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Yeah, I'm wondering if the people who tried Kenji's sous vide brisket somehow got a cheap piece of meat or had some operator error, because it was pretty great for me. Definitely still moist after the smoking step. I wish I'd written down my temps and times or taken pictures, I'm bad at this stuff. 
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Jan 18, 2017 21:49
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Choadmaster posted:How long did you let the meat marinate before cooking? I'm wondering if that's where my problem was, because as soon as I bagged it, I dropped it in the cambro. The recipe doesn't suggest otherwise, but I wonder if letting it sit in the fridge for 24 hours might have helped. It was sitting in the fridge for about 4-5 hours or so. It's also worth noting that I didn't follow the recipe for seasonings; I just went with what seemed like a good amount of seasoning and proceeded from there.
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Jan 18, 2017 23:17
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Choadmaster posted:How long did you let the meat marinate before cooking? I'm wondering if that's where my problem was, because as soon as I bagged it, I dropped it in the cambro. The recipe doesn't suggest otherwise, but I wonder if letting it sit in the fridge for 24 hours might have helped. I threw mine right in the tub after bagging and they came out great. I cooked them for ~16 hours @ 165.
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Jan 19, 2017 01:29
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Doing a corned beef brisket Sunday. Looking forward to melt in my mouth beef
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Jan 19, 2017 08:36
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Probably a dumb question, but when I'm doing Kenji's SV carnitas, I should take the skin off the pork shoulder before bagging & vizzling, right?
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Jan 19, 2017 22:51
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whats the smallest container i can use my anova precision in do eggs because it seems to want masses of water/depth and its kind of annoying when i want some quick poached eggs
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Jan 19, 2017 23:32
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I've done eggs with mine in a tiny rear end saucepot (2 quarts, maybe?), and didn't have any issues. As long as the water can get to the "min" line you should be golden.
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Jan 20, 2017 00:05
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6 qt plastic is comfortable.
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Jan 20, 2017 02:14
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I felt bad that I didn't take any pictures of my green chuck roast so I decided to do it again This is after 24 hours at 131. Of course I forgot to boil beforehand, and I think years of brewing sour beer have made my home a petri dish.
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Jan 20, 2017 04:11
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Does it smell off?
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Jan 20, 2017 04:45
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Chemmy posted:Does it smell off? Listen to this man. I have had some things look green in the bag not have no other signs of being bad, and have been incredible in the end (and have pinkened up again out of the bag as well).
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Jan 20, 2017 04:49
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Didn't open the bag, but last time it smelled a bit off but not putrid. This time, I just dipped it in a 185F bath for a minute to hopefully sanitize it, then kept going at 131. I'll take it out in a day or so to actually taste it. I mostly just posted the picture now because it sounded like many people hadn't seen the greenening before.
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Jan 20, 2017 05:56
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Friend posted:There's a refurbished FoodSaver FM2000 with a hose and a handful of bags for $39 here. Same company as Meh (and also full disclosure I work for them.) Meh has another refurbished Foodsaver vacuum sealer for sale today for $35. Includes hoses and bags and poo poo. On topic, I made Kenji's brisket once and it was totally fine; I didn't leave it in the oven nearly as long as he suggested though, so that may be part of it. Not the best in the world, but the best I could ever hope to make.
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Jan 20, 2017 06:08
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I've been sous-viding my sausages overnight so that I only have to sear them in the morning. They're good even after eight hours of cooking.
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Jan 20, 2017 13:23
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If I want to sous vide tuna steaks, is my only option to buy flash frozen ones due to parasites?
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Jan 20, 2017 13:29
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So my first gen Anova died last night about two hours into sous vide carnitas. Happily I realized it was off before the bath dropped significantly and just finished the meat in the oven. In terms of replacement- anyone have a persuasive case for the Joule over a new Anova? I'm not a huge fan of the idea of using an app to control it, but maybe I'm missing something.
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Jan 20, 2017 14:43
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You don't need to use the app to control the newer Anova. I think I've used the app once.
