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Subjunctive posted: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. Depends on how deep the food is immersed. With a bit of Wolfram Alpha and Google I figured 5 inches of water is 0.012 bar while going 6500 feet up reduces atmospheric pressure by 0.21 bar. So it's feeling less pressure, but does it change the steak? Probably not significantly.
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Jan 8, 2019 01:42
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Flash Gordon Ramsay posted:Would you get more evaporation of water at high altitude at any given temp, resulting in a drier steak? If you're evaporating water through your bag you've got some weird and serious problems, if anything most people are more water about leaks allowing the bath water IN. If you expect a certain done-ness from a certain temperature and are disappointed then you can check if the water temp is what your circulator thinks it is, make sure you have good circulation in the vessel (no hot/cold spots), or do what I'd probably do and just crank it a few extra degrees next time and be perplexed when it comes out overdone.
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Jan 8, 2019 01:49
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Subjunctive posted: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. Pressure goes up by about 14.6 psi per 10 meters of water. So unless you've got a really deep cooker setup, the water pressure isn't contributing much.
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Jan 8, 2019 02:33
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Thanks!
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Jan 8, 2019 02:35
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Feenix posted:Gonna puddle an Akaushi Wagyu NY Strip Tomorrow. I'm already salivating. Going to suggest you don't. Ultra-marbled Wagyu steaks seem to brown and conduct heat internally super well. Unless this is 2"+ thick cut or not actually that marbled, straight up pan searing can both produce an excellent crust and fully cook the meat on its own, no need to sous vide. Ultra-marbled BMS 10+ cuts are some of the easiest cuts to cook and ultra-hard to gently caress up, so you'll probably do fine with sous vide, but I'd worry about overcooking on the sear to get a proper nice crust unless you got your sear game down really well. I'll admit I'm biased against sous vide for most beef except tenderloin as being a sub-par technique compared to roasting, smoking, and/or searing depending on the cut.
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Jan 8, 2019 02:53
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Subjunctive posted: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. The vast majority of pressure felt by most objects exposed to the atmosphere is due to the (several kilometers tall) column of air they're sitting under, unless you happen to be in orbit, on the sea bed, in a pressure cooker, or something silly like that.
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Jan 8, 2019 03:22
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baquerd posted:Going to suggest you don't. Ultra-marbled Wagyu steaks seem to brown and conduct heat internally super well. Unless this is 2"+ thick cut or not actually that marbled, straight up pan searing can both produce an excellent crust and fully cook the meat on its own, no need to sous vide. Ultra-marbled BMS 10+ cuts are some of the easiest cuts to cook and ultra-hard to gently caress up, so you'll probably do fine with sous vide, but I'd worry about overcooking on the sear to get a proper nice crust unless you got your sear game down really well. I'll admit I'm biased against sous vide for most beef except tenderloin as being a sub-par technique compared to roasting, smoking, and/or searing depending on the cut. Seconded. I can't see how you could properly finish the steak during the sear. I'm interested in hearing how you planned on cooking it though, as perhaps we are missing sonething.
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Jan 8, 2019 04:22
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baquerd posted:Going to suggest you don't. Ultra-marbled Wagyu steaks seem to brown and conduct heat internally super well. Unless this is 2"+ thick cut or not actually that marbled, straight up pan searing can both produce an excellent crust and fully cook the meat on its own, no need to sous vide. Ultra-marbled BMS 10+ cuts are some of the easiest cuts to cook and ultra-hard to gently caress up, so you'll probably do fine with sous vide, but I'd worry about overcooking on the sear to get a proper nice crust unless you got your sear game down really well. I'll admit I'm biased against sous vide for most beef except tenderloin as being a sub-par technique compared to roasting, smoking, and/or searing depending on the cut. Appreciate the look out, but I did this once before... it turned out magnificent. It’s at least 1.5”. I like the Sous vide way well enough... and I go light on the temp so as to not overcook in the sear. My seat game is strong enough.  ada shatan posted:Seconded. I can't see how you could properly finish the steak during the sear. I'm interested in hearing how you planned on cooking it though, as perhaps we are missing sonething. I use a MAPP Torch with a heat shrink head. I have solid results with it, typically. Feenix fucked around with this message at 06:42 on Jan 8, 2019 |
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Jan 8, 2019 06:40
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Hasselblad posted:Question: I do tri tip quite often and usually do around 12 hours at like 131-134 depending on the marbling but also live in tri tip county so costco and even grocery stores carry prime ones. I've done up to 48 hours and everyone felt it was a little too roast like, when locally there is an expectation of it having a steak texture since most people grill it over oak here. It wasn't bad by any means though. Give it try and report back. If you haven't cooked a lot of them take a minute and look at the grain of the meat too when it comes to carving time it changes from one direction to the other going from the thin to thicker part.
