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Four pounds of boneless chuck are now in the bath, unseasoned, at 133. Looking forward to seeing the results tomorrow. Man that was a pain in the rear end to bag. Bet a dollar I miss a piece of twine tomorrow and set it on fire in the searing pan 
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Dec 31, 2016 03:03
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| # ? May 21, 2024 12:21 |
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I sear with twine intact all the time. If you've broken down a chuck roast it's going to fall apart in the skillet without twine. My pan gets to 500F+, and I have yet to experience ignition. Keep in mind that the twine is saturated with liquid, too.
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Dec 31, 2016 03:12
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Ciaphas posted:Four pounds of boneless chuck are now in the bath, unseasoned, at 133. Looking forward to seeing the results tomorrow. Man that was a pain in the rear end to bag. Hi five boneless chuck buddy! One of my New Year's Eve guests likes meat more well done so I have mine in at 136 and I will but a piece off to sear the everliving daylight out of for the picky eater. I made porcini powder for the bag for some extra umami and will use the bag juice with sautéed mushrooms for a nice sauce. Edit: I didn't get a perfect seal in the chamber first time so I double bagged it. Fingers crossed.
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Dec 31, 2016 03:42
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Subjunctive posted:I sear with twine intact all the time. If you've broken down a chuck roast it's going to fall apart in the skillet without twine. My pan gets to 500F+, and I have yet to experience ignition. Keep in mind that the twine is saturated with liquid, too. Fair enough! I didn't do any breakdown or cutting of any sort, just left it twined up exactly as it came from the store. My local butcher closed so all I have now is Whole Foods and that makes me sad. 
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Dec 31, 2016 04:24
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I just got an Anova for Christmas and picked up some strips from the store for an inaugural go. How long should these stay in the bath at 134? The internet is giving me numbers between 20 minutes and 4 hours.
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Dec 31, 2016 04:30
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Ciaphas posted:Fair enough! I didn't do any breakdown or cutting of any sort, just left it twined up exactly as it came from the store. Mine was tied but I may have pulled too hard a vacuum because it kind of came undone in the first bag, which is why I think the seal also was not great. For me Costco is probably the best way to get reliable meat. I just get whole cryopacks from the back and save a few cents a pound. Just ask the butchers guys and they will sell you what they have usually.
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Dec 31, 2016 04:33
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I don't have a Costco near (enough) to me, but there is a Sam's Club. Problem is I heard they're just Walmart with larger quantities, do they even have a butcher area?
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Dec 31, 2016 04:48
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With my double bagged meat I am getting a bit of neutral to positive buoyancy. Hard vacuum on first bag and not so hard on the second bag means I had some air in there. I weighted it down with a small plate. Am I correct that I'm not messing with heat transfer or cooking time by putting that plate on there? It is now totally and easily submerged.
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Dec 31, 2016 07:24
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Ciaphas posted:I don't have a Costco near (enough) to me, but there is a Sam's Club. Problem is I heard they're just Walmart with larger quantities, do they even have a butcher area? Sam's club does have a butcher area and has really great meats.
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Dec 31, 2016 08:52
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Randyslawterhouse posted:Is it ham or gammon? As far as I understand (I'm in the UK too) ham is cooked and gammon is the name for raw 'ham'. yeah i meant gammon
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Dec 31, 2016 09:19
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Trastion posted:Sam's club does have a butcher area and has really great meats. Sounds like all the excuse I need to get a membership. Meat's the only thing I'm interested in buying in bulk though, living alone and all that. (Hopefully I can get the chuck in the puddler good enough to get family to take it home...)
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Dec 31, 2016 10:13
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Ciaphas posted:Fair enough! I didn't do any breakdown or cutting of any sort, just left it twined up exactly as it came from the store. If it was trussed up from the store, they already broke it down to remove the inedible center bit. If you remove the twine, it's going to fall apart into two pieces, like the slices do when you carve it. Bad searing mojo.
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Dec 31, 2016 11:29
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I got my Gourmia unit. I want to make a steak and have one from sams club that is about 3/4" thick. Not sure what type it is as I buy them then individually bag and freeze. I am thawing it now. How long and at what temp should I cook for? I am seeing everything from 2 hours to 24 hours. I would prefer 4 hours or less so I can have it for dinner.
