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The bigger concern with ziploc for long cooks for me has always been spillage/breakage of the bag, not flavor issues.
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Jun 3, 2015 01:33
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Flash Gordon Ramsay posted:Good point. I will email them I think. I bet it's a vortex. I paid c lose attention and found it takes filling a good bit past the minimum fill line (in my container at least, square coleman cooler) to eliminate that slurpy vortex noise.
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Jun 3, 2015 01:37
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Veritek83 posted:The bigger concern with ziploc for long cooks for me has always been spillage/breakage of the bag, not flavor issues. Same, when I go for more than a couple hours I binder clip the zip tops to the side of the container, over the waterline.
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Jun 3, 2015 01:52
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the yeti posted:I bet it's a vortex. I paid c lose attention and found it takes filling a good bit past the minimum fill line (in my container at least, square coleman cooler) to eliminate that slurpy vortex noise. Good to know. I was just doing an egg so I didn't have a ton of water in there. Probably a centimeter above the min line.
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Jun 3, 2015 01:56
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I've got some sous vide pork cutlets in the fridge. When I heat them back up, about how long do I need to leave them in the water bath to get them back to temp? They are about 1/2" thick and cooked at 143F.
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Jun 3, 2015 02:00
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Veritek83 posted:The bigger concern with ziploc for long cooks for me has always been spillage/breakage of the bag, not flavor issues. Yeah I had two ziplock brand freezer bags leak and turn my flank steak into stew meat.
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Jun 3, 2015 02:30
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taqueso posted:I've got some sous vide pork cutlets in the fridge. When I heat them back up, about how long do I need to leave them in the water bath to get them back to temp? They are about 1/2" thick and cooked at 143F. To get them up to ~130 degrees, 20 minutes in a 130 degree bath or 10 minutes in a 140 degree bath.
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Jun 3, 2015 03:04
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Choadmaster posted:To get them up to ~130 degrees, 20 minutes in a 130 degree bath or 10 minutes in a 140 degree bath. Thanks. Is there any reason to use 130 degrees if they already went to more than 140?
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Jun 3, 2015 03:24
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If you're running something at 130 already.
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Jun 3, 2015 03:29
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taqueso posted:Thanks. Is there any reason to use 130 degrees if they already went to more than 140? It's plenty warm for eating, especially if you're still going to sear. Mostly I just pulled the number from my butt because you were not specific about it. If you want it warmer, go for it... you can bring it back up to 143 without cooking it any further.
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Jun 3, 2015 05:01
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Cool, just wanted to make sure I wasn't missing something. They came out delicious and plenty warm.
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Jun 3, 2015 05:06
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Borrowed this from work... I guess our engineers have used them for testing.(maintaining human body temp i think?) I made a helluva lot of mistakes, but... I think I've learned from them, and I'm definitely going to have to get one of these for myself!  Most serious error was trying to use these crappy zipper bags... Theye're not even close to air-tight. Next... I'm never buying this lovely pre-marinated tri tip from Safeway again.
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Jun 3, 2015 07:39
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drukqs posted:Borrowed this from work... I guess our engineers have used them for testing.(maintaining human body temp i think?) Tomorrow morning Phil from the engineering department will be urgently reminding his coworkers to not steal your tritip sandwich out of the fridge. He uses that Anova to examine the corrosive effects of hot human urine on urinalysis machines. PS. Costco has good tritip. * Accuracy of statement may vary by region. Choadmaster fucked around with this message at 08:12 on Jun 3, 2015 |
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Jun 3, 2015 08:09
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Hey guys, I want to do some brisket for a party I'm having on Saturday. I have a Weber but have never used it before, should I bother pre-smoking or just put some liquid smoke in the bag? Also I was going to do 60C for 48hrs, thoughts?
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Jun 3, 2015 09:06
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drukqs posted:Borrowed this from work... I guess our engineers have used them for testing.(maintaining human body temp i think?) Your most serious error was in borrowing company culinary equipment that has absolutely not been used for unspecified unethical human experimentation purposes. Please return it to Dr Moreau at once.
