|
I mean it's a Thermapen Mk 4. It matches precisely the water temp of the Anova, so it would be quite a coincidence if they were both off by the same 10 degrees in the same direction. I've also checked against my Thermoworks Smoke (which uses the thermister instead of thermocouples like the thermapen) and that's within like two degrees, though the precision of that would unsurprisingly be lower. But again not way off.
|
#
?
Oct 1, 2023 04:00
|
|
|
|
| # ? May 2, 2024 20:01 |
|
|
I would email Baldwin politely. I bet he’s the kind of nerd who’d love to get into it and re-examine thermal diffusivity (from appendix A, it looks like he’s relying on previous studies for that)
|
|
#
?
Oct 1, 2023 04:05
|
|
i like nice words
|
I feel like I've really run the Sous Vide gauntlet since getting the Joule and the thing that I'm the most surprised about is that it greatly simplifies cooking the things that the sous vide is good at cooking. I think everyone's natural reaction to me explaining what sous vide is is to assume it's just a more fussy/complicated way to make simple food which might be true in some ways, but it takes the guess work out of cooking this stuff and generally creates less of a mess so it's not nearly as much of a ballache as I thought it might be when I first looked into it.
|
|
#
?
Oct 6, 2023 22:38
|
|
|
Sous vide is a cheat code for sure.
|
|
#
?
Oct 6, 2023 22:45
|
|
|
Has anyone got timings/temps for SV carrots? I want to do the nicest possible roast carrots for Christmas dinner. I'm thinking carrots, peeled and split lengthways, SV in beef dripping, then finished in the oven after brushing down with a thyme oil?
|
|
#
?
Oct 22, 2023 20:03
|
|
|
Marshal Plugnut posted:Has anyone got timings/temps for SV carrots? I want to do the nicest possible roast carrots for Christmas dinner. I'm thinking carrots, peeled and split lengthways, SV in beef dripping, then finished in the oven after brushing down with a thyme oil? 183° F. I do mine for thanksgiving with brown sugar, butter, cloves, etc and they come out perfect.
|
|
#
?
Oct 22, 2023 21:22
|
|
|
MrYenko posted:183° F. posting to save this
|
|
#
?
Oct 23, 2023 05:07
|
|
|
MrYenko posted:183° F. How long for?
|
|
#
?
Oct 23, 2023 08:29
|
|
|
Does hake fillet sous vide well or not really?
|
|
#
?
Oct 25, 2023 16:39
|
|
|
NPR Journalizard posted:How long for? https://www.seriouseats.com/sous-vide-glazed-carrots-recipe
|
|
#
?
Oct 25, 2023 22:01
|
|
|
 The beauty of souls vide is that they really don’t care how long. I can do the prep early or even the day before, throw them in the puddle for at least an hour, but two is fine too, and get them out whenever to reduce the glaze.
|
|
#
?
Oct 25, 2023 23:55
|
|
|
MrYenko posted:souls vide My favorite video game subgenre
|
|
#
?
Oct 26, 2023 00:48
|
|
|
Hey so is the extra hundred bucks worth it for the Anova Precision Cooker Nano vs the Precision Cooker. Plan to buy one in the next month or so
|
|
#
?
Oct 28, 2023 02:15
|
|
|
Hollismason posted:Hey so is the extra hundred bucks worth it for the Anova Precision Cooker Nano vs the Precision Cooker. Plan to buy one in the next month or so The nano takes longer to heat up and uses bluetooth. The precision heats up faster and uses wi-fi. 750w vs 1000w. I have a Nano and it works fine, my phone is playing music/connected to the nano while I do other things in the kitchen. On the website using the code HOLIDAYPREGAME, its $80 for the nano and $128 for the regular one. So a $50 difference. Maybe the wi-fi is cool if you're starting up the heating when you're not home? Not too sure if that is a feature though, maybe someone who has one can chime in. obi_ant fucked around with this message at 07:06 on Oct 28, 2023 |
|
#
?
Oct 28, 2023 07:02
|
|
|
explosivo posted:I feel like I've really run the Sous Vide gauntlet since getting the Joule and the thing that I'm the most surprised about is that it greatly simplifies cooking the things that the sous vide is good at cooking. I think everyone's natural reaction to me explaining what sous vide is is to assume it's just a more fussy/complicated way to make simple food which might be true in some ways, but it takes the guess work out of cooking this stuff and generally creates less of a mess so it's not nearly as much of a ballache as I thought it might be when I first looked into it. People always think it's so fussy but it's less effort than setting up a crockpot since I just use Ziploc bags usually instead of a food saver. Set it and forget it: underwater edition.
|
|
#
?
