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Only an hour at 110, they are fine. Just cook em. ANOVA seems to be really good about replacement, so email them asap.
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Jul 8, 2015 04:26
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SubG posted:Pretty much any food science text will cover it, but here's an article on PubMed if you're actually skeptical. Ah, that makes sense, thanks.
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Jul 8, 2015 21:46
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With the heat wave we've had over the weekend, I couldn't stand the thought of doing a pork tenderloin stir fry as I'd planned. Then I'd remembered I have this sous-vide thing I'd done some pretty good chicken salads with! So I cooked up a very random pork tenderloin salad with lettuce, carrots, cucumber, pistachios and strawberries with wafu dressing. That was pretty good.  I'd like to use this thing more often, but it's a bit of a chore to use on weeknights given the cooking times. I figured I could just start it up in the morning before going to work and come home to a ready meat... But what if that takes me beyond the recommended cooking time? I have some duck magret that I'd like to sous-vide as per this recipe, which states up to 4 hours, but it'd likely end up cooking for 7-8 hours instead. Can you actually overcook things with sous vide? Also, for storing sous-vide meat for later, directions are to dunk the meat in ice water before storing it in the fridge. Is it better to store it in its original bag, with liquids, or should I dump the liquids first?
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Jul 13, 2015 19:37
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Jan posted:With the heat wave we've had over the weekend, I couldn't stand the thought of doing a pork tenderloin stir fry as I'd planned. Then I'd remembered I have this sous-vide thing I'd done some pretty good chicken salads with! So I cooked up a very random pork tenderloin salad with lettuce, carrots, cucumber, pistachios and strawberries with wafu dressing. That was pretty good. Your meat will get a little softer, but will still be edible. If doing a cook-chill, dunk the whole bag, unopened, in the ice bath and then into the fridge. The idea is that the inside of the bag is a) sealed and b) pasteurized. If you chill it down and put it in the fridge, it will keep for weeks just fine.
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Jul 13, 2015 19:49
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made this last night, best ham i've ever had in my life http://www.seriouseats.com/recipes/2013/12/sous-vide-city-ham-with-balsamic-brown-sugar-glaze-recipe.html
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Jul 13, 2015 20:35
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Just vizzled up some burgers. 134 for an hour, with some already-cooked bacon and a little cheddar mixed in with the beef. Quick sear on each side. Those were some drat fine burgers.
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Jul 14, 2015 00:55
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I was thinking of pre-cooking some cut up chicken breast pieces before breading and frying them in a pan. Should I do less than the normal cooking temperature due to the added heat from the frying step, or is it fast enough that it doesn't really matter?
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Jul 14, 2015 23:57
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nuru posted:I was thinking of pre-cooking some cut up chicken breast pieces before breading and frying them in a pan. Should I do less than the normal cooking temperature due to the added heat from the frying step, or is it fast enough that it doesn't really matter?
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Jul 15, 2015 01:31
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This new Anova really, really doesn't like steam. Setting the temp to 75C (167F) I find that the water bath needs to be sealed enough to not have any condensation form on the Anova, otherwise the temperature reading starts spiking to 220C and the device shuts down with an internal error. When Anova's upper part is devoid of condensation it keeps chugging on just fine. A little unfortunate, just means that (to me) sourcing a water bath container that you can employ a good seal over is important. I don't suppose there's a dremel attachment with the same diameter as the anova precision cooker metal skirt? 
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Jul 15, 2015 03:30
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homercles posted:I don't suppose there's a dremel attachment with the same diameter as the anova precision cooker metal skirt? Ping-pong balls. http://www.amazon.com/Generic-Pract...ping+pong+balls or foil.
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Jul 15, 2015 06:05
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Or sturdy foam like they make pool noodles out of
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Jul 15, 2015 06:47
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homercles posted:I don't suppose there's a dremel attachment with the same diameter as the anova precision cooker metal skirt? Hole saw.
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Jul 15, 2015 12:33
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ANOVA Precision just went on a Lightning deal at Amazon for 139.99. You need Prime for the discount, though.
BIG HEADLINE fucked around with this message at 19:30 on Jul 15, 2015 |
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Jul 15, 2015 19:11
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Thanks for the heads up! I just bought one so I'm sure I will be posting in here soon.
