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novamute posted:I've done two sets of steaks in my Sansaire so far and I seem to be having some problems with the sear. After I unbag the steaks after cooking they are super moist past the point where I can just pat them dry like if I were cooking them normally. I feel like in order to get a dry surface to sear on I'd have to squeeze a lot of the moisture out of the steak which I'm loathe to do. I haven't seen a perfect solution for this, either, and it's probably the main reason I don't vizzle absolutely everything.
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Mar 12, 2014 17:21
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Huge_Midget posted:My new Anova puddle machine just arrived! I'm so drat excited to use this thing. Any suggestions on a foolproof first recipe to impress the wife with?
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Mar 13, 2014 18:41
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ScienceAndMusic posted:So I noticed in the OP there is a link to a sousvide guide on the iphone. Unfortunately I have a droid and such a guide doesn't exist. My anova arrived today and I was hoping to find a good webpage guide/easy to use droid app that contains all relevant temperature and cook times for various types of foods? There may be an app but there are multiple possible temperatures for each food (that, in some cases, can significantly vary in outcome) so it's good to see the context around the dish.
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Mar 14, 2014 18:35
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Ribeye's an interesting cut of beef, as you're trying to hit a very specific temperature and you don't want to go over or under. It's more like fish than most red meat that way, as with most beef you either a.) don't care if it's raw in the middle or b.) it's tough enough that you'd rather hold it for a while. It's a good beef for the first-time puddler, as you get a unique effect without having to hold it for very long. Other options include pork loin, lamb loin, and white fish.
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Mar 14, 2014 20:52
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Safety Dance posted:
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Mar 15, 2014 01:38
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Yes, vizzling is literally on par with whipping up some fugu after watching a couple of videos on youtube.
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Like, if you want to roll the dice that's fine, it's your life, but it's sort of this thread's job to make sure we aren't telling each other things that aren't true
No Wave fucked around with this message at 02:06 on Mar 15, 2014 |
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Mar 15, 2014 02:03
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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?
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Mar 18, 2014 14:47
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I am sort of curious why benedict specifically gets messed with so much. I rarely see actual eggs benedict these days - usually I see smoked salmon versions. If the salmon's any good I see it as a waste not to let the salmon sit on top of whatever you're eating so the fat brushes the top of your mouth (like sushi). Like for crab cakes - I'd never put crab cakes on anything toasted as it would kill the texture of the crab. Crab cake sandwich on a potato roll, maybe, but not an english muffin.
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Mar 22, 2014 23:32
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Heran Bago posted:The pork loin was a big success. The fat gelatinized and the meat was pink and juicy. The meat stayed together very well but was very easily broken up with tongs. One eater who insists on a consistently crispy outside wound up with slightly drier meat. A super hot pan can only do so much but I'm not about to invest in a kitchen torch.
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Mar 23, 2014 20:04
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Heran Bago posted:I've read about cooling, chilling or even refrigerating the meat after SV for a good sear and moistness. How doesn't that make the meat cold on the inside though?
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Mar 24, 2014 02:17
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BraveUlysses posted:Anecdotally I have seen some people claim before and after searing is a good thing. I feel like trying it with short ribs soon.
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Mar 24, 2014 16:49
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Out of curiosity - what's the point of putting butter in the bag? Seems like it would make the sear awkward.
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Mar 26, 2014 00:33
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Steve Yun posted:Mainly for seafood, but people sear plenty of steaks in butter, no? (I was asking 'cause you were talking about 3 hour cooks that don't apply to seafood) You're right that plopping a pat of butter in with the meat is one of those things people do with SV, but it makes sense more often than not for red meat to avoid it unless you're going for something so tender that it's unsearable No Wave fucked around with this message at 02:14 on Mar 26, 2014 |
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Mar 26, 2014 02:11
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SubG posted:Not a big loving deal, but you're probably better off either with a neutral oil (like canola) or using chicken or duck fat. The cool volatile compounds that give olive oil its unique flavour break down at fairly low temperatures, and you'll end up with either a bland oil (in which case you're better off using a cheaper neutral oil to start out with) or, worse, a bitter mess (this is something that's more likely to happen with a high quality extra virgin olive oil, but can happen even with refined olive oils, if they're real olive oil and not a flavoured generic vegetable oil).
