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Hmmmm that gives me an idea: sous vide advocaat.
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Feb 15, 2017 00:44
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Hopper posted:I don't know that recipe but try 80 Celsius for at least an hour and make sure the number of egg yolks is correct, I tried several recipes and if the ratio of egg yolks to other ingredients is off it becomes runny in my experience. 83C @1hr 6 yolks 1 1/2 cups heavy cream 1/2 cup granulated sugar 1 tsp vanilla Pinch of kosher salt In a bowl whisk egg yolk, sugar & salt until smooth and then whisk in the cream and add vanilla. Cook for 1 hour. Remove bag when done & shake to redistribute. Evenly divide among 4oz ramekins. Tap each against the counter to smooth out and remove air bubbles. Chill for at least 3 hours. Do the sugar & fire part.
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Feb 15, 2017 03:10
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spankmeister posted:Hmmmm that gives me an idea: sous vide advocaat. Doesn't that require constant stirring?
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Feb 15, 2017 14:04
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sterster posted:Here is the short hand for the recipe. I used this recipe which others in the thread recommended. It worked great. I have noticed the few jars that weren't eaten right away started to get a little liquefied in the fridge. I am not sure if that is from the sugar crackle on the top breaking down or the creme breaking down. I like the way the glass jars worked too except one of them I had the top too loose and it got water in it.
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Feb 15, 2017 17:53
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Trastion posted:I used this recipe which others in the thread recommended. It worked great. Sugar is hygroscopic, so yeah you shouldn't put it on until it's time to serve. It will get gummy and then watery given enough time.
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Feb 15, 2017 17:55
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Jeoh posted:Doesn't that require constant stirring? could be for the same reason that sous vide might work - to prevent overheating at the edges of the pan
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Feb 16, 2017 01:16
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Anybody try cooking in rezip reusable bags? Looking to pick up a couple to cut down on waste, curious how they hold up. Or alternate brands. These just caught my eye.
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Feb 16, 2017 03:16
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Jeoh posted:Doesn't that require constant stirring? It's basically a boozy custard so I think it should be fine.
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Feb 16, 2017 08:19
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Well, I got my replacement Anova PC today, and it appears to be a brand new Bluetooth unit (which is fine, my old unit was Bluetooth-only as well), but in black  I wanted red, like my old one.Oh well, can't complain about a brand new replacement after having the thing for a little over two years.
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Feb 16, 2017 18:53
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Looks like our resident goon project sous vide machine "mellow" is vaporware
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Feb 16, 2017 18:59
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Link?
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Feb 16, 2017 19:22
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CrazyLittle posted:Looks like our resident goon project sous vide machine "mellow" is vaporware Phooey, I backed that.
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Feb 16, 2017 19:22
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The Midniter posted:Link? https://www.facebook.com/cookmellow/ I haven't been following it, but from what I gather from their facebook a fall 2016 ship date came and went, and then they announced in December they were partnering with a new company to manufacture the product
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Feb 16, 2017 20:06
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looks like they are doing refunds on the preorders, if you nag them on that FB page
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Feb 16, 2017 21:10
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BraveUlysses posted:looks like they are doing refunds on the preorders, if you nag them on that FB page Man that's gotta suck-having an idea and almost bringing it to production, but then something happened and having to cancel/refund all the orders. drat.
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Feb 16, 2017 23:11
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sex swing from IKEA posted:Man that's gotta suck-having an idea and almost bringing it to production, but then something happened and having to cancel/refund all the orders. drat. On the flip side it looks like you can still pre-order and it says shipping early 2017 so gently caress 'em
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Feb 16, 2017 23:17
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Subjunctive posted:Phooey, I backed that. can i interest you in a jpg of a sous vide machine
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Feb 16, 2017 23:39
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Why try to reinvent the wheel, at some point? Anova does their job well, it's not too much for a unit, they're decent about sending you a new one if the old one busts... I guess some people just want to be on the cutting edge no matter what. I can understand that, certainly.
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Feb 16, 2017 23:59
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Bogart posted:Why try to reinvent the wheel, at some point? Because it's not? Have you even read the feature list for the Mellow? They're considerably different products. The short version of it is that it can both refrigerate and heat, so you can hold your water bath at cold/safe temperature until a scheduled time, so you can do shorter cooks and still get home to a ready sous vide meal. On the other end, Anova had a more basic version of this where you could ice bath your water and autostart a cook if it warmed up beyond safe temperatures. Guess what happened? They stopped supporting that feature and dropped it for... "more recipes in app"!  By that standard, Elon Musk shouldn't have invented the Tesla because it's reinventing the wheel.
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Feb 17, 2017 00:06
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Tesla and Anova have shipped product though.
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Feb 17, 2017 01:48
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Steve Yun posted:Tesla and Anova have shipped product though. Oh, for sure. I didn't back the Mellow -- not available to Canada, and even though I like the idea, I wanted to wait and see how it turns out before investing that much. But you can't really argue that it's the same product as the Anova.
