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so I'm on board with 62.5deg eggs. how long are these things technically safe to keep around in the fridge? I tossed some that were three weeks old today, but wasn't sure if I was being silly or not.
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Mar 2, 2015 08:59
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Recommendations for boiled eggs seem to say a max of 7 days (not unlike most unpreserved food). I would assume cooking sous vide is going to have a similar effect on the shell (washing away the coating and making it porous) and a similar shelf life in the fridge. That said, I'm sure someone will chime in and say they eat month-old eggs all the time.
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Mar 2, 2015 19:42
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Choadmaster posted:That said, I'm sure someone will chime in and say they eat month-old eggs all the time. Older eggs are easier to peel.
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Mar 2, 2015 20:09
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Psy890 posted:Older eggs are easier to peel. True, but I think Choadmaster was referring to eggs that have already been cooked, and their shelf life after refrigeration. However difficult an egg is going to be to peel is set in stone after they've been cooked and chilled no matter their age pre-cook. This is also a black art that has no answers.
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Mar 3, 2015 19:29
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So, my searing pan is a bit bowed in the middle, causing my oil to run the the edges and resulting in me using more oil than should really be necessary to get a nice crust and lots of bonus smoke. Is there any reason I couldn't just rub a little oil on my pat dried steaks and throw them directly into a hot dry pan?
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Mar 5, 2015 02:46
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You could, but having hot oil in the pan is better because the oil will already be hot. Oil on the steak takes a little time to go from room temp to searing temps, and when you're searing steak faster is better.
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Mar 5, 2015 02:50
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A little 8" cast iron pan might be perfect to use for searing, and should be really hard to bend: http://www.amazon.com/Lodge-L5SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDG
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Mar 5, 2015 03:51
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Is there any reason I wouldn't want to take meat directly out of freezer and vacuum seal it and throw it in my sous vide? Should I let it defrost first? I realize for an hour cook why this would be bad but this would be for a 24 hour cook at a very high temp.
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Mar 8, 2015 17:28
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There is no reason to be concerned for something that long. A reasonable estimate for thawing something in 140ish circulating water that is the thickness of a chicken breast is ~45 minutes. I usually add that right to the front of the "safe zone cook time".
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Mar 8, 2015 17:51
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There's $25 off the Anova Precision until the end of march with the code SPRING25 - http://anovaculinary.com/products/a..._eid=da8fdbc1e4
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Mar 9, 2015 12:41
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Dane posted:There's $25 off the Anova Precision until the end of march with the code SPRING25 - http://anovaculinary.com/products/a..._eid=da8fdbc1e4 This can also be used on the Anova One.
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Mar 9, 2015 15:41
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Is there a gold standard for good sous vide containers. I am using some lovely storage container and everything about it pisses me off. I am using an Anova One for reference so I have 12 liters or less to work with.
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Mar 9, 2015 19:52
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Mostly Cambros, they're sturdy polycarbonate. If you're worried about BPA in your plastics, you can get this Rubbermaid version which says it's BPA free http://www.amazon.com/Rubbermaid-Co...bbermaid+carb-x Any old metal pot will do too.
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Mar 9, 2015 20:01
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I use an ice chest to try to save a bit on electricity. Not sure if it helps but it makes me feel better about it.
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Mar 9, 2015 21:10
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Steve Yun posted:Mostly Cambros, they're sturdy polycarbonate. Thanks I grabbed the one you linked in the 12 quart (as that should be about 12 liters) and grabbed a lid so I can make a cut out for my circulator for extra hot cooks.
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Mar 9, 2015 21:33
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I have a food safety question: I'll be making Kenji's 36 hour porchetta and plan on serving it cold on Saturday. My plan is to prep and vacuum it tomorrow (Tuesday) evening, then fridge it until Wednesday morning, starting the cook there. That means that it will be done Thursday around 8 PM. I'll ice it down, then Friday afternoonish, I'll crisp up the skin somehow, cool it down again and slice and serve Saturday afternoon. Does this sound completely retarded? I can't postpone the deep fry until Saturday because of the venue we'll be at (and because I don't trust the help we have there to not gently caress it up). My concern is mainly with the repeated heat/cool processes and the raw garlic inside the roll-up. I've already decided not to use my usual broad leaf parsley in the roll up just for safety's sake. Should I use powdered garlic for safety? Should I do the crisping immediately after S-V instead?
