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Anjow posted:A couple of questions: I personally love the cooler I use. I'm substituting long cooks in the puddle vs bbq/smoking. It also gives me plenty of space for things like multiple steaks, brisket, ribs etc. If you have the space I'd say worth it. Temps stay very stable and there is no evaporation here is basic setup I used. 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.
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Aug 14, 2020 17:46
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Anjow posted:A couple of questions: I use the rubbermaid square container and it works great, I haven't bothered with a lid, but I normally only cook steaks for about 1-1.5 hours at a time. If the frozen meat is already the right portion you want to cook then yes you can put it in the bag frozen and put it right into the water. If not you'd need a bandsaw to effectively and safely cut frozen meat. I buy TriTip in bulk at Costco, cut it into steak sizes, freeze it, then put it straight into the sous vide from the freezer for dinner almost every day. General recommendations seem to be +50% cooking time if it's frozen.
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Aug 14, 2020 20:20
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I use normal restaurant standard polycarbonate tubs and simply drilled a anova-sized hole in the lid. If you have a dremel it is super easy and cheaper than all those custom lids. And for my large size tub I also have a Styrofoam box, it's one of those they use for food delivery and since the containers are standardized it sits in there snuggly. With this equipment I once did a 36h cook at 80C or so and lost a total of 1mm of water level to evaporation. I highly recommend polycarbonate.
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Aug 14, 2020 20:35
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My local restaurant supply store has started selling pre-cut lids for immersion cookers.
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Aug 14, 2020 20:57
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spankmeister posted:My local restaurant supply store has started selling pre-cut lids for immersion cookers. Even Costco now has a bundle of an Anova nano and container with fitting lid. It’s crazy. I still have another cambro and lid I need to cut, but haven’t needed to do two long cooks at once.
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Aug 16, 2020 05:23
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What’s the best approach if I’ve already taken a cooked steak out of the bath & bag, and then I realize I forgot to make one of the sides so I need another 15-20 minutes? Ok to let it sit out at room temp for that long before searing? Or better to stick it in the fridge or freezer?
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Aug 26, 2020 02:34
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15-20 mins at room temperature is fine, or people would die all the time from eating the last part of their meal.
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Aug 26, 2020 03:07
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OldSenileGuy posted:What’s the best approach if I’ve already taken a cooked steak out of the bath & bag, and then I realize I forgot to make one of the sides so I need another 15-20 minutes? Ok to let it sit out at room temp for that long before searing? Or better to stick it in the fridge or freezer? Put it under a foil tent to keep it from getting too room temp, but like Subjunctive said, 15-20 min isn't going to be an issue for food safety. quote:Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours.
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Aug 26, 2020 03:18
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That passage always makes me reflect on the practice of cooking food at 130F for a couple of hours, but no ill has yet befallen me so I’ll keep it up.
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Aug 26, 2020 03:20
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Subjunctive posted:That passage always makes me reflect on the practice of cooking food at 130F for a couple of hours, but no ill has yet befallen me so I’ll keep it up. I left a casserole in the crock pot overnight after I turned it off, and that's the only time I've ever gotten food poisoning from leaving something out. I did stop doing so after that, tho. Nearly ruined Xmas...
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Aug 26, 2020 03:23
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you could always stick it in ziplock bag and toss it in the bath again if you're really worried but yeah, 15-20 minutes ain't gonna kill you
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Aug 26, 2020 05:05
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It was probably more like 30 minutes, but ate the steak and not dead yet. Thanks peeps
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Aug 26, 2020 05:48
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Subjunctive posted:That passage always makes me reflect on the practice of cooking food at 130F for a couple of hours, but no ill has yet befallen me so I’ll keep it up. Its a function of time as well. The longer you hold a piece of food at a given temperature, the safer it is.
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Aug 26, 2020 06:23
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NPR Journalizard posted:Its a function of time as well. The longer you hold a piece of food at a given temperature, the safer it is. 70F for eight hours
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Aug 26, 2020 06:28
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Ultimate Mango posted:70F for eight hours Pretty sure there has been a graph posted in this thread that gives you the safe times and temps. Couldnt verify off the top of my head.
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Aug 26, 2020 06:31
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NPR Journalizard posted:Its a function of time as well. The longer you hold a piece of food at a given temperature, the safer it is. 98.6°F for 40 years gives it a slightly stiff, yet flabby appearance.
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Aug 26, 2020 08:27
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Ola posted:98.6°F for 40 years gives it a slightly stiff, yet flabby appearance. I dunno if thats killed all the bacteria as well.
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Aug 26, 2020 09:55
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NPR Journalizard posted:I dunno if thats killed all the bacteria as well.
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Aug 26, 2020 14:29
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These long cook times reminds me of the SV everything video where he cooks a brisket for 31 days. https://www.youtube.com/watch?v=4of3b7Xb4Rs It doesn't end well
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Aug 26, 2020 20:52
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God I hate Guga. Also relevant: 
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Aug 26, 2020 21:23
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Yeah when I was first learning I started watching some of his videos. Then slowly realized his 'scientific' methods were ridiculous and they way guga, ninja or whatever their names are would describe food was elementary. Every video, we marinated a steak in orange juice "OH! So tender, wait whats the little bit of flavor. I recognize it but I don't know". Use a loving adjectives please. tangy, sour, salty anything.
