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Human Tornada posted:Honestly I can't think of a good reason to sous vide chicken wings, Kenji's recipe comes out basically perfect. Is this the one with baking soda and salt where you put them in the fridge overnight prior to cooking? Those turn out good, but they make a mess out of my oven and the fat dripping makes it smoke quite a bit.
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Jan 20, 2024 14:20
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Yeah it can definitely be a bit of a pain, I tried to specify that the end product is basically perfect lol.
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Jan 20, 2024 14:38
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We're cooking a dozen filet mignons for my wife's parent's 30th anniversary dinner Saturday night. Since I'm the "sous-vide" guy in the family this task fell on me, which is fine, but the problem is that my schedule won't allow me to sous-vide them on the day we are serving, so I'll need to do that step a couple days in advance. Then re-heat and sear them just prior to serving. My plan is 3 hrs @125F sous-vide, on Thursday evening, followed by an immediate ice-water immersion for 15 minutes to chill, then store in the fridge until it's time to finish them off 48 hours later. Then I'll warm them back up in 125F water for maybe 15 minutes, then pull them out of the bag and sear on a big hot griddle just prior to serving. I'm worried about the 2 day storage in the fridge - should i be? Would it be better to freeze them after immersion cooking? With the storage step do I need to change my time/temp? I've seen that in theory the steaks can be stored for up to 5 days prior to reheating but I can't imagine that wouldn't adversely affect the quality.
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Jan 29, 2024 21:45
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Just dump them in an ice bath, and throw the bowl in the fridge. You've got the reheat and serve down.
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Jan 30, 2024 01:55
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It'll be fine for a couple of days. I've had steaks in the fridge for multiple days before without issue. Besides filet sucks flavor wise so you've only got to worry about texture which will be just fine
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Jan 30, 2024 03:06
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Costco was selling tomahawk ribeyes for the same price as a regular ribeye so I succumbed to novelty and bought a package. Has anybody had success cooking one of these before? I was thinking 133ish for two hours based on thickness and fat content, but then I saw a bunch of Reddit posts claiming that it would take 4-5 hours. Knowing that it might be hard to fit one into a regular skillet, I do have a giant cast iron griddle I can use to sear it. (I'm also open to "it works a lot better in the oven" but was hoping to be able to bake some potatoes at the same time.)
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Feb 13, 2024 03:59
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Just reverse sear it.
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Feb 13, 2024 04:40
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Reverse-sear it in the oven and throw those potatoes in there too.
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Feb 13, 2024 05:56
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i like nice words
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lavaca posted:Costco was selling tomahawk ribeyes for the same price as a regular ribeye so I succumbed to novelty and bought a package. Has anybody had success cooking one of these before? I was thinking 133ish for two hours based on thickness and fat content, but then I saw a bunch of Reddit posts claiming that it would take 4-5 hours. Knowing that it might be hard to fit one into a regular skillet, I do have a giant cast iron griddle I can use to sear it. I am cooking one of those motherfuckers right now, and in another cambro pan I have lamb leg going. Big party tonight. I have a question about the gelatin conversion thing. I'm looking up that the process starts around 170 F and really gets going around 180 F. that's far, I have been cooking meat at the medium rare temperature -- 134 for lamb, for example -- just so that the meat is still as rare as we all prefer when done. Should you ever sous vide meat at 170, though? Super well done, but highly gelatinized? Or is this a maxwellian thermal distribution thing where cooking at 134 still allows for some collagen to turn to gelatin at the statistical upper edge of the bell curve?
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Apr 6, 2024 18:37
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Potato Salad posted:Or is this a maxwellian thermal distribution thing where cooking at 134 still allows for some collagen to turn to gelatin at the statistical upper edge of the bell curve? Baldwin posted:Prolonged cooking (e.g., braising) has been used to make tough cuts of meat more palatable since ancient times. Indeed, prolonged cooking can more than double the tenderness of the meat by dissolving all the collagen into gelatin and reducing inter-fiber adhesion to essentially nothing (Davey et al., 1976). At 176°F (80°C), Davey et al. (1976) found that these effects occur within about 12–24 hours with tenderness increasing only slightly when cooked for 50 to 100 hours.
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Apr 6, 2024 21:12
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The APO is on sale for $560 right now. I think I'm gonna go for it, was considering picking up the breville smart oven but the APO on sale might be a better pick.
