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hmm should be able to make a 12 hour confit and 1 hr breast work. ty
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Oct 4, 2017 16:29
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Submarine Sandpaper posted:What can you do with duck legs and SV? Yeah, 155 or 160 for half a day, until they get really tender. Then fry briefly in fat (duckfat, lard, whatever) to get some browning, serve over greens.
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Oct 4, 2017 19:51
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I did some carrots in the puddle earlier and have some boneless-skinless chicken thighs in there right now. The carrots I did with salt, pepper, butter and cumin at 185 F for 1 hour. The chicken thighs were mostly frozen and I threw them into the vacuum bag (both foods sealed with a Foodsaver) with a store-bought jerk sauce at 165 F for 2 hours to take into account the frozen factor, with 25 minutes left. Super excited for the results.
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Oct 8, 2017 00:06
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Ok guys, I have an 850g beef eye fillet roll /roast (I think Americans would call it a beef tenderloin centre cut roll?) and some liquid sm9e and I want to soups vide it. I've seen some that say season, sear then 2 hours, then sear again does this sound right? Any good recipes for spice rubs to give it a nice bbq flavour or just season and let the beef flavour come there
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Oct 8, 2017 02:35
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I don't have any advice for you but I love the "soups vide" autocorrect
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Oct 8, 2017 02:52
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I got a bag of raw shrimp, scallops, and calamari. I think it might be difficult to sv them all together, should just stir fry them right?
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Oct 8, 2017 02:59
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I've been warned that cooking shellfish sous vide is a bad idea, because they turn pasty if cooked for a long time
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Oct 8, 2017 03:34
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Steve Yun posted:I've been warned that cooking shellfish sous vide is a bad idea, because they turn pasty if cooked for a long time It's fine, but shellfish sous vide times are measured in minutes, not hours. Serious Eats recommends not going past 30 minutes for shrimp, for example. http://www.seriouseats.com/2017/01/the-food-labs-complete-guide-to-sous-vide-shrimp.html
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Oct 8, 2017 03:44
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Yeah, I do shrimp all the time. No point doing scallops though, IMO, since you pretty much always want to sear them anyway.
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Oct 8, 2017 14:33
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Is there a go-to torch for searing? Is that Sansaire Searing Kit or Searzall worth it at all? If the Searzall, which torch would pair best with it?
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Oct 8, 2017 15:08
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Just buy a MAPP blowtorch
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Oct 8, 2017 16:05
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Check out Sous Vide Everything on YouTube. They do some searing comparisons, though of course it doesn't even have Food Lab or ATK levels of scientific rigor.
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Oct 8, 2017 17:59
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BrianBoitano posted:Check out Sous Vide Everything on YouTube. They do some searing comparisons, though of course it doesn't even have Food Lab or ATK levels of scientific rigor. I think that dude is crazy. I mean he does some good comparisons on stuff. However, his experiments are sometimes not very controlled I feel and see a ton of inconsistency when he's changing his variables or he has no control what so ever.
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Oct 8, 2017 22:35
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Hi sous vide crew. I bought my Anova last week. First two tries with pork loin and strip loin were a success. Last night I thought I'd get a batch of hardboiled eggs done. The anova app and serious eats' egg guide promised me great eggs at 160° for 45 minutes, however, this is what I got: https://i.imgur.com/XOazMa8.jpg So what went wrong? I now have 8 eggs like that, I'll boil them for a couple of minutes to set the whites, but any tips for the future? Longer time or higher temp?
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Oct 12, 2017 16:11
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uhh if you want hardboiled eggs boil them.
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Oct 12, 2017 16:49
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Yeah, that's what I'm thinking. Though I had read the white/yolks would be "better" slow cooked and wanted to try. Just rechecked and I got 160° from the app but serious eats goes up to 165°.
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Oct 12, 2017 16:56
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You won't get fully set whites until like 180ish degrees iirc, I think there's a chart in the OP. I have no idea how long it takes to get the solid white at that temp so I also have no idea if you could cook the egg at 180 and pull it while the yolk is still a decent texture and the white's solid. I'd wager there's no benefit and maybe detriment over a hardboil.
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Oct 12, 2017 17:06
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What I have found with eggs is to drop them in boiling water for like a minute, then an ice bath, then sous vide at the lower temp. This results in a small layer of the white being set, with the rest of the whites and the yolks being runny. This lets you peel it without there being a total mess, but still have runny stuff.
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Oct 12, 2017 17:14
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I tried ramen eggs and hard boiled sous vide. Both were better just done on the stove.
