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Pretty big difference. A bare torch tends to just char the very surface, whereas the searzall gives a better actual “sear,” but it does so too slowly imo which can leave you (over)cooking whatever you’re just trying to sear. Not really a fan of either. If the food has a remotely flat surface you’re better of tossing it on screaming hot cast iron. If not, under the broiler. Searzall is good to have around for edge cases where the pan/broiler won’t do, but I rarely find myself reaching for it. Ymmv
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Apr 27, 2022 15:48
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Flash Gordon Ramsay posted:Pretty big difference. A bare torch tends to just char the very surface, whereas the searzall gives a better actual “sear,” but it does so too slowly imo which can leave you (over)cooking whatever you’re just trying to sear. Pizza oven at 750F-1000F sears things pretty dang well. When I tried steak last the carryover took it from med rare to fully well. I need to work on that. Even searing on a charcoal chimney can be just as easy as a searzall but faster and better in terms of result.
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Apr 28, 2022 03:57
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Ultimate Mango posted:Pizza oven at 750F-1000F sears things pretty dang well. When I tried steak last the carryover took it from med rare to fully well. I need to work on that. Seems like an ice bath would be needed when using something like a pizza oven. Which one do you have? They seem like such a great tool to have for the backyard. Been enjoying my APO so far, can't get the drat thing to connect to wifi and am hoping to get the price match on the current sale price as well. The thing is big, need to figure out exactly where I am going to keep it. Haven't had a chance to do any "real" cooks with it yet, but will dig into a few things this week. Really happy with how quickly it shipped and arrived!
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May 3, 2022 01:43
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Just got my shopping notification for my chamber vac. I am excite!
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May 4, 2022 18:13
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Mine is out for delivery I'm going to vacuum seal so many goddamn things.
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May 6, 2022 00:24
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So if you wanted to SV something in the Anova oven that'd normally have aromatics included in the vacuum seal, how would that work? Of course you can probably just dump everything into a bowl of water, but I wanted to know if there was a "dry" way to do it since that's the big sell here.
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May 6, 2022 00:50
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Aromatic rub instead. 100% steam won't rinse the roast.
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May 6, 2022 00:59
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qutius posted:Seems like an ice bath would be needed when using something like a pizza oven. Which one do you have? They seem like such a great tool to have for the backyard. The Gozney Dome is indeed awesome but I would not use it to casually sear something after sous vide. Its hot enough you don’t need to sous vide first. But that’s another thread. I did beef and chicken in chile sauce to a friend’s camping trip. Did both to a shreddable texture and the 25 people on that trip all insisted that they forever do pre cooked sous vide taco night on future camps.
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May 6, 2022 03:46
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If I’m taking something out of the freezer, do I need to defrost it first or am I going to just throw it into the room temperature water and let the sous vide get the temperature?
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May 6, 2022 05:25
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obi_ant posted:If I’m taking something out of the freezer, do I need to defrost it first or am I going to just throw it into the room temperature water and let the sous vide get the temperature? Either will work fine.
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May 6, 2022 05:41
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obi_ant posted:If I’m taking something out of the freezer, do I need to defrost it first or am I going to just throw it into the room temperature water and let the sous vide get the temperature? I usually try and preheat my SV bath first but like Jhet said, anything should work here. Don't forget to add extra time when coming from frozen, but that's probably obvious.
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May 6, 2022 07:13
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Only thing I've vacced so far is frozen shrimp but it seems like it pulls a way harder vacuum than my food saver.
