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Ola posted:I'm not saying it's risky to do multi-day sous vides while away from home, Ola posted:Or course it can get hot enough. It has a thermostat that switches off when it reaches the set temp. If that single component fails, 750W will heat 4 gallons of water to boiling in under 2 hours, assuming no losses. 750W constantly on indoors will cause a fire sooner or later. Any electric heater etc at that power can also cause a fire, but usually don't because they too have thermostats. And they are designed to fail in safe ways, after having caused innumerable fires in the past. Hell, a 100W TV can also catch fire, given that there's something wrong with it. For that matter, so can a fridge. Elizabethan Error fucked around with this message at 16:20 on Apr 20, 2019 |
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Apr 20, 2019 16:18
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Elizabethan Error posted:not really a valid usage case for people with working eyeballs. The whole point is that your working eyeballs would be away, looking at something else. I always get stuck in these derails, I'll scamper away with my trusty fire extinguisher. Ola fucked around with this message at 17:57 on Apr 20, 2019 |
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Apr 20, 2019 17:34
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Just chiming in to say that I did a 7lb Canada AAA-grade rib roast yesterday for 6 hours at 136, finished in the oven at 550 and it was utterly spectacular.
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Apr 22, 2019 05:10
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My sous vide lamb was great. Overnight bagging did not affect it at all. Thanks for the advice.
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Apr 23, 2019 17:45
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Sous vide egg bites and lemon infused vodka were amazing. Egg bites will become a regular thing. I used the skin of 3-4 lemons per 750ml of Costco American vodka. Next time I would use double that or more. Mixed with a little simple and a bit of lemon juice and it is very refreshing.
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Apr 23, 2019 18:56
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Ultimate Mango posted:Sous vide egg bites and lemon infused vodka were amazing. Egg bites will become a regular thing. Do you use a microplane for the zest, or a zester that produces bigger pieces?
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Apr 23, 2019 20:44
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Subjunctive posted:Do you use a microplane for the zest, or a zester that produces bigger pieces? Y peeler. Was careful to not get pith. Worked great. Not microplaned tiny pieced that would be hard to filter out.
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Apr 27, 2019 06:48
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Ultimate Mango posted:Y peeler. Was careful to not get pith. Worked great. Not microplaned tiny pieced that would be hard to filter out. I liked the flavour better with a microplane when I was doing it non-SV, FWIW, but it did require use of cheesecloth when I was done.
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Apr 27, 2019 11:30
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Subjunctive posted:I liked the flavour better with a microplane when I was doing it non-SV, FWIW, but it did require use of cheesecloth when I was done. I was lazy and impatient. Hence the SV and peeler. Sure, six weeks with ten lemons of microplaned zest would be the “best” way. Next time I will do more lemons but SV and peeler was good enough. My awesome backyard frankenlemons made up for my laziness.
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Apr 28, 2019 04:49
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Ultimate Mango posted:lemon infused vodka were amazing. Got a guide? I have trouble visualizing the process and my tepid puddle machine hasn't seen much use recently.
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Apr 28, 2019 20:25
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Spatule posted:Got a guide? I have trouble visualizing the process and my tepid puddle machine hasn't seen much use recently. I put the peels of four lemons in a 750ml mason jar (I will use 8-10 lemons next time). Fill with vodka, put on lid but not too tight. Fill puddle machine up to jar lid, but not submerged (I guess you could submerge but I read against it for vodka). Puddle at 135F for two-three hours. Remove and let cool. Strain out peels, add simple syrup and a bit of lemon juice (you did squeeze after peeling, right?) to taste. Chill and get hammered. I made a double batch with the big bottle of Costco Vodka, so it was two mason jars worth. When I was done I filled the vodka bottle and one mason jar of finished product. I now have two handles of Tito’s ready to go to make the next batches.
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Apr 30, 2019 02:56
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Ultimate Mango posted:I was lazy and impatient. Hence the SV and peeler. Sure, six weeks with ten lemons of microplaned zest would be the “best” way. Oh, I’m not judging you — you ended up with tasty lemon vodka, which goes in the win column. Just sharing the results of my own experiments. I don’t think doing it SV produces a worse product, but it was 1998 and I hadn’t discovered Polytron yet.
