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I have a sirloin tip roast that I cut into 2" steaks, what would be the proper time/temp for them? Can I treat them like a normal steak and do 60-90 minutes at 131 before searing or do they need more time to tenderize? They are fairly lean.
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Jan 9, 2017 19:11
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Anyone in here caramelize onions in their sous vide? Better, worse, about the same as in a Dutch oven?
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Jan 10, 2017 04:20
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lifts cats over head posted:Anyone in here caramelize onions in their sous vide? Better, worse, about the same as in a Dutch oven? I have done it. It takes a few days to get them nice and dark iirc but the nice thing is you can do a shitload all at once and then freeze the bags. Also the scent leaks through and makes the area around the bath smell delicious for the duration of the cook. Quality-wise, I'd say they're the same. Worth it only if you're looking to do a huge batch IMO. theres a will theres moe fucked around with this message at 04:48 on Jan 10, 2017 |
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Jan 10, 2017 04:45
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Man, I'd just fill up my freezer with caramelized onions, but I'm guessing my ziploc bags aren't gonna be happy with 85C @ 24h
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Jan 10, 2017 08:58
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Dacap posted:I have a sirloin tip roast that I cut into 2" steaks, what would be the proper time/temp for them? If 130 is your target meat temperature, Baldwin's guide suggests that's probably not enough time to actually get it up to temperature let alone pasteurize (assuming you care about the latter).
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Jan 10, 2017 21:56
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2.5lb chuck at 136 for about 24 hours turned out some really fantastic meat (used salt, pepper, prague power and liquid smoke), but the connective tissue was no good at all, still utterly tough. Maybe I just need to trim in the future, because the meat was succulent.
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Jan 11, 2017 12:59
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Edit: I got a gourmia for x-mas! No wonder my girlfriend kept trying to crush my dreams with "You won't use it." Trying some bacon overnight, we'll see what happens. 145F for ARBITRARILY LONG TIME >8H
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Jan 12, 2017 05:40
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baquerd posted:2.5lb chuck at 136 for about 24 hours turned out some really fantastic meat (used salt, pepper, prague power and liquid smoke), but the connective tissue was no good at all, still utterly tough. Maybe I just need to trim in the future, because the meat was succulent. Curious about trying this- Did you finish it off in the oven or on the grill?
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Jan 12, 2017 17:03
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baquerd posted:2.5lb chuck at 136 for about 24 hours turned out some really fantastic meat (used salt, pepper, prague power and liquid smoke), but the connective tissue was no good at all, still utterly tough. Maybe I just need to trim in the future, because the meat was succulent. I do short ribs at 132 but for 48 hours. Might just need more time to break down the connective tissue at that temp.
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Jan 12, 2017 17:05
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Is the connective tissue at the center of a chuck roast ever going to break down? Everything I've read says to break it down and then truss it (or meat glue) back together before cooking.
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Jan 12, 2017 17:09
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Flash Gordon Ramsay posted:I do short ribs at 132 but for 48 hours. Might just need more time to break down the connective tissue at that temp. I still had the connective tissue issue with a similar cook at 36 hours. I'll do a 48 next time and see what happens.
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Jan 12, 2017 17:10
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By a random stroke of luck Kenji posted his sous vide carnitas article the day before I was planning on making some using his traditional "no waste" method, so I gave the sous vide method a whirl instead and we had them for dinner last night. Verdict: awesome, and probably the easiest carnitas prep I've ever done. No cubing pork, no fiddling with lard, just slice a boneless pork shoulder, vacuum seal it with a stick of cinnamon, some bay leaves, salt and an orange and puddle it at 165 for 18 hours. It shredded perfectly and the texture was noticeably more tender than traditional carnitas, but I was still able to get great crispiness on them under the broiler. I also got about 2-3 cups of very gelatinous pork stock out of the deal, which I'm planning on working into some ramen or something. The one thing I think I will change next time is half the cinnamon. It wasn't overpowering the way it was, but I prefer my carnitas a bit more savory. Overall, this method is stupid easy and puts out absurdly good carnitas. I probably won't go back to doing them the traditional way any time soon.
