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WhiteHowler posted:I've never had a problem with bags leaking on short (under 6 hour) cooks, but I'm 0-for-2 on multi-day attempts. Each time I checked the morning after I started, and the top of the bag was no longer completely sealed. ShadowCatboy posted:I've only been able to find beef cheeks at a special gourmet foods shop in Boston, and honestly they were kinda... pungent. Not rotten pungent but they had this really strong meaty smell and they didn't turn out very well when I cooked them.
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Nov 19, 2014 18:03
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| # ¿ May 21, 2024 12:06 |
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If I recall it started getting called a puddler around here because that was the shortened verb form of "tepid puddle", which was a jokey way to say water bath. The framing of the water bath as a tepid puddle is funny, and way back before the kickstarter explosion and before the SVS it was a way to be self-deprecating about using a technique that most people didn't have a simple way of accessing (the choices were the $600 Poly Pro and fiddling with PIDs and crock pots). I don't think the intent was to be pretentious - I think it was to take an at the time fairly intimidating form of cooking down a notch. No Wave fucked around with this message at 13:42 on Feb 12, 2015 |
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Feb 12, 2015 13:38
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Water bath and slow-poach are the most neutral ways I know of. I'm still not sure how the shorthand for "a tepid puddle of water" became the pretentious one.
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Feb 13, 2015 03:53
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wheez the roux posted:e: if someone has to explain to you why "puddling" sounds stupid you probably have other annoying affectations IRL, I avoid using the term sous-vide because I'm sick of explaining what it means in English - the answer is so uninteresting that most people forget the answer and end up asking me again the next time it comes up. It's not even really accurate given the way eggs are done and given that zip-locks are so commonly used.
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Feb 13, 2015 14:28
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EAT THE EGGS RICOLA posted:I honestly super dislike bag juice sauces and almost always either make a separate sauce in a bag or just make a random sauce while things are sous-vide-ing.
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Feb 14, 2015 02:09
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c0ldfuse posted:Modernist says that this is actually a better method. I don't have access to the book at the moment--but with sous vide it is better to go straight from frozen to the water bath. Some of the reasons seemed relatively spurious but whatever.
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Mar 11, 2015 23:56
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I have to recommend a slow-roast for leg of lamb. The meat's so forgiving that you don't gain much from vizzle perfect temps and you get more crispies on the outside when you sear after it gets all dry in the oven for hours and hours. If I had to show a non-cook one easy meat preparation that would make normal people very, very happy, it'd be this one.
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Mar 25, 2015 02:08
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Rurutia posted:I don't agree with that. The beauty of s.v. with these sorts of cuts is that you can cook them medium rare but still get the same succulence and taste as you would if you did a braise or slow-roast - as it just takes longer to get the collagen to break down. It's about what you're going for in the end. Texture isn't a problem for leg of lamb at any temp, especially not at the 140 degrees it tastes best at (IMO). Even Modernist Cuisine doesn't advocate holding it for longer than it takes to warm the meat, so I'm not sure what problem you're addressing here. No Wave fucked around with this message at 04:24 on Mar 25, 2015 |
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Mar 25, 2015 04:12
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Rurutia posted:I can't seem to find the MC section you're referring to. Would you mind posting it? MC page attached - cook lamb to core, as it's a tender meat.
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Mar 27, 2015 14:15
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Rurutia posted:Thanks, I was looking for a specific leg of lamb page. So you also disagree that any of those tender meats gain much (or has a different texture/taste/experience) when cooked sous vide vs. in the oven? Lamb loin, for example, is much better mid-rare than medium (IMO) and is one of the poster children for sous-vide, as the gain in precision is worth the trade-off of a less dramatic sear. Something like hanger steak makes a lot of sense as well, because it's such an awkwardly shaped cut. (As an aside, Cesar Ramirez of the michelin 3-star Brooklyn Fare didn't see the point of sous vide when slow-roasting gives similar results - he was cooking duck breast at the time, and probably being overdramatic) Phanatic posted:What does it mean to cook to a "hotter-than-core" temperature? No Wave fucked around with this message at 23:37 on Mar 27, 2015 |
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Mar 27, 2015 23:35
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Juice Box Hero posted:I bought a big-rear end flatiron steak I'd like to use for fajitas if nobody here has a better suggestion. Flat iron is a tender cut. There's no reason to vizzle it for more than an hour.
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Apr 10, 2015 23:47
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Isn't dry brining just what you call it when you put salt on it a day before cooking? Shouldn't cause issues unless you use way too much salt.
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Aug 3, 2022 21:53
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Sir Sidney Poitier posted:I'm intending to sous vide a beef roast for the first time and I'm undecided on what cut. I don't want to spend rib eye or fillet money so I may go for brisket. Might sound like a silly question but do I sear it after cooking? Because I presume brisket will have lost a degree of structural integrity by that point.
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Nov 10, 2022 16:22
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| # ¿ May 21, 2024 12:06 |
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It's pure meat juice so it has a different flavor from normal stock (which contains a lot of onions/carrot/celery). Maybe the ideal usage would be adding it to a double stock with extra vegetables, I don't really like it on its own though the shallot and red wine thing sounds like a good use for it.
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May 28, 2023 18:56
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