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Page 232 of 844

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Last

05-29-2016 , 08:24 AM

#5776

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,544

Normally I'd go with you, but when it's Serious Eats, they don't **** up.

Quote

05-29-2016 , 09:28 PM

#5777

potato

old hand

Join Date: Jun 2004 Posts: 1,573

Just threw together this nice little late spring dinner.

120ºF SV lobster tail with ginger/lemon/butter, sauteed leeks/garlic/shiitakes, steamed sugar snaps and asparagus, over rice.

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05-30-2016 , 09:53 PM

#5778

Ankimo

old hand

Join Date: Dec 2010 Posts: 1,996

Sale on Anova ending tonight here in Asia. Wondering if this is some huge push before a new version or should I just get with it and buy the Anova. Or is there another device on the market that's better?

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05-31-2016 , 02:05 AM

#5779

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,703

Pretty hard to beat the Anova from a value pov. The jule from chefsteps looks pretty cool but at a higher price tag.

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05-31-2016 , 04:34 AM

#5780

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

The chicken sandwich ideas from earlier ITT were great, I bought way too much chicken but it somehow all vanished in an instance. Aioli was great, I just had one problem, I got it to the right consistency, then added the lemon juice which seemed like it almost made it split, was I doing something wrong ?

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05-31-2016 , 08:44 AM

#5781

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Add the lemon juice earlier imo

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06-01-2016 , 10:58 AM

#5782

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Quote:

Originally Posted by Yakmelk

They tack on another 50$ import tax or whatever it is, don't forget that. I felt cheated once I found out I wasn't getting it for under 200$. I'd still going to get one some day but I've decided to postpone it for a bit. All in all it seems very much worth it.

Ordered it 2 days ago and arrived today, that was fast. Now I have to figure out what to make with it ...

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06-01-2016 , 11:28 AM

#5783

Fabian

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 9,201

Was there additional tax etc, what was the final amount?

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06-01-2016 , 11:46 AM

#5784

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Final amount was 149.95. I bought it from the UK anova store it seems which wasn't the case when I had the taxes problem before iirc. It seems to have been shipped straight from a Dutch warehouse imo which is somewhat impressive.

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06-01-2016 , 04:01 PM

#5785

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

really ugly foodsaver deal including a lot of bags for $40:
http://www.foodsaver.com/vacuum-seal...L2255-035.html

for comparison the not ugly versin goes for $80 on amazon:
https://www.amazon.com/FoodSaver-Vac...TF8&tag=fqf-20

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06-01-2016 , 04:02 PM

#5786

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Yak,

Chicken breasts for chicken sandwiches obv.

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06-06-2016 , 06:46 AM

#5787

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,544

Thread is falling down my subscribed threads, so bumpity bump with something rather dull, but very simple to do, and tasty.

Pickled Turnips

I'll see how they taste in a few days - week.

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06-06-2016 , 08:28 AM

#5788

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

So, I've looked around this thread and the internet a bit but nothing is really sticking so far. Easy question; How do you like your sous vide eggs ? How do you make them that way ?

I myself tried the 13 minutes 75 degrees Celsius one, it was pretty good but the whites were still a tad too runny for my personal taste.

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06-06-2016 , 09:52 AM

#5789

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

If you want a more done white, just do a conventional stovetop soft boiled egg.

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06-06-2016 , 09:58 AM

#5790

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,158

There's no getting around the soft whites thing. You can use a slotted spoon to dunk in simmering water to firm it up after you open them.

if you're not happy with the texture at 75c for a set time (delta T Method) you probably won't like any other sous vide method.

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06-06-2016 , 10:25 AM

#5791

skillgambler

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 11,730

i throw the whites out completely

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06-06-2016 , 10:42 AM

#5792

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

I've tried sous vide hard boiled eggs at a pretty wide range of times and temps, and while they're not bad, I prefer them boiled the old fashioned way. Just a texture thing I suppose.

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06-06-2016 , 10:57 AM

#5793

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

I liked my egg quite a bit, just the practical side like peeling it was kind of a bitch. I also immediately lost the really thin egg white part while peeling, it just fell out while the thicker white part around the yolk stayed put nicely. I might try the kenji 45 minutes + 3 minutes in boiling water or I may try and poach them. FWIW I wasn't disappointed and I would definitely not like a regularly cooked egg with the same doneness imo.

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06-06-2016 , 11:19 AM

#5794

cashy

we have welbeck

Join Date: Jan 2007 Posts: 29,767

Quote:

Originally Posted by skillgambler

i throw the whites out completely

jep

64C, wrap yolk carefully in bacon and bread it
deep fry for 10 secs, perfection.

Quote

06-06-2016 , 01:16 PM

#5795

I_AM_EVIL

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 13,268

Quote:

Originally Posted by Yakmelk

So you're going to spend 48mins using 2 steps to make something that only takes 8-10mins using 1 of those steps?

Sounds like a good idea to me.

Quote

06-06-2016 , 01:23 PM

#5796

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by Yakmelk

https://www.chefsteps.com/activities/the-egg-calculator

Quote

06-06-2016 , 01:45 PM

#5797

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Also relevant

http://www.seriouseats.com/2013/10/s...bout-eggs.html

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06-06-2016 , 04:22 PM

#5798

Randiek

veteran

Join Date: Sep 2007 Posts: 3,101

Got my anova yesterday, made a chicken breast at the recommended 65c for a bit more than an hour.

Was a bit disappointed - the smell wasn't pleasant and it didn't look tasty. Taste itself was alright but not that special. I'll try a lower temp for the next one.