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Want to make a simple beef roast for the in laws. Not going to buy them an aged prime rib roast because they wouldn't care. What should I look at? I was thinking a London broil?
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Dec 21, 2016 19:05
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London Broil/Bottom Round/Eye of Round (leanest/trickiest) For a traditional roast, I'd go reverse sear, because then you have the roasted pan juices for yorkshire pudding.
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Dec 21, 2016 20:45
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Chemmy posted:Want to make a simple beef roast for the in laws. Not going to buy them an aged prime rib roast because they wouldn't care. "Plain" non-aged rib roast is still pretty good, for what it's worth.
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Dec 21, 2016 20:47
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Jan posted:"Plain" non-aged rib roast is still pretty good, for what it's worth. I vote for that, get a small Prime rib roast from Costco (in-laws are old and won't eat much), as long as you season and sear it well, it'll be fantastic. I'd go with that over a london broil or eye of round.
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Dec 21, 2016 21:34
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Jan posted:"Plain" non-aged rib roast is still pretty good, for what it's worth. USDA choice (technically speaking, it's not marbled for poo poo) standing rib roasts were $5.99/lb at my local grocer this week. I'm sure it'll be fine.
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Dec 21, 2016 21:53
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baquerd posted:USDA choice (technically speaking, it's not marbled for poo poo) standing rib roasts were $5.99/lb at my local grocer this week. I'm sure it'll be fine. Maybe I'll make a costco run then. I felt like I could bag something cheap and vizzle it for 24 hours, and then just hammer it in a hot oven on Saturday afternoon at the in laws'.
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Dec 21, 2016 22:02
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Chemmy posted:Maybe I'll make a costco run then. I felt like I could bag something cheap and vizzle it for 24 hours, and then just hammer it in a hot oven on Saturday afternoon at the in laws'. Chef Steps recently put up a chuck roast recipe that might be along those lines https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast Though with it being Christmas season, USDA Choice prime rib is going to cost about the same as a good chuck.
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Dec 22, 2016 01:40
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That's perfect. I'm gonna do that. I know how to cook a rib roast and want to try something new.
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Dec 22, 2016 01:50
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Today's (12/22/16) Meh is a food saver with roll storage and cutter for $35.
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Dec 22, 2016 07:11
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Test Pattern posted:Today's (12/22/16) Meh is a food saver with roll storage and cutter for $35. How much of a difference do the MOIST/gentle settings make over a regular model?
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Dec 22, 2016 12:28
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Here is how much water you lose over 72 hours when you cover your water bath: (approx 10 liters at start, 9.5 to 9.67 liters at end) (8.46 kilowatt hours, approx $1.01 over 3 days at average rates) Here is how much water you lose in 12 hours uncovered:  (approx 10 liters at start, about 7 liters at end) (3.58 kilowatt hours, about 43 cents over 12 hours) Los Angeles has dry air, YMMV, etc, etc. So don't bother covering for short cooks, but cover for anything over 4-6 hours I guess, unless you want to have to check the water level regularly, refill the water and spend 2.5x as much in electricity Steve Yun fucked around with this message at 01:25 on Dec 23, 2016 |
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Dec 23, 2016 01:12
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toplitzin posted:How much of a difference do the MOIST/gentle settings make over a regular model? Overall not much. But where they are, they're the difference between an easy good seal and just enough marinade/meatjuice sucking up into the sealing zone to be a problem.
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Dec 23, 2016 15:07
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so has anyone done any interesting variations on kenji's s-v carrots? making a bunch for christmas eve dinner tomorrow
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Dec 23, 2016 21:56
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Does anyone have a recommendation for boneless lamb leg? Most recipes I've seen agree on 131F but I've seen times ranging from 4-36 hours.
