boilsover
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Posts posted by boilsover
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I think a Lacanche Rully or Cormatin would be great in this space if your building has gas. Treat yourself!
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5 hours ago, rotuts said:
yet
there are more of them out there circulating than I though.
And they'll all soft-boil an egg in 45 minutes. How did anyone manage without sous vide?
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Maybe I'm odd, but I've always found these beaters to be no less work than a whisk. Yet more awkward to use...
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8 minutes ago, dcarch said:
It would not be a sommelier cup.
Sommelier cups normally are dish shaped, for better aroma airing.
dcarch
Agree. If it's a tastevin, it's an exceedingly poorly-designed one. It is too deep, ill-suited to holding while looking and tasting, and lacks the prismatic features necessary to judge wines' clarity and brilliance.
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Yes, the vacuum blender, Luddites. http://www.gadgetreview.com/what-is-a-vacuum-blender
I am waiting for the WiFi version, so I can turn my smoothie into soup from Mars.
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Just now, curls said:
Were they easy to work with on the first problem unit?
Extremely easy and pleasant. Replacement was sent the next day, even before I got the bad one on a truck.
It may have helped that I sent a photo of the misbehaving display.
Hopefully you won't have any problem. It's the same 1-year warranty as with new units, so I wouldn't worry.
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32 minutes ago, curls said:
Enablers. Darn it, resistance was futile! Thanks for the information @Coogles, guess I'm going to need to read that Sous vide for a newbie thread a bit more closely. My Anova is on the way! :-)
That's the deal I bit on...
However, these are refurbished units at that price. I had to return my first one because the display was malfunctioning after the first use. We'll see how #2 does.
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6 hours ago, btbyrd said:
8 inches.
Thanks. Gosh, the whole shebang is only 11". From the photos, it looks like the cord would be <8" off the deck. Is the cord connection also submersible?
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OK, I had a friend pick me up 4, 125g pouches of this Voatsiperifery at G. Detou.
What's the best way to store it? I know "sealed, dark and airtight", but can I/should I also freeze it?
Thanks!
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22 minutes ago, btbyrd said:
The only advantage that stainless would offer over the extruded polycarbonate housing is aesthetic.
Maybe. In pretty much every other choice I've ever made between SS and plastic, plastic has been less durable, long-lived and gotten more beat up over time. Parts change dimension over time, get brittle, discolored, tabs break off, etc., etc.
I guess I'm a Luddite, because I almost always choose corded over battery, and manual over electronic, glass over polycarb when I have a meaningful choice.
If you use the magnet, how high off the pan floor is the "Max" mark on the Joule? IOW, what is the maximum bath depth when it sits on the bottom? I guess from what you said above, there is a very small minimum fill, but why would anyone want a really shallow bath?
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1 hour ago, rotuts said:
this review allows you to see all the hardware and is a fair assessment :
↵ Use original player← ReplayXiThanks. I had seen this before. Those guys are a stitch.
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11 hours ago, btbyrd said:
The Joule's plastic housing, impeller, and machining is as nice (or nicer) and easier to clean than my $799 Polyscience circulator. The heater is specially engineered and has a radically different design from everything else on the market. And it's waterproof. And smaller. And lighter. And magnetic. And it disassembles oh so nicely. And you can use it with almost no water. And it doesn't eat up the container with its giant profile. And it's quiet.
So long story short... no. I don't care that it has a synthetic housing. It's a quality synthetic housing. Metal wouldn't make it better, just different.
OK, that's your vote, and all you've said makes sense. I just have a preference for SS over plastic.
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3 hours ago, Anna N said:
A better photographer will be along soon but in the meantime here you go. The developer version of the ANOVA on the right and the Joule on the left.
The ANOVA 1.0
is the red one but it is pretty much identical to the developer version. I don’t know if the version currently available is the same size.
Isn't anyone else put off by the plastic housing on the Joule? I also wonder about putting a 1100W element and small impeller into that housing.
But the small size would be better for storage.
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2 hours ago, rotuts said:
this ?
http://www.ikea.com/us/en/catalog/products/70154800/
very interesting
Ive found that w the extra insulation a cooler give you
once the bath reaches equilibrium
there are not going to be hot nor cool spots in the cooler
but Il like to see a pic of your system after your get it set up w the IKEA thing-ey
always something to learn on eG.
Yep, that's the one. At $7, better than $43 for the LIPVAI-- https://www.amazon.com/LIPAVI-Sous-Vide-Rack-Collapsible/dp/B00PKGBMBA
Here's a pic of the IKEA rack in a Cambro.
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1 minute ago, rotuts said:
also consider your Sv container.
regular pots are fine , but various sized ' beer cooler ' are inexpensive , light and might save a little wear and tear on the Anova's heating mechanism
that can be covered in various ways for long SV's keeping the evaporated water in the cooler.
and they have a nice handle to move them around after they are emptied and you can SV anywhere and save counter space and cook top space.
Thanks. As I covered in another thread, I went with a medium-sized Igloo cooler, and I made a well-fitted cover out of a scrap piece of plexiglass. Just cut a 2.5" hole near one edge for the circulator, so it should have very little evaporation. And the Anova sits high enough that the bath will have a large, stable thermal mass; the water from the first steaks I did was still warm 24 hours after I put the cooler outside.
