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Kinda but not, it is not just garlic pepper. It is dried garlic in actual chunks and black peppercorn pieces. Not finely ground. It is great on fries, mashed potatoes and meat. But you don't use it too liberally, it is seriously strong.
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Sep 9, 2016 20:20
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Would this device make a useful poor man's sous vide machine? https://www.amazon.com/dp/B006H5V8RG?ref_=pe_623860_70668520 I asked a question about the temperature and the manufacturer answered: 
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Sep 9, 2016 22:58
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in the beginning of the thread there were cheap diy. In short no, you'd still need a pid and 20oz is small.
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Sep 9, 2016 23:01
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Wilford Cutlery posted:Would this device make a useful poor man's sous vide machine? https://www.amazon.com/dp/B006H5V8RG?ref_=pe_623860_70668520 If you're only ever going to cook things to 165°
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Sep 10, 2016 03:16
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Steve Yun posted:If you're only ever going to cook things to 165° Also, the new "small" container I got for my sv rig (which isn't big enough for everything I do sous vide), is 384 ounces. At 20oz and 165 degrees fixed, you might be able to sous vide a rib.
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Sep 10, 2016 13:48
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Ola posted:Was thinking about eggs, got an idea, anyone tried something like this? Postponed the creme brulee test, but tried this just now. Deconstructed hollandaise, a sous vide egg yolk, a chunk of butter and some lemon on poached fish. Nice in theory, not so nice in practice. But a sous vide quail's egg yolk with a pinch of a salt, that's something else.
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Sep 10, 2016 17:44
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Flash Gordon Ramsay posted:At 20oz and 165 degrees fixed, you might be able to sous vide a rib. 8And God said Thou shalt be rewarded for thy faith, and thy hunger abated, and the rib became whole. From snout to hoof it became whole. 9Adam saw that it was pleasing to the eye and remained tender, with lucious fruit placed between the teeth. 10And God said, This I have created for you. Eat of the flesh, and of the juices of the flesh, for they are righteous and pure, but do not eat of the apple of the mouth, for it is the fruit of the knowledge of good and evil, and surely you will be damned to the saltiest of miseries. 11And the Lord left Adam, and Adam's hunger grew. The meat of the rib was pleasing to his eye, but also was the apple. Now the crafty serpent appeared, flicking its tongue and whispering Lopezzzzzzzzzz with each breath. 12And the serpent said to Adam, Surely God did not mean for you to ignore such pleasing fruit. Did not the Lord promise knowledge? Does not salt bring out flavor? 13And Adam remembered that the serpent's words had led him to cook the first rib, of which the Lord God approved. And Adam was tempted by the fruit, and by the serpent's tongue, and so he ate of the apple. 14And his tongue was made sensitive. Adam desired to eat of the rib, but the salt upon it was overwhelming. 15And the Lord said, I see my mistake. I should not have protected Adam by hiding the salt from him. I should have created Adam a partner, one who could bluntly warn him his chosen recipe needed less salt, and perhaps more salad greens lest he die of a heart attack before the grandkids get to meet him. 16And the Lord wiped out his creation, land and sea He wiped out, man and animal He removed, all until even the light was gone, so that He could begin anew. 17And God said, This time, I'm sure everything will go smoothly. Choadmaster fucked around with this message at 18:16 on Sep 10, 2016 |
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Sep 10, 2016 18:13
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Gonna do tenderloin steaks with bernaise tonight. What's your go to temp for medium rare beef tenderloin?
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Sep 11, 2016 20:31
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Flash Gordon Ramsay posted:Gonna do tenderloin steaks with bernaise tonight. What's your go to temp for medium rare beef tenderloin? 128 for 45-90. toplitzin fucked around with this message at 20:48 on Sep 11, 2016 |
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Sep 11, 2016 20:44
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I usually do 130 for 45-60 or a bit longer depending on thickness
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Sep 11, 2016 21:29
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Tenderloin should be really rare. I normally go 52C for strip steaks, I'd try 51 for a filet.
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Sep 11, 2016 22:35
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Dear goons, Pork tenderloin 130 or 135?
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Sep 12, 2016 21:21
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Bum the Sad posted:Dear goons, Pork tenderloin 130 or 135? I personally wouldn't go below 140. I know some do, but you're gonna get translucent pink at that temp with pork I believe and that's not a pleasant texture IMO.
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Sep 12, 2016 21:27
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Serious eats says to do it at 130. Some goons said it was good. That's why I'm asking. Anova website has some at 135.
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Sep 12, 2016 21:38
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Bum the Sad posted:Dear goons, Pork tenderloin 130 or 135? quoting myself from earlier itt Jose posted:Did kenji's 130f pork tenderloin and then used the bag juice/butter/cream/white wine/red onion for a sauce
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Sep 12, 2016 21:38
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Jose posted:quoting myself from earlier itt Oh poo poo. That looks perfect.
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Sep 12, 2016 21:39
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that had 5-6 minutes of searing fwiw as not enough temp to get a better crust
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Sep 12, 2016 21:41
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gently caress yeah gonna sous vide so hard Jose posted:that had 5-6 minutes of searing fwiw as not enough temp to get a better crust Err him so should I do 135 and a proper sear?
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Sep 12, 2016 21:44
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i'd follow kenji's instructions because it worked for me but i'd have more pink in the middle had i let the pan get hotter before searing
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Sep 12, 2016 21:45
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I did 57C (135F) with a 30 second "set off all the smoke alarms" sear and it was great.
