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Well, that sucks. Garlic powder it is then I guess.
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Jul 1, 2017 06:41
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That would be silly. C. botulinum spores are literally everywhere, including on everything you put in your vacuum bag. Garlic is not exceptional in any regard.* If you're storing any food in an anaerobic environment it can only be for a limited time at the right (refrigerated) temperatures - unless you can pressure-cook it (as in canning; to achieve temps able to destroy the spores), acidify it (as with jams, ketchup, or mayo), or keep it dry (dried herbs). * Edit: Other than that people are more aware of botulism in regards to making garlic-infused oil. But sticking anything wet and nonacidic in oil for an extended period gives you the same problems. Choadmaster fucked around with this message at 05:22 on Jul 2, 2017 |
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Jul 2, 2017 05:19
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Doing a 48 hour short rib and woke up to a punctured bag filled with water. How much of an effect on the finished product will that have, if at all? I'm guessing it was filled with water for maybe 4-5 hours after only being submerged for about 12. I'm just hoping I'm not going to lose a lot of flavor.
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Jul 2, 2017 13:57
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Welp       Sous vide on left, control on right. 165°F for 20 minutes. 3 minutes in a 550°F oven on one side, flip and top, 3 minutes broil on the other. Definitely worth the experiment. You know how garlic bread can be pillowy? It's halfway between that and focaccia. Might do canzones next.
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Jul 2, 2017 18:34
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I have been doing a lot of "big" cooks for friends and family and boy I am getting really tired of grinding pepper and sea salt but I do feel like freshly ground rules. Does anyone have any recommendations for grinders or something that make it easy to output a lot of ground pepper/seasalt quickly?
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Jul 2, 2017 19:19
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If you've got a standard refillable with a metal spindle, you can take off the end and chuck it in a drill. https://www.youtube.com/watch?v=kqadY4DUZVQ The film canister part is just so you don't accidentally spill.
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Jul 2, 2017 19:33
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Knifegrab posted:I have been doing a lot of "big" cooks for friends and family and boy I am getting really tired of grinding pepper and sea salt but I do feel like freshly ground rules. Does anyone have any recommendations for grinders or something that make it easy to output a lot of ground pepper/seasalt quickly? Repurpose a hand-crank coffee mill.
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Jul 2, 2017 19:37
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Freshly ground salt is not a thing.
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Jul 2, 2017 19:50
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You don't need to grind the salt. For pepper I have a unicorn pepper mill and it makes pepper faster than you'd think possible.
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Jul 2, 2017 19:53
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When I need to grind a lot of pepper I take the cap off the pepper mill and use a drill to turn the shaft. If the coarseness adjustment is important to you, this won't work well.
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Jul 2, 2017 19:54
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I have a Cuisinart spice grinder (a blade grinder) that I use for large amounts of pepper or any whole spice. It can turn things into a powder if you want. Because it’s a blade grinder it suffers from the same inconsistency that coffee blade grinders do but it doesn’t matter as much with pepper.
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Jul 2, 2017 20:57
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Jul 3, 2017 04:59
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lifts cats over head posted:Doing a 48 hour short rib and woke up to a punctured bag filled with water. How much of an effect on the finished product will that have, if at all? I'm guessing it was filled with water for maybe 4-5 hours after only being submerged for about 12. I'm just hoping I'm not going to lose a lot of flavor. These are still cooking with no additional leaks but I'm still curious what the effect of the bag leak will be. I'm also curious if there are any food safety concerns I should have. Thoughts?
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Jul 3, 2017 13:33
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No food safety concerns. Seasoning will be altered but you probably retain all the benefits of the salt since you said it didn't flood in the first several hours. Dry thoroughly before sizzling and season to taste!
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Jul 3, 2017 13:58
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Knifegrab posted:I have been doing a lot of "big" cooks for friends and family and boy I am getting really tired of grinding pepper and sea salt but I do feel like freshly ground rules. Does anyone have any recommendations for grinders or something that make it easy to output a lot of ground pepper/seasalt quickly? I have an electric coffee burr grinder that I use exclusively (this is important) for spices. They are cheap on amazon and you do not need a fancy one. Thrown your peppercorns or whatever in, pulse for coarser grind or hold it down to get a fine powder.
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Jul 3, 2017 14:22
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Do you mean a blade grinder? Burr grinders aren't the cheap ones and they select your grind level based on a dial, not on how long you pulse them.
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Jul 3, 2017 14:52
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I've had the Krups F203 one for years and it's great. Easy to use, easy to clean, and doesn't take up much space.
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Jul 4, 2017 00:27
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Well this is a thing I guess
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Jul 4, 2017 06:12
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sous vide vomit yummm
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Jul 4, 2017 06:17
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What am I looking at?
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Jul 4, 2017 06:49
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A thing I guess.
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Jul 4, 2017 07:23
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Spotted Dick?
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Jul 4, 2017 07:28
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Hopper posted:What am I looking at? 
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Jul 4, 2017 07:43
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BrianBoitano posted:Welp Neat. I wonder if there are any interesting flavors produced by prolonged periods of bulk fermentation just below the yeast die-off threshold. Maybe you could even eventually bread high temperature yeast using sous-vide?
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Jul 4, 2017 12:10
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Goast posted:Well this is a thing I guess Hot Pockets?
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Jul 4, 2017 13:31
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Is it risotto?
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Jul 4, 2017 14:34
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Burritos?
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Jul 4, 2017 14:44
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Large chunks of tofu with soy sauce?
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Jul 4, 2017 15:13
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Its clearly two brown hexagons with even browner dots. I don't see what the big deal is.
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Jul 4, 2017 17:13
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But why would you sous-vide hexagons? That's way too complicated for such a simple dish that can be made effortlessly in any old pan in like 5 minutes...
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Jul 4, 2017 17:51
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A traditional round pan produces five uneven points on a medium rare hexagon, whereas sous vide will evenly cook through each side.
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Jul 4, 2017 17:53
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Human Tornada posted:Hot Pockets? I think so
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Jul 5, 2017 18:26
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BrianBoitano posted:Do you mean a blade grinder? Burr grinders aren't the cheap ones and they select your grind level based on a dial, not on how long you pulse them. Yes, blade not burr. Just a cheap one from Amazon.
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Jul 5, 2017 19:24
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I'm Ron Burrgrinder?
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Jul 5, 2017 20:23
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Anyone tried adapting Chicken Parm to SV yet? I'm thinking butterfly, brine overnight (buttermilk, salt, garlic, black pepper, italian herb seasoning), then SV to 147 for 90m, de-bag, dry, bread, then finish fry before a quick oven trip for melty cheese goodness.
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Jul 7, 2017 13:09
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By the time you toast the breading fully, won't you have overlooked the chicken?
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Jul 7, 2017 13:20
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Maybe, but that can easily be avoided if I split the cook and crash/chill ahead of time. Chefsteps does it for a whole bird, but obv. cutlets/bashed tits are more surface area, less density https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken Brine tonight, SV tomorrow, bread/fry/bake/plate Sunday.
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Jul 7, 2017 13:49
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I wonder if freezing before the fry step might help keep the chicken from overcooking.
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Jul 8, 2017 20:30
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Frying frozen stuff always makes me nervous.
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Jul 8, 2017 20:32
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| # ? May 21, 2024 03:24 |
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Will post results tonight. Chicken is in the brineymilk now. I'm going to try the fridge crash method, and I got really lazy and didn't pound the breast cuts because sv will cook them all evenly.
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Jul 9, 2017 11:11
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