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May 12, 2024 00:29
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I love mine!
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May 12, 2024 00:36
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We really love our APO as well. Definitely a little bit of a learning curve and there's some stuff that I wished worked differently, but we more or less don't use our oven anymore. The real cheat code is heating up leftovers. 25% humidity with the fan going and 400-425 heats up crispy food real well. Also for warming up bread. Week old bagels are more or less like they are day fresh.
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May 12, 2024 00:53
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Yeah, I just wish it were easier to clean.
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May 12, 2024 00:54
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Maybe I should be treating it better, but I more or less just wipe it down if I cook something that makes it particularly dirty. Give it a bit more of a scrub every few months. But otherwise I'm treating it like an electric smoker, not trying to keep it spotless.
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May 12, 2024 01:03
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I'm on my fourth warrantied APO. One for a dying fan bearing, 3 for steam rendering the control panel inop/fucky.
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May 12, 2024 12:11
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Well, gently caress. The sous vide circulator I've had for 4 years decided to go bonkers. I put it in the container and the temp read as 160F (in hot tap water thats around 115), unplugged it and rinsed it off with cold water and tried again. It said 198F and fluctuated wildly. That's what I get for getting a relatively cheap one (Gramercy brand), I guess. Gonna get an Anova now. I think the Anova will fit my new container better anyway. isaboo fucked around with this message at 21:06 on May 12, 2024 |
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May 12, 2024 20:41
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I got my Anova the time I came back to my cheap Amazon one and found it turned off and dinner ruined. Wasn't going to risk that happening again. The Anova is a lot better.
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May 12, 2024 20:50
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The chicken breasts I was going to make had a sell by date of today. I've already vacuum sealed them; will they be safe to cook Tuesday when my Anova arrives?
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May 12, 2024 21:01
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isaboo posted:The chicken breasts I was going to make had a sell by date of today. I've already vacuum sealed them; will they be safe to cook Tuesday when my Anova arrives? Freeze them There is very little issue freezing meats if you plan to sous vide them and they are already bagged. Assuming your freezer is pretty cold and if you can spread them out even better as the faster and colder they freeze the less likely there will be crystal formation that harms the texture (but not safety) of the meat. If it's just a few chicken breasts you probably won't be able to tell the difference between sous videing from frozen vs the fridge
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May 12, 2024 21:23
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I usually do fresh chicken breasts at 145F for 2 hours. From frozen I should probably need another hour, right?
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May 12, 2024 21:44
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isaboo posted:I usually do fresh chicken breasts at 145F for 2 hours. From frozen I should probably need another hour, right? 2 hours for chicken breast at 145 frozen is probably fine but it definitely won't hurt to add at least another 30 min let alone an hour. https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast Kenji's lists 1.5 hours as the minimum at 140F and I am assuming he uses non-frozen as his baseline. So you are already 30 minutes ahead of that and at a higher temperature but like I said you can hold chicken at 145 for up to 4 hours without it affecting the cook in any substantial way so holding for longer is a conservative and A-OK approach I'd say.
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May 12, 2024 23:55
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95% of my sous vide cooking is individually bagged, seasoned, frozen chicken breasts, done for 2h to 64°C. I've not died yet and whilst I've not measured it, the internal texture seems to have been done to that temperature. There have been times I'd done 60°C and it was markedly different. That said, these are British supermarket chicken breasts, generally around 220g - not enormous Costco breasts around 350g so I probably would do longer for those fat fucks.
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May 13, 2024 07:03
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Yeah I do 2 hours at 149F for a large frozen chicken breast as per the Joule app and they've been spot on every time. Actually I just did this over the weekend for pot pie filling and the chicken was perfectly cooked.
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May 13, 2024 12:27
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Say I cook some sort of beef roast sous vide, then finished in the oven - what's the best way to reheat it so it doesn't get overdone? Vacuum bag and puddle again? Or are there any safety implications? I'd be having it ~60°C.
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May 27, 2024 20:11
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I personally never finish meat in the oven because I'm terrified of overcooking something that I just put a lot of effort into getting to a perfect temperature in a controlled environment. I broil the ever living hell out of my meat first in the oven, then put it in the puddle. My instinct here has been at the cold core of the meat won't get even lukewarm while the exterior browns and even crisps nicely in the broiler.
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May 27, 2024 20:22
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