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You also have to buy some form of sous vide machine, which isn't all that cheap.
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Apr 15, 2016 19:46
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I recently started doing the reverse sear and have never had an indoor steak come out good before. It don't even smoke that much and is easy to do when making 4 steaks.
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Apr 15, 2016 20:16
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DekeThornton posted:You also have to buy some form of sous vide machine, which isn't all that cheap. mindphlux told me that crockpots work pretty good for that.
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Apr 15, 2016 20:45
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Mr. Wiggles posted:mindphlux told me that crockpots work pretty good for that. Crockpots take up too much space, at least if you live in an apartment with limited storage. However the Anova circulator recently became available over here, which pretty much cuts cost for available home sous vide setup in half, so I have started to consider taking the plunge.
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Apr 15, 2016 20:52
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DekeThornton posted:You also have to buy some form of sous vide machine, which isn't all that cheap. I mean yeah they cost money and if you don't have money you don't have it. But the cost to use ratio for s-v has been really great for me compared to most poo poo I use in the kitchen, with the exception of a few other over-performers (insert tiresome discussion of inexpensive Chinese cleavers and woks here).
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Apr 15, 2016 21:12
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SubG posted:I guess it depends on what you're comparing it to. I got an Anova on sale for around US$100, which is less than either my toaster oven or my microwave. And it's a gently caress of a lot less than either an oven or a range. And I've been using some form of puddle machine (not always the Anova) several times a week for around six years, so the incremental cost is pretty loving tiny. Well, over here the cheapest puddle machines available have prttyy much started at about 400$, until the Anova became available aa few months back. And in my case I already had a good convection oven, microvave and induction cooktop, so a puddle machine wouldn't really be needed, just fun.
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Apr 15, 2016 21:29
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Where do you live, Deke
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Apr 15, 2016 21:39
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Sweden,
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Apr 15, 2016 21:40
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DekeThornton posted:Well, over here the cheapest puddle machines available have prttyy much started at about 400$, until the Anova became available aa few months back. And in my case I already had a good convection oven, microvave and induction cooktop, so a puddle machine wouldn't really be needed, just fun. I mean I'm not trying to hard sell you on getting a puddle machine. I'm just trying to get across the fact that it's as essential to what I do day-to-day in the kitchen as any of the other cooking appliances more generally accepted as needed in the kitchen.
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Apr 15, 2016 21:55
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SubG posted:I understand what you're saying. The point I'm trying to make is that a puddle machine isn't something that I just use for fun, it's something I use more frequently than most other appliances in my kitchen. As in if I had to replace everything from scratch, a s-v device would be right at the top of the list, above for example a good conventional oven. If that would be the case I wouldn't really consider even 400 to be all that expensive. What keeps me from pulling the trigger is the nagging feeling I'll buy it, make a bunch of eggs, a steak or two and then let it collect dust in a drawer, which would be a waste.
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Apr 15, 2016 22:07
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I use my sous vide circulator a shitload because it's so hands-off. I don't have to fuss around with roasting things in the oven or using the stove much at all. I just get home from work, toss some poo poo in the water, and then after a bit I can sear it on my cast iron with a few extra ingredients that give it a good finish and flavor. There's little to no cleanup and it gets great results. The whole process takes a while but 80% of it is me making lovely posts on the internet while my food cooks. Most of the stuff in my kitchen is incredibly cheap so $400 is still a lot comparatively and would be a hard sell, I guess my main point is that it grew on me and isn't just some kitchen gimmick.
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Apr 15, 2016 22:36
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A sv machine is a godsend for advanced food prep. I don't use it much for eggs because a nice sunny side up is faster and more convenient, but I use it regularly on prepping bulk chicken breast for salads for the week or duck or chicken confit for a meat that reheats beautifully that I use throughout the week. Any dinner party I host usually has the meat main done sv because it's easy to precook and hold or reheat gently. I'm with SubG that it's more useful than my oven, especially if you have a nice toaster oven like the Breville, and is a core staple of my kitchen.
