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Beo posted:
Ziplock bags should be fine although if you are doing a whole brisket it is not going to fit into 1 bag and you will likely need to separate it. Not only taking off the point but you will need to split the flat to fit. For longer cooks like the brisket there is more of a risk of failure on the bag. You can mitigate this by either double bagging or if you have a vac sealer go that route. If you do the ziplock be careful yanking the bag out of the cooler because I have had seems split on me while pulling things out. The only other 'accessory' I would suggest if you are doing long cooks like BBQ is investing is something other than a metal pot to do your cooks. I myself use this cooler with a hole cut in the top of the lid or pick up one of the crambo with the sous vide lids. This improves efficiency and prevents evaporation. You will need to cover the top of you cooking vessel with a lid or plastic wrap. Note in the customer pictures you can see how people modified it. https://www.amazon.com/Coleman-24-Can-Stacker-Portable-Cooler/dp/B002BMCLMU/ref
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Sep 3, 2019 20:56
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Would this work https://www.amazon.com/gp/product/B07GQV5C32/ref=ox_sc_act_title_2?smid=A1E9MH2U11V469&psc=1 or should I just buy a cooler and the right size hole saw
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Sep 3, 2019 20:59
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Beo posted:Would this work I have something similar for my Rubbermaid bin, hard plastic but same manufacturer, and it's fantastic. Plastic wrap even does the job, it's not too hard to prevent evaporation from a closed container, so this thing should work great.
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Sep 3, 2019 21:09
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Yeah that looks like it would work. Although it seems kind of small for a whole brisket. Going up in size on your container is going to start to push your circulator to it's recommended bath size based on it's wattage which is 5 gallons for the nano. Otherwise it's got a lid and will fit your device. A cooler for me works because I have the space and I'm constantly doing big cooks like pulled pork, pork ribs, brisket or like 10 steaks all at one. It's probably over kill for most people.
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Sep 3, 2019 21:11
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A lot of people go with Cambro (big industrial tupperware) from your local Cash n Carry as well.
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Sep 3, 2019 21:11
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Beo posted:Would this work That looks fine, its similar ot what I use. I also have the 21 quart or whatever cambro for bigger cooks. Def go for a clear container though, so you can see if your food is floating or sprung a leak or something. Zip loc is fine, but beware you may want to get a vac sealer for longer cooks (peace of mind) or veggies (the high temp has been known to make the seams fail)
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Sep 3, 2019 21:14
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Also, did anyone catch the new good eats on immersion circulators? AB and I agree that as cool as the Joule is, an IC that has to be controlled IoT is BS.
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Sep 3, 2019 21:16
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Flash Gordon Ramsay posted:Also, did anyone catch the new good eats on immersion circulators? AB and I agree that as cool as the Joule is, an IC that has to be controlled IoT is BS. Haven't watched it but I completely agree. Honestly even the Bluetooth on the Anova's useless, just hit the drat buttons if you want to cook something.
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Sep 3, 2019 21:22
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Thanks for the tips I switched to a clear plastic container and I am thinking about getting some big silicone bags for the longer cooks.
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Sep 3, 2019 21:36
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I puddle cooked some steaks for the family last night. I was at my parents' house, and hoo boy, searing steaks on a pan on the stove is really not pleasant when you don't have a hood venting to the outside! "Can you make mine medium instead?" "I don't know how" 
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Sep 3, 2019 22:55
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canyoneer posted:I puddle cooked some steaks for the family last night. I was at my parents' house, and hoo boy, searing steaks on a pan on the stove is really not pleasant when you don't have a hood venting to the outside! The different doneness problem with sous vide is solved by either using two set-ups or labeling some of your bags as more done, cooking them first at the higher temp, dropping the temp, and then letting them just chill while the others cook. That second method is how you handle white/dark meat with poultry, as well. Dark meat gets to a higher temp and cooks as needed, temp gets dropped to white meat levels, and white meat gets added. Everything comes out at the same temp, but the dark meat was at a higher temp previously so it's doneness was "set" there, in essence.
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Sep 4, 2019 00:05
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Beo posted:Thinking about getting into sous vide. ey yo if you're doing the serious eats brisket you probably want to start with literally, like, half the amount of kosher salt he calls for by weight, you can always salt to taste later i like salt a lot and that poo poo was almost inedible the first time i made it
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Sep 4, 2019 05:30
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canyoneer posted:I puddle cooked some steaks for the family last night. I was at my parents' house, and hoo boy, searing steaks on a pan on the stove is really not pleasant when you don't have a hood venting to the outside! I'm redoing my range hood partially because of the smoke from searing. My existing hood is a cheap POS which vents through a 3" flexible duct through a soffit. I just picked up a nice high CFM hood and will be venting through an exterior wall using a 6" duct. No more setting off the smoke detectors!
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Sep 13, 2019 23:01
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Canuckistan posted:I'm redoing my range hood partially because of the smoke from searing. My existing hood is a cheap POS which vents through a 3" flexible duct through a soffit. I just picked up a nice high CFM hood and will be venting through an exterior wall using a 6" duct. No more setting off the smoke detectors! No kidding.you could document and sell classes on how to do this to diy-culinary sorts and make bank. The number of people I've run into who sous vide, or even just cook traditionally, whom try and sear/brown things on medium heat only, and get mediocre results rather than properly blasting at maximum heat is depressing.
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Sep 13, 2019 23:46
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Yeah since my vent good is poo poo and I can't mod it to vent to the outside I am currently planning a "cooking desk" on the balcony. I bought a cheap standalone induction burner and that steak was so much better when the pan was really smoking hot. Not that I didn't do it in my kitchen before but good God the smell afterwards....
