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Has anyone done a whole bunch of vacuum sealed bags in one puddle before? I'm doing a dinner for some friends (probably about 10 people) in a couple weeks and I was thinking of doing filet mignon steaks. I've never done anything with more than like 3 vacuum sealed bags at once. Should I look into getting one of those racks to try to keep things separated?
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Dec 20, 2017 14:45
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rockcity posted:Has anyone done a whole bunch of vacuum sealed bags in one puddle before? I'm doing a dinner for some friends (probably about 10 people) in a couple weeks and I was thinking of doing filet mignon steaks. I've never done anything with more than like 3 vacuum sealed bags at once. Should I look into getting one of those racks to try to keep things separated? I've not done it this way, but have you considered cooking them, ice bath, and just warming them up to temp there? Say cook them at 130 or whatever, bring them in an ice chest, and just throw back into the pot of 130 degree water to bring them back up before searing.
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Dec 20, 2017 16:03
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I've done 6 or 7 chicken breasts individually sealed and it worked fine. My water bath is a medium sized cooler, so fairly large. It might be more of an issue in a smaller container. As long as water gets around everything and they aren't clumped together I'd be OK with it. You can mix the bags and water occasionally to be sure the heat is well distributed.
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Dec 20, 2017 16:54
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Get a instant read thermometer, and use that to verify the water temp at different points in the water bath. If the water is circulating properly you won’t get a drastic temp change anywhere in the pot or tub/cooler. If you do have a huge drop then yeah maybe you should clip the bags together or to the sides in an orderly fashion or use a rack.
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Dec 20, 2017 17:08
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Just get the rack from IKEA everybody uses. It's 4.99 expandable lid holder IIRC. I used it to do 4 steaks in a relatively small bath and it worked fine.
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Dec 20, 2017 18:10
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Hey does that ikea rack work well for displacement ziplocks? I get as much air out as possible but, I mean, how do you anchor your food?
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Dec 20, 2017 18:27
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Has anybody done garlic confit sous vide? I tried it in the instant pot with garlic and olive oil. But the olive oil went bitter as gently caress. Wondering if low and slow in the puddle is the way to go.
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Dec 20, 2017 18:48
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Horse Clocks posted:Wondering if low and slow in the puddle is the way to go. Anova suggests 190F / 87C. https://recipes.anovaculinary.com/recipe/sous-vide-garlic-confit
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Dec 20, 2017 19:11
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The Creature posted:I've not done it this way, but have you considered cooking them, ice bath, and just warming them up to temp there? Say cook them at 130 or whatever, bring them in an ice chest, and just throw back into the pot of 130 degree water to bring them back up before searing. I did consider that too, but they only really need to cook for about an hour and a half, maybe 2 hours. Also, I am flying up there. Some of you may recall my "mile high ribeye" situation from a few months ago. I pre cooked and chilled for that one but I should have enough time to do the cook there this time.
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Dec 20, 2017 20:02
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The Creature posted:I've not done it this way, but have you considered cooking them, ice bath, and just warming them up to temp there? Say cook them at 130 or whatever, bring them in an ice chest, and just throw back into the pot of 130 degree water to bring them back up before searing.
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Dec 20, 2017 20:29
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Horse Clocks posted:Has anybody done garlic confit sous vide? you overfilled.
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Dec 20, 2017 21:19
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Submarine Sandpaper posted:you overfilled. Overfilled? Too much stuff in the jars? Is there a science reason for this?
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Dec 20, 2017 22:07
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Horse Clocks posted:the olive oil went bitter as gently caress. Pretty classic overcooking per the googles.
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Dec 20, 2017 22:21
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Horse Clocks posted:Overfilled? Too much stuff in the jars? ulmont posted:Pretty classic overcooking per the googles.
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Dec 20, 2017 22:46
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Feenix posted:Hey does that ikea rack work well for displacement ziplocks? I get as much air out as possible but, I mean, how do you anchor your food? Well depends on your tub. I have a lid on mine so it wouldn't work well, so I use vacuum sealed bags. If you don't use a lid or use a a lid that only lies on top, you can do an easy trick I used before. Place cooking spoons or other thin kitchen utensils (or even a ruler) across the rim of your tub. Then clip the top ends of the bags to those utensils with clothespins and loosely place the lid on them. That should work.
