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SubG posted:Heat/chill/re-heat can also be useful if you're working around a variable serving time---don't know when guests will be arriving, everything's waiting on some labour-intensive kitchen task, whatever. Or if you've got more than one thing you want to do s-v (steak & eggs, say). Yeah. As I keep going on and on about, I can buy familysize+ meat packages (10lb+), portion it, vac it, puddle it, chill it, and shove it in my fridge. At any time over the next six loving weeks I can pull out a bag (2 portions per bag, usually) and either therm it in the bath or just leave it on the counter until it's somewhere between fridge and room temp (if I pull it as I start to prep everything else, it works out pretty well) I can just sear it off or broil it off or just serve it as-is. The ability to put short rib tacos on the table in 15 minutes or throw together a hangar steak-topped salad or just take a sealed pack of perfect salmon to work with me is life-altering. To put it another way, sous vide has only marginally improved my ability to cook. It has, however, allowed me to save an enormous amount of time, and to spend the time when I have it and still put something good on the table when I have no time.
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Jun 12, 2015 04:34
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Isn't that what Howard Johnson used it for pretty much? Cook tons of poo poo in bulk, serve when ordered.
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Jun 12, 2015 04:37
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deimos posted:Isn't that what Howard Johnson used it for pretty much? Cook tons of poo poo in bulk, serve when ordered. You want to hear a secret? This is what MOST restaurants use it for.
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Jun 12, 2015 15:28
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Pretty sure that's why TK brought it to the states.
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Jun 12, 2015 15:40
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I've had my anova for a few months now and I only just got around to using it to cook steak and drat
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Jun 13, 2015 20:39
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So this popped up in my facebook feed today, and seemed pretty relevant to the discussion at hand. In 2016, this company is planning to release a $400 hands-off sous vide machine. It chills the water inside it, so you pre-load it with the food you want, and use an app to tell it when to start heating the water and preparing the food. Honestly, I think it looks pretty neat, and it would be awesome to just toss some food into it before I go to work, and have it ready to eat by the time I come home, what do ya'll think?
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Jun 15, 2015 10:17
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Captain Bravo posted:So this popped up in my facebook feed today, and seemed pretty relevant to the discussion at hand. In 2016, this company is planning to release a $400 hands-off sous vide machine. It chills the water inside it, so you pre-load it with the food you want, and use an app to tell it when to start heating the water and preparing the food. Honestly, I think it looks pretty neat, and it would be awesome to just toss some food into it before I go to work, and have it ready to eat by the time I come home, what do ya'll think? I mean I'm totally not the target market for this thing (Michael Pollan endorsement lol) but it like they're trying to be the breadmaker of the sous vide market.
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Jun 15, 2015 10:58
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For me, personally, I think I'd like it a lot. I can't tell you how many times I'll get some stuff to make dinner early in the week, and then after I come home from work I'm so utterly beat that I can't spend the time needed to cook it before falling asleep, so I just eat some cheese and crackers or something. I've been thinking about doing like Test Pattern does, spend an entire weekend preparing meals and then freezing them for the next month, but this also seemed like an interesting idea to me, I dunno. Also, should I know who Michael Pollan is?
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Jun 15, 2015 11:15
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Captain Bravo posted:For me, personally, I think I'd like it a lot. I can't tell you how many times I'll get some stuff to make dinner early in the week, and then after I come home from work I'm so utterly beat that I can't spend the time needed to cook it before falling asleep, so I just eat some cheese and crackers or something. I've been thinking about doing like Test Pattern does, spend an entire weekend preparing meals and then freezing them for the next month, but this also seemed like an interesting idea to me, I dunno. I don't freeze them, I just put them in the fridge -- it's technically a risk because I'm not going to full sterilization, but I'm comfortable where I am on the bacterial growth curve.
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Jun 15, 2015 13:47
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Captain Bravo posted:Also, should I know who Michael Pollan is? Probably, if you care about food and/or food politics.
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Jun 15, 2015 15:06
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So that's a no, then?  In other news  Oh poo poo the Anova is back on sale! For the next three hours, Amazon is selling Anova's for 119 bucks plus free shipping. For those of you (like me) who thought you missed the bus when the $99 sale ended, now's your chance!
