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If your oven has a grill function, you can sear in there. Dry the meat well and cool it down a bit (so it doesn't overcook). Start with a cold oven, set grill to full tilt. If the meat is lean, coat with a little bit of oil, place it as high as practical.
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Feb 5, 2018 08:58
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Big City Drinkin posted:I have one of those and use it as well as I possibly can. I don't think it's the splatter per se but more the aerosolized matter that floats around and settles all over everything. It's likely a ventilation problem at its core, but not one I can do much about. This may be a long shot but I assume your vent hood simply releases the air to the kitchen not to the outside? If so check whether there is actually a filter in there. If not buy a filter inlay, it's cheap. The tennant before me apparently did not realize the filter was missing because he never cooked. Don't ask me how I found out.
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Feb 5, 2018 13:23
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Big City Drinkin posted:I've been cooking with my Joule for about a week now and generally love the method and the results. However, this is really the first time I've "seared" things, and even after one cook my entire kitchen (cabinets, floors, microwave, stemware, etc.) is coated in a layer of grease that's really hard to clean. I have a vent hood with the fan on high and open the windows before I sear. I only put about a tablespoon of oil in the pan/skillet. The first few times I seared indoors I cranked my electric coil stove up to high, since I'd always heard you were supposed to sear things as hot as possible. I didn't really consider that the smoke point of my oil was less than 400f and the pan was probably hitting 650f+. Recently I've started dropping the stove down to 50-60% and using an IR thermometer to figure out when it was roughly at the smoke point of my oil (I've been using ghee lately, which is 480f). This cuts down on smoke a fair amount. Oh, I also figured out that the duct that pulls air into the vent was detached and just laying under the oven. Fixing that improved its suction significantly and the drat thing is now serviceable.
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Feb 5, 2018 23:24
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Also to that point, neither olive oil nor butter are all that great for searing, as they both have pretty low smoke points. Using a high temp oil like peanut or rapeseed oil may lessen the amount of smoke you create and by extension the mess left in your kitchen.
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Feb 6, 2018 00:23
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Ghee.
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Feb 6, 2018 01:01
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Subjunctive posted:Ghee. Okay but how do you make sous vide ghee?
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Feb 6, 2018 06:46
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Ultimate Mango posted:Okay but how do you make sous vide ghee? 20 min at 55 C then a slow simmer in your favourite non-stick pot of course.
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Feb 6, 2018 07:58
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Mikey Purp posted:Also to that point, neither olive oil nor butter are all that great for searing, as they both have pretty low smoke points. Using a high temp oil like peanut or rapeseed oil may lessen the amount of smoke you create and by extension the mess left in your kitchen. Refined olive oil isn't terrible on that front, but yeah most people only use extra virgin. I got some safflower oil for searing. Had to get two bottles though since the first one turned out to be unrefined.
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Feb 6, 2018 17:48
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Got people coming over on Friday for lengua. I'm doing two tongues, and I'm thinking of 55 degrees for 48 hours. Thoughts? Mr. Wiggles fucked around with this message at 22:25 on Feb 6, 2018 |
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Feb 6, 2018 22:22
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Hopper posted:This may be a long shot but I assume your vent hood simply releases the air to the kitchen not to the outside? If so check whether there is actually a filter in there. If not buy a filter inlay, it's cheap. This was my thought as well. If the vent hood just recirculates to the kitchen and not outside (like in many apartments) you're just pissing oil all over the place, which would explain the problem. VERTiG0 fucked around with this message at 01:07 on Feb 7, 2018 |
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Feb 7, 2018 01:05
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Yes, my vent hood is the lovely apartment kind, but it does have a filter that seems clean. Anyway, I just picked up some safflower oil which has a crazy high smoke point, so we'll see it that helps. Thanks everyone for the advice.
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Feb 7, 2018 01:38
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I use canola and ghee, and it's still pretty bad. I tried a splatter screen, but a lot of oil got through and a lot of water didn't, which was super frustrating. I also have a small (NYC) apartment kitchen with an absolutely useless recirculating vent hood. Luckily, my stove is right near a window, so I put a bigass window fan in it. I'm also using the Frywall. It has some obvious downsides, like it's more difficult accessing the pan and you need to scrub it, but it definitely works better than a splatter screen (admittedly a low bar) and it stores small.
