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blarzgh posted:Found some individually plastic packaged salmon and tuna filets. I thaw frozen stuff in the puddler all the time. Just set it to 39F and let the circulator speed the process.
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Apr 10, 2017 17:20
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What is the best way to ensure that 63 C eggs release from their shells? I am planning on doing 63C eggs and hollandaise for easter, but have always had problems with the whites sticking to the shells in the past....
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Apr 10, 2017 17:56
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Submarine Sandpaper posted:salmon you may want to brine first though for presentation purposes. depending on how lightly you like to cook the salmon, brining can also be helpful to give it some firmness. I like the 115F salmon but occasionally it results in salmon goop if you don't brine it first.
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Apr 10, 2017 18:51
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hmm... no skin on the cuts - was considering doing a quick sear, or maybe a broil when it came out. A brine sounds like it defeats the ease of fire-and-forget salmon sous vide.
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Apr 10, 2017 19:03
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Ultimate Mango posted:What is the best way to ensure that 63 C eggs release from their shells?
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Apr 10, 2017 19:05
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Has anyone done kenji's sous-vide boneless leg of lamb? I might want to do it for easter but I am afraid of it being 
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Apr 11, 2017 11:44
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Hopper posted:Has anyone done kenji's sous-vide boneless leg of lamb? I might want to do it for easter but I am afraid of it being If that's your concern... Add less salt?  
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Apr 12, 2017 16:28
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Salt is just for taste anyways. I don't like salty things, so every Kenji recipe I've used I've just ignored salt, maybe a light dusting at best.
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Apr 12, 2017 16:58
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I can tell if something's been salted for 6hrs or if it's just been salted pre-sear. So. There's that.
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Apr 12, 2017 17:11
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How long can you hold 63C eggs? I will have people showing up to eat on Easter over a 5 hour window, and I just don't know if I can keep eggs for that long and still be nice...
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Apr 12, 2017 17:56
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Ultimate Mango posted:How long can you hold 63C eggs? I will have people showing up to eat on Easter over a 5 hour window, and I just don't know if I can keep eggs for that long and still be nice... You can pre cook them then cool em down and store in the fridge. Just pull them out of the fridge as soon as people arrive and plop them into an already pre heated bath. I think the re-heat time is 20min. That's enough time to say your hellos and get them a mimosa. Then you have your eggs ready. I've cooked my eggs and heated them like this so I didn't have to do so much waiting when I was making Eggs Benni the next morning. They turn out fine.
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Apr 12, 2017 18:48
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Ultimate Mango posted:How long can you hold 63C eggs? I will have people showing up to eat on Easter over a 5 hour window, and I just don't know if I can keep eggs for that long and still be nice... Based on Kenji's guide - http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html 1. Not more than an hour at 63C (he shows 45 min, 1 hr, 1.5hrs, and 2 hrs, and what you want is probably at 1 hr); but 2. You can hold them indefinitely at 54C after first cooking them at 63C (or refrigerate, as noted).
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Apr 12, 2017 20:11
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blarzgh posted:Found some individually plastic packaged salmon and tuna filets. Is it sushi-grade tuna?
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Apr 13, 2017 15:51
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Rust Martialis posted:Is it sushi-grade tuna? Probably not...
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Apr 13, 2017 16:05
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👏 there 👏 is 👏 no 👏 such 👏 thing 👏 as 👏 sushi 👏 grade 👏 tuna 👏
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Apr 13, 2017 16:06
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Is there such a thing as sushi-grade anything?
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Apr 13, 2017 16:07
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namaste faggots posted:👏 there 👏 is 👏 no 👏 such 👏 thing 👏 as 👏 sushi 👏 grade 👏 tuna 👏
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Apr 13, 2017 16:27
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Each individual filet of fish must be hand-certified by an ordained sushi master
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Apr 13, 2017 16:33
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I either got trolled real good, or educated and re-educated in three posts.
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Apr 13, 2017 16:44
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blarzgh posted:I either got trolled real good, or educated and re-educated in three posts. quote:Although stores use the label "sushi grade fish," there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture.
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Apr 13, 2017 18:03
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Either one was fine, really.
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Apr 13, 2017 21:54
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Are there cheap bad cuts of steak that become surprisingly tasty if you sous vide? I've got a hankering for steak but I'm sick of breaking the bank.
