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  1. Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2) Duck breast, 57C for 90 min, pre and post sous-vide sear. So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
  2. The previous section of the ongoing Chamber Vacuum Sealers discussion reached the 20-page mark (after which point topics cause the site to slow significantly whenever they load), so we've split the discussion, which continues, here.
  3. I was at our local butchers today to buy a brisket which I plan to turn into corned beef. While there, I saw they had hanger steak which is a cut of meat I have heard lots about (and maybe even eaten in a restaurant). So, not having had one before, I had to buy it. It is now sitting sitting in my fridge waiting for me to do something with it. I was thinking of cooking it sous vide and I am wondering - will it take a long cook, say 48 hours? Or does it need a quick cook much like, say, a striploin, followed by a quick sear? Should I put a rub of some sort on it before cooking it? Any thoughts are appreciated by this sous vide newbie. Elsie
  4. The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts: Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures. Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!) Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes): Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven. I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
  5. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  6. Need to make duck confit in under 4 hours... I was thinking sous-vide at higher than 80°C... any ideas? thanks! pw
  7. This is the first i have heard of this new piece of equipment, but I still can't find out what makes it better than Anova. It looks very similar. Does anyone else know? It's called Joule. http://blog.chefsteps.com/tag/joule/ ETA It doesn't look like it needs a clip. Does it attach to the base of the pot?
  8. I really really like the taste of my melted cheese, I am using many different cheeses and it is fantastic. Most of the times I am going with 100% liquid to 100% cheese and 4% sodium citrate, as the calculator suggests. It works every time. There are flaws however: - The sauce does not have a body it is almost as it has no gelling qualities at all. It is only a think emulsion, it does not stick on the macaroni, unless it gets cold. - It is way too flavorful, I would like it to be more mild. So I am trying to make a thinner sauce and then add a gelling agent, such as iota or kappa carrageenan. Here I have two problems. 1. when I alter the rate of liquid to cheese, say 150% liquid or more, to 100% cheese, my sauce does not come together. It will be in a weird state, not like when trying to heat the cheese in plain water, where the fat leaks out, but something like water coming out of the cheese. The cheese will be melted but uneven, the thickest part will sink in the pot and the upper layers will be like cheesy water, but the fat will not leak. *Sometimes* this can be solved by adding more sodium citrate, about double the initial quantity (another 4%). 2. The procedure I am following for the iota carrageenan is simple, water, iota, hand blender, pot, sodium citrate, heat and then add cheese. Frustrating result: grainy as sand. No idea what is wrong. Any help in any of these two issues?? Thanks.
  9. I'm curious if anyone has suggestions for useful supplies one might get from a homebrew shop, for modernist or other specialty cooking. I'm looking to buy some amylase and it seems to be the easiest way to get it at a reasonable price. The homebrew shop I'm looking at does flat rate shipping, so I figure I might as well pick up a few other interesting things to play with. Any suggestions?
  10. My (loaner) Polyscience Sonicprep just arrived and I have a few precious weeks tolearn as much as I can about the technique of ultrasonic homogenization. Does anyone have experience in thisarena, and if so, could you share your learnings? So far, I've heard that ultrasonic homogenizers (sonicators) are great for makingemulsions and quick infusions. However, I don't know anything about the water/oil ratios that I should be trying to achieve a really fantastic emulsion. In the first 10 minutes of use, I've been able to haphazardly emulsify different oils with water to achieve the texture (and look) of cream. But, I'd love to know what else is possible. BTW, I also have a rotor-stator homogenizer, and I plan to do side-by-side tests comparing the results of the two. Let the thread begin!!
  11. What can I use to substitute propynel glycol alginate for the gruyere spheres? or where can I buy it, I have been looking in internet and I haven't been able to find it.
  12. GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation. Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/ What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
  13. I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors. I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/. However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel. I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it. I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape. Any ideas? Thanks.
  14. In Douglas Baldwin's book he states to cook at 135F for 75 minutes. My questions are: 1. Does this change the consistency of the eggs? 2. Would I still be able to use them to make eggnog or in a shake? 3. How long can you keep them in the refrigerator?
  15. Hello, This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in. I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid. The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. Here are those questions: The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much. Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process. Gary
  16. In Modernist Cuisine the authors add L-cysteine (an amino acid) to the dough for their hamburger buns to relax the gluten in the dough: has anyone experimented with this stuff? I've got a recipe here for pita bread that calls for dough relaxant and was hoping to use the L-cysteine I've got instead.
