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Everything posted by Robenco15

  1. Me too, please. Mine is older version "Anova Manual 2013.7.pdf" (and it's only 8 days old). Yeah I've been waiting a week and a half to order mine as they are currently making "comprehensive program updates" and Jeff was kind enough to tell me when it would be safe to order. Chances are when I do get mine it will be the new model for a few weeks until they do it again, haha. Gotta love technology. I'll be sure to post the manual if it differs wildly from the manual on scribd for anyone who would like to know the changes.
  2. Yeah I thought the same when I read it. I couldn't see what in the recipe would create terrible results so I figured some people just can't cook.
  3. I would be interested to know which ones. I use this book quite a lot but can't think of any errors off the top of my head. This is from an amazon.com review, where I discovered this error list (I didn't find these, someone else did. I checked a few of them and they checked out so I assumed all of them check out): "p. 042 says 1 cup / 225 gr white beans 1 cup of beans would have weighed 225 gr only if dry beans had had the same density with water, which they most certainly do not. p. 042 says 2 ounces/ 28 ml of olive oil 2 ounces equals 56 ml, not 28 p. 049 says 2 tbsp butter / 28 g 2 tbsp flour / 28 g According to many sources, Larousse Gastronomique and common sense included, the weight of two tablespoons of butter is double the weight of two tablespoons of flour (different density of the two materials). In other words, if you have kitchen scales and follow the weight measurement the recipe tells you to, the recipe won't work. It will only work if you follow the spoons (volume) measurement. This mistake, namely saying that a ½ cup of anything (dry or wet ingredient) is 110 g, regardless of that anything being parsley, breadcrumbs, flour, butter, or what-have-you, occurs DOZENS of times throughout the book. Pity... pity. p. 070 says ½ pound / 115 g ½ pound is 225 gr p. 109 says 2½ lb / 225 g haricots verts 2½ pound is 1,135 g. 225 g is ½ pound. pages 135 and 161 say turn the steak / lamb chop 180 degrees (on the grill) If my memories from high-school geometry are right, turning the steak 180 degrees will flip it and the left side will indeed become the right side. However, the lines (grill marks, in our case) will coincide. That is, the steak will be marked along exactly the same lines (or maybe parallel to the previous ones, if one's not careful with the flipping), and not in a crosshatch or crisscross pattern. If you desire the latter, you should turn the steak 90 degrees (for a square crosshatch), or something like 70 or 110 degrees (for a longish, lozenge-like pattern). p. 142 says ½ cup / 225 ml heavy cream ½ cup is 110 ml p. 143 says 1 cup / 450 ml of the hot broth 1 cup is 225 ml. 450 ml is 2 cups p. 143 says add ¼ cup / 112 ml ¼ cup is 56 ml p. 148 says 1 cup / 225 g fresh bread crumbs Fresh crumbs are quite fluffy. How come they are 225 g to a cup? Maybe 225 ml (volume) not 225 g (weight) would have been better. p. 178 says 1½ ounces / 32 g (for a bunch of parsley) 1½ ounces is 42 g p. 209 says three plum tomatoes or 500 g canned tomatoes Is this possible? If three plum tomatoes (plum, mind you, not beefsteak) equal one 500-g can, this would make them unusually large ones. Also, a 500-g can of plum tomatoes contains 6 to 9 of them, which makes them hardly equal to the three fresh ones that the book claims. It seems that size should indeed matter, after all. p. 199 2nd line, says 1 cup / 110 ml 1 cup is 225 ml. 110 ml is ½ cup p. 207 says 3.5 pounds / 1,350 g 3.5 pounds are 1,600 g p 257 says yields 1¼ cup / 28 g C'mon! 28 g makes for quite a measly cup. 280 g is correct, not 28. p 259 says ½ a tbsp of honey / 7 gr Honey is quite thick (dense), as we all know. It is impossible for ½ tbsp of honey to have the same weight with ½ tbsp of water. Why not use ml instead of g and get out of this confusion? And now, for a couple of factual mistakes. p. 148 says (with reference to veau viennoise) This is not exactly French style, it's more of an Italian thing Isn't this more of an Austrian thing, if we notice the title which screams Vienna? What would viennoise mean? p. 158 says au moutarde Shouldn't this be à la moutarde ? p. 160 says place a sliver of garlic OK, we did that. That takes care of the 4 thinly sliced cloves of garlic that the recipe requires. Reading on, one sees that the 20 whole cloves of garlic (yup, 20 of them) that are listed in the ingredients are not included in the directions. Hey! Where did them 20 cloves of garlic go, uh? What are we supposed to do with 'em? p. 184 says piment d' esplète Nice French accent marks and all, but the word esplète is non-existent. In my humble opinion, it should be piment d' Espelette. Espelette is the name of the pepper-producing city in the Basque territory in France, non?" I still like Les Halles and find it worth having. I enjoy the writing and it is very classical french bistro fair. I also own Bouchon and that is extremely classical as well, just to another level in refinement so owning both is nice. By the way, have you done the Coq au Vin. I haven't, but have read that the recipe does not work, but I'm not always so quick to trust random people online. Not everyone can cook. Has it worked for you if you'd done it? I am going to do it this winter.
