|
Circulators are good at stability, and cast iron is a bad insulator.
|
#
?
Jan 4, 2017 22:38
|
|
|
|
| # ? May 21, 2024 03:04 |
|
|
I'm using a lidded coleman cooler that I cut part of the top out of to slip my Anova through. It holds temperature pretty well, I think, but I still wish the lid were better insulated. The body does seem to remain room temp no matter what temperature the water inside is, so that's good.
|
|
#
?
Jan 5, 2017 07:28
|
|
|
We've been over this before. Lids are about evaporation more than efficiency. These things are already ludicrously efficient at maintaining tepid puddles of water.
|
|
#
?
Jan 5, 2017 13:47
|
|
|
RIP Anova WiFi ice bath notifications: http://community.anovaculinary.com/t/ice-bath-option-in-wifi-app/4058 Honestly the WiFi app was way better before they started adding recipes to it and making it into trash like the original app.
|
|
#
?
Jan 5, 2017 17:44
|
|
Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
|
Dem Bones posted:RIP Anova WiFi ice bath notifications: http://community.anovaculinary.com/t/ice-bath-option-in-wifi-app/4058 Dude the app is terrible. It just aggravates me that I can't just start the god drat timer on it's own. Why do I have to wait for it to recognize the temp and for it to prompt me. So I can just click okay for the timer to start. I swear the water will be sitting at temp for 2-3 min and I'll get nothing. So I have to kill the cook process. Start it again. It's just loving dumb. Oh and when the alarm goes off I can't just dismiss it. I have to walk to the drat thing and hit the STOP COOKING button. Then I have to hit the cook button again so it stays at temp. Or I'm just dumb. sterster fucked around with this message at 22:25 on Jan 5, 2017 |
|
#
?
Jan 5, 2017 22:23
|
|
|
I used the app exactly once, and it somehow interrupted/didn't properly start my cook of a 40$ CAD chunk of lamb leg overnight. And that was that. 
|
|
#
?
Jan 5, 2017 22:37
|
|
|
Need some advice. I've done Halibut at 124 for 30 to 45 min depending on how large the filets are. Loved the results from that. What do I need to change if I'm cooking 6oz filets from frozen to get similar results?
|
|
#
?
Jan 5, 2017 22:48
|
|
|
theres a will theres moe posted: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. Yeah. I actually like the texture of literally raw scallops and I have never cooked a scallop via searing alone that was undercooked to my taste in the middle. I'd just sear them.
|
|
#
?
Jan 5, 2017 23:07
|
|
|
Texture difference like that can be good in all sorts of food. The leanest, most tender cuts don't do well in sous vide and I've come to appreciate a seared, rare tenderloin as much as a thick and evenly cooked sous vide steak. Right tool for the job. Doing sous vide roast beef tomorrow, bought a pre-tied, vacuumed hunk of meat. Fits my cooker perfectly so I will not bother rebagging. After it's done, I plan to chill it, un-tie, cool it off and sear under the oven grill. Anyone have good/bad experiences with this? sterster posted:Dude the app is terrible. It just aggravates me that I can't just start the god drat timer on it's own. Why do I have to wait for it to recognize the temp and for it to prompt me. So I can just click okay for the timer to start. I swear the water will be sitting at temp for 2-3 min and I'll get nothing. So I have to kill the cook process. Start it again. It's just loving dumb. In the smart home of the future, this is how you brush your teeth, clean the toilet, open a can of tomatoes, etc etc. Ola fucked around with this message at 23:13 on Jan 5, 2017 |
|
#
?
Jan 5, 2017 23:08
|
|
|
Alexa, turn on the bidet.
|
|
#
?
Jan 5, 2017 23:47
|
|
|
I'm all about being able to yell at Alexa to turn on/off/dim the lights but yeah that Anova app is some seriously hot garbage. Maybe if the Anova did integrate with Alexa or another smart home hub so I could yell "Alexa, set anova to 131" or similar I'd use it as a dumb party trick 
|
|
#
?
Jan 6, 2017 00:29
|
|
|
https://www.cnet.com/products/anova-nano/preview/ Looks pretty cool. Im sure most people aren't using their current anova's to capacity and could easily get away with a Nano. I wonder what the wattage will be though and if it'll be able to support long high temp cooks
|
|
#
?
