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tonedef131 posted:Lol It's a steel plate that gets hot and transmits heat to food, what could he have possibly had to say bad about it? He thought it was...under seasoned. hahahaha
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Mar 15, 2017 17:30
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Friend posted: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! Isn't it set to melt the ice in that pic? Idgi
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Mar 15, 2017 17:32
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Norns posted:Use less salt? People were saying it was the temps and cooking time too. Just curious if there's a better regarded sous vide brisket recipe. DangerZoneDelux posted: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 I'll take a look at this, thanks.
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Mar 15, 2017 17:34
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Flash Gordon Ramsay posted:He thought it was...under seasoned. hahahaha That's a strange complaint to receive, I'm assuming, over the internet. I have a lot of carbon steel cookware and some of it is completely black, some spotty and some just take on bizarre color patterns. All of it is plenty seasoned, doesn't corrode and is super slick. So I'm not sure how you can judge level of seasoning based on a picture.
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Mar 15, 2017 17:38
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peepsalot posted:Isn't it set to melt the ice in that pic? Idgi Eventually yes, but with enough ice it shouldn't matter, the anova will be circulating the water which will cool the wine faster, despite the anova putting out some heat. But then again maybe not, it might be more efficient to just put the bottles in a bucket of ice water and twirl them every so often, I'm no scientist 
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Mar 15, 2017 18:01
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tonedef131 posted:That's a strange complaint to receive, I'm assuming, over the internet. I have a lot of carbon steel cookware and some of it is completely black, some spotty and some just take on bizarre color patterns. All of it is plenty seasoned, doesn't corrode and is super slick. So I'm not sure how you can judge level of seasoning based on a picture. I don't really think that was it, I was just making a joke because Kenji tends to overseason....you know what, never mind.
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Mar 15, 2017 18:11
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Flash Gordon Ramsay posted:I don't really think that was it, I was just making a joke because Kenji tends to overseason....you know what, never mind. Ah poo poo, that's kind of a good joke too.
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Mar 15, 2017 18:40
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Flash Gordon Ramsay posted:I don't really think that was it, I was just making a joke because Kenji tends to overseason....you know what, never mind. I got a chuckle out of it.
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Mar 15, 2017 19:01
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tonedef131 posted:Lol It's a steel plate that gets hot and transmits heat to food, what could he have possibly had to say bad about it? When people complained that the Baking Steel was too expensive, I told them they could go to a steel mill and get one made for $40. He compared it to going to a junk yard and finding a dirty car door to cook on
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Mar 15, 2017 19:43
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Steve Yun posted:When people complained that the Baking Steel was too expensive, I told them they could go to a steel mill and get one made for $40. He compared it to going to a junk yard and finding a dirty car door to cook on 
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Mar 15, 2017 19:59
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Holy poo poo where'd you get yours done? It looks great, mine's just a slab with rough edges
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Mar 15, 2017 20:03
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Steve Yun posted:Holy poo poo where'd you get yours done? It looks great, mine's just a slab with rough edges I know, yours looks like a god drat car door
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Mar 15, 2017 20:05
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Dat grease groove tho
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Mar 15, 2017 20:08
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Flash Gordon Ramsay posted:I know, yours looks like a god drat https://i.imgur.com/Daoab5M.mp4
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Mar 15, 2017 20:09
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Steve Yun posted:Holy poo poo where'd you get yours done? It looks great, mine's just a slab with rough edges
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Mar 15, 2017 20:17
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I want to marry that girl...
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Mar 15, 2017 20:18
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I hope to find such a crepe catch someday myself.
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Mar 15, 2017 20:19
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Steve Yun posted:When people complained that the Baking Steel was too expensive, I told them they could go to a steel mill and get one made for $40. He compared it to going to a junk yard and finding a dirty car door to cook on lmao what a tool
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Mar 15, 2017 20:23
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tonedef131 posted:We have a machine shop where I work, so I came in on a Saturday and machined it. I'm happy to share the program with anyone who has access to a CNC. I have some leads on CNC's around here so I would love to see your program
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Mar 15, 2017 21:47
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Steve Yun posted:When people complained that the Baking Steel was too expensive, I told them they could go to a steel mill and get one made for $40. He compared it to going to a junk yard and finding a dirty car door to cook on I mean that's pretty good. lol
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Mar 15, 2017 22:08
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Steve Yun posted:I have some leads on CNC's around here so I would love to see your program PM me your email addy and I'll send you the mastercam file.
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Mar 15, 2017 22:12
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tonedef131 posted:We have a machine shop where I work, so I came in on a Saturday and machined it. I'm happy to share the program with anyone who has access to a CNC. He made me one. When I'm not using it for searing the bejeezus out of things I use it as body armor for when I'm in combat zones.
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Mar 15, 2017 22:37
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I'm planning to cook an Australian rack of lambs tomorrow. Planning to set it at 130 for medium-rare. Any advantage to doing a dry brine with salt and pepper for a couple hours first or should I just season before sticking it in the bag?