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Sep 14, 2019 00:02
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My propane grill had a burner, and I used that when I could. I've junked that grill so I'm back to searing indoors. I do have a Searzall, but honestly I prefer a piping hot cast iron pan with canola oil and butter added just before the sear so the butter browns but doesn't burn. I find the crust from the searzall to be thin and it's easy for high points to get charred before you have an even sear elsewhere. I tried using a charcoal chimney for a sear, but I must overdid it because it went beyond sear into char.
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Sep 14, 2019 02:26
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Give ghee a shot. I don't understand why it isn't the #1 go-to for these sears
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Sep 14, 2019 05:00
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i like nice words
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Anne Whateley posted:Give ghee a shot. I don't understand why it isn't the #1 go-to for these sears It really is #1. Trader Joe's has good prices on it
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Sep 14, 2019 07:40
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I've literally never had good results with SV brisket and I've tried three times, once with USDA prime and it still came out dry as hell
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Sep 14, 2019 07:57
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AnonSpore posted:I've literally never had good results with SV brisket and I've tried three times, once with USDA prime and it still came out dry as hell what recipes or temps/times are you using?
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Sep 14, 2019 17:24
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Got a cut I haven't cooked before, or even heard about. I had a hard time finding a name for it in English actually, had to go through Latin. Triceps brachii, a.k.a. clod heart, shoulder center, shoulder top (those are two different parts of the same muscle I think) or ranch cut. It's a nice 2 lb square sided rectangular piece, so I think I'll just vizzle it whole, sear it and cut slices. Anyone have any experience with it? Looking for tips for cooking time, temp etc. Think I'll do 135F for 5-6 hours, but perhaps it needs more.
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Sep 15, 2019 17:28
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Definitely a longer. Central Texas is known for that cut but it does cook on the smoker for about 4 hours. I would aim for 10-12 hours and presear it. A simple salt and pepper rub would be your best bet
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Sep 15, 2019 17:53
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DangerZoneDelux posted:Definitely a longer. Central Texas is known for that cut but it does cook on the smoker for about 4 hours. I would aim for 10-12 hours and presear it. A simple salt and pepper rub would be your best bet Gotcha. Will throw in puddle when I wake up and then aim for a late-ish dinner.
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Sep 16, 2019 17:13
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24 hour chuck/steak will be ready for the 600 degree grill this evening. Cannot wait. Jammed rosemary, garlic, kosher salt and fresh ground pepper into the package.
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Sep 16, 2019 17:27
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Anne Whateley posted:Give ghee a shot. I don't understand why it isn't the #1 go-to for these sears Ghee has definitely helped me step up my sear game.
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Sep 16, 2019 21:11
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I know ghee is clarified butter, but out of sheer curiosity, what's the property that makes it better for searing?
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Sep 16, 2019 22:57
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Dirt Road Junglist posted:I know ghee is clarified butter, but out of sheer curiosity, what's the property that makes it better for searing? it doesnt have milk solids in it that will burn at the high heat required for searing
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Sep 16, 2019 23:12
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Dirt Road Junglist posted:I know ghee is clarified butter, but out of sheer curiosity, what's the property that makes it better for searing? High smoke point (~250C)
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Sep 16, 2019 23:12
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Many people use oil for a high smoke point and then finish with butter for taste. Ghee has both a high smoke point and butter taste.
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Sep 16, 2019 23:18
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Also come on what a great name. “OK, time for the gheeeeeeeeeee!”
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Sep 16, 2019 23:40
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I've started to see pre-prepared ghee at my local grocery store in jars but I'm waiting for them to make a viscous version that gets extruded from a nozzle on an aerosol can: Ghee-wiz.
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Sep 17, 2019 00:43
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poeticoddity posted:I've started to see pre-prepared ghee at my local grocery store in jars but I'm waiting for them to make a viscous version that gets extruded from a nozzle on an aerosol can: Ghee-wiz. I'm going to try a fermented tomato and cabbage recipe so I can throw them at you
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Sep 17, 2019 00:59
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Ghee is easy as poo poo to make. Melt a bunch of butter over medium heat. Keep it there until it foams. Keep it there for longer until it starts to boil. Keep it there for longer until the boiling stops, which means the water's been driven off. You don't want to burn the milk solids, so lower the heat if you need to to stop that from happening, but it's fine if they get a bit brown. Cool it, strain it into something. You have ghee. No need to spend extra money buying premade ghee when it's so easy to make.
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Sep 17, 2019 01:09
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Phanatic posted:Ghee is easy as poo poo to make. You can get it at Trader Joe’s for dirt cheap though-totally worth it.
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Sep 17, 2019 01:19
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Costco has it by the tub.
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Sep 17, 2019 01:37
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toplitzin posted:Costco has it by the tub. Costco has everything by the tub. Ghee is loving awesome though, worth the space in the fridge for sure!
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Sep 17, 2019 01:42
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Giving pickles a try using the chefsteps recipe. Added some pickling spice, dill, garlic cloves and sliced jalapeño to the brine.
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Sep 17, 2019 02:11
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Imo the correct way to buy ghee is to go to an Indian grocery store and get a jar so big it'll last you like 5 years. Also, Indian grocery store, you're gonna buy plenty of other stuff there too.
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Sep 17, 2019 06:04
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Anne Whateley posted:Imo the correct way to buy ghee is to go to an Indian grocery store and get a jar so big it'll last you like 5 years.
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Sep 17, 2019 15:55
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Dacap posted:Giving pickles a try using the chefsteps recipe. Added some pickling spice, dill, garlic cloves and sliced jalapeño to the brine. You motivated me to try myself since I'd been eyeing the recipe for a while. 
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Sep 18, 2019 03:54
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