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bonds0097 posted:I love the Wi-Fi. Nice to be able to get the water going before I head home from the trails/gym/whatever. I thought it was a dumb-as-hell gimmick until I actually got the Anova. Having my phone go 'deep-doop, your water is ready' is actually a really handy feature. I do wish they'd make a $125 version without it though, I'd put up with a chirpy timer to save the cash.
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Jun 22, 2016 13:55
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| # ? May 30, 2024 02:28 |
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spankmeister posted:Netherlands, and if my goons.xlsx is up to date you're in Germany and I order stuff from Germany all the time. Deutsch ist kein Problem. Alles klar, wenn ich einen günstigen Händler finde, schicke ich dir einen Link.
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Jun 22, 2016 15:57
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bonds0097 posted:The Anova works well and is very easy to clean. The only thing I would recommend is that if you have hard water, that you toss some vinegar in your cooking bath every once in a while, does a magnificent job of descaling everything (and scale build-up can block the temps sensor). I will do this, our water is at 18 degrees hardness in Munich...fishtanks were a bitch to maintain, which is why I gave up that hobby
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Jun 22, 2016 16:00
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Got a pair of venison loin steaks, what's the temperature for medium rare? Or is there a different doneness that I should be aiming for?
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Jun 23, 2016 01:01
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AnonSpore posted:Got a pair of venison loin steaks, what's the temperature for medium rare? Or is there a different doneness that I should be aiming for? 131-135. Venison tenderloin is already quite tender so you should just aim for 6.5 log decimation, no need to cook forever. 90 min at 131 or 36 at 135 should do it (that is cook time after core temp has reached target temp).
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Jun 23, 2016 02:27
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I am going to a BYOBeef BBQ tonight, if I sous viddled myself a nice steak, would it be safe to leave it in the bag for ~1 hour before searing it on the BBQ? I know about ice water cooling and storing, but I just need to bridge a gap of 2hrs max.
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Jun 23, 2016 11:22
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That sounds like a recipe for adult diapers.
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Jun 23, 2016 12:53
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Yeah I suspected as much...
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Jun 23, 2016 13:22
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e: nvm
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Jun 23, 2016 13:41
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If it's already been puddled, I would absolutely eat it if I had to wait an hour or two to sear it.
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Jun 23, 2016 17:23
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Would it be foolish to attempt 72h short ribs in a ziploc instead of a vac bag? So far I've not even bothered to use zipclocs, just freezer bags that I clipped to the edge of my SV cambro, but max cook time has been 4h hours so far. Given that the cambro is somewhat shallow, I wouldn't even submerge the seal of the bag. edit: some quick googling shows that not submerging the entire bag might be inadvisable due to bacterial growth towards the top. Still would be good to hear some goon experiences with this method. Serendipitaet fucked around with this message at 18:09 on Jun 23, 2016 |
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Jun 23, 2016 18:05
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Hopper posted:I am going to a BYOBeef BBQ tonight, if I sous viddled myself a nice steak, would it be safe to leave it in the bag for ~1 hour before searing it on the BBQ? I know about ice water cooling and storing, but I just need to bridge a gap of 2hrs max. You're fine. It'll be pasteurized.
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Jun 23, 2016 18:12
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Serendipitaet posted:Would it be foolish to attempt 72h short ribs in a ziploc instead of a vac bag? So far I've not even bothered to use zipclocs, just freezer bags that I clipped to the edge of my SV cambro, but max cook time has been 4h hours so far. Given that the cambro is somewhat shallow, I wouldn't even submerge the seal of the bag. Use a gallon bag so that you can submerge your food deeper while still keeping the seal clipped to the top of the cambro
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Jun 23, 2016 18:14
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be sure to use freezer bags as opposed to storage, storage ones aren't watertight generally.
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Jun 23, 2016 19:02
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Steve Yun posted:Use a gallon bag so that you can submerge your food deeper while still keeping the seal clipped to the top of the cambro Sounds sensible, thanks! MasterFugu posted:be sure to use freezer bags as opposed to storage, storage ones aren't watertight generally. Got it, they're quite heavy ones and good for up to 90° C so I hope for the best. Ribs are in the water now, hope this will turn out to be a good Sunday supper.
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Jun 23, 2016 20:36
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Serendipitaet posted:Ribs are in the water now, hope this will turn out to be a good Sunday supper. If you have more bags, double-bagging for long cooks works fine and is worth it in my experience.
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Jun 23, 2016 21:38
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Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
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I ended used not viddling but made dry rub, got an amazing result because I pulled it off the bbq at just right time, medium rare with a nice rub crust.
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Jun 23, 2016 23:51
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Thanks for the advice, viddle thread goons! The end result :  Pretty good. Outstanding flavor, but some tough bits remained. I might try a slightly higher temp/shorter time next time.
