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Searzall's email autoreply says they'll be back in stock "the second week of January". Jan 2015???? They didn't say.
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Jan 7, 2016 07:48
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Oh look a customer emailed me about my $1000 searzall
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Jan 7, 2016 09:21
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Seems legit.
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Jan 7, 2016 14:03
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CrazyLittle posted:Searzall's email autoreply says they'll be back in stock "the second week of January".  A human replied: quote:Amazon is currently holding all Searzalls as the holiday was extremely busy for them and they couldn't restock in time. They claim they'll be in stock the second week of January.
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Jan 7, 2016 17:45
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The jerks still haven't gotten back to me about my missing screw!
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Jan 7, 2016 18:47
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Sansaire arrived, container arrived. Cooking some cheap as hell pork tenderloins at 57c for the next two hours. I'm pretty giddy to see what's it like.
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Jan 7, 2016 19:01
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Mango Polo posted:Sansaire arrived, container arrived. Should be some pretty great stuff, pork tenderloin is what sous vide is made for. Don't fear the pink!
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Jan 7, 2016 20:10
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Pork at 134f? I don't think I've ever had it that low. Not sure I'd like the texture.
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Jan 7, 2016 20:13
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Flash Gordon Ramsay posted:Pork at 134f? I don't think I've ever had it that low. Not sure I'd like the texture. It's very soft, not for everyone though. I like chicken sashimi though, so maybe I'm just crazy.
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Jan 7, 2016 20:25
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Flash Gordon Ramsay posted:Pork at 134f? I don't think I've ever had it that low. Not sure I'd like the texture. I can confirm it isn't great. Pork need higher temperatures.
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Jan 7, 2016 20:25
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Indolent Bastard posted:I can confirm it isn't great. Pork need higher temperatures. Hmm yeah, I'm going to agree a bit. The first two hits for "pork tenderloin sous vide" said to go for 57c/2 hours so I went with that. While it actually tastes really good and the texture is soft and slightly chewy, I think I'd prefer it a smidge higher next time.  Definitely would have to sear it on the pan once it's done if I had to serve it to guests to avoid it looking like a poop log with blood (chili flakes) smears. And still it came out better than the oven baking I'd previously tried. Mango Polo fucked around with this message at 21:11 on Jan 7, 2016 |
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Jan 7, 2016 21:09
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Mango Polo posted:looking like a poop log with blood (chili flakes) smears. I know what I'm making for halloween this year!
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Jan 7, 2016 22:17
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Flash Gordon Ramsay posted:Pork at 134f? I don't think I've ever had it that low. Not sure I'd like the texture.
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Jan 7, 2016 23:55
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So my Anova One's impeller is really off center, to the point where I hear it grind for a bit and then stop completely. Is there an easy fix for this or should I just call customer support for an exchange? 
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Jan 8, 2016 03:29
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That looks similar to mine, are you sure you're sitting the shroud completely in it's place?
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Jan 8, 2016 03:37
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Edit: OK, figured it out. The new container I was using had slightly sloping sides that were pushing against the shroud. Thanks for the help
Symetrique fucked around with this message at 04:23 on Jan 8, 2016 |
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Jan 8, 2016 04:17
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Any good recommendations for a searing pan? My kitchen has poor ventilation, so even when I thoroughly dry meat and use a high smoke point cook oil, like grapeseed, my kitchen can still get really smokey. I used Calphalon Unison Sear Non-stick Grill Pan, which did a decent job of searing and reducing smoke, but it got warped over time and I had to get rid of it. I've been trying to use a tri-ply stainless steel pan and with or without a lid, it produces quite a bit of smoke. I know some smoke is inevitable, but are there any good searing/grilling pans out there that don't produce too much smoke? I can always get another one of the Calphalon pans, but I wouldn't mind getting something better. I'd love to tryout a Searzall, just not comfortable using it in my current kitchen.
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Jan 9, 2016 00:16
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Enameled cast iron is probably ideal, since it won't generate smoke on its own like regular cast iron will, and it's heavy so it will store a lot of heat and get the searing done quicker, also cutting down on smoke generated by the steak. You can find cheap ones at Target.
