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Elizabethan Error posted:so you're gonna report back with your 30d brisket cook soon? It comes out at the end of the video literally inedible and smelling like poop, so I hope not.
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Aug 31, 2020 16:14
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Subjunctive posted:I will happily report back with my $100+ brisket cook the next time I have occasion to make one, yes. Sorry that was unclear. I mean if you want to puddle something for a month why would you use a 100+$ piece of meat and not a cheaper piece? You instinctively know the risk you will ruin it is at 98% even if you have zero idea how meat behaves during cooking. Otherwise properly puddling expensive meat is completely fine by me.
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Aug 31, 2020 16:17
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Dewgy posted:It comes out at the end of the video literally inedible and smelling like poop, so I hope not. 
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Aug 31, 2020 16:28
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Hopper posted:Sorry that was unclear. I mean if you want to puddle something for a month why would you use a 100+$ piece of meat and not a cheaper piece? You instinctively know the risk you will ruin it is at 98% even if you have zero idea how meat behaves during cooking. Because it gets views on youtube
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Sep 1, 2020 01:55
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If you can pronounce 'Worcestershire' then you may use it for the rub.
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Sep 1, 2020 02:03
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Big Willy Style posted:If you can pronounce 'Worcestershire' then you may use it for the rub. https://www.youtube.com/watch?v=oPerqGHwj3k
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Sep 1, 2020 04:43
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I don’t have the full story of what happened in this thread on 30 day cook times but SVE did like a week long cook of beef and it went rancid.
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Sep 1, 2020 07:03
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Never did pork belly sous vide before. Used Kenji's recipe, turned out pretty great. Definitely need to get something better than using the biggest stock pot I have though, had to add a lot of water and keeping the two vacuum sealed packs submerged was a challenge.
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Sep 2, 2020 13:35
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bird with big dick posted:Never did pork belly sous vide before. Used Kenji's recipe, turned out pretty great. Definitely need to get something better than using the biggest stock pot I have though, had to add a lot of water and keeping the two vacuum sealed packs submerged was a challenge. Get a cambro with a lid or anything with a lid it will help keep the water from evaporating. Any restaurant store should have them. Costco was even selling one recently.
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Sep 2, 2020 13:46
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I've got half a brisket going for a 155F swim ahead of this weekend.
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Sep 2, 2020 14:05
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Curious to know times, temps, smoking? or corned beef?, muscle groups you are doing and how it turns out. This has been something I've found to be hit or miss.
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Sep 2, 2020 17:35
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My temp probe is going out on my sous vide. Does anyone know what the probe on the right is called? It's a Pt100 but all the links on Amazon (including the one in my order history) are obviously a different one that isn't designed to be submerged. I made the 1/8" tip-ring-sleeve end, I'm just looking for an industrial probe I can cut down. The one on the left is also "waterproof" and is rusting after a few uses... I would really like to know the magic words to put in for the probe coated in plastic like the right that I can modify for my cooker so it can last another decade! 
Hed fucked around with this message at 20:15 on Sep 5, 2020 |
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Sep 5, 2020 19:59
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Anyone do sous vide pork ribs? I did mine with a rub, 155 for 24 hours, then finished on the grill, copying a Kenji recipe. They were good, but had almost a ham-like texture in parts - I wonder if the long bath in a salty rub cured them somewhat?
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Sep 8, 2020 18:20
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Toebone posted:Anyone do sous vide pork ribs? I did mine with a rub, 155 for 24 hours, then finished on the grill, copying a Kenji recipe. They were good, but had almost a ham-like texture in parts - I wonder if the long bath in a salty rub cured them somewhat? I expect that's exactly what happened, yeah. For ribs I would might try to reduce the salt a fair bit and try adding it before grilling, or something like that.
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Sep 8, 2020 18:31
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And incidentally, this is yet another reason to not integrate any salt to your rubs. Add it separately, salt and rubs serve different purposes so you really should keep control of each purpose separately.