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Dec 31, 2016 19:00
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Trastion posted:I got my Gourmia unit. I want to make a steak and have one from sams club that is about 3/4" thick. Not sure what type it is as I buy them then individually bag and freeze. I am thawing it now. How long and at what temp should I cook for? I am seeing everything from 2 hours to 24 hours. I would prefer 4 hours or less so I can have it for dinner. You can cook from frozen if you want. Doesn't add too much more time, maybe 30 minutes? There are some apps and I'm sure an online calculator or ten that can tell you how long it will take meat of type and thickness to go from temperature a to temperature b in a bath at c. Hope it came out nice.
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Dec 31, 2016 19:26
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Subjunctive posted:If it was trussed up from the store, they already broke it down to remove the inedible center bit. If you remove the twine, it's going to fall apart into two pieces, like the slices do when you carve it. Bad searing mojo. Turned out not to matter because the bag broke overnight. Roast status: ruined Oh well, it was for me and leftovers so at least I didn't screw up a gathering.
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Dec 31, 2016 21:25
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Would it be problematic to sous vide ribeyes and hold them in the fridge for a few hours prior to searing? I was hoping to dry them out on a rack, but wasn't sure about the standard bacteria concerns.
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Dec 31, 2016 21:54
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beefnchedda posted:Would it be problematic to sous vide ribeyes and hold them in the fridge for a few hours prior to searing? I was hoping to dry them out on a rack, but wasn't sure about the standard bacteria concerns. If you take them out of the bath and want to fridge them, do the ice bath chill first. Take them out of the bag and dry them off before finishing. What you don't want to do is take them out of the bath and bag and then put them in the fridge hot.
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Dec 31, 2016 23:20
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Got the whole sous vide thing for christmas. Made some eggs and tried a ribeye but wasn't happy with that. So far this is the best thing I've made. Hoping to join the hot water cooking team if I really enjoy using this thing.
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Dec 31, 2016 23:25
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My original anova is no longer heating water, what's the new hotness for ~$100-150?
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Dec 31, 2016 23:31
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Another Anova with a sale coupon unless you wanna take the gamble on a cheaper Gourmia
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Dec 31, 2016 23:58
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I'm new to the vizzle game (literally just a chicken breast and a package of bacon) and I just realized that my fiance a filet of Arctic Char in their freezer, and I'm wondering if I should cook it the same as Salmon. Looking at Kenji's salmon recipe it seems like I could just let it thaw and cook inside its vacuum seal. Is this okay, or should I do any prep before cooking?
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Jan 2, 2017 01:26
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umalt posted:I'm new to the vizzle game (literally just a chicken breast and a package of bacon) and I just realized that my fiance a filet of Arctic Char in their freezer, and I'm wondering if I should cook it the same as Salmon. Usually vac-sealed fish has warnings stamped all over it saying to take it out of the vac bag before thawing. I don't know why. If you're talking about bagging and and cooking a frozen piece instead of a thawed piece, it will be fine. You'll end up with more fish juice in the bag, but who cares.
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Jan 2, 2017 07:02
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theres a will theres moe posted:Usually vac-sealed fish has warnings stamped all over it saying to take it out of the vac bag before thawing. I don't know why. Botulism toxin http://msue.anr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing
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Jan 2, 2017 07:30
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I was thinking of trying to make cheesecake in a mason jar like many of the recipes I have seen. One of the biggest points of failure has been closing the lid. Everything says don't close it too tight because air needs to escape but I really don't have canning experience so there is a greater than zero probability I would close too loose or too tight. What would happen if I vacuum sealed the jar and then closed it tight? I figure it would have a place for air to expand since it has been sucked out and then I can just tighten without worrying about it. Would this work or is there some other downfall I am missing?
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Jan 2, 2017 18:58
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If your custard was whisked there's a possibility it will expand when vacuumed and create a huge mess.
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Jan 2, 2017 21:02
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Steve Yun posted:If your custard was whisked there's a possibility it will expand when vacuumed and create a huge mess. On the other hand, that could make it fluffier if I make sure there is room for that expansion.
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Jan 3, 2017 00:11
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Is it about there being enough room, or about the custard being pulled into the vacuum device?
