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  1. I have this sauce, or more like a stock. It is not a demiglace, it is just made on bones, meat and vegetables that have been browned. Varmed, it is the nicest rich sauce. Cold, it stands very stiff and hard. I would like to serve it in the jelly-like state, in cubes, but I would like it to be 50-60C when served, at which point it would melt again. I have been playing with, and reading about gels alot here lately and came to think.. Maybe I can create a synergy between gelatin and another gelling agent that would make it heat-stable up to this temperature. Google-searches gave nothing yet, so did anyone try something like this?
  2. Hello, I'd like to get some steaks done SV and am trying to work out the timing in my head. I'd like to get food on the table within half an hour of getting home from work, which leaves me with a couple of options 1) use a cut of meat (blade steak, round steak, etc) that requires 10ish hours, and start it before I leave in the morning 2) use a tender cut (ribeye, t-bone, etc) and start it in the morning 3) use a tender cut and cook it for the prescribed minimum time the night before, then reheat when I get home 1 is certainly viable but I'm not familiar enough with these types of steaks to do this with utmost confidence 2 (according to internet lore) will result in mushy steak 3 I guess I would cook the steak ahead of time, leave it in the bag, then put it back in the water as soon as I get home to bring back up to temperature. How are the results with this type of thing? When I think "reheat" my brain goes to microwaved steak. All would be seared before consumption of course. Any suggestions?
  3. Hi there.Does anyone have any knowledge on storing their spheres (from spherification) for long(ish) periods of time? i have read that you can put them in a solution of the same flavour and they will maintain their state. i would like to know whether it would be possible to put these in a jar and pasteurise them by bringing them to 72c since alginate gels are supposedly non-thermoreversible so they shouldn't melt. or possibly i might make the spheres using another gelling agent like pectin or gellan gum, both of which are also unaffected by reasonably high heat sources. if anyone has any thought on this i would be very appreciative such as whether this idea would work and if so, how long i might be able to keep them and whether they would need to be refrigerated.the sugar concentration in the spheres and the solution would be relatively high which i would imagine would also aid in the preservation. ideally i would like to be able to store them unrefrigerated. thanks.
  4. Just seen this, I'd love your thoughts on a few things: http://www.odditycentral.com/foods/this-japanese-water-cake-looks-and-tastes-unlike-any-sweet-youve-tried-before.html — anyone tasted it? Flavour? Mouth feel? — recipe that's tried n tested? — best to serve with? — honestly, I'm asking... which course would you serve it? As a sweet course? — does it melt 'to a puddle' or just compress and weep? Looks great though
  5. In Modern Cuisine, after pressure cooking tough meat, they suggest to let the meat rest in it's liquid to absorb some of it's lost juice. In traditional cooking, Chefs suggest letting braised meats cool down and rest in it's liquid to absorb some of it's lost juice. Do you need to do this if you sous vide meats for long times? For example, after I Sous Vide pork belly at 171F for 10 hours, should I let it rest at room temperature for 15 min.? Then when it cools, plunge it into an ice bath? In the Fat Duck cookbook, Blumenthal suggest to let the Sous Vide meat rest for 15 min at room temperature. Then he suggest to let the meat rest for 15 min. in room temperature WATER. Then finally he suggests to cool it in an ice water bath. The Manresa cookbook also suggests this. Any new data to show wether this is necessary or not?
  6. I sous vide this pork shoulder for 72 hours at 140F with no salt or marinade. As you can see from the picture, the texture is mealy. It kind of has this grainy, dusty texture. I know from experience if I want less "mealy" meat, I should only sous vide for 24 hours, or maybe 48 hours max. At higher temps it seems to be less mealy as well. What causes this mealy texture? Is it the enzyme that Douglas Baldwin wrote about? "Moreover, the sarcoplasmic protein enzyme collagenase remains active below 140°F (60°C) and can significantly tenderize the meat if held for more than 6 hours (Tornberg, 2005)." Does this mean the enzyme is only active at temps below 140F? So if I sous vide the pork shoulder at 145F instead of 140F, for 72 hours, it won't be mealy?