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Apr 14, 2017 08:40
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Knifegrab posted:Are there cheap bad cuts of steak that become surprisingly tasty if you sous vide? I've got a hankering for steak but I'm sick of breaking the bank. Neigh.
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Apr 14, 2017 14:04
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Then scroll down and put it in context instead of chopping it off there?
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Apr 14, 2017 14:09
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Rust Martialis posted:Neigh. *not available in the US
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Apr 14, 2017 14:15
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Knifegrab posted:Are there cheap bad cuts of steak that become surprisingly tasty if you sous vide? I've got a hankering for steak but I'm sick of breaking the bank. For $6 I can get a 2lb chuck roast on sale, run it for 24 hours at 139 and get about 20oz of basically prime rib out the other side. Its fatty as gently caress, so you need to do some trimming when it comes out, but its a hell of a turnaround.
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Apr 14, 2017 15:17
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blarzgh posted:For $6 I can get a 2lb chuck roast on sale, run it for 24 hours at 139 and get about 20oz of basically prime rib out the other side. Its fatty as gently caress, so you need to do some trimming when it comes out, but its a hell of a turnaround. I was going to say chuck as well. It's stupid cheap and comes out alright.
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Apr 14, 2017 20:19
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I wish chuck roast was that cheap here. Best I've seen is $3.50/lb and that was a buy one, get one (@ $7/lb) so you had to spend $30 and freeze it. Usually it's $5.50/lb.
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Apr 15, 2017 05:10
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Wish I could get chuck at the grocery store, instead of having to go to Whole Foods and paying like $7/lb because the local butcher closed 
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Apr 15, 2017 06:04
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I live in Taiwan and I can't even get most regular cuts of meat. Also beef is 5x higher in price than pork. You guys are lucky
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Apr 15, 2017 06:24
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God help me the day i move out of Texas and I lose access to cheap delicious beef.
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Apr 15, 2017 17:30
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For lamb shoulder chops do I just treat them like chuck and do a long cook (e.g 24 h @ 131F)?
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Apr 16, 2017 00:53
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Lamb has a lot of fat and is tender. I don't think you need to cook it that long but I've never sv'd lamb.
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Apr 16, 2017 02:02
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namaste faggots posted:Lamb has a lot of fat and is tender. I don't think you need to cook it that long but I've never sv'd lamb. I'm working under the assumption that it's really mutton because lamb in the US isn't necessarily lamb and that there will be a decent amount of connective tissue due to being from the shoulder.
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Apr 16, 2017 02:07
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€50 discount on Anova devices anova9-6saf4esc Expires April 19
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Apr 17, 2017 10:22
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First time poaching eggs in the shell. I went for jammy yolks. Texture of the white and of the yolk were both excellent, but the white just slid off the yolk. I did the chefsteps 147°F for 90 minutes. Does cooking that long mean jammy yolk but disconnected whites? Could it be my 1 week old eggs? 
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Apr 17, 2017 12:06
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kirtar posted:For lamb shoulder chops do I just treat them like chuck and do a long cook (e.g 24 h @ 131F)? I've done shoulder blade chops and the regular shoulder chops and they do benefit from a little ne'er than normal cook but 24 hours seems excessive. Lamb rib chops and loin chops are amazing sous vide but the shoulder chops are definitely tougher.
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Apr 17, 2017 13:04
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BrianBoitano posted:First time poaching eggs in the shell. I went for jammy yolks. Texture of the white and of the yolk were both excellent, but the white just slid off the yolk. That's about right for that temp. I only go about 50 minutes with mine though. A very quick boil before putting it in the puddle can help set up the whites a touch more.
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Apr 17, 2017 14:00
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rockcity posted:That's about right for that temp. I only go about 50 minutes with mine though. A very quick boil before putting it in the puddle can help set up the whites a touch more. Thought about doing this, especially since I had boiling water for blanching the greens. I wanted to give the recipe-as-is a shot, though. Chefsteps has the same description for the texture of the white at 60 minutes and 90 minutes but the yolk goes from runny to jammy. Ended up amazing but messy.
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Apr 17, 2017 14:32
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BrianBoitano posted:Thought about doing this, especially since I had boiling water for blanching the greens. I wanted to give the recipe-as-is a shot, though. I'd try the quick boil and a higher temp for less time. 149 or 150 would probably give you a more spreadable yolk texture.
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Apr 17, 2017 15:13
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