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Jan 9, 2016 00:24
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Steve Yun posted:Enameled cast iron is probably ideal, since it won't generate smoke on its own like regular cast iron will, and it's heavy so it will store a lot of heat and get the searing done quicker, also cutting down on smoke generated by the steak. Nice, I'll pick one up.
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Jan 9, 2016 00:35
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Is there a consensus on time and temp for flank steak? I'm looking around online and I've seen anywhere from 131-136* for 2-24 hours... the cut I have is 1.75lbs and roughly 2" thick. Thanks!
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Jan 9, 2016 00:54
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Protip: don't bother cooking flank cut short ribs sous vide
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Jan 9, 2016 02:16
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So I got an ANOVA for Christmas and decided to make some fish as a first go. I bought some catfish and ran it at 132F for about 45 min. Seasoning and flavor was really nice, soft texture, Slightly flaky. At the end I decided to put it under the broiler to brown up the top. While this made the top nice and crispy, the smell through my house was unbearable... What the hell did I do wrong?
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Jan 9, 2016 03:47
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7 Bowls of Wrath posted:What the hell did I do wrong? Catfish can be a very fishy fish.
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Jan 9, 2016 04:13
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I did a 48 hour chuck roast that turned out very nice but the problem is I have no idea what to do with the remaining ~2.5 pounds of this meat after I've stuffed my fat goon face. Is there a good way to fridge/freeze and then reheat this stuff and keep it tender?
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Jan 9, 2016 04:40
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AnonSpore posted:I did a 48 hour chuck roast that turned out very nice but the problem is I have no idea what to do with the remaining ~2.5 pounds of this meat after I've stuffed my fat goon face. Is there a good way to fridge/freeze and then reheat this stuff and keep it tender? Just fridge or freeze and reheat to whatever temp in your water bath for service. The cooking process and collagen breakdown have already happened, now it's a case of re-thermalization.
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Jan 9, 2016 05:42
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AnonSpore posted:I did a 48 hour chuck roast that turned out very nice but the problem is I have no idea what to do with the remaining ~2.5 pounds of this meat after I've stuffed my fat goon face. Is there a good way to fridge/freeze and then reheat this stuff and keep it tender? Or, you could have me over for sandwiches...
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Jan 9, 2016 11:07
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Anybody have an recommendations for a DIY sous vide? Or have any ideas which would make a great machine? I already have the Anova, and I love it, but I wanna make a sous vide that has a low profile, as well as being able to access on my phone. The idea came about because I wanted to have the ability to put my dinner in an ice bath in the morning, and then I can turn on the machine while at school, so it would be ready when I get home I'm currently going to to a trades school as a machinist, so I have access to all the metal working, woodworking, and electronics disciplines to create this machine. The sky is the limit. I was thinking of creating a double hulled steel enclosure similar to the sous vide supreme. Or maybe just use a ceramic pot and then fabricate a lid with all the necessary electronics a part of it. I would be using rasberry pi and arduino (something I've just recently have been introduced to) for the controls If anybody is serious about helping me out with this, I would be willing to fabricate the final product (aside from eletronics) and ship a few out.
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Jan 9, 2016 19:27
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Um... are you asking us how to go about making a Mellow? Because the guy that worked on the Mellow, and is currently prepping Mellow for it's rollout posts in this thread. I mean, he probably would have some very good tips on building a Mellow, but I'm not 100% certain he would support you in your venture.
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Jan 9, 2016 19:58
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Captain Bravo posted:Um... are you asking us how to go about making a Mellow? Because the guy that worked on the Mellow, and is currently prepping Mellow for it's rollout posts in this thread. I just looked that up. It's an amazing device, and way out of the league of what I would be building. On the other hand, I would like to have all the same features, without the cooling capabilities. I don't mean to step on anybody toes. What I'm building would require a lot of labor and skill from the individual to create. This is meant as a student project, not a production piece. What I'm going to be creating is something very similar to existing DIY projects (slow cookers, rice cookers, cooler with added heater, etc). But most of these projects have wires going everywhere and generally look like crap. And I have no idea which type of enclosure/heater/pump combo works the best.
