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Even just making onsen egg is worth a sous vide imo.
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Apr 3, 2024 22:36
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I use my sous vide to defrost stuff more than anything now. I got one of those"water oven" things back in like 2008.... it's still going... it's just basically a self-contained unit with no circulator.
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Apr 4, 2024 02:57
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Sous vide works up to maybe 10 degrees F below boiling, but obviously much easier to do if you have an insulated vessel. This means you can cook any meat to tenderness if you want, including pork butts or whatever. Other things that I like to cook sous vide that aren't necessarily talked about all the time: - Carrots are super tasty, you can enhance the sweetness a bit and keep them with just a little bit of bite. Pretty hot (~185F). - Potatoes for mashed potatoes similarly need to be cooked hot but it's pretty helpful if you are cooking 10 other things on Thanksgiving or whatever, since you functionally can't overcook it. Plus they end up perfectly uniformly cooked, which can make it a smoother mash. - I cook salmon all the time, but it's not for everyone. The temperature to get salmon that nice "medium rare" where it's super tender and just flaking isn't hot enough to even sanitize the meat (~122F), so you're microbiologically eating it raw, but man I love it. - Some people like to use it to speed up infusions, like if you're making limoncello or something - Top round makes awesome sandwich meat, just make sure you have a really sharp knife
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Apr 4, 2024 03:36
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Fun things to do with sous vide:Android Apocalypse posted:I'll contribute to meat contamination derail with some home-made cursed images: Thread-appropriate content:  Cheap coffee table for  off OfferUp. It's got wheels on the base & 2 drawers too. All to replace the cheap Ikea one I damaged by not noticing water was left on it & the top blistered. So far out in Battle Ground, WA that there were deer on the front lawn.
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Apr 4, 2024 05:17
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...why?
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Apr 4, 2024 14:19
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 Me and the thrift store have been having a time lately.
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Apr 4, 2024 14:24
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One of the uses I've gotten from my sous vide is low temperature canning. So instead of plopping my pickles into a very large pot of violently boiling water for 5-10 minutes, I can lower them into some 180-182 F degree water for 30 minutes. The advantages is that the lower temp can help keep the pickles crunchier/less mushy. I also find a tub of 180 F degree water, even hanging around for 30-40 minutes, warms my kitchen up less than a giant pot of boiling water for ten minutes, since there's a LOT less steam. And since most pickling is done in fall when it's probably still warm out, this is a welcome advantage ( though I've also been know to do t pickles in boiling water using an outside propane burner. ) The low temp method IS approved for high-acid foods, like pickles.
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Apr 4, 2024 15:41
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Oh, that's interesting. Do you have any resources you could link on the guidelines for safe canning at lower temperatures?
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Apr 4, 2024 15:52
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TooMuchAbstraction posted:Oh, that's interesting. Do you have any resources you could link on the guidelines for safe canning at lower temperatures? Here's one from University of Nebraska Extension: https://food.unl.edu/processing-methods-pickles And the National Center for Home Food Preservation: https://nchfp.uga.edu/how/pickle/general-information-pickling/low-temperature-pasteurization-treatment/#gsc.tab=0
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Apr 4, 2024 16:08
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Aphrodite posted:...why? I needed a new coffee table.
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Apr 4, 2024 16:15
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DrBouvenstein posted:Here's one from University of Nebraska Extension: Nice, thanks!
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Apr 4, 2024 17:18
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Android Apocalypse posted:Fun things to do with sous vide: No one should ever take cooking advice from this idiot and he's lucky to not be thrown in prison for that poo poo
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Apr 4, 2024 19:00
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Bottom Liner posted:No one should ever take cooking advice from this idiot and he's lucky to not be thrown in prison for that poo poo thrown in prison for cooking chicken?
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Apr 4, 2024 23:16
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Pron on VHS posted:thrown in prison for cooking chicken? "cooking" "chicken" goons and food crimes might be the most timeless duo to come from these forums
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Apr 4, 2024 23:43
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Bottom Liner posted:"cooking" "chicken" That is cooked chicken, that's how pasteurization works, it's safe to eat.
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Apr 4, 2024 23:49
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Why should someone go to prison for cooking and eating undercooked chicken?
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Apr 4, 2024 23:49
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Pron on VHS posted:Why should someone go to prison for cooking and eating undercooked chicken? Everything typed on SA is literal and legally binding, and never a joke.
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Apr 4, 2024 23:58
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First they came for those who undercooked chicken
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Apr 5, 2024 00:08
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Best use of a sous vide is to defrost stuff in 20 mins.