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Jan 8, 2019 06:46
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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. Makes sense. OK, another question: When smoking brisket one usually targets around 200-205F internal to get the softening of the meat. When sous vide brisket they specify a lot lower temp of 135F. I guess my question is this: how does that work? Does the time trump the temp? biggfoo posted:I do tri tip quite often and usually do around 12 hours at like 131-134 depending on the marbling but also live in tri tip county so costco and even grocery stores carry prime ones. I've done up to 48 hours and everyone felt it was a little too roast like, when locally there is an expectation of it having a steak texture since most people grill it over oak here. It wasn't bad by any means though. Give it try and report back. If you haven't cooked a lot of them take a minute and look at the grain of the meat too when it comes to carving time it changes from one direction to the other going from the thin to thicker part. Was considering tossing it in the bath without opening the package and so was wondering what risk there might be cooking in the original package like that. I guess I could just transfer it out of the original pack and into a vac seal of my own. Hasselblad fucked around with this message at 00:30 on Jan 9, 2019 |
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Jan 9, 2019 00:24
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Hasselblad posted:Makes sense. What you’re trying to do while cooking a piece of meat like this is convert the tough collagen holding it all together into sticky melt in your mouth gelatin. That’s a function of time and temperature. The conversion happens faster at higher temps, but it still happens at lower temps. So with a long cook in a water bath you can convert the collagen to gelatin just the same while also keeping the meat medium rare, it just takes longer.
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Jan 9, 2019 01:02
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Flash Gordon Ramsay posted:What you’re trying to do while cooking a piece of meat like this is convert the tough collagen holding it all together into sticky melt in your mouth gelatin. That’s a function of time and temperature. The conversion happens faster at higher temps, but it still happens at lower temps. So with a long cook in a water bath you can convert the collagen to gelatin just the same while also keeping the meat medium rare, it just takes longer. Ah. Sounds good.
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Jan 9, 2019 01:22
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Flash Gordon Ramsay posted:What you’re trying to do while cooking a piece of meat like this is convert the tough collagen holding it all together into sticky melt in your mouth gelatin. That’s a function of time and temperature. The conversion happens faster at higher temps, but it still happens at lower temps. So with a long cook in a water bath you can convert the collagen to gelatin just the same while also keeping the meat medium rare, it just takes longer. And this is why a 24 hour corned beef is goddamn magical.
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Jan 9, 2019 01:55
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Holy crap, why didn't I think of that?! Most of what I'm seeing is 48 hours at 135. What did you put in the bag? I like the sound of stout beer and pickling spice and onion
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Jan 9, 2019 02:50
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If you put in beer make sure to also put in a decent amount of salt, or the flavour exchange will be mostly out of the meat and into the beer
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Jan 9, 2019 03:24
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Sentient Data posted:Holy crap, why didn't I think of that?! Most of what I'm seeing is 48 hours at 135. What did you put in the bag? I like the sound of stout beer and pickling spice and onion Or 48. That works. I got real fancy once and just put the crappy spices they included once. They were both excellent, just beef marinating in its own broken down collagen is loving fantastic.
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Jan 9, 2019 04:28
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Akaushi Wagyu Ny Strip. 1lb Salted, peppered, let sit for 15 min...vacuum-sealed. Puddled @132 for 2.5 hrs Ice-bath. Par dry, and seared in sizzling avocado oil, butter and garlic.   
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Jan 9, 2019 08:13
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Bought a ton of boneless pork chops from Costco with the intention of freezing and SV’ing throughout the next week or two. Do I season the meat and freeze it with all the seasonings already in the bag? Or do I freeze it as is and throw the seasonings in with the frozen meat before puddling?
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Jan 14, 2019 02:14
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Hi! I bought an anova recently. What's the best stuff to make as a first foray into SV? Thinking some cut of steak obvs.
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Jan 14, 2019 04:41
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I like the ease at which you can do temperamental egg dishes/custards. Lemon curd or Creme Brulee. I'd also suggest this cook book which I got with mine for Christmas 2yrs ago. Sous Vide at home https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064/ref=sr_1_3?ie=UTF8&qid=1547437472&sr=8-3&keywords=sous+vide+at+home
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Jan 14, 2019 04:44
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M42 posted:Hi! I bought an anova recently. What's the best stuff to make as a first foray into SV? Thinking some cut of steak obvs. Hard boiled eggs.
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Jan 14, 2019 05:31
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M42 posted:Hi! I bought an anova recently. What's the best stuff to make as a first foray into SV? Thinking some cut of steak obvs. Easiest first foray is a ny strip into a ziplock (google water immersion technique) for 2 hours at like 130 (if you like medium rare.) add 10 degrees for medium. (But why??) Aim for something like 1.5 inches. Oh make sure to Salt it and let it sit for like 15 min Ice bath the bag at 2 hours. (Just for a min) Pat dry with paper towels (the meat not the bag  )Sear on a super hot skillet with a high smoke oil or ghee 30s to 1 min a side. EAT!
