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Agree that recipe is good. I often do it very simple, 83C, carrots and butter in the bag, a minute or so in the frying pan.
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Feb 18, 2019 22:53
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Hasselblad posted:Has anyone else had a significant other get tired of food being cooked perfectly? I don't like to sous vide everything. Even doneness isn't always the best way.
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Feb 19, 2019 07:46
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Big Dick Cheney posted:Pork and beef in the sous-vide. Does adding alcohol help break down the meat like it does in a slow cooker? I don't know about in the bag, but it certainly helps kill the waiting time!
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Mar 20, 2019 08:29
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A huge share of house fires are caused by faulty electrical equipment. If you leave fewer of them running while you are away, the risk is lower. As a compromise, you can do the 24 hour cooks on the weekend where an accidental fire will
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Apr 9, 2019 06:37
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SubG posted:No they aren't. Where I live, 99% of ranges are electric, so that does skew the stats a little.
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Apr 9, 2019 20:53
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Elizabethan Error posted:
It's a heater element. It only needs of the single-point cheap bits like probe or thermostat to fail, or some part of the software to trigger a weird bug, it would then boil the water away in a couple of hours before it caught fire. It's not very likely of course. I use a rice cooker and a PID controller. On a few occasions, the controller has gotten into some weird state where it'll put the power on in a constant, rhythmic, on/off pattern and the temperature will start to increase above the setting. Always caught it before it got too bad and I also have the rice cooker's own thermostat as a backup, it is meant to switch to keep-warm-mode when the water has boiled away anyway. I don't trust that equipment to leave it alone for long periods of time as a habit, but I'll do it now and then.
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Apr 19, 2019 18:19
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Hopper posted:Doing a butterflied then filled and rolled up leg of lamb for Sunday. Due to logistics, I plan to prep and bag it tonight and put in the water tomorrow noon. I haven't tried anything similar, but I would optimistically assume it tastes better because of that.
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Apr 20, 2019 10:16
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Phanatic posted:First, it can't even get hot enough to boil water. Second, assuming that all the water did evaporate, why would it catch fire? Or course it can get hot enough. It has a thermostat that switches off when it reaches the set temp. If that single component fails, 750W will heat 4 gallons of water to boiling in under 2 hours, assuming no losses. 750W constantly on indoors will cause a fire sooner or later. Any electric heater etc at that power can also cause a fire, but usually don't because they too have thermostats. And they are designed to fail in safe ways, after having caused innumerable fires in the past. Hell, a 100W TV can also catch fire, given that there's something wrong with it. For that matter, so can a fridge. I'm not saying it's risky to do multi-day sous vides while away from home, but you certainly can't say it's physically impossible that something can go wrong. If someone you live with doesn't want to, why not throw them a bone and so some longer ones while in the house first.
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Apr 20, 2019 15:00
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Elizabethan Error posted:not really a valid usage case for people with working eyeballs. The whole point is that your working eyeballs would be away, looking at something else. I always get stuck in these derails, I'll scamper away with my trusty fire extinguisher. Ola fucked around with this message at 17:57 on Apr 20, 2019 |
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Apr 20, 2019 17:34
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Spatule posted:How else are you gonna warm up lube? (the answer is baby bottle warmer of course) Can't find a baby bottle warmer that will accommodate a 5 lbs bucket of Val-U-Glide.
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Jun 18, 2019 09:58
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Inspector 34 posted:Well color me educated. I won't mention that again when talking about sous vide to friends unless it actually does apply, but I stand by what I said. Some people cannot or will not accept that bacteria can be killed lower than 165°. Have those people ever eaten sushi? Or an apple?
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Jun 21, 2019 09:01
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Got a cut I haven't cooked before, or even heard about. I had a hard time finding a name for it in English actually, had to go through Latin. Triceps brachii, a.k.a. clod heart, shoulder center, shoulder top (those are two different parts of the same muscle I think) or ranch cut. It's a nice 2 lb square sided rectangular piece, so I think I'll just vizzle it whole, sear it and cut slices. Anyone have any experience with it? Looking for tips for cooking time, temp etc. Think I'll do 135F for 5-6 hours, but perhaps it needs more.
