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Fuzzy Pipe Wrench posted:Flank/australian flank/skirt/fajita steak is a spectacularly cheap cut to puddle cook for 24-48. Also if you're using grass fed beef I usually suggest aiming for the shorter end of time ranges. The cheapest meat that I've vizzled into steak-a-bility is Chuck steak, no contest.
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Oct 7, 2013 19:44
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mod sassinator posted:Good points, I think I'll try 130 for 4 hours since there is a lot of fat in these steaks.
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Dec 24, 2013 20:21
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Nicol Bolas posted:Anyone have thoughts on the Aqua Chef? (This sous vide system device thing.) Every time you look at your AquaChef you will probably wish that you'd exchanged it for an Anova (or a similarly highly-rated device). This will last for years until you finally want to get rid of it and at that point it won't be worth anything... No Wave fucked around with this message at 17:29 on Dec 29, 2013 |
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Dec 29, 2013 17:24
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Anyone have any favorite offal they like sous-vide? I'm on a kick. Have had some 145 degree calf liver (good), 140 for 11 hours lamb kidney (better!). Sweetbreads are the next obvious choice, I guess... any others?
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Feb 12, 2014 02:08
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EAT THE EGGS RICOLA posted:Make trotter gear sous-vide. For trotter gear if I do it I'll probably just use this recipe: http://www.seriouseats.com/recipes/2011/03/recipe-for-a-healthy-jar-of-trotter-gear.html?ref=excerpt_readmore Although, looking at it, seems like there isn't much reason not to just pressure-cook instead, as a.) you'll keep the benefits of not emitting any steam during cooking and b.) you're heating the trotter past 160, making any benefits of a lower temp irrelevant. No Wave fucked around with this message at 03:57 on Feb 12, 2014 |
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Feb 12, 2014 03:50
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dotster posted:I have been using clarified butter and EVOO mixed about 50/50 together with good results on the sear and great flavor.
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Feb 12, 2014 20:59
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EAT THE EGGS RICOLA posted:sure, but why bother? just spend 60 seconds with a double boiler.
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Feb 12, 2014 23:56
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Hed posted:Ok, I used to use grapeseed oil so I could just do stupid high heat but I find that I don't get that ~nice brown sear~ as much. Even if it's due to dirty burnt milk solids I think it made a more appealing-looking product. Any ideas for how to get this with oil?
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Feb 14, 2014 00:20
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Ultimate Mango posted:So go from puddle to ice bath in the bag, chill for a bit and then sear in rocket hot pan for as short as possible to get crust? If you have a thermapeen you can sort of figure out what works for you. If you're unsatisfied with sear the other thing to check is how dry the meat is. More oil = better sear because more of the meat will be getting heated (especially on something ultra-lean like a cooked chicken breast), rocket heat not necessary (400 degrees is plenty) No Wave fucked around with this message at 03:23 on Feb 14, 2014 |
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Feb 14, 2014 03:20
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I'd hit them with the jaccard then vizzle a little lower. (the tougher lean meat solution)
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Feb 19, 2014 02:26
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Ultimate Mango posted:I retrograded the starch. I think my mistake was using the fine disk on my food mill straight out of the gate. It was clear that I could whip the crap out of the potatoes and they would not have gotten gluey. The final product was like a nice puree with some chunks, so it worked out. "Nice puree with some chunks" is not a puree - the idea of a puree is generally to serve as a condiment for other items on the plate. I prefer using a potato ricer, but that's because I find food mills really awkward.
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Feb 19, 2014 18:26
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SlayVus posted:So I was doing some reading about Sous Vide for when I eventually get an Anova and I came across something a little disturbing about the use of plastics for sous vide.
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Feb 21, 2014 14:54
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SlayVus posted:EA free is different from BPA. EA releases estrogen. Most SV bags including my VacMasters are made out of polyethylene and nylon (like the foodsaver and SVS are). You can find stuff online that says that even polyethylene has EA but it's fringe-y enough for now that I'm willing to keep using my puddler.
