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Bottom Liner posted:Nah it’ll be fine It was!!! So fine!
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Apr 4, 2018 04:32
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I'd use fresh garlic over powder but there is no food safety or food science reason not to use either for a very short cook.
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Apr 4, 2018 07:52
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Feenix posted:It was!!! So fine! Sous vide shrimp is stupid good.
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Apr 4, 2018 15:19
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spankmeister posted:I'd use fresh garlic over powder but there is no food safety or food science reason not to use either for a very short cook. Fresh garlic is super strong in the sous vide, so make sure you only use a small amount. I did some on a ribeye and it was almost overbearing.
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Apr 4, 2018 17:07
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spankmeister posted:I'd use fresh garlic over powder but there is no food safety or food science reason not to use either for a very short cook.
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Apr 4, 2018 23:20
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Has anyone had success with sv hainan chicken? The recipe on the anova site turned out flavorless and watery for me compared to the good stuff I've had before.
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Apr 5, 2018 00:53
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AnonSpore posted:Has anyone had success with sv hainan chicken? The recipe on the anova site turned out flavorless and watery for me compared to the good stuff I've had before. https://forums.somethingawful.com/showthread.php?threadid=3573640&userid=64202#post457374456 I used this guy's recipe with split chicken breasts and it came out pretty decent. Scroll up one post for the pic.
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Apr 5, 2018 01:34
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Boosh! posted:https://forums.somethingawful.com/showthread.php?threadid=3573640&userid=64202#post457374456 Wait, isn't the whole point of hainan chicken that you do the rice in the broth that comes from cooking the chicken? There doesn't seem to be any liquid involved here.
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Apr 5, 2018 03:32
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Bottom Liner posted:Fresh garlic is super strong in the sous vide, so make sure you only use a small amount. I did some on a ribeye and it was almost overbearing. There is no such thing as too much garlic.
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Apr 5, 2018 03:35
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Nephzinho posted:There is no such thing as too much garlic. Elizabethan Error posted:fresh garlic can pick up a metallic flavour if cooked sous vide, powdered is preferable because it isn't affected like fresh is
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Apr 5, 2018 03:48
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Nephzinho posted:There is no such thing as too much garlic. I agree but you don’t get a garlic flavor from raw garlic in SV. Powder really is the best and then the jar of cooked stuff.
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Apr 5, 2018 03:55
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I thought fresh garlic only got weird over longer periods of sous vide, not 30 minutes? I haven't tried it myself, though.
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Apr 5, 2018 03:55
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i like nice words
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Nephzinho posted:There is no such thing as too much garlic. I love garlic too, but don't say I didn't warn you!
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Apr 5, 2018 05:00
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Maybe we're just not putting enough garlic into the bag? Someone should make 40 clove chicken SV to test.
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Apr 5, 2018 05:19
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Elizabethan Error posted:fresh garlic can pick up a metallic flavour if cooked sous vide, powdered is preferable because it isn't affected like fresh is Interesting, I've never had that issue but I only used it on short cooks.
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Apr 5, 2018 07:27
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The chefsteps chuck roast recipe uses lightly toasted garlic cloves for a long cook, and that's delicious. https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
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Apr 5, 2018 14:11
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spankmeister posted:Interesting, I've never had that issue but I only used it on short cooks. I don't remember where, but someone wrote up a long sciency explanation as to why garlic gets weird on long cooks. I find pepper get objectionable too, but that might just be me.
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Apr 5, 2018 14:19
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i have the chef steps chuck roast in the bath right now -- hurray. the roast itself is not great (some random chuck roast for $5 from Lidl) but after some extensive trimming it should net a good result
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Apr 5, 2018 14:46
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Flash Gordon Ramsay posted:I don't remember where, but someone wrote up a long sciency explanation as to why garlic gets weird on long cooks. I thought fresh garlic was a botulinum issue.
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Apr 5, 2018 14:57
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Errant Gin Monks posted:I thought fresh garlic was a botulinum issue. Potentially, but the even on shorter cooks, it doesn't "cook" at sous vide temps, it just enhances the astringent taste of raw garlic.
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Apr 5, 2018 15:11
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wait wait, by longer cooks do you mean, like 3 days? I have some garlic in an 18 hour cook right now --- bad idea? I threw in 2 whole cloves
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Apr 5, 2018 15:29
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Seven Hundred Bee posted:wait wait, by longer cooks do you mean, like 3 days? I have some garlic in an 18 hour cook right now --- bad idea? I threw in 2 whole cloves I did that with my chefsteps chuck roast, and it was fine. Not astringent, not deadly (unless I'm posting from the grave  !)