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Feb 8, 2018 04:09
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i like nice words
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kirtar posted:Refined olive oil isn't terrible on that front, but yeah most people only use extra virgin. I got some safflower oil for searing. Had to get two bottles though since the first one turned out to be unrefined. Refine it yourself. Make a sous vide refractory tower.
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Feb 8, 2018 06:48
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I too have smoking problem and have resorted to lower temps. You might get a slightly thicker cooked edge, but I think it's fine. Just let the steak cool a bit after debagging, and you won't be cooking the centre as much as reheating. Browned butter, reasonable temps, 1-2 minutes on each side as required.
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Feb 8, 2018 08:41
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Mr. Wiggles posted:Got people coming over on Friday for lengua. I'm doing two tongues, and I'm thinking of 55 degrees for 48 hours. Thoughts? The time I tried it I did 170F for 24h and it was tender but held up as cubes when I sliced and crisped it.
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Feb 8, 2018 16:49
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So the safflower oil ended up smoking like crazy, which was surprising given its high smoke point and the fact that it was only on a frying pan at medium-high heat (was doing a chicken breast). But it was gross and I hate the lingering smell of a sear-smoky apartment. I think I'm going to have to try lower temps as a poster above suggests.Anne Whateley posted:I'm also using the Frywall. It has some obvious downsides, like it's more difficult accessing the pan and you need to scrub it, but it definitely works better than a splatter screen (admittedly a low bar) and it stores small. I've never heard of this and lol'd tbh because it's so silly looking. Like a dog cone thing for your frying pan. But it looks unwieldily to clean and I wonder if just scrubbing the stove isn't easier. Splatter's gonna splatter.
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Feb 9, 2018 00:08
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Big City Drinkin posted:So the safflower oil ended up smoking like crazy, which was surprising given its high smoke point and the fact that it was only on a frying pan at medium-high heat (was doing a chicken breast). But it was gross and I hate the lingering smell of a sear-smoky apartment. I think I'm going to have to try lower temps as a poster above suggests. Did you make sure it was refined safflower oil? The unrefined stuff has a lower smoke point than extra virgin olive oil and isn't that much different in color.
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Feb 9, 2018 00:16
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Ymmv but I'd rather scrub the cone than scrub the stove, wall, and floor every time. It's still definitely a hassle; I think when you really come out ahead is if you have a dishwasher you can just throw it in. Someday 
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Feb 9, 2018 01:00
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If you shallow fry in a flat bottom wok, it has a fry wall built-in and you won't have to wash it! 
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Feb 9, 2018 01:07
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kirtar posted:Did you make sure it was refined safflower oil? The unrefined stuff has a lower smoke point than extra virgin olive oil and isn't that much different in color. I don't know, actually. The label doesn't clearly indicate. It says it's "enriched" and "expeller pressed" if that's relevant. Its color was much lighter than EVOO - almost looked like water in the pan. Anne Whateley posted:Ymmv but I'd rather scrub the cone than scrub the stove, wall, and floor every time. It's still definitely a hassle; I think when you really come out ahead is if you have a dishwasher you can just throw it in. Someday Fair enough. I wasn't dissing it - i'd gladly scrub a cone every night of it rids me of this oil slick apartment.
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Feb 9, 2018 01:36
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the yeti posted:The time I tried it I did 170F for 24h and it was tender but held up as cubes when I sliced and crisped it. Thanks. I put it in last night at 170, so it will be about 46 hours when I pull it out tomorrow. Tender.
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Feb 9, 2018 02:15
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I feel like if you're doing that much clean up constantly, you're using way too much oil.
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Feb 9, 2018 04:38
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For anyone that needs a vacuum sealer, Costco has $50 off their normally $150 food saver right now.
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Feb 9, 2018 05:50
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Might as well fry in a cast iron Dutch oven, then you have a fry-wall integrated as well. I do this with leg of lamb or other roasts that arcade in a Dutch oven and if you add a splatter guard on top there is almost no splatter except when you turn the meat. Also what is safflower? Is it better than canola? That's my go-to.
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Feb 9, 2018 07:58
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Big City Drinkin posted:I don't know, actually. The label doesn't clearly indicate. It says it's "enriched" and "expeller pressed" if that's relevant. Its color was much lighter than EVOO - almost looked like water in the pan. Given what you report, I'd go with "not refined." Look for bottles that explicitly say refined or high heat.
