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I got a "rib roast" for Christmas dinner tomorrow which appears to be just a slightly thicker rib eye cut. It's about 3 inches thick. Any reason I can't treat this as a regular rib eye steak and do it at 132 for an hour or two?
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Dec 25, 2015 00:02
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| # ? May 18, 2024 18:51 |
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Mikey Purp posted:I got a "rib roast" for Christmas dinner tomorrow which appears to be just a slightly thicker rib eye cut. It's about 3 inches thick. Any reason I can't treat this as a regular rib eye steak and do it at 132 for an hour or two? Ribeyes are cut from rib roasts, so at 3 inches thick you either have a small rib roast or a big ribeye, your choice. I'm not sure about how food safety rules would come into play there though...3 inches is pretty thick. I'd probably do it, but YMMV. I would probably go for 2 hours though, then into the hottest my oven can get for 3-5 minutes.
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Dec 25, 2015 00:12
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Mikey Purp posted:I got a "rib roast" for Christmas dinner tomorrow which appears to be just a slightly thicker rib eye cut. It's about 3 inches thick. Any reason I can't treat this as a regular rib eye steak and do it at 132 for an hour or two? 132 for at least 2 hours, seasoned in the bag with salt & aromatics. Straight in the oven(hot as possible) if you want it like a prime rib, or into a hot as gently caress pan and baste with cold butter for a thick as gently caress ribeye.
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Dec 25, 2015 00:25
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It came out perfect, thanks guys!
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Dec 26, 2015 05:22
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 got a Searzall and a TS8000 going to try it w/ some chicken thighs first (prob not optimal food item for searzall, but I've had kind of a lot of beef over the past few days.) Still going to heat up the cast iron pan, maybe just use searzall for some extra burn ......then I have a couple of ribeyes in fridge, will prob do those tomorrow.
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Dec 26, 2015 19:54
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I also got a searzall but it's missing the screw that holds it onto the burner. Emailed support and now waiting to hear back.
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Dec 26, 2015 20:39
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Looking at all these beef Wellington pictures in the post your food thread got me thinking, anyone ever do it sous vide? Cook them meat, then finish it with the duxelle/puff pastry in a hot oven?
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Dec 26, 2015 22:19
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I had the same thought when I saw the most recent beef wellington picture. Would be pretty easy as long as the beef is chilled before it gets wrapped and baked. e: http://www.scrumulous.co.uk/2012/03/sous-vide-beef-wellington/ https://www.reddit.com/r/sousvide/comments/1s22m4/beef_wellington_sous_vide/
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Dec 26, 2015 22:38
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 http://www.seriouseats.com/recipes/2015/07/crispy-sous-vide-chicken-thigh-recipe.html Botched in.. multiple ways. I have a time + temperature I really like for chicken thighs, (163 ~2h) but for some reason I decided to use nomnompaleo's 150F for 2h Seared, prob used too much oil, prob should have just let them finish in the pan and eaten but... I had to try the Searzall. I ANNIHILATED those two thighs... It is lot hotter than I was expecting. Lets see... Then I dumped wine into the pan BEFORE the shallots  Despite all that it did taste pretty good, and the Searzall impressed the hell out of me. Horn posted:I also got a searzall but it's missing the screw that holds it onto the burner. Emailed support and now waiting to hear back. yeah it is sort of a unique looking wingnut... could maybe improvise something from a hardware store.
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Dec 27, 2015 05:47
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Although a searzall diffuses the heat from a blowtorch, it can still be too tight/focused/hot if you hold it too close to your food. Get used to the idea of constantly moving it in circles, moving it from zone to zone and then coming back around several times, etc.
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Dec 27, 2015 11:04
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Any recommendation on a go-to vacuum sealer (non-chamber). The rival one I had for the last 2 years just poo poo the bed and won't seal anymore. It's like the heating element doesn't turn on at the sealing strip anymore. Everything's been cleaned, but I'm not sure what else to do.
