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Hello friends. I bought an Anova on Prime Day and used it for the first time on some ribeye today. It was pretty incredible. Is there anyone with a sous vide creamed corn recipe? I would love to make that with sous vide to go along with some of my other stuff.
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Jul 17, 2017 04:22
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| # ? May 30, 2024 16:53 |
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arisu posted:Hello friends. I bought an Anova on Prime Day and used it for the first time on some ribeye today. It was pretty incredible. Get a crock pot. Stick the anova in. Throw in corn, a stick of butter, a block of cream cheese. Take out anova and turn on slow cooker. Cook for an hour and use immersion blender to cream. The end I keep going back to pork tenderloin. Best bang for your buck. Got a nice pork butt cooking for some pulled pork tomorrow since rain has stopped me from using my kettle grill outside
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Jul 17, 2017 05:05
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arisu posted:Hello friends. I bought an Anova on Prime Day and used it for the first time on some ribeye today. It was pretty incredible. Haven't tried this but just saw it the other day https://skillet.lifehacker.com/will-it-sous-vide-super-sweet-and-creamy-creamed-corn-1796902814 Also, ^^^^^^ Just corn and cream cheese sounds hella gross
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Jul 17, 2017 14:23
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What makes creamed corn really good is the extra starch you scrape out of the cob after you cut off the kernels. Also actual cream. (Also add salt and pepper, and keep the butter.) Sous vide isn't a great way to do it though, IMO. You want to cook off some of the moisture, that won't happen in a bag. Pureed cream cheese and corn sounds like dorm chow.
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Jul 17, 2017 17:35
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It's a southern food that BBQ restaurants make to kill the patrons off
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Jul 17, 2017 17:56
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pgroce posted:What makes creamed corn really good is the extra starch you scrape out of the cob after you cut off the kernels. Also actual cream. (Also add salt and pepper, and keep the butter.) Do we have a hot dish/casserole/potluck thread? It'd be fun to just see some of the monstrosities we ate growing up. Sometime a man just wants to go to town with a can of cream of mushroom
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Jul 17, 2017 18:10
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[wandas-pasta-salad.flv]
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Jul 17, 2017 18:19
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spankmeister posted:[wandas-pasta-salad.flv]
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Jul 17, 2017 20:31
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Sous vide pasta salad
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Jul 17, 2017 20:34
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Epiphyte posted:"Throw a block of cream cheese in it" describes something like 50% of church potluck dishes
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Jul 17, 2017 20:41
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Elizabethan Error posted:PYF has a anti food porn thread, godspeed Just to make the horror get to you that much faster... https://forums.somethingawful.com/showthread.php?threadid=3766830&pagenumber=1
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Jul 17, 2017 21:12
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Has anyone noticed a difference between cooking a boneless steak and a bone in? I bought two boneless steaks for my friend and I and after his wife was able to come, so I go back and bought another but saw it was a bone in ribeye. Tossed all three (separate bags) in the sous vide for an hour. After searing and finishing, we cut into them and the bone in was definitely a little less done than its boneless counterparts. I know when cooking by a traditional method, a bone in steak is taken off early, as the bone absorbs so much heat it continues to cook the meat. My theory is that due to the difference in specific heat, the bone absorbs most of the heat, leading to undercooked meat. This probably doesn't matter if you are cooking for more than like 2 hours, but if you are doing an hour long cook, you either need to up the temperature or cook a half hour longer if ypur steak is with bone.
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Jul 19, 2017 04:06
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That's been my experience too
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Jul 19, 2017 04:11
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swickles posted:My theory is that due to the difference in specific heat, the bone absorbs most of the heat, leading to undercooked meat. This probably doesn't matter if you are cooking for more than like 2 hours, but if you are doing an hour long cook, you either need to up the temperature or cook a half hour longer if ypur steak is with bone. The bone doesn't absorb more heat sous vide. It actually acts as an insulator because it transmits heat to the meat slower than water would, undercooking the meat in the vicinity of the bone. ...I think.
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Jul 19, 2017 05:09
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I don't think its an issue of heat conductance as much as it is specific heat. If it were conductance, the meat would still be cooked, as the bone is typically on the side (assuming a ribeye and not a porterhouse or t-bone).
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Jul 19, 2017 05:20
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The specific heat argument makes no sense either, as bone actually has a lower specific heat than meat (which is hardly surprising considering meat is mostly water, and water has a crazy high specific heat). I'd speculate your discrepancy more comes down to slight differences in the makeup of the two sets of steaks. Thickness, marbling, retained fluids and what have you. I'd be curious to get one consistent set of bone-in ribeyes and debone half of them before cooking as an experiment.
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Jul 19, 2017 08:05
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Doing a 24 hour pork shoulder, and checked this morning to find it bobbing a bit at the top of the cooler, which I'd covered with foil. I've now added a weight to the bag and it's sunken. Does the time the bag wasn't totally immersed mean it's hosed at all?
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Jul 22, 2017 14:24
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Man, a pork shoulder has a tasty amount of fat. I wouldn't bother sving it at all.
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Jul 22, 2017 14:39
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namaste faggots posted:Man, a pork shoulder has a tasty amount of fat. I wouldn't bother sving it at all. okay
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Jul 22, 2017 14:52
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I probably wouldn’t worry about the bobbing.