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Jan 14, 2019 05:34
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M42 posted:Hi! I bought an anova recently. What's the best stuff to make as a first foray into SV? Thinking some cut of steak obvs. Beef short ribs (plate/English cut, not flanken/cross cut. I recommend the 144F for 48 hours recipe. Season with salt and pepper before you bag them. https://www.chefsteps.com/activities/beef-short-ribs-your-way After they finish, pat them dry with a paper towel, and sear them as hot and fast as you can on a grill/pan (700F for 30 seconds per side is ideal).
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Jan 14, 2019 06:34
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OldSenileGuy posted:Bought a ton of boneless pork chops from Costco with the intention of freezing and SV’ing throughout the next week or two. Do I season the meat and freeze it with all the seasonings already in the bag? Or do I freeze it as is and throw the seasonings in with the frozen meat before puddling? That is how I have begun to do my large purchases like from Costco. I see no reason how it could be anything but a Good Thing To Do. Do they blade tenderize the chop pork?
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Jan 14, 2019 16:06
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M42 posted:Hi! I bought an anova recently. What's the best stuff to make as a first foray into SV? Thinking some cut of steak obvs. Chicken breasts are super easy and way better than any other method of cooking them. Pork chops for the same reason, can safely eat them medium
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Jan 14, 2019 16:49
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Hasselblad posted:That is how I have begun to do my large purchases like from Costco. I see no reason how it could be anything but a Good Thing To Do. Salting before freezing can affect texture. Hearsay though as I've never done it.
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Jan 14, 2019 17:39
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Submarine Sandpaper posted:Salting before freezing can affect texture. Hearsay though as I've never done it. I cannot imagine salt would do anything internally while the meat is a block of ice.
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Jan 14, 2019 19:48
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Thanks yall! I’m so excited to try them all!
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Jan 14, 2019 19:52
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Hasselblad posted:I cannot imagine salt would do anything internally while the meat is a block of ice.
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Jan 14, 2019 20:10
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Hasselblad posted:I cannot imagine salt would do anything internally while the meat is a block of ice. Salt lowers the freezing point so it will actually turn the surface ice liquid and pull out moisture that way.
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Jan 14, 2019 20:49
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Nothing related to salting. But, I've noticed cooking texture difference when cooking from frozen vs thawed/fresh with chicken so something to consider.
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Jan 14, 2019 23:18
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Can I MAPP torch chicken breasts to sear?
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Jan 15, 2019 00:07
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sterster posted:Nothing related to salting. But, I've noticed cooking texture difference when cooking from frozen vs thawed/fresh with chicken so something to consider. Speaking of chicken: boneless thighs are not worth puddling. Came out rubbery as hell. Breast should be better.
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Jan 15, 2019 00:56
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Hasselblad posted:Speaking of chicken: boneless thighs are not worth puddling. Came out rubbery as hell. Breast should be better. What temp and time have you done? 155 for a few hours has been my chicken sweet spot, anything lower and it comes out tasting underdone.
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Jan 15, 2019 05:03
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Feenix posted:Easiest first foray is a ny strip into a ziplock (google water immersion technique) for 2 hours at like 130 (if you like medium rare.) add 10 degrees for medium. (But why??) I will add a couple things to this. The first is that I find most steak cuts seem to benefit a bit from cooking for 4+ hours. That extra time breaks down them meat a little more and makes it extra tender. The second is that if you are browning with ghee you should pour the ghee from the pan on top of your steak. The extra fat really adds a lot of flavor to leaner cuts.
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Jan 16, 2019 05:26
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Bought some pork chops for the weekend and figured I could throw them in the sous-vide (because I don't do enough with that thing), but a quick google for recipes regarding temp etc. all suggest thicker pork chops than what I have. I presume I can still follow the temp guidelines, but do I need to mess with the times (i.e. shorter to account for thinner meat) or can I just use them the same way as the thicker ones and they'll come out okay?
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Jan 16, 2019 15:12
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You can use the same times. It takes a significantly longer time to make a difference, i.e. from tender to mushy.
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Jan 16, 2019 15:19
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BeastOfExmoor posted:The first is that I find most steak cuts seem to benefit a bit from cooking for 4+ hours. I think you may be an outlier here.
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Jan 16, 2019 16:36
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Subjunctive posted:I think you may be an outlier here. I don’t like how the texture starts getting after 4. Learned that early and avoided it since. (Talking steaks and stuff...) But a thicker cut definitely should go well more than an hour. Usually at least 2, minimum.
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Jan 17, 2019 04:01
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I did a whole turkey for Thanksgiving (put the whole turkey in a bag, 24 hours), and I will never not do it that way again. Was like the easiest thing.
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Jan 17, 2019 17:24
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