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Jan 12, 2017 17:23
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The recipe I used to use had mexican oregano and some such in it, but I bet those flavourings port to this technique.
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Jan 12, 2017 17:39
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Those carnitas sound really good. I might have to try them when a friend of mine visits in April. Those are right up his alley.
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Jan 12, 2017 18:10
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Subjunctive posted:The recipe I used to use had mexican oregano and some such in it, but I bet those flavourings port to this technique. Ah yeah, I actually added Mexican oregano and some cumin right before broiling them and then squeezed some lime juice on before serving. It worked out really well doing it that way since I wasn't sure if the herbs would become overpowering in the puddle for 18 hours.
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Jan 12, 2017 18:25
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Loco posted:Curious about trying this- Did you finish it off in the oven or on the grill? Cast iron pan.
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Jan 12, 2017 18:37
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Subjunctive posted:Is the connective tissue at the center of a chuck roast ever going to break down? Everything I've read says to break it down and then truss it (or meat glue) back together before cooking. Some connective tissue is made up of collagen, which breaks down into gelatin over time on low heat. Then there's elastin, which never breaks down. This is what the silverskin on some cuts of beef is made up of, like the inside face of a rib rack, the tough tissues that never ever break down. I'm not up on my beef anatomy, but I think chuck has silverskin? A quick google seems to confirm this. This is probably why chuck is popular for burgers; grinding is a good way to deal with anything that won't otherwise break down Personally I'm lazy so I'd rather just eat around the connective tissue than bother with trimming it and meatgluing it back together Steve Yun fucked around with this message at 19:24 on Jan 12, 2017 |
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Jan 12, 2017 19:21
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Chuck roast definitely have silverskin.
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Jan 12, 2017 20:34
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If doing ribs or a roast for long cooks (12+ hours) is it generally advised to briefly boil the meat first to avoid lactobacillus growth?
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Jan 12, 2017 21:42
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Nah
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Jan 12, 2017 23:02
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 Dang that seems good. I've tried 12 hr pork shoulder before which came out great, but didn't have any aromatics in the bag. Am I reading it right that he adds the orange to the bag and reserves the juice?
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Jan 13, 2017 01:08
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Buying advice needed: I was going to buy the Anova Precision cooker, it went down to $99 this afternoon and I should have pulled the trigger. For some reason I didn't and now it's back up to $150ish. I did a bit of looking around and I saw these two, are either of them worthwhile buys for a first timer? They're both at $80 right now: Ivation Gourmia Is one a better deal? Are they both good or junk? Appreciate any advice, thanks. TITTIEKISSER69 fucked around with this message at 01:54 on Jan 13, 2017 |
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Jan 13, 2017 01:31
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Wilford Cutlery posted:Buying advice needed: I was going to buy the Anova Precision cooker, it went down to $99 this afternoon and I should have pulled the trigger. For some reason I didn't and now it's back up to $150ish. I did a bit of looking around and I saw these two, are either of them worthwhile buys for a first timer? They're both at $80 right now: This one claims to have a 10 gallon heating capacity for $20 bucks more (unless you messed up and meant to post this in your second link): https://www.amazon.com/Gourmia-Imme...eywords=gourmia I haven't used it but a couple people in this thread bought it and it seemed to work okay for them
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Jan 13, 2017 01:40
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Portlandia.avi Sous vide it's over! https://www.starbucks.com/menu/food/hot-breakfast/sous-vide-egg-bites-bacon-gruyere
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Jan 13, 2017 01:46
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Steve Yun posted:This one claims to have a 10 gallon heating capacity for $20 bucks more (unless you messed up and meant to post this in your second link): This is what I meant to post as my second link: Gourmia - I fixed my link now.
