Results 126 to 150 of 203
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07-24-2017, 10:43 AM #126
Mmmm, made pork belly a while ago in the classic ginger, fish sauce, soy sauce combo. 72 hrs at 150 IIRC, then cut them and seared. Made a reduction with some of the juice and made sliders with them. Fucking amazing.
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07-24-2017, 10:49 AM #127
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07-24-2017, 10:56 AM #128
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07-24-2017, 11:23 AM #129
Are you sous viders not concerned about plastic leaching?
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07-24-2017, 11:32 AM #130
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07-24-2017, 11:41 AM #131
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07-24-2017, 11:43 AM #132
Every time I research this, my enthusiasm for sous vide wanes. For me, plastic leeching is not just about BPA.
Of course (from the perspective of grilled meat - not other things you can cook with sous vide), there's the argument that grilling and it's attendant free radical production is worse. Still, the more we learn about plastics, the less of them I want in my body ;-)
I get that there are a lot of folks who dedicate time and energy to cooking. For them (many of my friends), it's an art form and sous vide offers different possibilities. For me, food is about preparing high quality fuel for my body as quickly and efficiently as possible, so I can get on with the rest of my life. Sous vide seems to take quite a bit longer, which makes it a non-starter for me.
Different strokes.
... ThomLast edited by galibier_numero_un; 07-24-2017 at 12:00 PM.
Galibier Designcrafting technology in service of music
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07-24-2017, 01:07 PM #133
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07-24-2017, 02:44 PM #134
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07-24-2017, 02:59 PM #135"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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07-24-2017, 04:06 PM #136
I'm curious about this, but haven't found anything definitive on the subject - a lot of dancing around the topic. References to BPA are much more specific and peer-reviewed.
I gave up digging for this when I decided the sous vide process doesn't work for me - from a time commitment perspective. I'm working on the assumption however, that someone has to prove to me that any plastic (when heated) won't outgas and leach.
One of the counter-arguments (assuming there's a degree of leaching from all plastics) is that there's so much environmentally sourced plastic crap in our bodies from a myriad of sources (when compared with a human living in the 1950's), that how much harm will a bit more do?
... ThomGalibier Designcrafting technology in service of music
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07-24-2017, 04:09 PM #137
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07-24-2017, 04:11 PM #138
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07-24-2017, 04:22 PM #139
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07-24-2017, 05:48 PM #140
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07-24-2017, 08:58 PM #141
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07-24-2017, 09:02 PM #142
3rd experiment successful.
Leg of lamb, boned, halved lengthwise then butterflied. Rolled each piece up with lots of minced garlic and tapenade, tied them off. Cooked at 129f bath. then a quick sear on the TEC at high. Sear took away the full edge-to-edge doneness, but it sure didn't hurt the project much.
The smaller one got to 125f core temp in 2 hours, the larger one didn't (118) so left it in a little longer. Larger one now seared off and fridges for French dips tomorrow.
Came out pretty fucking great.
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07-24-2017, 11:23 PM #143
If you're cooking with garlic make sure to get it up to a high enough temp to kill the botulism. I don't think 130 is enough.
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07-25-2017, 07:42 AM #144
I use this page. https://sansaire.com/getstarted/getstarted-eggs/ you can select which egg you like and it gives you the temp and time. :-)
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07-25-2017, 08:15 AM #145
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07-25-2017, 08:24 AM #146
8 hours plus a few minutes in the cast iron as opposed to a few minutes in the cast iron. The mind boggles.
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07-25-2017, 08:37 AM #147
Yeah but it's really, really, really, really good bacon.
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07-25-2017, 10:05 AM #148
The food grade bags are all bpa free now days. I do have concerns about the plastic, but I'm typically cooking at 125 to 150 anyways. Which isn't really hot enough to cause rapid degradation of these plastics. Almost every coffee maker puts (close to) boiling water through plastic. While it is a concern I personally am not too worried about it. I have went to using a coffee system that doesnt touch plastic.
Just dropped a chuck roast in at 133. Will post the results tomorrow or Thursday. Haven't decided yet.
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07-25-2017, 10:06 AM #149
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07-25-2017, 10:48 AM #150
I'm curious how these units work. Do you have to know the time it takes? Or does the unit tell you when it is at temp? And if not, what is the consequence of leaving a piece of meat in there for a long time at the "correct" temp?
For example, a piece of beef that you want at, say, 130. Do you need to know that it will take, say, 5 hours? Or can you just set it at 130 and the unit will let you know when it is at that temp (ie, it no longer needs to heat the water as much because the meat has reached the same temp as the water and isn't taking the heat out of the water)?
And if it was at 130 after 5 hours, but you left it going for another 5 hours, will the meat be the same, or will it degrade in some fashion? Or, if it's in a marinade, will it taste even better?"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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