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May 6, 2022 21:47
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Perhaps the folks in this thread can help me understand what the best place to pause this process is. I bought three pork loins, I intend to marinade them for char siu, puddle them, then grill them over charcoal. I'm not going to eat them all at once, so intend to freeze them in portions. They'll be sliced up at the time of usage then put atop clay pot rice as it steams (ergo any texture gained from the sear is irrelevant to me). What's the best point in this process to freeze them? Given I'm only going to grill over charcoal for the flavour, is it suitable to freeze them after this, or will I do much better if I freeze them earlier on? I did them under the broiler last time and they ended up fine being frozen after that - still had the very nice internal texture. Edit: The more I thought about this the more I felt it was a stupid question. I'm just going to freeze the finished product and try it. Sir Sidney Poitier fucked around with this message at 21:09 on May 7, 2022 |
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May 7, 2022 20:37
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Sir Sidney Poitier posted:Perhaps the folks in this thread can help me understand what the best place to pause this process is. I actually just did this. Marinated, puddled, froze. To reheat I just thaw in fridge overnight (but you could definitely puddle again if you are short on time) and grill. Turned out great.
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May 9, 2022 15:39
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Anova chamber vac working good  
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May 9, 2022 16:29
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bird with big dick posted:Anova chamber vac working good Dammit...def need to get one of these.
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May 9, 2022 19:39
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It's so quiet! https://i.imgur.com/ILkEBP4.mp4
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May 11, 2022 02:16
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toplitzin posted:It's so quiet! Oh man, this looks great. As soon as my crappy foodsaver knock off dies, I am definitely replacing it with one of these.
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May 12, 2022 19:46
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But its so big 
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May 15, 2022 14:20
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Sportman posted:Oh man, this looks great. As soon as my crappy foodsaver knock off dies, I am definitely replacing it with one of these. porque no los dos? I'm going to keep using the Foodsaver for situations that warrant it, e.g. dry stuff. At least until I run out of the nearly new 150' roll of bags I bought. Then I guess I'll reevaluate since the chamber vac bags are cheaper but also taking some wear and tear off the $350 vac and putting it on the $80 vac seems like not a terrible idea.
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May 15, 2022 14:37
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Nephzinho posted:But its so big Is it bigger than my vac master? That thing is 15 years old and is really loud and it needs like new seal bar tape or something.
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May 16, 2022 03:54
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Ultimate Mango posted:Is it bigger than my vac master? That thing is 15 years old and is really loud and it needs like new seal bar tape or something. this is 100% home counter tops sized. 345W x 285D x 225H mm | 13.6 x 11.2 x 8.9 in
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May 16, 2022 13:29
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If I had access to a 800 degree oven I'd prob just do the steak in that straight up
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May 19, 2022 18:08
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165 for 15 hours sound good for St Louis style ribs?
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May 21, 2022 02:37
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I have some nice beef short ribs that I’d like to smoke. I was planning to puddle for 24 hours at 135 and then take them out, rub them and smoke for 2 hours at 250. How does that plan sound? I like puddling for 48-72 in the bag. These are the actual short ribs not the “Chuck” short ribs or whatever I’ve seen at Costco.
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May 21, 2022 04:33
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A question for APO goons: I was considering going to find a cooler that is sized more appropriately for the size of vacuum-seal bags that I use, but didn't get around to it and after some prodding by my partner I acquiesced to their insistence that the APO could SV stuff just as well as a water bath. The use case in question was reheating some portioned-out smoked pork shoulder that had been vacuum-sealed and put into the freezer. (relatively thin, flat bag) After 2 hours, it was about 132F in the center (from frozen). I think I would have expected a bit better from a water bath due to heat transfer properties, but I dunno! Certainly good enough for our use case (we were only reheating something that was already fully cooked, and it went back under the broiler for another 10 minutes or so for a bit of crisp). So, my question is thus: I have an APO. What is my use case for my two water-bath stick-heaters now? Is there one?
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Jun 27, 2022 00:47
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You can cook two or three things at once during the holidays.
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Jun 27, 2022 02:31
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Or when you make steak for guests and there is that one person that insists on well done.
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Jun 30, 2022 08:52
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Hopper posted:Or when you make steak for guests and there is that one person that insists on well done. I keep some chicky tendies in the freezer for people like that
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Jun 30, 2022 22:06
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Hopper posted:Or when you make steak for guests and there is that one person that insists on well done. Just sear it too long, it’ll get all hosed up like they want it. Are we on the second generation of the Anova chamber vac yet? My pre-ordered APO has me a bit gunshy, but my food saver is making noises that I think are incompatible with life.
