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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
Got some ribeyes in the bath
I was looking at different reusable types like that and just read too many negative experiences with the "reusable" bags. Fats fuck things up and/or they're too much work to clean
Made the serious Eats carnitas. 24 hrs @165. Absurdly good
Thems some good pics
I am serious, I will make that
Doing maple mustard pork loin tonight.
Finally did some sous vide BBQ. Did the serious eats pork butt recipe, it was pretty incredible. 24 hours @165, then finished in the oven at 300 for an hour and a half. Also, tried a new lemon and dill potato salad recipe that was great.
Do you feel the moisture was there? Looks great but also looks a touch dry. Also, your presentation is A1. Looks like a gatdamn commercial
do you take food photos for a living or something
Thanks man. I was actually really pleased with the moisture, easily on par with a properly smoked butt. Any dryness looking is probably more attributable to me screwing around with the brightness and contrast on the photo editing.
Ha no, just honed my food photo game in the rough and cunty streets of the cooking thread.
Did some chuck eye steaks tonight. Marinated in mojo criollo. 50* Celsius for 45 minutes. Homemade taco seasoning and a lil garlic butter. I love this thing.
Did the carnitas last night. Delicious. Favorite thing I've done yet. 165 for 24 hours. When I took it out last night I dropped a pack of bacon in at 147. Going to sear them off on one side today (saw it on IG yesterday)
Does anyone have problem with their anova tripping gfci breakers? I had to move it to a different part of house without one which I'm not sure is the best thing to do.
There's no reason that should happen at the voltage of the anova. I'd get that outlet replaced and have someone check out your panel.
Is it tripping the breaker on the outlet or the breaker in the distribution panel?
So sous vide cheesecakes are next level. Never had a better cheesecake in my life.
Bc of my schedule today, I'm currently cooking a steak at 130 for 4 hours. Longest I'll ever have cooked a steak and a little higher temp than I normally do. We shall see how this works out
Got my anova in Friday night, came home drunk and thought it'd be an awesome idea to cook a ribeye in a small pot. Woke up 2 hours later to what I thought was a fire alarm and the sous vide was yelling at me to add more water
Yall make me hungry though
I would recommend replacing the outlet and see if that makes a difference.
I believe 4 hours is the limit on steak so wouldn't cook much longer than that.
Make cheesecake, put in jars. Sous vide at 176 for 1.5-2 hours.
Yeah that's the upper limit. Will probably end up cooking for a bit less than that in reality, but that's what I set the ANOVA for. First time I've really missed having a WiFi one
I've gone longer. It's fine, just unnecessary. 130 for 4 hours is going to be really good.
edit: nvm gonna keep reading
What was the consensus on putting salt on meat before freezing it?
I don't think it matters. I lightly season and then add more after the fact if needed.
Are you dethawing or throwing it straight in the sous vide? Salt may pull out more moisture than you want if dethawing
Throwing it straight in
Make some New York Strips tonight. Probably the best steak I've ever had.
I'm looking to do some larger cuts. 12 pound butts, Chuck roast etc
Does anyone have a recommendation for bags?
I can't seem to find them big enough
Vacuum sealer and cut your own bags
I've used turkey oven bags with an unwieldy beef tongue.
Serious Eats did an article on preseason>freeze for steaks. Some people like it more. Some don't. Very small change in the texture. You can pepper and seal, then just salt (and more pepper) before searing if you don't like the "cured" texture.
I couldn't tell a difference honestly. They're all good
Anyone ever do fish? Got some patagonian tooth fish . Thinking old Bay and garlic butter....
I just cooked this recipe but 171 @ 16 hours. Then broiled on high for a couple minutes. Turned out great.
Got a 6.5 lb beef tenderloin that I halved because of bag size.
How long should I go at 129?
Used a charcoal chimney to sear
Did 129 for around 3.5 hours. Pulled and seared on a cast iron Skillet that was I preheated on the grill. Was delicious.
As much as I love a ribeye, full beef tender trumps everything. Props
Got carnitas going right now at 162 degrees for 24 hours. Can't wait for dinner tomorrow.
Do you guys broil on the rack as close as possible to the burner? Or one rack down?
I did close as possible, which was about 4 inches. Watch it like a hawk and flip pieces as needed.
Jesus Christ guys...how do you expect me to lose weight watching this thread. I might have to unwatch
Doing the 8 hr version of the carnitas. I forgot to buy an orange, so I put some lime juice in its place. I also threw in a packet of Sazón Goya bc I MSG.
Doing Food Labs carnitas for dinner tomorrow. Any opinions on cook time? I'm planning on a 24 cook unless other opinions arise.
Any tips or anything else?
I do the 165 degrees for 12-24. Should do that one imo
Okay. I'll plan on starting it closer to 7pm tonight. I want to serve around 7pm tomorrow (Oregon's tip time) so I need to budget for removal and searing, right?