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Sep 8, 2020 19:13
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I just did beef short ribs for the first time. 3 bone plate pre-seared with charcoal and then cooked for 72 hours at 131. Didn't bother with forks - just cut it into 3 rib sections and gnawed it off the bone like an animal. It was super tender but not quite falling off the bone, and tasted like some of the best prime rib I've ever had. My only gripe was that the meat on one of the outer bones was mostly fat. I'll probably do it at a higher temp next time to see the difference in texture and find out which way I prefer.
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Sep 8, 2020 22:12
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asciidic posted:I just did beef short ribs for the first time. 3 bone plate pre-seared with charcoal and then cooked for 72 hours at 131. Didn't bother with forks - just cut it into 3 rib sections and gnawed it off the bone like an animal. It was super tender but not quite falling off the bone, and tasted like some of the best prime rib I've ever had. My only gripe was that the meat on one of the outer bones was mostly fat. I'll probably do it at a higher temp next time to see the difference in texture and find out which way I prefer. Yeah, some beef ribs can have an obscene amount of fat chunks. I usually do the smoke and then sear at the very end. You can always pull off the big fat after the puddle. Any pics of the internal meat? I am curious what you got with 131F@72, as I make mine at 144F@72
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Sep 13, 2020 17:03
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 This is the best I could do in my hungry state. The first rib was the least fatty but my brother stole it before I could take the photo. The one in the back is the one that didn't have much salvageable meat.
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Sep 13, 2020 17:28
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I haven't posted in this thread in a long time, but for some reason it was the first thing this picture made me think of https://twitter.com/officialavatar/status/1304111641743638529
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Sep 14, 2020 15:27
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asciidic posted:
Hrm, no doubt it is technically cooked enough, but that convinces me to stick with 144F. I wonder if the higher heat I use over the 72 hours renders the fat down better without "browning" the interior meat. Also the searing pre puddle looks a bit mushy. I need to excavate to the bottom of my chest freezer to see if I have a pack to do.
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Sep 14, 2020 17:05
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Made Kenji's sous vide lobster (tails) for an anniversary dinner on the weekend. Went for 130F, which worked well for the "turf" component as well, and it turned out very well. Better than previous steaming/boiling/grilling attempts, for sure: not rubbery at all, and great buttery flavour.
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Sep 14, 2020 17:18
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Are we allowed to talk about the Anova Precision Oven here? Because holy poo poo. I’ve done omelettes, asparagus, and bakes potatoes and I’m a convert. Omelette texture like Modernist Cuisine promised and I’ve never achieved. Impossibly soft and fluffy. Tender crisp asparagus. Fluffy interior and crunchy skin on a potato. I can’t wait to make a chicken.
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Oct 4, 2020 07:09
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Ultimate Mango posted:Are we allowed to talk about the Anova Precision Oven here? Because holy poo poo. I’ve done omelettes, asparagus, and bakes potatoes and I’m a convert. Stop saying this, I just bought a different oven!
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Oct 4, 2020 13:20
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I want an APO but we just don't have the space for any more kitchen poo poo so I'm gonna need to sell the house and move first.
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Oct 4, 2020 15:22
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Ultimate Mango posted:Are we allowed to talk about the Anova Precision Oven here? Because holy poo poo. I’ve done omelettes, asparagus, and bakes potatoes and I’m a convert. I pre-ordered one but haven't heard anything about it since the launch date. When did yours arrive, and when did you order?
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Oct 4, 2020 21:12
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xtal posted:Stop saying this, I just bought a different oven! What did you get? The APO is a “classic microwave” sized countertop deal. It can coexist with other ovens. That being said, I really wish I could have replaced my single wall oven with a wall mounted APO that takes 220v. Subjunctive posted:I pre-ordered one but haven't heard anything about it since the launch date. When did yours arrive, and when did you order? You won’t hear until it ships and then it arrives the next day. Sucks, but that’s the way. You should know what wave you are in, email support if you don’t know. So far I’ve done omelettes, egg bites (breakfast for this week), asparagus, and broccoli. Chicken will be dinner one night this week. Also used it to make open faced steak and cheese sliders since I didn’t want to get out the toaster oven. Worked great. Between this, my Roccbox, Grill/smoker, and immersion circulators, I may never use my oven again.