Jan 6, 2017 02:46
|
|
|
They're revamping the whole line, so there should be some interesting updates to the wifi+Bluetooth anova and, what I'm most excited for, an updated version of the more powerful OG anova that they are now calling the "Pro" model.
|
|
#
?
Jan 6, 2017 03:59
|
|
|
I got one of these meat in a sealed bag, is it cool to SV as is without rebagging it?
|
|
#
?
Jan 6, 2017 04:45
|
|
|
peepsalot posted:I got one of these meat in a sealed bag, is it cool to SV as is without rebagging it? Godspeed.
|
|
#
?
Jan 6, 2017 04:54
|
|
|
Ive done omaha steaks as is, but for that i'd remove that monster sticker beforehand. I'd be worried of the sticker disintegrating and being a bitch to clean.
|
|
#
?
Jan 6, 2017 05:50
|
|
|
Crunkjuice posted:Ive done omaha steaks as is, but for that i'd remove that monster sticker beforehand. I'd be worried of the sticker disintegrating and being a bitch to clean. I've also had the adhesive on those bags come apart in the water. For short cooks you'll be okay, I do individually-wrapped BSCBs like that, but for anything substantial it's worth rebagging.
|
|
#
?
Jan 6, 2017 05:57
|
|
|
I've done similarly packaged meats and it went fine. Removing the sticker is a good idea though.
|
|
#
?
Jan 6, 2017 08:53
|
|
|
peepsalot posted:I got one of these meat in a sealed bag, is it cool to SV as is without rebagging it? Should be, but depending on how seasoned it is, dont' do it too long. Of course, it's filet, so you wouldn't, but why are you buying pre-seasoned but not cured meat?
|
|
#
?
Jan 6, 2017 14:35
|
|
|
I'll probably be doing my first sous vide this weekend. Thinking about doing steak and the carrots I've seen people talking about. On hand I have a polypropylene cambro, will that be suitable for those temperatures or should I consider a different vessel?
|
|
#
?
Jan 6, 2017 18:02
|
|
|
Test Pattern posted:but why are you buying pre-seasoned but not cured meat? I always assume things like that are gifts from well meaning relatives, largely based my on experiences...  : little timmy loves to cook, better send him some rice a roni for his birthday! : ...thanks, grandma.
|
|
#
?
Jan 6, 2017 18:12
|
|
|
lifts cats over head posted:I'll probably be doing my first sous vide this weekend. Thinking about doing steak and the carrots I've seen people talking about. On hand I have a polypropylene cambro, will that be suitable for those temperatures or should I consider a different vessel? Yep that will work fine
|
|
#
?
Jan 6, 2017 18:13
|
|
|
3 lbs of roast beef turned out very well. I took it out after 7 hours at 58C. Cut the string and let it cool while finishing other stuff. Then dried it with paper, gave it a light coat of salt and oil and put it under the broiler on full power. It's not that powerful so it wasn't exactly a deep fried appearance, but pretty close to a normal roast. Definitely doing this again, the labor/result ratio is pretty great. Texture was a bit grainy, going to try shorter time or lower temp next time. Served it with rocket salad, roast celeriac and sunchoke and a remoulade with capers, dill and pickles. Yum!
|
|
#
?
Jan 6, 2017 18:18
|
|
|
Test Pattern posted:Should be, but depending on how seasoned it is, dont' do it too long. Of course, it's filet, so you wouldn't, but why are you buying pre-seasoned but not cured meat?
|
|
#
?
Jan 6, 2017 18:26
|
|
|
peepsalot posted:Idk, because I'm clueless I guess, what's so bad about it? If the marinade in a package like that is salty or has papain or other tenderizers in it a long cook would give it a weird probably mushy texture especially when fillet is already pretty soft. For the length of time you'd do fillet (i.e. just enough to get it to temp) I wouldn't sweat it too much.
|
|
#
?
Jan 6, 2017 20:11
|
|
|
peepsalot posted:Idk, because I'm clueless I guess, what's so bad about it? It usually comes out to you paying 4-5 bucks for salt and pepper. And beef that's been sitting in salt for however long it was in that package is going to have a weird half-cured texture/flavor, but not be good cured meat.
|
|
#
?
Jan 6, 2017 23:47
|
|
|
Naw, those Trader Joe's marinated meats are pretty good.
|
|
#
?
