/ck/ - Food & Cooking

And I fucked up and didn't get a vacuum sealer first, so I guess I'm trying the Ziploc route. I read that it works.

I'm interested in watching this process

>>10118364
Sounds like you're winging it. Good luck.

This looks like a suitable pot. Moving right along!

>>10118364
>pork ribs
>requiring some $200 meme device to cook

Put it in the fucking crockpot for 3 hours and kys, why are you on this board if you can't cook food

>>10118384
>>pork ribs
Hey, guess what?
Country ribs aren't ribs!
stay mad, aussie

>>10118383
There's going to be a bit of gassing that will raise the bags a bit.
You can weigh them down with plates or whatnot.

>>10118391
>someone's obviously smarter than me
>they must be Australian
I like the way you think.

>>10118391
What the fuck did you just fucking say about me, you little bitch? I’ll have you know I graduated top of my class in culinary arts, and I’ve been involved in numerous secret episodes of Masterchef, and I have over 300 folded santoku knives. I am trained in cooking meat and I’m the top sous chef in the entire US . You are nothing to me but just another redditor. I will fillet you the fuck out with precision the likes of which has never been seen before in your kitchen, mark my fucking words.

>>10118400
Country ribs are off the top neck of the pig, ya cunt.

>>10118410
>shoulder referred to as the top neck

>>10118400
>>10118408
Love you guys.
fags

>>10118414

>>10118410
>ribs are on the neck
Where are the feet?

>>10118417
You mean the hocks?

There's already a sous vide thread you pathetic faggot

>sous vide general

More like soy boy general.

>>10118419
Hocks are different from the feet

>>10118437

>>10118384
>Devastated by the trauma of his macdonald's job only affording him a used microwave, the tortured brainlet used his last few molecules of lingering muscle to raise his puny, blubber-thick arm to the keyboard, and through the tears cascading from his eyes and streaming down his bulbous cheeks, he launched what he believed to be a savage attack on the sous vide chad, furiously asserting that anyone capable of properly equipping their kitchen is incapable of cooking food. Exhausted by the ordeal and wheezing with exhaustion, he slumped back down onto his diarrhoea-saturated mattress, gulped down his few remaining morsels of stolen, left-over macdonalds waste, closed his eyes and began reciting his comfort-mantra to drown out the torturous noise of laughing girls "Anyone with more money than me is inferior, I'm burger flipper of the month, I'll have my michelin stars soon". Comfortable in his ignorance and too weak to go on, he wiped the tears from his face, looked lovingly at his good boy points chart, thanked his mommy for letting him stay even though he was 47, and fell asleep, to dream of the day he too could be one of the big boys and be allowed into his mother's kitchen without protective gear and constant supervision.
Poor dumpling. There there.

>>10118466

Good news, everyone! Not only are Ziploc freezer bags fine (Modernist Cuisine approves), but some consider them superior for a number of reasons. We're go for launch.

Shit thread. Not cooking. Gay.

I'm going 150 f. for 24 hours. Hopefully we can keep this thread going that long.
Maybe I'll find other things to cook at that temp and drop those in.

She's warming up!

>>10118487
>Still crippled with jealousy and unable to sleep, the furious blubbernaut used his 3 residual atoms of masculinity to launch what he was convinced was another biting attack. "I'M A REAL MAN. MOMMY TOLD ME SO" he squeaked from his wheezing lungs, and with that in mind he was able to tap the keyboard 31 times; "Shit thread. Not cooking. Gay." Satisfied that his bizarre assertion that sous vide cooking isn't cooking and confident that the chad-chef was in tatters, he let out a raspy sigh and collapsed back onto his jizz-soaked mattress, congratulating himself on the unimaginable savagery he'd unleashed; his whole body rippling with waves of burger blubber every time he let out a satisfied laugh, slowly masturbating while imagining how much emotional damage he'd done to the fool who'd dare have a better kitchen than him. "that'll show him" he reassured himself, before sinking satisfied, back into the 2-inch-thick layer of saturated fat and fermenting semen which was his bed, and trying once more to stop weeping long enough to drift off and dream of my little pony and anime.