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Apr 30, 2019 03:08
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Subjunctive posted:Oh, I’m not judging you — you ended up with tasty lemon vodka, which goes in the win column. Just sharing the results of my own experiments. I don’t think doing it SV produces a worse product, but it was 1998 and I hadn’t discovered Polytron yet. I was in full on lazy but want to get drunk mode. I would typically want to go the super picky and “best” way, and was really surprised by the quality of my lower effort result. Kind of made me rethink spending four days cooking thanksgiving dinner every year..,
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Apr 30, 2019 04:30
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Puddled a Morton's Marinated Tri Tip from Costco, complete in it's packaging. (@129F for 3 hours) Can report did not die, and it did not suck, despite being mechanically tenderized.
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May 2, 2019 18:30
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Ultimate Mango posted:I put the peels of four lemons in a 750ml mason jar (I will use 8-10 lemons next time). Fill with vodka, put on lid but not too tight. Fill puddle machine up to jar lid, but not submerged (I guess you could submerge but I read against it for vodka). Puddle at 135F for two-three hours. I'll give this a try, thanks.
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May 2, 2019 21:38
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IIRC some folks here use reusable silicone bags. I really ought to cut back on the amount of plastic I'm throwing away. Anybody have recommendations for reusables that work for both general storage and SV?
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May 7, 2019 15:13
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I thought about switching to the Stasher bags to cut down on plastic use, but analyses like this one turned me back: https://www.wired.com/2017/06/review-stasher-bags-sous-vide/ (Plus freezing in vacuum sealed state works better than with air inside the bag, I think.)
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May 7, 2019 20:33
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Ultimate Mango posted:I put the peels of four lemons in a 750ml mason jar (I will use 8-10 lemons next time). Fill with vodka, put on lid but not too tight. Fill puddle machine up to jar lid, but not submerged (I guess you could submerge but I read against it for vodka). Puddle at 135F for two-three hours. Doing this again. 32 lemons for two handles of Titos. Juiced the lemons and am making oleo saccharine with the rinds. I’m going to need more and bigger jars if I keep doing this.
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May 11, 2019 22:57
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Ultimate Mango posted:I’m going to need more and bigger jars I think this has been a constant in my life for the past decade.
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May 11, 2019 23:12
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Cut a rib roast into some 2" steaks. 135 for 2 hours with some sea salt then finished on the bbq. Bag juices made a nice jus. 
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May 12, 2019 02:55
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I always get my horseradish with extra fart... mmm mmm good!
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May 12, 2019 22:24
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Dewgy posted:Je reçois toujours mon raifort avec un pet supplémentaire... mmm mmm bien!
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May 15, 2019 07:01
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I think about it as a worst case scenario AkaThing runs out of water, overheats and catches fire. So my joule shuts off if the water drops too low, the heating element is under water... I mean the only real threat is your house is so old there could be an electrical fire in you wall... but have you ever left a PC or flat screen and other junk in a power strip on?
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May 16, 2019 07:18
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Well I’m glad someone resurrected that line of conversation.
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May 16, 2019 12:49
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I’ve got a 500 gram rib eye bone in steak I want to soups vide for my wife and I. Medium rare, closer to rare if anything. I’ve got some smoked garlic butter as well, should I just chuck some butter with it, season, and what’s a good temp for this? I’ve never sous vide’d a steak that big or with the bone in. I’m more inclined to do it lower and longer.
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Jun 10, 2019 05:05
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teacup posted:I’ve got a 500 gram rib eye bone in steak I want to soups vide for my wife and I. Medium rare, closer to rare if anything. I’ve got some smoked garlic butter as well, should I just chuck some butter with it, season, and what’s a good temp for this? I’ve never sous vide’d a steak that big or with the bone in. I’m more inclined to do it lower and longer. How thick is it? Assuming somewhere in the 1-1.5" range, would just puddle it with salt and pepper for 2-3 hours at 127F. Sear it with some clarified butter on the hottest thing you have for a minute-90 seconds a side. While it rests, use the bag drippings, the smoked garlic butter, and some red wine to make a nice little sauce.
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Jun 10, 2019 17:25
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I puddled some chicken at 150 with lime and chili to shred into a salad. It was great.