Jan 7, 2017 00:01
|
|
|
peepsalot posted:Idk, because I'm clueless I guess, what's so bad about it? I imagine people here are pretty serious/specific about the way they like things done and pre-marinaded meat is probably just never going to be as good as some people here could make it. There's nothing horrible about buying pre-prepared food, but if you stumble into a cooking forum asking about it you're likely to get a reasonable level of [I can't think of a word that's sort of a synonym for snobbery or elitism, but with a less-negative connotation].
|
|
#
?
Jan 7, 2017 01:41
|
|
|
Ola posted:Then dried it with paper Is this a UK term for paper towels, or do you have a special drying paper?
|
|
#
?
Jan 7, 2017 01:50
|
|
|
I tried SVing some preseasoned vac-bagged ribs once and they tasted so comically bad I had to take them to work just to see the reactions. They had decent texture but tasted like cheap hot dogs. Yummy nitrite salt and liquid smoke.
|
|
#
?
Jan 7, 2017 02:50
|
|
|
Is there some sort of magical sous vide to oven baked potato wedge recipe? I don't have a fryer and I'm not really into pan frying, but I would love some sort of oven crisped goodness with a fantastic interior.
|
|
#
?
Jan 7, 2017 16:20
|
|
|
Olothreutes posted:Is there some sort of magical sous vide to oven baked potato wedge recipe? I don't have a fryer and I'm not really into pan frying, but I would love some sort of oven crisped goodness with a fantastic interior. Not sous vide, but: http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html TheQuietWilds fucked around with this message at 16:36 on Jan 7, 2017 |
|
#
?
Jan 7, 2017 16:34
|
|
|
Can anyone recommend liquid smoke available in the uk? I'm gonna do Kenjis brisket in the week. This stuff any good? https://www.amazon.co.uk/gp/aw/d/B0...dOLL&ref=plSrch Also should I buy this torch or nah? MAP ones don't seem so popular over here. Seems like a minefield as there's no obvious spec numbers to look for. https://www.amazon.co.uk/gp/aw/d/B0...8DBL&ref=plSrch
|
|
#
?
Jan 7, 2017 18:59
|
|
|
I'd go with the Bernzomatic, like https://www.amazon.co.uk/gp/aw/d/B00008ZA0A/
|
|
#
?
Jan 7, 2017 19:03
|
|
|
TheQuietWilds posted:Not sous vide, but: The duck fat makes these killer. I even overcook them sometimes If I want them crispier.
|
|
#
?
Jan 7, 2017 19:10
|
|
|
TheQuietWilds posted:Not sous vide, but: My mom had made basically these same potatoes for like 20 years. They are stupidly easy and drat good. I do need to try them with duck fat. We always use olive oil.
|
|
#
?
Jan 7, 2017 19:27
|
|
|
Subjunctive posted:I'd go with the Bernzomatic, like https://www.amazon.co.uk/gp/aw/d/B00008ZA0A/ Oh I didn't know I could just use like a brazing torch. Screwfix do the model down for £50. Will probably grab that. Thanks
|
|
#
?
Jan 7, 2017 19:30
|
|
|
baquerd posted:Is this a UK term for paper towels, or do you have a special drying paper? Oops! A non-native English speaker's term for paper towel.
|
|
#
?
Jan 8, 2017 09:35
|
|
|
I made Sous Vide Pork Belly but my Foodsaver bag ruptured in the last couple hours and the bag was full of water. Can I save this? Or is it going to be ruined? Edit: It seemed to be fine after crisping under the broiler for a few minutes. Though I don't really have anything to compare it too. Biggest thing was I lost the juices to make a sauce with so I used some store bought teriyaki that I had on hand. Trastion fucked around with this message at 06:56 on Jan 9, 2017 |
|
#
?
Jan 8, 2017 17:56
|
|
|
|
| # ? May 21, 2024 03:04 |
|
|
Today I'm doing Kenji's sous-vide shrimp (with jumbo tigers, 6-8/lb) at 130 for 15 minutes, then I will sear them atop my Arteflame grill insert for my Weber 22.5" that's been heating up for a few hours now. It'll be served alongside a salad of some sort and arroz con coco.
|
|
#
?
Jan 9, 2017 00:26
|
|
