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05-03-2014 , 12:08 AM

#2226

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

54c is really close to being too low to sous vide a steak for that long.

Quote

05-03-2014 , 12:15 AM

#2227

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Meh the bacterial outgrowth stops at 126.1f. If your cooker is accurate 54c is plenty hot at >129f

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05-03-2014 , 12:39 AM

#2228

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by yimyammer

Honestly, I don't have much experience cooking steaks and 1 inch thick sounded pretty thick.

What would you go with? What are the advantages to thicker steaks?

You can control the pink better with a thicker steak that is oven-cooked, pan fried or grilled, but I guess that doesn't necessarily matter when you are doing sous vide.

You gonna sous vide them all or try something else?

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05-03-2014 , 08:01 AM

#2229

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by El Diablo

DW,

Some sort of portobello mushroom thing is a very common main course for veggies at nice restaurants.

Decided i'm going to do this, looks awesome

http://www.seriouseats.com/recipes/2...io-recipe.html

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05-03-2014 , 08:10 AM

#2230

TrustySam

journeygirl

Join Date: Apr 2011 Posts: 3,198

Quote:

Originally Posted by Daddy Warbucks

Decided i'm going to do this, looks awesome

http://www.seriouseats.com/recipes/2...io-recipe.html

Got a kick out seeing that the portobello recipe came from the article, Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

That sounds like the 30-day challenge I just finished, only mine was just to eat vegetarian.

All those dishes look pretty good ...

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05-03-2014 , 08:27 AM

#2231

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by ninetynine99

gotcha, I've got 10 more steaks to go & want to do something different each time.

next up, I'm gonna pre-sear b4 the sous vide, maybe add some spices to the bag

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05-03-2014 , 08:43 AM

#2232

Bluegrassplayer

Carpal \'Tunnel

Join Date: Sep 2007 Posts: 40,269

What does the vacuum sealing help with when doing sv?

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05-03-2014 , 08:56 AM

#2233

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Air is a very ****ty conductor of heat, so you need to take out the air so the water is putting heat right into what's in the bag. You don't technically need to do it, but it also makes it so the bag sinks which also helps it cook evenly.

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05-03-2014 , 08:58 AM

#2234

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by Bluegrassplayer

What does the vacuum sealing help with when doing sv?

it seals tight & keeps the bath water from getting inside the bag with whatever you're cooking. It also removes most of the air so the bag won't float.

you can use ziplock bags too and use water pressure to remove the air

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05-03-2014 , 09:04 AM

#2235

Bluegrassplayer

Carpal \'Tunnel

Join Date: Sep 2007 Posts: 40,269

Ah ok thanks a lot.

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05-03-2014 , 09:15 AM

#2236

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Chamber vacuum sealers are awesome because you can seal liquids extremely easily which can't really be done with the sealers that suck out air. You can also do infusions and take air out of liquids. You can de-whip cream just by sealing it.

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05-03-2014 , 09:23 AM

#2237

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

which sealer do you have gobbo?

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05-03-2014 , 09:39 AM

#2238

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Gobbo have you made any compressed fruit?

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05-03-2014 , 12:00 PM

#2239

Henry_Sugar

grinder

Join Date: Feb 2012 Posts: 578

Quote:

Originally Posted by Daddy Warbucks

So I've invited people over for dinner who are vegetarian, but I've never cooked a whole vegetarian meal before. I can make lots of vegetable sides, but seems like just doing several delicious sides isn't an actual meal. Seems like it needs something "meaty" as a centrepiece (like lentils or something?) and then I just compliment it with sides as normal.

Any ideas guys?

For dessert, you should make this...

http://www.mynewroots.org/site/2011/...w-dreamcake-2/

It's awesome and easy to prepare. dairy-free raw cheesecake and quite easy to make it vegan-friendly too. Tastes delicious and it's very light. You can alter the recipe quite a bit with different fruit, raw cacao, different ingredients for the crust...whatever you want.

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05-03-2014 , 01:52 PM

#2240

Bluegrassplayer

Carpal \'Tunnel

Join Date: Sep 2007 Posts: 40,269

For some reason chamber vacuum sounds large and clunky for me. I'm sure it's not, but that's the picture I have in my head now. I'll have to look into something around here that isn't too big but still works. Thanks for the advice.

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05-03-2014 , 02:38 PM

#2241

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Quote:

Originally Posted by El Diablo

Chefs,

This looks interesting: https://www.kickstarter.com/projects...ys-golden-eggs

snap ordered the $24 option

Quote

05-03-2014 , 09:03 PM

#2242

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by yimyammer

which sealer do you have gobbo?

Vacmaster VP-112. It is expensive but it's one of my favorite purchases of all time.

Quote:

Originally Posted by JackInDaCrak

Gobbo have you made any compressed fruit?

Yes, I also made alcohol compressed fruit. I don't drink but the rum infused pineapple was a very very popular concoction.

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05-03-2014 , 09:52 PM

#2243

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by gobbo

Vacmaster VP-112. It is expensive but it's one of my favorite purchases of all time.

Nice, I was just about to pull the trigger on that one when I lucked into a bargain for almost the same price on a VP-215.

Does that unit get good compression? I couldn't seem to find a reliable answer and was concerned it wouldn't be powerful enough. Do you ever use the hose attachment for sealing mason jars or containers?

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05-03-2014 , 11:36 PM

#2244

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Never used the hose. Compression is very good though I don't have things to compare it to. The texture/appearance of the watermelon and pineapple was very nice. It's a strong vacuum.

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05-04-2014 , 09:15 AM

#2245

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Its a pretty nice option to have. You can use it to seal stuff you don't want compressed in mason jars with this attachment (& you'll need the hose):

I buy bulk packages of romaine lettuce, chop it all at once and put it in quart jars (with wide mouth lids--easier to get stuff in and out of). It more efficient to chop it all at once and I've had the lettuce stay green for 3+ weeks whereas it typically starts going bad after a few days.

Its great for salads in a rush. I need to experiment with other stuff. I've heard some people make a complete salad in a jar but I haven't tried that yet

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05-04-2014 , 09:23 AM

#2246

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Is it possible to remove the air from liquids with those foodsaver containers?

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05-04-2014 , 10:35 AM

#2247

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

I'm not sure

Do you mean like sucking the air bubbles out of a carbonated soft drink or just the air between the liquid and the lid?

I don't know why I even asked you that question considering I don't know the answer to either.

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05-04-2014 , 10:49 AM

#2248

Coach McGuirk

Pooh-Bah

Join Date: Feb 2011 Posts: 4,606

Quote:

Originally Posted by Faluzure

Is it possible to remove the air from liquids with those foodsavîer containers?

If you don't want oxygen inside a container, you could pump nitrogen

Quote

05-04-2014 , 11:30 AM

#2249

Coach McGuirk

Pooh-Bah

Join Date: Feb 2011 Posts: 4,606

If you don't want oxygen inside a container, you could pump nitrogen inside of it. I don't know how practical it would be to do this at home.

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05-04-2014 , 11:51 AM

#2250

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,694

Yeh I don't know about household gas flushers, my department in uni bought a big one recently and it's expensive.

It's a PITA to do experiments with as the levels of gas pumped into each thing varies quite a bit, and the only way you can measure them is to break the seal and invalidate everything.

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