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Subjunctive posted: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. A man after my own heart. Any time I can compare two treatments to a recipe makes me happy.
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Oct 25, 2017 01:57
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VERTiG0 posted:I have embarked on a 22-hour cottage roll (sweet pickled boneless pork shoulder, popular up here in Canada) at 165 F. Update: unbelievably tender and delicious. I blasted it in a 500 F oven for 15 minutes to crisp up the outside after it was done puddling. Not too salty either, I was expecting a total salt overload. Paired it with Kenji's super crispy roasted potatoes and the wife and I crushed it.
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Oct 25, 2017 02:19
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VERTiG0 posted:Update: unbelievably tender and delicious. I blasted it in a 500 F oven for 15 minutes to crisp up the outside after it was done puddling. Not too salty either, I was expecting a total salt overload. is there a recipe for the roll itself? sounds like something i'd like
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Oct 25, 2017 02:31
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Also interested in recipe/instructions.
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Oct 25, 2017 05:06
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Anyone know a quick way to filter out the proteins in the bag liquid? I often get congealed protein when I use it to make pan sauce after viddling
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Oct 25, 2017 09:13
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spankmeister posted:Anyone know a quick way to filter out the proteins in the bag liquid? I often get congealed protein when I use it to make pan sauce after viddling I just pour it through a fine strainer/chinois. Does that not work for you?
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Oct 25, 2017 11:49
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I don't have one since my old one broke but I've been meaning to get a new one. I'll give it a try, thanks.
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Oct 25, 2017 11:51
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drgitlin posted: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? That is supposed to help with the growth of some sort of harmless but not necessarily tasty bacteria I believe, yes. I’ve heard tales of green ribs if you don’t. You could also dunk them in simmering water for a few seconds. I think it really depends on where you are and what creatures inhabit the biome there. Not everyone will have that problem if they don’t. But it certainly can’t hurt to sear.
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Oct 25, 2017 12:42
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Here's my go-to cost effective / lazy / probably poisonous SV chicken breasts routine: 1. Acquire a flat of those individually wrapped Foster Farms chicken breasts from Costco 2. Throw it in the freezer 3. Cut off a single pack and throw it, frozen, into a 140 degree bath for 2.5 hours 4. Rinse off congealed protein poo poo, dry, and salt 5. Wait 30 min 6. Shallow fry in hot canola oil to brown Makes real good chicken. Also, I don't end up throwing a bunch of chicken away.
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Oct 25, 2017 21:54
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Oct 25, 2017 22:10
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That sounds reasonable if not tasty? Also that cottage roll basically looks like straight pickled pork shoulder that's heavy on the sugar? I too want to try a taste of the north.
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Oct 26, 2017 01:29
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Glottis posted:Here's my go-to cost effective / lazy / probably poisonous SV chicken breasts routine: Do it at 145 or 150 but yeah, probably fine.
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Oct 26, 2017 01:36
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emdash posted:is there a recipe for the roll itself? sounds like something i'd like Feenix posted:Also interested in recipe/instructions. I don't know of one personally, but the brine is just water, salt, sugar and nitrates/nitrites/whatever. They're commonly sold in vac pacs around here.
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Oct 26, 2017 01:47
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uPen posted:Do it at 145 or 150 but yeah, probably fine. As gross as it may be to some, I prefer it closer to 140. It's perfectly safe from a temperature standpoint, I'm more worried about the heating up plastic part.
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Oct 26, 2017 03:54
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I live in Western canada and have never heard of a cottage roll but google tells me you can brine a rolled boneless pork shoulder in:quote:1 gallon of water for a week. Sounds like pork pastrami and I think I have to try it.
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Oct 26, 2017 04:41
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An immersion circulator seems like it would be ideal for doing a mash for beer, but then the ports would likely get clogged. Anyone experimented with small filters to allow use of the circulator in a "dirty" environment? The main concerns to me would be water flow rate and cleaning the pump afterwards. Water flow rate might be mitigated with a customized bottom with greater surface area tightly secured around the existing bottom, like a fine-mesh bag supported structurally, or like a metal coffee filter. Not sure about cleanup afterwards, but possibly just run it in soapy water and then clean water?
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Oct 29, 2017 14:37
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How about putting your mash in a cheesecloth?
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Oct 29, 2017 15:04
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baquerd posted:An immersion circulator seems like it would be ideal for doing a mash for beer, but then the ports would likely get clogged. Anyone experimented with small filters to allow use of the circulator in a "dirty" environment? The main concerns to me would be water flow rate and cleaning the pump afterwards. Water flow rate might be mitigated with a customized bottom with greater surface area tightly secured around the existing bottom, like a fine-mesh bag supported structurally, or like a metal coffee filter. Not sure about cleanup afterwards, but possibly just run it in soapy water and then clean water? namaste faggots posted:How about putting your mash in a cheesecloth? I was talking about this with a family member who brews a lot and it looks like it works fine if you brew in a bag - here's an example https://www.youtube.com/watch?v=ym7I5kPkTyc. This guy actually uses it to get away with a whole brewing setup that you can do on an apartment balcony using only one big pot, the immersion circulator for the mash, and an induction burner for the boil.