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Mar 26, 2014 21:38
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Ola posted:I'm cooking for my friends next weekend. The idea is to debone/butterfly a leg of lamb, wrap it up with garlic and spices, drop it in a 60C/140F puddle Friday morning before work and serve dinner in the evening (with ratatouille and potato/celeriac mash). You'll want to confit your garlic and smear it on as a paste if you want to puddle it. Leg of lamb is tender enough that you don't have to hold it for an extended duration - just getting it up to temp will be good. No Wave fucked around with this message at 17:10 on Mar 27, 2014 |
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Mar 27, 2014 17:06
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Plinkey posted:Ugh, I had a bag somehow get a hole in it in my puddle this morning. I think the vac seal failed.
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Mar 28, 2014 02:34
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Zorak of Michigan posted:If I pasteurize avocado, can I refrigerate them after and use them the next day? I have a vague fear that heating them will accelerate the ripening/rotting process and I'll have a mess on my hands.
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Mar 28, 2014 12:51
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Random Hero posted:I am going to start some short ribs tonight and either take them all out at 48hrs or leave one bag in for 72hrs. I have looked through several recipes and have some ideas but I was hoping you guys could throw out some recommendations on preparation: pre-sear, seasoning, sauce to cook it in, etc. Season with salt, pepper optional (I don't use it) Beef jus for sauce, or something creamy with some lemon in it. It's got a lot of flavor so you don't have to do much with it. A little lemon makes the fat taste better but lemon's best added at the end. If I was really desperate to impress I'd serve it with parmesan gnocchi and leeks.
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Apr 10, 2014 21:29
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ShadowCatboy posted:No, but upon poaching I turned off the heat, then used a digital thermometer and lowered the pot's water to about 144*F. I let the egg sit in there for 10 minutes or so while I prepped all the other ingredients. By that stage the yolk's heated through sufficiently without cooking any further.
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Apr 16, 2014 18:20
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ShadowCatboy posted:Why? By the time it gets to boiling the egg yolk would've likely cooked through quite a bit.
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Apr 16, 2014 20:30
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G-III posted:I'm trying to find the right cooking temp and time for rabbit. I've seen variations from 125 degress (hell no) to 140 degrees. Is there any official word of trusted word on for temp and time for rabbit meat?
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Apr 25, 2014 22:51
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Recursive posted:Can't wait to try a real cut of fresh meat. Short Ribs? Hanger steak? NY Strip?
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May 4, 2014 23:20
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Random Hero posted:How did you season and serve the beef cheek? I think I might do that next.
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May 5, 2014 17:09
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Random Hero posted:Thanks. How would you describe the consistency after cooking it at that temp and duration?
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May 5, 2014 22:06
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Kalista posted:I started a beef cheek tonight, with roasted garlic, celery and red onion. The bath is 167 degrees, I'm not sure if I'm going to make this a 24 or 48 hour session. Thoughts, advice? The cheek weights in at 1.8 pounds.
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May 8, 2014 15:28
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Veritek83 posted:So I've done steak and salmon and eggs and short ribs and chicken breasts. I'm trying to eat a bit less meat these days though, so I'm curious as to what seafood, other than salmon, works well in the puddle machine. Anybody have suggestions?
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May 17, 2014 23:35
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Nothing will put you off steak, but the beef cheeks will come close.... short ribs have enough fat that a normal braise is better IMO.
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May 29, 2014 15:29
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SubG posted:Cooking sous vide, just like our paleolithic ancestors. 1.) The understanding that our knowledge of nutrition has historically sucked and is most likely in a position of sucking now in ways we don't know so the least risky thing to do is to eat poo poo that sorta resembles what might have been eaten in the past to reduce unknown unknowns where easily possible 2.) Eating mostly meat and vegetables because the macros are good and avoiding sugar and gluten because it makes you feel bad This website is most likely under 2.). I don't know if either is the "correct" definition of paleo, but I certainly find 1.) more interesting. Both frameworks make sense to me, which I guess is why it's always sort of odd to me how GWS often points out how "ridiculous" the diet is when it works out quite well for most people who do it - meaning that we're apparently using some metric other than "results in the real world" to evaluate the goodness or badness of an approach. As with all activities, some people take it to excess, but even the people who take it to excess are in pretty good shape, and it's nothing compared to the excesses of disgusting poo poo that most of the populace engages in.
