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Does your meat come with the diaper sealed in?
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Apr 20, 2017 18:47
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Guy Axlerod posted:Does your meat come with the diaper sealed in? I don't think the brisket has that diaper pad thing in it. I know some thing like hamburger, hams, steaks do.
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Apr 20, 2017 18:57
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If the brisket is bloody there's probably no diaper. If it looks dry/fresh then it's probably got a diaper and you should re-bag it.
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Apr 21, 2017 00:57
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I've got an Anova on the way and picked up a vacuum sealer today. What's a good cut of steak to show off with so I can convince my wife I haven't bought another unnecessary gadget (to be fair, I have a lot of those), and what are you go to recipes when you're showing off to people who've never had sous vide anything before? Also, my vacuum sealer recommends freezing meat before I bag it, is this strictly necessary if it isn't dripping with liquid? I'm a bit annoyed with myself because I ordered the machine yesterday thinking it'd get delivered on Tuesday ready for experimenting on the ANZAC day holiday, but of course no-one works ANZAC day so it definitely won't be arriving then, and I think same day post and delivery might be a bit hopeful on a Monday. e: I've already vacuum sealed my wife's keys so it's going to be an uphill battle. Megabound fucked around with this message at 07:31 on Apr 22, 2017 |
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Apr 22, 2017 07:17
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The texture of rare/medium rare pork tenderloin wowed my friends
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Apr 22, 2017 07:48
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A simple chicken breast wowed my fianceé when I first got one. But a pork tenderloin is also great too.
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Apr 22, 2017 08:48
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Megabound posted:Also, my vacuum sealer recommends freezing meat before I bag it, is this strictly necessary if it isn't dripping with liquid? I've never heard this, let alone done it. I mean, I've cooked from frozen, but I haven't frozen just to seal better. I usually seal before I freeze something, really.
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Apr 22, 2017 09:53
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Megabound posted:I've got an Anova on the way and picked up a vacuum sealer today. What's a good cut of steak to show off with so I can convince my wife I haven't bought another unnecessary gadget (to be fair, I have a lot of those), and what are you go to recipes when you're showing off to people who've never had sous vide anything before? Also, my vacuum sealer recommends freezing meat before I bag it, is this strictly necessary if it isn't dripping with liquid? It's hard to go wrong with chicken breasts. Pasteurizing eggs for perfectly safe cookie dough, hollandaise or mayo is another neat trick.
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Apr 22, 2017 10:16
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You'll want a cast iron pan for finishing whatever it is you plan on SVing. Nothing fancy (mine was £10 from amazon) but pretty essential to get a really good sear. I recommend starting with a nice thick ribeye steak. Easy/quick to do and really impressive.
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Apr 22, 2017 11:32
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1/20,000 eggs is contaminated with salmonella; most normal healthy people infected by salmonella experience no symptoms at all, and almost all the rest just get your usual food poisoning symptoms (diarrhea or vomiting) that resolves all on its own. Basically, you can eat a raw egg every day of your life and maybe you'll get the shits once. Not saying it isn't neat you can pasteurize eggs, but IMO it's a waste of time unless you're feeding cookie dough to the elderly or immunocompromised. Of course, it's your time and you may balance your risks differently.
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Apr 22, 2017 11:49
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Regarding cookie dough I'd imagine you've a much higher risk factor coming from contaminated flour because apparently that's a thing.
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Apr 22, 2017 13:25
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Someone somewhere said pasteurizing your flour in the microwave works. SV is way too slow to be practical.
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Apr 22, 2017 13:38
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Hey all! Like 5 or more years ago, The cooking forum here was my most participated and visited forum. I fell off... but I got an Anova this Christmas and I love to cook. A new year's resolution was one dinner party a month for friends. Full-service, they bring nothing. It's been fun, and oftentimes I prepare stuff I've never made before, all for the challenge. Everything is always fresh made, even bread... I even provide a cocktail... Im usually exhausted by the end of the day but it's so rewarding. Anyway... I want to become active in this thread particularly because Sous Vide is the THRUTH! Things I have done so far: All manner of perfectly cooked steak and porkchops. With accompaniments like fresh made chimichurri, etc... Scallops, beautiful every time. Usually with a balsamic reduction. Egg bites like what they have at Starbucks now. (Bacon-Gruyere) Last night I made Pinot Noir Chocolate Pots de Creme. (Pics later) as I have a dinner party tonight and holy poo poo it's like eating little chocolatey spoonfuls of god... Anyway, Hi!
