Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Phanatic: Mar 13, 2007; Please don't forget that I am an extremely racist idiot who also has terrible opinions about the Culture series.

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.

# ? Aug 23, 2017 00:08

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# ? May 13, 2024 23:07

Phanatic: Mar 13, 2007; Please don't forget that I am an extremely racist idiot who also has terrible opinions about the Culture series.

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.

# ? Aug 23, 2017 00:10

Crunkjuice: Apr 4, 2007; That could've gotten in my eye!
*launches teargas at unarmed protestors*

I THINK OAKLAND PD'S USE OF EXCESSIVE FORCE WAS JUSTIFIED!

Dumb question, but are there any meal delivery services that have sous vide cooking options? No real intention of using it, just a curiosity.

# ? Aug 23, 2017 19:30

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

If you mean "ingredient and recipe delivery", then I don't know of any.

# ? Aug 23, 2017 19:32

namaste friends: Sep 18, 2004; by Smythe

Guys are there any meal services that deliver hungry man frozen microwave dinners

# ? Aug 23, 2017 23:41

Norns: Nov 21, 2011; Senior Shitposting Strategist

Yeah you should try to sous-vide it

# ? Aug 24, 2017 00:04

Anne Whateley: Feb 11, 2007; i like nice words

Trader Joe's will deliver their vacuum-sealed frozen fish/meat.

# ? Aug 24, 2017 00:58

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

They will what?

# ? Aug 24, 2017 01:09

SubG: Aug 19, 2004; It's a hard world for little things.

Norns posted:

Three crabs fish sauce is the loving best

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.

# ? Aug 24, 2017 01:10

Norns: Nov 21, 2011; Senior Shitposting Strategist

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!

# ? Aug 24, 2017 01:16

Anne Whateley: Feb 11, 2007; i like nice words

Subjunctive posted:

They will what?

At least in New York City, Trader Joe's will deliver. If they don't in your area, you could try taskrabbit or something if you're really committed to the idea

# ? Aug 24, 2017 01:46

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

I left the US, but I feel like I missed out on the experience now.

# ? Aug 24, 2017 02:45

Hieronymous Alloy: Jan 30, 2009; Why! Why!! Why must you refuse to accept that Dr. Hieronymous Alloy's Genetically Enhanced Cream Corn Is Superior to the Leading Brand on the Market!?!; Morbid Hound

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.

# ? Aug 24, 2017 02:57

Norns: Nov 21, 2011; Senior Shitposting Strategist

Uhhh I really like sous vide asparagus?

# ? Aug 24, 2017 02:59

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

Mi-cuit salmon.

# ? Aug 24, 2017 03:03

namaste friends: Sep 18, 2004; by Smythe

You can sv hollandaise.

# ? Aug 24, 2017 03:10

theres a will theres moe: Jan 10, 2007; Hair Elf

Hieronymous Alloy posted:

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.

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.

# ? Aug 24, 2017 03:15

Norns: Nov 21, 2011; Senior Shitposting Strategist

Yeah the egg bites are really good. I make huge batches of them

# ? Aug 24, 2017 03:15

DangerZoneDelux: Jul 26, 2006

Subjunctive posted:

Mi-cuit salmon.

That's the good poo poo.

Sous vide carrots are probably the best way to cook carrots

# ? Aug 24, 2017 03:18

Norns: Nov 21, 2011; Senior Shitposting Strategist

185 salt peper butter for 15 min for carrots? Haven't done those yet.

# ? Aug 24, 2017 03:20

theres a will theres moe: Jan 10, 2007; Hair Elf

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.

# ? Aug 24, 2017 03:23

Feenix: Mar 14, 2003; Sorry, guy.

DangerZoneDelux posted:

That's the good poo poo.

Sous vide carrots are probably the best way to cook carrots

Better than broiling with a little char??! Feh, I say!

# ? Aug 24, 2017 03:59

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Feenix posted:

Better than broiling with a little char??! Feh, I say!

You can do both!

# ? Aug 24, 2017 04:47

Feenix: Mar 14, 2003; Sorry, guy.

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?

# ? Aug 24, 2017 08:05

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I dunno, I've never tried carrots in the broiler. So it gets the insides tender?

# ? Aug 24, 2017 08:09

Loutre: Jan 14, 2004; ✓COMFY
✓CLASSY
✓HORNY
✓PEPSI

Feenix posted:

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?

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.

# ? Aug 24, 2017 08:14

Feenix: Mar 14, 2003; Sorry, guy.

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.

# ? Aug 24, 2017 15:03

Jan: Feb 27, 2008; The disruptive powers of excessive national fecundity may have played a greater part in bursting the bonds of convention than either the power of ideas or the errors of autocracy.

Sweet potatoes benefit a lot from sous vide -- you can keep them at that temperature that brings out the sugar molecules in them.

# ? Aug 24, 2017 15:32

Elizabethan Error: May 18, 2006

Norns posted:

Uhhh I really like sous vide asparagus?

# ? Aug 24, 2017 18:23

Norns: Nov 21, 2011; Senior Shitposting Strategist

# ? Aug 24, 2017 18:30

Hopper: Dec 28, 2004; BOOING! BOOING!; Grimey Drawer

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.

# ? Aug 24, 2017 22:03

namaste friends: Sep 18, 2004; by Smythe

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

# ? Aug 24, 2017 23:46

Norns: Nov 21, 2011; Senior Shitposting Strategist

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

baquerd: Jul 2, 2007; by FactsAreUseless

Norns posted:

USE KOSHER SALT

Like how many times do people need to say not all salt is the same?

From the side of the box

The side of that box is ridiculously misleading and underestimates. Weight is the only way to be sure.

# ? Aug 24, 2017 23:52

Norns: Nov 21, 2011; Senior Shitposting Strategist

I understand that as well. It's just people are using loving table salt in his recipes and wondering why they are so salty.

# ? Aug 24, 2017 23:53

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

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

# ? Aug 24, 2017 23:59

Norns: Nov 21, 2011; Senior Shitposting Strategist

Fair enough then. I've just never had an issue with any of his recipes, and always use coarse kosher.

# ? Aug 25, 2017 00:07

SubG: Aug 19, 2004; It's a hard world for little things.

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.

I like how the idea of using a blender to make emulsions is somehow now always attributed to Our Lord And Savior L�pez-Alt when it's literally in Mastering the Art of French Cooking from 1961 and wasn't exactly an original idea then.

# ? Aug 25, 2017 00:12

Tendales: Mar 9, 2012

Because anything in an old cookbook is an old wives' tale, where anything Kenji posts is scientific high-sodium fact, duh.

# ? Aug 25, 2017 00:22

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# ? May 13, 2024 23:07

Norns: Nov 21, 2011; Senior Shitposting Strategist

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

# ? Aug 25, 2017 00:23

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