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I use the griddle side of my baking steel and I think it does better than cast iron, highly recommended.
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Feb 4, 2017 19:32
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I really don't rate searing (or anything else) on a griddle pan. My £10 from amazon cast iron frying pan does a far better job than my le creuset griddle pan. nthing the 'get it hotter than the sun' advice though. I use the wok burner on my stove, which is probably a bit too big for my cast iron and occasionally ignites the oil in it. Also, this Searing Guide is worth a look.
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Feb 4, 2017 20:18
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If you're not worried about stripping the seasoning from your cast iron then it's not hot enough to sear a steak apparently
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Feb 4, 2017 21:16
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I usually get it up to 400F or so. (Infrared thermometers are great for actually quantifying how hot your pan is.) That's probably a bit on the cool side for some, but I've had the oil in the pan autocombust before, and I've been a bit gun-shy ever since.
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Feb 4, 2017 21:19
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I've got a cuisinart panini thing with a sear setting. Anyone have luck with with these? ANOVA says it works pretty well.
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Feb 4, 2017 23:42
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pgroce posted:I usually get it up to 400F or so. (Infrared thermometers are great for actually quantifying how hot your pan is.) That's probably a bit on the cool side for some, but I've had the oil in the pan autocombust before, and I've been a bit gun-shy ever since. I think you're fine at 500°F, the flash point (the lowest temperature it'll catch fire at if you let it come into contact with open flame) of vegetable oil is 621°F, and its autoignition temperature is at 795°F. Randyslawterhouse posted:I really don't rate searing (or anything else) on a griddle pan. My £10 from amazon cast iron frying pan does a far better job than my le creuset griddle pan. I think when dalstrs talks about the "griddle side" of his baking steel, he's talking about a flat surface. Griddle pan = flat, grill pan = lines
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Feb 5, 2017 00:35
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i'm still somewhat new to sous vide and i'm finding that with some frequency, i follow the timing and temp instructions to the letter, but when i remove the meat (or whatever) it has not actually reached the target temperature all the way through. I've been under the impression that reaching that temp is pretty crucial since that's how you ensure safety and consistent results. Is this a common problem, or not a problem at all, or what? Do I just need to make a better effort to ensure that the bagged food doesn't touch the sides of the pot? e: i have an Anova fwiw emdash fucked around with this message at 02:41 on Feb 5, 2017 |
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Feb 5, 2017 02:38
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Have you calibrated your probe thermometer lately? The problem could be on that end.
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Feb 5, 2017 03:32
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no, not recently. I'll check on it
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Feb 5, 2017 03:36
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Does anyone use anything to clean their anovo? Just wondering if I should fill my Cambridge with water/vinegar or something and let it run for a bit.
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Feb 5, 2017 03:40
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emdash posted:i'm still somewhat new to sous vide and i'm finding that with some frequency, i follow the timing and temp instructions to the letter, but when i remove the meat (or whatever) it has not actually reached the target temperature all the way through. I've been under the impression that reaching that temp is pretty crucial since that's how you ensure safety and consistent results. Is this a common problem, or not a problem at all, or what? Do I just need to make a better effort to ensure that the bagged food doesn't touch the sides of the pot? Are you cooking from frozen? Are you letting it come up to temp before you start your timer?
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Feb 5, 2017 03:57
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Steve Yun posted:I think you're fine at 500°F, the flash point (the lowest temperature it'll catch fire at if you let it come into contact with open flame) of vegetable oil is 621°F, and its autoignition temperature is at 795°F. It's that high? I have had two pans I heated up rocket hot for searing that I added vegetable oil too that caught fire after like 2 seconds and this is on a glass electric cooktop. I didn't think my pans were anywhere near that hot but I never checked them with my infrared.
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Feb 5, 2017 04:00
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rockcity posted:It's that high? I have had two pans I heated up rocket hot for searing that I added vegetable oil too that caught fire after like 2 seconds and this is on a glass electric cooktop. I didn't think my pans were anywhere near that hot but I never checked them with my infrared. According to my infrared, my cast iron gets 500F-hot pretty fast at around 5.5 on my current glass cooktop. Cranked higher it can easily go over 700F quick. Stainless takes way longer. For comparison though, my previous glass cooktop would probably need to be dialed around 8 to get to 500F.