  7. Anyone else see this sous vide "map?" Click.
  8. Hey guys. I have been looking at some of the modern gelling agents to see if anything would give me anything in terms of thickening sauces and condiments. I tried xanthan and Guar gum and found that they were quite sticky in mouthfeel. What would be a good next try if I am going for a creamy and not so slimy sticky kind of thickener?
  9. I have given up on sous vide dash becoming available on Anroid any time soon. Can anyone recommend a good Android alternative?
  10. I only need one more item to complete my sous-vide setup: some food safe closed cell foam tape. I haven't been able to find an Australian supplier and the cheapest US supplier wanted USD$60.00 to post a small quantity of tape. I am happy to order from anywhere in the world if the total price is even close to reasonable.
  11. One question: Do you guys use the bag juice to make sauce after cooking meat sous vide? I'm currently doing a 72h short rib and there is quite a bit of juice accumulating in the bag.
  12. I thinking of trying this? I will be traveling to vegas to see my daughter, and I thought it might be interesting to show the relatives what sous vide is about!! I will be traveling with a poly circulator ( first will that be a problem through security?) i prefer to carry it on!! I cant pre-sear it/ so i plan to finish it on the barbie They said they will seal it for me--I asked for S and heavy pepper to be apply by the Butcher shop( family owned ) - a day ahead I told my daughter to have a cooler available> Now-- Should I try this noting all the varibles I dont have control of.. ie type of plastic sealer/ seasoning/ travel security/ first time trying ( i do a fare share of home SV ) Last--Time and temp if approved by all __ that being my wife too ( my thoughts is 6hrs @ 140F ) ? Thoughts Paul
  13. Hi all. I would like to experiment with the 'Reverse spherification' cooking technique. I am aware that one requires water without calcium in it so distilled water is a good one to use. This is a tricky ingredient because unless it has been treated (with chlorine or some other anti-microbial agent) there is the possibility of the water becoming contaminated in time. so this means that you have to use it quite quickly to minimise that risk. i thought of maybe treating it with chlorine myself(to eliminate this problem) but it just seemed a bit over the top. does anyone have any tips on this process? thanks, Danny.
  14. Hello All, I have been reading this forums for a while now and this is my first post. Im interested in cooking a brisket and Ive seen a lot of conflicting information on the forums as well as elsewhere. Until recently I was quite certain that I wanted to follow the MC recipe which is to smoke it at a low temp for 7 hours, then SV at 63 C for 72 hours. However, last night I had a bad experience with a 30 hour eye of round done at 57 C, it was dry and not tender enough. Some additional info on that piece of meat. I had seasoned it with salt/pepper/chilli flakes and vacuum sealed it about a week before cooking. The end product had lost a lot of moisture and as a result was quite dry, also I feel that my temp was not high enough to tenderize the meat. There are two points where I am confused. 1. Time and temperature: MC says 72 hours @ 63 C. According to http://www.citizensousvide.com/brisket.html: Serious Eats did 10 hrs at 82.2 C, Doug Baldwin has done 24 hrs @ 80 and 48 hrs @ 57.2, Nom Nom Paleo has done 48 hrs @ 63.9 C, while another source says that the French Laundry has done 48 hrs @ 64 C. So many different recommendations. Then upon reading http://wiki.egullet.org/index.php?title=Sous_vide#Cooking_tough_proteins I get the impression that I should be cooking below 60 C, maybe 57 C? (so that collagenase can do its thing [as it seems to inactivate above 60 C], and prevent the collagen from wringing the moisture out of the meat as it denatures) and then possibly increase the temperature to 63 C to allow thermal tenderization (the mechanism of which is currently unclear to me) to take place. So maybe 24 hours at 57 C and another 48 Hours at 63 C? Another possible source of confusion could be that some recipes are for the point vs for the flat which seem to have different compositions. The meat I bought says flat, I am not confident enough to try to identify it (I could post a picture if that would help). 2. To season before SV or not? I feel that a possible reason that the eye of round came out dry is because I had it vacuum sealed with salt for about a week before I cooked it. This may have lead to moisture being drawn out of the meat (though I did not see notable moisture in the bag before cooking). The MC recipe is quite curious in that it says nothing of seasoning the meat. Simple that one should smoke it and then SV it, finally brushing some BBW sauce on it after slicing it. But I do see many recipes both on these forums as well as elsewhere where people season before the long SV cook. Any help would be greatly appreciated. I would like my brisket to turn out pinkish and not gray on the inside, but I would be happy with gray meat if it was tender and moist.
