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sterster posted:Got a link? That guy tries to be scientific sometimes and he will gently caress it up by adding extra variables. Sometimes he's right on though. Yeah, he'll do side by side taste tests but throws on a bunch of garlic powder and chives
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Apr 20, 2018 20:26
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| # ? May 21, 2024 07:01 |
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https://youtu.be/7UDFO-ifqC8
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Apr 20, 2018 20:34
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Huh.. He seemed to know pretty spot on which was which. This is a pretty simple experiment to reproduce. I don't have any Ny Strip in the freezer like I normally do. However, next time I do. I think I'm going to try this. Anyone else want to try to reproduce this and give your thoughts? E: Also wanted to point out he has huge gently caress of crystals of salt he uses but then tiny rear end fine ground pepper. I'm a Course Kosher Salt and fresh ground pepper fan.
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Apr 20, 2018 20:55
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I bet he uses the Brazilian grill salt.
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Apr 20, 2018 21:13
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I have a Porter & York ribeye in the freezer. About 1 lb. About an inch thick. I can’t do a side-by-side, but I did eat a not-previously-frozen one like 3 days ago... I’m happy to puddle one straight from the freezer. How much longer do you think I need to cook it? 2 hours instead of 1? More?
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Apr 21, 2018 04:40
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Feenix posted:I have a Porter & York ribeye in the freezer. About 1 lb. About an inch thick. I can’t do a side-by-side, but I did eat a not-previously-frozen one like 3 days ago... I’m happy to puddle one straight from the freezer. like 20-30 minutes maybe, water is a really good heat conductor.
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Apr 21, 2018 05:00
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Got a relatively small (3 lbs) chuck roast in the freezer, gonna sous vide it tonight for dinner tomorrow. Plan was 20 hours or so from frozen at 129*F, salt, hot sear, finish with pepper and serve immediately. I might make a pan sauce with the juice from the bag and some red wine, too. Any glaring problems with this plan?
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Apr 21, 2018 23:40
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Lawnie posted:Got a relatively small (3 lbs) chuck roast in the freezer, gonna sous vide it tonight for dinner tomorrow. Plan was 20 hours or so from frozen at 129*F, salt, hot sear, finish with pepper and serve immediately. I might make a pan sauce with the juice from the bag and some red wine, too. Any glaring problems with this plan? I’ve never been able to make a decent pan sauce from the juice from the bag.
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Apr 22, 2018 00:24
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ColHannibal posted:I’ve never been able to make a decent pan sauce from the juice from the bag. Better off using some chicken or beef stock, then?
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Apr 22, 2018 00:41
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ColHannibal posted:I’ve never been able to make a decent pan sauce from the juice from the bag.  The bag juice is perfect for sauce. Unless it's like mega-herbed or something. IMO.
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Apr 22, 2018 00:55
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did sous vide corn on the cob tonight and finished on the grill for some quick char - really, really good. ultra juicy, but with a great crunch
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Apr 22, 2018 01:13
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Bag juice is full of liquid proteins that have not coagulated from high heat, and every time I’ve tried to cook it into a sauce I got a congealed blobby mess
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Apr 22, 2018 02:09
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I chill the juice before i add it to a roux or hot wine or whatever. since its already in a bag i drop it in some ice water for a few while i finish whatever sides and then sauce it up. It would always break and clump otherwise so i followed the chef john tip of always adding cold stock to hot whatever-else for a sauce.
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Apr 22, 2018 02:37
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Yeah, I always chill bag juices for a minute or two in ice water then strain the solids out, works great for sauces.
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Apr 22, 2018 03:53
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Getting back to that "is there a difference "from frozen" or thawed. I did a boneless ribeye a week ago (same butcher & cut) thawed (not ever frozen) and it was great. I froze the other one and did it straight from the freezer tonight and... it was great. If there was a difference, I could not tell. But, disclaimer, I am not a steak PROFESSIONAL. I just know what I like and how things taste, etc...