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Feb 5, 2017 04:50
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Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
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theres a will theres moe posted:Are you cooking from frozen? Are you letting it come up to temp before you start your timer? No and yes respectively
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Feb 5, 2017 05:27
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Steve Yun posted:I think when dalstrs talks about the "griddle side" of his baking steel, he's talking about a flat surface. Griddle pan = flat, grill pan = lines Ah, thanks for the translation!
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Feb 5, 2017 11:08
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Dem Bones posted:According to my infrared, my cast iron gets 500F-hot pretty fast at around 5.5 on my current glass cooktop. Cranked higher it can easily go over 700F quick. Stainless takes way longer. For comparison though, my previous glass cooktop would probably need to be dialed around 8 to get to 500F. I was always curious - infrared thermometers rely on emission rates, which are different per material, yeah? Not sure I'd trust it on all materials without testing. If your stainless can go in the oven, I'd put both pans in the oven on the same rack for a good long while and then see what the infrared says.
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Feb 5, 2017 16:03
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polished/not dirty stainless with direct the IR heat back to the glass top which will slow the element toggling on and off. This is also why they don't advise the use of non seasoned carbon steel wok on a glass top unless it covers the entire burner. (woks on a glass top are worthless anyway.) Cast iron does not have this issue, but gets the worst hot spots on a glass top compared to basically any other cooking top. You will not get a good IR reading from stainless steel.
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Feb 5, 2017 16:37
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I have a cheapie infrared gun thermometer that has a calibration chart in the manual for various materials. I haven't adjusted it since I only really use it as a cat laser anymore, but the properties of different materials were at least taken into account.
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Feb 5, 2017 16:50
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emdash posted:No and yes respectively  is your meat super thick?  E: Also, what kittenmittons said. Try another thermometer if you can't calibrate your current one. theres a will theres moe fucked around with this message at 16:58 on Feb 5, 2017 |
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Feb 5, 2017 16:51
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I figured someone would explain why it's so wonky on stainless. Thanks! 
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Feb 5, 2017 17:07
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sex swing from IKEA posted:Does anyone use anything to clean their anovo? Just wondering if I should fill my Cambridge with water/vinegar or something and let it run for a bit. I regularly have to use vinegar as our water has 18 degrees hardness, it doesn't get much worse, the Amazon has like 4 or something. The limescale build up is insane. I add a couple splashes of the vinegar to the water fter the cooking is done and the water is down to like 30 Celsius, then I turn on the nova for 5mins again at 30. Afterwards the limescale and any other "grime" is gone. Hopper fucked around with this message at 23:58 on Feb 5, 2017 |
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Feb 5, 2017 23:56
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emdash posted:No and yes respectively I have found a lot of recipes seriously underestimate how long it takes food to reach temperature in the middle. For anything thicker than 1 inch I usually add nearly an hour. A pork loin takes more than 2 hours to actually reach 145 internally, and that's only about 2x3 inches oval. I think the first one I did was in there 2.5 hours and was about 141 in the middle. Not unsafe or anything, but not what I was expecting. Take a look at the guide http://www.douglasbaldwin.com/sous-vide.html and the heating tables or pasteurization tables if that's what you're after. Pay attention to the thickness. Rescue Toaster fucked around with this message at 05:51 on Feb 6, 2017 |
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Feb 6, 2017 05:46
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Dem Bones posted:According to my infrared, my cast iron gets 500F-hot pretty fast at around 5.5 on my current glass cooktop. Cranked higher it can easily go over 700F quick. Stainless takes way longer. For comparison though, my previous glass cooktop would probably need to be dialed around 8 to get to 500F. I'll definitely have to check my temps then. Apparently my stove gets hotter than I thought it did.
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Feb 6, 2017 05:59
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DangerZoneDelux posted:Portlandia.avi Sous vide it's over! Surprised there are not more egg discussions in here. I tried mimicking this based on the Anova article, and it turned out to be a great, easy to make breakfast! Just take it out of the jar and throw under the broiler for a few minutes to have a hot homemade breakfast that was batched cooked and will reportedly last a week. An 8oz jar will hold 2 eggs plus cheese, 1 slice bacon and vegetables, and cooks completely at 172 for 60 minutes.