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Feb 9, 2018 15:47
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Big City Drinkin posted:I don't know, actually. The label doesn't clearly indicate. It says it's "enriched" and "expeller pressed" if that's relevant. Its color was much lighter than EVOO - almost looked like water in the pan. Zorak of Michigan posted:Given what you report, I'd go with "not refined." Look for bottles that explicitly say refined or high heat. Yeah. Plus if it's this stuff, it's definitely not, since that's what I got the first time. The smoke point on the one I linked is under that of extra-virgin olive oil. Hopper posted:Might as well fry in a cast iron Dutch oven, then you have a fry-wall integrated as well. I do this with leg of lamb or other roasts that arcade in a Dutch oven and if you add a splatter guard on top there is almost no splatter except when you turn the meat. kirtar fucked around with this message at 22:38 on Feb 9, 2018 |
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Feb 9, 2018 22:35
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kirtar posted:Plus if it's this stuff, it's definitely not, since that's what I got the first time. The smoke point on the one I linked is under that of extra-virgin olive oil. That's exactly what I bought. Lesson learned!
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Feb 9, 2018 23:30
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Costco sells big bottles of refined avocado oil and I fine that works quite well for high temp searing.
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Feb 10, 2018 14:17
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Really perfected this chuck roast recipe! 48 hours 131 with a drop of Worcestershire, salt, pepper, and chicago steak seasoning blend. Sautéing the onions in the bag juice really makes the whole thing. If you're not making a literal steak sauce reduction you're missing out! Served with steamed veggies (carrots and cabbage tonight) to balance out the intense beef flavors. Insanely good meal for 20-25 minutes active cook time.     
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Feb 12, 2018 05:06
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That looks proper as gently caress.
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Feb 12, 2018 18:58
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Anyone have a good corned beef recipe? I normally do it in the slow cooker with a can of beer, can I add some beer to the bag or what?
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Feb 12, 2018 19:07
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Bottom Liner posted:Anyone have a good corned beef recipe? I normally do it in the slow cooker with a can of beer, can I add some beer to the bag or what? http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html At that temperature, you are going to have some evaporation if you use an open bag (clipped to the side of the container like the chefsteps guys do), but if you vacuum seal, be very sparing in how much beer you add ... as in tablespoons ... as your corned beef will be flavoring the beer just as much as the beer is flavoring the corned beef. Don't give it a big volume of liquid to dilute the flavor of the meat and corning spices and salts.
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Feb 13, 2018 17:15
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Thanks, gonna give it a go this weekend.
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Feb 13, 2018 17:27
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Bottom Liner posted:Thanks, gonna give it a go this weekend. Sous vide corned beef is probably the best thing I've ever made sous vide, a day or two after st Patrick's day I'll load the freezer with 89c per pound corned beef when it goes on sale.
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Feb 13, 2018 17:35
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So to deal with my splatter/grease/smoke problem, I just plunked down the cash to get a torch + Searzall. It's kind of a pain in the rear end to use, but it makes a nice sear with literally zero mess. I'm happy. For those of you in small apartments with lovely vent hoods and smoke problems, I'd absolutely recommend. The only downside is that for steaks I liked to sear with aromatics like a sprig of rosemary or two and a crushed garlic clove. Not sure how to get that effect with the torch.
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Feb 14, 2018 03:34
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Plinkey posted:Sous vide corned beef is probably the best thing I've ever made sous vide, a day or two after st Patrick's day I'll load the freezer with 89c per pound corned beef when it goes on sale. What time and temp did you go with? From that article I was going to try the 180/10 hour cook as a basis.
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Feb 14, 2018 04:01
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Big City Drinkin posted:So to deal with my splatter/grease/smoke problem, I just plunked down the cash to get a torch + Searzall. It's kind of a pain in the rear end to use, but it makes a nice sear with literally zero mess. I'm happy. Infuse butter with rosemary and garlic, spoon onto steak.
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Feb 14, 2018 06:42
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Errant Gin Monks posted:Infuse butter with rosemary and garlic, spoon onto steak. Do you mean that I should do this before the torch sear or after?
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Feb 14, 2018 06:48
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Bottom Liner posted:What time and temp did you go with? From that article I was going to try the 180/10 hour cook as a basis. It's been a while, but i want to say like 160ish for 24 if you want to eat it with cabage and carrots and all. 180ish for 12 for slicing for sandwiches.
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Feb 14, 2018 06:50
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Big City Drinkin posted:Do you mean that I should do this before the torch sear or after? After
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Feb 14, 2018 07:29
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