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on the other hand, a sous-vide is actually a simple device that should cost $30 bring it on, china
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Dec 29, 2018 15:33
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Am I the only one unreasonably annoyed by calling an immersion circulator a sous vide? I mean, at least half of people who cook sous vide these days aren't actually cooking sous vide anyway. And now that's what we're calling the device that's made for it. It's very triggering. I'm going to need a moment.
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Dec 29, 2018 16:56
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It tweaks me too, but I recognize that it’s not a windmill worth tilting at. It isn’t usually ambiguous as to whether it’s the water bath or being sealed under mild vacuum that’s at issue.
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Dec 29, 2018 17:03
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Hopper posted:Amazon is generally going down the drain woththe large number of weird chinese "brands" they allow on their store. I tried searching milk frothers or whatever you call them and I neveer heard of or would trust 9 out of 10 search result brands with weird names... Agreed. In fact I was just mentioning this to my wife yesterday when looking for a simple 2-slice toaster. The first dozen or so results all had 5-star reviews, none I recognized the brand of, none read like an english speaker wrote the descriptions. Makes me suspect all of the negative reviews on the known-brand stuff as well. Amazon needs to get a handle on this somehow or their ratings credibility is irreparably shot to hell.
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Dec 29, 2018 18:19
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Hasselblad posted:Amazon needs to get a handle on this somehow or their ratings credibility is irreparably shot to hell. They are sort of trying, but it's more like they've created their own hellscape. quote:As Amazon has escalated its war on fake reviews, sellers have realized that the most effective tactic is not buying them for yourself, but buying them for your competitors — the more obviously fraudulent the better. A handful of glowing testimonials, preferably in broken English about unrelated products and written by a known review purveyor on Fiverr, can not only take out a competitor and allow you to move up a slot in Amazon’s search results, it can land your rival in the bewildering morass of Amazon’s suspension system.
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Dec 29, 2018 19:29
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Hauki posted:i gotta say, saying "wancle" aloud makes me think of some foot-themed sex toy It's like an SNL parody skit making fun of the products. No native speaker would ever look at selling a wancle unless they're competing with fleshlight.
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Dec 30, 2018 00:56
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Wife got me a vacuum sealer for Christmas. Any tricks I can do with it? Or best uses? It has a marinate button does that work? I was happy with using ziplock but this does make me feel more confident in bags not failing especially when I'm really stuffing.
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Dec 31, 2018 03:33
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You can fill a bag with soup, seal it without vacuuming, and sous vide* it that way. *Okay, technically not sous vide.
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Dec 31, 2018 03:40
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RandomPauI posted:You can fill a bag with soup, seal it without vacuuming, and sous vide* it that way. It’s not Sous vide, it’s Tout L’Air.
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Dec 31, 2018 04:57
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If I owned a grill I'd take a picture of a vacuum cleaner on its lid with the caption "technically sous vide"
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Dec 31, 2018 04:57
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I like the idea of par-cooking a lot of meat in a sous vide and then roasting/searing them to peoples preferred doneness.
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Dec 31, 2018 05:33
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sterster posted:Wife got me a vacuum sealer for Christmas. Any tricks I can do with it? Or best uses? It has a marinate button does that work? I was happy with using ziplock but this does make me feel more confident in bags not failing especially when I'm really stuffing. I'm p. sure the marinate button is for sealing meats and juices in jars and using the magic lid to speed "marinate." https://genuineideas.com/ArticlesIndex/pressuremarinade.html I mean, how does this even: 
toplitzin fucked around with this message at 20:52 on Dec 31, 2018 |
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Dec 31, 2018 20:50
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sterster posted:Wife got me a vacuum sealer for Christmas. Any tricks I can do with it? Or best uses? It has a marinate button does that work? I was happy with using ziplock but this does make me feel more confident in bags not failing especially when I'm really stuffing. Edit: I forgot which thread I was in and provided some general vacuum sealer tips at which point I realized that I have not used my vacuum sealer for Sou Vide and probably should. Vacuum sealers are great! I use mine for a few things. There is a canning attachment to help remove air when canning which is useful. Another big benefit over ziplock is that you can boil the bags easy, so to heat up anything you vacuum sealed just toss the whole bag in boiling water. They also freeze well, on some long camping trips I would layer vacuum sealed food bags in the cooler, fill the whole thing with water and take it to a walk in freezer and freeze the whole mess solid. I also think vacuum sealed food keeps better for longer. crazystray fucked around with this message at 16:55 on Jan 1, 2019 |
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Jan 1, 2019 16:52
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toplitzin posted:I'm p. sure the marinate button is for sealing meats and juices in jars and using the magic lid to speed "marinate." the knob on the top is a valve. you pump it down, and then twist the valve shut. The marinate button on my sealer pulses to not pull too much vacuum.