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Feb 6, 2017 21:17
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Spook posted:Surprised there are not more egg discussions in here. I tried mimicking this based on the Anova article, and it turned out to be a great, easy to make breakfast! Yeah this is probably gonna become my go-to work day breakfast, I was really happy with how they came out. And for the YLLS crowd, a pint jar will hold 8 eggs easy 
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Feb 7, 2017 01:37
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Spook posted:Surprised there are not more egg discussions in here. I tried mimicking this based on the Anova article, and it turned out to be a great, easy to make breakfast! Jesus, no thanks: pre:Nutrition Facts Per Serving (130 g) Calories 310 Calories from Fat 200 % Daily Value* Total Fat 22g 34% Saturated Fat 14g 70% Trans Fat 0g Cholesterol 185mg 62% Sodium 600mg 25% Total Carbohydrate 9g 3% Dietary Fiber 0g 0% Sugars 2g Protein 19g
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Feb 7, 2017 02:06
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How does starbucks manage to get 9g carbs from butter, bacon, egg and cheese?
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Feb 7, 2017 02:11
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Rust Martialis posted:Jesus, no thanks: That's about what I was expecting given that it's egg + bacon + cheese with added butter. taqueso posted:How does starbucks manage to get 9g carbs from butter, bacon, egg and cheese? There's random starches in there probably to keep the cheeses smooth and bind the entire thing together (e.g. potato starch in the gruyere and monterey jack, rice starch listed separately) kirtar fucked around with this message at 02:15 on Feb 7, 2017 |
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Feb 7, 2017 02:13
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4 oz of cheese would get you pretty close.
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Feb 7, 2017 02:13
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Spook posted:Surprised there are not more egg discussions in here. I tried mimicking this based on the Anova article, and it turned out to be a great, easy to make breakfast! I'd also suggest just going ahead and getting some ramekins if you're doing this a lot. There's nothing inherently wrong with using jars, but ramekins aren't expensive and are actually designed for this sort of thing---so e.g. they usually have a better ratio of surface area to volume for this sort of thing than jars (in terms of ease of use as a serving vessel, as well as for prep if you're finishing under a broiler).
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Feb 7, 2017 02:17
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Going to try sous vide pork ribs for the first time. I have two slabs cut into two sections. Can I put two sections in the same bag next to each other or is it better, if it fits, to lay the two slabs next to each other which would be harder to fit into the container. Otherwise I can just put each in its own separate bag.
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Feb 7, 2017 02:52
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https://www.cnet.com/news/electrolux-buys-sous-vide-machine-maker-anova-for-250-million/ Electrolux is buying Anova for $250 big'uns
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Feb 7, 2017 03:22
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one of my thermopops ended up being a degree low in boiling water, so that at least explains a slight discrepancy
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Feb 7, 2017 03:52
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How would I do something like this. I assume I cook the meat in the sous vide 1st then follow the scoring and cooking the skin side as a final step after cooking. Will the skin/meat hold together for that though? Also curious as to the paste should I put that on before I bag the meat so it marinates while cooking? Other suggestions for pork shoulder welcome because it's on sale at the super market. Ihave no smoker  https://food52.com/recipes/3909-matilda-maple-and-garlic-pork-shoulder-with-crispy-skin
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Feb 7, 2017 04:18
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emdash posted:one of my thermopops ended up being a degree low in boiling water, so that at least explains a slight discrepancy Is this accounting for the boiling point decrease based on elevation vs sea level?
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Feb 7, 2017 05:12
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Made some 1.5" ribeyes sous vide and wasn't all that impressed. Not much different than my normal method of hot rear end cast iron -> broil method. Does it shine more on cheaper steaks with less fat and more connective tissue?
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Feb 7, 2017 08:46
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Steve Yun posted:https://www.cnet.com/news/electrolux-buys-sous-vide-machine-maker-anova-for-250-million/ 
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Feb 7, 2017 08:52
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Well, there go the discounts I guess. A company like this being bought up has never been good for consumers.
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Feb 7, 2017 09:13
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Electrolux gonna make cheap lovely versions of it.
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Feb 7, 2017 09:16
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spankmeister posted:Electrolux gonna make cheap lovely versions of it. Up to 5 degrees accurate!
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Feb 7, 2017 11:40
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