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Jul 15, 2015 20:56
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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pogothemonkey0 posted:Thanks for the heads up! I just bought one so I'm sure I will be posting in here soon. No problem - glad to help. EDIT: Back to 179.99. BIG HEADLINE fucked around with this message at 06:31 on Jul 16, 2015 |
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Jul 15, 2015 21:06
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Got mine on that lightning deal too. The box is interesting to say the least, big black and yellow tube that looks kind of like a battery. Off to the grocery store tomorrow morning, it's sous vide week coming up!
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Jul 18, 2015 04:10
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Gonna cook my first big roast tomorrow! It's a boneless pork loin (not tenderloin) about 6" across and 3" up and down. Is this cylinder-like enough for Baldwin tables? I'm thinking 6 hours at 134° F, then searing chops individually for maximum crust. I do want it to be safe, especially since I'm cooking for other people. Thoughts or ideas?
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Jul 18, 2015 19:26
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i like nice words
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I've been cooking pork ribs for three days now because science
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Jul 18, 2015 19:52
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Smiling Jack posted:I've been cooking pork ribs for three days now because science Main problem was structural integrity in getting it onto the grill and then oh my god it's full of stars
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Jul 20, 2015 17:12
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Smiling Jack posted:Main problem was structural integrity in getting it onto the grill and then oh my god it's full of stars I've considered wrapping in tinfoil before vac sealing, so I can get it to the grill and the unwrap in situ, but I'm not sure it would work well, and I don't have a grill at the moment. Hmm. Would Saran-wrapping inside a vac bag let me keep liquid seasonings against the item without the usual sealing suction problem?
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Jul 20, 2015 18:29
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Eh, if your meat has no structural integrity you may as well be eating tofu, IMO. It's very possible to get too tender. I made the mistake of ordering some ribs from a new restaurant a couple nights ago and they were so soft I didn't even bother finishing them. Do people really like eating mush sticks?
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Jul 20, 2015 22:34
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Choadmaster posted:Eh, if your meat has no structural integrity you may as well be eating tofu, IMO. It's very possible to get too tender. I made the mistake of ordering some ribs from a new restaurant a couple nights ago and they were so soft I didn't even bother finishing them. Do people really like eating mush sticks? Yes. Almost every non-rib-dedicated restaurant i've ever visited that serves ribs serves them as mush-on-bone. People think it's great, maybe because it's what they expect.
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Jul 21, 2015 00:22
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If you want to do that let them chill before searing, they'll regain structural integrity. I'm not sure if I'm remembering correctly why, but I think it's because when the broken down connective tissue solidifies inside the muscle it becomes heat stable. Or maybe it's the gelatin, I can't remember, I've done it before for firmer stewed meats and pastrami.
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Jul 21, 2015 02:27
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So I bought some flank, skirt and flat iron steak today that I plan on sous vide'ing tomorrow or Saturday at my family's house and I'd like to prep and vacuum seal them before so I have less to take with me. What seasonings (s+p, herbs, butter, oil) can go in with the steaks up to a day before actually starting the cook? I figure butter and dry herbs are fine, but I'm more concerned with the salt. Any advice here?
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Jul 23, 2015 21:18
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I'm experiencing an interesting learning curve where I'm making some sous vide stuff worse than I would with traditional cooking methods. Using a brand new Anova precision cooker. Attempts: 1. Strip steak, 130 for 1hr, sear it off. Overcooked it, tried to sear too much. 2. Chicken + salt and pepper, 145 for 1 hr. Turned out beautifully moist, but there was somehow an off flavor that didn't taste good? 3. Country style pork ribs + bbq sauce, 141 for 24 hours. Drained, put in a pan, brushed with bbq sauce and broiled for 5 minutes. Some pieces were dry. Tonight is this, will see how it goes. http://recipes.anovaculinary.com/recipe/perfect-double-thick-rosemary-infused-pork-chop-with-hard-cider-glaze-braised-cabbage-and-apples
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Jul 24, 2015 00:11
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Random Hero posted:So I bought some flank, skirt and flat iron steak today that I plan on sous vide'ing tomorrow or Saturday at my family's house and I'd like to prep and vacuum seal them before so I have less to take with me. What seasonings (s+p, herbs, butter, oil) can go in with the steaks up to a day before actually starting the cook? I figure butter and dry herbs are fine, but I'm more concerned with the salt. Any advice here? Salt's fine assuming you aren't adding enough to cure the thing. In general you want to either salt immediately before searing or an hour or so (or more) before searing. The former gets you slightly better crust and slightly less of a flavour boost from the salt (that is, not just saltiness, but the general flavour accentuating action). The latter gets you better flavour enhancement. You don't want to salt in the window in between `immediately' and `about an hour' because you'll be giving the salt enough time to draw water out of the meat but not enough time for it to be reabsorbed. I believe Our Lord And Savior Kenji did a blog post about it and I'm sure someone will be along presently to link it.