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Jan 1, 2019 17:39
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Question: If I bought a NY Strip on Saturday and SV'ed it (Vac sealed!) on Sunday. Ate one on right away and left the other one vac sealed in the fridge, is it still ok to eat on Tuesday?
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Jan 1, 2019 20:12
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Feenix posted:Question: If I bought a NY Strip on Saturday and SV'ed it (Vac sealed!) on Sunday. Ate one on right away and left the other one vac sealed in the fridge, is it still ok to eat on Tuesday? Depends entirely on the condition it was in when you bought it, but unless it was on the edge of going bad you should be fine.
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Jan 1, 2019 21:19
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I'm introducing my family to sous vide with massive inch thick bone in ribeyes. My grandma wants it well done which I can accommodate but still I'm stoked to blow their minds
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Jan 1, 2019 21:23
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Did someone say thick, bone-in ribeyes? I will not be cooking either of these well done tonight.
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Jan 1, 2019 21:33
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poverty goat posted:Did someone say thick, bone-in ribeyes? I enjoy your dog peering up at meat in all your posts
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Jan 1, 2019 23:03
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poverty goat posted:Did someone say thick, bone-in ribeyes? Jesus loving Christ please post the results. Speaking of results, I had to hide my improvised potatoes (which was a hit) under the meat because the plates were small, but my 86 year old v sick grandma hasn't eaten this much in a while, and praised me the whole time  
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Jan 1, 2019 23:14
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I need to figure out how to create a seal around the bone so I can do tomahawk steaks with comically large ribs. Maybe I can just pin the bags open to the sides of the cambro somehow.
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Jan 2, 2019 01:26
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 I took a couple of cross sections but the gremlin in my phone made them all blurry, so you'll have to take my word that it was medium rare.
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Jan 2, 2019 01:36
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EvilBeard posted:the knob on the top is a valve. you pump it down, and then twist the valve shut. The marinate button on my sealer pulses to not pull too much vacuum. I meant how does a vacuum help that meat barely sitting in marinade marinate better because "magic"? It doesn't https://genuineideas.com/ArticlesIndex/pressuremarinade.html
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Jan 2, 2019 14:20
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I have some (thawed in fridge) fully cooked pork belly from Costco that is vac-sealed and the box said to SV it to bring it to temp. Any recommendations on a good temp and time? It's sliced, so not very thick.
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Jan 4, 2019 00:45
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So I got a breville smoke gun for Christmas and did hickory smoked thick cut steaks rare with the Anova. Amazing. Next time I’ll do it longer to get a smokier taste though the recommended 5 minutes I feel wasn’t enough. Or maybe I smoke it then bath it rather than the other way round. Anyone done anything with a smoking gun and sous vide it too? Or just the smoking gun? (I’m not game to go into a smoking bbq thread for fear of being laughed out of town)
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Jan 4, 2019 10:45
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Wife keeps choosing things like boneless chicken thighs to do with her xmas Joule. This after I attempt to hint over and over that steak, really thick steak, would be good to do.
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Jan 4, 2019 19:53
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teacup posted:So I got a breville smoke gun for Christmas and did hickory smoked thick cut steaks rare with the Anova. Amazing. Next time I’ll do it longer to get a smokier taste though the recommended 5 minutes I feel wasn’t enough. Or maybe I smoke it then bath it rather than the other way round. I love duck breasts vizzled, a little smoke would probably elevate them nicely.
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Jan 4, 2019 19:54
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teacup posted:So I got a breville smoke gun for Christmas and did hickory smoked thick cut steaks rare with the Anova. Amazing. Next time I’ll do it longer to get a smokier taste though the recommended 5 minutes I feel wasn’t enough. Or maybe I smoke it then bath it rather than the other way round. Technically it is slow smoking thread, not limited to BBQ smoking. I mean electric smokers are not BBQ but plenty use those.
