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Chemmy posted:Liquor doesn't age in glass bottles, generally only in wooden casks. Without having any science to back me up, I do believe that the difference here is whether you are talking about distilled spirits or infused spirits. As there will still be a lot of flavouring agents remaining in, say, a nitrous whipper infusion compared to a distilled spirit, even if the infusion has been thoroughly strained and cheesecloth'd; the infusion will change flavour profile over time even in the bottle. At least that's my experience with my home infusions. Some "experts" recommend aging walnut infusions for 7+ years, and the one I found of my father's from 1977 has a completely different feel, fragrance and taste than the one I made in 2010.
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Nov 7, 2013 19:46
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MeKeV posted:Does anyone have insider info on the Sansaire? Their last blog post and twitter updates are from 26th October. New purchases are still indicating 18th November. [quote]If everything goes 100% according to plan, we’ll send out the very first units in the last week of November[quote] I tweeted @seattlefoodgeek about the new purchases date and he said he'd fix it. SHrug.
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Nov 8, 2013 11:11
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Walked posted:Man. Every time I sous vide it comes out being the best meat I've cooked. Heat your plates?
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Dec 2, 2013 01:59
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That it is. Pre-release pre-lawsuit. Smug bastard.
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Dec 17, 2013 22:05
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Scott from Sansaire posted a comment that they recommended containers at least 9" tall because that way the unit would sit only on the edge of the container and not on the bottom. The tallest cambro I've been able to find is "only" 8 inches. Anyone seen taller/deeper?
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Mar 7, 2014 00:01
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No Wave posted:This is the one most people use for vizzling: http://www.amazon.com/Cambro-12189C...keywords=cambro Huh, odd. I looked at the Cambro website and couldn't find a Camwear taller than 8" (https://www.cambro.com/Products/Food_Pans_and_Lids/Camwear_Food_Pans_and_Lids/10737422653/1033.aspx ) fake edit: ah, I see, it's listed under "Food boxes", I was looking at food pans / gastro sized. real edit: drat, it seems like they don't sell those here. The only boxes I can find are polypropylene, and that's not good enough for heat. The halfpans etc are the only Cambros sold here that are polycarb, and they don't come in that size. Dane fucked around with this message at 00:48 on Mar 7, 2014 |
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Mar 7, 2014 00:38
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Sansaire chose the absolute worst parcel company in Europe (Parcelforce / GLS). According to the trace, mine's been stuck in a holding pen for the past 3 days. Grrrrrrrrrr.
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Mar 15, 2014 12:42
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Well, gently caress. I got my Sansaire today, and it's borked. The pump is loud as I'd expect something from a diy build using the cheapest materials and the display panel has half its pixels missing. And I was so looking forward to it ...
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Mar 18, 2014 14:44
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Doh004 posted:Definitely let them know as they should replace it pretty quickly, that's no bueno. Yeah, I wrote them immediately, both on the kickstarter comments page and by email. It sucks though, I had ingredients lined up for the first meal.
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Mar 18, 2014 18:17
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They're shipping a replacement Sansaire to me now, hoping it works.
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Mar 20, 2014 23:54
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My replacement Sansaire should arrive today, and they've just emailed me that handling international returns is too tricky at this time, and that I should just keep the faulty one. So I guess I need to try and figure out to fix the noise on the pump, because for a free second unit, I can deal with a faulty display - it's possible to read it, just not instantly. I can see the possibilities already ...
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Mar 26, 2014 10:39
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Steve Yun posted:Mexican groceries! Mine has enough massive bricks of lard and tallow that you could make a small fort Scandinavia desperately needs a massive immigration of mexicans, koreans and chinese. So much good stuff that's just not available.
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Mar 26, 2014 23:35
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Has anyone fiddled around with the inside of the Sansaire? They let me keep my faulty unit, and while I doubt that I can fix the display, I hope I might be able to do something about the noisy pump. Any tips?
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Apr 8, 2014 14:03
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https://www.youtube.com/watch?v=yy4NJi_gogg That's what it sounds like. I have no idea what the cause is.
