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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. Anne Whateley posted:Holy poo poo I see my future stretching out before me and it is a beautiful road of cookie dough Raw flour is dangerous, too. E: I guess the solution might be to sous vide the entire cookie dough mix and see if it doesn't separate. Corky Romanovsky fucked around with this message at 06:52 on Jun 5, 2015 |
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Jun 5, 2015 06:47
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Rescue Toaster posted: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. You can do 140F chicken safely, just make sure you do it long enough. Pasteurization is like 30+ minutes at temp instead a of seconds at 180 or whatever BS the USDA recommends. The chicken will still be moist and awesome, no worries about that. I have an iOS app that helps calculate time and pasteurization based on meat type and size/shape. MC and other books have tables and references as well, but I like the app.
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Jun 5, 2015 06:51
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SousVide Dash is the app I use. It's great. Smiling Jack posted: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? You'll likely die, but it'll probably be slow and horrible so you'll have time to bid farewell to your loved ones. (It's fine.)
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Jun 5, 2015 07:04
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Palicgofueniczekt posted:Raw flour is dangerous, too. What's dangerous about raw flour?
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Jun 5, 2015 13:09
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Ultimate Mango posted:You can do 140F chicken safely, just make sure you do it long enough. Pasteurization is like 30+ minutes at temp instead a of seconds at 180 or whatever BS the USDA recommends. The chicken will still be moist and awesome, no worries about that. What's the name of the app?
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Jun 5, 2015 13:09
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If you're going to be feeding immunocompromised people, Douglas Baldwin's A Practical Guide to Sous Vide Cooking is free and has pasteurization time tables for different sizes of different types of things.
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Jun 5, 2015 13:30
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Anne Whateley posted:Holy poo poo I see my future stretching out before me and it is a beautiful road of cookie dough Or, you know, you could just buy pasteurized eggs.
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Jun 5, 2015 13:34
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Phanatic posted:Or, you know, you could just buy pasteurized eggs. 
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Jun 5, 2015 13:38
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i like nice words
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Flash Gordon Ramsay posted:What's dangerous about raw flour? There was an E. coli outbreak back in 2009 that scientists eventually tied to raw flour used in some Nestle cookie dough. It's fairly rare, but after two separate contaminated batches Nestle started pasteurizing the four they use in their refrigerated dough.
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Jun 5, 2015 13:42
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Nestle also has lead and MSG in MSG free noodles sooo they're sorta the worst company ever.
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Jun 5, 2015 15:04
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Mr. Wookums posted:Nestle also has lead and MSG in MSG free noodles sooo they're sorta the worst company ever.
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Jun 5, 2015 15:49
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Mr. Wookums posted:Nestle also has lead and MSG in MSG free noodles sooo they're sorta the worst company ever. Nestle might legitimately be the worst company ever for a whole host of other reasons, like that thing where they tricked uneducated African mothers into using free baby formula, then started charging for it once they could no longer produce breast milk, but yeah the noodle thing is hilarious.
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Jun 5, 2015 16:03
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Cool, I bought that Anova. The shopping cart didn't work in Chrome but worked fine in Safari. So now I need a vacuum sealer. What's the practical difference between the 2244 and the 3240 Food Savers? (Those were just the top 2 on Amazon)
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Jun 6, 2015 13:22
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Boris Galerkin posted:Cool, I bought that Anova. The shopping cart didn't work in Chrome but worked fine in Safari. The tall food savers store a small roll of plastic in the top. Other differences to consider between models are whether they have a 'moist mode' and whether you want the peripheral hose that can vacuum the resealable bags and different canisters that are available. Apparently the bigger models may be more powerful but this is apparently a negligible difference. I bought the biggest fanciest foodsaver and wound up wishing I'd just got the small cheap one. The roll storage isn't large enough to contain the big non-branded rolls you should buy from eBay, moist mode doesn't really work, I don't use the peripherals, the power difference doesn't matter, and the big one is loving huge and hard to store. E: also, always check slickdeals for foodsaver stuff. There's usually a deal somewhere. http://slickdeals.net/newsearch.php?q=Food+saver&searchin=first theres a will theres moe fucked around with this message at 14:15 on Jun 6, 2015 |
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Jun 6, 2015 14:12
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130F chicken breast. Would do again.
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Jun 6, 2015 15:16
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I really honestly wouldn't bother using a non-chamber sealer over a ziplock bag.
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Jun 6, 2015 15:39
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Have a friend travelling to the US, so I'm thinking of having him bring me back a polyscience circulator. Any particular reasons to prefer the Creative (400$) over the Discovery (300$)?
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Jun 6, 2015 17:09
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EAT THE EGGS RICOLA posted:I really honestly wouldn't bother using a non-chamber sealer over a ziplock bag. This, except for big meats like a giant pork loin or shoulder, etc. The rolls of bags are nice for that. At home I never use the foodsaver anymore, just freezer bags from costco.
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Jun 6, 2015 20:08
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I'm on board with spending half a grand for kitchen things like a Vitamix or Kitchen Aid but a vacuum chamber sealer is just a bit too much. Do you guys seriously have $600 vacuum sealers in your kitchen?
