in under a minute. highly recommend for anyone who does a lot of sous vide especially if you don't have a broiler and/or can't have a grill (which was my dilemma) wheez the roux fucked around with this message at 06:08 on Feb 13, 2015 |
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Feb 13, 2015 05:57
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Sous vide, it's two syllables just like "hell yeah", "high five" or "broski". Just say it. Soo vid. "Let's head over to my place and soo vid some steaks". "Hell yeah broski" etc.
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Feb 13, 2015 12:21
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wheez the roux posted:e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations Are there other cooking terms you get irrationally angry about or is it just alternative sous vide terms?
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Feb 13, 2015 13:38
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wheez the roux posted:e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations IRL, I avoid using the term sous-vide because I'm sick of explaining what it means in English - the answer is so uninteresting that most people forget the answer and end up asking me again the next time it comes up. It's not even really accurate given the way eggs are done and given that zip-locks are so commonly used.
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Feb 13, 2015 14:28
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kensei posted:I did this tonight, amazing. Glad you liked it. It's probably the hardest part of making sous vide short ribs, and it makes you seem like some kind of culinary wunderkid. Also, if you want to play around with variations on the sauce, try some nice dry sherry or cognac in the sauce too. You could also add some heavy cream if you felt so inclined.
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Feb 13, 2015 19:47
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wheez the roux posted:e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations Oh, yeah, it's totally affected. Whenever anyone asks how I made something, I just switch to french and say j'ai fait cette whatever en sous vide. It's the easiest way not to sound pretentious. Just kidding, that sucks, and 'puddle' is a fine verb for it.
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Feb 13, 2015 21:03
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You guys get to complain about other people's use of language when you start using capital letters regularly 
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Feb 14, 2015 00:31
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a foolish pianist posted:Oh, yeah, it's totally affected. Whenever anyone asks how I made something, I just switch to french and say j'ai fait cette whatever en sous vide. It's the easiest way not to sound pretentious. you're right english definitely has no loan words. especially not from french also sous vide carrots own but it takes an annoying amount of plastic since i have a lovely sealer that comes open at the higher temps you need for veggies unless i double bag them, but i don't know if a better sealer would really solve that problem wheez the roux fucked around with this message at 00:51 on Feb 14, 2015 |
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Feb 14, 2015 00:47
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Oh awesome, 35 new posts in the sous vide thread! I bet they're talking about some sweet new techni-...oh. Speaking of cool new techniques, I was reading a Munchies article the other day about how using sous vide for cocktail infusion is like, the new big thing in Bangkok. Has anyone ever tried that with good results? There's a fairly well known Thai restaurant around the corner from me that makes a kefir lime infused gin and tonic which is the best G&T I've ever had by a long shot...so now I'm wondering if that may be what they're up to.
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Feb 14, 2015 00:48
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Can you post some of those links here? I'm curious to try
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Feb 14, 2015 00:50
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Mikey Purp posted:Oh awesome, 35 new posts in the sous vide thread! I bet they're talking about some sweet new techni-...oh. personally i've found putting the liquor you want to infuse + whatever you want to infuse it with into a whipped cream charger and running a nitrous cartridge through it infinitely faster, easier, and better at transferring flavor. cilantro vodka for bloody marys and microplaned lime zest into gin were particularly great success stories. i'm sure it'd work great with keffir leaves too
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Feb 14, 2015 00:54
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I vizzled some blueberries in vodka once. I drank the blueberry vodka and ate the blueberries and got drunk. It was fun and I recommend it.
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Feb 14, 2015 01:10
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SubG posted:Most shellfish come out quite well butter poached, which is what you get if you throw a shitload of butter in the bag before you throw it in the puddle machine. This is from a long time ago, but The French Laundry initially started sous-vide using a circulator-heated bath of butter to perfectly poach lobster for some of their menus. I can't even imagine what a cambro full of butter costs. The initial thing that s-v was used for with respect to cooking was to heat/cook foie without the usual loss you get when you poach a torchon.
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Feb 14, 2015 01:27
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Huge_Midget posted:If you aren't making a pan sauce with the bag juice from 48+ hour short ribs I feel bad for you son, I got 99 problems, but my sauce ain't one. I honestly super dislike bag juice sauces and almost always either make a separate sauce in a bag or just make a random sauce while things are sous-vide-ing.
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Feb 14, 2015 01:28
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I'm gonna buy an Anova, i've heard problems about the new one. Which one should I buy?
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Feb 14, 2015 01:59
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EAT THE EGGS RICOLA posted:I honestly super dislike bag juice sauces and almost always either make a separate sauce in a bag or just make a random sauce while things are sous-vide-ing.
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Feb 14, 2015 02:09
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Huge_Midget posted:Glad you liked it. It's probably the hardest part of making sous vide short ribs, and it makes you seem like some kind of culinary wunderkid. Also, if you want to play around with variations on the sauce, try some nice dry sherry or cognac in the sauce too. You could also add some heavy cream if you felt so inclined. I used to make a very similar sauce when I did table side flambe as a Wine Captain, and I totally agree that the cream ones are great. Here's some bad pictures:  
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Feb 14, 2015 04:30
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My friend is getting into sous vide which is cool for me as I like food. I would like to buy him a blowtorch but I'm unsure what kind to get (what fuel is good etc). Does anyone have any recommendations? Thanks.