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Jun 15, 2015 16:21
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I don't want to pimp our thing excessively, but I'm part of the Mellow team. "The breadmaker of the sous-vide market" is a pretty accurate description of what we want to do, except that whatever it is that comes out of a breadmaker ain't no bread to me. I can't offer a sweet goon discount, but I'm happy to answer questions if you're interested in what we do and why we do it 
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Jun 15, 2015 16:42
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Drive By posted:I don't want to pimp our thing excessively, but I'm part of the Mellow team. Really? Awesome! I was wanting to know- Drive By posted:I can't offer a sweet goon discount 
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Jun 15, 2015 16:48
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How many watt-hours and how many minutes does it take to cool the water bath?
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Jun 15, 2015 16:54
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What does it use to chill the water?
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Jun 15, 2015 16:56
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Captain Bravo posted:So that's a no, then? I bought one of these as a birthday present for myself! Time for some fancy steaks.
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Jun 15, 2015 21:28
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Flash Gordon Ramsay posted:What does it use to chill the water? An array of thermoelectric cells. It's a compact, but not super-efficient kind of refrigeration. Works well for a small volume like ours and it's nice not to have a compressor chugging away. taqueso posted:How many watt-hours and how many minutes does it take to cool the water bath? For most cases it'll take around an hour to two hours cool the water bath below 40ºF, and around 150 watt-hour (or a couple of cents in electricity) if my back-of-the-napkin math isn't off by an order of magnitude.
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Jun 15, 2015 22:42
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Drive By posted:I don't want to pimp our thing excessively, but I'm part of the Mellow team. "The breadmaker of the sous-vide market" is a pretty accurate description of what we want to do, except that whatever it is that comes out of a breadmaker ain't no bread to me. Wondered when you would jump in. We talked about this in another thread a long while ago.
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Jun 15, 2015 23:02
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Samizdata posted:Wondered when you would jump in. We talked about this in another thread a long while ago. Hah, yeah! A year ago almost to the day! It's taking us a while to go from prototypes to production. I was looking at our real-time analytics today and saw a visitor referred by forums.somethingawful.com, came straight to this thread hoping it wouldn't be FYAD. When I'm on the forums I'm usually not in work mode, so I tend to stay out of the sous-vide thread unless I can be uniquely helpful (sad consequence of turning your passion into your job). If an impromptu AMA on Mellow isn't interesting I'll gently caress off back to lurking.
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Jun 15, 2015 23:43
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I'm just kind of awe-struck that a link I posted got one of the creators to come join the discussion. So are you guys shooting for 35ºF for a "Standard" fridge temperature? Also, how much power will it eat to keep the water at that temperature for any length of time? Will it come anywhere close to that 150 watt-hour figure if I leave it on overnight? For a weekend? For a week?
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Jun 16, 2015 00:13
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Captain Bravo posted:I'm just kind of awe-struck that a link I posted got one of the creators to come join the discussion. Steady-state, we're shooting for sub-39ºF. We're essentially designing to meet FDA standards for refrigeration in commercial kitchens: those are so conservative that if we hit them, there's pretty much zero chance anything will ever turn bad inside one of our devices. And the idea that you can pause or fast-forward your dinner from the office/beach/a hot date is totally worth the hassle. Plus, you get to do auto-retrogradation of starches, automatic turbo-aging of meats, semi-auto beer brewing and a bunch of other niche applications that are a bunch of fun but a lot more hassle. Also steady-state, we can do a lot better than that 150 watt-hour figure. That's for taking a substantial amount of heat from a large water mass and dropping it from ambient temperature to refrigeration temperature. Once we get there, holding is a lot cheaper: Around 20 to 30 Watt. So if you leave a chunk of salmon in there for a whole week, you're out of pocket for a whole $.50. (if my after-work math is even close to ok) Thanks a lot for posting our thing on the forums, Captain. I think I got my start sous-vizzling here in GWS a bunch of time ago, and if it weren't for this place, I don't know what I'd be doing with my life.
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Jun 16, 2015 01:32
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There you have it, everyone. Sous vide saves lives!
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Jun 16, 2015 02:32
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Drive By posted:Thanks a lot for posting our thing on the forums, Captain. I think I got my start sous-vizzling here in GWS a bunch of time ago, and if it weren't for this place, I don't know what I'd be doing with my life. How's progress on the recipe for upside-down dogcake? Will Mellow be available in non-white colors? Might I suggest a nice shade of canary, or egg yolk? CrazyLittle fucked around with this message at 05:24 on Jun 16, 2015 |
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Jun 16, 2015 05:19
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No joke, you guys should totally offer one in black. That would be stylish as hell.
