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Chemmy posted:My first instinct was "oh I could use a second IC to do two things at once" but I'd probably just buy a full sized Anova for $109. Just posting a reminder that the Precision Cooker will probably go back up to $150 after Father's Day. Or maybe they'll even jack it back up tomorrow so that it doesn't compete with the Nano's $100 regular price!
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Jun 7, 2017 21:22
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| # ? May 21, 2024 15:38 |
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I still have my Polyscience IC. Funny to think what my wife paid for that just a few years back, compared to what you can get now.
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Jun 7, 2017 21:23
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It's almost always worth it to buy the biggest/best piece of equipment you can afford when it comes to your hobbies. I'm sure we've all been burned by buying the second best *whatever* thinking you can learn to make do and then six months later you're shelling out for the upgrade and now you've got one just sitting on a shelf somewhere never getting used.
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Jun 7, 2017 22:52
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Human Tornada posted:It's almost always worth it to buy the biggest/best piece of equipment you can afford when it comes to your hobbies. I'm sure we've all been burned by buying the second best *whatever* thinking you can learn to make do and then six months later you're shelling out for the upgrade and now you've got one just sitting on a shelf somewhere never getting used. The best thing to do is really to put it in your Amazon shopping cart for two years and stare at it, waiting for an insane deal and asking people what's the best X, Y or Z several times and browsing different forums for opinions over those two years
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Jun 7, 2017 23:41
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Steve Yun posted:The best thing to do is really to put it in your Amazon shopping cart for two years and stare at it, waiting for an insane deal and asking people what's the best X, Y or Z several times and browsing different forums for opinions over those two years I'm really good at this one
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Jun 8, 2017 00:09
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Steve Yun posted:The best thing to do is really to put it in your Amazon shopping cart for two years and stare at it, waiting for an insane deal and asking people what's the best X, Y or Z several times and browsing different forums for opinions over those two years Thank god I'm doing it right with all my hobbies then
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Jun 8, 2017 00:17
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Steve Yun posted:The best thing to do is really to put it in your Amazon shopping cart for two years and stare at it, waiting for an insane deal and asking people what's the best X, Y or Z several times and browsing different forums for opinions over those two years pretty sure this should be the new title for the entire loving forums 
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Jun 8, 2017 03:10
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I'm. It going to buy the Nano but it did get me thinking that I think I want a second Anova. I never considered that. But it would make my monthly dinner parties better to not have to do things like cook steak, wait to drop temp, cook scallops, etc...
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Jun 8, 2017 04:22
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Why SV scallops?
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Jun 8, 2017 04:22
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I don't know why you'd sousvide scallops either, but regardless, your steak example is also not great either. I won't even sear off a steak until I've icebathed it, I don't wanna overcook what I spent all that effort getting right. I'm sure there's a reason having two circulators would be beneficial, but I haven't encountered it in my kitchen yet. If it's a matter of just keeping something warm after it has cooked, I'll throw it in a pot on lowest simmer or something, personally.
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Jun 8, 2017 07:35
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Subjunctive posted:Why SV scallops? Because I have a tendency to overcook them and I like the certainty a locked temp gives me. For what it's worth they were the best scallops I'd ever made and some if the best I've ever had from anywhere...
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Jun 8, 2017 07:47
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Trip report on brisket: After ~30h at 155 it was tasty but certainly not super moist like the SE article suggested it would be--it kinda flaked, actually. I still have two more chunks of this flat left in the freezer, does anyone have any suggestions how they might be done better? I only seasoned them with salt and pepper.
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Jun 8, 2017 08:18
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Feenix posted:Because I have a tendency to overcook them and I like the certainty a locked temp gives me. Do you sear them afterwards?
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Jun 8, 2017 10:05
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AnonSpore posted:Trip report on brisket: After ~30h at 155 it was tasty but certainly not super moist like the SE article suggested it would be--it kinda flaked, actually. I still have two more chunks of this flat left in the freezer, does anyone have any suggestions how they might be done better? I only seasoned them with salt and pepper. If you want a more steak like texture, bring the heat down. Try 130-140 for 30-72.
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Jun 8, 2017 14:34
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Subjunctive posted:Do you sear them afterwards? Depends in the final recipe, but I usually torch them a few seconds.
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Jun 8, 2017 15:04
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toplitzin posted:If you want a more steak like texture, bring the heat down. I'm not looking for a steaky texture, I just want a brisket that's not tender and not dry, which is how the pics in the SE article look but not really how mine turned out. I was wondering if there was something obvious I was missing.
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Jun 8, 2017 18:46
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Tips on smaller breast cutlet piece temps and times? Last time I followed a recipe for breast but not small cutlets and it was dry. I want to do like little taco filler.
