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Cooking a Good Everything Else Cooking a Good Everything Else

06-20-2015 , 11:16 AM
Quote:
Originally Posted by El Diablo
All,

Wtf I can't believe I waited this long to jump on the sous vide train.

Couple of big chicken breasts, some salt/pepper/garlic powder, drizzles of tamari/olive oil/honey. 145 for 1h15. For good measure, tossed a couple eggs in for the last 45 mins.

Eggs were good, though I'll prob do my poached eggs a couple degrees higher to get the whites set just slightly more.

Chicken breast was one of the best I've ever had, certainly the best I've ever cooked.
El D,

Did you sear the breasts, or right out of the bag and onto the plate?
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06-20-2015 , 12:05 PM
So everyone doing sous vide is all over the Anova model?
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06-20-2015 , 12:14 PM
Not quite ready to pull the trigger yet but will see later if I get my housemates to chip in on this with me.

Andrew James Ultimate Sous Vide Package Includes Black Sous Vide Machine, Vacuum Sealer And 50 x 22cm Vacuum Bags With 2 Year Warranty
5* reviews
Price: £169.99
Sale: £129.99
You Save: £40.00 (24%)

Seems like a good deal? My main concern from looking at the photos is that it can't hold much.
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06-20-2015 , 02:20 PM
Gobbo: sounds awesome!

Quote:
Originally Posted by MrWookie
El D,

Did you sear the breasts, or right out of the bag and onto the plate?
Wookie: Did both. Actually I did four things:
1) ate some straight out of the bag,
2) seared some out of the bag
3) chopped some up and cooked it with some spinach and onions the next day
4) sliced some up and had it as a cold wrap with onions and BBQ sauce in a tortilla

Quote:
Originally Posted by cashy
is the anova app as useless/crappy as most reviews make it out to be?
Cashy: I find it sort of useful when I'm hanging out upstairs (kitchen is downstairs) for it to notify me when the water is to temp and when the time is finished. Though the second part is exactly zero more utility than just setting the timer on my phone. And the first part I could just walk downstairs after approximately how long it takes to get the water ready. So yeah, pretty much useless.
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06-20-2015 , 07:11 PM
Anyone think it's okay to eat this ahi tuna raw that I bought at Costco...was packed today so it's as fresh as it gets from there. Usually do a quick search for 45-60 seconds a side but feel like a little sashimi tonight I think.

I doubt it will kill me right lol
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06-20-2015 , 07:23 PM
It should be pretty easy to tell from the smell. If its odorless or extremely faint odor you're almost certainly fine.
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06-20-2015 , 07:24 PM
I've decided that since i can get a 9lb piece of pork belly from Costco for $19 and bacon is $9 a pack, it makes sense for me to make my own. Curing and bacon experts of CAGEE, what do i need to do?
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06-20-2015 , 07:50 PM
I eat supermarket fish raw fairly often and have never had a problem - the only time I'll insist on sushi grade is when I'm making sushi for friends. Ahi Tuna from Whole Foods is almost certainly fine (although WF don't call their fish "sushi grade").
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06-20-2015 , 07:51 PM
Yeah it was packed today and smells fresh as can be so I will prolly try it out tonight
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06-20-2015 , 08:20 PM
Quote:
Originally Posted by Daddy Warbucks
I've decided that since i can get a 9lb piece of pork belly from Costco for $19 and bacon is $9 a pack, it makes sense for me to make my own. Curing and bacon experts of CAGEE, what do i need to do?

Dry cure 10 days with 2-3% salt by weight, sugar if you like or other flavors (garlic maple pepper etc) optional. I use pink salt for curing but it's no strictly necessary. Bacon cured with salt only will have a slightly different flavor and won't be red.

Dry in fridge overnight on a rack. Cold smoke 20 hours or so in three separate sessions if you have the ability otherwise hot smoke to internal of 150 and cool/slice.
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06-21-2015 , 12:14 AM
Quote:
Originally Posted by El Diablo

Wookie: Did both. Actually I did four things:
1) ate some straight out of the bag,
2) seared some out of the bag
3) chopped some up and cooked it with some spinach and onions the next day
4) sliced some up and had it as a cold wrap with onions and BBQ sauce in a tortilla
Temp? Doing chicken w/ the anova for the first time tomorrow.
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06-21-2015 , 12:30 AM
Quote:
Originally Posted by businessdude
So everyone doing sous vide is all over the Anova model?
I love my Sansaire.
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06-21-2015 , 12:37 AM
Quote:
Originally Posted by Daddy Warbucks
I've decided that since i can get a 9lb piece of pork belly from Costco for $19 and bacon is $9 a pack, it makes sense for me to make my own. Curing and bacon experts of CAGEE, what do i need to do?
I use this recipe

Quote:
Originally Posted by yimyammer
Bacon!!

Maple syrup cured bacon that is (darker one is smoked, the other one is just oven roasted, both awesome):



Quote:
Originally Posted by yimyammer
This is one of many reasons I'll never have a 6 pack (fresh out of the smoker):

When your bacons done, be sure to make these:

Quote:
Originally Posted by yimyammer
Let me introduce you to the Mother ****ing Lardon!!