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Jan 9, 2016 21:08
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never happy posted:Anybody have an recommendations for a DIY sous vide? Or have any ideas which would make a great machine? I already have the Anova, and I love it, but I wanna make a sous vide that has a low profile, as well as being able to access on my phone. The idea came about because I wanted to have the ability to put my dinner in an ice bath in the morning, and then I can turn on the machine while at school, so it would be ready when I get home You could probably forgo the raspberry pi - Arduino is plenty smart for what you'd need to be doing unless you also want to run minecraft on your sous vide rig.
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Jan 9, 2016 21:50
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About 10 hours into a 24 hour pork shoulder, came back and noticed that the seal on the bag had broken and there is air around the top of the shoulder. Is that a safety issue or should it be fine given that it's still at 71 Celsius?
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Jan 9, 2016 22:10
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That should be fine - in longer, hotter cooks, I've gotten some bubbles even without the seal having been lost, just from air and water vapor expanding. EDIT: Brisket at 144f/30hours: good idea or bad idea?
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Jan 9, 2016 22:14
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Dirk the Average posted:About 10 hours into a 24 hour pork shoulder, came back and noticed that the seal on the bag had broken and there is air around the top of the shoulder. Is that a safety issue or should it be fine given that it's still at 71 Celsius? It's fine, just reseal it so water doesn't start getting in. a foolish pianist posted:EDIT: Brisket at 144f/30hours: good idea or bad idea? I like brisket at 160; lower temps just don't produce a classic brisket texture, IMO. But this is entirely subjective and the only way to know what you'll like is to experiment.
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Jan 10, 2016 09:22
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I picked up a pork shoulder myself the other day, noticed most people will just make pulled pork out of it. Is that the accepted thing to do? Saw some other posts about cooking it medium rare like a pork chop.
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Jan 12, 2016 21:43
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AnonSpore posted:I picked up a pork shoulder myself the other day, noticed most people will just make pulled pork out of it. Is that the accepted thing to do? Saw some other posts about cooking it medium rare like a pork chop. I did the same thing and made pulled pork that turned out quite nicely. Haven't tried medium rare, but I'd be a bit wary to do so just because of how thick the cut is. In my opinion, you're better off doing medium rare + searing on a thinner piece of meat.
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Jan 12, 2016 21:59
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AnonSpore posted:I picked up a pork shoulder myself the other day, noticed most people will just make pulled pork out of it. Is that the accepted thing to do? Saw some other posts about cooking it medium rare like a pork chop. Roast that butt. 
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Jan 12, 2016 22:27
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A contender appears!
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Jan 13, 2016 17:45
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OMG first my game consoles needed software updates and then my phone and now my immersion circulator Anyways, post your review when you get a chance, I'm curious to know how it is
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Jan 14, 2016 00:08
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Is my Anova faulty? Started with roughly 110F water, been waiting nearly an hour for it to get to 165F. It's 163F now so I only have a little bit longer to go, but then I still have an hour of cooking in front of me. I know the Anova One heats faster but this isn't normal, right? I don't have any windows open or other ways for super cold air to get into the room.
DARPA Dad fucked around with this message at 00:41 on Jan 14, 2016 |
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Jan 14, 2016 00:35
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DARPA Dad posted:Is my Anova faulty? Started with roughly 110F water, been waiting nearly an hour for it to get to 165F. It's 163F now so I only have a little bit longer to go, but then I still have an hour of cooking in front of me. I know the Anova One heats faster but this isn't normal, right? I don't have any windows or other ways for super cold air to get into the room. If your container isn't covered, it's going to take a long time to get to high temps and a lot of energy to keep the water there. I use a cooler with a corner of the lid cut out for mine, and it works great, but in an open metal container, it's rather less great.
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Jan 14, 2016 00:42
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