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Apr 22, 2018 06:05
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ColHannibal posted:I’ve never been able to make a decent pan sauce from the juice from the bag. I have a process that makes it easy. Run the juice through a cheese cloth and a seive. Strain out all the goop. After the sear deglaze with the juice and a bit of wine. Reduce and stir in some butter until it's smooth. Pour all over that poo poo.
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Apr 22, 2018 07:36
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Errant Gin Monks posted:I have a process that makes it easy. Run the juice through a cheese cloth and a seive. Strain out all the goop. After the sear deglaze with the juice and a bit of wine. Reduce and stir in some butter until it's smooth. I'll have to give that a try (or chilling it first) because I've never had good luck with bag sauce either.
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Apr 22, 2018 18:25
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I ended up picking up a Joule, to help with my concerns about water damage a bit. Normally I hate using things that don't have their own interfaces, but this turned out relatively quick and simple. Did some top sirloin steaks for 2 and a half hours at 130F and they came out as basically the juiciest steak I've ever had. I think the next experiment is gonna be either flan or creme brulee. I've always wanted to make custards like that but I'm terrified of overcooking them. I'm gonna see if I can find some jars that are the right shape and size for it (especially dropping flan on a plate), since trying to vacuum seal ramekins with liquid in them seems like it'll be an exercise in frustration.
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Apr 25, 2018 02:35
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Be careful with the jars. I found with the anova and it's min water level is above the hight of the jar. So putting the jar in the water it floats and tilts. So something to consider when you do that.
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Apr 25, 2018 02:54
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I use small pickling jars, the remaining air is so little that they simply stay put under water because the glass is heavy enough.
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Apr 25, 2018 07:02
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sterster posted:Be careful with the jars. I found with the anova and it's min water level is above the hight of the jar. So putting the jar in the water it floats and tilts. So something to consider when you do that. Have you tried putting something under the jars to prevent this from happening? Something solid but doesn't float like a small upside down casserole dish? This way you can fill your pot with enough water for the anova but it's not deep enough where the jars will float/become submerged.
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Apr 25, 2018 14:22
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Just... put the casserole on top of the jars to submerge them. I use an enameled trivet.
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Apr 25, 2018 14:35
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Lawnie posted:Just... put the casserole on top of the jars to submerge them. I use an enameled trivet. Maybe I misread. I assumed you wanted the top of the jars out of the water like when you're making a normal creme brulee but the depth of water needed for an anova is too deep for shallow jars. edit: Lawnie posted:I use an enameled trivet. atothesquiz fucked around with this message at 15:06 on Apr 25, 2018 |
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Apr 25, 2018 15:00
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atothesquiz posted:Maybe I misread. I assumed you wanted the top of the jars out of the water like when you're making a normal creme brulee but the depth of water needed for an anova is too deep for shallow jars. Okay, I may be misunderstanding then. I’m not sure there’s a good reason not to have the top of the jars out of the water but I’ve never made creme brûlée this way, either, so, sorry for talking out my rear end.
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Apr 25, 2018 15:14
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Lawnie posted:Okay, I may be misunderstanding then. I’m not sure there’s a good reason not to have the top of the jars out of the water but I’ve never made creme brûlée this way, either, so, sorry for talking out my rear end. I too have never made these, fellow rear end talker.
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Apr 25, 2018 15:15
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atothesquiz posted:Have you tried putting something under the jars to prevent this from happening? Something solid but doesn't float like a small upside down casserole dish? This way you can fill your pot with enough water for the anova but it's not deep enough where the jars will float/become submerged. My jars are small/squat 4oz jam jars that I completely submerged. This is why the 'finger tight' argument always starts when this come up. The jars I use will initially attempt to float but as the pressure builds up and the air pushes it's way out of the jar they eventually sink. Which after writing doesn't seem to make sense. I thought buoyancy was based off the water displacement and it wouldn't matter the pressure of air in the vessel as you are still displacing the same volume of water.