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Mar 9, 2015 22:03
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There's nothing wrong with your plan, and nothing preventing you from using fresh garlic or parsley. SV'ing anything at 155F for 36 hours more or less guarantees no bacterial contamination, and as long as you cool it properly, there shouldn't be any issues.
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Mar 10, 2015 13:27
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Fresh garlic gets a metallic taste after a long sv though
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Mar 10, 2015 13:32
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Thanks CDC & FGR, I tend to land solidly on the cautious side of the fence when cooking for people outside the immediate family (my dad used to say 'you can do what you want provided you're the one who wipes up the vomit' - he refused to serve mussels at parties). After the sous vide it'll be cooled down completely (and rapidly). I'll be crisping it up with the porchetta at fridge temp, so cooling it back down after the fry shouldn't be a problem.
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Mar 10, 2015 13:56
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Flash Gordon Ramsay posted:Fresh garlic gets a metallic taste after a long sv though Yet the recipe calls for it, and there are several sous vide recipes (garlic "jam", black garlic) that call for it. Matter of fact, I used Kenji's recipe for Char Siu style pork belly, which calls for fresh garlic and a 8 hour+ cook time; no metallic taste. It was pretty awesome.
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Mar 10, 2015 15:11
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Knifegrab posted:Is there a gold standard for good sous vide containers. I am using some lovely storage container and everything about it pisses me off. I am using an Anova One for reference so I have 12 liters or less to work with. I use http://www.amazon.com/Coleman-18-Quart-Party-Stacker-Cooler/dp/B002BMB8T2 which works great and seems to have some popularity. Narrow footprint, which is nice for apartment living, the lid pops off, which is vital if you're using a cooler, and the handle makes it easier to move to and fro for filling or dumping. I haven't done testing, but I imagine the insulation makes my Anova slightly cheaper to run, and the narrow top makes covering it with foil for long cooks easy. Only downside is the vertical orientation means I sometimes need to work to get non-bag items (eggs, jarred custards) out of the bottom.
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Mar 10, 2015 17:32
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Test Pattern posted:I use http://www.amazon.com/Coleman-18-Quart-Party-Stacker-Cooler/dp/B002BMB8T2 which works great and seems to have some popularity. Narrow footprint, which is nice for apartment living, the lid pops off, which is vital if you're using a cooler, and the handle makes it easier to move to and fro for filling or dumping. I haven't done testing, but I imagine the insulation makes my Anova slightly cheaper to run, and the narrow top makes covering it with foil for long cooks easy. Only downside is the vertical orientation means I sometimes need to work to get non-bag items (eggs, jarred custards) out of the bottom. Why are people using these types of things instead of a stainless steel stock pot?
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Mar 10, 2015 17:53
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Psy890 posted:Why are people using these types of things instead of a stainless steel stock pot? Even with my sansaire, when I put it in a stock pot, there's really no room for the water to flow around whatever I'm cooking.
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Mar 10, 2015 17:54
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Psy890 posted:Why are people using these types of things instead of a stainless steel stock pot? Better insulation means less heat loss means less work for the circulator means less electricity used
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Mar 10, 2015 18:17
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Psy890 posted:Why are people using these types of things instead of a stainless steel stock pot? Metal = maximum heat loss, round = inconvenient shape that doesn't maximize interior space, non-transparent = can't easily see when your poo poo suddenly floats up or bunches together (coolers aren't transparent either which is one reason I prefer cambros).
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Mar 10, 2015 18:18
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I'll give a trip report later today on my rubber maid that I ordered, hopefully its a step up from the massive bin I was using before.
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Mar 10, 2015 20:42
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I can tell you that the Rubbermaids flex slightly more than Cambros, it's a less rigid polycarbonate. But I guess that's the price of not having your kids grow up with 3 arms due to BPA. Also it's nice that they have quart lines on one side and liter lines on the other.
