Be pretty impressive if you lived somewhere where there is water at 150c

you have to put oil in the SV obviously

should be fine, I cure my pork belly for 10 plus days before I smoke it to make bacon and theres never been a problem.

It depends on the salt concentration of the brine. If it's over 3% salt by weight of water+meat the pork will be super salty, and you should soak in fresh water for a few hours first to try to equalize it.

Slice off a small piece and test fry to check. I don't see any food safety concerns though.

I've been thinking about getting a dot recently as I like probes for my makeshift BBQ rigs where you really want to keep the cover shut as much as possible and conserve smoke.

With regards to probe longevity, all the various brands of probes I've had to date have deteriorated quickly. Even if they're rated to 700 degrees, the sustained 275 + smoke for several hours puts them down quickly.

I've had super cheap IKEA ones last over a year, while more expensive crapped out more quickly.

NYE menu was Korean this year:

Momofuku Bo Ssam with ginger scallion and ssam sauces
Gyoza
Pickles: cucumber, Korean radish, spicy radish, kimchi, fish cake
Rice
Spicy pork with rice cakes, tofu, and crispy fried shallots

Damn Wyman. Awesome!!

Haha no ****ing around here!

Good to see you fmk. Happy new year.

See you next year for new years ldo :P

Very nice wyman

Awesome spread Wyman, I've made the momofuku bo ssam before and it's perfect for a party that size.

That pork and tofu with rice cakes and bok choy was incredible for breakfast this morning with poached eggs.

Making a pork belly aka pork crackling for tomorrow, right now. I'm following Gordon Ramsay's 'pressed belly of pork' recipe, off of youtube.

I've made this a couple of times before but the layer of fat is way too big and unpleasant... So I think pressing it afterwards then broiling it the next day may work best.

http://imgur.com/EO8OZRL.jpg

Wish me luck. Any advice is more than welcome. And I'll keep you all posted.

Cheers!

Here's a crazy idea, trim the fat.

https://www.youtube.com/watch?v=yaMgt1Altys

Thanks txdome.

Isn't your video just for brisket? I'm making a pork belly and want that crispy skin on top to stay intact. The fat is under the skin so I don't know how I'd be able to remove it... So I hoping by pressing it, it will be more easily edible.

As of now, it's done and in the fridge being pressed down. I'll be throwing it on broil once I want to serve it and slicing it into small portion sizes. I'll post pics (if I remember) .

If you want the fat to be super edible, lower cook for longer to render out the fat is more important than high heat. Time is needed to penetrate the thick fat and render it.

Went to a friend's guest house in the country for new year's eve and got to test my new meat thermo by roasting a 2kg beef top rump joint for us all. I followed Kenji's directions for beef tenderloin as top rump is similarly lean. Cooked at 110c & pulled at 50c & reverse seared under the broiler. By no means perfect (bit of grey band from the sear) but I was pretty happy with it given that I was in an unfamiliar kitchen and had imbibed a few glasses glasses of wine during the course of the day.





Carving it and seeing the pink put a smile on my face. As did the comments from everybody in the group who loved it. The heathens didn't wait for me to sit down before they tucked in, so I had heard several comments of "**** dude, you don't even need a knife" etc. before I had chance to try a piece. So juicy & delicious.

That's an A+ steak for pretty much every home cook. I don't get how spending hundreds on pots, pans, plates, rice cooker etc. is super standard but a $30 meat probe is so uncommon.

Tried a ~32 hour 55C venison roast. Meh. Taste and texture were both improved, but it was still a not very desirable hunk of Bambi flesh. Magic failed to happen.

32 hours probably too little for that temperature range
would try 72ish hours next time

anyone here with a polyscience smoking gun? really intrigued by it but it ain't cheap

Its cool but kinda underpowered imo. I really only found it good for aesthetics (like for cocktails), and otherwise think its a little gimmicky.

Santa was kind enough to bring me my Anova sous vide circulator for Christmas and I finally used it. Let me preface this by saying that I was itt awhile ago saying that while cooked salmon is fine, it's far better raw or smoked.

The sous vide salmon was ok, but nothing special. I did a reverse sear for a minute and a half and still thought the texture was not great. I think next time I'd flip it over and try both sides but that seems really tricky to do without breaking apart the fish.

It took me about a minute to get it to the table along with the squash and zucchini I was serving it with, and in that time it was already room temperature which was unappetizing.

Flavor was fine, but nothing special, and I think I could cook it 3 other ways which would be far superior.


So all in all my first sous vide was a pretty big let down. Going to try steak next and I'm hoping for better results.

getting amazing results from the get-go is not expected as you have to play around with temperature and time a lot to find your sweet spot.

my favorites so far:
salmon rare 42C
pork tenderloin medium 57C
chicken 58.5C
egg yolk 64.5C for an hour, breaded and deep-fried for 10seconds
fish between 45C and 47C

tougher cuts/long cooks are trickier as combination of temperature and cooking time gets really important(if you want tougher cuts really juicy you have to cook it for a really long time)