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baquerd posted:Interesting, how do you render the fat properly? Seems odd to still spend a lot of time on the stove top with an extended sous vide period on top of that. The fat cap's so think and insulating you can just leave it fat-side down in a hot pan and render the hell out of it without overlooking the meat.
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# ? Aug 23, 2017 00:08 |
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# ? May 28, 2024 14:33 |
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Inspector 34 posted:Yeah I thought the lovely flavor was just a product of burning butane, but it looks like it combusts into the same H2O/CO2 as propane does. Complete combustion of any hydrocarbon yields water and CO2, but unless you're mixing the fuel and air in the exact correct ratio you're not getting complete combustion.
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# ? Aug 23, 2017 00:10 |
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Dumb question, but are there any meal delivery services that have sous vide cooking options? No real intention of using it, just a curiosity.
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# ? Aug 23, 2017 19:30 |
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If you mean "ingredient and recipe delivery", then I don't know of any.
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# ? Aug 23, 2017 19:32 |
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Guys are there any meal services that deliver hungry man frozen microwave dinners
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# ? Aug 23, 2017 23:41 |
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Yeah you should try to sous-vide it
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# ? Aug 24, 2017 00:04 |
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Trader Joe's will deliver their vacuum-sealed frozen fish/meat.
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# ? Aug 24, 2017 00:58 |
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They will what?
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# ? Aug 24, 2017 01:09 |
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Norns posted:Three crabs fish sauce is the loving best
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# ? Aug 24, 2017 01:10 |
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SubG posted:Three Crabs is okay, but try some Red Boat if you get a chance. Out of the brands that you have any chance of finding in the Mysteries of the Orient aisle of an American grocery store it's the one I like best for most uses. I'll grab some. Pretty sure ive seen it. Thanks!
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# ? Aug 24, 2017 01:16 |
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Subjunctive posted:They will what?
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# ? Aug 24, 2017 01:46 |
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I left the US, but I feel like I missed out on the experience now.
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# ? Aug 24, 2017 02:45 |
namaste faggots posted:Guys are there any meal services that deliver hungry man frozen microwave dinners https://www.amazon.com/Hungry-Classic-Fried-Chicken-Ounce/dp/B00B04D6YM That said, I just got told that I can sous vide eggs in their shell which I did not realize What other cool sous vide applications are there besides just, like, meat? I already have a smoker so if I'm going to low and slow ribs or other meat I'm gonna cook them that way, so if I'm gonna buy a sous vide setup I need additional reasons to rationalize it beyond meats.
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# ? Aug 24, 2017 02:57 |
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Uhhh I really like sous vide asparagus?
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# ? Aug 24, 2017 02:59 |
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Mi-cuit salmon.
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# ? Aug 24, 2017 03:03 |
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You can sv hollandaise.
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# ? Aug 24, 2017 03:10 |
Hieronymous Alloy posted:https://www.amazon.com/Hungry-Classic-Fried-Chicken-Ounce/dp/B00B04D6YM You can do all kinds of weird poo poo but it's mostly with meat/proteins. You can also do "precision baking" and make weird pastries and custards and stuff. People were proofing dough and making sous vide pizza in this thread recently. You can make yogurt or weaponize and farm other types of bacteria. You can pasteurize chicken and eat it raw. Hell, pasteurize a whole bone-in chicken and pretend you're a wolf. Invite the in laws over. Live a little. You can make Starbucks style egg bites with that weirdly rich moist cakey texture. Just need some jars or lidded ramekins.
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# ? Aug 24, 2017 03:15 |
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Yeah the egg bites are really good. I make huge batches of them
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# ? Aug 24, 2017 03:15 |
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Subjunctive posted:Mi-cuit salmon. That's the good poo poo. Sous vide carrots are probably the best way to cook carrots
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# ? Aug 24, 2017 03:18 |
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185 salt peper butter for 15 min for carrots? Haven't done those yet.
