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This is why I never bother with anything on Kickstarter.
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Nov 18, 2013 14:00
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Steve Yun posted:I didn't realize until just now that Sansaire is a pun. You and me both. Damnit
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Dec 18, 2013 00:51
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When you guys are doing steaks in the puddle then searing them afterward, if you're aiming for an internal target temp of 135, wouldn't it be wise to sous-vide them to 130 and then sear? Surely the internal temp would raise at least a few degrees with the quick finishing sear, no?
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Jan 2, 2014 13:36
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Shbobdb posted:I'm seeing a lot of "just a slab of meat" and who the gently caress wants that for a meal? Is this a joke
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Jan 4, 2014 18:39
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I want an Anova but using a pot on my stovetop with my Thermapen, and the food in Ziplocs is working pretty goddamn well if I don't say so. Tough to justify $200 when I'm getting incredible results with what I already have!
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Feb 12, 2014 06:23
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Ribeye steaks are the best steaks.
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Mar 4, 2014 08:31
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Today I'm doing Kenji's sous-vide shrimp (with jumbo tigers, 6-8/lb) at 130 for 15 minutes, then I will sear them atop my Arteflame grill insert for my Weber 22.5" that's been heating up for a few hours now. It'll be served alongside a salad of some sort and arroz con coco.
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Jan 9, 2017 00:26
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sterster posted:Curious to know how the Short Ribs turn out. I saved some ribs from a Ribeye roast that I cut and I don't know what to do with them. Suggestions welcome. Throw them in a smoker.
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Jan 15, 2017 00:49
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Jan posted:On the other end, Anova had a more basic version of this where you could ice bath your water and autostart a cook if it warmed up beyond safe temperatures. Guess what happened? They stopped supporting that feature and dropped it for... "more recipes in app"! They probably dropped it for liability reasons.
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Feb 17, 2017 05:40
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I have a nice hangar steak rubbed with Meat Church Holy Cow in the bath at 125 right now. I will be searing it on my Arteflame grill insert in an hour or so. My first time puddle cooking a steak!
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Feb 19, 2017 20:25
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PHEW my faucet water temp is 125-126.
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Mar 14, 2017 03:20
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sterster posted:I just did the 5lbs porkbutt Kenji has a recipe for. It'd feed that many people. It however takes like an hour in the oven after the puddle cook time. As mentioned I cut the salt to 2 tbs. I did two 10lb pork butts with my Anova about a month ago for a party that I brought to 165 F over 21 hours, then I smoked them at 225 with Kingsford charcoal and sugar maple wood chunks until they reached 203 internal which was another 3.5 hours or so. They were unbelievable.
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Mar 23, 2017 02:20
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Got a big Foodsaver today. The instructions say to leave 4" of space from the stuff in the bag when you seal it, is this really necessary? Seems like a ton of waste off of a roll.
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Mar 24, 2017 03:58
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I put two 10lb pork shoulders into Foodsaver bags and sealed them yesterday. Into the bath at 165 they went for 23 hours. I come home from work today 30 minutes before they are to come out and I notice one of the bags has blown out. It's hard to tell, but I assume a tiny hole formed around the bone of one of my picnic shoulders and a bit of the liquid leaked out. No harm, no foul, no weird smells and everything is cooked through. A soak of the Anova in CLR and vinegar rendered it brilliantly clean, and I threw the shoulders in my Weber Performer for another 3 hours at 300 F over Dragon Breath lump charcoal with a few chunks of cherry wood to get that quick blast of smoke and build up a nice bark before finishing at 203 internal. loving magical stuff, my wife's coworkers are going to be blown away tomorrow.
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Jun 16, 2017 03:46
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I did some carrots in the puddle earlier and have some boneless-skinless chicken thighs in there right now. The carrots I did with salt, pepper, butter and cumin at 185 F for 1 hour. The chicken thighs were mostly frozen and I threw them into the vacuum bag (both foods sealed with a Foodsaver) with a store-bought jerk sauce at 165 F for 2 hours to take into account the frozen factor, with 25 minutes left. Super excited for the results.
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Oct 8, 2017 00:06
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Is there a go-to torch for searing? Is that Sansaire Searing Kit or Searzall worth it at all? If the Searzall, which torch would pair best with it?
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Oct 8, 2017 15:08
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I have embarked on a 22-hour cottage roll (sweet pickled boneless pork shoulder, popular up here in Canada) at 165 F. I am expecting hammy goodness tomorrow.
