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hedgegnome posted:Im going to be doing a turchetta for t-day next week. Im wondering how i should finish it, though. It looks like I could deep fry it, pan sear it, or use my searsall torch. Id prefer using the torch, but would deep frying provide a real benefit thats worth the effort/mess over the torch? Plus, i just got the torch and its awesome and i want to use it on everything all the time So I'm guessing the torch is going to too tricky for poultry skin. I used a skillet on the one I made last weekend, but next time I think I'm going to deep fry.
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Nov 20, 2016 15:50
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Made the Serious Eats turchetta (x3) last week along with a bunch of other delicious food for an office Thanksgiving: Turchetta in progress.   Had to cut them in half to fit a little easier in my dutch oven when frying.  Sliced turchetta & venison sausage.  Stuffing muffins, white chedder & gruyere mac & cheese, mashed sweet potatoes, mashed potatoes and gravy from scratch. 
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Nov 21, 2016 04:37
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Goddamn that's a good looking turchetta. Nicely done.
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Nov 21, 2016 04:46
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Got a hold of some Mangalitza pork belly from a fellow goon. Going to make Kenji's 36 hour sous vide all belly porchetta.   
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Nov 21, 2016 05:19
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Cooked the turchetta tonight; ended up having too much sage, and everything wasn't spread very well, but for the most part it was pretty good! I think I'd rather find other things to fill a rolled up turkey with though.
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Nov 21, 2016 05:33
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Random Hero posted:Made the Serious Eats turchetta (x3) last week along with a bunch of other delicious food for an office Thanksgiving: This is the part where you tell us how many other people in the office actually bothered bringing something homemade
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Nov 21, 2016 05:40
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Choadmaster posted:I leave mine in the water basically constantly... Mine stays in the water constantly also but i supply it with water from the 5 gallon jugs I take from work. Haven't noticed any mineral build up so far 6+ months in.
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Nov 21, 2016 12:52
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Choadmaster posted:I leave mine in the water basically constantly... Definitely wasn't just mineral buildup - the probe corroded pretty badly and broke off when I touched it.
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Nov 23, 2016 04:42
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a foolish pianist posted:Definitely wasn't just mineral buildup - the probe corroded pretty badly and broke off when I touched it. I wonder if the probe is ground/anode. Corrosion could be hastened by increased water conductivity due to mineral content. I think, anyway. Did you leave it plugged in all the time? E: I wonder if the anova heater element switch is on the ground side of the element theres a will theres moe fucked around with this message at 05:53 on Nov 23, 2016 |
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Nov 23, 2016 05:44
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Random Hero posted:Turchetta in progress. drat, I've never made such a nice and even turchetta and I've probably done a dozen now. There's always a fat end and a skinny end and then some random bulges, no matter how evenly I try to butterfly the breast. Nice. a foolish pianist posted:Definitely wasn't just mineral buildup - the probe corroded pretty badly and broke off when I touched it. Definitely doesn't sound normal to me. moe might have it right.
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Nov 23, 2016 08:21
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Yeah sounds like galvanic corrosion.
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Nov 23, 2016 11:11
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Sous viddled my Turchetta today and chilled in advance of tomorrow. Worth reheating in a water bath before frying? Comments on the serious eats site suggest that frying from the fridge will warm it through adequately. Anyone done either approach and have feedback on what works?
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Nov 24, 2016 04:54
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Breaking down the turkey was both easier and harder than I expected. That keel bone is tricky. But the legs and thighs are puddlin and I am going to throw the breasts in tomorrow morning. Had to break out the cooler as there is no way I was getting all that meat into my Cambro. Im also making a ham, is there any reason I can't throw it into the cooler with the breasts at 130F to let it heat up an then finish it with a glaze in a very hot oven?
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Nov 24, 2016 06:51
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Epiphyte posted:Breaking down the turkey was both easier and harder than I expected. That keel bone is tricky. 130F sounds a bit low for ham & turkey, I think. Kenji has a sv ham that calls for 140F.
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Nov 24, 2016 14:36
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Ultimate Mango posted:Sous viddled my Turchetta today and chilled in advance of tomorrow. Worth reheating in a water bath before frying? Comments on the serious eats site suggest that frying from the fridge will warm it through adequately. Anyone done either approach and have feedback on what works? I fried mine straight from the fridge and it was more than heated enough.