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Jan 3, 2017 00:21
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dalstrs posted:On the other hand, that could make it fluffier if I make sure there is room for that expansion. There's a lot of roadblocks to the fluffing though. If you fluff it, you'd have to stop the vacuum right before it hit the top of the jar. At that point, the expanded air bubbles may or may not slowly release their gas into the top part of the chamber, slowly causing the custard to shrink again. If the expanded bubbles don't lose their gas to the top of the chamber, they'll get crushed anyways when you reopen the jar. You can freeze the custard to maintain the fluffed volume (I've done this to ice cream to novel effect) but you're gonna cook it sous vide after anyways so freezing isn't going to help. Now, you might, might, might be able to vacuum it, wait to see if it expands then shrinks again, vacuum it a second time to see if you can remove the gas from the collapsing bubbles, and then at that point cook it sous vide hoping any more gas release is able to be absorbed by the 80% vacuum in the jar. I dunno, maybe worth an experiment. Umm maybe use safety goggles or wear glasses when you open it after cooking. Wouldn't it just be easier to fill the water line up to just below the lid, and then put a lid over the whole sous vide container to make sure the air above the lid gets up to the same temp? Steve Yun fucked around with this message at 01:04 on Jan 3, 2017 |
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Jan 3, 2017 00:52
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Put another mark in the 'forgot to take the twine off the chuck roast before cutting' camp. Pretty sure I fed a bunch of people very soft twine. In other news a little of that leftover meat helped make a kickass meat tomato sauce for pasta.
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Jan 3, 2017 04:02
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Pretty sure they needed more insoluble fiber anyways
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Jan 3, 2017 04:06
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theres a will theres moe posted:Usually vac-sealed fish has warnings stamped all over it saying to take it out of the vac bag before thawing. I don't know why. Thanks! I ended up thawing it (outside of the bag!) while I made some of Kenji's glazed carrots and it turned out great! Just forgot to season it before cooking and seared one half of the filet too long, but I guess it's lessons for next time. Also how do you guys store your immersion cookers? I can't really get a 
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Jan 3, 2017 04:32
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Mine is just clamped to the bin I use and out in the open because after 4 years of moving I finally have a real sized kitchen and nothing else to leave on the counters
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Jan 3, 2017 09:16
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Steve Yun posted:There's a lot of roadblocks to the fluffing though. If you fluff it, you'd have to stop the vacuum right before it hit the top of the jar. At that point, the expanded air bubbles may or may not slowly release their gas into the top part of the chamber, slowly causing the custard to shrink again. If the expanded bubbles don't lose their gas to the top of the chamber, they'll get crushed anyways when you reopen the jar. You can freeze the custard to maintain the fluffed volume (I've done this to ice cream to novel effect) but you're gonna cook it sous vide after anyways so freezing isn't going to help. I always vac my creme brulees and ice cream base before putting in the bath. Only time I had a vacuum expansion incident was with a starch-thickened ice cream base. If you're concerned, you should be OK by letting the batter settle and degas before portioning into jars and vaccing. That said, if you're worried about it, just don't vac them, the right ring tightness is very easy to get, just tighten all the way and then just loosen them, there's a pretty wide tolerance where expanding air will be able to get in but the water pressure will keep the lid tight enough to not get water in. The design's been in use for 150 years for a reason, after all.
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Jan 3, 2017 15:09
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What's the best fuel for a torch to char stuff post sous vide? Thinking I'm gonna grab something to finish stuff up.
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Jan 3, 2017 15:26
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Bape Culture posted:What's the best fuel for a torch to char stuff post sous vide? I use a BZ4500HS with MAP-Pro fuel, totally perfect, I didn't buy it to sous vide but hey its tools that I had in the garage!
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Jan 3, 2017 15:34
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Has anyone made Sea Scallops? I assume they will work and just need a quick sear after. I bought a big bag of them at Sam's Club last week and was thinking that would be my next cook. Any recipes?
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Jan 3, 2017 20:44
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IIRC sous vide for scallops doesn't really help. You want them seared and rare, so precooking in SV doesn't really help. I think Kenji wrote about it.
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Jan 3, 2017 22:18
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Subjunctive posted:sous vide: I think Kenji wrote about it. Mods? Title change right here.
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Jan 4, 2017 00:08
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Yeah you can't beat a hot-rear end pan for scallops and they take no time to cook. That variance in doneness makes them texturally interesting. http://www.foodnetwork.com/videos/altons-seared-scallops-recipe-0170067.html
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Jan 4, 2017 01:25
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The Anova is currently on sale for $129.99 if anyone else is like me and has been lurking in this thread waiting for a sale. https://www.amazon.com/Anova-Culina...&keywords=anova Edit: Since I'm new to the sous vide game, would there be benefit to using a cast iron dutch oven as the cooking vehicle? I imagine it might take longer to heat but might stabilize temperatures better. Thoughts? lifts cats over head fucked around with this message at 22:04 on Jan 4, 2017 |
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Jan 4, 2017 22:02
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