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Feb 21, 2014 15:59
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On the blog ms. caveman effectively concludes that there isn't a problem with most conventional sous-vide bags anyways (as most are made from polyethylene and nylon anyways, just like the FoodSaver bags she approves of). However, it's totally possible that even polyethylene is a truly bad thing, I don't know. I'm not gonna force it on someone who really doesn't like the idea, and if there were EA-free bags I'd maybe switch to use those instead. But there aren't right now. No Wave fucked around with this message at 19:01 on Feb 21, 2014 |
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Feb 21, 2014 18:59
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Ultimate Mango posted:My Dad wanted to get a puddle machine and I told him that until he understood 5 or 6 log reduction of e.coli, listeria, and salmonella that he wasn't allowed to buy or use one and I would not eat anything he made since he would be at risk of killing himself or others. That scared him off, at least for now.
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Feb 22, 2014 05:33
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Falcon2001 posted:Success! Managed to cook a new york strip steak and make a pan sauce out of the bag juice (least appealing title for anything ever, but c'est la vie) and it all turned out pretty drat great. The steak needed to be seared longer or hotter, and the pan sauce was kind of weird but that was the fault of the dessert red we used for it.
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Feb 23, 2014 13:20
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ShadowCatboy posted:I was preparing some sous vide onions for french onion soup, but unfortunately I used yellow onions instead, and cut across the equator instead of pole to pole and now I've got onion mush.
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Feb 27, 2014 03:15
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deimos posted:Pretty sure SubG is saying you two are not doing it right, if the ribeye is normal american thickness (euros tend to do thinner steaks) of 1-1.5" you are not pasteurising your food and might as well not loving cook it. I understand wanting to pasteurize for serving other people etc. For myself I've been eating a lot of rare to bleu meat recently (not ribeye tho) No Wave fucked around with this message at 16:08 on Feb 28, 2014 |
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Feb 28, 2014 16:04
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deimos posted:How is it being dramatic? Don't SV it, sear it and eat it. SV is especially nice for bone-in ribeyes and getting dat deckle to the same temp as the parts near the bone... No Wave fucked around with this message at 16:23 on Feb 28, 2014 |
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Feb 28, 2014 16:18
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a foolish pianist posted:131 is more medium rare than blue.
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Feb 28, 2014 16:22
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SlayVus posted:Bacteria don't just live on the outside, they live on the inside of the meat. When spoiling bacteria become active, it doesn't matter whether you're meat is cooked or no it has already started to spoil. Like, it's 5:30 PM and you have some steak you want to eat. Starting pasteurization at 2:00 PM might have been the better option, but puddling's still a viable option for eating.
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Feb 28, 2014 16:34
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a foolish pianist posted:Stop listening to these crazy people - there's no need to let a steak sit at 132 for six hours to pasteurize. It does nothing. It's not better. Actually, if you're cooking at below 130, it's probably worse - those are the temps at which some bacteria grow faster. And it's not like non-sous vide methods of steak cooking would pasteurize in a way that sous vide doesn't. If you're getting the core of your steak to 132 degrees on a grill, you're not letting it sit at 132 for six hours. No Wave fucked around with this message at 18:05 on Feb 28, 2014 |
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Feb 28, 2014 17:16
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dotster posted:Can we at least talk about why ribeye is the best cut of steak?
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Mar 4, 2014 14:22
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dotster posted:I am kind of spoiled, my family raises cattle and I get loads of grass fed dry-aged beef. Hell the hamburger I get is aged more than most store bought steaks.
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Mar 4, 2014 15:27
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Foxrunsecurity posted:There's M.F. Dulock in Somerville or you can hold your nose and go to whole foods. Most of the Whole Foods dry-aged beef I've seen isn't grass-fed. I'm certainly not above eating it, I'm just on a grass-fed thing recently.