Now to reply to the replies.

>>10118384
>why are you on this board if you can't cook food?
Actually I can cook food. I graduated culinary school in 2001 and work as a personal chef. My boss got one of these so I could make her Starbucks Egg Bites, but I've been interested in one of these for a long time.
>$200 meme device
Have you any idea how long it's going to be before there's another cooking method added to what we have now?

>>10118435
>There's already a sous vide thread you pathetic faggot
Get a load of this hot-head.
Go hang out in that thread then, buddy. Is it a LIVE thread? Is the other O.P. actually making something right now and giving updates?

>More like soy boy general.
When I think of a 'soy boy', whatever that's supposed to mean/you think it means, I don't think of a guy making a bunch of pork. I think of a pale, vegan hipster with liberal arts student loans. I could be wrong though.

>>10118466
This guy... I like this guy.

>>10118487
Thanks for bumping, Shitnuts! Guess who's not getting any 24-hour country pork ribs. It's (you)!!

>>10118481
nobody care about your meme toy. this is our thread now.

>>10118546
Is it? What are you and your associates going to do with it? I'm dropping in the pork soon and then it's 24 hours, so thanks for taking over and keeping the thread moving while I get other stuff done. Now I don't have to check in as often.

>>10118536

You're trying way too hard

>>10118555
>24 hours
we wait

>>10118487
I know I'm taking the bait here, but there are A LOT of garbage threads on /ck/ these days (and all days past), and even if you think sous vide is lame, do you really not appreciate O.C. of this nature? Would you really rather have yet another thread devoted to fast food, fast food reviewers, ingredients some kid thinks are memes, or 'my-favorite-____-is objectively the best ____' threads?

Fuck off.

>>10118592
Sous vide isn't cooking. You might as well make a thread about heating up food in the microwave.

>>10118627
>Sous vide isn't cooking
Get a load of this fucking retard.

>>10118627
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat.

You're incorrect about sous vide and microwave cooking.

And, without further ado, in they go.

I'll pop up to bump from time to time, but there seem to be enough naysayers here to keep us afloat for the next 24 hours. Hell, 18 ought to do it.

>>10118637

>apple falls from tree
>pick it up
>is cooking
i cooked!

>>10118660
You're just digging yourself deeper, dumbshit. Please go somewhere else and spread your ignorance.

>>10118635
>>10118637
You can call heating food in a microwave cooking. I don't. You can call sous vide cooking. I don't. I call it a convoluted way of preparing food that requires no talent and no skill that delivers lackluster, mediocre results that people – most of the time people that suck at cooking, can use to pretend like they can cook. So if you call that cooking, fine. I don't.

>>10118637
>Cooking [...] is the [act] of preparing food for consumption with or without the use of heat.
I take the peel off my bananas before I eat them. Didn't realise I was cooking them.

>>10118668
Both of those methods *COOK the food. Yes, you can HEAT cooked food in the microwave oven. You can also put RAW food in the microwave oven, power it on to your desired settings and when you remove said food, it is now hot and the tissues have toughened, juices have released, and the food is no longer raw.

Furthermore, (and it has been touched upon in this thread) one who has already learned to cook, and may even be considered talented at it, has no reason not to use this relatively new method of cooking (yes, IT IS cooking). How you're likening sous vide and microwaves is beyond me.

You can go through life attributing your own warped definitions to established practices though. Just know that you are wrong in every way.

>>10118660
>being so humiliatingly crippled with jealousy that you compare picking up an apple to sous vide
>every girl on earth barely able to breathe due to the ferocious fits of absolute hysterics while pointing firmly at your devastated, lip-wobbling face

>>10118697
If being wrong means I'll never have to eat disappointing food heated in a microwave or a plastic bag, then I'll gladly be "wrong."