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Jun 26, 2016 20:28
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Serendipitaet posted:Thanks for the advice, viddle thread goons! That's looks awesome. How about lower temp, even longer? What cut is that?
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Jun 26, 2016 20:35
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Dry aged short rib, cooked at 54°C for about 70h. The texture of the leaner parts was super tender, but there was quite a bit of connective tissue left in other places which wasn't super pleasant. Might try 62°C/48h next to see if that gives a more even result. e: I can really recommend the pea puree/mash thingy as a quick side btw. Cook some frozen peas, drain, add butter, salt, pepper, fresh basil, some lemon juice, and then blend with an immersion blender. Add cream if you like (colour is brighter without, i used a little bit). Super sweet, nice texture and takes no time. Serendipitaet fucked around with this message at 06:28 on Jun 27, 2016 |
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Jun 27, 2016 06:24
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I usually do (139 or 140ish) 60c roughly for 72 hours. I did the 54 for 72 on my first batch and I guess my ribs were a little more fatty than usual, but it was a bit off putting, 145 for 48 is really good too but it way less steak-like.
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Jun 27, 2016 06:58
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Serendipitaet posted:Dry aged short rib, cooked at 54°C for about 70h. The texture of the leaner parts was super tender, but there was quite a bit of connective tissue left in other places which wasn't super pleasant. 54 C is in the danger zone. Seems like a bad idea to hold something below 131 F (55 C) for more than an hour or two.
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Jun 27, 2016 12:57
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bonds0097 posted:54 C is in the danger zone. Seems like a bad idea to hold something below 131 F (55 C) for more than an hour or two. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/
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Jun 27, 2016 14:26
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Anova has been emailing $50 off coupon codes. Here's some I'm not using: anova-ts8s266a and anova-7944ea67
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Jun 27, 2016 20:25
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Choadmaster posted:anova-ts8s266a Tentatively grabbing this one.
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Jun 27, 2016 22:24
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deimos posted:http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/ Interesting. I'd been using this as my ref previously: http://www.fsis.usda.gov/wps/wcm/connect/9ab2e062-7ac8-49b7-aea1-f070048a113a/RTE_Poultry_Tables.pdf?MOD=AJPERES
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Jun 27, 2016 23:28
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Ayy shoutout to the Anova deals. I got mine for $100 last year and it's by far the coolest piece of cooking kit I own. Picked up a MAP/Pro torch with the money I saved. They're best friends.
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Jun 28, 2016 00:56
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Here's another $50 coupon: anova-6sd97a39
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Jun 28, 2016 04:50
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bonds0097 posted:Interesting. Which has this table: 
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Jun 28, 2016 16:21
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deimos posted:Which has this table: Right, which is why I previously thought I needed to keep my food at at least 130 degrees.
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Jul 1, 2016 16:36
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did up some nice local boerwor and farmer sausages bagged with salted beer last night a la serious eats. quick brown in a nonstick then served in warm buns with mustard, sauerkraut and onions. A+ very juicy and tender, would eat again
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Jul 1, 2016 17:06
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What's salted beer taste like? Sounds cool.
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Jul 1, 2016 18:42
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namaste faggots posted:What's salted beer taste like? Sounds cool. haha its just beer(i used pilsener) with a couple of teaspoons of salt in the bag with it. supposedly keeps the sausages juicier than plain beer 
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Jul 1, 2016 19:11
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Like a beer brine I guess.
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Jul 1, 2016 19:13
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That still sounds tasty. I will try this.
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Jul 1, 2016 19:45
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I got me a brisket flat from Costco that I'm going to cook this weekend. I've only tried it twice, about a year ago, and came to the conclusion that I prefer temps around 155-166 for a more classically briskety texture. That said, anyone have a favorite brisket recipe? It's been so long I've forgotten what I'm doing anyway.
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Jul 1, 2016 19:51
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namaste faggots posted:What's salted beer taste like? Sounds cool. Goses are delicious.
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Jul 1, 2016 20:19
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namaste faggots posted:What's salted beer taste like? Sounds cool. Mexican folks often salt their beer - you can even find special flavored beer salts in gas stations and stuff.
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Jul 1, 2016 20:44
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large hands posted:did up some nice local boerwor and farmer sausages bagged with salted beer last night a la serious eats. quick brown in a nonstick then served in warm buns with mustard, sauerkraut and onions. A+ very juicy and tender, would eat again Wait. Aren't the boerwor supposed to go on the braai?
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Jul 1, 2016 21:39
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| # ? May 30, 2024 02:28 |
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TO THE CONCENTRATION CAMP
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Jul 1, 2016 21:55
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