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Jan 13, 2017 01:57
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I think we've had two people in the thread who got it and don't have any complaints about it so far
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Jan 13, 2017 02:56
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Anyone followed this brisket recipe? http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html I'm having a belated Hanukkah party and it seems appropriate to try my first brisket and make it into some sort of appetizer.
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Jan 13, 2017 03:10
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Ola posted:
Juice goes in too.
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Jan 13, 2017 03:11
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To the Goon that made kenji's porchetta in the sous vide what did you do for side dishes? Also any tips on making the whole process easier? As usual Kenji makes it sound simple but he's a God among men so that's no surprise.
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Jan 13, 2017 04:12
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I think I was one of the people who made it for Christmas. We had a ton of other food along with it. Green beans tossed with fried leeks, a corn casserole, truffle smashed potatoes, homemade cinnamon applesauce and a few other things I can't think of. The pan sauce on the potatoes was absurdly good.
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Jan 13, 2017 04:30
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I also did it for Christmas dinner. Agreed with the pan sauce working great over (in our case) garlic mashed potatoes, though I made mine into more of a pork gravy with some added pork stock and roux. Also did roasted brussels sprouts with fried shallots. You can select the same sort of sides you'd do with a more conventional pork roast. The leftovers go very nicely with some lettuce and tomato on a sandwich for a fun take on a BLT. I actually found the process pretty easy. There's definitely work involved, but none of it too complicated. I'll give the same advice I did before: dry the porchetta off extremely well before putting it in the hot oil, because even going in dry it's going to spit like crazy at the start.
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Jan 13, 2017 04:41
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Seconding dry the crap out of it. I had three different ones because we had 14 lbs worth of pork belly and the third one sputtered quite a bit. The process wasn't terrible as noted above. It took a while to do three of them, but it wasn't that bad. Rolling and tying them might have to be a two man job though. I did a turchetta on my own, but I had my mom to help me roll up the porchetta and boy was I glad I did.
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Jan 13, 2017 16:38
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Consider some bitter greens like broccoli rabe, braised collards, etc. as a pairing for porchetta. Porchetta is super rich, so anything that provides some acidity and contrast is going to be nice. Broccoli rabe in particular will also work really well on a sandwich with the leftover pork.
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Jan 13, 2017 16:44
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Rocket salad would be a pretty easy pairing with one I'd think.
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Jan 13, 2017 17:07
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Glottis posted:Anyone followed this brisket recipe? http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html I haven't tried that particular one but i would heed the standard Kenji warning and try it with half the salt the first time. His SV corned beef was almost inedibly salty when i made it to the recipe.
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Jan 13, 2017 19:26
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large hands posted:I haven't tried that particular one but i would heed the standard Kenji warning and try it with half the salt the first time. His SV corned beef was almost inedibly salty when i made it to the recipe. I've made that exact recipe and yes, halve the salt (at least). Straight out of the sous vide texture & moistness were great, post smoking it was a little dry so I'd either try for a colder smoke or a shorter time or both. I don't remember exact details now, I made it in June or something.
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Jan 13, 2017 19:34
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Is it that Kenji is using flake salt and everybody in here is using granulated? I haven't tried any Kenji recipes, I'm just wondering how it could be so bad for errbody.
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Jan 14, 2017 00:50
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theres a will theres moe posted:Is it that Kenji is using flake salt and everybody in here is using granulated? I haven't tried any Kenji recipes, I'm just wondering how it could be so bad for errbody. First, make sure you're using coarse as gently caress salt. Second, use the weights if given. Third, cut back to like 75% of the recipe. Kenji likes his salt.
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Jan 14, 2017 00:57
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May also have to do with which salt you're using. This article says Diamond kosher (which most chefs use) weighs is 5oz per cup versus 8 for Morton's kosher and 10 for Morton's iodized. Assuming he's giving measurements by volume that could make a big difference. http://www.goodfoodstories.com/kosher-salt/
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Jan 14, 2017 01:06
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I use Diamond and he's still way too salty.
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Jan 14, 2017 01:26
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i like nice words