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Dec 28, 2015 21:24
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You can get another bottom of the line Rival and it should work fine
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Dec 28, 2015 21:35
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132.5 for 1:45 + 5 mins w/ Searzall Next time I'm gonna do a more thorough job. I had a puddle of butter that was just boiling and boiling on one side, and that ate up a lot of those 5 mins.     
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Dec 29, 2015 04:13
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If I can get a Sansaire in Europe for 199e, as opposed to 199$ + shipping fees from the US + customs fees + bonus gently caress you fees from the post office, is there any reason to skip on it? I'm mostly surprised that Sansaire is still on their first (I think?) version, whereas the other brands have been updating their hardware once or twice already.
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Dec 31, 2015 13:32
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Most likely the European version will have a snootier attitude while the US version would be far more (disturbingly so) obsessed with guns. Cultural implications aside, buying it in the EU would probably give you better warranty coverage (dunno what sansaire offers, but it's probably better under european regulations) on top of apparently being cheaper. Do it.
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Dec 31, 2015 19:43
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Won't the European one have different power needs? You'll probably need to buy a power converter to get it to work in the US.
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Jan 1, 2016 04:05
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It's the European model, so 220-240v. Sorry, what I really meant is: all I see online are people talking about the Anova. THAT's the one that would cost a fortune to import, versus the Sansaire which has some local European resellers.
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Jan 1, 2016 09:07
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Didn't Anova start selling their products in Apple Stores? Worth a try.
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Jan 1, 2016 12:39
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Mango Polo posted:It's the European model, so 220-240v. I had a Sansaire. I also have an Anova. The big differences are that the Anova is slimmer (Advantage Anova) and the Sansaire has a clip instead of screw down connection (advantage Sansaire). The Anova also has a redirectable water outlet, but I've never needed to mess with it. It's a nice feature I suppose, but hardly necessary. As far as reliability, apparently there's a known issue (happened to me too) with the gears in the adjustment mechanism getting jammed and breaking. Customer service was really good about sending me a replacement though, even though I was out of warranty. On the flip side, there's lots of reports of water vapor getting into the Anovas and killing them. Again, it seems Anova customer support is responsive. All that said, were it me, and the price difference were that extreme, I'd get the Sansaire. I gave my Sansaire to a friend who uses it weekly and loves it. It's very possible they've worked out the internal bits that were problematic.
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Jan 1, 2016 14:47
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Any thoughts on the ChefSteps Joule? I've been getting blasted with social media ads for it, which makes me really wary, but they're also making me want it.
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Jan 1, 2016 16:44
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Seems like it'd be super annoying to have to use their phone app to do simple things. I wouldn't want to get it without some way to set the temperature on the device itself.
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Jan 1, 2016 17:46
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That and the price are my gripes about it. Otherwise its size, waterproofness and heating capacity are great improvements.
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Jan 1, 2016 18:23
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The other thing about the Joule that really makes me want it is the magnetized bottom, making clips/screws unnecessary for use in shallow pots. Ive been considering trying to mod my Anova with a rare earth magnet, but I'm afraid that it would screw up the movement of the propeller.
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Jan 1, 2016 22:26
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See that's a downside for me because I want plastic containers and I'd end up paying for a feature I don't want
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Jan 2, 2016 01:17
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You could still use it, just put your Cambro on top of a pizza steel.
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Jan 2, 2016 10:04
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So I didn't get a sous vide for Xmas so I'm buying myself one. I don't want a poo poo one but I don't want a million dollar one. Is Annova the way to go? What about the Gourmia? TheReverend fucked around with this message at 19:41 on Jan 2, 2016 |
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Jan 2, 2016 19:35
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Alright thanks for the feedback, I ordered the Sansaire. I'm mostly going to be cooking fish this way, very much looking forward to it. ^^^^^ If I could, I would have gone with the Anova One.
