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Straker posted:One red, two black, one left! I think Kalista wanted blue.
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Jun 30, 2014 12:52
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I'm making 72-hour short ribs (129F), and I have a question about sous vizzle interruptus. I'd like to take my circulator over to a friend's house for the evening to make some shrimp and fish and whatnot, but I would also not like to ruin my ribs. If I put a lid on the pot and wrap it with a towel or two, am I likely to cause myself any distress if it's not being maintained for 4-5 hours? My belief is that it'll be fine, since it'll be like doing a cooler sous vide, but 129F is a little on the low side so I thought I'd double check. The ribs are foodsavered, rather than vacuum ziplocked, which also gives me some confidence for no reason that I could explain.
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Jul 13, 2014 20:36
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BraveUlysses posted:I think it would be easier to chill the shortribs in an ice bath and store in the fridge, then resume (and restart the clock) when you return. OK, that's doable, though I would dispute that it's easier! Will push them a little out of dinner time when they complete but I have the feeling that 70 vs 72 hrs isn't going to make a noticeable difference in the output. Thanks. While I'm posting: I'd like to do scampi butter for the shrimp, but I'm not sure that the garlic will have time to mellow in that short a period of time. Should I precook the garlic, or am I worrying for nothing. I guess the garlic is chopped pretty finely...
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Jul 13, 2014 21:00
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I've got some short ribs in for 72 @ 129, per one of the Serious Eats posts; I'm hopeful.
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Jul 15, 2014 18:00
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Mr. Wookums posted:You have to eat around the fat, but it tastes pretty good! Yeah, I was worried about it being under-rendered. Worth moving it up for the last while to help with that, I wonder?
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Jul 15, 2014 18:53
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The "mi-cuit" salmon technique from Modernist at Home was a revelation.
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Sep 16, 2014 03:12
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Can I get a searzall if I didn't back the kickstarter? This is a matter of some importance.
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Oct 14, 2014 04:05
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Anyone have preferred time/temp for beef cheeks?
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Nov 14, 2014 19:55
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"boil in bag"
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Feb 13, 2015 03:15
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I have a sea bass fillet and a whole (small, butterflied) trout. I was planning to treat them like salmon, unless people have better ideas?
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Feb 16, 2015 01:24
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nwin posted:I don't understand how the panini press maintains temp throughout the entire protein without overcooking. Same way a circulator does? As long as it's able to hold the heating medium at the target temp, it doesn't matter whether it's air/water/metal in contact with the food, right? (It'll affect the rate of heat transfer, but not what the final temp of the food is.)
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Mar 13, 2015 15:06
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I'm going to be doing some pork chops tonight and then saving them in the fridge. How long do people generally reheat for? 45 mins at 140 for a thick chop? I'd then sear. Also, does having seasoning in the pouch affect how long they'd keep in the fridge? It would be great if I could get them to last 10 days after cooking, in terms of pre-cooking meals.
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Apr 10, 2015 00:40
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I've got thick-cut pork chops in at 144F, let's say they're 2" thick. I'm fine if they go for 3 hrs, right? My wife is pork-paranoid, so I figured I'd appeal to the authority of random pseudonymous people on a comedy forum.
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Apr 11, 2015 00:52
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Choadmaster posted:2" pork chop starting from 41 degrees in a 144 degree bath will be pasteurized in 2 hours 13 minutes. Thank you!
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Apr 11, 2015 12:11
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ShadowCatboy posted:Spread the cure evenly along all the legs and rub into all the nooks and crannies of the meat. Leave for 1-2 days. I had to do 3 days because I was too busy at work. Vizzle for 36-48 hours at 150*C. The bag juices get pretty drat funky so I wouldn't use them for anything. Do you seal before it sits in the fridge for a few days, or just leave them on a plate?
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Apr 13, 2015 18:33
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Does the sauce in the bag help? I imagine that it makes sealing it more of an adventure, but if it's worth it for flavour... I always figured that BBQ sauce was just surface flavour, and didn't really penetrate the meat.
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May 7, 2015 02:54
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How long do people generally feel vac-sealed stuff is keepable in the fridge after cooking? Does it vary a lot by type of food? I'm looking to build up a collection for a few weeks that I can reheat faster than from frozen, probably steak/short ribs/salmon.
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May 14, 2015 22:01
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I wouldn't think cleaning for food use would be hard, since it doesn't come into contact with food.
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May 23, 2015 02:07
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If you cut it into medallions and place them flat, you could change the calculus a bit, but only the get-to-temp time, not hold-at time.