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Apr 22, 2017 18:09
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Are scallops really better sous vide? If you're going to sear them anyway, you'll get a gradient that mostly spans the scallop, in my experience.
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Apr 22, 2017 18:13
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Subjunctive posted:Are scallops really better sous vide? If you're going to sear them anyway, you'll get a gradient that mostly spans the scallop, in my experience. I will submit to you, 3 factoids about me: 1) I worry about undercooked food. I mean, I eat sushi and steak tartare, but like, when I make poo poo I buy myself, I get all worried and overcook, invariably. 2) The scallops may indeed be similar seared-only, but again, see #1. Besides, when I do a dinner party, I do it in courses, and so usually the steak comes out and I lower the temp on the water bath and then the Scallops are mindless ventures while I prep everything that take about 30 min, max, while steak is eaten. 3) Ummm, I don't know why I said 3 things... I guess 2? Oh wait, yeah, so because of #1, my steaks were always done a little past what I'd like... and now with Sous Vide, I get PERFECTION EVERY TIME. So I think it's just a good way to guarantee my proteins are not botched by me...  Also, while we are talking about Searing.. I recognize that the best sear post-water-bath is a hot cast iron skillet with butter. And thankfully I have Nest Protect Smoke Detectors I can tell to gently caress off... but its insane the smoke that fills the area... I have a decent-to-great culinary blow torch, but I feel like it takes a LOT of time and effort to crisp the surface and I fear that prolonged exposure to get that dark crispy Mailliard might cook the insides too much. Tips and tricks for torching for sear?(or preferences between the 2?)
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Apr 22, 2017 18:20
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Feenix posted:1) I worry about undercooked food. I mean, I eat sushi and steak tartare, but like, when I make poo poo I buy myself, I get all worried and overcook, invariably. Scallops are safe to eat raw if properly handled (see also ceviche), but are you cooking them enough to pasteurize anyway?
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Apr 22, 2017 18:47
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Subjunctive posted:Scallops are safe to eat raw if properly handled (see also ceviche), but are you cooking them enough to pasteurize anyway? I don't know. I'm just saying, I tend to be overly cautious on stuff I bought myself versus restaurant expertise on the matter... (rational or not) so I love a set it and forget it bit of hive mind knowledge re: sous vide.
Feenix fucked around with this message at 19:08 on Apr 22, 2017 |
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Apr 22, 2017 19:01
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Megabound posted:I've got an Anova on the way and picked up a vacuum sealer today. What's a good cut of steak to show off with so I can convince my wife I haven't bought... Before Sous Vide, I don't think I'd ever had a really proper cooked juicy pork chop. That really wowed me.
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Apr 22, 2017 19:10
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Salmon is also pretty ridiculous sous vide. It's so soft and buttery if you look at it too hard it'll come apart.
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Apr 22, 2017 23:09
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I love crunchy skin on salmon to much to bother sous vide it. Sous vide pork tenderloin though. I don't think there's a better way to cook it.
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Apr 23, 2017 00:10
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Just purchased 25q Party Stacker Colamn cooler and other poo poo to use. Going to make one of these. I've really enjoyed SV pork for large groups and up next is a brisket so I need something bigger and more insulated for longer cook times. Here are other people images.   Parts list for the blue cooler build. https://www.amazon.com/gp/product/B002BMCLMU/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B002IZJ3TY/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B0098PNZLO/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B000X2ILXS/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B007G5LP2E/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
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Apr 23, 2017 03:32
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Crunkjuice posted:Salmon is also pretty ridiculous sous vide. It's so soft and buttery if you look at it too hard it'll come apart. Spoken like someone who hasn't attempted salmon mi-cuit.
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Apr 23, 2017 03:42
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Norns posted:I love crunchy skin on salmon to much to bother sous vide it. I like to sous vide skin on salmon and then dry it and crisp the gently caress out of the skin on stainless steel. Best of both worlds and with a hot enough pan, no gradient.