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Aug 26, 2020 21:37
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I like Guga, but I’ve started skipping all/most of the tasting portions because they are long, overly simplistic, and they all (especially Guga) make the same expressions every time.
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Aug 27, 2020 20:12
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Aquila posted:I use the rubbermaid square container and it works great, I haven't bothered with a lid, but I normally only cook steaks for about 1-1.5 hours at a time. Thanks, I have done both of these things and am very happy with the results. My next question - if I've cooked some marinated flank steak for tacos, is that something that can sit in my fridge for 1-2 days before searing, for convenience?
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Aug 30, 2020 08:19
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Yep
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Aug 30, 2020 08:20
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sterster posted:These long cook times reminds me of the SV everything video where he cooks a brisket for 31 days. https://www.youtube.com/watch?v=4of3b7Xb4Rs I didn't get past using Worcestershire sauce as a binder and not for flavoring? What the actual f?
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Aug 30, 2020 16:03
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Yeah that makes 0 sense.
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Aug 30, 2020 18:59
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sterster posted:Yeah when I was first learning I started watching some of his videos. Then slowly realized his 'scientific' methods were ridiculous and they way guga, ninja or whatever their names are would describe food was elementary. Every video, we marinated a steak in orange juice "OH! So tender, wait whats the little bit of flavor. I recognize it but I don't know". Use a loving adjectives please. tangy, sour, salty anything. Guga’s entertaining but he really just started doing cooking videos as a hobby and got big by chance. He’s not really perfect but I love seeing his random weird ideas, and some of his suggestions are spot on. Great food porn videography too. Also, Ninja split to his own channel a while back and they don’t film at the office any more, which makes my drama senses tingle. 
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Aug 30, 2020 19:04
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flashy_mcflash posted:I didn't get past using Worcestershire sauce as a binder and not for flavoring? What the actual f? That's a common thing in a lot of BBQ video's. You need some moisture on there to get the spices to stick better. I honestly don't think the worcester will impart a lot of flavor on such a large piece of meat so there might be something to it, but then you might as well use water.
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Aug 30, 2020 22:40
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spankmeister posted:That's a common thing in a lot of BBQ video's. You need some moisture on there to get the spices to stick better. I honestly don't think the worcester will impart a lot of flavor on such a large piece of meat so there might be something to it, but then you might as well use water. Exactly! Worcestershire sauce is something you put a small amount of into a marinade or something. Slathering the meat with it when all you need is any liquid is lunacy and a huge waste.
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Aug 30, 2020 23:07
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flashy_mcflash posted:Exactly! Worcestershire sauce is something you put a small amount of into a marinade or something. Slathering the meat with it when all you need is any liquid is lunacy and a huge waste. Oh no, my forty cents of worcestershire!
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Aug 31, 2020 00:16
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flashy_mcflash posted:Exactly! Worcestershire sauce is something you put a small amount of into a marinade or something. Slathering the meat with it when all you need is any liquid is lunacy and a huge waste. LOL get a grip mate
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Aug 31, 2020 03:37
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Dewgy posted:Oh no, my forty cents of worcestershire! Hey forty cents here, forty cents there, next thing you know you've spent a dollar. 
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Aug 31, 2020 04:31
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Dewgy posted:Oh no, my forty cents of worcestershire! 1 tbsp of worcestershire has 9% daily recommended sodium, using it to bind salt + pepper to your meat is gonna make it very salty.
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Aug 31, 2020 05:14
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I’d worry more if you ate all the meat you could be seasoning with that 1 Tbsp. Why not use fish sauce or sherry instead? Maybe if you’re making a BBQ station kit and have space limitations you’d not want a lot of extra things? I’d rather use worchestershire sauce for sauces or marinades anyway, but it’s not really going to be bad for the ribs or brisket that you’re using it on.
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Aug 31, 2020 05:24
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Is Worcestershire sauce some rare, revered item in non commonwealth nations or something?
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Aug 31, 2020 06:46
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Big Willy Style posted:Is Worcestershire sauce some rare, revered item in non commonwealth nations or something? It just seems like a waste to use it purely for its properties as a liquid and not as a flavouring (which is literally what the dude says). Why not oil? Why not practically anything else? It's not that it's bad or harmful exactly, but this is a guy trying to tell me how to do something, not someone at home for whom Worcestershire sauce is somehow the only available liquid.
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Aug 31, 2020 14:16
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I guess if you are willing to waste a fine brisket you might as well lather it in a 2.50$ bottle of sauce. But it makes no sense, just like puddling meat for a month or doing it with 100+$ worth of meat... Oh wait I sense a pattern there...
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Aug 31, 2020 15:31
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Sous vide brisket is fantastic, and a full brisket of decent quality can easily exceed $100 here. You’re dismissed.
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Aug 31, 2020 15:33
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Subjunctive posted:Sous vide brisket is fantastic, and a full brisket of decent quality can easily exceed $100 here. You’re dismissed.
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Aug 31, 2020 15:45
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Elizabethan Error posted:so you're gonna report back with your 30d brisket cook soon? Hopper posted:But it makes no sense, just like puddling meat for a month or doing it with 100+$ worth of meat... I will happily report back with my $100+ brisket cook the next time I have occasion to make one, yes.
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Aug 31, 2020 15:53
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