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May 31, 2014 02:36
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SubG posted:The owner of the blog conveniently provides a comic (complete with serenely informative self-insert and dumb and so goddamn crazy strawman) explaining their viewpoint, which is that people should eat `real' foods. Instead of things that `wreck our metabolic, digestive, and immune systems'. Like rice. Paleo itself is just a heuristic, and eating it generally makes you feel really great almost all the time. You don't need science to verify the fact that you're not sleepy at all during the day, and an approach that recognizes our fundamental inability to be certain of how nutrition works is totally valid when long-term nutritional studies are as flawed and useless as they are. Anyways, I let Nietzsche determine my diet: quote:A diet that consists predominantly of rice leads to the use of opium and narcotics, just as a diet that consists predominantly of potatoes leads to the use of liquor. But it also has subtler effects that include ways of thinking that have narcotic effects. This agrees with the fact that those who promote narcotic ways of thinking and feelings, like some Indian gurus, praise a diet that is entirely vegetarian and would like to impose that as a law upon the masses. In this way they want to create and increase the need that they are in a position to satisfy. No Wave fucked around with this message at 10:54 on May 31, 2014 |
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May 31, 2014 10:49
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I'm a little confused about how I'm supposed to feel about smoking oil. Everywhere I read says it's extremely bad for you, but it seems like the only way to sear steak super hard - and even if you use a dry pan the meat itself smokes.
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Jun 2, 2014 21:03
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The Midniter posted:Meh. Ever eaten anything from a grill? If so, you've signed your own death warrant. If you're searing hard - it's okay to smoke, but discard the oil afterwards? (as opposed to searing in clarified butter then cooking spinach in that, for example) Obviously I've eaten stuff that smoked before, but I always sort of wonder if I'm being more or less reckless than common practice.
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Jun 2, 2014 21:31
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CrazyLittle posted:Use oil with a higher smoke point, and then you won't have to keep the oil smoking as long. The goal is to sear the steak, and using a low-smoke-point oil only means you have to cook it in the pan longer. Also not looking to deep fry. I've used extra clarified butter and kept the oil below smoking on thicker ribeyes sometimes, but I'd rather have a single process instead of having to choose between the two each time. No Wave fucked around with this message at 21:40 on Jun 2, 2014 |
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Jun 2, 2014 21:37
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granpa yum posted:What was your reasoning for cooking it this way? So I've wondered for a while if it would be ideal to vizzle your meat at a minimally safe low temperature regardless of what temperature you want to end up at.
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Jul 26, 2014 21:08
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The Midniter posted:Everyone who backed the Anova Kickstarter, please immediately go here and vote for the Brushed finish. The Chrome one looks tacky as all hell.
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Jul 30, 2014 21:23
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WhiteHowler posted:Sous-vide can turn out some tasty food for sure, but it's no substitute for learning basic cooking skills. No Wave fucked around with this message at 22:02 on Aug 19, 2014 |
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Aug 19, 2014 21:59
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I don't really understand the clamp. What's a use case?
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Aug 21, 2014 19:20
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CrazyLittle posted:It's for when you're done burning stuff and need to put down the very very hot torch cone on a table without it falling over. The ideal probably would have been to angle the top differently so that it would be balanced while standing straight-up, but I don't know what sort of considerations had to be made so it might not have been possible. No Wave fucked around with this message at 23:56 on Aug 21, 2014 |
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Aug 21, 2014 23:54
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I can't find them on Amazon - I think they're just going through fulfillment there.
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Oct 16, 2014 18:43
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Catboy's right in that even the good bags leak. The water gets gross pretty fast for the multi-day cooks.Choadmaster posted:The fat isn't really going to render at those temps (at 144 it gets pretty soft but not quite rendered out). A good searing helps. I haven't really done short ribs since my first couple attempts for the same reason though, but I've been meaning to try again.
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Nov 18, 2014 20:11
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BraveUlysses posted:I've never had a bag leak but it's pretty normal for the smell of the beef to permeate through the bag into the water and my kitchen.
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Nov 18, 2014 21:12
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