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Jan 20, 2017 14:46
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The app is nice if you find the recipe you need in it and for making finer temperature adjustments (0.5 increments w/o the app and 0.1 increments in the app IIRC) plus setting time and temperature in the app is quicker and more comfortable than pressing buttons and turning the scrollwheel for me, but other than that, it works perfectly without the app.
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Jan 20, 2017 17:09
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He's talking about the Joule, which has no control panel on the device itself and requires an app to run it. I don't personally own a Joule, but from what I can tell the most compelling reasons that you'd want one over an Anova are: 1. It's smaller and more compact 2. It's more powerful (1100W vs. 900W or 800W depending on the Anova model) and can easier maintain temp of a larger volume of water 3. In addition to a clip it also has a magnetic bottom, meaning you can stand it up in a pot to cook inshallower amounts of water than you could do with an Anova. The one big downside is the complete lack of an interface. All in all, when my Anova dies I will be taking a hard look at the Joule. It's got a few little extras and thoughtful design choices that I think would make a difference. That being said, Anova will be coming out with a "pro" model soon which may end up being a better buy, and you can get the bluetooth model right now for like $120 on Amazon, which is $80 cheaper than the Joule.
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Jan 20, 2017 17:10
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Since the bottom of the ANOVA is plastic, is there any reason you couldnt/shouldn't permanently attach a powerful magnet to the bottom?
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Jan 20, 2017 17:49
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Crunkjuice posted:Since the bottom of the ANOVA is plastic, is there any reason you couldnt/shouldn't permanently attach a powerful magnet to the bottom? Well, it's certainly not meant to be load-bearing, and having a strong magnet in that proximity to the circulator at the bottom might not be the best idea?
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Jan 20, 2017 18:25
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Yeah, I'm willing to bet the impeller for circulation is magnetically driven. Just about every fish related one is, so I don't see why a sous vide one is any different. Moreover, what would you want the magnet for?
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Jan 20, 2017 18:56
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^^^ magnet lets it stick to a ferrous metal pot when the clip wouldn't work, like with a short pot. If you want to use it with a non-ferromagnetic metal, you could affix a mating magnet below your device, but you're just getting silly now  Schpyder posted:Well, it's certainly not meant to be load-bearing, and having a strong magnet in that proximity to the circulator at the bottom might not be the best idea? Looking at the iFixit teardown, it looks like the impeller motor is actually waaaay up in the housing, so you're most likely fine doing as you suggested.  Veritek83 posted:So my first gen Anova died last night about two hours into sous vide carnitas. Happily I realized it was off before the bath dropped significantly and just finished the meat in the oven. I've only had experience with Joule but it's nice. The app is fine for me, but if my wife ever needs to do it I may need to talk her through it over the phone. So, if you anticipate anyone not-so-tech-savvy using it, perhaps get one with physical controls. Not sure how important the wattage is, as I connected my Kill-A-Watt and my Joule never got above 600W. Perhaps that's because I didn't crank it up really high, but still I would've thought it'd crank it up at the beginning, but no.
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Jan 20, 2017 19:10
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It definitely matter when going to higher temps (my first gen Anova could maintain 190 for veggies like a champ while my BT struggles a bit if the container isn't covered) but I think wattage becomes even more important when dealing with large volumes of water. That may or may not matter to you depending on how often you cook for a crowd.
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Jan 20, 2017 19:26
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BrianBoitano posted:Looking at the iFixit teardown, it looks like the impeller motor is actually waaaay up in the housing, so you're most likely fine doing as you suggested. It's not about affecting the electromagnetics of the motor, the stator and rotor are so close that the permanent magnet would probably be a couple orders of magnitude lower in field strength. It's more about putting a constant axial load on the motor bearings, which will wear them out a lot faster. Motors that small (and electric motors in general) don't tend to have thrust bearings.