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Dec 20, 2017 23:05
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I have a Rubbermaid 12 qt and a little cap for it with the hinge and a hole for the Anova. I see the ikea rack with pics online and people are just slotting food in each “slot”. And that seems fine, I guess the point of it is keeping multiple foods from getting too close. I guess I could binderclip each one to the rack arms, yeah?
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Dec 20, 2017 23:11
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oh you mean the sides. I have never head problems with just slotting stuff between the rack arms (like plates in a dishwasher basically). I thought you were worried about the tops of the bags going under water. If you use the water displacement method (I use a big bucket to do it) there will be so little air left the bags shouldn't float. So just slotting them into the rack should be fine. You can even carefully push the rack together to squeeze stuff in but that may affect the doneness at contact points.
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Dec 20, 2017 23:16
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Submarine Sandpaper posted:using a 2:1 ratio and 250g of cloves ends up being a real weird measurement. People in that comment section have the same issue. 
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Dec 20, 2017 23:37
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I am confused. I read through Kenji' sous vide 36 hour porkbelly porchetta recipe again to prepare. And he mentions pork belly wrapped around a pork loin at the beginning. But later and in the ingredient list there is no mention of any pork loin...can anyone clarify that? Also he doesn't address the garlic/botulism questions in the comments at all. I know this comes up every now and again, but I never paid attention. What's the deal with that? Should I ignore that topic or is there something to it?
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Dec 21, 2017 04:42
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Hopper posted:I am confused. I read through Kenji' sous vide 36 hour porkbelly porchetta recipe again to prepare. And he mentions pork belly wrapped around a pork loin at the beginning. But later and in the ingredient list there is no mention of any pork loin...can anyone clarify that? Dude. He says a traditional porchetta is pork belly around pork loin but that his is just pork belly. quote:If you read this column regularly, then you're already familiar with what a traditional porchetta is (I discussed it on Tuesday.)
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Dec 21, 2017 04:57
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Does anyone have any recommendations for a Jewish-style sous vide brisket (really just the flat)? Got some requests to try one -- I see a lot of recipes for a 48 hour brisket, but would bagging it with onions/garlic replicate that stewey-taste?
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Dec 21, 2017 05:12
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Hopper posted:Well depends on your tub. I have a lid on mine so it wouldn't work well, so I use vacuum sealed bags. If you don't use a lid or use a a lid that only lies on top, you can do an easy trick I used before. Place cooking spoons or other thin kitchen utensils (or even a ruler) across the rim of your tub. Then clip the top ends of the bags to those utensils with clothespins and loosely place the lid on them. That should work. We’ve started using a half-dozen pie weights in the bags. Works great.
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Dec 21, 2017 07:20
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Oh you are right... my reading comprehension isn't up to par as I am suffering from a very nasty cold...
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Dec 21, 2017 07:52
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Elizabethan Error posted:uh what now? how is multiplying 250 by 2 "real weird measurement" recipe as is has you overfill the jars.
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Dec 21, 2017 15:02
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rgocs posted:Would this work for Kenji's sous vide porchetta? I drive out on Friday night, so would cook it wednesday-midfriday, chill and out in ice, travel, and then warm up on the 24 and fry. Not sure how the fat would react to being chilled and reheated. I've not done this with porchetta, but I've done this with turchetta. I also cured and smoked some ham that was really fatty, and that reheated really well.
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Dec 21, 2017 17:35
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So to get around any remote botulism danger I will use garlic powder, just because I can. Is there a formula for conversion in terms of x teaspoons = y cloves of fresh garlic?
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Dec 21, 2017 18:32
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Garlic powder has a very different flavor from garlic cloves.