  15. I'll hopefully be receiving an Anova Precision Cooker sometime in the next month, and after seeing all the complaints about temperature accuracy issues on their customer forums, now want a reliable and accurate way of checking its temperature accuracy for myself. I see a lot of people using the thermapen - is that the consensus choice? And once you have one, are you just supposed to have faith that it is calibrated correctly? I've read that temp inaccuracy is non-linear, so that measuring accuracy at the temp of ice water and/or boiling water won't necessarily tell you anything about accuracy at sous vide temps.
  16. Hello! I know that I don't write a lot here. Well, this is the first time. But because I read you a lot, I plan to buy an immersion circulator. We don't have a lot of choices here in Spain, people tends to cook in "the traditional way", and the available circulators are really expensive. I'm trying to decide between Sansaire (220V version) and an unknown (at least for me) Steba V100 Professional, that I think it's german. I don't know if any of you have experience with it, if so, I would like to know if it's good. The only thing that I don't like about Sansaire is its plastic case. I don't know if the plastic in contact with the water is really resistant. Any info on that? I plan to use it 1 or 2 times a week. Can you help me? Thank you, and greetings from Spain!
  17. This is the philosophy hub of the English-speaking gastronomy world. This is the place where Douglas Baldwin posted his calculations and it is the birthplace of Modernist Cuisine. I bow down respectfully and really mean it. I am also well aware that society member Vengroff created the outstanding Sous Vide Dash. I myself have often used the information provided. As a matter of fact the project that I am about to present wouldn’t be the way it is without the influences mentioned above. On Tuesday November 11th we will release the Sous Vide °Celsius iOS app 3.0. An app with sous vide recommendations, timers and tutorials. Simple. It has been criticised in the past. It was criticised for not being worth its money. That hurt. So we sat down and tried to make it better. Sous Vide °Celsius is our distillate and experience about what works when using the sous vide technique. Food is never an exact geometrical shape. Waiting for an extra hour for a piece to reach the additional half degree is impractical. We tested sous vide recommendations that work and developed tutorials to make the first steps easy. The original was written in German. So we really need feedback from the English speaking world. We want this to be a useful app. An app that is worth it. Since its value is based on the content, it is more difficult to judge, but I am sure this is the right place to find out. I hereby would like to offer you the possibility to test the app before the official release. I have no idea how many of you will respond. Please write an email. I will reply with more information and a link to register as a beta-tester. My offer stands until November 10th or until I run out of promocodes to cover your free app after the beta-testing phase.
  18. I felt there should be a proper home for methode rotuts sparkling wine, perhaps sparkling cider. (Maybe not sparkling gin just yet, though that is a thought.) Which wines work best? Which mixtures of gasses? Has anyone tried nitrogen? How about red wine or rose? So far all my experiments have been with soave though I have some chardonnay to try. One advantage of methode rotuts is that stainless steel pressure vessels are much less likely to break falling out of the refrigerator than typical glass bottles. They may, of course, explode. This is yet to be tested.
  19. I'm still confused how long to hold the temp to pasteurize chicken. According to Modern Cuisine's Extended and Simplified Table, once the core reaches 150F, it only takes only 1 min 10 seconds, to pasteurize. Is this good enough to eat safely? What about pasteurizing for Listeria? At 140F the table saids it only takes 11 min. 34 seconds to pasteurize. When I read the recipe from MC at Home, it saids, at 140F, to hold for 20 minutes to pasteurize chicken. The original Modernist Cuisine table saids only 11 min 34 seconds. Which one is correct? I want to make sure I'm eating my chicken breasts safely! Thanks!
