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Subjunctive posted:In what way? I, uh, don't know, actually. It's just advice I've been given. I also saw a SVE video where they got the same result so I figured the advice was legit.
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May 23, 2018 12:29
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Maybe slow defrosting is better than quick? Try both, see for yourself. Perhaps compare to a fresh one as well.
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May 23, 2018 14:21
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I've done both and don't think I could tell the difference except they were side to side.
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May 23, 2018 14:29
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When you guys SV a frozen steak do you remove the still frozen steak from the vacuum sealed bag, season it, then reseal it? Or do you just throw the sealed unseasoned steak right into the water?
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May 23, 2018 14:33
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Argue posted:I understand that a steak sous vided straight from the freezer won't be as good as a steak that was defrosted overnight then sous vided. What if I use sous vide at a low temperature to defrost the steak, let it cool down, then sous vide it as normal? I actually did a very sort of scientific-ish test of this last month and reported on here that they tasted and felt the same. (One frozen, one not.)
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May 23, 2018 14:59
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Have you considered water displacement when using liquids in bags? Also I always double seal, no exception. Call me paranoid but I haven't lost a single bag to leaky seams yet. (I even triple sealed my 36 hour pork belly pancetta because I didn't want to have to bin that much meat)
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May 23, 2018 16:29
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Argue posted:I understand that a steak sous vided straight from the freezer won't be as good as a steak that was defrosted overnight then sous vided. What if I use sous vide at a low temperature to defrost the steak, let it cool down, then sous vide it as normal?
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May 23, 2018 16:39
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Argue posted:I, uh, don't know, actually. It's just advice I've been given. I also saw a SVE video where they got the same result so I figured the advice was legit. What result did they get, though? What was different about the steaks?
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May 23, 2018 16:43
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This is the video in question. https://www.youtube.com/watch?v=7UDFO-ifqC8 There was debate the last time that this posted and I also said I'd try it my self but haven't had a sale on steak that I'd be willing to try it with. Now on the other hand I have tried frozen chicken vs fresh chicken and for me there is a difference. The chick has a very grain-y like texture.
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May 23, 2018 23:09
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When you say frozen-vs-fresh, do you mean that only one has ever been frozen, or is it that one was still frozen when put in the hot bath? I wonder why there’s the difference they describe for thawing method. I knew speed of freezing could affect cell wall damage, but not that speed of thawing mattered. Maybe Kenji has an explanation.
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May 23, 2018 23:33
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The fact that both freezing and thawing speed affect the quality of meat is pretty well explored in meat science. It's one of those things that has a bunch of caveats and qualifications, but as a general rule you want to freeze fast and thaw slow. Chicken, in general, is more sensitive than pork, and pork is more sensitive than beef. But there are also differences between different cuts from the same animal, as well as the effects of different cooking methods. In terms of underlying causes, the consensus view is that freezing faster than 0.5 C/min inhibits and limits the size and rate of formation of ice crystals in the tissue which would otherwise denature and disaggregate proteins (causing changes in texture and moisture retention). This is fairly well documented. Concern about thawing is somewhat less explored, but e.g. Colla & Prentice-Hernández (`Congelamento e Descongelamento - Sua Influência Sobre Os Alimentos', 2003) report empirical differences due to thawing rate, and propose that slower thawing allows re-absorption of more of the water displaced due to expansion during freezing.
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May 24, 2018 00:03
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SubG posted:Concern about thawing is somewhat less explored, but e.g. Colla & Prentice-Hernández (`Congelamento e Descongelamento - Sua Influência Sobre Os Alimentos', 2003) report empirical differences due to thawing rate, and propose that slower thawing allows re-absorption of more of the water displaced due to expansion during freezing. Sure, cite at me in Spanish, you coward. That’s really interesting, thanks.
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May 24, 2018 00:05
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Subjunctive posted:Sure, cite at me in Spanish, you coward. Anyway, I didn't want to do a big reference dump because goons often seem to freak the gently caress out about that sort of thing.
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May 24, 2018 00:13
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SubG posted:Anyway, I didn't want to do a big reference dump because goons often seem to freak the gently caress out about that sort of thing. gently caress ‘em. This thread should be in SAL.
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May 24, 2018 00:54
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The original maker of these things (Anova) was making them for biology labs long before fancy chefs got ahold of them
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May 24, 2018 01:26
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Yeah, the first one I ever used was repurposed lab equipment.
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May 24, 2018 01:38
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Subjunctive posted:When you say frozen-vs-fresh, do you mean that only one has ever been frozen, or is it that one was still frozen when put in the hot bath? By fresh I meant 'never' frozen. And by never I mean. It was chicken breast with like 5 to a pack and on more then 1 occasion I've opened the same packs and it's had ice and simi frozen chicken. The frozen chicken straight into the SV though was solid as a rock from my freezer.
