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That's exactly right. It should work fine as long as you don't end up cooking the burger for hours on end.
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Apr 16, 2014 22:06
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It's realllly easy deep frying in a cast iron dutch oven. I think I'll try this out next time I make s-v burgers.
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Apr 17, 2014 17:00
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I'd say it still significantly hotter than propane--I've been using a MAPP torch to light my lump charcoal for years and propane just won't get the job done.
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Apr 30, 2014 16:11
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Remember you now have the ability to cook both of them to whatever temp you want. No need to compromise!
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May 1, 2014 20:36
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uPen posted:I think I'm going to lightly freeze my meat before puddling it going forward. Didn't notice some blood getting sucked through the seal when vaccing my brisket and now it's ruined. Double seal them if you have a manual model.
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May 7, 2014 04:15
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Most of their deals aren't particularly great. I'd skip any of the "specialty bags" and just buy two different roll sizes.
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Jul 1, 2014 16:52
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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.
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Jul 13, 2014 20:43
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I've tried babybacks without smoking and it tasted OK but nowhere near as good as just smoked. Combining both techniques seems like it could be pretty good.
OBAMNA PHONE fucked around with this message at 18:20 on Jul 15, 2014 |
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Jul 15, 2014 17:58
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Got a tri tip to cook, how many hours and what temp? i'm seeing some recipes say 2-3 hours and some up to 24.
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Sep 2, 2014 02:26
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Thanks for the info, I'll shoot for 4 hours tonight and serve later this week.
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Sep 2, 2014 03:52
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3lbs ish? it wasn't particularly thick, i think it will be ok.
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Sep 2, 2014 15:29
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4hr tri-tip at 134* made some awesome French dip.
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Sep 4, 2014 06:07
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Jose posted:How useful are vacuum sealers or can I get away with the ziploc + water technique and what is the recommended cook book for doing sous vide stuff? You can find em really cheap on craigslist! i recommend getting one just for storing food in the freezer, it really makes a difference if you want to store food.
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Oct 10, 2014 17:00
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Steve Yun posted:
What do you mean a wobble at that location?
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Oct 22, 2014 16:22
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Making dulche de leche right now at home, can't wait to try it tonight
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Nov 4, 2014 17:48
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BraveUlysses posted:Making dulche de leche right now at home, can't wait to try it tonight trip report: this stuff owns, and was the single easiest thing i've ever made in the sous vide.
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Nov 5, 2014 17:53
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Just add them one at a time and let it recover before putting the next one in.
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Nov 7, 2014 23:56
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No Wave posted:Catboy's right in that even the good bags leak. The water gets gross pretty fast for the multi-day cooks. I've never had a bag leak but it's pretty normal for the smell of the beef to permeate through the bag into the water and my kitchen.
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Nov 18, 2014 20:33
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Mikey Purp posted:My family is very impressed with my fancy puddle machine so I've been tasked to handle the meat for Thanksgiving this year. Thing is, no one wants turkey. So, any suggestions for meat, time and temps for something that could stand in for a thanksgiving turkey? I'm thinking rib roast, tenderloin, pork shoulder, or something along those lines. pork belly porchetta: http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html turkey breast porchetta: http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html
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Nov 19, 2014 17:08
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Ultimate Mango posted:Any tips on sous vide garlic confit? I have a ton of extra garlic from the holiday (don't ask) and I kind of want to do a bunch of small bags confit to save/freeze for use later. However, I know the whole garlic + anaerobic environment thing can be bad. Do you have a pressure cooker and mason jars? it's even easier to do it that way.
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Dec 1, 2014 19:34
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uhhh or just put a fork on top of the bag
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Dec 3, 2014 19:08
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Electric Sugar posted:What about vizzling up a whole bunch of chicken breasts and using them to make chicken salad? Best chicken salad ever. What temp for the broccoli? That and sous vide chicken salad sound really good
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Dec 8, 2014 06:18
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FWIW I never use ziplocs, only foodsavers and have yet to have a leak. lots of people get by fine with ziplocs though.