  20. I made a 5lb rotisserie pork shoulder roast last night and it reached 145F pretty quick (like 1 1/2 hours) I decided to throw it in the sous vide @ 145F overnight. I have done smoker/oven + sous vide before with good results but both methods were always low and slow. This would be the first time i brought something to target temp very quickly then let it continue at a much slower rate. I am wondering if this extra time will continue to tenderize or not? I brined the roast for 36 hours and very little juices were left in the rotisserie pan so i dont think it will end up dry. Thoughts?
  21. What is the pasteurization hold time for chicken breast? According to Modern Cuisine's Extended and Simplified Table, at 150F it's only 1 min 10 seconds, and at 140F it's 11 min. 34 seconds. Does this mean that once i get the center of my chicken breast to 150F, and I hold it at 150F or slightly higher for 1 min. 10 seconds, its pasteurized? Why does my Modern Cuisine at Home say once you reach a core temp of 140F, you need to hold from 20 min. to pasteurize? The original Modern Cuisine say at 140F, you only 11 min. 34 seconds to pasteurize? Which one is correct?
  22. My husband just came home with fresh fish, so I'm wondering if I can keep my sous vide bone-in lamb for 24 hours? I cooked it at 144F, but I'm thinking of lowering the temp to 130F. Or, will it all just be rubber? Thanks.
  23. I live in a household of beer snobs - craft beer snobs to be precise. So there's been some pressure here for me to create beer chocolates. I completed experiment #1 yesterday and want to share for feedback and / or thoughts. I based my ganache recipe off how you'd do a fruit puree-based ganache. However, instead of adding a fruit puree, I created a "liquid" beer gel from a liquid port gel recipe I found on a molecular cooking site. Simply, this combined beer and agar agar. The gel was cooled and then pureed with an immersion blender. I had to add about twice as much beer as the recipe called for because upon pureeing, the gel broke into teensy tiny little balls of gelified beer. Not good. I had to heat/reheat and keep blending and adding beer until I got a more or less pudding like beer gel. Not terribly scientific, but the beer retained most of its flavor (I used a Founders barrel aged ale - so very strong and flavorul beer to start with). I added the beer gel to a ganache that had cream and butter and a 38% milk chocolate base. The ganache recipe I was working from also calle for glucose and invert sugar, which I'd rather leave out if using milk chocolate because the gananche turned out too sweet IMO. However, it has a nice beer flavor and is smooth. I think the beer flavor should be stronger. Next version I'll either omit or reduce the sugar and/or use a 58%ish chocolate base. Maybe also add more of the beer gel (then add more butter?). I have another experiment I'll be working on as well this weekend, and it will involve actually infusing the cream with the ingredients we'd normally use to brew a stout (chocolate malt, roasted barley, hops, etc.). It may end up tasting like a delicious bread truffle, since I can't ferment the ganache! :-) Would love to hear others' experiences or ideas. Cheers!
  24. I recently got a huge case of Tite-Dri meat pads for free (grocery store went out of business). In case you dont know what im talking about, these are high absorbency pads that are used to soak up blood from meat packages. Most grocery stores use these. Anyway, from what ive gathered they are not toxic. So i got this crazy idea to use these for Sous vide cooking when you are in a situation where you dont want the meat floating around the bag in its own juices. In my case, lets use for example a pre smoked brisket with a nicely formed bark/crust. Now i know some wont understand why i want to pre smoke and finish sous vide but its just like finishing something in your home oven. But with Sous vide i have the ability to #1 cook at a much lower temp then a home oven. #2 not tie up my home oven for a long period of time. I have done this before and have made some of the best butts,brisket, and ribs. The only con was losing alot of that crust/bark that had formed during the smoking. Now for my question. I could not seem to find much info if the materials in these meat pads are safe at temps in the 155F range. I know theres some smart people on here that probably know more about these materials. (cellulose and polyethylene) Do these materials break down at temps between (155F-160F)? Also, would these materials produce any off/bad taste in the meat? And lastly, how effective would they be in keeping the food inside the bag dry. And even more importantly, would they draw more moisture out then what expels naturally?
  25. Quick question! Is there a difference or benefit for cooking meat (sirloin for example) in a water bath at 56c for an hour or two or cooking it in a water bath at 62c and probing the meat and taking it out at 56c Thx
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