|
Kenji invented sous vide cooking as well as what we now call Maillard reactions.
|
#
?
Mar 12, 2017 20:37
|
|
|
|
| # ? May 17, 2024 15:01 |
|
|
When you sear a piece of meat on a cast iron pan Kenji freezes time and appears to lace the surface with delicious microscopic mallards. Much like a santa claus of flavor.
|
|
#
?
Mar 12, 2017 20:57
|
|
|
Hey I'm not going to put much effort into defending Kenji, he made fun of my home-made baking steel presumably because he wanted people to buy his endorsed Baking Steels. But I think it's safe to say other than his deer-like love of salt he's a pretty good source for recipes in general
|
|
#
?
Mar 12, 2017 23:02
|
|
|
So the sous vide pork came out good. This was my first time smoking and it was on a gas grill. Could of had more smoke flavor but the pork was fine. It was super juicy too. As for salt I cut it from 3 Tbs to 2. Sorry for the images being out of order. gallery http://imgur.com/a/W6u9T 
|
|
#
?
Mar 13, 2017 02:10
|
|
|
Chuck came out reasonably well. Ends were a little dry, but overall everyone enjoyed it.
|
|
#
?
Mar 13, 2017 13:52
|
|
|
toplitzin posted:Chuck came out reasonably well. Ends were a little dry, but overall everyone enjoyed it. no pics?!
|
|
#
?
Mar 13, 2017 16:55
|
|
|
toplitzin posted:Chuck came out reasonably well. Ends were a little dry, but overall everyone enjoyed it. Temp and time? I've been happy with mine I've done, but different textures are always fun.
|
|
#
?
Mar 13, 2017 18:20
|
|
|
Sextro posted:When you sear a piece of meat on a cast iron pan Kenji freezes time and appears to lace the surface with delicious microscopic mallards. Much like a santa claus of flavor. Just tried this and I can confirm, my kitchen is filled with microscopic ducks now.
|
|
#
?
Mar 13, 2017 18:53
|
|
|
Jeoh posted:Just tried this and I can confirm, my kitchen is filled with microscopic ducks now. Collect them and fry some potatoes. gently caress now I want duck fries
|
|
#
?
Mar 13, 2017 18:58
|
|
|
Norns posted:Temp and time? I've been happy with mine I've done, but different textures are always fun. 36@155 + 3@275 Smoked
|
|
#
?
Mar 13, 2017 20:42
|
|
|
Had a bag breech for the first time making pork belly. I had mirin, soy, sugar, and other random blended up stuff in the bag. Rebagged the belly seems fine. Is the water okay for the anova with a bit of my marinade floating around in it?
|
|
#
?
Mar 13, 2017 21:17
|
|
|
Doesn't seem like that big a deal to just change out the water?
|
|
#
?
Mar 13, 2017 21:19
|
|
|
spankmeister posted:Doesn't seem like that big a deal to just change out the water? It takes almost 40 min for my cambro to get up to 170. Only doing a 10 hour cook.
|
|
#
?
Mar 13, 2017 21:21
|
|
|
Norns posted:It takes almost 40 min for my cambro to get up to 170. An electric kettle would help there tremendously.
|
|
#
?
Mar 13, 2017 21:29
|
|
|
Ultimate Mango posted:An electric kettle would help there tremendously.
|
|
#
?
Mar 13, 2017 22:46
|
|
|
Hell, my hot water heater dispenses at 130-135 F. It's probably up too high, but whatever.
|
|
#
?
Mar 13, 2017 22:47
|
|
|
Olothreutes posted:Hell, my hot water heater dispenses at 130-135 F. It's probably up too high, but whatever.
|
|
#
?
Mar 13, 2017 22:58
|
|
|
You should really run your water heater at 140.
|
|
#
?
Mar 13, 2017 23:16
|
|
|
SubG posted:Mmmmm, legionella. Dies above 122?
|
|
#
?
Mar 13, 2017 23:53
|
|
|
I use the stove to heat up a pot of water to temp if I need to rush things
|
|
#
?
Mar 13, 2017 23:55
|
|
|
My electric water kettle takes 1.5l to boiling in like 3 minutes, Combining 2 or 3 loads of that with half a tub of hot water from the tap gets my water to 85 Celsius in less than 10 minutes.
|
|
#
?
Mar 14, 2017 00:04
|
|
|
Olothreutes posted:Dies above 122?
|
|
#
?
Mar 14, 2017 00:09
|
|
|
Elizabethan Error posted:122 is above the upper point where it'll grow, but not above the point where it can't survive(140f) The WHO data I'm finding says that 90% of it dies in like 2 minutes at 140 F, and 90% die in 80-124 minutes at 122 F (depending on the strain). Probably not a linear relationship, it's most likely logarithmic, but 90% likely dies within an hour. Also my local water supply is chlorinated, so that kills it much better than heat. Effective killing level is 0.5 ppm and my local water authority pipes at ~1.3 ppm.
|
|
#
?