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Apr 15, 2016 22:42
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If you're of the even mildly technical sort of person you can buy a knock-off PID controller, solid state relay, and probe thermocouple for like $20-$25 USD and combine them to control a crock pot to within perfectly functional sous vide temperatures. I did this a few weeks back and have been impressed enough with the results that a proper commercial version with active circulation is likely a near future purchase. If you're not the technical type just try doing some reverse sear steaks - that method removes a ton of variables and darn near guarantees a good result with wider tolerance on the exact cooking time/temp than straight cooking raw meat in a pan allows. Also, who doesn't have room in their house for a crock pot? It's like the exact opposite of a single-use gimmick device.
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Apr 17, 2016 04:56
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Yeah I totally don't get having room/budget for a sous vide setup but not a crockpot... Also re steaks I tend to do everything in a cast iron on stovetop, the thicker the steak the lower the heat and as it gets close to temp you increase the heat until you finish with a super hard sear, with a hard dark crust, flipping frequently with tongs. When it's almost done throw in butter herbs and garlic and baste until you rest and pour the butter over it. Unf.
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Apr 17, 2016 08:28
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I am unfussed by a crust on my steak. As long as it has good mallards, I don't care whether it has a crust or not.
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Apr 17, 2016 20:36
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Apparently NY strip streaks are not meant to be ~1/2 inch thick and I ended up with hilariously overdone steaks.  They were still tasty, but they also exuded a lot of juice while they rested which made them become kind of waterlogged and soggy. Next time, I'm resting them on a rack of some sort.Is there a simpler way to bread something than the standard three-station breading process? Using up three different dishes/bowls and wasting a bunch of ingredients sucks, and I'm wondering if I can't just dump what I need on the plate of meat as-is.
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Apr 17, 2016 21:58
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Scientastic posted:I am unfussed by a crust on my steak. As long as it has good mallards, I don't care whether it has a crust or not. I generally like a good confit for mallards
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Apr 17, 2016 22:01
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Pollyanna posted:Apparently NY strip streaks are not meant to be ~1/2 inch thick and I ended up with hilariously overdone steaks. You can batter it instead of breading it. It's not exactly the same, but it takes less dishes.
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Apr 17, 2016 23:43
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Pollyanna posted:Is there a simpler way to bread something than the standard three-station breading process? Using up three different dishes/bowls and wasting a bunch of ingredients sucks, and I'm wondering if I can't just dump what I need on the plate of meat as-is. Soak it in buttermilk then go straight to the flour.
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Apr 18, 2016 01:58
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Rurutia posted:A sv machine is a godsend for advanced food prep. I don't use it much for eggs because a nice sunny side up is faster and more convenient, but I use it regularly on prepping bulk chicken breast for salads for the week or duck or chicken confit for a meat that reheats beautifully that I use throughout the week. Any dinner party I host usually has the meat main done sv because it's easy to precook and hold or reheat gently. For confit in the SV do you freeze the oil? Or is there a sub-chamber-sealer vacuum machine capable of pulling a vacuum on liquids?
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Apr 18, 2016 02:10
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Sextro posted:For confit in the SV do you freeze the oil? Or is there a sub-chamber-sealer vacuum machine capable of pulling a vacuum on liquids? Chamber sealers are definitely capable of vacuuming with liquids. But no, I use the moist setting, and hang the bag off the side. It does a pretty good job. I also don't use much oil, since that does nothing (per Modernist Cuisine). For fatty cuts, Kenji from serious eats actually doesn't put in any oil and just depends on the fat rendered while cooking.
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Apr 18, 2016 02:37
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Sextro posted:For confit in the SV do you freeze the oil? Or is there a sub-chamber-sealer vacuum machine capable of pulling a vacuum on liquids? don't use liquid oil. use solid pork or duck fat, or lard, or crisco, or butter, or ghee, or or or or or or
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Apr 18, 2016 06:46
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mindphlux posted:don't use liquid oil. use solid pork or duck fat, or lard, or crisco, or butter, or ghee, or or or or or or Butter flavored crisco. I've seen this and always been so curious. Finally a justification!