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Jan 2, 2016 19:54
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TheReverend posted:So I didn't get a sous vide for Xmas so I'm buying myself one. I don't want a poo poo one but I don't want a million dollar one. Is Annova the way to go? Either the Anova or Sansaire are good units No idea about the Gourmia Steve Yun fucked around with this message at 20:13 on Jan 2, 2016 |
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Jan 2, 2016 20:08
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Steve Yun posted:Either the Anova or Sansaire are good units Is this the Anova that people are talking about? I'm thinking about ordering one as well, and want to make sure I've got the right model.
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Jan 3, 2016 04:15
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Both the old Anova One and the new Anova Precision Cooker are good units
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Jan 3, 2016 04:17
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I prefer the Anova One over the newer one. It's higher wattage and it has a physical switch so you can power it off and not unplug it all the time. It also just uses a standard, detachable power cable that every computer PSU has used forever so you can get a nice short one/right angle one, etc. depending on your needs. The new one has the cord hardwired in which is a pain in the rear end. For example my old One is plugged in behind the fridge and when I want to swap the water in my Cambro I can just unplug from the back of the unit and leave it clipped onto the bucket rather than remove it. It's also cheaper.
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Jan 4, 2016 21:02
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Did a cheap eye of round roast for 30 hours at 131 degrees, turned out fantastic. Pink from edge to edge and melt in your mouth tender. Not a hint of gristle or sinew in that cut so it got turned into French dip sandwiches with a quick jus. A+ will cook regularly
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Jan 4, 2016 21:19
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Are there different kinds of brisket? Doing some preliminary reading before I try my hand at some, do flat and point have to be cooked separately? e: Also god drat there's a billion different recipes for this thing, temperatures ranging from 129 to 170 what the hell AnonSpore fucked around with this message at 00:34 on Jan 6, 2016 |
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Jan 5, 2016 23:54
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AnonSpore posted:Are there different kinds of brisket? Doing some preliminary reading before I try my hand at some, do flat and point have to be cooked separately? Not necessarily different kinds, but a cut of brisket has two ends - the (fatty) point and the (lean) tip. Sometimes you only get one or the other when you buy a piece of brisket but in general you should have both and you do not need to cook them separately. They will come out with different textures due to the difference in fat content, though. I've found that I like my brisket best smoked for 3-4 hours and then cooked at 134 for 48 hours, but that yields a pink meat that not everyone is expecting out of a brisket. The cooks at higher temps yield the more traditional style gray colored meat, and are a lot closer to a braised brisket.
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Jan 6, 2016 04:58
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Cool. Ended up not buying the brisket after all because the local butcher only sells them whole, and 16 pounds of meat is a bit much for me to handle at the moment. Is it possible to get Searzalls anymore? The amazon page has been sold out forever and their page hasn't updated in over half a year.
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Jan 7, 2016 01:21
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AnonSpore posted:Is it possible to get Searzalls anymore? The amazon page has been sold out forever and their page hasn't updated in over half a year. I got one from Amazon at the end of September, it arrived the next day.
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Jan 7, 2016 01:45
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 Hmm... maybe I should sell mine for $1000 right now and buy that swing bucket centrifuge I keep pining for. edit: okay, I put my used one up for $1000, let's see if there's a restaurant that accidentally breaks one and is desperate to replace it Steve Yun fucked around with this message at 02:30 on Jan 7, 2016 |
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Jan 7, 2016 01:53
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Haha I still haven't opened mine, I'm gonna do the same. $999. edit: wow Amazon wants $150 in fees on a $999 listing? Chemmy fucked around with this message at 04:40 on Jan 7, 2016 |
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Jan 7, 2016 04:30
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Not trying to burst bubbles or anything, but I had a buddy grab one from ebay a couple days ago for like eighty bucks. VVV: ha, good point. esperantinc fucked around with this message at 04:59 on Jan 7, 2016 |
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Jan 7, 2016 04:54
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esperantinc posted:Not trying to burst bubbles or anything, but I had a buddy grab one from ebay a couple days ago for like eighty bucks. Guess my seconds of work are for naught.
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Jan 7, 2016 04:55
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