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Oct 5, 2020 05:02
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Yeah I considered the APO, but a countertop model is a dealbreaker to me.
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Oct 5, 2020 10:27
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Woke up to a leaking bag (defective foodsaver strikes again) after 12ish hours into a 24 hour shortrib cook. I rebagged for the rest of the cook (hopefully the meat isn't ruined by the water intrusion) but what should I do to clean the Anova after it's done?
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Nov 9, 2020 17:10
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Nohearum posted:Woke up to a leaking bag (defective foodsaver strikes again) after 12ish hours into a 24 hour shortrib cook. I rebagged for the rest of the cook (hopefully the meat isn't ruined by the water intrusion) but what should I do to clean the Anova after it's done? I'd suggest running the anova in a superhot cook in clean water, like basically as high as the anova will go (I think I can get mine to hold around 190). Change the water after 10 minutes, run it another 10 and you're probably fine.
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Nov 10, 2020 05:14
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ulmont posted:I'd suggest running the anova in a superhot cook in clean water, like basically as high as the anova will go (I think I can get mine to hold around 190). Change the water after 10 minutes, run it another 10 and you're probably fine. This and add some vinegar to the water.
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Nov 10, 2020 09:04
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do newer anovas not have a removable shroud or something? just wash the dang thing in the sink.
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Nov 10, 2020 10:04
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Nohearum posted:Woke up to a leaking bag (defective foodsaver strikes again) after 12ish hours into a 24 hour shortrib cook. I rebagged for the rest of the cook (hopefully the meat isn't ruined by the water intrusion) but what should I do to clean the Anova after it's done? I have grown to hate my food saver. Just waiting for funds to free up for a proper one and bags that are not delicate as frick.
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Nov 10, 2020 16:25
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I have a food saver that's about 5 years old and have never had a bag break. Long cooks at higher temps too. I use cheap Amazon bags too. But I do make sure no liquid or spices are in the area where the bag seals because if they are you are going to have a bag break.
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Nov 10, 2020 16:50
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Are the bags breaking where you are fusing them or because something is puncturing them?
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Nov 10, 2020 16:58
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DangerZoneDelux posted:I have a food saver that's about 5 years old and have never had a bag break. Long cooks at higher temps too. I use cheap Amazon bags too. But I do make sure no liquid or spices are in the area where the bag seals because if they are you are going to have a bag break. I've never had any issues either using the same combination. Another thing I do for longer cooks or if I ever doubt the seal is add one or even two extra seals to be safe. Doesn't hurt anything...
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Nov 10, 2020 20:30
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I've found my cheap Amazon bags to be of higher quality than the official Foodsaver ones when it comes to resisting punctures and unsealing. Though even having switched I still double-seal just to be safe.
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Nov 10, 2020 21:45
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I've been using a puddle machine for over a decade, I've never used anything other than cheap bulk vac seal rolls and the least expensive Rival Seal-A-Meal I could buy, and I've never had a single bag fail. I've re-bagged during prep a couple times because it was obvious some liquid had wicked up and hosed up the seal, but never lost a seal during a cook. I also vac seal a bunch of garden veg for freezing, and routinely vac seal meat in large batches (whenever I'm smoking a brisket I'll do two or three, and then slice, vac seal, and freeze the leftovers) and I've never had any problems with any of that, either.
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Nov 10, 2020 23:05
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I've only had 1 bag failure. It was on a tbone or something and the pone punctured a small hole in it when vac sealed. That's the only time for me. @SubG how do you re-heat your bbq leftovers? SV?
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Nov 10, 2020 23:31
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I've got a few pounds of boneless/skinless chicken thighs cooking away at 165. I am going to shred those SOBs up, make a tinga sauce, and enjoy some god drat tinga tacos. Chicken thighs are still one of the most impressive things with sous vide. Unreal every time!
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Nov 10, 2020 23:49
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sterster posted:I've only had 1 bag failure. It was on a tbone or something and the pone punctured a small hole in it when vac sealed. That's the only time for me. I've reheated leftover pulled pork straight from the freezer with SV. 140 was enough to get it to a pleasant serving temperature without ruining the texture.
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Nov 11, 2020 00:04
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