chris_s

this week I put a plain pork tenderloin in for 2 hours at 136. left it in bag, put it in fridge over night. threw it in a sink full of hot tap water while I was getting sides together. removed from bag, patted dry, coated in char crust and put on searing hot grill for about 2 minutes per side. I thought it came out very nice, juicy and pink in the middle. wife thought it was too porky tasting. (yes I am using this thread as my sous vide log book)

those ovens in a bakery are commercial grade ovens made to be used to capacity. And if you haul 1000 lbs in that pickup truck every single day you will run into problems. It can do it from time to time in a pinch, but the mfgr has only built it to a duty cycle of 750 lbs

would a consumer grade oven be up to the duty cycle required of a commercial environment?

when I was a kid my mother always got us the kirkland sirloin burgers. They weren't great then, and they're not great now. Too lean, tight and bland. Disappointing that the keg frozen burgers are not good. Their prime rib burger is always excellent when I've had it. I've often wondered about the different offerings at Superstore; they have one that has Kobe in the name, whether it's actual Kobe beef or not I don't know

I've often been curious about doing this, as I've found carbonara to be very stressful in minding your heat so you don't scramble the eggs. Could you clarify the volumes you use? When you say 100% egg 100% milk/water/cream 25% parm do you mean (for example using arbitrary numbers) 4 cups egg, 4 cups milk/water/cream 1 cup parm? You later mention a nearly 4:1 ratio of liquid:egg which is confusing. thanks!

rack of lamb, rubbed with black pepper, garlic, thyme, basil and rosemary. 2 hours at 136.5, taken out of bag, rubbed with coarse salt (I didn't want it to cook with the salt on it) then seared on grillgrates for 2 min/side. Was a little more medium than medium rare, but still very juicy and tender.

I glanced at a few recipes and it looked intimidating, though probably not once you get the hang of it. I have a KA stand mixer so not too concerned about kneading. post the recipe if it's not too much trouble! Is this how things always go on this forum? When I asked about where to buy sour mix I ended up making my own too!

Does anyone know of a bakery that sells brioche buns in Winnipeg? Trying to track some down for burgers but not having much luck. Stellas can do them but require a larger order with 24 hours notice thanks!

Has there been any progress on this subject? The constant single-use of ziploc bags is annoying my conscience. I don't feel comfortable enough with ziploc bags to subject them to heat more than once, both out of concern for the seal letting go and also plastic degradation and leaching into my food. Perhaps the lekue bags with an external clamp? I generally put a chip clip as below onto my ziploc bags just to be extra certain that there won't be any leakage. not sure if this type of clamp would be able to clamp down on a silicone bag, I've never handled one so I don't know how thick the material is

I had baby back ribs tonight, cooked 36 hours at 141.5. took them out, brushed with sweet baby ray's bbq sauce, grilled for 5 minutes on each side on hot grillgrates. This is hands down the BEST sv experience I've had so far. And by that I mean the biggest improvement from traditional cooking. The texture was amazing, soft as butter to bite threw but not sloppy falling apart. The meat had a pleasant pink inside. Very good flavor. I've done boiled, I've done low temperature wrapped in foil. This beats all. And very easy to prep after work!

please direct me to an excellent dip recipe

I was under the impression that round roast was pretty tough but maybe I've always confused tough with dry. I'll try some at varying times to see how it comes out. I have been using them for beef dip sandwiches, but am looking for alternatives. The first time I made them it was OMG SO GOOD, but by the 7th time it's a bit tired. thanks for all the advice!

I cut them to about 1" thick, but my understanding is that in a LTLT cook like this the thickness is less relevant than if I were doing a 1" thick ribeye for 2 hours. I'll give it a try at 10 hours (this is how long it would cook if I started it when I left for work) I'll try bringing the temp down a bit too. My primary stakeholder (steakholder?) has some aversions to meat that looks too red, so I don't think I could go as low as 132, but maybe split the difference. To be honest, 137.5 ended up more medium than medium rare, which is probably a bit more done than I like. What's the current consensus on adding fat to the bag? I've seen some people say they do it, and some other people who say the fat leeches flavor out of the meat and then just stays in the bag after cooking.