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Jan 20, 2017 19:49
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BrianBoitano posted:^^^ magnet lets it stick to a ferrous metal pot when the clip wouldn't work, like with a short pot. If you want to use it with a non-ferromagnetic metal, you could affix a mating magnet below your device, but you're just getting silly now You should probably try a silicone or other easily cuttable material splatter-guard for pans, they cost 10-20 bucks, then cut out a hole on one side, cover the pot up with the splatter guard and insert the Anova through it
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Jan 21, 2017 10:31
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Oh I'm just theorycrafting for others. I have a plastic tub with a matching lid. Lid has Joule-sized-hole, wrap it all up in a towel. Works fine for me!
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Jan 21, 2017 13:53
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If you're putting it in a short pot, won't you be below the min line? It's pretty far up.
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Jan 21, 2017 14:49
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Sous viding a pork shoulder and the seal on the bag failed, there's water in the bag and has been overnight. Should I toss everything out? Or dump the water out into a pot and reduce it?
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Jan 21, 2017 20:18
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Carillon posted:Sous viding a pork shoulder and the seal on the bag failed, there's water in the bag and has been overnight. Should I toss everything out? Or dump the water out into a pot and reduce it? The latter imo. I can't think of anything seriously wrong unless the meat bobbed above the water line or a critter got into it.
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Jan 22, 2017 01:11
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Friend posted:Meh has another refurbished Foodsaver vacuum sealer for sale today for $35. Includes hoses and bags and poo poo. I bought one of these it sealed two bags before breaking
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Jan 22, 2017 10:43
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I've wanted a sous vide tool for quite a while now but finally bit the bullet. I picked up a Joule a week or so ago and I loving love this thing. Wanted to chime in for the Kenji carnitas chat, though.   presentation due to the need to inhale crispy pork butt. 165F in the meat sensory deprivation tank for 18 hours. Finished under the broiler in a cast iron skillet. Texture and taste are both on point. I grabbed a pork belly from the Asian grocer this morning, so that's next in queue. I used to 420 braise it fairly often so I'm looking forward to the vide route. Bonus: cooked ~3.5lb of ribeye last night for some friends. 
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Jan 22, 2017 21:15
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Nice! Can you please share your chimchurri recipe?
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Jan 22, 2017 21:56
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Namaste faggots, I used this one. No access to a food processor so I hand-chopped everything. Still awesome. I used a tiny bit less red wine v than that recipe calls for also.
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Jan 22, 2017 23:06
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Postmaster GBS posted:Namaste faggots, I used this one. Awesome, thanks!
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Jan 22, 2017 23:43
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namaste faggots posted:Awesome, thanks! Would you go as far as to say "Awesome sauce"?
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Jan 23, 2017 01:42
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I just did my first attempt at a creme brulee recipe, in my thermostat-crockpot ghetto sous vide and I think it came out pretty good. I used this recipe: http://recipes.anovaculinary.com/recipe/sous-vide-ultimate-creme-brulee-with-variations I got some 4oz straight side mason jars and filled up 6 of them for individual portions. I'm using a ghetto crockpot-thermostat setup. I preheated two electric kettle's full of water since gets up to temp 10x faster, then dumped them in the crockpot. The recipe called for 90.5C but they cooked closer to 85C for most of the time, getting up to 90 just at the end. The setup just has such a slow thermal response and I didn't really wait long enough for it to stabilize. Torched the sugar with my ts8000, it was a little difficult to get the distance right where I wasn't setting the sugar completely on fire, but still melting it. In the end I got a pretty satisfying crispy toasted top and a silky custardy inside.
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Jan 23, 2017 02:11
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BrianBoitano posted:The latter imo. I can't think of anything seriously wrong unless the meat bobbed above the water line or a critter got into it.
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Jan 23, 2017 03:25
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Family thought I was some sort of wizard with a dirt simple 48 hour co(r)ned beef.
djfooboo fucked around with this message at 08:55 on Jan 23, 2017 |
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Jan 23, 2017 08:30
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Looks rectangular to me.
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Jan 23, 2017 08:52
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