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Jun 3, 2015 10:06
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I really like the Coleman party stacker 20 can cooler for sous vide. It's a bit deep for my Anova, but I've dropped a probe down to the bottom and it's the right temp with some visible circulation, so no problem. The smaller footprint than a cambro and the handle are both plusses as important as the insulation.
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Jun 3, 2015 13:08
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bahahah no. They prop them up inside saline baths, any urine contamination is purely accidental ALSO, my boss borrowed it a couple of weeks back, cooked a steak... and it sat unused until yesterday  - Was going to spring for vac sealer and bags as well but I'm gonna hold off for now. I did try to order from Anova using the fathers day $50 off but something went awry with their cart. Disabled ad block/extensions, even tried IE... No dice. 
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Jun 3, 2015 23:35
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That Cambro is smaller than the ones I've typically seen used for sous vide... both of mine are 12x18 (~4.5 gallons) ones; that one you bought is 7x12 (~1.8 gallons). Did you pick that one on purpose? (If you're just doing steaks for yourself it's probably enough... dunno if you could comfortably squeeze a nice tritip in there though.) Edit: http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Camwear-4-75-Gallon/dp/B002NQB63E Choadmaster fucked around with this message at 00:26 on Jun 4, 2015 |
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Jun 4, 2015 00:19
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I use a little tiny cambro for sous vide most of the time since it's just me or maybe myself and one other person. http://www.amazon.com/gp/product/B001E0JM9A?psc=1&redirect=true&ref_=oh_aui_search_detailpage Whenever I do a big cook, a 5 gallon cooler works really, really well and I can do ridiculous amounts of food and have a lot less of a problem with temp drop. Easier than the big cambro.
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Jun 4, 2015 00:31
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Choadmaster posted:That Cambro is smaller than the ones I've typically seen used for sous vide... both of mine are 12x18 (~4.5 gallons) ones; that one you bought is 7x12 (~1.8 gallons). Did you pick that one on purpose? (If you're just doing steaks for yourself it's probably enough... dunno if you could comfortably squeeze a nice tritip in there though.) yeah I was having a lot of trouble deciding on one, the containers are presented/listed in a way that made it difficult. That single review this item has reads "great for sous vide for feeding 2-3, I use this most often because my other one is 5 gallons" but, often times, those types of reviews are fabricated or posted by the seller. I am concerned about this as well, I'll spam about it when it all arrives tomorrow.
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Jun 4, 2015 01:12
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What's this I'm hearing about a cheap sous vide machine? Is it this one http://store.anovaculinary.com/products/anova-precision-cooker with the $50 off code for $129?
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Jun 4, 2015 02:39
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The posts above were referencing the first gen.
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Jun 4, 2015 03:47
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Boris Galerkin posted:What's this I'm hearing about a cheap sous vide machine? Is it this one http://store.anovaculinary.com/products/anova-precision-cooker with the $50 off code for $129? The discount code that brought the gen one down to $99 is now inactive, they sold out BUT you can now use some fathers' day code to get the newer precision model w/ bluetooth down to $129 (people are reporting problems with that, though.) ((I just flat out could not get their shopping cart to function, PLUS I was not happy w/ their ground-only shipping))
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Jun 4, 2015 15:30
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Sansaire is shipping me a new unit, despite my original being long out of warranty. Yay!
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Jun 4, 2015 16:33
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I'd consider the ANOVA one to be a better buy. Phone connectivity is meh, and the older model can heat a larger quantity of water.
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Jun 4, 2015 18:46
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Wifi connectivity would be cool, so I could see the temp wherever I was (but still utterly unnecessary). But short range bluetooth is bordering on useless. Super happy with the Anova One so far though.
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Jun 4, 2015 18:57
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That makes Anova and Sansaire confirmed as having done replacements outside of warantee. Why are the sous vide companies so nice? I've never heard of other companies sending replacements for products outside of the warantee.
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Jun 4, 2015 20:05
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The profit margin on these things, R&D excluded, has to be massive. The sansaire especially is full of the cheapest plastic with the cheapest construction from the cheapest chinese factory, and when you get down to it its just a heater, a motor, a thermometer and a dead simple microcontroller. Keeping face with the current enthusiast community that makes up their customer base to foster wider adoption is critical.