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Jul 24, 2015 00:40
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SubG posted:I'm sure someone will be along presently to link it. This feels like a predestination vs free will dilemma
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Jul 24, 2015 01:02
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SubG posted:Salt's fine assuming you aren't adding enough to cure the thing. Speaking of curing, I SVd some ribs once and put a good amount of rub on them, because generally you lose a lot during cooking. But of course sous vide is different and they absorbed every bit of salt and were inedible.
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Jul 24, 2015 01:05
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SubG posted:Butter's fine. Dry herbs are fine but you don't want them to be in contact with the meat as that will result in flavour spots. Some people don't seem to give a poo poo, but it's easy enough to either arrange the herbs in the bag so they're just off to the side or to make a little open sachet (e.g. out of the vacuum bag material) to put in the bag. Butter's no good according to Kenji at least, supposedly it pulls the fat soluble compounds out of the meat and into the butter. http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#addfat
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Jul 24, 2015 01:22
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Jarmak posted:Butter's no good according to Kenji at least, supposedly it pulls the fat soluble compounds out of the meat and into the butter. I mean I'd love to see actual data on it, but this really sounds like too much theory not enough practice.
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Jul 24, 2015 01:34
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Kenji's right, added fat is bad. If you were to put 1T of butter in a bag with your steak, which is about what you'd use for a pan sauce, you will dilute herby flavor compounds. Not to mention, butter fat/solids certainly aren't going to go into, or stick your steak at 120F, so why do it? e: my experience being that I do this often, and for a living, on a daily basis, and steaks SV'd with any kind of fat tasted blander to all of the chefs. S&P and herbs are all you need in the bag. Chef De Cuisinart fucked around with this message at 01:56 on Jul 24, 2015 |
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Jul 24, 2015 01:54
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Chef De Cuisinart posted:Kenji's right, added fat is bad. If you were to put 1T of butter in a bag with your steak, which is about what you'd use for a pan sauce, you will dilute herby flavor compounds. I mean I wouldn't put butter in with most meats and I really don't `get' trying to use a bag in a water bath for poaching or braising (since poaching and braising work perfectly well for what they do in their `traditional' forms). But if you're trying to argue that oil in the bag is bad you really have to account for the fact that all kinds of poo poo is oil soluble but not water soluble, so in addition to whatever notional dilution you're causing you're also releasing a lot of poo poo that you wouldn't otherwise be. I mean you wouldn't try to bloom spices in water versus oil, would you?
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Jul 24, 2015 02:05
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SubG posted:Depends on the herbs and how much of them you're using in proportion to the butter/oil. Yeah that might work if your goal is to make the butter taste better, but it doesn't matter how many compounds from the herbs get dissolved if they all stay trapped in the butter along with the compounds that would have dissolved without it, as well as pulling fat soluble compounds out of the meat. Also no fat is definitely not penetrating the meat.
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Jul 24, 2015 03:13
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Jarmak posted:Yeah that might work if your goal is to make the butter taste better, but it doesn't matter how many compounds from the herbs get dissolved if they all stay trapped in the butter along with the compounds that would have dissolved without it, as well as pulling fat soluble compounds out of the meat. Further, you can't have it both ways. If the oil isn't penetrating into the meat then there is no mechanism for it to `pull fat soluble compounds out of the meat'. A solvent can't dissolve poo poo where it ain't. That said, essentially all techniques based on submersion of meat in flavoured liquids (brining, marinading, braising, and so on) are predominantly surface phenomena. So if your argument is that you're probably better off doing whatever you're going to do with butter while the steak (or whatever) is in the pan rather than in the bag I agree. But that's not what Kenji was saying, and that's not what I was responding to.