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Sep 15, 2019 17:28
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DangerZoneDelux posted:Definitely a longer. Central Texas is known for that cut but it does cook on the smoker for about 4 hours. I would aim for 10-12 hours and presear it. A simple salt and pepper rub would be your best bet Gotcha. Will throw in puddle when I wake up and then aim for a late-ish dinner.
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Sep 16, 2019 17:13
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Whatever air is in there will expand when heated from room/fridge temp to cooking temp, a very weak jar could possibly break.
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Sep 24, 2019 21:16
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Jhet posted:Again, only if you over tighten the rings on the jars. If you're not using actual mason jars (Ball, Kerr, etc) then you should try them. You just tighten them by hand until just a little snug and the lids are designed so that the air can escape when the expansion occurs. They've already engineered for this exact problem. You can pressure can with many of those jars which will absolutely raise the internal temp to boiling and cause that expansion you're worried about. Gotcha, but I'm sure there are some cheap crap ones around. It wouldn't explode with any big force, just break and spill the contents.
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Sep 24, 2019 22:05
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DangerZoneDelux posted:Definitely a longer. Central Texas is known for that cut but it does cook on the smoker for about 4 hours. I would aim for 10-12 hours and presear it. A simple salt and pepper rub would be your best bet Did this last weekend, in the original packaging. So no presear or seasoning. 138F for 11-ish hours. Nothing wrong with the tenderness, it was real nice, soft and juicy. But the taste was not good. Too beefy, a real gamey, iron-like taste. Perhaps it would have been better if it stewed in presear juices, but I don't think it would make a big difference. I'm sure it's great from a Texan smoker, but I'll give this one a pass the next time. It was from a farmer's market, local, grass, etc etc, so it want cheap either.
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Oct 3, 2019 09:36
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The Slack Lagoon posted:Alright, trying a chicken breast sous vide. 145f for 1h45m sound right? Yes. It's certainly on the safe side. If it gets mushy, go for 1h next time.
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Feb 16, 2020 22:23
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NPR Journalizard posted:Its a function of time as well. The longer you hold a piece of food at a given temperature, the safer it is. 98.6°F for 40 years gives it a slightly stiff, yet flabby appearance.
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Aug 26, 2020 08:27
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No need to be careful, just alley oop it in the puddle. You can set it to anything between desired serving temp and final cook temp. Or you can thaw it overnight in the fridge and broil it in the oven.
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Feb 19, 2021 18:46
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ColHannibal posted:This is not entirely true. The heat flow is faster the bigger the temperature difference is. And the difference in temperature between palatable and cooked isn't very big. It thaws really fast in the puddle and as you say, is likely pasteurized already.
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Feb 20, 2021 19:12
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toplitzin posted:And thus, you have summed up why i loving hate smart/connected appliances. I have dumb old school sous vide with a PID controller that looks like electronic lab equipment, but it fucks up on occasion too. Thankfully/regretfully in the hot direction.
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May 27, 2021 22:40
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Hasselblad posted:Don't forget chicken breasts. Yeah, consistent done-ness and logistics can be a good reason. I've done this on a few NYE parties. Chicken breasts with skin, do them the day before, cool and refrigerate. Then at the party they just needed a few minutes under the broiler to crisp the skin and heat up to a palatable temp.
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Aug 16, 2021 10:16
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I've done thighs a few times, nice quality big ones. I did it because the difference between the inside and outside was too big when I oven roasted. A proper chef would no doubt nail it without the SV, but I'm not as good as a proper chef so SV helps me get a better result.
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Sep 21, 2021 08:20
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| # ¿ May 14, 2024 12:45 |
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Hasselblad posted:leaving meat out in the sun covered with flies and feces. This foodie trend is merely months away.
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Apr 12, 2022 13:27
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