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Jun 16, 2015 05:58
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Drive By posted:Steady-state, we're shooting for sub-39ºF. We're essentially designing to meet FDA standards for refrigeration in commercial kitchens: those are so conservative that if we hit them, there's pretty much zero chance anything will ever turn bad inside one of our devices. And the idea that you can pause or fast-forward your dinner from the office/beach/a hot date is totally worth the hassle. Plus, you get to do auto-retrogradation of starches, automatic turbo-aging of meats, semi-auto beer brewing and a bunch of other niche applications that are a bunch of fun but a lot more hassle. Is there any way to check to see if you drunkenly pre ordered a mellow or drunkenly cancelled a pre order for mellow? At this point I don't need a third machine but my dad may like it.
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Jun 16, 2015 06:11
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I've ordered the fathers day special Anova (regrettably not the Ebay special price  ), any advice on affordable commodity vacuum bags + sealer which won't incur too much of an Australia Tax? I read that the reusable bags (the ones with a navel you can pump from) lose their ability to hold a vacuum after a few uses, and I suspect that for those reusable bags every company/ebay seller seems to have their own incompatible attachments.
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Jun 16, 2015 13:21
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Just use ziploc freezer bags for a while. If you're paranoid about them not staying shut, then clip them to the side of the pot.
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Jun 16, 2015 16:44
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What's everyone favorite temp/time for Pork Butt. I've seen recipes varying from 140-160F. I put some in at 140F this morning for dinner tomorrow (should be about 35 hours total), but I'm wondering if I should turn it up a little when I get home tonight.
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Jun 16, 2015 17:39
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Ultimate Mango posted:Is there any way to check to see if you drunkenly pre ordered a mellow or drunkenly cancelled a pre order for mellow? Of course, shoot me an email at ze at cookmellow with your name and email and I'll look.
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Jun 16, 2015 21:56
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Drive By posted:Of course, shoot me an email at ze at cookmellow with your name and email and I'll look. If I go missing may SA mourn my loss. Thanks Drive By. In other news, I may have hit peak BSCBs.
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Jun 16, 2015 22:03
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homercles posted:I've ordered the fathers day special Anova (regrettably not the Ebay special price Just use ziploc heavy-duty freezer bags unless you feel like buying a chamber sealer.
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Jun 16, 2015 22:08
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Sportman posted:What's everyone favorite temp/time for Pork Butt. I've seen recipes varying from 140-160F. 225 for about 14 hours. Add a nice chunk of hickory to the water....... gently caress wrong thread.
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Jun 17, 2015 14:37
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Is 136 the right temp for butter poached lobster or is that going to make it too rubbery?
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Jun 19, 2015 06:22
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I'm doing a bbq in a public park tomorrow and would like an idea for something I can SV for 24 hours and then throw on the grill in the park to finish. Any ideas for 24 hour recipes? Pork belly?
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Jun 19, 2015 15:50
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Jay Carney posted:I'm doing a bbq in a public park tomorrow and would like an idea for something I can SV for 24 hours and then throw on the grill in the park to finish. Any ideas for 24 hour recipes? Pork belly? My friend did a leg of mutton sous vide for 24 hours then just coloured on the barbecue on a tray not over the coals directly but at really high heat with the lid down. I haven't enjoyed lamb as much since knowing how tasty that mutton was.
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Jun 19, 2015 15:58
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Amazon is incredible!Captain Bravo posted:In other news   I was so excited I brought it into work to show off. Of course, nobody in work knew what it was, and after explaining it a few times I gave up and just told people it was a giant battery.
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Jun 19, 2015 22:20
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Captain Bravo posted:I was so excited I brought it into work to show off. Of course, nobody in work knew what it was, and after explaining it a few times I gave up and just told people it was a giant
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Jun 19, 2015 22:49
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Captain Bravo posted:Amazon is incredible! My wife got me one for Father's day, along with the Modernist Cuisine at Home. So happy right now. I don't know what to do for my first use There's a meatloaf sandwich recipe in the book I might give a go that uses Sous Vide.
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Jun 20, 2015 02:19
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sellouts posted:Is 136 the right temp for butter poached lobster or is that going to make it too rubbery? I personally prefer around 115F, but 136 will get you a more traditional texture.
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Jun 20, 2015 02:25
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I just dropped a chuck roast into the bath @ 131 for the next 24ish hours. I put in a can of masaman curry paste and massaged it real good. I'm thinking stir fry tomorrow. 
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Jun 20, 2015 23:04
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