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Apr 5, 2024 10:25
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Megabound posted:That is cooked chicken, that's how pasteurization works, it's safe to eat. 2 hours at 135 isn't enough.
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Apr 5, 2024 14:06
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Aphrodite posted:2 hours at 135 isn't enough. It is
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Apr 5, 2024 14:25
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Bottom Liner posted:"cooking" "chicken" Excuse me… Chickencheese
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Apr 5, 2024 14:30
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lament.cfg posted:It is  https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast but the real crime is no browning it at all, gross.
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Apr 5, 2024 14:34
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That's time at 135. It also takes time to get to 135. In fact literally the article you took that from recommends adding an hour. 2 hours could be fine, but it's an unnecessary risk.
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Apr 5, 2024 14:39
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edit: nm lol this motherfucker.
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Apr 5, 2024 14:41
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No, no, no...Dang It Bhabhi! posted:Dawg you don't put it in the water bath until it's 135. You don't sear in a cold pan. Have you ever cooked ANYTHING before? ...the meat still has to heat up once it's in the water. The chart is internal temperature.
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Apr 5, 2024 14:45
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That time is also for chicken at a 5% fat content rate. Thighs are usually a bit above that, but I don’t know how that affects the numbers.
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Apr 5, 2024 14:48
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Aphrodite posted:No, no, no... bitch you admit it's probably fine shut the gently caress up what are you even arguing about. (USER WAS PUT ON PROBATION FOR THIS POST)
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Apr 5, 2024 14:49
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imo the biggest issue is that the seriouseats page is citing the USDA number of 136º, and Android Apocalypse claims to be cooking at 135º. 68 minute cooking time plus 52 minutes for the chicken to rise to temp is probably fine, but given the exponential increase in required time with the drop in temperature, the extra degree (+/- whatever the sous vide error is) would definitely make me nervous. My guess is it was probably fine, but it's still not a risk I'd be willing to take, especially given what the payoff is.
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Apr 5, 2024 14:59
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That chicken looks loving revolting and the real crime is inflicting it upon this thread
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Apr 5, 2024 15:03
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shut up about the gross-rear end looking chicken and post stuff you bought I saw a box of joytoy spess mehreens at a deep discount and since I only have one of their figures that I wound up liking a lot, decided to grab it they're pretty rad   definitely gonna put the helmets on some of these ugly bastards tho 
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Apr 5, 2024 17:02
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Captain Invictus posted:definitely gonna put the helmets on some of these ugly bastards tho to repeat the joke this image inspired in the other thread: the face of the average Warhammer fan
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Apr 5, 2024 18:06
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make the hair a neckbeard and draw some glasses and for sure
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Apr 5, 2024 23:47
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I got another slide projector cause it's so cool. The one on the right.   The built in screen is brilliant and sharp as a tack and it can also be used like a regular projector with a screen but I'll keep my Diamator 1500 for that use as it's a lot smaller.
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Apr 6, 2024 00:23
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I bought a packaged "action figure" of Tub girl's bathtub with the Rotten.com homepage on the card. I don't know why other than it made me laugh really hard when I saw it.
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Apr 6, 2024 01:04
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I bought some mango cream popsicles from Trader Joe's. They are really good.
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Apr 9, 2024 07:42
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I bought some extra coveralls, surplus stuff from varusteleka. And two new 5AH makita batteries. I've had the same two 4AH batteries since 2014 for my tools now. Last year one stopped charging and started swelling so I got rid of it so I've been living with just the one old battery and swapping it between tools. But now I found them at a decent enough price (59€) so I got two. I am not a battery tool convert because I don't like being dependent on these things or find dealing with cords that big a deal. So I have lots of corded tools and pneumatic ones, mainly my drill and impact that gets cordless. 
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Apr 9, 2024 09:56
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A good find at my local record shop, The Hammer Party is hard to get in Australia so I had to get it and picked up Pig Pile at the same time.
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Apr 9, 2024 10:49
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Squier Classic Vibe 70s Stratocaster to gently caress around with. 
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Apr 12, 2024 02:38
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| # ? May 1, 2024 11:33 |
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I also bought another guitar ~1978-82 Bently branded Samick made Les Paul copy, made in Korea, and like most of them I buy has USA made DiMarzio pickups. And piece of art I somehow did not notice the nipple on until I had already paid for it. Now it's all I can see. And yes, based on where the signature is and the hanger on the back, that is the correct orientation. It is also huge, canvas is marked 80cm x 100cm on the back. 
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Apr 16, 2024 02:11
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