  4. Yeah. I was surprised at how many errors were in Bourdain's Les Halles cookbook. All metric weight errors for the most part. Anyway, I was just curious about TFL. Still no idea whether to use Basil oil or Chive oil for that tomato dish so I'll make it twice and try both.
  5. What were the missing ingredients? I've skimmed through her entire blog ( well not the Alinea at home one yet) and I've only noticed a mix up of basil for chive oil in one recipe...In the Vanilla bean roasted figs with honey-vanilla ice cream, her book apparently didn't have the vanilla beans for the ice cream. My book does as it was there when I cooked that dish a few weeks ago. I guess I have a different edition? Anyway, I wanted to bring this back to life to see if an errata has either been published somewhere or if someone is aware of all of the mistakes? I've cooked a good amount of dishes from TFL and have had no problems yet but I am curious. I contacted Ruhlman but he said he didn't believe an errata list was compiled and said he would get back to me, and never did. Anyone have anything?
  6. I got this book a few weeks ago and read through it immediately. It really is fantstic and I couldn't agree more.
  7. Could you direct me to a volume number and page number? Or volume? Where exactly are the charts? Thank you!
  8. Meant to answer this earlier. When time is up on the Demi it beeps once and then the timer light blinks until you attend to it. The unit does not switch off. Ah. Now that makes more sense. Thanks for letting me know!
  9. I got some grass fed skirt steak at the store. They didn't have many cheap steaks to choose from, so I got this one. The steak is actually ~2 lbs of meat in not a very flat piece, so that is also why I am letting it go a long time. It's a chunk of meat. We'll see how it turns out really soon. Fingers crossed! The Anova is doing great though!That's awesome. It sounds like the Anova is doing its job so I'd be really interested to hear if somehow it doesn't turn out how it should and why that would be, as related to the Anova. Are you using the timer on the Anova unit?
  10. So what did you set the bath at, 63.3C? Keep us updated and thank you! I set it to 63.3C and put the eggs in for an hour. The yolk was just beginning to set but still runny. Word of warning, if your bath is small and your anova touches the bottom, it will suck in the eggs and they will bump around next to the circulator. The shells did not crack, but I can see it being possible that they could. Side note, other people have mentioned either being concerned or not concerned with the noise. I find the sound noisy but tolerable, but my kitchen and my roommate's work space are connected with no doors or walls between them, so I would worry about it being too noisy if I leave it on for a 24+ hour cook. It's no noisier than a range hood fan, so if your kitchen has a door/wall between it and a room you will be in I can't see it being a problem. So a 63.3C egg doesn't quite give the yolk a creamy/honey texture. Or, I guess you said you don't have a way to measure the temperature so it may be off a little bit since eggs are so tempermental? Thanks for the info. I will be using a tall small cooler so I will be putting the eggs in a salad spinner insert. My apartment is small and the kitchen and bedroom have a door between it, but that's it. But, I could put the cooler and sous vide anywhere in my apartment as long as there is an outlet. I could put the cooler and unit in the shower if I really wanted to.
  11. So what did you set the bath at, 63.3C? Keep us updated and thank you!
  12. Well, since I got mine 2 days ago, I've been solely using a small cooler with wheels. It's maybe big enough for 3-4 steaks. Since it's only me, that's more than enough room. I don't think I am using the heating element much at all once it gets to tempeture because when I'm done cooking, that water stays hot for hours and hours and hours.The day I got the machine I cooked an egg at 65C and then wanted to make shrimp about 4-5 hours later and the water (with the lid open the whole time) was almost at the temp I was going to cook the shrimp at. That's the way to save on energy! Now if I wanted to cook vegetables and have the water cool enough to then cook steak, I would have to use another vessel or figure out a way to drop the temperature some other way. I was definitely surprised at how much the cooler retained the heat. I purposely kept the lid open for the heat to escape, but not much did. So far so good though? Happy with it? I am so close to buying it I can practically taste my first 63C egg! By the way, would I set the waterbath at 64C for that?