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Feb 17, 2017 02:04
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The mellow looks like it would be a real bastard to clean
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Feb 17, 2017 02:07
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I didn't know all that about the Mellow. 
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Feb 17, 2017 02:17
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Jan posted:On the other end, Anova had a more basic version of this where you could ice bath your water and autostart a cook if it warmed up beyond safe temperatures. Guess what happened? They stopped supporting that feature and dropped it for... "more recipes in app"! They probably dropped it for liability reasons.
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Feb 17, 2017 05:40
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VERTiG0 posted:They probably dropped it for liability reasons. Took them several weeks to stop advertising it as a feature after they patched it out.
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Feb 17, 2017 05:57
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I thought I recalled some goon doing the math and the mellow couldn't get the water & food down to safe temps quick enough with its power.
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Feb 17, 2017 15:09
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Submarine Sandpaper posted:I thought I recalled some goon doing the math and the mellow couldn't get the water & food down to safe temps quick enough with its power. It was never intended to "get down". It's basically the same idea as the Anova's ice-bath start. You start cold, and the mellow is supposed to hold it at refrigerated temps until the cooking time is scheduled to start. Cold to hot is significantly easier to do than hot to cold, which not part of any of their claims. CrazyLittle posted:
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Feb 17, 2017 18:27
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Wasn't someone trying to recreate this ? Starbucks eggs. https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/
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Feb 18, 2017 04:44
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I've been making egg bites for breakfast - they're super easy, keep well, and taste good. Definitely a winner if you like doing meal prep.
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Feb 18, 2017 05:57
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Do you keep them in the fridge or frozen? How are they best reheated?
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Feb 18, 2017 22:54
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I made one as a tester this morning and it was pretty awesome. Just used three eggs, some mozzarella and cheddar cheese and caramelized onions and peppers. Threw that all in an 8oz jar and let it go for an hour at 172. Very pleased with the results.
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Feb 19, 2017 00:45
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rockcity posted:I made one as a tester this morning and it was pretty awesome. Just used three eggs, some mozzarella and cheddar cheese and caramelized onions and peppers. Threw that all in an 8oz jar and let it go for an hour at 172. Very pleased with the results. Air at the top of the jar doesn't matter?
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Feb 19, 2017 00:54
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Bum the Sad posted:Air at the top of the jar doesn't matter? The jar was full.
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Feb 19, 2017 01:49
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I made them as well. Filled with random veggies, green chile sausage, pepperjack, and eggs to fill the cracks. They are very good, but they have a very uniform texture in the eggs that I find totally ok and my wife detests. They are much better with the sausage than without. As convenience breakfasts go in my house, they're pretty good and I will continue to make them for myself. Steamed broccoli does well, bell peppers are good, sauteed kale (couldn't find spinach) is good but you should chop it first or it becomes hard to cut through after they are prepared. I end up popping them out onto a plate, cutting them into quarters, and microwaving for a minute to bring them to a decent temperature for immediately shoveling into my face before I run out the door because I am always late. Dice habaņero also does wonders for them if you enjoy spicy food, but be sure you aren't surprising someone with that. I'm planning to make a few where I don't blend the eggs into a uniform mix to see if I can get some texture variety in there that my wife will enjoy.
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Feb 19, 2017 08:17
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I thought the texture was a bit odd too, but I never had the Starbucks ones to compare to.
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Feb 19, 2017 09:36
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Made a rump roast. 14 hours at 134, with a dry rub. Looks like my old-rear end Meh refurbished sealer isn't cutting the mustard anymore, let a bit of water leak in (but not out? idk. hypotronic solution, or something. science is hard!). The meat still looks fine. Is it safe to sear and serve?
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Feb 19, 2017 18:16
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snyprmag posted:Do you keep them in the fridge or frozen? How are they best reheated? I keep them in the fridge and warm them up in the microwave because I'm super lazy. They do have a weird custardy texture, but it doesn't bother me because I'm a zombie before I have caffeine anyway. I made mine with egg whites and cottage cheese and blended everything in my Vitamix. I then poured the mixture over cooked sausage and some leeks cooked in butter. I was actually pretty shocked at how well the finger-tightening worked - they didn't float at all!
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Feb 19, 2017 20:14
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I have a nice hangar steak rubbed with Meat Church Holy Cow in the bath at 125 right now. I will be searing it on my Arteflame grill insert in an hour or so. My first time puddle cooking a steak!
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Feb 19, 2017 20:25
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VERTiG0 posted:I have a nice hangar steak rubbed with Meat Church Holy Cow in the bath at 125 right now. I will be searing it on my Arteflame grill insert in an hour or so. My first time puddle cooking a steak! Gonna love it. Dry before searing IMO.
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Feb 19, 2017 21:30
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Would just whisking your eggs in a bowl instead of hitting em with the food processor help the texture at all? Or is that more a function of the cooking method?
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Feb 19, 2017 21:36
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