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Oct 29, 2017 15:19
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baquerd posted:An immersion circulator seems like it would be ideal for doing a mash for beer, but then the ports would likely get clogged. Anyone experimented with small filters to allow use of the circulator in a "dirty" environment? The main concerns to me would be water flow rate and cleaning the pump afterwards. Water flow rate might be mitigated with a customized bottom with greater surface area tightly secured around the existing bottom, like a fine-mesh bag supported structurally, or like a metal coffee filter. Not sure about cleanup afterwards, but possibly just run it in soapy water and then clean water? I've heard about problems with stuff scorching onto the heating element, though I'm not sure whether or not that's because the impeller just threw grain at it. I might try it later since I do BIAB anyways.
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Oct 30, 2017 20:59
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I wouldn't recommend using it for actual wort heating during the mash, for clogging reasons, but sure do whatever. These things aren't designed to be food safe, ironically. That said I do use mine for heating my strike water, usually so I can set it before I go to work and come home to a perfectly preheated mash tun and water.
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Nov 1, 2017 05:51
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When I eventually switch over to eBIAB, I plan to use mine to heat my sparge water in a separate kettle. Edit: I realized this wasn't the brewing thread, took out a ton of non-relevant info. rockcity fucked around with this message at 14:15 on Nov 1, 2017 |
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Nov 1, 2017 13:45
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https://www.monoprice.com/product?c...als+LLC-1122587 $47.99. Debating on getting some for gifts
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Nov 1, 2017 20:05
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DangerZoneDelux posted:https://www.monoprice.com/product?c...als+LLC-1122587 Where have I seen this device before... 
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Nov 1, 2017 20:09
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Jan posted:Where have I seen this device before... Appears to be a rebadge of this thing: https://www.amazon.com/Gramercy-Kit...words=sous+vide
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Nov 2, 2017 00:12
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What is better for searing, All-Clad 12" Fry Pan or Cast Iron?
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Nov 2, 2017 18:12
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HAd wanted a second Anova Wifi... so I could do 2 things at once... Treasure Truck just messaged me that they have them for like 40% off, so I snagged another.
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Nov 2, 2017 18:14
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Steve Yun posted:Appears to be a rebadge of this thing: No, I'm saying there seems to be a certain pattern of possibly chinese knockoffs of dubious quality...
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Nov 2, 2017 19:37
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5436 posted:What is better for searing, All-Clad 12" Fry Pan or Cast Iron? My qualifications are weak but after using my All-Clad for searing for years, I tried my cast iron and was amazed at how much better the crust on steak turned out.
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Nov 2, 2017 19:44
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Yeah, I love my All-Clad pan, but I'll break out my cast iron for steaks (or corn bread).
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Nov 2, 2017 20:38
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Supposedly cast iron has more thermal capacity but actually heats less evenly. For searing the poo poo out of your sous vided meats, thermal capacity is more important.
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Nov 2, 2017 20:41
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Yeah, there's obvious, visible hot spots above the gas burners in my cast iron as compared to the stainless steel. That's why I preheat it in the oven.
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Nov 2, 2017 20:45
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Glottis posted:Supposedly cast iron has more thermal capacity but actually heats less evenly. For searing the poo poo out of your sous vided meats, thermal capacity is more important. You can have both if you throw it in the oven first. I leave my cast iron in a 450F oven for a half hour or so once it reaches temperature.
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Nov 2, 2017 20:57
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Jan posted:No, I'm saying there seems to be a certain pattern of possibly chinese knockoffs of dubious quality... Well yeah they've been a thing on Amazon for a little while now. They're definitely Chinese. On Cooking Issues Dave Arnold mentioned coming back from a Chinese manufacturing expo and seeing tons of knockoff circulators.
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Nov 2, 2017 21:16
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I feel like getting cowboy holsters and walking around spinning my 2 Anova now.
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Nov 3, 2017 03:28
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Chemmy posted:You can have both if you throw it in the oven first. I leave my cast iron in a 450F oven for a half hour or so once it reaches temperature.
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Nov 3, 2017 18:32
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I too have a POS hood so when I'm feeling serious about searing the gently caress out of my sous vided items I use one of these things (outside, obviously) with a cast iron pan
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Nov 6, 2017 22:21
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What is that?
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Nov 7, 2017 00:31
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Looks like one of these https://www.amazon.ca/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY
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Nov 7, 2017 00:36
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Thanks!
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Nov 7, 2017 00:41
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My range hood is also dogshit, moves only 180cfm, and I hate it. Who makes a good 30" under-cabinet range hood that won't cost $1000?
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Nov 7, 2017 14:15
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