Appropriately named, its slab bacon that has been diced, blanched and fried and as any bacon lover already knows is packed with flavor. They can be cooked in advance and added to salads, sauces, eggs and virtually anything your tastebuds desire, we've even crisped them up and finely diced them and added them to popcorn that was cooked in the rendered fat that was produced from making the lardons....best popcorn ever!

They're easy to make, start with a slab of bacon or cure & smoke some pork belly to make your own bacon (our in-house cured bacon is on the right, the left slab is apple wood smoked bacon from Whole Foods, I just had the butcher sell me the slab and not slice it):



Dice them into bite size cubes/rectangles:



Use a large, thick metal pan so they can be spread out without touching each other or stacking them (stacking them or veggies causes the food to be steamed by the moisture released from the items on the bottom and causes uneven cooking & soggy veggies):





Add water to about 1/2 to 3/4 the thickness of the cubed cuts & Bring water to a boil and then reduce heat enough to keep the water simmering so it will slowly cook the lardons as the water evaporates::



Continue to cook until all the water has evaporated and the fats have started to render and fry the lardons:







turn the lardons as they start to brown so they are cooked evenly on all sides:





when they're browned on all sides, remove from heat and allow the fat to drain on a towel or by placing them on a wire rack:



Wallah:



Use them on whatever dish u like, hell, they're great all by themselves, I added a few on top of my shirred eggs for a quick & tasty bfast:



Enjoy!

PS..save the bacon fat & use it to make eggs, popcorn, gravy, etc
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06-21-2015 , 12:50 AM
Cooked a Greek style rack of lamb using the sous vide and searing in the hot grill. Amazing meal, and foolproof when using the sous vide. No pics unfortunately.
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06-21-2015 , 04:21 AM
Yim, how big of a difference is it when roasting? I don't have a smoker unfortunately.
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06-21-2015 , 09:27 AM
Quote:
Originally Posted by Daddy Warbucks
Yim, how big of a difference is it when roasting? I don't have a smoker unfortunately.
Surprisingly, I didn't find the difference to be all that dramatic and I really liked the oven roasted version a lot. I think you'll be really happy with it.

I don't know if this matters but on the recipe I linked, I put all the curing ingredients in my food processor until it turns into a paste and then spread it on the pork belly. I just vacuum seal it and let it cure in my fridge and because its sealed in the bag, it doesn't make a mess and can be moved around easily.

Works like a champ every time, smoked or not. I really like the maple syrup and garlic flavors that come through in the finished product.
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06-21-2015 , 12:43 PM
Thank you Yim/Jack! I will report back soon!
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06-21-2015 , 09:15 PM
Cast iron is working out great. This weekend I made bacon, home fries, hash browns, and pork tenderloin in it.

One question I have is: I have a gas stove and makes my apartment very steamy/smoky. Is there anything I can do about this? When its nice out I guess I can do fan + windows but Im already thinking about winter. Anyone ever have trouble with gas stoves?
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06-21-2015 , 09:49 PM
Quote:
Originally Posted by DOOM@ALL_CAPS
Cast iron is working out great. This weekend I made bacon, home fries, hash browns, and pork tenderloin in it.

One question I have is: I have a gas stove and makes my apartment very steamy/smoky. Is there anything I can do about this? When its nice out I guess I can do fan + windows but Im already thinking about winter. Anyone ever have trouble with gas stoves?
Sounds to me like you are burning off the seasoning on the pan. Maybe try re-seasoning with a higher smoke point oil? Or just turn down the heat a bit.
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06-21-2015 , 10:01 PM
Quote:
Originally Posted by zikzak
Sounds to me like you are burning off the seasoning on the pan. Maybe try re-seasoning with a higher smoke point oil? Or just turn down the heat a bit.
Maybe. It's something I'll check.

To be clear, it didn't smell like smoke and it wasn't exactly smoke, more like a gassy/steamy haze. Happened when I tried to broil steaks awhile ago too.
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06-22-2015 , 08:17 AM
Gas burning produces water vapor naturally but it shouldn't be as thick as you are describing.

Sounds like it's just smoke and effluent from cooking beef which is standard.
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06-22-2015 , 09:15 AM
Quote:
Originally Posted by JackInDaCrak
Gas burning produces water vapor naturally but it shouldn't be as thick as you are describing.

Sounds like it's just smoke and effluent from cooking beef which is standard.
Ok - maybe I'll bake something and see if there's still an issue. And obviously try to improve my ventilation as well as I do not have a range.

Thanks
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06-27-2015 , 02:28 PM
Sous vide fans,

10h/170 pork belly in soy/brown sugar/apple cider vinegar/chili oil/garlic/pepper mixture. Served on some spinach w/ a couple of 50m/144.5 eggs. Came out pretty delicious.


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06-27-2015 , 02:53 PM
Damn, that looks nice diablo! I have yet to cook anything for longer than 3 hours using my sous vide. I should fix that today with a trip to the butcher shop.
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06-27-2015 , 05:18 PM
Were those finished in an oven/grill Diablo? Surface looks good!
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