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Jul 1, 2022 00:39
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Anybody bother bagging eggs in any way when pasteurizing? I worry about them rolling around and cracking or gunking up the machine. Mine is a pain to clean. So I used to put a little bit of water into a ziplock with the eggs and sink it in there but the whole thing gets kind of fiddly. I suppose another option is stick to more expensive eggs (like the free range brown ones I get sometimes) that have much thicker shells and probably won't break so easily. I mean any bacteria on the outside of the egg is going to get killed right quick, as long as they don't make an actual physical mess.
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Jul 5, 2022 03:07
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Rescue Toaster posted:Anybody bother bagging eggs in any way when pasteurizing? I worry about them rolling around and cracking or gunking up the machine. Mine is a pain to clean. So I used to put a little bit of water into a ziplock with the eggs and sink it in there but the whole thing gets kind of fiddly. I've never had a problem with my eggs cracking or anything like that. If you are really concerned, sink a bowl and put them in there so they can't move around as much?
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Jul 5, 2022 21:14
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I just fluff up a couple side towels on the bottom of the cambro to keep the eggs from moving too much.
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Jul 5, 2022 21:15
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Thanks those are both good ideas. For a while we were getting some insanely thin eggs when we just bought the bog standard grocery store ones here.
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Jul 5, 2022 22:06
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Been awhile since I did steaks. So we're having steaks this weekend! This will be my first stab at doing steak in the APO for the sous-vide portion. Going for non-frozen. Thinking of just setting the unit to the "pasteurize" setting at whatever temp (137F or whatever;I don't recall offhand) for about two hours - does that sound about right? Will finish by searing on a slab of blazing cast iron. (I know there is an APO setting where you put the probe in the meat and it heats and steams the chamber until the meat hits the desired temp, but I think I wanted to avoid that because the chamber ends up hotter than the target temp. Am I wrong here for some reason?) Biggest question is when to brine/salt. I have yet to feel like I have success with brining. When I did puddle/bag SV, I never salted early because most of the time I was puddling from frozen vacuum seal. I'm wondering if there is an optimal brining method for steak, now that the bag and long storage times are not in play? Or would salting right before the steam chamber turn out great?
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Jul 27, 2022 18:26
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The earlier the salt gets absorbed into the meat, the better. So do that first and let it sit for a while.
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Jul 27, 2022 19:23
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TITTIEKISSER69 posted:The earlier the salt gets absorbed into the meat, the better. So do that first and let it sit for a while. Alright! Overnight best? Or just a few hours in the fridge ahead of the steam chamber?
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Jul 27, 2022 20:01
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A few hours in the fridge is plenty. Also I think pasteurized temp is 131, which keeps you within medium rare. You might want to puddle to a lower temp (e.g. 125) and let the sear bring it up to 131 or so, depending on how well you prefer.
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Jul 27, 2022 20:11
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Zarin posted:Been awhile since I did steaks. So we're having steaks this weekend! Yes, you're incorrect about SV mode. The steak and the oven will eventually reach equilibrium, just like a normal SV cook. Use the probe and the SV setting to your preferred temp -a couple of degrees to allow for searing unless your steaks are super thicc. If so, right to target temp.
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Jul 27, 2022 20:16
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TITTIEKISSER69 posted:A few hours in the fridge is plenty. Also I think pasteurized temp is 131, which keeps you within medium rare. You might want to puddle to a lower temp (e.g. 125) and let the sear bring it up to 131 or so, depending on how well you prefer. I usually aim for somewhere between medium rare and medium, though like you said could SV lower and let the sear do some work too. I think I used to aim slightly higher on temp for ribeye in order to try and help the fat render a bit more. Unknown if a couple degrees in the 131-137 range would actually impact that at all though, now that I think about it. Have been doing smoking for a bit, it seems like all the fat rendering temps for those sorts of meats (brisket, pork, etc.) are all closer to 200. Zarin fucked around with this message at 20:19 on Jul 27, 2022 |
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Jul 27, 2022 20:17
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