>GET THE FUCK OUT
Exactly what I was about to do. Hiding the thread because it's not cooking, and it doesn't belong on this board.

>>10118713
Later!

>>10118713
WAIT!! Please, PLEASE... DONT GO!!! THERES NO NEED TO BE JEALOUS!!!
Actually fuck off.

>>10118698
every girl on earth is thinking about me? that's awesome!

how many are thinking about you and your overpriced fish tank heater?

>>10118541
No one gives a shit about you making a bunch of pork though. Mcchicken shit posts are more interesting than whatever you redit fags post. Why do you not understand that?

>>10118435
That thread is just some moron who wants to be talked in or out of buying one. Instead of doing real research, he comes here to ask our retarded opinions. This thread is someone who bought one and is using it.

>>10118731
I thought you were leaving.
I don't go on Reddit. Why do you assbags always bring Reddit into the discussion when something isn't going your way? Apparently any non-McChicken threads happening when you're skulking the board must come from Reddit people.

Love my Anova. Got a top round going last night, probably gonna take it out after 24 hours.

>>10118668
>>10118672
And here we establish that there is no point sous vide'ing meat because you could just peel it instead.

>>10118713
You realise this board is called 'Food & Cooking'.

>>10118731
>No one gives a shit about you making a bunch of pork though.
OMG an Anon is cooking on a /ck/, that isn't what this board is about.

>Mcchicken shit posts are more interesting than whatever you redit fags post.
Yes we should talk more about buying subpar """"""chicken""""""" sandwiches from le ebin McD. That is certainly more on topic, then actually cooking food.

>Why do you not understand that?
Aww are you mad you didn't get your way? Did they turn down your janitor application again? I'm sure you'll get approved next time kiddo, don't give up the fight.

>>10118536
Alright you can stop now, you're not impressing anyone anymore

Sous video seems like it has limited uses.
How do you plan on finishing the meat, ripping hot pan, or with a handheld blowtorch?

>>10118536
>blubbernaut
holy fuck. A+

>>10118371
i use heavy duty ziploc brand bags all the time (don't use the knock off brands). there's no real reason to use vacuum sealers (plus they are a pain to clean).

>>10118364
sous vide helps get excellent results. kinda wish i wasn't so lazy or i'd use mine more often

>>10119246
the outside

>>10119219
he stopped five hours ago. are you slow or something? holy shit.

>>10119200
then there's this guy. what the fuck. haha

Looking good. It's certainly firmed up. About 13 hours to go.

>>10119461
I cracked the glass around one of my lenses a couple hours ago. I'll have to switch to my old phone until the replacement arrives tomorrow.

>>10119461
I-is that a Bluetooth logo?

>>10119471
It is. Those can sync up with your phone or Alexa. There's a more expensive one that does wifi

>>10119471
>>10119508
This is one thing that would put me off buying a lot of sous vide circulators. Anything with an 'app' interface will lose some of its functionality within five years.

>>10119520
That is one of the drawbacks to the Joule, since that one runs completely off the App. I think the Anova like the OP is using allows for setting temp on the unit itself.
Honestly with Sous Vide circulators as long as you can set the temp, you'll never lose functionality.

>>10119471
>>10119508
>>10119520
>>10119537
That's why I went with the Anova. I don't want to rely on internet to use it.
All I did is plug it on and set it. I'm not even interested in the bluetooth functions.

>All these ass blasted and bad home cooks mad about sous vide

Anyone else have one of these insteadb of the sticks?

>cooking in plastic
enjoy your xenostrogens and cancer, soyboi

>>10118731

kys

>>10120461
According to the latest research, the safest plastics for use with food are high-density polyethylene, low-density polyethylene, and polypropylene. Virtually all sous vide bags are made from these plastics, as are most brand-name food storage bags and plastic wraps such as Saran wrap. Polyethylene is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe. -Modernist Cuisine

>>10118466
10/10

>>10120399
If I remember correctly, it doesn't actually circulate the water and costs more.