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Nov 24, 2016 15:22
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The Bluetooth Anova is $99 on Amazon right now https://www.amazon.com/gp/product/B00UKPBXM4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
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Nov 24, 2016 21:11
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Did anybody do the Chefsteps turkey? I am a little afraid of cooking a turkey breast at 131, especially if I have to serve it to people who are unfamiliar with the joys of low-temperature cooking.
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Nov 25, 2016 03:26
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I don't think I could ever eat pink poultry. Like that japanese chicken that's eaten pink...no thanks.
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Nov 25, 2016 04:19
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131 seems really low. I have a hard time with 140 if it's not done long enough, the texture is just so strange.
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Nov 25, 2016 06:34
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lavaca posted:Did anybody do the Chefsteps turkey? I am a little afraid of cooking a turkey breast at 131, especially if I have to serve it to people who are unfamiliar with the joys of low-temperature cooking. I did everything they suggested minus the 55C turkey breast. I did 60C for 12 hours since my wife was concerned about serving "unusually smooth" poultry and it was a hit with my family. Not having to carve the turkey in front of everyone was worth the effort alone. I also used their oven method for making broth out of the scraps which turned out pretty great. Word of warning - the turkey they use in the video is tiny. You'll want to make sure you have a decent sized container if you do something like a 20+lb bird.
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Nov 25, 2016 15:02
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I'm looking for a container, and I was wondering if I should be worried about the presence of BPA in the cambro containers? I know that the dangers of BPA in water bottles is probably a bit overhyped (since leakage only occurs when it's damaged) but isn't consistently filling it with hot water going to accelerate the degradation? Or am I being paranoid?
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Nov 27, 2016 01:45
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Neurostorm posted:I'm looking for a container, and I was wondering if I should be worried about the presence of BPA in the cambro containers? I know that the dangers of BPA in water bottles is probably a bit overhyped (since leakage only occurs when it's damaged) but isn't consistently filling it with hot water going to accelerate the degradation? Or am I being paranoid? Well it would still need to penetrate whatever you have your sealed in so I don't think I'd worry too much.
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Nov 27, 2016 02:05
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Ultimate Mango posted:131 seems really low. I have a hard time with 140 if it's not done long enough, the texture is just so strange.
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Nov 27, 2016 03:26
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 Man this was so easy, I should've done it ages ago
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Nov 27, 2016 07:06
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Nice! That hole dozer, where did you buy yours?
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Nov 27, 2016 07:24
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Home Depot. 2 3/8 inch hole saw bit is $15, the chuck to attach it to the drill was another $15. Go slow for a cleaner cut. Sandpaper or dremel the edges, done!
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Nov 27, 2016 07:42
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I've never done this before and my annova is getting delivered today. Thinking about doing some pork chops, any recipes/guides/tips/cook times suggestions would be awesome. Edit: from frozen Google Butt fucked around with this message at 21:30 on Nov 27, 2016 |
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Nov 27, 2016 21:16
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Google Butt posted:I've never done this before and my annova is getting delivered today. Thinking about doing some pork chops, any recipes/guides/tips/cook times suggestions would be awesome. No specific numbers because I haven't cooked anything not already thawed. Someone with more experience will surely chime in. One thing I found is that when I first got the Anova, even having read up on sous-vide, I ended up overcooking pork chops and chicken breasts.Not to inedibility, but more time and temperature than they really needed. It's kind of an instinct to say "gosh, 140ºF for an hour sounds edgy, better set it to 150 and let it go for an hour and a half". It's not going to ruin it, but going with the scary-sounding time/temperature recipes does get better results.
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Nov 27, 2016 21:40
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My finding with frozen is that 20-40 extra minutes depending on bulk tends to do the job. No change in temperature needed.
