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The large Cambro containers and lids are expensive and today I saw a huge beer cooler at Lowes for $15, any reason I shouldn't just use that?
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Apr 5, 2017 02:20
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| # ¿ May 3, 2024 20:00 |
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Anybody done skirt or flank steak for Thai beef salad sous vide? Since the steak is served chilled I like it cooked medium but I'm wondering if sous vide changes things at all.
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Apr 8, 2017 22:31
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It's almost always worth it to buy the biggest/best piece of equipment you can afford when it comes to your hobbies. I'm sure we've all been burned by buying the second best *whatever* thinking you can learn to make do and then six months later you're shelling out for the upgrade and now you've got one just sitting on a shelf somewhere never getting used.
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Jun 7, 2017 22:52
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Any harm in doing a 48 hour cook in one of those disposable styrofoam coolers?
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Jun 17, 2017 20:00
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I've had the Krups F203 one for years and it's great. Easy to use, easy to clean, and doesn't take up much space.
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Jul 4, 2017 00:27
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Goast posted:Well this is a thing I guess Hot Pockets?
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Jul 4, 2017 13:31
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I'm doing Kenji's Sous Vide Smoked Beef Chuck (http://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html) recipe soon, is there anything I should do differently if my chuck is in two pieces that are half as thick as what's called for in the recipe? Edit: I see his is a chuck roll. I'm working with two 2.5 lb roasts that are about 1.5 inches thick each. Human Tornada fucked around with this message at 21:48 on Sep 1, 2017 |
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Sep 1, 2017 21:37
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Chuck roast
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Sep 11, 2017 00:34
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What is the texture like for chuck roast cooked at 136 for 18-24 hours? I'm a little worried about some of the grandparents being able to chew it on Christmas. The only chuck I've sous vided before was Kenji's BBQ recipe.
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Dec 23, 2017 17:51
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One time I followed his suggestion to dump the juices (and incidentally quite a bit of the rub) from a sous vide "BBQ" chuck roast into my homemade sauce and it completely ruined it with all the salt. The meat was great, but ruining the sauce moments before dinner was a real bummer.
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Jun 7, 2018 22:33
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VERTiG0 posted:I don't find his recipes salty at all. To me, they're good, I don't really, either. It was just the one time I used the juice from a sous vide bag.
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Jun 8, 2018 04:18
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I guess I shouldn't be surprised that there are gigantic $300 sous vide machines but this dweeb has two of them and an Anova? Edit: How would you describe the taste/texture of sous vide corn vs traditional cooking methods?
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Jul 8, 2018 03:57
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Anybody ever SV chuck roast to get something approximating fajita meat? I was hoping for something sliceable with a little bit of chew. I'm guessing I can't do a wet marinade for that length of time so I'll just want to use a dry rub? It's been a long time since I got the SV out of the closet.
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May 4, 2023 22:47
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Human Tornada posted:Anybody ever SV chuck roast to get something approximating fajita meat? I was hoping for something sliceable with a little bit of chew. I wound up doing this 136° for 24 hours with a simple dry rub, chilled and then seared and sliced. Turned out exactly how I was hoping. The collagen was still a little crunchy when I was slicing it up but when I reheated it later in the hot skillet it turned out really nice.   I did some kind of barrio x Tex-Mex tacos with flour tortillas, diced onion, molcajete guacamole and four chili salsa roja.
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May 6, 2023 19:57
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Must have? Not in my opinion. Some people like to "make do" and some people take satisfaction in assembling the perfect setup. As long as your Dutch oven is big enough there's no real reason to buy a special container. I use an old cooler my parents had in their basement and binder clips with a couple spoons twisty tied on to weigh them down.
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Sep 9, 2023 21:33
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explosivo posted:Anyone try SV chicken wings before? I think generally people say it's not worth it but my issue with chicken wings is always ensuring an even cook for all the wings so dumping a bunch of wings into a bag and thoroughly cooking in a sv bath before finishing in an oven or something sounds appealing. I guess the issue would be needing to finish in an oven long enough to develop a crispy exterior would overcook the meat. Honestly I can't think of a good reason to sous vide chicken wings, Kenji's recipe comes out basically perfect.
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Jan 20, 2024 13:24
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| # ¿ May 3, 2024 20:00 |
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Yeah it can definitely be a bit of a pain, I tried to specify that the end product is basically perfect lol.
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Jan 20, 2024 14:38
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