Oct 29, 2023 04:00
|
|
|
I made some SV brussels sprouts last night and they were pretty delicious, definitely nice and soft on the inside but I halved and air fried them to crisp them up on the outside. Probably wholly unnecessary and not really something I'd do again unless I was prepping a big meal and needed to cook sprouts without keeping an eye on them, but it does simplify dinner when I can leave those simmering for as long as I need to while working on the entree.
|
|
#
?
Nov 3, 2023 17:46
|
|
|
explosivo posted:I made some SV brussels sprouts last night and they were pretty delicious, definitely nice and soft on the inside but I halved and air fried them to crisp them up on the outside. Probably wholly unnecessary and not really something I'd do again unless I was prepping a big meal and needed to cook sprouts without keeping an eye on them, but it does simplify dinner when I can leave those simmering for as long as I need to while working on the entree. Do you have the recipe for this? It would be a total game changer for hosting Thanksgiving. e: vvv Thank you so much! vvv Dango Bango fucked around with this message at 18:20 on Nov 3, 2023 |
|
#
?
Nov 3, 2023 17:57
|
|
|
Dango Bango posted:Do you have the recipe for this? It would be a total game changer for hosting Thanksgiving. Yep this is the one I used but I didn't really do the dijon rub, I just put sprouts/salt/pepper/paprika/butter in the bag and used it for the time/temp instructions more than anything. I was making steaks as well which required a lower temp so I actually cooked the sprouts ahead of time, put them in an ice bath then put them in the fridge. When it was time for dinner I dropped them in the SV bath I had going for the steaks to warm them back up then halved them and air fried them while finishing the steaks. Edit: Definitely heed the warning about air in the bag; they recommend using a ziplock and the water displacement method instead of vacuum seal. I used the vacuum but just clipped a big spoon onto the side of the pot to hold the bag of sprouts down while they cooked and this worked fine.
|
|
#
?
Nov 3, 2023 18:06
|
|
|
I got the Anova chamber vac and it definitely crushes stuff like sausages less than my foodsaver, but I’m going to have to keep the foodsaver around for really big stuff given the pretty small chamber gonna make some quick pickles this weekend with it!
|
|
#
?
Nov 3, 2023 19:31
|
|
|
Subjunctive posted:I got the Anova chamber vac and it definitely crushes stuff like sausages less than my foodsaver, but I’m going to have to keep the foodsaver around for really big stuff given the pretty small chamber It’ll be a little awkward, but you can use a chamber vac like a foodsaver for larger items. https://www.youtube.com/watch?v=xS2jFbx67-k
|
|
#
?
Nov 9, 2023 09:20
|
|
|
Among other stuff, I'm doing some turkey breasts SV that then get put into a stuffing/dressing-like casserole dish. Because of other schedule concerns it's basically: Day 1: Break down turkey so I can make stock with the carcass that evening Day 2: SV the turkey breasts, then chill Day 3: Chop the cold turkey breast and make the dish Trying to decide between: A) Just put the turkey breasts in the fridge overnight, in a ziplock or w/e (not salted and sealed yet) B) Salt the turkey breasts and leave them open-air in the fridge overnight before SV'ing (dry brine) C) Go ahead and fully prepare salt & herbs, vac bag overnight until cooking the next day. D) Try really hard to SV them on day 1 evening, but then leave them bagged cold unopened for an extra day in the fridge. And annoying since I have other poo poo to do on day 1 like the stock and some desserts. I don't often hear about people doing dry brine with SV, so not sure about B. C&D seem like they'd both be fine... just not sure about leaving herbs in the bag with them for the extra day before or after cooking.
|
|
#
?
Nov 14, 2023 01:55
|
|
|
Visiting my folks and brought the SV to make pulled pork for dinner for 8, this time I separated the fat from the juices left in the bag and simmered with some sweet baby ray's to make bbq sauce then mixed it into the shredded pork before serving. It was god drat delicious and was a huge hit. It's fun trying to explain to my grandparents what the hell sous vide is.
|
|
#
?
Nov 20, 2023 16:22
|
|
|
  Sage butter sous vide-ed lobster, and crispy up kale with sharp cheddar 
|
|
#
?
Jan 7, 2024 01:49
|
|
|
Nice looking croissants!
|
|
#
?
Jan 7, 2024 09:19
|
|
|
Johnny Truant posted:
Yes
|
|
#
?
Jan 7, 2024 09:56
|
|
|
Is there anything comparable to the Anova Chamber Vac given a $500 max budget?
|
|
#
?