  13. I emailed him yesterday. He told me program updates are happening at the end of the week and i should wait until the 16th to order to be safe.
  14. Thanks for all the help and info guys. I'll be cooking for myself and one other using the water displacement method. Can I put two steaks or two chicken breasts or two of whatever else in one bag or do they need to be sealed in their own bag (both for safety reasons and even cooking, etc.)? Using the water displacement method may make it harder to do two meats in one bag too, right? Thank you!
  15. So the sound of the impeller is that annoying? Anyone else who owns this feel the same way? Is a polyscience circulator very quiet?
  16. Does that bottom part serve a function? I thought it assisted in adjusting the direction the fan "pushes" the water flow.
  17. Please keep the impressions and reviews of the Anova circulator coming in as I may be purchasing this later next week!
  18. If I had a chef then I couldn't cook! And I have looked them over. I guess I was asking you to test what I've learned over the past few days. I was looking for an easy answer.
  19. Can you also freeze the items? And everything would have to be cooked to pasteurization before chilling and then refrigerating or freezing, right? That is something I could see myself doing as teaching all day during the week makes it hard to find the energy to always cook.
  20. Good point. But when it turns off the temperature wouldn't drop quickly enough to keep it from negatively affected the food. But with sensitive items I definitely would plan on taking them out immediately after the timer goes off. So inthat way I fon't mind it turning itself off. I was speaking more about meats I guess.
  21. Just so I'm clear though, an oven timer does not shut the oven off, right? Isn't there more of a hazard letting food slowly cool in a waterbath when the circulator turns off ten it not turning off and the food staying at that safe temperature. Either way, it doesn't matter. Curious why my idea of the timer seems to be a minority though, haha. Look foreard to hearin about your Demi!
  22. Thank you for the reply! So what is the point of it turning itself off? Isn't the point of sous vide that you can leave food in the bath for at least a certain time but if you go over that time a little it isn't going to affect the food as much if you left something in an oven or on the grill for 15 more minutes? Also, isn't that a health hazard if it turns itself off and then the food you have in the bath sits in the water as the temperature slowly drops? I'm new to sous vide circulators, but is this how the Polyscience also works? Once the timer hits zero it turns itself off? Thank you! Really it makes much more sense to set a separate timer. Then if you can't attend to it immediately you can re-set your timer and your food keeps on cooking. I'm curious as to how you would like the timer in the SV unit to work. I just don't see the reason for the timer to turn the circulator off. When you put the timer on the oven does the oven turn off? If it beeps after the 45 minutes I set it for then I know the minimum time has been reached and now I can pull it out whenever I want and know that it's cooked for the minimum time. I realize it isn't a big deal because I can keep track of time woth the watch on my arm, but i didn't understand what purpose shutting the circulator serves.
  23. Thank you for the reply! So what is the point of it turning itself off? Isn't the point of sous vide that you can leave food in the bath for at least a certain time but if you go over that time a little it isn't going to affect the food as much if you left something in an oven or on the grill for 15 more minutes? Also, isn't that a health hazard if it turns itself off and then the food you have in the bath sits in the water as the temperature slowly drops? I'm new to sous vide circulators, but is this how the Polyscience also works? Once the timer hits zero it turns itself off? Thank you!
  24. Can someone who has the anova circulator tell me how the timer works. Once it finishes countig down does it beep or do anything to alert you that time has expired? It doesn't shut the unit down when time has expired does it? Thanks!