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Dec 21, 2017 18:57
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Hopper posted:So to get around any remote botulism danger I will use garlic powder, just because I can. Is there a formula for conversion in terms of x teaspoons = y cloves of fresh garlic? Yes, and it's usually on the container of garlic powder, but 1. It's gonna suck by comparison. 2. 36 hours at 155 is around the 6 decimal reduction level: http://www.douglasbaldwin.com/sous-vide.html
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Dec 21, 2017 19:00
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Submarine Sandpaper posted:and 250g of cloves
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Dec 21, 2017 21:30
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Elizabethan Error posted:no, you are overfilling the jars. there's no direction to put x amount of oil in y container, just 'fill up the jars', so if it overflows, guess what? it's not the recipe's fault you can't understand the word fill
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Dec 21, 2017 22:10
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Submarine Sandpaper posted:there's direction to use ~ 550ml or 500g of olive oil with what they estimate to be 36 garlic cloves. To help you out, that's a little bit more than an average disposable water bottle, but filled with oil. Meanwhile their second publishing of that recipe puts that down to a cup. It's pretty easy to not provide the weight of olive oil if you're only going to be using half of it at most. 
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Dec 21, 2017 22:15
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Elizabethan Error posted:have you tried...using more than one jar? Of course. You are aware that one of those jars cannot even fit the amount of olive oil called for?
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Dec 21, 2017 22:18
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Submarine Sandpaper posted:Of course. You are aware that one of those jars cannot even fit the amount of olive oil called for?
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Dec 21, 2017 22:20
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ulmont posted:Yes, and it's usually on the container of garlic powder, but That might be enough for active bacteria, but it won't kill spores.
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Dec 21, 2017 22:57
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So should Only roast garlic then? Or just not use any?
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Dec 21, 2017 23:27
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Hopper posted:Also he doesn't address the garlic/botulism questions in the comments at all. This myth needs to die. There is no botulism danger that is specific to garlic. The only reason the two are even associated is that idiots make garlic oil by just throwing garlic into olive oil and letting it sit at room temperature for days and weeks at a time. Don't put any food product in an anaerobic environment and then leave it sitting in the temperature danger zone unless you want botulism - excepting properly sterilized (treated to >250 degree temps to destroy the spores, as is done in canning) or properly acidified (<4.6 pH, as is done with correctly prepared garlic oil) items.
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Dec 21, 2017 23:32
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It isn't safe in the fridge, either, for more than a few days. Source (PDF)
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Dec 21, 2017 23:55
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i like nice words
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Anne Whateley posted:It isn't safe in the fridge, either, for more than a few days. Source (PDF) The text of the publication you link is almost verbatim the same as an earlier UC Davis publication (from 1997) that omits the four-day refrigeration limit (link). That recommendation appears to be made on the basis of selecting the low-end estimate reported in one of their references---Nummer, 2011 (link)---which includes a literature review that finds recommendations between 3 and 21 days for refrigerated garlic in oil. They then discard the longer estimates, based on the assumption that residential refrigerators can't be relied upon to maintain a temperature under 5 C/41 F. If your fridge can maintain 5 C then their recommendation then becomes 10 days, or indefinitely for under 3 C/37 F.
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Dec 22, 2017 00:42
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Mikey Purp posted:I did the porchetta a few years ago and it was great. Two pieces of advice: Right now I have the pork belly scored, seasoned, rolled, tied, and divided into 4 big pieces and sitting in bags in the fridge. The only comment I have about the Kenji recipe is this bit: quote:Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta. This is pretty much impossible, because a mixture of kosher salt and baking powder does not stick to the dry pig skin of a rolled-up pork belly. I mean you can rub it if you really want to but it just falls right off again. Also, in the recipe description he says "After scoring, salting, seasoning, and rolling a pork belly, the entire exterior gets rubbed with a mix of kosher salt and baking powder in order to break down some of its musculature..." But...how's it going to do that? The skin's impermeable and backed by a thick layer of fat, that salt and baking powder isn't going to get to the musculature in the first place. I think it's still going to wind up tasty, however.
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Dec 22, 2017 00:48
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Porchetta trip report, day -3: apparently asking the grocery store if they can get me a "whole pork belly" is insufficient in America, where everyone is a giant baby who can't eat meat with skin or other identifiable animal parts. HEB, who told me on Monday that they always have it on hand, had what turned out to be 4lb skinless sections. Lesson learned, be really specific about uncommon cuts  After calling several grocery stores in the area and getting nowhere ("Sure we have pork bellies... What? Skin? No lol"), I tried an Asian market and found frozen, skin-on half bellies. It's thawing in the fridge now, to be prepped tomorrow morning and in the bath tomorrow night. 
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Dec 22, 2017 02:01
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