Jan fucked around with this message at 21:53 on Sep 12, 2016 |
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Sep 12, 2016 21:51
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Flash Gordon Ramsay posted:I know some do, but you're gonna get translucent pink at that temp with pork I believe and that's not a pleasant texture IMO. It's an acquired taste to a certain extent - I think it throws a lot of people off because they've simply never had meat taste like that before in their lives.
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Sep 12, 2016 22:21
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I have also gotten great pork tenderloin with 135. Next time I'll try 130.
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Sep 12, 2016 22:32
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I did my recipe at 60°C (140°F), that turned out nice and juicy, the Anova app has a recipe with different temps and this was for medium.
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Sep 12, 2016 22:36
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Whats a good mindfuck/cognitive dissonance temperature for chicken tits?
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Sep 13, 2016 01:44
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My family did a double take when I told them I cooked all my chicken boobies at 140F and did the "but but but 165!!!!" thing so maybe that?
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Sep 13, 2016 01:46
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You could also do 130 for an hour, which would be the venn diagram intersection of A) safe B) mindfuck/cognitive dissonance and C) gross
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Sep 13, 2016 01:50
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Steve Yun posted:You could also do 130 for an hour, which would be the venn diagram intersection of A) safe B) mindfuck/cognitive dissonance and C) gross Yeah, don't do this, it's just not how the texture of chicken should be.
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Sep 13, 2016 01:51
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Choadmaster posted:8And God said Thou shalt be rewarded for thy faith, and thy hunger abated, and the rib became whole. From snout to hoof it became whole. 9Adam saw that it was pleasing to the eye and remained tender, with lucious fruit placed between the teeth. this was great
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Sep 13, 2016 01:55
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Steve Yun posted:You could also do 130 for an hour, which would be the venn diagram intersection of A) safe B) mindfuck/cognitive dissonance and C) gross yeah, no, that should still be C) delicious. 140 for 45 sounds like a starting place. maybe then down to 137 for some weirdness.
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Sep 13, 2016 02:06
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So that 135 loin turned out fantastic. Is there a goon approved Brisket? I've seen a lot of complaining.
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Sep 14, 2016 22:48
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Try chefsteps, I'm finding some of their recipes more successful out the gate. https://www.chefsteps.com/activities/smokerless-smoked-brisket Edit: They have an umami bomb sous vide sauce/marinade, do NOT make a pan sauce with it. toplitzin fucked around with this message at 22:58 on Sep 14, 2016 |
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Sep 14, 2016 22:54
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toplitzin posted:Try chefsteps, I'm finding some of their recipes more successful out the gate. I think people were crying about that recipe I don't know though.
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Sep 14, 2016 23:13
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No it was the Serious Eats recipe, not Chefsteps, that people were disappointed with. From my own experience, brisket smoked for about 2 hours and then sous vide at 144 for 48 hours has been the best I've done so far.
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Sep 14, 2016 23:39
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Mikey Purp posted:No it was the Serious Eats recipe, not Chefsteps, that people were disappointed with. From my own experience, brisket smoked for about 2 hours and then sous vide at 144 for 48 hours has been the best I've done so far. Interesting. Smoke first, then sous vide? I guess you get a legit smoke ring that way.
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Sep 14, 2016 23:47
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As I've mentioned when the subject last came up, I find mixing paradigms isn't always great, and smoking the brisket in Kenji's recipe just dries out the meat. I settled for liquid smoke + pan sear when I did brisket sous vide, and it was great and remained moist. Too bad about the smoke ring, but yeah.
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Sep 14, 2016 23:53
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I smoked then sealed and sous vided a brisket for pastrami and was happy with the results.
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Sep 15, 2016 00:03
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Flash Gordon Ramsay posted:Interesting. Smoke first, then sous vide? I guess you get a legit smoke ring that way. Yeah, I've done it both ways and more testing is needed, but so far smoking first was best. I get why a lot of recipes say smoke second in hopes of getting the best bark, but I just seared mine on the grill with some BBQ sauce when it was done and that was perfectly fine with us.
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Sep 15, 2016 00:51
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Mikey Purp posted:No it was the Serious Eats recipe, not Chefsteps, that people were disappointed with. This.
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Sep 15, 2016 03:11
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Flash Gordon Ramsay posted:Interesting. Smoke first, then sous vide? I guess you get a legit smoke ring that way. For most meats this means that you can pretty much finish in the oven or puddle machine without any meaningful change in quality. I think brisket is a counterexample, as you just won't get as good bark formation this way. A lot of people actually seem to prefer less bark, though. Like the bark in the Chefsteps photos looks pretty sad to me, but they're apparently happy with it so whatever. Really the major advantage that I can see to doing a brisket s-v is that you can get away with using a l'il trimmed brisket without worrying about it drying out. Well, I guess ya pretty much have to use a trimmed brisket. Like when I run the smoker I pretty much never do less than about 15# of meat, and typically do 20# or more. None of the common consumer-grade puddle sticks are really up to cooking that much at a time.
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Sep 15, 2016 05:19
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| # ? May 30, 2024 13:13 |
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https://meh.com Nice sealer for $22. I've had 2 of these, one lasted about 2 years and the second (which was refurbished) lasted around 6 months.
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Sep 16, 2016 05:18
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