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My Christmas present from my parents overseas this year is an Anova and a Foodsaver. Do I need to get a good torch, or will my cast iron do the trick for searing my svizzled meat without overcooking it?
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Dec 4, 2013 21:12
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| # ¿ May 17, 2024 15:56 |
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Steve Yun posted:Cast iron > torch for searing Cool thanks. I'll use my cast iron and hold off on a torch until the Searzall and competitor products come out.
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Dec 4, 2013 21:27
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Salt steak before svizzling it, yay or nay?
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Dec 19, 2013 17:28
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Wouldn't the pepper burn and taste bad since I'm going to be searing it at a really high 475+ temp?
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Dec 19, 2013 19:09
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The Midniter posted:The pepper won't burn, that's not really a thing. Could have sworn I read otherwise in one of the old cast iron threads. I also noticed more smoke before I stopped pre-peppering and instead went with post-sear-resting-peppering. I won't derail further though. I like the idea of using whole peppercorns during the svizzle though.
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Dec 19, 2013 20:38
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I am really enjoying the Anova. So far I've done some scotch fillet and eye fillet @ 134 finished off in the cast iron, chicken breast with fresh sage leaves and garlic @ 140 for 3 hours before browning in butter with the garlic, and duck breast @ 140 for 3 hours. If I get a small cheap boneless pork butt roast, and if I can get it to fit in a foodsaver bag, any suggestions for svizzling it? Suggestions for temps, times and what I could do with it welcome. Wondering if I could make the ultimate pulled pork.
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Jan 2, 2014 04:03
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That or there was a bad bacteria on the outside that didn't die off. Blanching would probably kill that bacteria is my guess.
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Jan 5, 2014 07:40
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dotster posted:Yup, the bag inflating is just water vapor. That's what this guy says http://www.douglasbaldwin.com/sous-vide.html#Barbecue_Ribs
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Jan 14, 2014 07:06
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I like turtles posted:I've got a sauerbraten pickling now, using a bottom round roast. Considering doing it in the SVS at like 134 when it's ready. How long should it go? Can't answer your question but if you do this, PLEASE come back and post your results because I love Sauerbraten. edit: PM'd you Bald Stalin fucked around with this message at 03:55 on Jan 30, 2014 |
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Jan 29, 2014 20:33
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Iron Tusk posted:What's the first thing I should make for my wife to justify another kitchen toy taking up space? Steak. If she is like my wife and doesn't like good steak, chicken breast. Don't tell her it was cooked @ only 140 otherwise she may get it into her head that it's not safe even after you explain the science of pasteurization 
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Feb 7, 2014 22:32
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Make sure you're cleaning off any stickers really well though.
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Feb 9, 2014 19:18
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Re: Sansaire vs. Anova, I'd say the Anova is a better recommendation right now because the Sansaire only very recently went into mass production. Who knows, maybe there is a faulty part in the first batches that will fail in 50% of the units in 6 months.
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Mar 9, 2014 04:33
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I prefer cast iron pan sear over Iwatani for beef steaks and pork chops. Obviously I don't have the Searzall yet but apart from spreading the heat more I don't see it making enough of a difference to sway me. Maybe niche applications. (I'll still buy a Searzall and whatever torch they recommend/support)
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Mar 12, 2014 00:55
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No Wave posted:For those keeping track, that's a few broken Sansaires already, no broken Anovas - has a tipping point been reached? Can the hivemind recommend the Anova over the Sansaire? I mentioned earlier in the thread that we should be recommending the Anova already because the Sansaire only just went into mass production, anecdotes of faulty equipment aside.
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Mar 18, 2014 15:51
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Drive By posted:I'll be happy to take questions/post details/tell you about that one time I almost passed out from the cigarette smoke in a Chinese electronics market. Are you reaching out to any famous entertainment chefs that have a home-cook following? Alton Brown springs to mind as someone that might dig your machine, and he just started a new youtube channel that might need content... the Mellow isn't a unitasker after all.
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Apr 22, 2014 06:15
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Nothing while svizzling, salt then pat dry before searing, pepper and salt while resting, done. I don't pepper when searing because it burns.
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May 2, 2014 01:41
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6 - 8 hours sounds way too long. I'd bump the temp up a bit and do it much shorter, like 2 hours max.
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Sep 26, 2014 19:18
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I don't use any oil and steaks don't stick. Need to leave them on a single side without moving for a couple of minutes for them to lift off naturally.
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Oct 12, 2014 21:43
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Wife and I are doing Thanksgiving for 12 people this year. I'm in charge of the turkey, gravy and dressing at the in-laws house where it's being hosted, whilst the wife is at our house making pie and some sides. I won't have much room on the stove for anything else (MIL is doing the mashed potatoes there too) but was thinking I could svizzle something simple in a corner of the house and impress the family with my gadgetry. Any recommendations on a super simple vegetable side dish for Thanksgiving that really highlights the benefit of cooking sous vide?
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Nov 7, 2014 17:50
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Totally doing a couple bags carrots and a bag of small onions. Thanks.
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Nov 7, 2014 19:18
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Casu Marzu posted:
God drat do I love me a fondant potato. Surprised they're not more common in steakhouses.
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Mar 3, 2016 22:44
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Ola posted:I'd never heard of them before. Trying this weekend. This wasn't svizzled, but here was my attempt at fondant potatoes:  Yes yes, trim your asparagus. This was from a while ago.
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Mar 4, 2016 02:47
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Ola posted:My fondant potatoes turned out ok. I found a recipe which browned first, then cooked later. It made the brown bits quite mild tasting. You're not meant to put the browned side into the stock. You brown one side nice and crisp in oil on the stove top, then flip them over so the browned side is on top and remains crispy whilst the other side is cooking in the stock and butter in the oven. The 3 popular recipes/videos I've looked at all follow this method.
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Mar 7, 2016 16:21
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ShadowCatboy posted:Huh neat. I actually did something similar for a Chinese dinner party with Scallion Oil Chicken, 150*F but for 12 hours. It was served cold, super tender and moist and gelatinous: Well done.
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Mar 13, 2016 20:16
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| # ¿ May 17, 2024 15:56 |
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I heard a few times that modern factory farmed pork in the USA is using pigs bred to be really lean (not just surface fat but in the flesh itself). Then I was told this 'kurobota' pork is some special old school pig breed thats nice and fatty. I get this pork along with American 'kobe' beef at my favorite Shabu Shabu place. Seems fatty. Any truth to this?
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Apr 21, 2016 01:49
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