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Dec 25, 2014 00:50
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SubG posted:Is internal storage really a thing? My dinky little Rival sealer is smaller than one 50' roll, much less the one I'm using and the spare I always have on hand because gently caress getting half way through bagging a bunch of poo poo to discover you've just run out. i'd still recommend checking craigslist for cheap, used vac sealers (i realize this was a response to an australian). There's a ton available every time i've looked and you could buy 3 or 4 used ones for the price of one new one. i think its pretty common for people buy them and never use them.
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Jan 10, 2015 19:00
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Sometimes they already have a hairline crack in them that you won't notice when you drop them in. Use a large spoon to put them in/out of the water, or put them in a ziploc bag full of water to contain them in case of leak.
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Jan 14, 2015 19:48
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So I tried making Mango's technique for BSCBs cooked in red tamale sauce, but I'm not sure where I went wrong but I used this recipe for the sauce: http://www.food.com/recipe/red-chili-sauce-to-be-used-with-traditional-tamales-15301 And cooked with a few cheap (Costco pre-brined) frozen BSCBs for 100 min at 140 and I dunno it was very juicy but the texture was a bit weird and the chicken just didn't have enough flavor when I shredded them and made tacos. Maybe I should try it with thighs? I was looking for some ideas to make chicken breasts better. OBAMNA PHONE fucked around with this message at 01:06 on Jan 26, 2015 |
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Jan 26, 2015 00:42
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Tried it again, this time I thawed them and cooked for 4.5 hours, much much better. I still think the texture is better for burritos or enchiladas than tacos. Maybe I'll try it with thighs next time.
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Jan 27, 2015 07:23
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kensei posted:I was reading somewhere that chicken gets rubbery if you leave it in for longer than 4 hours. C/D? I wanted to cook some to make shredded meat for tacos, and I was hoping to leave it in all day while I am at work. I used ultimate mango's recipe from this thread and it works really well Chemmy posted:Why don't you just braise chicken for tacos? This doesn't seem like a particularly good use for an immersion circulator. well you can chill and freeze the bag when you're done so don't forget that aspect. as always, no moisture loss either.
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Feb 4, 2015 20:59
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I didn't think any of these other terms existed outside of this thread
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Feb 12, 2015 17:56
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I've never had duck confit but here I am, with a pair of legs and thighs, ready to make this happen. Suggestions for sides to go with it? I'm not really up on french cooking in the slightest.
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Feb 20, 2015 18:34
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Whoops, I should have been more specific: I was planning on making confit sous vide
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Feb 20, 2015 21:11
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I picked up 3 of them a few years ago (2 for gifts) when they were on a blowout sale @ 24 bucks each. I'm pretty sure my BiL/SiL don't use theirs much, nor do my parents but i've used mine hundreds of times and never had any issues.
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Mar 12, 2015 17:54
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Indolent Bastard posted:$24? Where was that from? Direct from foodsaver in 2010
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Mar 12, 2015 18:52
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Double seal at each end of the bag, never fails.
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Mar 21, 2015 21:36
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How good do they taste? I wonder if it would be easier to put them into mason jars instead of bags.
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Mar 26, 2015 21:27
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made this last night, best ham i've ever had in my life http://www.seriouseats.com/recipes/2013/12/sous-vide-city-ham-with-balsamic-brown-sugar-glaze-recipe.html
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Jul 13, 2015 20:35
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some temp guidelines here, even if it's for crispy skin chicken thighs http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-thigh.html
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Jul 30, 2015 22:09
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Jan posted:I did this chicken thigh recipe last night and it was goddamn delicious. I bagged the thighs with a slice of lemon, some rosemary sprigs, cooked at 155F for 2 hours, then dunked it in ice water as recommended. I made this very recipe two nights ago and the same thing happened to me--pretty disappointing even though the sauce was tasty and the chicken was extremely flavorful.
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Aug 12, 2015 19:18
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Doubt it. Why 5.5 hours? Pretty sure pork tenderloin is great with @ 1-2hours.
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Oct 12, 2015 20:23
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One trick with cutting the roll with scissors is to put the loose end into the sealer, double seal it and before you release that end of the roll from the sealer, unroll as much as you need and cut the roll. Or it's also easy to use a cutting board and knife to do it.
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Nov 18, 2015 23:41
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