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Apr 25, 2018 16:21
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I just stack the jars on the bottom and put a stainless steel lid right on top, they don't move in general I think people get way too worried about stuff floating/evaporation
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Apr 25, 2018 16:36
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Sous vide creme brulee and pot de creme are my go-to desserts. Just use canning jars (of any size, sometimes I like making a HUGE one), pop on the top 'finger tight' and just stack them. Shouldn't float. The only issue I've ever had is I once busted a jar due to heat expansion and it made my water all soupy, but that doesn't affect the cooking of the other jars at all soooo it's all good.
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Apr 25, 2018 18:18
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I remember the sous vide egg bites being discussed before in this thread, but considering they're a breakfast food that's definitely going to be made ahead, how do you guys reheat them? I assume they're not meant to be eaten cold.
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Apr 25, 2018 18:34
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AnonSpore posted:I remember the sous vide egg bites being discussed before in this thread, but considering they're a breakfast food that's definitely going to be made ahead, how do you guys reheat them? I assume they're not meant to be eaten cold. They're fine cold. It's basically a savory custard.
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Apr 25, 2018 18:39
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Yeah I eat em cold, and sometimes I'll microwave them for 30 seconds which does the trick. I know some people put them in the toaster oven but I haven't tried that myself.
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Apr 25, 2018 22:17
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If you're in a treasure truck town my local seems to be doing Anova with Wi-Fi for $94.
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Apr 26, 2018 14:22
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AnonSpore posted:I remember the sous vide egg bites being discussed before in this thread, but considering they're a breakfast food that's definitely going to be made ahead, how do you guys reheat them? I assume they're not meant to be eaten cold. I kept my SV out and set it to like 100 as soon as I woke up. Tossed them back in for about 15 mins to rewarm.
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Apr 26, 2018 20:05
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I always have a hell of a time cleaning the jars afterwards for some reason.
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Apr 26, 2018 22:08
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Subjunctive posted:I always have a hell of a time cleaning the jars afterwards for some reason. I found that PAMing the hell out of the jars before filling seems to work pretty well for making them cleanable. I'm reluctant to use that stuff because I don't know what's in it but buttering them was a pain in the rear end and also didn't really seem to work for me. Also I'd microwave mine for 20 seconds.
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Apr 26, 2018 22:13
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theres a will theres moe posted:I found that PAMing the hell out of the jars before filling seems to work pretty well for making them cleanable. I'm reluctant to use that stuff because I don't know what's in it They tell you what's in it - it's canola oil, lecithin, and propellant. The original owner also got a patent on it. https://patents.google.com/patent/US3661605A/en?inventor=Meyerhoff+Arthur
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Apr 27, 2018 17:13
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Lots of PAM really helps with the clean up. I usually toss them in the convection toaster over if I have time, they will brown up a little too. Microwave definitely works fine if I am pressed for time.
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Apr 28, 2018 15:52
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We make batches of them on Sundays to take to work with us throughout the week for breakfast and we just microwave the jars for 30-40 seconds.
VERTiG0 fucked around with this message at 21:50 on Apr 28, 2018 |
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Apr 28, 2018 21:43
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I have 2 beefs. One I will grill and eat immediately and one I will vac bag then sous vide for a future meal. But which cut should I do which too? Neither piece is particularly thick and both are ~1.5lbs. One is shoulder (chuck? It looks different than most chuck I've seen) and the other is a flat iron. I've grilled both to great success but only done sous vide chuck roast of the two cuts.
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Apr 30, 2018 23:20
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Seven Hundred Bee posted:
I upped my cooking time to 48 hours and gently caress, a chuck is incredible at that time. Temp was 131. Followed the chef steps directions for searing and dropping the toasted garlic and rosemary in the bag while it cooked. Came out almost buttery tender. The bag sauce was perfect as well. I really want to try with venison next like the other dude did in here
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May 1, 2018 05:00
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