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Mar 4, 2014 20:05
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powertoiletduck posted:did you guys recommend a plastic container for the sous vide? Remember reading something here but can't see it going through the thread - clearly going blind. http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Camwear-1-75-Gallon/dp/B002NQB63E I'm not as hardcore about thermal insulation as a lot of people here, though. Technically a cooler would be better but this is the setup I saw in restaurants. It keeps its heat better than you'd think, and much better than a pot does. I'm a total dumbass so I just cut a hole in the matching lid with the dremel equivalent I had (breaking a few blades in the process, I'd never used one before).
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Mar 6, 2014 00:34
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Chemmy posted:I just leave the lid off, but I haven't vizzled for more than a few hours with my Sansaire. The water does get gross, though, especially after longer cooks. Stuff does leech in and out of the bags (probably obvious to some, but not me) even if you double-bag (which I do for long cooks), which is why you need the container to be food-safe plastic.
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Mar 6, 2014 01:07
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Ultimate Mango posted:I have a Cambro and dremelled a sansaire shaped hole in the lid. Works just fine. I am 36 hours into 72 hour short rib land.
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Mar 6, 2014 01:28
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Looks good - out of curiosity, what's the grate for on the bottom of your water?
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Mar 6, 2014 03:14
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cheezit posted:Are there any recommendations for water heating elements? I just got a Dorkfood PID and was thinking, instead of using the crockpot I've been using. I've seen some builds with things like Norpro heating elements, pre-built PIDS and pumps to circulate water, which look kind of fun. Most of the immersion elements seem like they burn out pretty quickly, even the Norpro elements, some even after a few hours of prolonged use. I haven't seen any info in the thread relating to that, but I might have missed it.
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Mar 6, 2014 20:47
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cheezit posted:Right on. I guess I'll just keep with the crock pot for the time being and then possibly upgrade later. I think I was looking to make the DVS into a more permanent solution than it can be. No Wave fucked around with this message at 21:23 on Mar 6, 2014 |
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Mar 6, 2014 21:20
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LTBS posted:A local "Ethnic" grocery store near me has beef cheeks for an incredible price. What can I do with them SV? They're by *far* the best thing I've made with a long Sous Vide cook time. Don't know why short ribs became "the thing" while these are around.
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Mar 6, 2014 21:40
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LTBS posted:Same preparation as short ribs as far as after vizzling? Season, sear, reduce bag juices into sauce and serve over something?
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Mar 6, 2014 21:46
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LTBS posted:I do a lot of cauliflower purees so I was thinking of making one and squeezing out a good bit of the liquid and trying to fry it up like a piece of polenta. You'll like them no matter what, they're my favorite meat.
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Mar 6, 2014 23:52
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Dane posted: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? (9 inches on the dot, which would normally make me want more leeway, but Sansaire was most likely designed to operate with this given its popularity) No Wave fucked around with this message at 00:07 on Mar 7, 2014 |
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Mar 7, 2014 00:05
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But... the Anova used to cost $300!!!
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Mar 7, 2014 23:18
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I should start going around and making fun of restaurants that have salamanders. Don't they know they can just use a cast-iron??
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Mar 11, 2014 19:19
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Using a pan is still going to be my mainstay, but the Searzall has potential for touch-ups, gentler proteins (seafood, foie gras), etc, as it gets the outside hotter while delivering less overall heat (and it allows for more efficient evaporation of moisture as it heats the up-facing side). It doesn't strictly dominate pan/broiler given that a pan still delivers more heat, but it's a useful tool for any SV setup. The extreme reaction is because a lot of experienced posters who know better have claimed that it has no point - you got hit by some backlash, sorry, didn't know it was an honest question No Wave fucked around with this message at 21:35 on Mar 11, 2014 |
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Mar 11, 2014 21:23
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ScienceAndMusic posted:So the basic answer is, it is probably better, but a pan will do just fine? I've never actually used it (few people have), so there's still not much known about its actual performance in a home kitchen. Seems fun tho and the videos look nice.
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Mar 11, 2014 23:28
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nwin posted:I had thought about doing this before...but somewhere I thought I had read you should always heat the pan first, then oil...but I don't think this would make any loving difference. Also lol that pan they're using to sear the ribeye (ok article tho)
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Mar 12, 2014 02:33
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