  25. Not everything needs to be pasteurized if you are to consume immediately (or within 4 hours). Whole muscle cuts of beef, like steak are fine - as long as you give it a surface sear which will kill all surface bacteria. The theory is that the interior of whole muscle cuts (meat that hasn't been punctured) are considered sterile, but the surface may be contaminated. BTW - while doing this, I would recommend searing before SV - as many times, low temperature baths for rare steak are like incubators for bacteria - so you'd want to kill any surface bacteria before hitting the bath. Some people drop the bagged steak in boiling water for a short time... but personally, I'm a fan of the pre and post sear. Pre for bacteria, post for flavor/color.Other foods, like poultry, should be pasteurized regardless of when you plan on consuming it.I think the rule of thumb with pasteurization would go along with whether you would consider eating the same item raw. So steak, for instance, can be eaten as tartare, so you wouldn't need to pasteurize other than the surface. I don't know anyone who would ever consider eating raw chicken. Just a couple of comments. The Japanese have a number of raw chicken dishes. And more importantly one needs to be aware that steaks are now frequently jaccarded (pierced all over with very fine blades to cut the muscle fibres) prior to sale to tenderise them. This is not always obvious but it suggests that one needs to know the provenance of one's steaks before assuming that they don't require pasteurization. Right - I thought about explicitly mentioning the industrial jaccarding, but didn't - I alluded to it when I mentioned "meat that hasn't been punctured" but I should have been more explicit, so thanks for pointing that out. With regards to the chicken, while I know there are a few cultures that eat raw poultry, I'm not sure if they're doing that at home, or only in restaurants that know exactly when and how the chicken was slaughtered, gutted, etc to minimize the chances of bacterial problems. And I have no idea how popular those dishes are - do people eat them all the time or is it only once in a long while? Just like with sushi - you can't just go to your local market, pick up a piece of salmon fillet or something and assume it is sushi grade and safe for raw consumption. Nothing is impossible, but I have a hard time believing that people are going to their local market, picking up some chicken that may have been sitting there for a few days, and consuming it raw.Regarding the question about pasteurization time - the pasteurization time is a constant for a given core temperature and bacteria type. What varies is the amount of time it takes the core to get to that temperature - which varies primarily by thickness/shape. Douglas Baldwin makes it easy by incorporating pasteurization time into some of the tables - but I think early-on NathanM posted a table of pasteurization times by temperature that you could add to the time it takes to reach core temperature. If you have an iOS device, I would highly recommend downloading the SousVideDash app - designed by an EGullet member and fellow sous vide enthusiast Vengroff. It is not expensive, and it makes the problem of cooking times, pasteurization, etc. a non-issue as the app calculates everything for you. All you need to do is enter in the type of protein, desired core temp, bath temp, food shape and thickness, and you're ready to go. ETA: Yes, shape matters. I don't believe NathanM went into detail about it in the early tables, but if memory serves, it was address in Modernist Cuisine. It is also addressed in the Sous Vide Dash app. The early nathanm tables assumed an infinite plane of a certain thickness (like a slab) - which is the worst case scenario. If you are using the same bath temp as core temp, then this is a good figure to use at will ensure that the core is what you think it is. Other shapes will reduce the need for as long of a cooking time to come to temp. Shape becomes much more critical if you're doing gradient cooking - your core temp is lower than your bath temp. Some people prefer this method for certain foods that they don't want to be 100% even... personally, I do that when I cook fatty fish - like salmon. I use a bath temp of 115F, but shoot for a core temp of 102F - it comes out just how I like it every time, plus it makes the cooking time quite a bit shorter. But that is much trickier to figure without the app. Cooking multiple bags does not affect anything so long as you have decent water flow around each of the bags - they shouldn't be stacked up touching each other. As long as your water can flow around each bag, and your heater can remedy the initial temp drop in a short amount of time it's fine. Thank you so much for all of that info! I will look into the app, but I heard the cooking times tend to be longer than they need to be compared to the various charts on this site. I have one more question about thost NathanM charts. I see it starts with a steak at 41F and then gives bath temperature and time needed to cook to reach approx. 130F. For one, how do I check that the steak is at 41F. I use a thermometer like the thermapen and check the raw steak's core temperature by putting it in it right? Or can I/am I supposed to use an infared surface thermometer? I also understand that if I start with a steak that is 51F and I want it to be at a core temperature of 140F then I still use the same exact cook times and obviously adjust the waterbath temperature. Now, what if I start with a steak that is 51F or higher (room temperature) and still want it to be at a core temperature of 130F. The cook time is decreased, correct? But, how do I figure out the perfect cook time? A math equation? I hate math. Instead of that, can I just let it cook for the same length of time as if it started at 41F? It can't overcook right? The only problem with letting it sit at that temperature longer would be that it "dries out" a little or somehow negatively affects the meat? In sous vide you want to cook something in the waterbath for as short as you need to to achieve the desired core temperature and safety precautions right? Letting the meat sit at core temperature of 130F for longer because it started higher than 41F just means it is slightly pasteurizing? NathanM's cooking time on his charts seem to differ significantly from Dr. Baldwin's cooking times on his charts (his non-pasteurization chart, table 2.2). Dr. Baldwin's "from frozen" charts look incredibly helpful. Do I seem to be grasping more of this?
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