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Jun 4, 2015 20:18
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Yeah, it's still a pretty niche market so good reputation/word of mouth is important.
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Jun 4, 2015 21:23
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So I keep threatening to buy an Anova and get started, mainly because I don't have a gas stove or a grill and have no means to cook steak properly. However, very soon I am going to join the 'Immune deficient' crowd that's constantly referred to. But I actually feel like this is a safer way to cook things but still enjoy eating, as long as I avoid any of the <130F nonsense, and shoot for the 'pasturized fully through' times. I'm just curious if anyone else has gone ahead with a sous vide machine with a immune compromised family member because it seems safer in theory, or if in practice nobody actually takes the risk.
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Jun 5, 2015 00:00
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I haven't but I absolutely would. I did use mine to pasteurize eggs so my wife could safely eat cookie dough when she was pregnant.
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Jun 5, 2015 00:19
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drukqs posted:Was going to spring for vac sealer and bags as well but I'm gonna hold off for now. I did try to order from Anova using the fathers day $50 off but something went awry with their cart. Disabled ad block/extensions, even tried IE... No dice. I had the same problem. Had to do it through my phone. I think it was some tracking script they run between their site and their shopify cart. Do you use an adblocking hosts file by chance (mvp etc?) I think that may have been the culprit. The price for the precision came out pretty close to what the One would have been with amazon tax. Should be here this week excited to give it a try.
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Jun 5, 2015 00:26
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One downsize to clipped ziplocks is all my chicken breasts end up the same weird log shape.
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Jun 5, 2015 01:24
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The bluetooth option seems a bit questionably worth it. Now, if it had WiFi, so you could access and adjust temperatures from anywhere, that'd be different.
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Jun 5, 2015 02:23
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Rescue Toaster posted:So I keep threatening to buy an Anova and get started, mainly because I don't have a gas stove or a grill and have no means to cook steak properly. I have cooked sous vide for immune compromised people. I didn't purchase it specifically for that reason but whenever I would cook for this person I would lean towards sous vide and careful pasteurization times. I just didn't do anything like the barely cooked low temp salmon.
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Jun 5, 2015 02:31
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Flash Gordon Ramsay posted:I haven't but I absolutely would. I did use mine to pasteurize eggs so my wife could safely eat cookie dough when she was pregnant.
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Jun 5, 2015 02:33
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i like nice words
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drukqs posted:The discount code that brought the gen one down to $99 is now inactive, they sold out Oh drat, that $99 would have been an instant buy for me. $129 is very tempting though but then I'd need to buy a vacuum sealer. Is that Anova one any good? I'm probably gonna buy end up buying it.
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Jun 5, 2015 03:16
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Boris Galerkin posted:Oh drat, that $99 would have been an instant buy for me. $129 is very tempting though but then I'd need to buy a vacuum sealer. Is that Anova one any good? I'm probably gonna buy end up buying it. I do like it, it's the one I bought. Though... I saw others comment about how the bluetooth functionality is sort of worthless, and I agree. Combine that with the fact that the app seems a bit amateurish/low quality... I would have been very happy with a $99 (or even $120ish) non BT verison. If I had the time I would have maybe hunted around for one that somebody had purchased and was reselling for a modest profit. - This plastic bin is larger than I was expecting. Definitely only gonna get one large-ish piece of meat but.. That's about all I'm planning to do with it for now.  
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Jun 5, 2015 03:41
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Ultimate Mango posted:I have cooked sous vide for immune compromised people. I didn't purchase it specifically for that reason but whenever I would cook for this person I would lean towards sous vide and careful pasteurization times. I just didn't do anything like the barely cooked low temp salmon. Thanks. I feel like even if I shoot well into the pasteurized ranges, things will probably come out tasting better than me incinerating stuff with traditional cooking methods because I'm too worried about it.
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Jun 5, 2015 03:44
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If I clip the bag to the pot and there's a bit of bag above the water line and I maybe didn't get a near-perfect vacuum in my ziplock bag, that's not a health issue, right?
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Jun 5, 2015 06:42
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