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Jun 6, 2015 20:46
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Are you missing the posts right above you that say just to use ziplocs?
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Jun 6, 2015 20:48
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Just use ziploc bags. You don't need a vacuum sealer unless you are a professional kitchen
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Jun 6, 2015 21:07
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 following this youtube recipe... the two I bought are "choice" and definitely not 2" but... I'm gonna try 2h @ 132 https://www.youtube.com/watch?v=p62vtYfjOyg
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Jun 7, 2015 01:06
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EAT THE EGGS RICOLA posted:Just use ziploc bags. You don't need a vacuum sealer unless you are a professional kitchen You do need one if you have a lovely freezer that burns the hell out of anything thats not vacuum sealed. That said this is what I use: http://www.amazon.com/FoodSaver-V22...FD5MYACG0NCJEBJ
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Jun 7, 2015 02:07
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Anne Whateley posted:Are you missing the posts right above you that say just to use ziplocs? No I didn't miss that. I was responding to the person who said they wouldn't bother using anything other than a vacuum chamber sealer.
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Jun 7, 2015 03:17
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drukqs posted:
really kind of dropped the ball on the crust but my torch is NOT meant to be aimed at any kind of an angle. Need to upgrade.   Absolutely delicious, though.... Gaddamnnnnnnnnnnn
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Jun 7, 2015 03:43
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Senior Funkenstien posted:You do need one if you have a lovely freezer that burns the hell out of anything thats not vacuum sealed. Doesn't this just mean you need a better freezer though?
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Jun 7, 2015 03:53
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CrazySalamander posted:Doesn't this just mean you need a better freezer though? Buy a $20 vacuum sealer or a new freezer hmmm.
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Jun 7, 2015 04:27
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drukqs posted:really kind of dropped the ball on the crust but my torch is NOT meant to be aimed at any kind of an angle. Need to upgrade. Woof. Don't use your torch anymore. Use a really hot pan.
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Jun 7, 2015 05:40
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Chemmy posted:Woof. Don't use your torch anymore. Use a really hot pan. Cast iron mandatory? this is the ONLY pan I own and... I don't think Teflon would be happy getting red hot http://www.amazon.com/Ozeri-Textured-Ceramic-Non-Stick-Coating/dp/B005473FMO/
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Jun 7, 2015 06:46
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Casu Marzu posted:What's the name of the app? I use PolyScience Sous Vide Toolbox, but I think it is just another app re skinned. I like it though.
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Jun 7, 2015 06:50
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drukqs posted:Cast iron mandatory? It could be carbon steel or a sauté pan or whatever. Cast iron is cheap if you don't own those though.
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Jun 7, 2015 07:28
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Jun 8, 2015 06:01
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Can you link me to which cambro that is? I kinda want one that takes up little room for single meals.
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Jun 8, 2015 07:56
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http://www.amazon.com/gp/product/B000XAXKPY a bit spendy but I like it (and the single review says "great for 2-3 servings")
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Jun 8, 2015 16:25
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Senior Funkenstien posted:You do need one if you have a lovely freezer that burns the hell out of anything thats not vacuum sealed. The model I use was discontinued (I got last one from Costco). http://www.costco.com/FoodSaver%C2%AE-FM2100-Vacuum-Sealer.product.100148601.html is cheap as the cheaper one linked, but has internal bag storage/cutter (which I love -- I buy the big rolls from amazon, wind 1/3rd at a time onto a core and keep that in the machine.
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Jun 8, 2015 20:57
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EAT THE EGGS RICOLA posted:Just use ziploc bags. You don't need a vacuum sealer unless you are a professional kitchen Ziploc bag probably wouldn't manage for 3 days for short ribs, I'd think. Especially if they're like the lovely SYSCO ones. I'd suggest a cheap seal-a-meal with the rolls of bags you can get on amazon dirt cheap. If you can afford a chamber sealer, buy uline 3mil bags in whatever size you prefer, I like the 4x6 bags.
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Jun 8, 2015 21:08
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Ultimate Mango posted:I use PolyScience Sous Vide Toolbox, but I think it is just another app re skinned. I like it though. http://www.sousvidedash.com/ is the original name.
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Jun 8, 2015 22:05
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I would also suggest against using ziploc bags for long cooks because the white paint on them comes off after about 48 hours and turns the water all painty and chalky (unless you're using a convection system)
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Jun 8, 2015 22:17
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Steve Yun posted:I would also suggest against using ziploc bags for long cooks because the white paint on them comes off after about 48 hours and turns the water all painty and chalky (unless you're using a convection system) Ooooooooooh, that's what's coating my pot.
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Jun 8, 2015 23:01
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I'm drooling over Kenji's current run of sous vide chicken salad recipes and figure the Father's Day discount is as good a time as any to take the plunge. Just have some basic questions before I do: How big is the shipped box for the Anova cooker? (i.e.: can I have it delivered to my office and haul it home by bike?) There's been talks of cambros for the last few pages, why use those over a plain stock pot?
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Jun 9, 2015 15:59
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