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Subjunctive posted:Could you not just SV a pouch of flour at sufficiently high temperature? Unless you can open it and do all the mixing in a clean room, it won't help.
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# ? Sep 20, 2016 13:13 |
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# ? May 28, 2024 16:07 |
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Ah, true.
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# ? Sep 20, 2016 13:14 |
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Flash Gordon Ramsay posted:I made it with pasteurized eggs (pasteurized via sous vide) for my pregnant wife years ago, but now the FDA says not even raw flour is safe. If you try to cook the cookie dough low and slow the butter fat is going to melt and god knows what will happen to the texture of the dough. But I'm not sure how you would pasteurize the flour by itself. Just bake the flour at like 220 for 10 minutes.
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# ? Sep 20, 2016 14:03 |
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baquerd posted:Just bake the flour at like 220 for 10 minutes. But then it will come out into a non-sterile environment!
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# ? Sep 20, 2016 14:13 |
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Subjunctive posted:But then it will come out into a non-sterile environment! Just do all your mixing in the oven via insulated metal gloves cutout through the top, problem solved.
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# ? Sep 20, 2016 14:18 |
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Just use one of these:
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# ? Sep 20, 2016 16:39 |
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Whiskey Sours posted:Botulism spores (bad bad bad) thrive in a warm (but not hot) environment (that is also low oxygen and low acidity). This is why you're supposed to dunk your cooked steak sacks into ice water if you're not going to sear and serve them right away. Uhhhh, exactly how do botulism spores find themselves in the center of a leg of lamb? Jan fucked around with this message at 17:23 on Sep 20, 2016 |
# ? Sep 20, 2016 16:51 |
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spankmeister posted:Just use one of these:
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# ? Sep 20, 2016 17:04 |
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Whiskey Sours posted:
How in the heck are there botulinum bacteria on the *interior* of your giant chunk of meat? If the center of your roast is contaminated with soilborne organisms something has gone very, very wrong.
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# ? Sep 20, 2016 19:08 |
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Phanatic posted:How in the heck are there botulinum bacteria on the *interior* of your giant chunk of meat? If the center of your roast is contaminated with soilborne organisms something has gone very, very wrong. I use my golf cleats like a jaccard.
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# ? Sep 20, 2016 19:11 |
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Horse Clocks posted:Tried a whole shoulder of lamb sousvide. Steve Yun posted:Was it bone in Horse Clocks posted:I think so. It was a while ago. All I remember was the taste. 2) Did you vacuum bag it? 3) Was there a lot of fat on it? 4) Did your packaging for the lamb inflate at all after you cooked it? It's entirely possible that it was actually safe, and that the funk was a combination of the bone marrow (which turns funkay in sous vide, especially when vacuumed, since the vacuuming encourages the marrow coming out of the bone, and that funk mixing with the general funkiness of lamb. I'm told that the fat in lamb is where most of the funk is, leg of lamb definitely needs to be trimmed to avoid that smell, and I can't remember if shoulder had any fat to speak of. If your bag inflated after cooking, it was clearly bacterial but if not I'm leaning towards it being extra-gamey. I've had some ox-tail that straight up tasted like farts after cooking sous vide, like there was a hose going straight from someone's butt into my mouth. How to avoid this? Use ziploc bags (or hit "seal" on your Foodsaver well before it gets to its maximum vacuum level), trim any huge blobs of fat. Phanatic posted:How in the heck are there botulinum bacteria on the *interior* of your giant chunk of meat? If the center of your roast is contaminated with soilborne organisms something has gone very, very wrong. Steve Yun fucked around with this message at 19:35 on Sep 20, 2016 |
# ? Sep 20, 2016 19:30 |
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According to my trusted Turkish butcher where I get my lamb, the fat is indeed what you need to trim. Unless you like gamey lamb.
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# ? Sep 20, 2016 20:50 |
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Hopper posted:According to my trusted Turkish butcher where I get my lamb, the fat is indeed what you need to trim. Unless you like gamey lamb. That is true on a lot of of the gamey meats. The big one I know that is best super lean is venison.