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Apr 5, 2018 15:35
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Looking to puddle 2 whole beef tenderloins for a group in a couple of weeks. Anyone done one before and have suggestions and would there be any reason not to do it? I was planning on following the same cook as I do for standard filets.
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Apr 5, 2018 15:47
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I think i've only ever used garlic in the sous vide with chicken breast, i probably used 4-5 cloves for 2 pounds of meat? Don't recall it being overpowering, but I may just be broken.
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Apr 5, 2018 17:40
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Seven Hundred Bee posted:wait wait, by longer cooks do you mean, like 3 days? I have some garlic in an 18 hour cook right now --- bad idea? I threw in 2 whole cloves
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Apr 5, 2018 18:24
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136 F - so it’s safe?
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Apr 5, 2018 18:56
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ehh from botulinum yes, but 135 is the upper limit for other bacterial growth
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Apr 5, 2018 19:41
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Holy poo poo. So I told my wife that I wanted to try out my new vessel and lid setup with the Anova and we had talked about doing a corned beef around St. Patty's Day. So she brought home a pre-brined corned beef brisket from Winco. No big deal, figured I would drain the brine, dry the thing out, bag it, and bath it. I've had to rebag this thing like 3 times in the last 5 hours because it is just giving of an insane amount of liquid and gas (I hope from cavities within?). As far as I can tell there haven't been any leaks in the bag, but a bubble keeps forming and liquid keeps accumulating. The meat itself is probably half the size it began. I do not have high hopes for this corned beef.
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Apr 6, 2018 08:06
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Errant Gin Monks posted:I thought fresh garlic was a botulinum issue. It's not any more than any other food product you might sous vide. This loving myth will never die.
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Apr 8, 2018 08:20
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its HIM posted:It's not any more than any other food product you might sous vide. Having googled a bit, I think garlic has a botulism reputation due to some outbreaks in the 80s. Infusing oil was a fad, and that created good growth conditions, anoxic and room temperature. Since the spores are in soil, they are also on anything that grows in soil, including garlic. But it's the oil infusion, not the garlic, that was the real problem. If potato infused oil was a fad, potatoes would have a bad rep. Sous vide has comparable conditions, but the higher temps and shorter time makes it a lot less likely, if I understand it right.
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Apr 8, 2018 08:34
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Corned beef turned out alright. Nothing too special, but pretty good at least. I figure the meat cooking must have pushed a ton of liquid out of the meat, but I'm still not really sure where the extra gas/air came from.
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Apr 8, 2018 08:48
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Yes, it is all due to idiots making infused garlic oil without creating an appropriate acidity level to prevent botulinum growth (garlic is not naturally acidic enough). Somehow this turned into "garlic has botulism." This has absolutely nothing to do with sous vide, where you're primarily cooking at temperatures too high for bacterial growth. (And if you're not, garlic still doesn't matter because botulinum spores are *everywhere*, including all over whatever else is already in your bag. Don't cook your poo poo in the danger zone without knowing what you're doing.)
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Apr 8, 2018 10:37
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I’ve done the test as a certified garlic enthusiast, one steak with garlic powder and one with blended fresh garlic. The powder tasted better.
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Apr 8, 2018 17:49
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6 lbs tritip how long what temp?
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Apr 8, 2018 19:01
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Grem posted:6 lbs tritip how long what temp? 90 mins 130F
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Apr 8, 2018 19:20
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Really? Seems so short. The reason I asked is because I see from 12 hours to 3 hours and everywhere in between.
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Apr 8, 2018 19:36
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Grem posted:Really? Seems so short. The reason I asked is because I see from 12 hours to 3 hours and everywhere in between. I just wanted to have a snappy answer. A longer one: The good thing about sous vide is that exact time doesn't matter that much. Get the meat going, then do whatever else you need to do before dinner. I think you need at least 90 mins to make sure that much meat is heated through. If it's trimmed to be very lean, a long cook like 12 hours can make it mushy. If there's a lot of fat, 3-6 hours can make a nice difference in rendering it.
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Apr 8, 2018 19:45
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Word. Unfortunately this is my lunch for the week or I'd have more time to make one for dinner or something and try it out, so I just wanted to make sure I got this one right. Thanks!
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Apr 8, 2018 19:49
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ColHannibal posted:I’ve done the test as a certified garlic enthusiast, one steak with garlic powder and one with blended fresh garlic. Sous Vide Everything on YouTube did the same test with the same result  They also much prefer no butter no oil in the bag. They've settled on coarse salt, pepper, and garlic powder for almost every steak they do.
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Apr 9, 2018 02:34
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BrianBoitano posted:Sous Vide Everything on YouTube did the same test with the same result I don't use the pepper. I think it's better fresh ground on the steak while resting
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Apr 9, 2018 03:17
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