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Jul 24, 2015 03:29
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SubG posted:So if your argument is that you're probably better off doing whatever you're going to do with butter while the steak (or whatever) is in the pan rather than in the bag I agree. But that's not what Kenji was saying, and that's not what I was responding to. In fairness to Kenji, you're actually arguing against Jarmak's slightly-off paraphrasing. Kenji doesn't say butter pulls flavor from the meat, but that it absorbs the flavors of the herbs and seasonings you put in with the meat, such that you're flavoring the butter (most of which isn't going to make it to anyone's mouth) rather than the meat.
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Jul 24, 2015 04:22
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Choadmaster posted:In fairness to Kenji, you're actually arguing against Jarmak's slightly-off paraphrasing. Kenji doesn't say butter pulls flavor from the meat, but that it absorbs the flavors of the herbs and seasonings you put in with the meat, such that you're flavoring the butter (most of which isn't going to make it to anyone's mouth) rather than the meat. Kenji posted:Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats. I think the dilution of herb flavour is a non-issue (just add more herbs) and, as I commented in my first response on the subject, I'm sure the dilution of fat-soluble flavour compounds from the meat is something that happens. But it's almost certainly irrelevant (because it's not going to happen much---because it's largely a surface phenomenon and therefore can't possibly affect the overwhelming majority of fat-soluble flavour compounds in the meat), and to whatever extent it is happening, it is necessarily happening simultaneously with the transport of fat-soluble flavour compounds from whatever herbs are there into the meat.
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Jul 24, 2015 04:43
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I don't think I have done BSCB without butter (when I don't use teriyaki or chile sauces).
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Jul 24, 2015 04:45
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I just canceled my Nomiku 2.0 order -- nothing against it or the delays (comes with the territory on Kickstarter), but I don't really eat meat anymore and wouldn't really be able to justify something that specialised for how infrequently I'd be using it. It would be nice to have for eggs and the occasional veggies though, and I've also been thinking of getting into homebrewing. It seems like a PID + water urn* setup would be the most versatile (a bit clunky/ugly and comparatively fiddly to put together, but probably suits my purposes best), to those of you using PID's, does this PID/SSR/PT-100 sensor kit look fine? Bonus for me is being able to buy another probe + a stick heater and use it for controlling the water bath when I develop colour film, if I decide to get back into that. *I know a 40L (~10 gallon) urn would be best for doing full 5 gallon brews, but the 40L urns cost double and I'd be satisfied with just brewing in smaller batches if it came to that. Pompous Rhombus fucked around with this message at 06:53 on Jul 24, 2015 |
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Jul 24, 2015 06:49
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SubG posted:I think the dilution of herb flavour is a non-issue (just add more herbs) and, as I commented in my first response on the subject, I'm sure the dilution of fat-soluble flavour compounds from the meat is something that happens. But it's almost certainly irrelevant (because it's not going to happen much---because it's largely a surface phenomenon and therefore can't possibly affect the overwhelming majority of fat-soluble flavour compounds in the meat), and to whatever extent it is happening, it is necessarily happening simultaneously with the transport of fat-soluble flavour compounds from whatever herbs are there into the meat. It does become an issue of cost in a commercial environment. It isn't a largely surface loss, if you're salting before bagging because osmosis. Bottom line, there's no reason to add fat to your bag, and at least 1 definite reason to not add it.
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Jul 24, 2015 14:20
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Chef De Cuisinart posted:It does become an issue of cost in a commercial environment. Chef De Cuisinart posted:It isn't a largely surface loss, if you're salting before bagging because osmosis. Bottom line, there's no reason to add fat to your bag, and at least 1 definite reason to not add it. But all that diffusion is almost entirely at the surface as well. Ever cured a piece of meat? Observed how you can literally pack a piece of meat in salt and yet it still takes weeks or months to dry out? That's because the diffusion of salt through the meat is that slow. And salt is pretty small and well-behaved so those Na+s and Cl-s get transported about as well and as quickly as anything will. Certainly more quickly than any bigass organosulfur compounds (like you get out of aliums) or god help you diterpenoids (from e.g. rosemary or some of the fat-soluble poo poo in the meat). So no, really, all that diffusion is primarily a surface phenomenon. And I want to point out, again, that I'm not arguing that you should add butter (or anything else) to the bag when you're putting meat in the puddle machine. Just that people keep throwing out theoretically science-y sounding arguments that contain fundamental errors.
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Jul 24, 2015 15:50
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