I have a glut of round roasts in my freezer so I've cut one of them up into steaks to see if I can make edible. I did one today, it was 21 hours at 137.5f, nothing in the bag but steak and a dash of black pepper. It was tender, it was the right doneness, it had good flavor, but it was dry. There had been a bit of fat along the edge, and that part was nice. The rest was almost flakey. So here's what I think... 1) cooked too long, try it for 10-15 hours next time 2) should've added some fat to the bag, some oil or a strip of bacon maybe? 3) that's just as good as round roast gets. Any recommendations for my next attempt?

I buy racks of lamb from costco that are vac packed in a pretty heavy plastic. Does anyone have any opinions on just throwing this right into the SV water? I would cook these to the appropriate doneness, then remove from water, apply provencial herb/garlic/wine rub and sear on grill. The racks I get are trimmed the way I like so there isn't any pre-cooking prep needed. My thoughts are that the packaging must be food safe otherwise costco wouldn't be using it. maybe this logic is flawed? I also get pork back ribs in this type of packaging, but on those I need to remove the membrane before cooking so wouldn't be able to put them directly into the water

there is a function for it in my iphone app, but I am not confident enough in my measuring to make the change. I've measured it with a $15 meat thermometer probe and an idevices igrill mini, both with the same results.

two SV meals this weekend, ribeye steaks for guests, 3 hours at 136.5 (my anova reads 1.5º low so it was actually 138) then seared on my newly install grillgrates. Steaks were cooked evenly through, but a bit more medium than medium rare then did a sirloin tip roast for 24 hours at 135.5 (actually 137) it was flat out the most tender roast I've ever had. was about the right doneness for the application. Served on buns with green peppercorn gravy. Leftovers will be served as a beef dip today. I don't do pictures of food, so use your imagination!

is this a different cut than a "rack of lamb"? I do the aforementioned on the bbq in a provencal herb/wine rub, with heavy amounts of kosher salt added. The fatiness is the best part!

made some basic alfredo sauce tonight, made a point of reducing the cream extensively and slowly. turned out really well, exactly what I've been trying to accomplish thanks for advice!

so I finally got around to trying something out. I had a 1" thick ribeye, cooked it for 2 hours at 136 (according to my anova) and then took the bag out of the bath and put it in the fridge. Got home at 4:30, put the bag in the sink, put in a bunch of hot tap water (120f) and let it sit while I got other stuff together. When it was about showtime I took the steak out of the bag, patted it dry, put some seasoning on it, and gave it 30s/side in blazing hot grape seed oil. Steak was as tender as I've ever had, with a nicely seared crust on it. Very happy with the results, will definitely do again. It definitely wasn't 136 in the center when it was on the plate, but as mentioned it doesn't need to be. thanks for the advice everyone!

I made a steak using grape seed oil today, definitely fixed my problem. thanks for the advice!

yeah grand forks is where I've got it before, usually am there once or twice a year. But the stranger thing is that it's simply unavailable here. one other thing I've noticed is craft root beer. Every grocery store in grand forks seems to have a handful of different small batch/craft root beers but I am stretched to find even ONE in winnipeg

Any tricks to freezing liquid that is high sugar content? After a day in my deep freeze, or even leaving them outside overnight (-30c) and they're still sticky and squishy

I have a shipping address just south of here, about an hour's drive, that I've been shipping car parts to for about 15 years. So this is also a viable option should my home made stuff not pan out thanks!

All good ideas. I just finished cooking up some simple syrup and squeezing 5# of lemons and limes. You know, the exact thing I said I didn't want to do Once again the internet has got me in way further than I originally intended. My plan is to freeze it into cubes as recommended. Truthfully, it wasn't all that much work using one of those $2 juice extractors. Not sure if I'll have time to actually try it tonight, but I definitely will later this week. The recipe I used was 1c water, 1c sugar, boil for 7 minutes, let cool add to 1c lemon juice and 1/2c lime juice