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Oct 12, 2017 17:55
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Yeah, people almost universally want the whites to be more done than the yolks, and with the whites conveniently surrounding the yolk, it turns out cooking with a gradient is the best way to do that
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Oct 12, 2017 18:29
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i like nice words
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After several tests trying to figure out how long to boil the eggs to fix them, I ran into an interesting effect. Slow cooking them set the yolk, but didn't dry it. Boiling them from chilled afterwards mostly set the white, but left a creamy layer just around the yolk which itself had just warmed up. It was good, but not sure it's worth the hassle.
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Oct 12, 2017 19:03
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I think you described the 6 minute egg
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Oct 12, 2017 19:11
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Guess I have never had a 6 minute egg. Until recently I have strongly disliked runny whites, so cooked whites and runny yolk was perfect. Not sure I've had an egg with a cooked yolk and runny white though.
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Oct 12, 2017 19:18
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Separate, cook, recombine.
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Oct 13, 2017 05:53
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Meat glue back together
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Oct 13, 2017 06:04
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Anne Whateley posted:Meat glue back together I'm genuinely mulling over in my head whether proteins that have already been cooked will glue back together, or if the casein in the meat glue is enough to do the job.
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Oct 13, 2017 06:39
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When following cooking times from the anova app, or other places, do I have to add the estimated time it takes for the item to get up to the water temp? (Eg Baldwin's Table 2.2 http://www.douglasbaldwin.com/sous-vide.html#Table_2.2)
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Oct 13, 2017 22:42
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Make sure the water is at temp before you toss in food. Toss in food. Start clock.
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Oct 13, 2017 23:05
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VERTiG0 posted:Is there a go-to torch for searing? Is that Sansaire Searing Kit or Searzall worth it at all? If the Searzall, which torch would pair best with it? http://www.seriouseats.com/2016/06/how-hot-is-too-hot-steak-searing-adam-savage-tested.html tl;dw - Kenji and Adam Savage test searing methods for sous-vide steak and prefer using a grate over a charcoal chimney starter (like Alton Brown used) for searing over using a plain grill or even a Searzall. I have a Searzall and a gas grill but almost always just sear my steak in a little oil in a cast iron skillet, or a stainless steel skillet to finish, but if I was trying to impress, I could see spending the extra effort firing up a chimney.
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Oct 14, 2017 00:58
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rgocs posted:Hi sous vide crew. I bought my Anova last week. First two tries with pork loin and strip loin were a success. Last night I thought I'd get a batch of hardboiled eggs done. The anova app and serious eats' egg guide promised me great eggs at 160° for 45 minutes, however, this is what I got: 203F for 15 minutes, chill in an ice bath for a bit and peel. Perfect every time, I do it for deviled eggs.
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Oct 14, 2017 01:17
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Steve Yun posted:Make sure the water is at temp before you toss in food. ...add 30 minutes if tossing in frozen items...
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Oct 14, 2017 02:44
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https://www.reddit.com/r/sousvide/comments/779b6r/so_i_got_a_cooler_with_8_big_chickens_in_it_how/ This dude going to make people sick
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Oct 19, 2017 01:32
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Anova app update supports water bath pre-prep whatchama-whatever. Also more Kenji recipes.
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Oct 19, 2017 03:45
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Feenix posted:Anova app update supports water bath pre-prep whatchama-whatever. Also more Kenji recipes. Ummm what?
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Oct 19, 2017 04:41
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sterster posted:Ummm what? This, I guess: 
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Oct 19, 2017 04:47
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Last weekend I cooked 3 entire tri-tip roasts for a weekend party a couple days later to be seared before serving. 2 of them I cooked about 3 hours at 135 (my usual preferred temp), and 1 I cooked at 130 for 7.5 hours because I fell asleep. Surprisingly, they weren't all that different. I didn't get a photo but they were similar in color and not drastically different in tenderness. 16 people ate about 8 lbs of tri tip in no time at all so I guess I'm making more next time.
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Oct 19, 2017 06:36
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I have embarked on a 22-hour cottage roll (sweet pickled boneless pork shoulder, popular up here in Canada) at 165 F. I am expecting hammy goodness tomorrow.
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Oct 24, 2017 01:12
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I have some boneless short ribs I want to puddle. If I'm going to do them for 72 hours I need to seat first, correct? And then once more when they're done?
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Oct 24, 2017 21:53
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I don’t bother with searing them, tbh, just SV and sauce. I found it didn’t make much difference when I tried half and half.
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Oct 24, 2017 22:05
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| # ? May 17, 2024 01:24 |
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I want to do chicken breasts for a semi-fancy dinner, but I'm not sold on SVing them. Do you guys feel like you can get a good all-over crisp to the skin without a torch and without frankensteining? If not, I'll more likely go with ATK's heavily buttered high-temp oven method.
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Oct 24, 2017 22:15
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