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Mar 17, 2017 19:19
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walruscat posted:I'm planning to cook an Australian rack of lambs tomorrow. Planning to set it at 130 for medium-rare. Any advantage to doing a dry brine with salt and pepper for a couple hours first or should I just season before sticking it in the bag? Nah, it's going to release a lot of juices as it's cooking that would circumvent the purpose of a dry brine compared to a dry method like roasting. You're going to have to pat it dry after it's out of the bag anyway, so I'd just season and bag it.
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Mar 17, 2017 19:57
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Crust issues aside, a dry brine would season the interior and increase tenderness. I have not done it with lamb, but steaks get a huge boost from a 2 hour dry brine and I can't imagine why lamb would be any different.
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Mar 17, 2017 20:02
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Why isn't she using that AMD processor to cook instead of fire?
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Mar 17, 2017 20:13
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The Midniter posted:Nah, it's going to release a lot of juices as it's cooking that would circumvent the purpose of a dry brine compared to a dry method like roasting. You're going to have to pat it dry after it's out of the bag anyway, so I'd just season and bag it. The Midniter posted:Nah, it's going to release a lot of juices as it's cooking that would circumvent the purpose of a dry brine compared to a dry method like roasting. You're going to have to pat it dry after it's out of the bag anyway, so I'd just season and bag it. For now I'll just season before putting in the water and try the dry brine with a steak instead. Thanks!
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Mar 18, 2017 15:58
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Probably too late to make a difference for walruscat at this point, but braising works really well for brisket, and a pressure cooker can knock it out in half the time. Nice fall-apart texture, no brining needed, just season it at the table. People do BBQ brisket, but I've never smoked it unless it was brined for a week first and destined to be pastrami.
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Mar 18, 2017 17:25
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Jan posted:Why isn't she using that AMD processor to cook instead of fire? Unsanitary
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Mar 18, 2017 17:47
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What's the better way to finish pork ribs, roasting or broiling? Doing them at 141 for 36 hours with a dry rub then going to sauce them before finishing with the oven
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Mar 18, 2017 18:36
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Dacap posted:What's the better way to finish pork ribs, roasting or broiling? I roast at 300 for 20 minutes straight from the bag with more dry rub, then brush with sauce and roast for another 10 minutes.
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Mar 18, 2017 22:02
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the_chavi posted:I roast at 300 for 20 minutes straight from the bag with more dry rub, then brush with sauce and roast for another 10 minutes. That's what I did, here's the result 
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Mar 19, 2017 00:33
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Looks good as hell
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Mar 19, 2017 00:55
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They were easily the best ribs I've ever had that didn't come out of a smoker
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Mar 19, 2017 01:32
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Dacap posted:They were easily the best ribs I've ever had that didn't come out of a smoker Yep. I don't bother with ribs any other way now - I have to schlep meat and fixings up two flights of rickety stairs to get to my tiny grill, and I can do one more rack of ribs in my stock pot than I can on the grill. This is easier and very nearly as good.
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Mar 19, 2017 03:39
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Anyone with an "original" Anova circulator run into an "error 325" on booting it up? I found a reddit thread that suggests it's related to the impeller impinging on the housing but mine spins freely so I don't think that's it.
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Mar 19, 2017 23:39
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So this was announced yesterday https://anovaculinary.com/meet-the-...sions+customers . I don't think i'd freeze it, but it seems pretty cool.
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Mar 22, 2017 01:01
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That's really cool. I'll probably wait until the "family sized" version is out, since most of what I've done has been larger than that looks. Unrelated: has anyone ever done this egg yolk sauce? http://www.cooksscience.com/recipes/9047-runny-yolk-sauce/ It looks amazing. We just did fried rice with a fried egg on top last night, but we didn't pack fried egg with lunch leftovers because  . I'd like to try the yolk sauce, and knowing me I'd push their "shelf life: 1 week" to more like a month. Also, I'd probably do it with just 2 or 4 yolks the first time, in case it's a flop.Also, you can pasteurize eggs without "cooking" them. Just for funsies I'd probably try pasteurizing the whites from above and see if they foam up in cocktails the same.
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Mar 22, 2017 01:08
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tonedef131 posted:We have a machine shop where I work, so I came in on a Saturday and machined it. I'm happy to share the program with anyone who has access to a CNC. I don't have access or connections to a CNC machine, but I'm ready to Google or whatever I need to to get one of these without paying baking steel prices.
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Mar 22, 2017 01:10
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Crunkjuice posted:So this was announced yesterday https://anovaculinary.com/meet-the-...sions+customers . I don't think i'd freeze it, but it seems pretty cool. It doesn't look thin enough to do water displacement as well as a ziplock. It'd be better if it was weighted at the bottom.
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Mar 22, 2017 01:20
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