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# ? Sep 20, 2016 22:37 |
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I find vac pack meats, even sliced salami and such, often have a funky smell when you open them. I got a rack of lamb that smelled weird on unsealing but was fine after cooking.
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# ? Sep 20, 2016 23:49 |
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pre-marinated Hormel teriyaki pork tenderloin 135.5F for 4.5h seared on cast iron, then used searzall for a few minutes
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# ? Sep 21, 2016 18:28 |
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Yeah I've been using those recently (on sale) for days when I won't have a ton of time to cook. They're not bad.
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# ? Sep 30, 2016 21:54 |
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Subjunctive posted:You ate it? A few bites. Then I ate around the lamb. The other night I forgot about a chicken breast and vizzled it for nearly 6 hours. At this point it was 11pm so I ice bathed it and chucked in the fridge to warm up on a frying pan the next day. Ate a bite of that and it just fell to mush in my mouth. That was even more unpleasant than the vaguely rotten tasting lamb. Steve Yun posted:Next questions: It wouldn't surprise me if it was just a particularly funky smelling bit of meat. And it was a while ago now that I honestly can't remember it's composition. I'll give lamb another crack soon, but will do a rolled joint, not bone-in. Horse Clocks fucked around with this message at 21:48 on Oct 4, 2016 |
# ? Oct 4, 2016 21:01 |
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Horse Clocks posted:The other night I forgot about a chicken breast and vizzled it for nearly 6 hours. At this point it was 11pm so I ice bathed it and chucked in the fridge to warm up on a frying pan the next day. I'm gonna update the FAQ/OP because this has popped up often enough. The only meats that should be cooked for hours and hours are ones that are high in connective tissue. Chicken breast and other meats that aren't tough will turn into paste when they're cooked more than a few hours.
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# ? Oct 4, 2016 22:47 |
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Steve Yun posted:I'm gonna update the FAQ/OP because this has popped up often enough. The only meats that should be cooked for hours and hours are ones that are high in connective tissue. Chicken breast and other meats that aren't tough will turn into paste when they're cooked more than a few hours. Yeah maybe just address the general myth that you can't overcook food in it.
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# ? Oct 4, 2016 22:58 |
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Flash Gordon Ramsay posted:Yeah maybe just address the general myth that you can't overcook food in it. If I hear "so I can just start it in the morning and dinner's ready when I get home?" one more time I'll... complain about it on the internet I guess. There's something about sous vide that makes people decide that it's a slow cooker and they will not be dissuaded.
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# ? Oct 5, 2016 11:07 |
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hogmartin posted:If I hear "so I can just start it in the morning and dinner's ready when I get home?" one more time I'll... complain about it on the internet I guess. There's something about sous vide that makes people decide that it's a slow cooker and they will not be dissuaded. That something is the way that people describe sous vide cooking as being impossible to overcook. quote:That feeling you get when you spend $$$ on a piece of premium beef, only to cut into it and reveal that you've accidentally overcooked it, is not an easy one to shake. Sous vide will prevent you from ever feeling that way again. With sous vide, the doneness of a steak is directly correlated to the temperature at which you cook it. Set that cooker to 130°F and you're guaranteed a medium-rare steak, no matter your experience level.
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# ? Oct 5, 2016 15:44 |
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Cross post: Sous vide Akaushi filet with a twice baked sweet potato and broccoli: Good stuff ... There's a butcher right next to my office that has a pretty steady supply of Akaushi for very reasonable prices so I'll definitely be getting more of it.
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# ? Oct 5, 2016 16:21 |
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Nice!
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# ? Oct 5, 2016 16:37 |
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Acceptable.
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# ? Oct 5, 2016 16:56 |
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Got a chuck roast in the vizzle and am thinking about finishing it in the smoker once its time in the water is done. It is at 134 right now and I was going to let it cook for 48 hours, but I could pull it at any time and get it in the smoker. Any suggestions or tips?
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# ? Oct 5, 2016 18:03 |
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Why not just straight up smoke it? If you SV it, any additional time spent cooking is just going to make it overcooked.