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May 24, 2018 05:03
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https://imgur.com/a/Y1xEYdm Not me but impressive nonetheless.
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May 24, 2018 12:42
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Budgie posted:https://imgur.com/a/Y1xEYdm No.
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May 24, 2018 14:47
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Judging from the color of my steaks when I pull them out of a bath at 130 for a couple of hours...those don't look cooked at all.
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May 24, 2018 17:18
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Yeah, 2 hours at 145 should be grey.
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May 24, 2018 17:21
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Mikey Purp posted:Judging from the color of my steaks when I pull them out of a bath at 130 for a couple of hours...those don't look cooked at all. What do they look like?
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May 25, 2018 07:16
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SubG posted:slower thawing allows re-absorption of more of the water displaced due to expansion during freezing. It also makes sense that the liquid that is not reabsorbed would leave the meat slowly, so quick thawing would make more liquid than could be dealt with in that time and cause cavitation which could lead to uneven cooking and further liquid loss during the cooking process. Disclaimer: not a meat scientist.
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May 25, 2018 13:28
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Has anyone used a searing burner on a propane grill (the kind outside the main grill, not another burner on the inside) to sear sous vide stuff? Did it work well? I'm debating if it's worth the extra money to buy a grill with one.
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May 25, 2018 21:21
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Those things work pretty drat well in my opinion. How much extra are they? I assume you are talking about the ones with a ceramic heating element that has a ton of tiny holes.
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May 26, 2018 04:49
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Glottis posted:Those things work pretty drat well in my opinion. How much extra are they? I assume you are talking about the ones with a ceramic heating element that has a ton of tiny holes. Looking at Home Depot's memorial day sale I can get a Nexgrill with side burner for $200 or a Monument Grills model with both side burner and sear burner for a hair under $300. There may be some quality advantage to the Monument model and the fact that it has both types of burners is handy since I routinely sear in cast iron outside for smoke reasons. Seems worth it to me if the sear burner is worthwhile. I just wanted to make sure I wasn't spending a bunch on a useless feature.
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May 26, 2018 06:11
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Subjunctive posted:Yeah, 2 hours at 145 should be grey. The heat transfer likely isn't as efficient with the compost vs. with water.
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May 26, 2018 14:12
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Right, and that efficient transfer is the point of SV, so I dunno what’s going on here. An oven?
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May 26, 2018 14:16
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The Something Awful Forums > Discussion > Goons With Spoons › Sous Vide - The heat transfer likely isn't as efficient with the compost vs. with water.
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May 26, 2018 15:02
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So this isn’t a great pic overall since it’s leftovers since gone cold on the counter, but I tried out finishing a steak with a heat gun today and holy hot drat.  That surface to center line looked photoshopped even in real life. I usually finish on cast iron with some butter and I’m more than happy with it but this was a whole different experience.
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May 27, 2018 06:49
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Foodsaver @ Costco; worth it? I’m here now...
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May 27, 2018 19:58
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Feenix posted:Foodsaver @ Costco; worth it? I’m here now... Model and price?
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May 27, 2018 19:59
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The reason to get it is the unlimited warranty. Foodsavers all eventually die. Save the box and receipt.
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May 27, 2018 20:03
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Dewgy posted:So this isn’t a great pic overall since it’s leftovers since gone cold on the counter, but I tried out finishing a steak with a heat gun today and holy hot drat. That’s cool! I have a heat gun I bought for lighting my grill, and I’ve been meaning to try it on a steak.
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May 27, 2018 20:03
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Which heat guns do you guys like? Alternatively, arguments for a torch over a heat gun?
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May 27, 2018 20:04
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Steak with just a torch sucks. (I’ve never bothered using my Searzall.)
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May 27, 2018 20:08
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ColHannibal posted:Model and price? 5480. 99 bucks. Includes a bunch of pack-in consumables. I got it. Can always return it if I hosed up.
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May 27, 2018 20:45
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Feenix posted:I got it. Can always return it if I hosed up. I found their new design to be overly complicated versus the previous models. I didn’t like mine at all... then after eight months it suddenly stopped working, so I returned it. However, assuming yours doesn't die it’s really just a matter of opinion. Like you said, it’s Costco so you can always return it.
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May 28, 2018 23:30
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We've had a couple of Costco Foodsavers. We're on the 3rd one now, which I think is that same 5480. It is a bit more complicated but I feel like the design changes have improved functionality in a couple ways so that's not necessarily a bad thing. We've had this one for a couple months now and it's still working perfectly. Still nice to know I'll get a free upgrade whenever it inevitably shits the bed.
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May 28, 2018 23:59
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Speaking of heatguns, Kenji and Adam Savage tested a bunch of methods for finishing sv steaks and IIRC cooking on top of the coal chimney was their favorite: https://www.youtube.com/watch?v=JB1x0O-bhrw
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May 29, 2018 09:46
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