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Mar 10, 2015 20:51
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Steve Yun posted:I can tell you that the Rubbermaids flex slightly more than Cambros, it's a less rigid polycarbonate. But I guess that's the price of not having your kids grow up with 3 arms due to BPA. Is BPA really an issue since the food is bagged?
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Mar 10, 2015 21:03
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I am making, how you say in your country, a joke
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Mar 10, 2015 21:24
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Flash Gordon Ramsay posted:Is BPA really an issue since the food is bagged? BPA's not really an issue, period, outside of Food Babe worshippers.
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Mar 10, 2015 21:42
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Phanatic posted:BPA's not really an issue, period, outside of Food Babe worshippers. Hey, hey, there's also this guy that sells estrogen free plastic certifications that has proof estrogen in plastics causes problems. Food babe just has problems with chemicals in general, which is why she is such a vacuous bitch.
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Mar 10, 2015 21:51
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So for the anova one, this container is literally absoluetly perfect. Fully seated on the side, and the thing hovers about 1/2 centimeter off the bottom. In other words its a perfect fit. Furthermore the container full of liquid is as much water as is recommended to circulate with the anova one, again perfect. Finally filled to the brim it comes just barely under the MAX fill line on the anova. I got a lid for it too which I cut a small hole out of for the anova. Going to be doing my first 24 hour brisket run in this bad boy tonight. But I seriously feel like I couldn't have a better container. Sadly the rubber piece on the tip of the fastening screw disappeared, I emailed anova, hopefully they can send me another.
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Mar 11, 2015 02:17
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Knifegrab posted:
Sous vide brisket? I'm going to have to ask you to gtfo. Brisket goes on/in a smoker, and a smoker only. It's one thing to SV a steak, or some other kind of single serve cut of meat. But you do not SV barbecue.
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Mar 11, 2015 02:39
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deimos posted:Hey, hey, there's also this guy that sells estrogen free plastic certifications that has proof estrogen in plastics causes problems. Why I would never cook.... with chemicals 
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Mar 11, 2015 02:39
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Chef De Cuisinart posted:Sous vide brisket? I'm going to have to ask you to gtfo. Brisket goes on/in a smoker, and a smoker only. It's one thing to SV a steak, or some other kind of single serve cut of meat. But you do not SV barbecue. Smoke for the first couple of hours and sous vide to finish. I think Myhrvold actually preferred this approach and was strangely kind to liquid smoke even. I wanted brisket without a smoked taste and did sous vide only and it was awesome. It became tamales in the end.
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Mar 11, 2015 02:48
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Chef De Cuisinart posted:Sous vide brisket? I'm going to have to ask you to gtfo. Brisket goes on/in a smoker, and a smoker only. It's one thing to SV a steak, or some other kind of single serve cut of meat. But you do not SV barbecue. Suuuuuuuuuck my diiiiiiiiick *Sous vide er'yday*
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Mar 11, 2015 08:05
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One 9 pound porchetta, halved, and a 6 pound eye of round roast. Stringing meats is the bane of my existence. 
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Mar 11, 2015 11:32
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Chef De Cuisinart posted:Sous vide brisket? I'm going to have to ask you to gtfo. Brisket goes on/in a smoker, and a smoker only. It's one thing to SV a steak, or some other kind of single serve cut of meat. But you do not SV barbecue. A million Jewish grandmothers will beg to differ.
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Mar 11, 2015 13:22
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The Grapist posted:A million Jewish grandmothers will beg to differ. They can differ all they want, they're still wrong.
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Mar 11, 2015 13:31
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Knifegrab posted:Is there any reason I wouldn't want to take meat directly out of freezer and vacuum seal it and throw it in my sous vide? Should I let it defrost first? I realize for an hour cook why this would be bad but this would be for a 24 hour cook at a very high temp. Modernist says that this is actually a better method. I don't have access to the book at the moment--but with sous vide it is better to go straight from frozen to the water bath. Some of the reasons seemed relatively spurious but whatever.
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Mar 11, 2015 20:16
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