Been making bitters. Did a datil pepper bitter, lemon ginger, and now have some cucumber bitters going in the sous vide. Super easy, really useful and save a lot of money over store bought.
Serves 10ish. Recipe is from a cooking class that I took a few weeks ago. Bulgogi marinade Spoiler 5 lbs of meat (I've used lamb and pork loin rather than the more traditional skirt steak) 1/4 cup gochujang paste 1/2 Asian pear grated 1/2 onion grated 1/4 cup rice wine vinegar (I've been using rice vinegar because I ran out of rice wine vinegar) 3 tbsp garlic 3 tbsp ginger 1/2 cup brown sugar 2 tbsp sesame oil 1 tbsp black pepper 1/2 cup soy sauce Blend together with a food processor, and marinate for 4-12 hours. Cook meat however you want: for me, sous vide and then sear. Kimchi fried rice Spoiler 3-4cups of steamed rice 2 cups chopped kimchi 1/2 cup kimchi juice -- not essential, but I add as much of the juice as possible to increase funk 1/4 cup gochujang paste 1 tbsp sesame oil Green onions Sesame seed 1. Sautée kimchi until most of the liquid is cooked off 2. Add rice, gochujang, kimchi juice, and sesame oil. Mix together and break up any rice clumps. 3. Remove from heat and fold in green onions 4. Top individual plates with sesame seeds.
Check your emails if you have an Anova. They are releasing a new model that will be $69 with the link they sent.
if you didn't get an email (i think you only got the email if you bought directly from anova), go to the tandn food thread. i posted a link to purchase. and if you buy in bulk (2 or 3), you get a bigger discount
Go on amazon and order gentian in liquid form as your bittering agent. And go to the liquor store and buy like grain alcohol or something reallllly high proof. Then the rest is up to you. For the pepper ones I did the pepper and cinnamon sticks with gentian and grain alcohol. For the lemon ginger I did lemon peel, ginger root cubed, coriander, cardamom, and gentian. Cucumber I did 1 cucumber, small amount of black pepper and coriander and gentian. Always 122 degrees and for around 2 hours. We held a bartender event for Fratelli Branca brands last week and they all went nuts on these bitters, they are better than most store bought ones.
Favorite time and temp for salmon? Got a 2lb sockeye filet. Thinking about doing half at 105, taking it out and chilling for sashimi and/or a salad tomorrow. Then maybe the other half keep in a raise temp to 115 and Pan sear afterwards for dinner tonight. Good idea or no?
if you're gonna sear it i'd do like 108-110 on the temp. hell even that 105 would work if you just wanted to do it all at once
I do 122 for Salmon that I plan on searing. All depends on personal preference. Check Serious Eats for Kenji's test for further details, but 105 is perfect for sashimi style.
105 and then about a 90 second skin sear and maybe 15-20 seconds on the meat side. Was excellent. Really didn't do much by the way of flavoring: EVOO S&P before sealing/SVing. little lime spritz after plating. put it on top of some lemon garlic zoodles. was originally gonna do polenta on the side but then got stoned with dinner date and we decided mac-n-cheese sounded better. Have the portion i'm eating sashimi style chilling for tonight.
Joule and bernzo 8k should arrive today. Should I get a searzall attachment? What kind of gas should I use? Any advice on vacuum sealers / bags? TYFYSIA
try the ziplock method of lowering an open zip lock into the water, and letting the water push out the air and close it when the top is near the surface of the water. That is what I do and I haven't found a need for a vacuum sealer yet.
Sashimi salmon was the shit. Had about 8 pieces. Did two on sticky rice balls/avocado and two on rice/cream cheese. Other ones just dipped in soy. Pretty great light dinner
We have a food saver. Only thing I read and have discovered are that for longer cooks and higher temps the regular bags don't work as well. In certain situations I read to double seal the bags for a 48 hour cook so I did without issue. Also, we do like the sealer for things like chicken, just buy ten pounds, seal it up and double to cooking time if we place it in frozen.
Whats the purpose/value for doing sashimi in the SV at 105 versus just buying some fresh salmon and slicing it same day? Other than the obvious you don't have to eat it right then, or if you can't get quality fresh fish.
sushi grade fish is expensive as fuck and not easy to find. i mean your local whole foods can get it and often do, but its frozen and like 30 bucks a pound or something. i buy it to make sushi and poke bowls, they have some about 75% of the time. you may have better access at some stores, i'm just talking about close to me. still gonna be expensive
Nice, so I assume you don't sear after the SV and then putting it into an ice bath, and then the fridge? Gonna give it a try with some Whole Foods farm salmon and wild salmon over sticky rice and some kind of rice wine/sambal oelek/scallion/ginger/soy sauce tonight. Thanks
yep. all I can say is be really careful handling it after it comes out of the SV. it's so flakey it falls apart if you're not gentle
Quick questions: about to sous vide some steaks 1) do steaks need to be at room temp before I toss em in bath? 2) does water need to be to set cook temp before I toss em in bath?
I put frozen steaks in ice cold water when I leave work, turn it on from my phone after lunch - come home to perfect steaks
I'm not sure which model it is but the one my parents have will hold a small roll so it makes it very easy to measure out and cut bags in a straight line. Mine doesn't have that and still works great but if I was buying again and price was similar I'd get that feature
Don't "need" it but I'm glad I have one now. Like Ark said, you're good without it if you have a large pot
I got this one. I like it because it has a pulse function so I vacuum suck it enough until the juice starts coming out from the meat (HA, GAY JOKE) then seal it
Amazon has the Anova Wifi unit for $130. Thinking about picking that up instead of the Joule for a second unit.
Ark, are the bags for these things universal? Edit: Will the same bags work for multiple models of vacuum sealers?
Yeah, I have these and it's a ton of bags. Vacuum Sealers Unlimited - 11" x 50' Rolls - Thicker, Heavy-Duty Commercial Quality Textured Vacuum Sealer Bags For Foodsaver, etc. - BPA Free & FDA A
Is there a consensus on marinating something before you sous vide? I know the marinade isn't necessary when you cook sous vide but sometimes I want the flavor of the marinade. Would you marinate for a while then remove the excess marinade for cooking?
I don't marinate but I do throw in a lot of spices and some other staples. What are you looking for from a flavor standpoint?
Told myself I would wait a month before I pulled the trigger and then Doug messaged me and told me that Amazon had the Joule for $140 on a lightning deal sooo I'm now part of the family. Will be spending the next hour or so reading this thread.