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Oct 24, 2017 01:12
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VERTiG0 posted:I have embarked on a 22-hour cottage roll (sweet pickled boneless pork shoulder, popular up here in Canada) at 165 F. Update: unbelievably tender and delicious. I blasted it in a 500 F oven for 15 minutes to crisp up the outside after it was done puddling. Not too salty either, I was expecting a total salt overload. Paired it with Kenji's super crispy roasted potatoes and the wife and I crushed it.
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Oct 25, 2017 02:19
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emdash posted:is there a recipe for the roll itself? sounds like something i'd like Feenix posted:Also interested in recipe/instructions. I don't know of one personally, but the brine is just water, salt, sugar and nitrates/nitrites/whatever. They're commonly sold in vac pacs around here.
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Oct 26, 2017 01:47
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My range hood is also dogshit, moves only 180cfm, and I hate it. Who makes a good 30" under-cabinet range hood that won't cost $1000?
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Nov 7, 2017 14:15
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I think they meant break the bird down into parts.
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Nov 18, 2017 16:14
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I'm impressed that it somehow made it to market at all.
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Nov 26, 2017 15:14
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I've done 8ish-lb shoulders in the puddle at 165 for 24 hours a few times now, finished off for about 3 hours in a smoker without issue. I guess this is a bit risky?
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Dec 3, 2017 03:30
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I have wanted to make one of those porchettas for years now. With my week off I think I may have to attempt it. I did a whole turketta last year but didn't deep fry it.
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Dec 26, 2017 15:37
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Elizabethan Error posted:older eggs tend to have looser whites and will break easier. this is likely the reason there's a divergence texture-wise. I'm convinced that this is the reason I haven't been able to do Kenji's hollandaise more than once successfully and I'm sticking to it.
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Dec 28, 2017 20:06
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Hopper posted:This may be a long shot but I assume your vent hood simply releases the air to the kitchen not to the outside? If so check whether there is actually a filter in there. If not buy a filter inlay, it's cheap. This was my thought as well. If the vent hood just recirculates to the kitchen and not outside (like in many apartments) you're just pissing oil all over the place, which would explain the problem. VERTiG0 fucked around with this message at 01:07 on Feb 7, 2018 |
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Feb 7, 2018 01:05
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I start with hot too. It definitely shortens the time to get the water up to temp. Even faster with the insulating factor of the pingpong balls.
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Mar 11, 2018 02:08
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Subjunctive posted:How much do the balls help? I recall reading that they didn’t do much, but I can’t remember where. If I'm doing steak where the water bath gets to 130 it doesn't matter, but if I need to hit, say, 185 for doing carrots or those Starbucks-style egg bites, it helps quite a bit.
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Mar 11, 2018 03:54
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Throw it in a smoker or charcoal grill! Some of my favourite butts have been done sous-vide at 165 then finished for a few hours at 250 degrees F.
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Mar 17, 2018 19:15
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Feenix posted:Why cut? Christ these are $35 CAD on Amazon.ca. gently caress
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Mar 21, 2018 02:50
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We make batches of them on Sundays to take to work with us throughout the week for breakfast and we just microwave the jars for 30-40 seconds.
VERTiG0 fucked around with this message at 21:50 on Apr 28, 2018 |
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Apr 28, 2018 21:43
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Bottom Liner posted:coffee carrots in the oven What is this
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May 9, 2018 02:53
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Do those dudes all live together or what. It's a weird dynamic they have going on.
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May 18, 2018 22:10
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Subjunctive posted:I have to say, half of my circulator use these days is for thawing frozen food on demand. They should advertise that more. Say, for example, a whole chicken... 5lbs. How long, what temp?
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May 20, 2018 23:58
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Eat the fat you cowards
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Jun 5, 2018 02:30
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I don't find his recipes salty at all. To me, they're good,
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Jun 8, 2018 03:17
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I did 27 hour beef short ribs at 159 F. I had never done them before, so I just used salt and nothing else. The texture was perfect but next time I'll have to have a nice sauce to go with. All I did this time was reduce the bag drippings and use that as a gravy.
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Sep 10, 2018 03:12
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xtal posted:I got this instead in case anyone cares Oh drat, I was just going to reply to your other post because I have that same Foodsaver you linked and I think it is cool and good. But that one you bought is dramatically cheaper and will probably be fine too.
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Nov 18, 2018 16:26
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Get an Anova.
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Jan 22, 2019 14:38
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Dumb product supremacy!
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Jan 24, 2019 02:49
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