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Jul 1, 2015 14:48
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Smiling Jack posted:Main problem was structural integrity in getting it onto the grill and then oh my god it's full of stars I've considered wrapping in tinfoil before vac sealing, so I can get it to the grill and the unwrap in situ, but I'm not sure it would work well, and I don't have a grill at the moment. Hmm. Would Saran-wrapping inside a vac bag let me keep liquid seasonings against the item without the usual sealing suction problem?
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Jul 20, 2015 18:29
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I skimmed the thread, but I can't find it: someone posted t&t for ribs that were tender but not falling off. Anyone have experience to share?
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Aug 3, 2015 23:29
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MasterFugu posted:here's a chart that lists times and temps(optimal temps mostly) for various meat types Thanks -- would you consider ribs to be a tough cut? What doneness would you target for tender-but-not-falling-apart?
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Aug 4, 2015 02:37
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LorneReams posted:Try 144. 154 is a bit high. That's where he sent me, and it shows 154F for medium-rare for tough cuts.
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Aug 4, 2015 19:01
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Hmm, last time I used lemon slices I got a bitter taste that I attributed to the lemon. Wonder if it was something else.
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Aug 12, 2015 19:19
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G-Prime posted:Did you make sure to remove the seeds from the slices? I could see those adding a lot of bitterness. I don't recall, so probably not! I had assumed it was from the pith.
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Aug 12, 2015 20:26
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E: ^^^^ that's just ridiculousSteve Yun posted:The nice thing about (most) PIDs is that they scale to whatever you need, the limitation is really your heat generator. You could probably use a $100 Dorkfood PID. From looking at http://www.reptileuvinfo.com/html/watts-heat-lights-lamp-heat-output.html I think it's doable. Halogen bulbs get hot!
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Aug 25, 2015 17:01
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Phanatic posted:Put them in a closed box and it's closer to 100W of heat. How does putting them in a box change the power output? Asking in earnest, this stuff is not my strong suit.
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Aug 25, 2015 18:10
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I feel like an idiot asking, but I can't seem to google it and my memory is useless. What's the name of the sous vide potato technique? I think it involves cooking at two temperatures, and it breaks down in some fancy way.
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Sep 20, 2015 02:32
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I'm not sure that's it, but that's interesting!
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Sep 20, 2015 03:02
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overdesigned posted:Pretty sure you're thinking of starch retrogradation. Yes! Thank you! CrazySalamander posted:In theory, you could do a three step cooking method: cook sweet potatoes at 130F for 30 minutes, then at 145F for 2 hours, then at 185F for 1 to 2 hours for extra sweet still kind of crunchy sweet potatoes for a sweet potato salad or something. Not sure how I feel about crunchy sweet potatoes in a salad, but it's an interesting idea.
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Sep 20, 2015 14:57
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I gave my Sansaire to a friend, what's the current thread favorite unit? I wish I had the Mellow, but who knows when those will ship. Also, what's the preferred fuel for a Searzall? I got lost in some of the MAPP discussions.
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Sep 30, 2015 17:33
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Thank you, I am enlightened!
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Sep 30, 2015 19:04
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What are people's recommendations for Cornish game hen? I've seen anything from 2 to 7 hours at 150-160. It's about 1.5 lbs, I think spatchcocked.
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Oct 15, 2015 22:58
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overdesigned posted:I have been on a shrimp at 170F kick lately. Thaw 'em, bag 'em with some salt and lime, drop in water, bring them to temp with the water bath. When the machine beeps they're done. Chill and eat. Stupid easy. I should probably start making my own cocktail sauce too, but for now, laziness. Lime juice or zest? Shell on or off?
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Nov 6, 2015 23:07
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overdesigned posted:Lime juice, shell off, tail on. About 1tsp salt and half of a lime (or lemon) per pound of shrimp. I rinse 'em after cooking, this is probably optional depending on how much you like salt. Cool, thanks. About how long does your bath take to get to 170F? I've got an Anova with about 16qt of water to heat.
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Nov 7, 2015 00:38
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overdesigned posted:20-30 minutes maybe, kinda depends on what random pot I have handy, whether I remembered to use hot tap water instead of cold, etc. OK, I'll give it a try, thanks. What could go wrong?
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Nov 7, 2015 00:51
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I prefer the term "spreadable".
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Nov 7, 2015 02:34
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Or lye. (They were good.)
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Nov 7, 2015 16:58
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What's the state of the art in small chamber vacs? I'm finding myself more and more annoyed that I can't really seal stuff with liquids.
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Nov 19, 2015 00:29
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| # ¿ May 17, 2024 11:18 |
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Chef De Cuisinart posted:VacMaster VP112S it's a tabletop chamber sealer, cheapest I know of. You can get the VP215 for 900 though. Those look pretty good, thank you!
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Nov 21, 2015 01:54
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