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Apr 9, 2014 21:43
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I'm doing a small smoked ham in my sansaire, but concentration & memory problems are loving with me. On the package it says cook to a core temp of 75 C. Doesn't that sound pretty high? I would have thought ham would be good at 65?
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Apr 24, 2014 08:45
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Dane posted:I'm doing a small smoked ham in my sansaire, but concentration & memory problems are loving with me. aaand never mind, the Sansaire is busted. Moving the temp adjustment ring clockwise makes a grinding noise and it won't even move the other way. Something must have shaken loose. Sigh.
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Apr 24, 2014 09:02
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deimos posted:This thread is anecdotal poison for Sansaire, I wonder if a statistically significant sample has similar failure rates. I've been very unlucky, no doubt about it. But I haven't heard of many others with problems. This one failed because of a bad solder:  The potentiometer-thing for the temp control just snapped off its solder. The good thing is that their customer service (at least in Europe) is fantastic. At 10 AM I sent them an email describing the problem, at 6 PM I received an answer informing me that a new unit had been shipped to me and that I should feel free to do with the faulty unit what I wanted. This means that if things work out and I'm able to resolder this one and fix the noise on the other one, I'll end up with 3 units for the price of one ...
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Apr 24, 2014 23:16
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With a little one in the house, the quality of our food has seriously gone on a downward spiral, there just isn't time to do the stuff I really want. So I'm planning to batch-cook a lot more, and I'm wondering what sous-vide recipes you might recommend - ones that lend themselves well to freezing or fridging after puddling and that don't require too much work to finish?
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Nov 16, 2014 22:14
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Flash Gordon Ramsay posted:Yeah mine fell from great height one time and I've never been able to get the cover back on properly. The temp wheel also kind of grinds or something when it turns but I assume that's from falling down. Still it works fine so whatever. Hey FGR, be careful with that. I had that grinding sound on mine when I got it. The potentiometer or whatever it was that adjusts the temp had bent a bit, and after using it just a few times, it got worse until it finally snapped off its solder. I got a replacement, but better to be careful. I'd consider opening it up (can be done just with screwdrivers) and checking that nothing is stuck or has been bent there before it gets to where you need to resolder poo poo.
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Dec 13, 2014 01:48
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Flash Gordon Ramsay posted:I tried using my sansaire this weekend and the temp wheel is totally stuck and grinding now and completely nonfunctional. Yay sansaire! ... that ... sucks? (damnit man, I told you!)
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Dec 23, 2014 01:15
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Flash Gordon Ramsay posted:You sure did, so I wan't surprised when it happened. How long is the warrant on these things? Or is it time to get that new Annova? Not sure, but they were really cool about replacing mine at no cost to me, so it's worth a try.
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Dec 23, 2014 10:40
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Steve Yun posted:Freeze the fruit and then thaw, and then vacuum. The ice crystals will break up the plant fibers and cell walls, which makes them easy to vacuum compress. Have you done this with infusions? And how?
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Feb 3, 2015 10:21
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We'll be throwing a naming party for our boy (think baptism without the religious aspects) and since our budget is limited, I am going to do as much of the cooking as possible. Any good suggestions for sous-vide preparations that don't require much, if any, finishing on the day (can be served cold or reheated in oven) and would work well in a buffet setting? At the venue we'll have a single stove and two ovens, but not much in the way of time or equipment. I'm considering doing a lightly cured carpaccio style-thing with rosemary and brown sugar, sliced super thin but other than that I'm feeling very uninspired.
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Feb 18, 2015 21:47
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Thanks for the suggestions, folks. I somehow doubt we'll make pastrami from a WHOLE loving COW, but other than that, thanks!
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Feb 20, 2015 09:54
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Is it just me or is this guy doing everything you shouldn't do with sous vide? http://stefangourmet.com/2013/06/02/hanger-steak-sous-vide/ tldr: he cooks his onglet for 1 hour at 103F, then 1 hour at 121F, then 3 hours at 131F for "warm aging".
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Feb 24, 2015 00:00
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Steve Yun posted:We've been discussing (back and forth in the last few pages) the possibility of cooking in the danger zone for a maximum of 4 hours. The idea is that the meat's own enzymes are the most active in danger zone temps, so as long as you keep it within 4 hours it should still theoretically be safe and, if the enzyme action works as advertised, more tender than a steak just cooked sous vide. In my experience, one nice bout of food poisoning tends to plant you firmly on the cautious side of the fence for a long time.