  17. I was reminded the other day of the egg-in-plastic-wrap-poach method.
  18. With chamber vacuum sealer, I learned that I can pickle the food instantly. Can I use this technique for speed brining? so that I can brine the chicken breast in brining liquid few minutes instead of brining the chicken breast 24 hrs. If I can speed brining with chamber vacuum sealer, can I use the rigid container, brining liquid, and meat to brining it without vacuum bag?My friend showed me that he used pickling liquid with sliced onion in the stainless bowl and operate the the sealer without bag. I wonder if this affect the quality of chamber vacuum sealer.
  19. I would like to get some beef cheeks and cook them sous vide. I did some googling and it seems that some people cook them at high temperatures for not so long and others cook them for days at lower temeratures. If anyone has cooked them this way, I would appreciate hearing about how you cooked them. Thank you.
  20. Anyone know where to get a small container for table side liquid nitrogen use? I've seen a few in videos, they look like coffee carafes. Only need to be enough for one application at a time, in the .25-.5 liter range. Thanks!
  21. I want to sous vide some servings that I can freeze so my wife can pull them out firing the week and reheat for dinner. I am curious as to how best do this. Thoughts?
  22. I'm a hobbyist cook at home and am new to the forums (love), so please forgive the amateurish question but I've searched and can't find a good answer. I have tried cooking cuts of bottom round steak, chuck and a whole lamb shoulder for the prescribed times and temps as described in Modernist Cuisine, and each time a large amount of liquid is liberated into the bag. The meat correspondingly shrinks and comes out very dry, not the moist succulent things that got me interested in sous vide in the first place. They are also overcooked. Chuck and bottom round were about 1.5" thick, cooked at 133F for 24 and 12 hrs respectively. Seasoned only with some pepper. 6lb lamb shoulder cooked at 143F for 72 hrs - HUGE amount of liquid in bag at the end. Seasoned with sliced garlic, olive oil, fresh rosemary and sprinkle of salt per the recipe. I'm using a Crock Pot / Sous Vide Magic PID combination with bubbler. Accuracy of temperature verified with a digital cooking thermometer. HELP. I must be missing something.
  23. It looks like Sunbeam (in Australia) have introduced a consumer sous vide machine, which doubles as a slow cooker - the MU4000. Anyone have any experience or feedback? The manual isn't great but the price is attractive. I'm not sure if they're reacting to Breville re-badging the Sous Vide Supreme, but it's a quarter of the price (Breville is $800 vs Sunbeam $200) and you can also use it as a slow cooker. It's hard to see how big it is although they say 5.5 litres, and I guess only testing will reveal how accurate the thermostat is. The temperature increments in 1 degrees and the timer only works in 10 minute intervals, but it looks more attractive than a rice cooker rig and is probably aimed at the same market. Including a rack for vacuum pouches is a nice touch. Could be good as an introduction to sous vide - not sure it's big enough or accurate enough to appeal to more serious cooks, but it's Sunbeam's first effort and hopefully they can improve from here.
  24. My active little nephew has a thing for ice blocks. Sugary lemonade-flavoured treats on a stick which his mother, my sister, allows him to consume by the dozens. It has me concerned about the health implications of so much sugar for a five-year-old. I've started to wonder whether it would be possible to do home-made versions which were somewhat more healthy in terms of sugar content. My current thinking is to use natural lemon juice with a bit of ascorbic acid (flavour), xanthan gum (texture) and stevia (sweetness), but after that I'm at a loss; especially when it comes to proportions. When I try to simply freeze lemon juice the result is rock hard, as should be expected. I have guessed that the xanthan gum would help to reduce this effect and make it more like commercial product which manages to be slightly softer, even when completely frozen. I'd love to hear if anyone has any insights to help me work out a formula for a child-friendly frozen treat.
  25. I'm making the modernist cuisine brisket and pork ribs. Started smoking both at 149 this morning but about 3-4 hours in my bradley original smoker seems to have broke so only the smoke generator is providing any heat and is only keeping it around 125 degrees. Is it safe to continue smoking at 125 for the remaining 2.5 hours or should I take it out now? I'm not sure when it broke exactly but it may have been already at 125-130 for over an hour. It's currently around 119 as it dropped even more when I opened the door to change the water bowl. I'll be sous vide ing the meat for 24 and 12hr at 80c after smoking.
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