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# ? Oct 5, 2016 19:34 |
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The last time this came up:SubG posted:
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# ? Oct 5, 2016 19:45 |
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namaste faggots posted:Why not just straight up smoke it? If you SV it, any additional time spent cooking is just going to make it overcooked. Yup, done that recently. Just spitballing on how to finish the roast and looking for an excuse to fire up the smoker on these rainy days I think. Sir Kodiak posted:The last time this came up: Thanks! I thought this topic had been discussed recently. qutius fucked around with this message at 21:32 on Oct 5, 2016 |
# ? Oct 5, 2016 21:25 |
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So I've had my ANOVA for a year or so now and have had success making just about everything I've thrown at it, but I feel like my sear game is lacking. I see all these pictures of beautiful medium rare steaks with paper thin mallaird crusts that I just can't seem to produce. My steaks always have a good 3-4 mm or so of brown under the crust. I've got a cast iron pan and a grill I can use to get it rocket hot, now I just need to learn how to apply them for optimal results.
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# ? Oct 10, 2016 15:02 |
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Epiphyte posted:So I've had my ANOVA for a year or so now and have had success making just about everything I've thrown at it, but I feel like my sear game is lacking. Do you pre-sear? They had a video up on Chefsteps, where they show the benefit of pre-searing steaks first, then cooking sous vide and then searing very briefly. Maybe this will help?
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# ? Oct 10, 2016 15:19 |
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Epiphyte posted:So I've had my ANOVA for a year or so now and have had success making just about everything I've thrown at it, but I feel like my sear game is lacking. I've gotten the best results from either a chimney starter and grill grate, or a cast iron pan pre-heated in the oven to 500F for 15-20 minutes or so. It also helps to make sure that the exterior of the steaks are as dry as possible. I also have better luck with fattier cuts like ribeyes than I do with leaner ones.
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# ? Oct 10, 2016 15:36 |
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Check Kenji's Anova recipe for tenderloin steak, IIRC it has good instructions for searing. I thnk it was 1.5 minutes total sear time for all sides in total, switching sides every 10-15 seconds. It worked amazingly well for me when I did it that way. Also when the pan is smoking, drop in some butter immediately before putting in the steak, the milk protein helps with crust building.
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# ? Oct 10, 2016 22:58 |
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A lot of people have been recommending the "flip every 20 seconds" thing. Did it start with Harold McGee?
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# ? Oct 11, 2016 01:23 |
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Steve Yun posted:A lot of people have been recommending the "flip every 20 seconds" thing. Did it start with Harold McGee? I think he recommended turning it frequently, maybe every minute. I think it was Kenji who got it down to 20 seconds.
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# ? Oct 11, 2016 01:31 |
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I've always done my SV pork shoulder steaks ~140 for 2-3 hours as the great and holy kenji suggests, but I just ran across chefsteps saying to cook an entire shoulder at 140 for 24 hours then cutting it into steaks. https://www.chefsteps.com/activities/pork-steaks I wonder if I should try 140 for 24 hours on my steaks? They're about 2" thick
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# ? Oct 11, 2016 01:37 |
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Flash Gordon Ramsay posted:I think he recommended turning it frequently, maybe every minute. I think it was Kenji who got it down to 20 seconds. Heston had a video about it ages ago.
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# ? Oct 11, 2016 02:48 |
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deimos posted:Heston had a video about it ages ago. Here's the video for anyone interested. https://www.youtube.com/watch?v=nhOV89EQtJs
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# ? Oct 11, 2016 20:34 |
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Umm... Safeway delivered me somebody elses' pork chops and top sirloin steaks I called and they would not send the driver back out to pick them up, probably a food tampering issue I imagine. Steaks I can muddle through, but pork chops? Any recommendations?
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# ? Oct 12, 2016 23:51 |
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Vizzle all the meats, rare pork is kickass
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# ? Oct 13, 2016 00:06 |
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# ? May 28, 2024 16:07 |
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drukqs posted:Steaks I can muddle through, but pork chops? Any recommendations? Pork chops are fantastic sous vide, especially if they're thick and bone-in. I usually do 140 for 1-2 hours. http://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html
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# ? Oct 13, 2016 00:12 |