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Feb 24, 2015 12:05
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There's $25 off the Anova Precision until the end of march with the code SPRING25 - http://anovaculinary.com/products/a..._eid=da8fdbc1e4
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Mar 9, 2015 12:41
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I have a food safety question: I'll be making Kenji's 36 hour porchetta and plan on serving it cold on Saturday. My plan is to prep and vacuum it tomorrow (Tuesday) evening, then fridge it until Wednesday morning, starting the cook there. That means that it will be done Thursday around 8 PM. I'll ice it down, then Friday afternoonish, I'll crisp up the skin somehow, cool it down again and slice and serve Saturday afternoon. Does this sound completely retarded? I can't postpone the deep fry until Saturday because of the venue we'll be at (and because I don't trust the help we have there to not gently caress it up). My concern is mainly with the repeated heat/cool processes and the raw garlic inside the roll-up. I've already decided not to use my usual broad leaf parsley in the roll up just for safety's sake. Should I use powdered garlic for safety? Should I do the crisping immediately after S-V instead?
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Mar 9, 2015 22:03
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Thanks CDC & FGR, I tend to land solidly on the cautious side of the fence when cooking for people outside the immediate family (my dad used to say 'you can do what you want provided you're the one who wipes up the vomit' - he refused to serve mussels at parties). After the sous vide it'll be cooled down completely (and rapidly). I'll be crisping it up with the porchetta at fridge temp, so cooling it back down after the fry shouldn't be a problem.
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Mar 10, 2015 13:56
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One 9 pound porchetta, halved, and a 6 pound eye of round roast. Stringing meats is the bane of my existence. 
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Mar 11, 2015 11:32
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"Hey, this sous vide thing is all the rage, they're making shitloads of money on kickstarter and stuff!" "Awesome, let's get in on that action. What can we make that they'll go nuts over?" "A good Sous-Vide machine is too hard. I dunno. What about fancy clothespegs to hold the bags? Or, no, hey, I've got it! Racks!" https://www.indiegogo.com/projects/lipavi-sous-vide-racks $45-75 for a metal rack. Sigh.
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Mar 16, 2015 16:53
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Steve Yun posted:http://anovaculinary.com/products/anova-precision-cooker?utm_source=facebook&utm_medium=cpc&utm_campaign=spring25 Is it 25% now? When I posted the code a while back it was $25 off for the same code.
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Mar 17, 2015 20:20
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Woot has a sale on Foodsavers today, $60: http://home.woot.com/offers/foodsaver-vacuum-food-sealer-starter-kit-2?ref=cnt_dly_tl
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Mar 27, 2015 15:14
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Juice Box Hero posted:^ I would be interested to hear some answers to that as well. The real benefit as far as poached eggs and sous vide is concerned is volume and consistency, I think. If you're making 3 and you're fairly solid at poaching eggs, then why set up the circulator? But if I were making eggs benny for even 6 people I'd rather focus on getting the other parts just right than faffing around with poaching.
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Apr 13, 2015 11:15
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Some of their stuff is quite good. And I think the problem with the garlic thing was that (and I might totally misunderstand how microwaves work) their recipe was intended for a microwave where 80% power means 80% power, all of the time, instead of the way most consumer microwaves work which is 100% power, 80% of the time.
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Apr 14, 2015 13:42
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Flash Gordon Ramsay posted:The pump on mine was definitely making some intermittent noises. Gonna have to keep an eye on that I suppose. The early Anovas had the same problem the Sansaire does; the impeller shaft is only really fixed at one point which makes it incredibly easy for it to go out of alignment in shipping and makes it vulnerable to tiny manufacturing defects. I don't get why they didn't try to stabilize it more. Maybe that's the case with the new one as well?
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Jun 2, 2015 15:07
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| # ¿ Apr 30, 2024 03:44 |
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When doing steaks, how long in advance would you say I can s+p & bag without curing the meat? I'm buying a large hunk o' beef and portioning it into steaks.
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May 13, 2016 13:37
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