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Jul 22, 2017 15:02
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Which vacuum sealer should I buy? this one for $33 seems like a good deal, but I'm happy to spend more if there's a better one that's worth spending more on.
dik-dik fucked around with this message at 16:17 on Jul 22, 2017 |
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Jul 22, 2017 16:14
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dik-dik posted:Which vacuum sealer should I buy? this one for $33 seems like a good deal, but I'm happy to spend more if there's a better one that's worth spending more on. Get a chamber sealer and don't look back.
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Jul 22, 2017 16:26
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Ultimate Mango posted:Get a chamber sealer and don't look back. Dear god those are expensive.
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Jul 22, 2017 16:37
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It seems like a solid start. If you then realize you use it way more than you thought, you can stockholder later. I have been using a run for the mill 30€ model from ALDI that has a "seal" and a "vacuum and seal" button, non changeable chamber and no other features and it has served me well so far for sous vide and storage vacuuming.
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Jul 22, 2017 17:02
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Time Trial posted:Doing a 24 hour pork shoulder, and checked this morning to find it bobbing a bit at the top of the cooler, which I'd covered with foil. I've now added a weight to the bag and it's sunken. Does the time the bag wasn't totally immersed mean it's hosed at all? I always have to rebag after the first couple of hours and vac seal again because of this issue. Last week I decided to double zip lock and used the water immersion method with the intent of vac sealing after a few hours. The drat thing never floated after 18 hours. namaste faggots posted:Man, a pork shoulder has a tasty amount of fat. I wouldn't bother sving it at all. That's why you finish on a grill and use the fat from the bag to make an incredible sauce
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Jul 22, 2017 17:05
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SV pork butt is good, and has the advantage of being able to finish at a predictable time. Just plan ahead so you can throw it on the smoker for an hour at higher heat to get a little smoke flavor and bark.
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Jul 22, 2017 17:10
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Time Trial posted:Doing a 24 hour pork shoulder, and checked this morning to find it bobbing a bit at the top of the cooler, which I'd covered with foil. I've now added a weight to the bag and it's sunken. Does the time the bag wasn't totally immersed mean it's hosed at all? Nah it's fine. The only downside of bobbing is just that the heat will take a little longer to work through the top part which isn't in the water. This is generally not a problem.
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Jul 22, 2017 19:14
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Thanks all, didn't seem like there was issue, and it was totally fantastic. Used the serious eats recipe and made my own bbq sauce with the juice. edit: don't have a smoker, apartment living, so used the oven to finish but had liquid smoke in the bag
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Jul 23, 2017 00:30
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 Anova customer service is the best! My immersion circulator was two years out of warranty and when it had scroll wheel issues they sent me a replacement for frWHAT THE gently caress
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Jul 23, 2017 02:54
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Jesus christ. Glad to know if mine has any issues I'll proably be able to get a free replacement.
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Jul 23, 2017 03:17
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Just as long as you plug yours into the laundry power outlet
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Jul 23, 2017 03:34
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Time to move to Europe. 
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Jul 23, 2017 03:36
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Steve Yun posted:Just as long as you plug yours into the laundry power outlet oh HAH i didn't even notice that. RIP.
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Jul 23, 2017 10:33
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My grocery store always cuts these weakass tiny ~1cm steaks which aren't worth sous-vide and barely hold up to searing, let alone grilling. But the strip loin roast was on sale and I had a dumb idea -- get the roast, and then cut my own loving 2-3cm steaks.  Now maybe I could age one of these roasts and make my own aged steaks on the cheap. e: vvvvvv Well I never thought of that!  I can't make my grill go any hotter, so if I want to grill instead of cast iron (which is still great, mind you), this is one way of making do. Jan fucked around with this message at 02:23 on Jul 24, 2017 |
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Jul 24, 2017 01:30
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Use higher heat to sear off your steaks
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Jul 24, 2017 01:49
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looks like you want to dry them off after removing them from the bags also.
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Jul 24, 2017 20:52
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 yeah, okay, I guess I am doing it totally wrong and didn't dry or sear (I did both those things) and should not be posting pics of sous vide steaks in the sous vide megathread.
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Jul 25, 2017 04:20
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Jan posted:
It just looks like you didn't sear with the highest heat possible on your grill, or your grill doesn't get up to temperature. If you enjoyed it, great! Visual appeal is about as far down the list as it can go for me when judging a meal. If that was as hot as your grill can get try searing on your stove top with a cast iron (if you have one) or just your best heat transferring pan and look at the difference. That char can add some real flavor and if you hold it to less than a minute per side, you won't raise the temp and over cook the steak.
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Jul 25, 2017 04:28
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Jan posted:
People can be a little harsh here but I don't think anyone was trying to tear you down in this case.... If you seared it, and you patted it dry; well, maybe hotter and/or dryer respectively? That's what my first SV steak looked like, when I didn't get my pan smoke detector hot abs didn't realize you needed to pat dry. 
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Jul 25, 2017 04:30
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| # ? May 30, 2024 16:53 |
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Jan posted:
They're not intentionally being mean. If you've access to the heat for a proper cast iron sear then you know what you're missing with all that grey meat between the grill marks. Especially considering you went out of your way to get better steaks than usual, it's viscerally upsetting to see a meal come so close but still fail to hit the mark.
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Jul 25, 2017 04:31
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