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Dec 24, 2016 03:12
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Sportman posted:Does anyone have a recommendation for boneless lamb leg? Most recipes I've seen agree on 131F but I've seen times ranging from 4-36 hours. Leg of lamb can have a lot of connective tissue, I think? I'm guessing they vary depending on whether they want to gelatinize the connective tissue or not. Maybe unfurl it and trim as much sinew as you can find if you wanna go with a shorter cook time. BTW remember to trim the inner fat. It's very prone to rancidity and smelling farty
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Dec 24, 2016 04:01
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BraveUlysses posted:so has anyone done any interesting variations on kenji's s-v carrots? making a bunch for christmas eve dinner tomorrow Coi's roasted carrots with coffee. Finish SV after roasting with the beans. The sauce is just mandarin and carrot juice.
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Dec 24, 2016 05:21
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Christmas Eve Eve goals met: 4lbs of prime rib in a bath overnight. Red wine sauce to follow, as well as root veggies and roasted Brussels sprouts. 
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Dec 24, 2016 06:17
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Has anyone ever done a boned out, rolled pork leg roast ? I've got a 3-4kg piece which is quite thick, was going to try 63 for 12 hours ? Just asking because Chef Steps say 3-4 hours which doesn't seem enough to cook such a thick piece of meat properly.
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Dec 24, 2016 07:14
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StealthBus posted:Has anyone ever done a boned out, rolled pork leg roast ? I made some guesstimate numbers in sous vide dash and yeah it seems to think an 8.8lb pork cylinder would cook to 63 in less than 3 hours. Go download the Sous Vide Dash app, plugin the meat and numbers info and see for yourself
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Dec 24, 2016 07:21
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Steve Yun posted:Leg of lamb can have a lot of connective tissue, I think? I'm guessing they vary depending on whether they want to gelatinize the connective tissue or not. Maybe unfurl it and trim as much sinew as you can find if you wanna go with a shorter cook time. Trimmed the inner fat and some CT, and just tossed it in at 131, it's going to get about 10-12 hours. Will report back.
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Dec 24, 2016 14:44
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Flash Gordon Ramsay posted:No casual racism/sexism? A group of us saw him like 4 years ago and never experienced this. The closest thing was him making fun of French chef snobbery but he prefaces it with why he thinks they're fair game (they gave him a really hard time). However I did see this in the same event space that I saw Daniel Tosh standup so maybe 
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Dec 24, 2016 15:13
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I am making sous vide creme brulee for tomorrow. It will be refrigerated. How long before serving should I take it our of the fridge so it can warm up a little? 1h? Also: I made creme brulee with 8 egg yolks and then decided instead of wasting the whites I could fry them up. And I accidentally ate them as I was cooking other stuff. Lo and behold, I just ate 8 eggwhites.... and there will be steak later. Hello protein poisoning... Merry Christmas everyone, serve your loved ones good food, bask in the envy of non-sous-fiddlers and have good time.
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Dec 24, 2016 16:42
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The contractor doing some work on my house saw my circulator chugging away on a sirloin roast, and thought it was just defrosting. I explained the setup to him and he said "I have to go return my wife's Christmas present". (Roast was just OK, not a magical transformation. 8hr at 140F, maybe longer next time?)
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Dec 24, 2016 17:11
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Sirloin roast doesn't have a lot of connective tissue so I don't think it would benefit from cooking longer. Chefsteps says if you want medium rare (140F) their favorite results were from cooking it 6 hours
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Dec 24, 2016 20:19
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Hey guys real quick one. I'm following this for my Christmas carrots: http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html Reckon I can just bang my parsnips in as well and do them identically to save me time and hob space? Cheers!
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Dec 24, 2016 20:22
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Chefsteps kinda suggests you can cook the same for parsnips: https://www.chefsteps.com/activities/sous-vide-carrots
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Dec 24, 2016 20:27
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Steve Yun posted:Sirloin roast doesn't have a lot of connective tissue so I don't think it would benefit from cooking longer. Chefsteps says if you want medium rare (140F) their favorite results were from cooking it 6 hours Yeah, that's true. 8 hours is when we ended up eating dinner, it wasn't carefully planned. I think I might go rarer next time.
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Dec 24, 2016 21:32
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So my anova hosed itself on Christmas eve. The temp reported is wrong (200+ degrees vs 95) and it just beeps constantly. gently caress.
