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The dutch oven will be destroyed.
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Jan 29, 2016 17:45
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| # ¿ May 4, 2024 00:24 |
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The heart capacity of iron is far below that of water. Nope.
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Jan 31, 2016 06:46
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You'd be better off with a similar mass of lexan than iron if it was only mass heat capacities that mattered. It's more useful to have the container less thermally conductive and have lower emissivity. Plastics are the way to go. Get your heat stability from fancy electronics and more water.
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Jan 31, 2016 06:50
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Visualize sous vide gibblets. This may actually work for making gravy.
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Feb 1, 2016 12:19
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Scallops are sear-flip-sear-done.
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Feb 12, 2016 15:55
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I'm starting an Arduino-based sous vide system. If I'm not back in two weeks, tell my family that between a bunch of water, metal, and electrical equipment I shocked myself and died. But in all seriousness, Arduino has an extensive PID control library. I'm excited to see what an old camping Coleman cooler with two thermistors and a PID-controlled relay running a large immersion boiler can do.
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Feb 24, 2016 15:01
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Thermal conductivity is only weakly dependent on pressure. Very. Below boiling temp, you are seeing no effects on temp of the water. 140F water is 140F irrespective of altitude.
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Apr 17, 2016 02:37
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What did you sear with?
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Jul 25, 2016 04:21
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| # ¿ May 4, 2024 00:24 |
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lavaca posted:Costco was selling tomahawk ribeyes for the same price as a regular ribeye so I succumbed to novelty and bought a package. Has anybody had success cooking one of these before? I was thinking 133ish for two hours based on thickness and fat content, but then I saw a bunch of Reddit posts claiming that it would take 4-5 hours. Knowing that it might be hard to fit one into a regular skillet, I do have a giant cast iron griddle I can use to sear it. I am cooking one of those motherfuckers right now, and in another cambro pan I have lamb leg going. Big party tonight. I have a question about the gelatin conversion thing. I'm looking up that the process starts around 170 F and really gets going around 180 F. that's far, I have been cooking meat at the medium rare temperature -- 134 for lamb, for example -- just so that the meat is still as rare as we all prefer when done. Should you ever sous vide meat at 170, though? Super well done, but highly gelatinized? Or is this a maxwellian thermal distribution thing where cooking at 134 still allows for some collagen to turn to gelatin at the statistical upper edge of the bell curve?
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Apr 6, 2024 18:37
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