Mar 14, 2017 00:53
|
|
|
Elizabethan Error posted:122 is above the upper point where it'll grow, but not above the point where it can't survive(140f) Many recipes are below 140°F and fine as long as they're in a range where bacteria aren't multiplying. Also Norns is just changing out the circulation water, it should be fine.
|
|
#
?
Mar 14, 2017 00:54
|
|
|
Olothreutes posted:The WHO data I'm finding says that 90% of it dies in like 2 minutes at 140 F, and 90% die in 80-124 minutes at 122 F (depending on the strain). Probably not a linear relationship, it's most likely logarithmic, but 90% likely dies within an hour. I mean it's your health so whatever.
|
|
#
?
Mar 14, 2017 01:53
|
|
|
SubG posted:Regulations vary by region, but pretty much nobody anywhere will tell you that keeping your hot water heater at 130-135 is a good idea. Most guidelines suggest a domestic hot water heater keep water at 140 F/60 C, with a delivery temperature at the faucet or whatever of 122 F/50 C. Because you want a margin of error, because the thermostat in your hot water heater isn't a laboratory-grade instrument, your entire water system isn't at exactly the same temperature, conditions throughout the system will vary depending on changes in the environment, survival of microorganisms (like Legionnaires') can be affected by buildup of mineral calculus, biofilms, and so on in water systems, and so on. Ok, to be fair, 130 is the temperature at the faucet for me. My hot water heater (I rent) doesn't have a thermostat. It has "settings" of A, B, C, D. Right now it is on 'B.' Water at my kitchen faucet is 130.
|
|
#
?
Mar 14, 2017 01:55
|
|
|
PHEW my faucet water temp is 125-126.
|
|
#
?
Mar 14, 2017 03:20
|
|
|
I sometimes take cold showers and drink cold water am I going to die?
|
|
#
?
Mar 14, 2017 14:21
|
|
|
Trastion posted:I sometimes take cold showers and drink cold water am I going to die? Always sous vide your water first at 141 for 2 hours, then put it in an ice bath. edit: but you still gonna die
|
|
#
?
Mar 14, 2017 14:23
|
|
|
Trastion posted:I sometimes take cold showers and drink cold water am I going to die? Yes. Eventually.
|
|
#
?
Mar 14, 2017 17:18
|
|
|
https://instagram.com/p/BRn6imljt7Z/ Holy shittttttttt
|
|
#
?
Mar 15, 2017 03:51
|
|
|
namaste faggots posted:https://instagram.com/p/BRn6imljt7Z/ Anything involving bacteria/yeast could probably just be lumped together, since you can also use it to make butter and proof dosa batter, feed a sourdough, etc Steve Yun fucked around with this message at 04:45 on Mar 15, 2017 |
|
#
?
Mar 15, 2017 04:43
|
|
|
The wine-warming thing is great. I was hoping the Mellow would let me go the other way, but welp.
|
|
#
?
Mar 15, 2017 05:18
|
|
|
Mellow seems to have deleted all of the comments on their facebook feed.
|
|
#
?
Mar 15, 2017 05:39
|
|
|
CrazyLittle posted:Mellow seems to have deleted all of the comments on their facebook feed. That's not a good sign 
|
|
#
?
Mar 15, 2017 05:47
|
|
|
Seeing this discussion of people making GBS threads on Kenji's recipes has me worried about my plan to make brisket this weekend. Specially since my wife doesn't like salty food. I've never really smoked anything, and I'd be using a Weber charcoal grill for the final smoke based on Kenji's recipe. Should I avoid this? Is there an alternative recipe I can try going with?
|
|
#
?
Mar 15, 2017 16:38
|
|
|
Use less salt?
|
|
#
?
Mar 15, 2017 16:43
|
|
|
I have used my anova to warm up gluhwein and sake and it works like a dream. Way better than guessing with the microwave or boiling a pot. Never considered chilling wine with it though!
|
|
#
?
Mar 15, 2017 16:55
|
|
|
walruscat posted:Seeing this discussion of people making GBS threads on Kenji's recipes has me worried about my plan to make brisket this weekend. Specially since my wife doesn't like salty food. I've never really smoked anything, and I'd be using a Weber charcoal grill for the final smoke based on Kenji's recipe. Should I avoid this? Is there an alternative recipe I can try going with? If you have a weber I would just not use the anova and do this https://youtu.be/k0PYZL8lMrA Brisket is a motherfucker to cook but using that method has worked for me. I just did a final resting of about 1.5 hours wrapped in towels in an ice chest
|
|
#
?
Mar 15, 2017 17:05
|
|
|
|
| # ? May 17, 2024 15:01 |
|
|
Steve Yun posted:Kenji made fun of my home-made baking steel
|
|
#
?
Mar 15, 2017 17:26
|
|