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Dec 24, 2016 22:32
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Horse Clocks posted:So my anova hosed itself on Christmas eve. The temp reported is wrong (200+ degrees vs 95) and it just beeps constantly. This isn't a celsius/fahrenheit thing is it?
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Dec 24, 2016 23:53
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95C is 203F...
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Dec 25, 2016 00:00
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The large display was showing 200+ and the smaller was showing 60, while beeping constantly. When pairing with the app, it said contact support. After turning it off for a while, it seems fine, hope it can deal with a joint of lamb tomorrow. If not I may have to post-vizzle roast. With no meat thermometer as I'm in someone else's kitchen. (Edit) she ded. https://imgur.com/a/EEhao Horse Clocks fucked around with this message at 10:53 on Dec 25, 2016 |
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Dec 25, 2016 01:05
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I have some again gift cards and I'm looking to get into the sous vide game. Will something like this: https://www.amazon.com/dp/B01LXC28T6/ref=cm_sw_r_cp_apa_T7TyybVF2ZETM serve as both a starting option and something I won't get frustrated with down the road if I really get into using it? lifts cats over head fucked around with this message at 22:42 on Dec 27, 2016 |
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Dec 27, 2016 22:39
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I ended up making Kenji's porchetta for Christmas. 14 lbs worth of it. God drat it was good. I ended up doing it at 160 instead of 155 as someone said the fat didn't render that well for them and I think that was a good call. I went a few hours over 36 as well.
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Dec 27, 2016 23:08
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I found that plenty of fat had rendered at 155°, pulled spoonfuls of it from the sous vide bags and the meat was very nice. I'd worry about going higher as it might dry the meat out, though I take it that wasn't a problem.
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Dec 28, 2016 01:46
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Sir Kodiak posted:I found that plenty of fat had rendered at 155°, pulled spoonfuls of it from the sous vide bags and the meat was very nice. I'd worry about going higher as it might dry the meat out, though I take it that wasn't a problem. Drying out a porchetta sous vide has got to take some serious dedication.
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Dec 28, 2016 02:03
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baquerd posted:Drying out a porchetta sous vide has got to take some serious dedication. Sous vide will dry things out just fine, if the temp is too high. I wouldn't think just another 5° would do it, but then I'm doubtful it does much more for rendering fat either.
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Dec 28, 2016 07:54
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rockcity posted:I ended up making Kenji's porchetta for Christmas. 14 lbs worth of it. God drat it was good. I ended up doing it at 160 instead of 155 as someone said the fat didn't render that well for them and I think that was a good call. I went a few hours over 36 as well. Well I have a new thing to make now. That looks amazing.
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Dec 28, 2016 09:40
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lifts cats over head posted:I have some again gift cards and I'm looking to get into the sous vide game. Will something like this: https://www.amazon.com/dp/B01LXC28T6/ref=cm_sw_r_cp_apa_T7TyybVF2ZETM It looks basically like all the other circulators, which are what everyone uses pretty much. Can't speak to the particular brand, and the clamp looks like it might have trouble with a cooler. Reviews seem fine so it probably won't set your house on fire. If you have some patience though, it seems like the Anova drops to $99 for a few days every month recently so if you want to hedge your bets, wait for that.
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Dec 28, 2016 10:24
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Maybe its because I never had an app so I didn't keep as close watch on my temps, but is it normal for (in an 8 qt stainless stockpot as a vessel) the temperature to swing +/-1.5ish degrees from your set temp? Just watching it try to settle at 167 it'll slowly inch up to 166.4 before jumping to 168.5 then as it steadily drops back towards 167 it'll jump again this time down to as low as 165.5. Is that just too small of a vessel to hold a temperature steady? This is with nothing in it, just preheating the water.
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Dec 28, 2016 13:45
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Something's probably wrong if it's fluctuating that much. The whole point of PID control is to avoid the jumping up and down you get with a thermostat. I've certainly never had that issue with my Anova in similar-sized vessels, although I usually use the Rubbermaid polycarbonate ones, and set them on a folded towel to insulate them from whatever surface they're on.
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Dec 28, 2016 14:20
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