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DeeMurf posted:Ok, and why is that? Seems to me that if it's a big enough piece of meat it would (potentially) take even longer than that to thaw out on my kitchen bench. Am I missing something here? Part of the cooking process is reducing the levels of harmful organisms to SAFE levels. The temperature danger zone for any food is 70-120°F. In this zone, microorganisms reproduce at a high level. The proper methods for thawing food are in a refrigerator, under cold running water or in a microwave as part of the cooking process. The counter-top is not a safe place to thaw food. Again, cooking REDUCES the level of harmful bacteria to SAFE levels. Cooking does not kill all bacteria and some bacteria can hibernate during the cooking process. SlayVus fucked around with this message at 17:32 on Nov 2, 2013 |
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Nov 2, 2013 17:30
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| # ¿ Apr 29, 2024 04:10 |
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Seasoning them before putting them in the freezer did nothing for you. I would suggest marinading your steak for a few days in your refrigerator before cooking them if you're going to season them like that.
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Nov 27, 2013 13:48
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Is it better to get like one of the real rectangular cambro or a short and long rectangular cambro? They don't appear to have like regular square cambros.
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Jan 17, 2014 19:23
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EAT THE EGGS RICOLA posted:Use oil instead of butter, it will give it a much better sear. If you want to add butter, finish with it instead. What about clarified butter? It has a higher smoke point than olive and canola oil. Sure it's a little more involved, but it could make for more flavor since you're cooking with fat at that point.
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Feb 12, 2014 19:22
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So I was doing some reading about Sous Vide for when I eventually get an Anova and I came across something a little disturbing about the use of plastics for sous vide. I came across these two articles http://www.chow.com/food-news/107898/cooking-sous-vide-in-plasticis-it-safe/ http://nomnompaleo.com/post/12463202060/cooking-sous-vide-plastic-safety Basically, it boils down to this. Unless you're using FoodSaver bags, silicone bags, the SousVide Supreme bags, or other EA/BPA free plastics; estrogen is leaching from the plastic into your food. I don't think this has been discussed in this thread and I'm not sure how common knowledge it is even for the professionals.
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Feb 21, 2014 14:03
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No Wave posted:Most of the bags you see these days are BPA-free. I know my VacMaster bags are. Ziploc bags appear to be as well. Still worth checking to make sure when you're making your purchase, though. EA free is different from BPA. EA releases estrogen.
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Feb 21, 2014 15:34
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Maybe someone has done this or can do this, but I have a question. Would/could/have you use(d) a stand alone water pump with the anova or sansaire to increase the water circulation when cooking large batches of food to lower temperature differentials in the water?
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Feb 24, 2014 08:59
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Do all shipments of the Anova take up to 21 days to arrive? Because three weeks seems like a long time to wait for something. Is demand really just that high?
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Feb 27, 2014 03:51
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No Wave posted:Isn't that a little dramatic? My understanding was that most of the badness on meat is on the outside, which will be taken care of by the sear. Bacteria don't just live on the outside, they live on the inside of the meat. When spoiling bacteria become active, it doesn't matter whether you're meat is cooked or no it has already started to spoil. You're not just cooking the outside of the meat when you stick in the water bath for 5-6 hours. You're pasteurizing the WHOLE product.
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Feb 28, 2014 16:31
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| # ¿ Apr 29, 2024 04:10 |
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So I'm going to pick up a sous vide IC when my refund comes in. Is the Anova the go to IC to get right now?
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Jan 23, 2016 22:28
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