I also just ordered the IKEA SS accordion-type pot lid holder for a rack.
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12 minutes ago, btbyrd said:
When I started out with SV, there was only MC and Doug Baldwin's website. Chefsteps was just starting up, and soon became the best online resource for learning about cooking sous vide (and cooking in general, to be honest). Nowadays, you can buy a Joule that comes partnered with a smartphone app that has a ton of recipes and a "visual doneness" feature that's second-to-none. That's what I recommend to people who are new to SV -- or even who are looking for their second (or third) circulator. You can use the recipes as much or as little as you want. For my part, I almost never use the in-app recipes, but that's mostly because I already spent a few years cooking SV by following ChefSteps videos and recipes. But if you're new to SV, it's an excellent tool -- both as a circulator and as an excellent learning tool (in the app).
I'm pretty sure you can DL the Joule app for free and use it without a Joule. Or just use their website, which is excellent. But Joule is my favorite circulator out of all the circulators, so if you haven't struck out yet -- it may be the one to get.
Thanks, good advice.
I went with the Anova because it has manual control, and that's all I'm likely to use. The first unit developed a bad display, so I'm waiting for its replacement to arrive.
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Solid intermediate cook, here. Not especially intimidated by elaborate preps. But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful. What do you all like, and why?
Thanks!
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44 minutes ago, DiggingDogFarm said:
It will with a super-burner!!!
Will totally kick it's ass! LOL
"High heat, jet burners can produce up to 432,000 BTU of heat per square foot of burner area."
Source: https://tejassmokers.com/Jet-Burners/32
Yes, very true. I pimped my 2-hob "camp stove" for wokking with a variable pressure regulator/gauge that will also win this race at 180K Btu. Do not try this indoors without a suppression hood!
Now we wait for the reductio ad absurdum of an aluminum smelting induction heater hacked for culinary use...
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12 hours ago, weedy said:
The value for Btus for the gas is meaningless in this "study".
I don't think anyone has ever claimed gas is as efficient as induction measured at the point of use. It's that bothersome little detail of having to generate the electricity that brings efficiencies closer. And the relative prevailing prices for gas and electricity can easily be such that cooking with gas is cheaper.
Likewise, I don't think anyone has claimed gas will win a speed-boil race against induction. But such a race isn't a very realistic way to assess overall efficiency. The CenturyLife tests show that, the longer the cooking task, the less efficient induction is--to the point that it's slightly LESS efficient than electric coil.
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4 hours ago, chromedome said:
I've "hacked" mine and my daughter's through the simple expedient of cutting a wire coathanger and shaping it to fit the inside of the slow cooker. The "crock" sits on top, and it cools down the cooking temperature to something a bit more reasonable.
Nice hack. Have you measured how much it lowers the temp in the insert?
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4 hours ago, rotuts said:
induction cooking saves energy
Not according to the most recent DOE analysis.
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12 minutes ago, Katie Meadow said:
However, the induction cooktop has given me a great idea.
Well, induction is advantageous for water boiling and (in better models) at extremely low-temp cooking, that is certain. But it doesn't save much energy, and has its own drawbacks. If cooking on glass and not being able to use all pan constructions don't bother you, you might be happy. Their longevity has also been an issue.
What I recommend is that people first buy an induction hotplate to see if they like the fly-by-instrument feel. That way, even if you decide against an induction cooktop, you have a portable speed demon boiler to take to the in-laws' cabin.
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3 minutes ago, BeatriceB said:
I really don't like to be a contrarian, especially in this knowledgeable company, but I like my slow cooker (though I've never tried cannabutter
). Mine has an anodized aluminum insert, rather than ceramic, so you can brown meat and so forth on the stove first. I think the key (for me) is that I use it as a kind of time-shifter, rather than a time-saver. I brown the meat, cook the mirepoix, deglaze the pot, etc. just as I would for an oven braise. It is useful when I can't be available for those 3 hours or so that an oven braise needs. I put the slow cooker on low and walk away for 6-8 hours. When it is done, I remove the solids, strain the liquid, and then reduce it on the stove, as the slow cooker doesn't evaporate liquids the way an oven braise does. This results in a stew, ropa vieja, whatever floats your boat, that seems to me just as good as the braised item. It doesn't cut down on labor, but it does allow you to adapt it to your schedule.
This is a very viable theory. Unfortunately, (a) most SC owners do not use them this way; and (b) the temperature settings on the vast majority of SCs are too high (set that way for liability reasons). If you look up your model and investigate, I think you'll be shocked at how high "Low" is.
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4 hours ago, Anna N said:
I am with you. Nothing I ever cooked in any of the slow cookers I ever had was worth eating.
Au contraire. For those in legalized states, slow cookers make excellent cannabutter. Just sayin'...
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Sous Vide for Soft-Boiled Eggs
in Cooking
Posted
Well, the ChefSteps chart I used could use a little more experimenting--my soft-boiled egg yesterday was still completely pourable. I could have failed at the old way 9 times while waiting for that fail. Counting the time for the circulator to bring up the bath temp (I used hot water to "save time"!), it was probably more like an hour, so I could've SB'd a full dozen.
This taught me the "Food Processor Lesson"--for many things, especially small batches, SV is not worth the effort.