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Apr 23, 2017 04:05
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Jan posted:Spoken like someone who hasn't attempted salmon mi-cuit. This looks like Russian roulette with a fish parasite
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Apr 23, 2017 04:16
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Have you ever eaten sushi
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Apr 23, 2017 04:25
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i like nice words
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Top sirloin with a nice butter sear and a dollop of butter-basil-parsley-garlic-smoked Blue Cheese. (And baked garlic shrimp) This was the main part of my 5 course dinner I hosted tonight (forgive the lovely plating)  The previously-mentioned Pinot Noir Chocolate pots de creme...  This was fantastically easy with the Anova.
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Apr 23, 2017 04:29
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I've never eaten sushi left out on the counter at room temperature for 8 hours.
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Apr 23, 2017 04:39
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namaste faggots posted:I've never eaten sushi left out on the counter at room temperature for 8 hours. I bet you have.
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Apr 23, 2017 04:42
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namaste faggots posted:This looks like Russian roulette with a fish parasite All store-bought and restaurant-served fish in the US is required to be frozen in order to kill multicellular parasites. Unless you're eating the salmon your cousin caught over the weekend and didn't freeze because he thought it would be fresher this way, you're fine.
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Apr 23, 2017 04:42
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namaste faggots posted:I've never eaten sushi left out on the counter at room temperature for 8 hours. You might've mid-read the recipe. It's a half hour cooktime.
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Apr 23, 2017 05:03
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Steve Yun posted:You might've mid-read the recipe. It's a half hour cooktime. Yeah most of the time is brining or otherwise chilling in the fridge. kirtar fucked around with this message at 06:19 on Apr 23, 2017 |
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Apr 23, 2017 06:17
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Just tried boiled eggs SV for the first time for breakfast this morning and while the yolks were some incredible next-level poo poo, the whites were a bit... snotty. I followed the Anova time & temp guide for soft boiled (45mins @145) with a pre-boil for 3 mins. Any suggestions for keeping a nice runny yolk and also getting the whites properly set?
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Apr 23, 2017 09:56
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Yeah, here's a tip: don't use sous vide for soft-boiled eggs. The ideal SB egg for most people is one where the white is cooked to a higher temperature than the yolk, and to do that you want a cooking method that results in a temperature differential between the inside and outside. That means boiling water or steam.
Steve Yun fucked around with this message at 10:59 on Apr 23, 2017 |
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Apr 23, 2017 10:53
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I tried 63°C eggs, doing the whole boiling then ice bath then SV, and I was thoroughly underwhelmed. Not worth the effort.
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Apr 23, 2017 10:58
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Yes I was super excited for SV SB eggs but you get snot. Use other means...
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Apr 23, 2017 22:01
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You know what, I had to try then again just now to make sure but I don't even like sous vide for poached. 
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Apr 23, 2017 23:40
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Well that's pretty unequivocal - cheers all! Looks like it's back to the pan then, and I had such high hopes. Makes sense about needing the temperature gradient though. I jumped on the SV egg bites bandwagon today, so hopefully tomorrow's breakfast will be a winner.
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Apr 23, 2017 23:51
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Randyslawterhouse posted:
So good!!
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Apr 24, 2017 00:11
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Yeah after seeing a few recipes here I've taken up doing egg bites every other week or so and it's so drat easy. I wouldn't say mine are any kind of culinary masterpiece, but they do save us from spending a few $$ on breakfasts the mornings we're running late and are just really goddamn easy. edit: In fact, since we're talking about them, can I put some plastic wrap inside the jars to make extraction a little easier? If I did a bit of extra over the lip of the jar would it interfere with the seal much? Right now we're running a butter knife around the edge of the egg bit to liberate it from the jar and we tend to leave a fair amount left in the jar, I'd like to have an easier and less wasteful removal. Inspector 34 fucked around with this message at 08:06 on Apr 24, 2017 |
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Apr 24, 2017 07:58
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Can confirm - egg bites were awesome! Made bacon & gruyere; and mushroom, spinach & blue cheese. Both were great. Regarding extraction, I did the knife around the edge and shaking onto a plate manoeuvre too. It worked ok, but did take a while. If you're using two-part mason jar lids, I think cling film would probably interfere with the seal. A spray of cooking oil/low fat spray in the jar before filling might work though 
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Apr 24, 2017 10:59
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