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mls posted:Just picked up 2 pork butts from Costco since they have the $5 off deal going on right now. Was considering doing Kenji’s sous vide carnitas recipe. I’ve read some of the comments that say 165 can come out dry. Does anyone have any experience cooking it at 160? I stopped doing this particular recipe sous vide and started with the pressure cooker. Much better for some reason.
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Jan 24, 2022 06:42
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| # ¿ May 14, 2024 16:31 |
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The Walrus posted:i am always cautious of adding too much salt when sous viding pork shoulder, at what point does it get hammy? It won’t get hammy unless you add pink salt.
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Mar 3, 2022 03:21
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KOTEX GOD OF BLOOD posted:Yeah the anova app never seems to work right. Honestly, every time I have to use my parents' anova, it's just a drag compared to the Joule, even with the buttons. Very strange. And it can’t control two machines at once still. Extra strange since the APO app is pretty great.
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Mar 30, 2022 01:45
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Zarin posted:Just spitballing, since I haven't really tried anything like that yet myself, but to me that sounds like an ideal case for broiling on the middle rack (or the rack below middle if your broiler is super aggressive). I now want to experiment with my pizza oven. I did steaks and both sides seared equally (top and bottom) and carry over from 850F was insane.
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Apr 4, 2022 06:10
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toplitzin posted:The chicken rice or the french toast tomorrow morning. I find that when I do French toast in the APO I use much closer to one egg per bread slice than half an egg as the recipes suggest. I also try to use the thick bread from the Japanese grocery nearby. Gonna try the chicken rice this week. If I didn’t have frozen peas and carrots what veg do y’all like with this?
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Apr 23, 2022 02:41
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How did you keep the egg bites from sticking? I love them in the APO but they have welded to anything I’ve tried to make them in.
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Apr 26, 2022 05:44
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Flash Gordon Ramsay posted:Pretty big difference. A bare torch tends to just char the very surface, whereas the searzall gives a better actual “sear,” but it does so too slowly imo which can leave you (over)cooking whatever you’re just trying to sear. Pizza oven at 750F-1000F sears things pretty dang well. When I tried steak last the carryover took it from med rare to fully well. I need to work on that. Even searing on a charcoal chimney can be just as easy as a searzall but faster and better in terms of result.
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Apr 28, 2022 03:57
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qutius posted:Seems like an ice bath would be needed when using something like a pizza oven. Which one do you have? They seem like such a great tool to have for the backyard. The Gozney Dome is indeed awesome but I would not use it to casually sear something after sous vide. Its hot enough you don’t need to sous vide first. But that’s another thread. I did beef and chicken in chile sauce to a friend’s camping trip. Did both to a shreddable texture and the 25 people on that trip all insisted that they forever do pre cooked sous vide taco night on future camps.
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May 6, 2022 03:46
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Nephzinho posted:But its so big Is it bigger than my vac master? That thing is 15 years old and is really loud and it needs like new seal bar tape or something.
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May 16, 2022 03:54
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Entropic posted:Do you actually get perceptibly better results with SV veg vs. steaming then broiling them though? Yes. Very much yes.
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Dec 4, 2022 18:19
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Action-Bastard posted:Hello thread, looking for a little advice or guidance on a possible Xmas dinner. Maybe don’t do the whole duck. Do the breasts and dark meat separately even if you sous vide it all, do each at the right temperature.
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Dec 5, 2022 03:11
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| # ¿ May 14, 2024 16:31 |
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Kwolok posted:Did anyone see that sous vide ultrasonic bath video? Makes me seriously tempted to try it... Is this about the ultrasonic fries from MC or something different?
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Feb 17, 2023 18:31
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