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Jan 4, 2019 19:58
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teacup posted:So I got a breville smoke gun for Christmas and did hickory smoked thick cut steaks rare with the Anova. Amazing. Next time I’ll do it longer to get a smokier taste though the recommended 5 minutes I feel wasn’t enough. Or maybe I smoke it then bath it rather than the other way round. Don't have or ever used a smoke gun. But have done some SV bbq. I've found that smoking meats after they have been cooked more difficult to get a lot of smoke flavor into. From what I've read is that it's more difficult for cooked proteins to take on smoke flavor. Don't know how much flavor you can impose with the smoke gun or if it will last though the puddle process. That's the only bit of advice I can offer. Or you could do what the fancy restaurants do and just mimic it by filling up a cloche with the smoke prior to serving so you get hit in the face with the smell when you open it.
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Jan 4, 2019 20:14
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Flash Gordon Ramsay posted:Am I the only one unreasonably annoyed by calling an immersion circulator a sous vide? I mean, at least half of people who cook sous vide these days aren't actually cooking sous vide anyway. And now that's what we're calling the device that's made for it. It's very triggering. I'm going to need a moment. "A sous vide" has never made sense anyway. The term describes the method of cooking. The reason people call immersion circulators "sous vides" is because people like us define "a sous vide" as "a device you use to cook something sous vide." xtal fucked around with this message at 03:13 on Jan 6, 2019 |
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Jan 6, 2019 03:10
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Also re the wancle 850W is pretty weak - aim for a 1000-1100W heating element.
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Jan 6, 2019 03:28
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Note to self: to ensure truth in advertising, store my Nomiku on the shelf under the Dyson V6.
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Jan 6, 2019 04:00
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RoastBeef posted:Also re the wancle 850W is pretty weak - aim for a 1000-1100W heating element. My Anova is 850W and I haven’t really felt it to be annoyingly slow since I started filling the Cambro with hot water. It doesn’t seem to struggle to keep anything at temp, even if I toss a frozen steak in during a long short rib cook. What’s the practical difference between 850W and 1000W in your experience? How much faster does it heat your water volume, or what additional volume are you cooking at?
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Jan 6, 2019 06:59
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I am loving that the half pork shoulders I smoked, vac sealed and froze I can simply plop in a pot with my Joule and just let it go all day. I am now in the habit of taking the bulk meat we get, portioning it and vac with herbs and stuff before freezing. HOW DID I LIVE WITHOUT THIS? Question: I picked up a Morton's Steak House tri tip. Would it be a good candidate for a 72 hour bath? Question part Deux: Does elevation affect doneness of beef? Did 2" filet last night at 132F and while expecting medium rare it came out rare. We're at 6500ft
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Jan 7, 2019 22:55
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Altitude shouldn't matter at all in that situation, temperature is temperature. Altitude changes boiling points and due to atmospheric pressure, so things like pasta or hard boiled eggs would have a different cooking time due to the boiling temp of water changing.
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Jan 8, 2019 00:11
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Gonna puddle an Akaushi Wagyu NY Strip Tomorrow. I'm already salivating.
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Jan 8, 2019 00:16
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I remember a period right after I got the Anova where I thought it was undercooking beef a lot. It turns out I just wasn't very obsessive about temperature before, and my standard "medium rare" was a lot closer to medium than I thought.
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Jan 8, 2019 00:25
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Totally Reasonable posted:I remember a period right after I got the Anova where I thought it was undercooking beef a lot. It turns out I just wasn't very obsessive about temperature before, and my standard "medium rare" was a lot closer to medium than I thought. It still feels like that to me when I cook chicken, after like 5 years of SV cooking.
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Jan 8, 2019 00:33
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Inspector 34 posted:Altitude shouldn't matter at all in that situation, temperature is temperature. Altitude changes boiling points and due to atmospheric pressure, so things like pasta or hard boiled eggs would have a different cooking time due to the boiling temp of water changing. Would you get more evaporation of water at high altitude at any given temp, resulting in a drier steak? Edit: now realize this is opposite of the problem he described.
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Jan 8, 2019 01:08
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Would the pressure experienced by the food differ much? I feel like the pressure from the water is the big term in that equation, but IDK what the equation actually is.
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Jan 8, 2019 01:28
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