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Nov 27, 2016 21:44
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Google Butt posted:I've never done this before and my annova is getting delivered today. Thinking about doing some pork chops, any recipes/guides/tips/cook times suggestions would be awesome. 131° for a couple of hours for pork chops. From frozen isn't actually that big a deal so long as you have a big enough tank of water already at temp when the chops go in. Brown them after you get them out, reserving the bag liquid. As they're already cooked, you're going to want to brown in a fairly hot pan just to get some color on the outside. I like to make a pan sauce afterwards with the bag liquid, a little stock, and some other stuff that fits with both the pork and whatever else I'm serving. Soy sauce, honey, ginger, garlic, and lime are the go-to flavors for me, given what I tend to have around. The big thing you're fighting with pork chops is dryness, hence the relatively low temperature and need to brown them quickly afterwards. But if you do it right, sous vide can really help what's often an unimpressive piece of meat. Ciaphas posted:My finding with frozen is that 20-40 extra minutes depending on bulk tends to do the job. No change in temperature needed. Yes, absolutely do not change the temperature for from frozen. You're picking your temp based on your desired internal temperature.
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Nov 27, 2016 21:54
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Sir Kodiak posted:131° for a couple of hours for pork chops. From frozen isn't actually that big a deal so long as you have a big enough tank of water already at temp when the chops go in. Brown them after you get them out, reserving the bag liquid. As they're already cooked, you're going to want to brown in a fairly hot pan just to get some color on the outside. I like to make a pan sauce afterwards with the bag liquid, a little stock, and some other stuff that fits with both the pork and whatever else I'm serving. Soy sauce, honey, ginger, garlic, and lime are the go-to flavors for me, given what I tend to have around. Ah okay, thanks! The guides I've looked at give a range from 1-4 hours, how do you decide on a cook time?
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Nov 27, 2016 21:58
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Google Butt posted:Ah okay, thanks! The guides I've looked at give a range from 1-4 hours, how do you decide on a cook time? It doesn't matter, that range gives you basically the same thing. If you cooked it for 12 hours it would start to break down and not really feel like a chop anymore.
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Nov 27, 2016 22:03
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uPen posted:It doesn't matter, that range gives you basically the same thing. If you cooked it for 12 hours it would start to break down and not really feel like a chop anymore. So basically beyond an hour it's about your preferred tenderness?
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Nov 27, 2016 22:12
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Google Butt posted:Ah okay, thanks! The guides I've looked at give a range from 1-4 hours, how do you decide on a cook time? That particular time and temp combination was something SubG recommended a ways back that worked out well for me. I've also had success doing 136° for an hour or so if you have the time to defrost the chops first and chill them afterwards (good if you're prepping meals for the week in advance), since the inside will be cold when you go into the pan and not starting from 131°. In terms of more broadly coming to a decision, I tend start with this chart https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide when putting things together, keep an eye on the chart in the OP for pasteurization times, and then experiment. In general, at least when it comes to meat, sous vide is much more forgiving of longer cooking times than it is of higher cooking temperatures. There's be an argument for going to three hours at 131° to make sure you're really pasteurizing. Google Butt posted:So basically beyond an hour it's about your preferred tenderness? An hour will be too short to pasteurize from frozen at low enough temperatures. But going beyond a few hours is about breaking down tough cuts of meat.
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Nov 27, 2016 22:15
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Thanks for the help guys. One more thing, should I be concerned about ice on these frozen pork chops when sous viding?
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Nov 27, 2016 22:18
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Google Butt posted:Thanks for the help guys. One more thing, should I be concerned about ice on these frozen pork chops when sous viding? Nah, I wouldn't be, unless they are completely covered in freezer burn. How much ice?
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Nov 27, 2016 22:26
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Did the Kenji Turchetta for Thanksgiving like a few others it seems. Went with 140F for 4 hours. Texture was fantastic. I should have seared the outside a bit longer as the skin was still a bit chewy, but not bad. I also should have listed to the people who said that Kenji is heavy handed on the salt. I should have backed it down just a touch as with even a tiny bit of gravy, it was a little bit much on the salt. Still drat good though. I think I'm planning on giving this a go with pork for Christmas.
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Nov 28, 2016 04:04
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Amazon has the Anova wifi cooker for 126. Dunno how long the sale will last.
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Nov 28, 2016 22:16
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Is it necessary to clip the bags to the side when you cook them, or is that just a convenience thing? I set up one of those stacker coolers to use and it's more than a bit awkward to set that up at times, I'm wondering if I have something that's vacuum sealed if I can just toss it in the water.
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Nov 28, 2016 22:45
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I've never clipped anything.
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Nov 28, 2016 22:47
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