12-06-2016, 03:30 PM
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#141
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Franchise Player
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Quote:
Originally Posted by CorsiHockeyLeague
Second, what do people do with their steak generally, just a bit of salt and pepper, or actual steak spice blends?
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Usually just kosher salt and pepper. Sometimes a bit of fresh garlic, sometimes a spicy pepper or steak spice blend.
If I want to get fancy with it I'll inject it with a blue cheese butter or whiskey butter.
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12-06-2016, 03:33 PM
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#142
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Franchise Player
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Quote:
Originally Posted by kunkstyle
Where are you finding 2 hours? I'm looking at the app right now and for a 1.5 - 2 inch thick steak it's calling for 1 hour.
EDIT: Strange, one recipe calls for 2 hours on the Anova site, one calls for 45 minutes. Anything over an inch or so thick I've always done for an hour. 2 is complete overkill.
The app which is just the tables from seriouseats.com calls for 1 hour. That's generally what I go by.
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I'm using the Anova app itself. I guess I'll just shut it off after an hour and see where we are, then, I guess? This is the biggest hurdle for me is just trusting that this thing is going to work and letting it do its thing.
http://recipes.anovaculinary.com/rec...re-strip-steak
or
http://recipes.anovaculinary.com/rec...-sirloin-steak
or
http://recipes.anovaculinary.com/rec...-strip-steak-1
... All say 2 hours.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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12-06-2016, 03:36 PM
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#144
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Franchise Player
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Well, damn. They should probably figure that out.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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12-06-2016, 04:02 PM
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#145
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#1 Goaltender
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Quote:
Originally Posted by CorsiHockeyLeague
Well, damn. They should probably figure that out.
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I have done 45 mins to 2 hours. Either way it still turns out good so don't worry! It doesn't make it mushy or anything and you are still going to have your mind blown. It takes a bit of trial and error to find the perfect time for your preference. Finding that perfect spot for you takes it from an 11 to 11.5 out of 10. It isn't a game changer
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12-06-2016, 04:28 PM
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#147
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Franchise Player
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Turned out pretty well I'd say.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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12-06-2016, 04:35 PM
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#148
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Franchise Player
Join Date: Aug 2008
Location: California
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Depending on how rare you go you may want to hold for a little longer than an hour. For a Log7 bacteria reduction @130F you need a 112F hold time. At 135F you only need a 36min hold time.
You don't really need log7 though
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12-06-2016, 06:41 PM
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#149
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First Line Centre
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Quote:
Originally Posted by CorsiHockeyLeague
Turned out pretty well I'd say.
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^ looks great! You'll probably get frustrated with the creme brûlée torch fairly quickly because of small fuel capacity. A brazing / soldering torch rig or using the squatter camping cylinders give you a lot more utility.
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12-06-2016, 08:04 PM
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#150
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Franchise Player
Join Date: Jul 2003
Location: Djibouti
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Quote:
Originally Posted by Swayze11
I don't really see the point? I suppose you could start it remotely or just start it in the morning. It is not like you can overcook anything.
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It's true that you can't get it to go past the set temperature, but, as discussed here, letting meat sit too long in the water bath will degrade the end product.
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12-06-2016, 08:15 PM
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#151
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Franchise Player
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Quote:
Originally Posted by PostandIn
^ looks great! You'll probably get frustrated with the creme brûlée torch fairly quickly because of small fuel capacity. A brazing / soldering torch rig or using the squatter camping cylinders give you a lot more utility.
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I know it's not fully logical, but I'm a little leery of having a torch in my house for this application . . . clearly I'm not much of a pyro.
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12-06-2016, 09:39 PM
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#152
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#1 Goaltender
Join Date: Sep 2003
Location: Calgary
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So can you cook an entire meal this way? Say chicken breast in one bag veg in another bag.
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12-06-2016, 09:42 PM
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#153
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Franchise Player
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Quote:
Originally Posted by Mccree
So can you cook an entire meal this way? Say chicken breast in one bag veg in another bag.
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No, veggies cook at a much higher temp.
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12-06-2016, 09:46 PM
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#154
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#1 Goaltender
Join Date: Sep 2003
Location: Calgary
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Thanks. One more question. Can I season my meat vacuum seal freeze and then cook from frozen?
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12-06-2016, 09:51 PM
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#155
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Franchise Player
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Quote:
Originally Posted by Mccree
Thanks. One more question. Can I season my meat vacuum seal freeze and then cook from frozen?
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I've done it before. I think Fundmark does that quite often. Put the frozen meat in as the water is heating, and add about 15 minutes to cook time. My complete unscientific method. Your mileage may vary.
Don't forget to salt/pepper before sealing and freezing.
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12-06-2016, 09:55 PM
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#156
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#1 Goaltender
Join Date: Sep 2003
Location: Calgary
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My wife just ordered the Bluetooth version for me for Christmas. Cannot wait to try it out. Thanks for answering my question.
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12-06-2016, 09:59 PM
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#157
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Powerplay Quarterback
Join Date: Jan 2008
Location: Calgary
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Quote:
Originally Posted by Mccree
Thanks. One more question. Can I season my meat vacuum seal freeze and then cook from frozen?
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Yes, you can, I do it frequently. But like kunkstyle mentioned, you do have to add extra cooking time. I usually add an extra half hour, but I drop it in at temperature, not while it's heating. I think I should try that, dropping the frozen in at the start....
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12-06-2016, 11:32 PM
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#158
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#1 Goaltender
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Quote:
Originally Posted by kunkstyle
I've done it before. I think Fundmark does that quite often. Put the frozen meat in as the water is heating, and add about 15 minutes to cook time. My complete unscientific method. Your mileage may vary.
Don't forget to salt/pepper before sealing and freezing.
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I cook from frozen most of the time but I dont pre season since I don't have a vaccume sealer. What I normally do is toss the frozen meat in the water when I first turn on the machine. Once the cooking temp on water is reached I take the bag out season meat as it is fully thawed and then put it back in the bath for regular time. This works well for steak but I think was my downfall on a chicken breast I did.
I tried the cigarette torch today and it sucked. I'm going back to cast iron searing. I am going to try to torch while I sear in the pan. I may die or set my house on fire but it looked real cool on a YouTube video.
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12-06-2016, 11:34 PM
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#159
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Franchise Player
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My understanding is that you probably shouldn't pre-season as depending on what your seasoning is, it can actually degrade the meat even while frozen. Better to seal it up with slightly more material than you need, thaw, cut, season and re-seal for cooking.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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12-07-2016, 12:15 AM
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#160
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Powerplay Quarterback
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Quote:
Originally Posted by Swayze11
A few other things I should mention. This was a really cheap $16 roast I got from super store. I wanted to test it with some cheap tough roast and it was the most tender roast I've ever had.
24 hours at 133 degrees. Super simple rub: just thyme, salt, pepper. I also made some slits and put some cloves of garlic in. Seared it with some canola oil in a hot pan then let it rest and used the same pan for the gravy.
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What kind of bags are you using for a 24 hour cooking time? And did you vacuum seal it?
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