Jan 7, 2024 19:55
|
|
|
I keep watching coupons and sales on the ones from Vevor because they can be had in larger sizes. They have like 3 of them under $500. I want the DZ260C specifically https://m.vevor.com/chamber-vacuum-...-p_010745143510 The trade off will be its a bigger unit and won't look as nice on the counter as the Anova. Franco Caution fucked around with this message at 07:05 on Jan 8, 2024 |
|
#
?
Jan 8, 2024 07:02
|
|
|
I did the serious eats sous vide brisket for christmas lunch and it was such a hit im now responsible for all the brisket.
|
|
#
?
Jan 8, 2024 08:42
|
|
|
How would lime juice and apple cider vinegar affect brisket cooked for 36 hours? Would they cause problems like curing or similar?
|
|
#
?
Jan 8, 2024 21:41
|
|
|
Franco Caution posted:I keep watching coupons and sales on the ones from Vevor because they can be had in larger sizes. Dang, that looks really good. Appreciate the recommendation, thanks.
|
|
#
?
Jan 9, 2024 03:52
|
|
|
NPR Journalizard posted:I did the serious eats sous vide brisket for christmas lunch and it was such a hit im now responsible for all the brisket. Gonna have to make this, looks to be the same deal as the pulled pork and that's been a huge hit every time.
|
|
#
?
Jan 9, 2024 04:04
|
|
|
explosivo posted:Gonna have to make this, looks to be the same deal as the pulled pork and that's been a huge hit every time. Yeah I’ve been doing it for our extended family Christmas lunch for a few years now and I have sold more than a couple circulators to appreciative relatives.
|
|
#
?
Jan 10, 2024 05:35
|
|
|
So I tried the Kenji pork belly sous vide last night and while it was alright the meat part wasn't as silky and juicy as I hoped, now I was using English pork slices, pre cut quite thin and was wondering if the meat is cut thin should I reduce temp or time to see if it had an effect?
|
|
#
?
Jan 16, 2024 21:12
|
|
|
by.a.teammate posted:So I tried the Kenji pork belly sous vide last night and while it was alright the meat part wasn't as silky and juicy as I hoped, now I was using English pork slices, pre cut quite thin and was wondering if the meat is cut thin should I reduce temp or time to see if it had an effect? Did you season it before bagging? I’m noticing and others have noticed that pre-seasoning seems to firm up meat in sous vide
|
|
#
?
Jan 16, 2024 23:28
|
|
|
Anyone try SV chicken wings before? I think generally people say it's not worth it but my issue with chicken wings is always ensuring an even cook for all the wings so dumping a bunch of wings into a bag and thoroughly cooking in a sv bath before finishing in an oven or something sounds appealing. I guess the issue would be needing to finish in an oven long enough to develop a crispy exterior would overcook the meat.
|
|
#
?
Jan 19, 2024 21:06
|
|
|
explosivo posted:Anyone try SV chicken wings before? I think generally people say it's not worth it but my issue with chicken wings is always ensuring an even cook for all the wings so dumping a bunch of wings into a bag and thoroughly cooking in a sv bath before finishing in an oven or something sounds appealing. I guess the issue would be needing to finish in an oven long enough to develop a crispy exterior would overcook the meat. That is basically the issue. Every recipe I see for sous vide wings is to sous vide it, then pat dry the wings and air chill them overnight, then finish them in fryer or oven. Fryer is the best bet, but even then you can dump wings from frozen into a fryer and have crispy even cooked wings in like 15 minutes instead od sous viding, waiting a day, then frying for a minute.
|
|
#
?
Jan 19, 2024 21:14
|
|
|
Just follow Kenji's oven baked crispy wings recipe. Its killer.
|
|
#
?
Jan 20, 2024 09:22
|
|
|
Kwolok posted:Just follow Kenji's oven baked crispy wings recipe. Its killer. I should add that if you’re baking more wings it will require significantly more oven time
|
|
#
?
Jan 20, 2024 09:37
|
|
|
Steve Yun posted:Did you season it before bagging? I’m noticing and others have noticed that pre-seasoning seems to firm up meat in sous vide Don't think I even salted it but the Kenji recipe had a ton on stuff in, could it have been it needs some sauce as well to keep it all juicy?
|
|
#
?
Jan 20, 2024 12:45
|
|
|
|
| # ? May 2, 2024 20:01 |
|
|
explosivo posted:Anyone try SV chicken wings before? I think generally people say it's not worth it but my issue with chicken wings is always ensuring an even cook for all the wings so dumping a bunch of wings into a bag and thoroughly cooking in a sv bath before finishing in an oven or something sounds appealing. I guess the issue would be needing to finish in an oven long enough to develop a crispy exterior would overcook the meat. Honestly I can't think of a good reason to sous vide chicken wings, Kenji's recipe comes out basically perfect.
|
|
#
?
Jan 20, 2024 13:24
|
|