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Feb 14, 2015 07:42
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Phiberoptik posted:I'm gonna buy an Anova, i've heard problems about the new one. Which one should I buy? Get a Nomiku. redweird posted:My friend is getting into sous vide which is cool for me as I like food. I would like to buy him a blowtorch but I'm unsure what kind to get (what fuel is good etc). Does anyone have any recommendations? How much do you like your friend? If the answer is "about twenty to fifty bucks", get any old propane torch, ideally one with a clicky igniter (walk into Home depot and start poking around). If the answer is "over a hundred bucks", click this, scroll down to the "frequently bought together", and buy all three of those. Ideally, if you get a searzall, you should get a smaller, wider, camping propane cylinder. The narrow, tall one listed above won't hurt anything if your friend can figure out how to put the hot searzall down without burning the house down. Safety Dance fucked around with this message at 08:24 on Feb 14, 2015 |
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Feb 14, 2015 08:19
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How long should I do rib eye steak for? Douglas Baldwin's book suggests 6-8 hours for it which seems a bit long since most online guides only call for 1-2 hours depending on thickness
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Feb 14, 2015 08:57
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I do like 1.5-2 hours at 54C.
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Feb 14, 2015 09:17
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Jose posted:How long should I do rib eye steak for? Douglas Baldwin's book suggests 6-8 hours for it which seems a bit long since most online guides only call for 1-2 hours depending on thickness It depends on the thickness and temperature, but at 134 F or higher. A 1" steak will take about an hour, 1.5" steak will take 1:45 to 2 hours, and a 2" steak will take around 3 hours, but in all of those cases you can let it cook longer if you want it more tender. It doesn't seem to be very necessary with cuts like rib-eyes or strip steaks, but people more experienced with sous vide may disagree. http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm I picked up a grass fed chuck eye steak this week. It was about an 1" thick and I cooked it for around 1:15 and it turned out very well and was tender and good. It's a nice cheap cut of meat and is definitely something I'll mix in from time to time.
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Feb 14, 2015 11:37
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Any recommendations for skirt steak? Can that do short cook times too or should I give it longer?
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Feb 14, 2015 18:45
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redweird posted:My friend is getting into sous vide which is cool for me as I like food. I would like to buy him a blowtorch but I'm unsure what kind to get (what fuel is good etc). Does anyone have any recommendations? Bear in mind that blowtorching stuff like steak is way more annoying and time consuming than searing it in a pan, and it won't turn out as well (in my opinion). It's nice to use for other stuff though.
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Feb 14, 2015 18:47
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I ride my ribeye in the danger zone for a few (2-3) hours then cook for 3 and I find it magical.
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Feb 14, 2015 20:09
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Gonna try that next time for steaks
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Feb 14, 2015 20:15
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deimos posted:I ride my ribeye in the danger zone for a few (2-3) hours then cook for 3 and I find it magical. Yeah, I like my steak in the danger zone too I'm just hesitant to recommend it to other people. I'm comfortable with the risk, but
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Feb 14, 2015 21:52
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The store by me sells prebrined corned beefs. For some reason they had a tiny one pounder there today so I picked it up. Any recommendations for time and temp? Since it's so small I figure I can do way less than 24-48 hours but I'm not sure.
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Feb 15, 2015 00:56
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Im thinking about making bacon wrapped filet mignon. I would like to vizzle the beef, but I have no clue how to handle the bacon. I thought about pre-cooking the bacon, then attaching it after the beef cooks, but then its just going to fall right off. Any ideas?
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Feb 15, 2015 01:22
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Your best bet is probably to think about a "deconstructed" version. Sous vide and sear the meat, serve with properly cooked bacon?
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Feb 15, 2015 01:42
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Get transglutaminase, adhear bacon to the steak while both are still raw, put it in the water bath, sear the entire thing afterwords. It's a bit sketch as the USDA "done" temps for pork are higher than steak, but I'm a badass anyways.
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Feb 15, 2015 01:58
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Woof! Woof! posted:Get transglutaminase, adhear bacon to the steak while both are still raw, put it in the water bath, sear the entire thing afterwords. eh, what the gently caress ever, the usda is absurdly wrong about pork, more so than other meats, and the bacon will hit a higher temp anyway during the sear.
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Feb 15, 2015 03:23
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 Immersion circulated the proteins in this stew. Butter poarched lobster, cod bagged with some lemon, scallops were then wrapped with proscuitto and hit with the searzall.
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Feb 15, 2015 16:02
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Woof! Woof! posted:
That looks wonderful. Is that like a Belgian waterzooi? For Valentine's Day dinner I sous-vided everything. First the chefsteps 104-degree salmon with horseradish cream, watercress puree, and pickled onions:  Then the Serious Eats glazed carrots and some dry-aged ribeyes with shallots:  And then chefsteps again, creme brulee for desert:  Holy poo poo, that salmon. I mean, everything turned out great but that salmon is something special.
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Feb 15, 2015 20:20
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I have a sea bass fillet and a whole (small, butterflied) trout. I was planning to treat them like salmon, unless people have better ideas?
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Feb 16, 2015 01:24
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So I recently tried making some brisket. I followed this recipe: http://blog.sousvidesupreme.com/2014/09/48-hour-brisket/ However, even after 48 hours of sous vide, and a quick sear I was very disappointed with my brisket. It was decently flavorful, though nothing crazy, but mostly it just wasn't as tender as I was expecting. My favorite brisket is normally incredibly tender, almost melts in your mouth. But my brisket after sous vide was hardly tender at all. Is there any secret to super tender brisket? I am kind of a noob when it comes to this kinda stuff, so maybe I am missing something obvious?
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Feb 18, 2015 07:56
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Based on a few tries I found I prefer brisket 24 hours @ 166 degrees. 133 just doesn't produce the texture one expects from a brisket IMO.
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Feb 18, 2015 07:59
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Choadmaster posted:Based on a few tries I found I prefer brisket 24 hours @ 166 degrees. 133 just doesn't produce the texture one expects from a brisket IMO. Maybe this is my problem too. Would a higher heat yield a more tender result as well?
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Feb 18, 2015 08:12
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