/ck/ - Food & Cooking

>>15476693
To keep the bags underwater so you get an even cook. Even the vac bags spring leaks. Any cook over half hour, I double bag. The joule can be a pain in the ass as it regularly needs to update and if it has connection issues it can interrupt your cooking.

>>14811288
Based, Joule is botnet garbage that takes forever to start.

>>14743063

>>14542211
Sou vide 135 F 24 hours, this recipe is a good reference. No need to marinade because the cook is so long.
https://www.food.com/recipe/beef-pasanda-202912

I shredded the onions, garlic, and ginger. Used regular butter to cook them down. It seems like a lot of onion but it adds sweetness and helps with breaking the meat down. After the aromatics have browned a bit you add your spice mix and toast on low for 5 minutes. Instead of premade garam masala I added a few dashes of ground clove & cinnamon. I'd use a little less coriander and a third less chilli powder, it's strong stuff. Powdered tumeric is just bitter yellow dye so I leave it out. Also went with some herbs oregano, thyme, and sage. Added some extra chillies I like though not traditional at all, ancho and guajillo for sweetness. Pat the meat down salt it and place it in a ziplock bag with the pastelike onions, add the yogurt to the bag with a few dashes of fish sauce for a little extra umami (could also use worchestershire, anchovies, or mushrooms.) Agitate the bag a bit, push the air out and seal.

Any cook longer than 6 hours I would use a second bag, one always takes on water. Also to keep the meat in place I put magnets in the 2nd bag and a few more under the tub. Kind of obvious but move everything with tongs.

Turned out better than I expected. Traditionally you would use much thinner strips of meat that have been tenderized with a mallet, but using a whole roast was really nice. Most recipes use green cardamon, but I only like it in deserts. Same sauce works with other meats, but you probably want to change the herbs. Lamb goes well with mint.

>>14535252
Anyone shameless enough to actually take photos while they're cooking/eating is single and/or drunk so the depression is unavoidable. I'm making traditional beef pasanda (something between a chuck roast and stroganoff) for my family's Sunday dinner except using a sou vide. It only occurs to me to take photos after the fact.