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Jun 10, 2019 20:55
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canyoneer posted:I puddled some chicken at 150 with lime and chili to shred into a salad. It was great. I have been doing a bunch of chicken lately, usually with just mixed herbs, but I like the idea of lime and chilli. Will have to give that a crack
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Jun 11, 2019 00:20
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I did a couple racks of ribs over the weekend. I used a homemade, thrown-together dry rub. Smoked as cold as possible for two hours. When they came out of the smoker, internal temp was like 137. Then I portioned them into thirds and they went in the bath at 160 for 22 hours. Froze most of them, broiled to finish two portions for myself and a guest. In my opinion, at 160 they were a little overdone. Serious Eats says 165 is good for "traditional" texture, but I'd say maybe it's traditional if you're used to ribs from golden corral or something. Next time I'll try at 155 and see what happens.
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Jun 11, 2019 02:18
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canyoneer posted:I puddled some chicken at 150 with lime and chili to shred into a salad. It was great.
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Jun 12, 2019 07:19
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i like nice words
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Anne Whateley posted:Wouldn't the lime start cevicheing it?
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Jun 12, 2019 12:33
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I was thinking that canyoneer meant zest rather than or in addition to juice, hmm.
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Jun 12, 2019 12:48
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I cut the lime into round slices and threw the whole thing in. So, yeah, zest and unjuiced lime
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Jun 12, 2019 20:16
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I hate being that person that jumps to the end of a megathread and demands answers from the thread but... So I've done some hobo sous vide cooking with a cooler and thermometer to make ribs a few times, finally decided to get an actual machine, but the OP is very old. I've been reading countless reviews online and doing research, but at the end of the day I always prefer being able to ask people directly who have experience. I've looked at things from the often recommended Anova nano, to cheaper things that are hard to find a lot of reviews on that dot the pages of amazon like Gourmia GSV150, or Instant Pot SSV800, and others. So, long story short, if I'm looking for a sous vide stick under $100 USD, whats my best bet? Ideally i'd like it to be able to heat a large enough container if i want to do a rack of pork ribs as well, and I don't know how strict those listed container limits are.
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Jun 13, 2019 21:35
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Tom Guycot posted:I hate being that person that jumps to the end of a megathread and demands answers from the thread but... If you don't need it *today*, use camelcamelcamel to set up a price watch on the 800W non-wifi Anova. It'll bounce below $100 within a few weeks, most likely. I'd recommend that over the Nano because the build quality is higher and you can actually clean the heating element and impeller. I bought a Nano as my 4th Anova (I use them to cook for big family gatherings) and I am seriously underwhelmed with the Nano. If you decide to get something else, just make sure it has physical controls and doesn't necessitate a app for use (like the Joule does).
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Jun 13, 2019 22:14
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Cheers!
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Jun 13, 2019 22:26
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Tom Guycot posted:So, long story short, if I'm looking for a sous vide stick under $100 USD, whats my best bet? Ideally i'd like it to be able to heat a large enough container if i want to do a rack of pork ribs as well, and I don't know how strict those listed container limits are. sterster posted:Just purchased 25q Party Stacker Colamn cooler and other poo poo to use. Going to make one of these. I've really enjoyed SV pork for large groups and up next is a brisket so I need something bigger and more insulated for longer cook times. sterster fucked around with this message at 22:54 on Jun 13, 2019 |
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Jun 13, 2019 22:37
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Seconding the not-nano Anova. As for container volume ratings, I can only assume they're for uninsulated, open topped containers. I've got a 36L can cooler with an Anova-sized hole cut in the lid that I have used for multiple 36 hour brisket cookups holding 67C the whole time with no trouble. e: ^^^ basically that, except Australian. The other thing I did is got some expanding polyurethane foam and filled the voids in the lid with it, both for extra insulation and to help keep moisture from entering through the anova hole and letting mold grow. edit 2: If you're going to do hot cooks in a saucepan, buy a packet of ~50 ping pong balls, and cover the water with them. They'll help insulate, and reduce evaporation which is going to help cause the Anovas have a chronic issue where they get moisture in through the rear vent onto the circuit board, and then flake out. Night Shade fucked around with this message at 22:46 on Jun 13, 2019 |
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Jun 13, 2019 22:38
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So what is the big problem with the Nano out of curiosity? Just lower power, or something more?
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Jun 13, 2019 23:16
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Tom Guycot posted:So what is the big problem with the Nano out of curiosity? Just lower power, or something more? Lower power, more plastic/less metal, and you can't get the case around the heating element open which is kind of important of you have hard water or have a bag leak.
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Jun 13, 2019 23:39
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