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Apr 18, 2016 06:58
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You can use oil. Just cut the vac process off short. Small amounts of air will always be in the pocket even w/ pro setups for low oxygen setups like 72 hr short ribs. But yeah other oils are probably better. I have no idea what you're doing but now I want to do coconut oil and pork.
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Apr 18, 2016 16:47
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Awwwww sheet yo, A Bite Of China is on Amazon. Free with Prime. The narrator is different then the version on youtube. Though. Younger. Edit: Oh, now there's a lady narrating. Suspect Bucket fucked around with this message at 21:43 on Apr 18, 2016 |
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Apr 18, 2016 21:30
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My local supermarket was actually selling duck breast, so I snagged some.  I don't know how I'm gonna cook it yet, but I'm looking forward to it! I haven't had duck in such a long time, I don't actually remember how it tastes. I guess I'll find out.
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Apr 19, 2016 01:29
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Picked up a 1968 book of salad recipes from Goodwill at the weekend. I now have a new favourite recipe direction: Partly Congeal.
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Apr 19, 2016 01:59
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So...
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Apr 19, 2016 05:34
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Happy Hat posted:So... i have felt this way for a long time
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Apr 19, 2016 06:46
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Cavenagh posted:Picked up a 1968 book of salad recipes from Goodwill at the weekend. I now have a new favourite recipe direction: Partly Congeal.  Are you waiting for Jell-o or a mayo mixture to congeal in that?
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Apr 19, 2016 13:22
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Marta Velasquez posted:
Only after you add the greatest ingredient I have seen to date on any American potted meat product: "Mechanically Separated & Defatted Chicken Parts"
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Apr 19, 2016 13:57
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The partly congeal direction comes from the recipe for 'Salad Supper' by Mrs Joe C Parrish, Kenbridge Va. 1 c hot chicken broth 2 pkg. lemon flavored gelatin 1 c mayonnaise 2 7-oz bottles Seven-Up 3 c grated cabbage 3 tbsp prepared horseradish 2 8 oz cans smoked turkey 2 1 lb cans jellied cranberry sauce Bibb lettuce. Add broth to gelatin; cool. Beat in the mayonnaise. Add Seven-Up. Partly congeal. Stir in cabbage and horseradish. Chill till firm in 8 cup mold. Serve with smoked turkey and cranberry sauce on crisp lettuce. Yield" 7-10 servings.
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Apr 19, 2016 14:34
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So, it was Jell-o *and* mayo with chicken broth.
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Apr 19, 2016 14:36
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I'm sure Mrs Gunderson has made and served that dish to great acclaim.
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Apr 19, 2016 16:38
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Cavenagh posted:The partly congeal direction comes from the recipe for 'Salad Supper' by Mrs Joe C Parrish, Kenbridge Va. It's...it's beautiful.
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Apr 19, 2016 17:02
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Cavenagh posted:The partly congeal direction comes from the recipe for 'Salad Supper' by Mrs Joe C Parrish, Kenbridge Va. There's got to be a picture with the recipe please tell me there's a picture
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Apr 19, 2016 17:04
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This thread has heard of http://lileks.com/institute/gallery/index.html right
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Apr 19, 2016 17:17
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Sadly the book has very few pictures. Even Mrs Dwight D. Eisenhower's Chicken Jewel Ring Salad doesn't get one. If the 7-Up were added when the gelatin was partly congealed, would that mean there's a chance the bubbles will stay? So it could be a Sparkling Salad, with more Cranberry sauce per portion than turkey.
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Apr 19, 2016 18:06
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Reminds me of these.
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Apr 21, 2016 11:03
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why
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Apr 23, 2016 11:10
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