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Jun 8, 2017 19:43
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Feenix posted:Tips on smaller breast cutlet piece temps and times? Last time I followed a recipe for breast but not small cutlets and it was dry. I want to do like little taco filler. For chicken breast I like 140 for 1.5 hours, which is right on the low end of the serious eats recommendations. http://www.seriouseats.com/recipes/2015/07/sous-vide-chicken-breast-recipe.html
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Jun 8, 2017 19:49
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ulmont posted:For chicken breast I like 140 for 1.5 hours, which is right on the low end of the serious eats recommendations. Would that be the same for thin cutlets? I wonder if it was the searing (I was fast) that dried them out because it was thin and boneless)
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Jun 8, 2017 19:50
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Feenix posted:Would that be the same for thin cutlets? I wonder if it was the searing (I was fast) that dried them out because it was thin and boneless) Considering that the timing range goes all the way up to 4 hours, I can't imagine a thin cutlet having a problem with 1.5 hours. I would think that either the searing is what dried out the pieces or that the temperature was too high to begin with.
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Jun 8, 2017 19:55
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I don't know that I'd bother with sous vide for a thin chicken cutlet. Putting a good sear on the outside of it should cook the interior itself.
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Jun 8, 2017 20:05
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Stop telling people to not sous vide in the sous vide thread holy poo poo guys
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Jun 8, 2017 20:21
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Norns posted:Stop telling people to not sous vide in the sous vide thread holy poo poo guys Why is "what things is SV good/bad for" not a topic for this thread, you are ridiculous
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Jun 8, 2017 20:22
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Sir Kodiak posted:I don't know that I'd bother with sous vide for a thin chicken cutlet. Putting a good sear on the outside of it should cook the interior itself. I would. If it's going to be taco filling I would not sear.
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Jun 8, 2017 20:42
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How about this? I actually appreciate advice cautioning against SVing something that is overly pointless for too much work. However, if someone is insistent on SV they probably have their reasons and should not be harassed or ridiculed about it. At the very least, it's their prerogative. That said, I ended up buying boneless chicken breast nice big juicy ones that were on special today and I'm going to do them at 140°F with a marinade.
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Jun 8, 2017 20:43
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ulmont posted:I would. If it's going to be taco filling I would not sear. Well, I would, but you do you. My point is that with a thin chicken cutlet I'd pick one or the other, not do both.
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Jun 8, 2017 20:45
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Yeah doing both last time (not for tacos) was likely my mistake.
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Jun 8, 2017 20:57
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I like putting some water with a ton of crushed up dried chilis in a bag with a breast, doing it at 150 for 1.5-2 hours and shreading with no sear.
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Jun 8, 2017 20:58
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Norns posted:Stop telling people to not sous vide in the sous vide thread holy poo poo guys Time to resume my alcohol vaping experiments 
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Jun 8, 2017 21:02
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BrianBoitano posted:Time to resume my alcohol vaping experiments Just get this
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Jun 8, 2017 21:06
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Submarine Sandpaper posted:I like putting some water with a ton of crushed up dried chilis in a bag with a breast, doing it at 150 for 1.5-2 hours and shreading with no sear. If I have a wet marinade already to go, will that sub for water? I assume so. And 150 or 140? I do intend to shred
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Jun 8, 2017 21:12
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I don't know how the marinade may interact if it is either very salty or acidic. I like 150 for shredding and 140 for a sear.
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Jun 8, 2017 21:36
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2 hours is on the long side for breast meat, especially if you're going to shred it. is thigh meat not available?
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Jun 8, 2017 21:52
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Elizabethan Error posted:2 hours is on the long side for breast meat, especially if you're going to shred it. is thigh meat not available? Thigh Meat is not available in the sense that I have purchased and returned home with boneless breast meat that was on special. So yes. Not available. 
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Jun 8, 2017 21:57
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 Man, 150 with a marinade. So juicy!!! This would make a really good "quick" pulled chicken! Thanks for all the tips!!
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Jun 9, 2017 03:16
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Norns posted:Stop telling people to not sous vide in the sous vide thread holy poo poo guys hey hey gently caress you no really, some poo poo shouldn't be sous vide. like tiny scallops. and thin chicken cutlets. cooking sous vide is a technique. like braising. or boiling. or poaching. if there as a Boiling Food Megathread, I would get up in arms at someone suggesting boiling a bone in thick cut ribeye. it's cool, they can boil their ribeye if they really want, but if they post about it with enthusiasm on an internet comedy forum about cooking I'm gonna sip my whitewine on dem 1 time and fuckin get indignant. 
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Jun 9, 2017 08:38
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what if you boil it sous vide
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Jun 9, 2017 08:44
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IM GONNA FUCKIN CUT U M8
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Jun 9, 2017 09:45
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Feenix posted:For what it's worth they were the best scallops I'd ever made and some if the best I've ever had from anywhere...
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Jun 9, 2017 11:35
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| # ? May 21, 2024 15:38 |
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Yeah, suck it! 
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Jun 9, 2017 14:29
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