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# ? Aug 24, 2017 03:20 |
I gotta say my recent favorite thing is some 2" thick lean-rear end pork chomps cooked to like 140 and finished under the broiler with a teriyaki-style glaze just blackening around the edges. Sprankle with some sesame seeds so they meet their flair quota. poo poo is so good. I suck at cooking chops by any other method though.
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# ? Aug 24, 2017 03:23 |
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DangerZoneDelux posted:That's the good poo poo. Better than broiling with a little char??! Feh, I say!
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# ? Aug 24, 2017 03:59 |
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Feenix posted:Better than broiling with a little char??! Feh, I say! You can do both!
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# ? Aug 24, 2017 04:47 |
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Steve Yun posted:You can do both! But the latter truly makes the former unnecessary. Broiling cooks them greatly and adds the char. This isn't a mindphlux "why would you even?!" Post. I'm just saying. The texture, the level of firmness, the outer char... it's all handled in the broiler. What's SV even bringing to the table?
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# ? Aug 24, 2017 08:05 |
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I dunno, I've never tried carrots in the broiler. So it gets the insides tender?
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# ? Aug 24, 2017 08:09 |
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Feenix posted:But the latter truly makes the former unnecessary. Broiling cooks them greatly and adds the char. The most carrot-tasting carrots you'll ever have. I love charred carrots, but sous-vide carrots are like carrots squared. If you want carrots, sous vide, if you want a tasty charred vegetable, broil.
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# ? Aug 24, 2017 08:14 |
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Steve Yun posted:I dunno, I've never tried carrots in the broiler. So it gets the insides tender? Without getting overly soggy. Unless you overcook too long, yeah. [Ed] Loutre: fair enough... I'll try it one day.
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# ? Aug 24, 2017 15:03 |
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Sweet potatoes benefit a lot from sous vide -- you can keep them at that temperature that brings out the sugar molecules in them.
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# ? Aug 24, 2017 15:32 |
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Norns posted:Uhhh I really like sous vide asparagus?
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# ? Aug 24, 2017 18:23 |
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# ? Aug 24, 2017 18:30 |
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namaste faggots posted:You can sv hollandaise. Or you can use serious eat's foolproof 2 minute hollandaise recipe and instead viddle a steak while you eat your perfect hollandaise with your entree.
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# ? Aug 24, 2017 22:03 |
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Hopper posted:Or you can use serious eat's foolproof 2 minute hollandaise recipe and instead viddle a steak while you eat your perfect hollandaise with your entree. But this is by kenji. Am I going to get a stroke from all the salt
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# ? Aug 24, 2017 23:46 |
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USE KOSHER SALT Like how many times do people need to say not all salt is the same? From the side of the box Norns fucked around with this message at 23:50 on Aug 24, 2017 |
# ? Aug 24, 2017 23:47 |
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Norns posted:USE KOSHER SALT The side of that box is ridiculously misleading and underestimates. Weight is the only way to be sure.
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# ? Aug 24, 2017 23:52 |
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I understand that as well. It's just people are using loving table salt in his recipes and wondering why they are so salty.
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# ? Aug 24, 2017 23:53 |
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Norns posted:I understand that as well. It's just people are using loving table salt in his recipes and wondering why they are so salty. IIRC, people use kosher salt as Kenji's recipes say and many posters over the years have complained that Kenji's dishes were still too salty in general
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# ? Aug 24, 2017 23:59 |
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Fair enough then. I've just never had an issue with any of his recipes, and always use coarse kosher.
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# ? Aug 25, 2017 00:07 |
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Hopper posted:Or you can use serious eat's foolproof 2 minute hollandaise recipe and instead viddle a steak while you eat your perfect hollandaise with your entree.
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# ? Aug 25, 2017 00:12 |
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Because anything in an old cookbook is an old wives' tale, where anything Kenji posts is scientific high-sodium fact, duh.
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# ? Aug 25, 2017 00:22 |
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# ? May 28, 2024 14:33 |
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I mean ones widely available on the internet and the other is a really old loving cookbook that most new cooks probably aren't going to look at even if it is an amazing book
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# ? Aug 25, 2017 00:23 |