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a foolish pianist posted:This is easily the best two-dollar steak I've ever had, and it was really fun to make. Using a larger steak would only make it better, as would being a bit more careful with the blowtorch while searing. All in all, though, tonight's sous vide experiment is a serious success. A ~six-ounce tri tip made for a delicious meal. Torch searing doesn't work as well as throwing the steak in a cast iron pan. Use the torch to quickly dry the surface of the steak and then sear it in a hot pan.
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Oct 14, 2013 09:15
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| # ¿ Apr 28, 2024 22:40 |
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I don't add oil or butter to the vacuum pouch for steak. A vacuum sealed pouch lets you pasteurize food and then hold it cooked in the bag so you can reheat quickly and sear. For home cooks I buy meat and such in bulk and vacuum seal to preserve individual portions. Then I plop those in the water bath.
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Oct 15, 2013 11:00
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Do a midrare short rib.
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Oct 15, 2013 21:20
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Blow torch is great to dry off the surface in a hurry before throwing the steak in a pan. Overkill if you don't already own one though.
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Oct 17, 2013 03:55
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You won't meaningfully render fat out of meat by searing it.
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Oct 23, 2013 23:30
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The bone can be nice for presentation.
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Oct 25, 2013 02:18
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Volatile aromatics will go through the bag, it's fine.
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Oct 26, 2013 19:43
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I own a MAPP Pro torch, use it to dry off the surface of the steak and then throw it in a ripping hot cast iron pan for best results.
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Oct 29, 2013 04:19
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They discontinued MAPP, not MAPP/Pro as far as I know.
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Oct 29, 2013 05:16
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Right but MAPP/Pro has always been propylene.
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Oct 29, 2013 05:50
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Why did you cook a steak for 8h at 140F? What cut was it?
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Nov 1, 2013 02:52
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PurpleLizardWizard posted:So, I stumbled across a book that claims to give instructions for infusing alcohol through sous vide. Does that even work? I guess a steady, warm-but-not-hot temperature might speed it up, but the book is claiming that it "shortens the infusion time from weeks and months to minutes and hours." Is this snake oil, or actually plausible? Just use a nitrous whipper.
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Nov 4, 2013 03:58
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Liquor doesn't age in glass bottles, generally only in wooden casks.
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Nov 4, 2013 05:21
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I dunno, I love my puddle machine but a roast chicken is something that comes out pretty well in the oven.
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Nov 12, 2013 05:07
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Safety Dance posted:Nope. I don't have an ice maker, so I stuck them in the freezer for ~30 minutes before moving them to the fridge. I'm reasonably comfortable that they were in the danger zone for a sufficiently small amount of time, as it wasn't a lot of food. This is probably fine, but putting stuff in the freezer is way slower than tossing the bag in ice water because in the freezer the meat isn't surrounded by cold liquid which cools faster than air.
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Nov 13, 2013 04:23
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Sounds like lovely meat.
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Nov 27, 2013 03:51
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I'm in. I'd give Dave Arnold $65 if he just asked nicely.
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Nov 29, 2013 19:38
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That's what your pal Chemmy does. I detailed that method in the medium rare steak thread. http://forums.somethingawful.com/showthread.php?threadid=3548777&perpage=40&pagenumber=6#post418243456 Chemmy fucked around with this message at 00:20 on Dec 5, 2013 |
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Dec 5, 2013 00:17
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Yeah, the thought was it would force volatile compounds made from burning propane fully mix with air and burn off.
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Dec 13, 2013 03:34
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I work with steel and I agree with your friend it's fine.
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Dec 13, 2013 16:49
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That's not on their Kickstarter page. What's going on?
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Dec 16, 2013 16:32
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Assuming you keep the steaks cool there should be no problem.
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Dec 21, 2013 02:13
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I don't think air bubbles expand very much from room temperature to 180F. Should be around 20%, if they doubled then your bag is leaking or something in there is making more gas.
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Jan 14, 2014 00:14
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Ok, bags inflating can be a sign that bacteria is working in there which is a bad thing.
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Jan 14, 2014 03:24
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I wanted shrimp scampi, so: Shrimp, a little red pepper, and a stick of butter in a bag:  Into the water bath! (Don't buy a Sous Vide Supreme) 58C for 40 minutes:  Delicious butter poached shrimp! (I would have left the shells on but I asked my wife to get them out and she de-shelled them for me in advance.)  I mandolined and then finely chopped a couple shallots, sweated in a little more butter, deglazed with white wine and then poured in the bag contents and the juice of half a lemon:  Nice wide noodles:  Plated: 
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Jan 28, 2014 04:53
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Well you already own it so I doubt you'd buy another one. Aside from the obvious that you admitted there are better cheaper options notice the corroded heat spreader plate. The plate is aluminum and literally eats itself.
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Jan 28, 2014 05:25
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It happens instantly. I had the first one replaced under warranty when I lived in CT. I used the new one after moving to CA and it does the same thing. It's the Demi, not the full size and I think it electrolytically corrodes. I'm counting down the days until my Sansaire arrives.
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Jan 28, 2014 18:48
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Yeah it's a known issue. They replaced it once for me and then never replied to anything I sent them. It's an obvious design flaw.
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Jan 28, 2014 19:35
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In terms of the corrosion it's eating the bath away. It's only a matter of time until it springs a leak, so I'd say the function is compromised.
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Feb 7, 2014 04:15
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The coating on the inside of the bath is also eaten away by the corrosion. The inside of the bath, as well as the heat spreader plate, is corroded.
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Feb 7, 2014 04:34
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I'll take some. My first SVS Demi did the same thing and they replaced it. The walls corrode much less than the heat spreader plate. I'm a mechanical engineer with a background in materials science.
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Feb 7, 2014 05:05
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The full sized SVSs have always been stainless steel. I'd bet they're well aware of the issue. edit: I'm not mad or anything, I bought it on sale for $199 and have used it for like five years (ignoring that it got replaced after a year). I just wouldn't buy a Sous Vide Supreme Demi, there are better options available that are cheaper. When I bought it Polyscience's cheapest circulator was like $600.
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Feb 7, 2014 05:54
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Sansaires are shipping in the US.
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Feb 14, 2014 03:48
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Flanken is the traditional cut for Korean food, maybe start there?
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Feb 14, 2014 17:03
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Steak is pretty nice at 50C. I wouldn't cook steak at that temp for longer than an hour and I certainly wouldn't hold it for long after. It's probably also a good idea to sear the outside with a torch before doing that. Basically if you want advice here: no that steak isn't safe. If you want to cook steaks at that temp you need to do more research into food safety. None of us want to be responsible for you getting sick.
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Feb 16, 2014 03:41
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Or make aligot.
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Feb 19, 2014 15:22
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Sansaire's temperature seems spot on.
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Feb 21, 2014 05:02
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I personally trust the science of someone writing a blog about eating like a caveman.
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Feb 21, 2014 16:25
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I dunno, it's hard to be upset about plastics killing me when it comes from someone who thinks wheat is killing them. I don't doubt plastics leech, it's probably not a good idea to eat 72hr short ribs three meals a day. The average sous vide cook time is what, an hour?
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Feb 21, 2014 16:43
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| # ¿ Apr 28, 2024 22:40 |
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Do you guys not fill your bath with hot tap water? My hot tap is like 46C (115F).
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Feb 24, 2014 19:18
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