>>10118364
CAN I USE THIS TO BUILD A BETTER DEEP FRYER FOR PIZZA ROLLS

Still going!

>>10121572
Correct, it does not circulate. Though, it does keep a relatively constant temperature throughout. Just add about two degrees and you're good.

>>10121635
How much does the machine cost if I could just put something in a bag and leave it that would make my life so much easier

>>10119537
it does, that's what the wheel is for

>mfw work in a kitchen
>mfw this thread

I want to see you autists get this upset when you realize 90% of restaurant food is prepared this way.

>>10119537
plus you run the risk of somebody hacking it and boiling your house down

>>10121897
That's not true. It's mainly high-end restaurants that utilize sous vide, and even then it's just for specific dishes.

>>10121989

>>10118481
>but some consider them superior for a number of reasons.

Name them

>>10122068
Benefits of Using Ziploc Bags with Sous Vide
There are several advantages to using Ziploc bags instead of a FoodSaver-type sealer. The biggest advantage is the ability to seal liquids. Ziploc bags work with both solids and liquids, so you can easily use marinades and sauces while you cook.

Another thing I really like about using Ziploc bags is that they are easy to open and re-seal. Many foods like sirloin, brisket, and pork shoulder have a lot of variation in the toughness of the meat and need different lengths of cooking time to fully tenderize them. The problem is that amount of time needed can be hard to determine before actually cooking them.

With Ziplocs I can open the pouch after the minimum amount of cooking time has passed and check the tenderness. If it needs more tenderizing I just re-seal the bag and put it back in the sous vide machine for a few more hours. When it's tender enough, I'll pull it out and it's ready to serve whenever I want. It really helps prevent under- and over-cooking foods.

Opening and re-sealing the bags is also helpful if the food has given off some gas and is starting to float. This often happens during longer cooks and it can be a pain to try and weigh down the bags.

With Ziplocs, you can release the gas, re-seal the bag, and the food will easily stay below the water again.

Cost of Ziploc Bags with Sous Vide
Of course, Ziploc Freezer Bags are also cheaper than FoodSaver bags. You can get 30 one-gallon bags on Amazon for under $5, about 15 cents a bag. In comparison, 28 one-gallon FoodSaver bags runs about $22, about 5 times as much.

>>10119228
I have an old food saver from the 70s that can vacuum liquids without issue, its the greatest next to a chamber vac.

>>10122147
>buying individual bags and not a roll
wtf anon also see >>10122187

>>10122203
Yes, but if you don't have the sealer...

>>10122290
I meant if you have a food saver, buy rolls not bags senpai.

because the world needs more plastic bags

Getting one myself, gonna make precise ass cannabutter. People raging about them just don't understand how much easier it makes sustaining a set temperature, slow cookers have hot spots and the temperature fluctuates. it's just taking a little more control over your end result, slow cooker might be fine for you at home, but for those worried about consistent product, it's worth getting the sous vide.

>>10122381
Your thread died >>10118258.

Pity.

>>10122381
I never even thought of that! I make tincture, not butter, but come to think of it, sous vide would be perfect for that as well.

DUDE
WEED
LMAO

It's been 16 hours. I'm thinking of pulling them, or at least one bag.

>>10122453
What internal temp are you shooting for?

HOPEFULLY IT'LL HAVE BEEN WORTH THE WEIGHT

https://www.youtube.com/watch?v=d3d4Mlk8O9g

>>10122453
>It's been 16 hours
This reminded me of the lyrics to 'Nothing Compares 2 U' by Sinéad O'Connor. Could be meme in it.

>4chan goypass poster makes a terrible thread
Imagine my shock.

>>10122479
Nice! ...since ya took your love away...>>10122462

>>10122517
>terrible thread

The asshole is back.

>>10122462
150, which I'm sure it reached in the first two hours. It just maintains.

19 hours was enough. It's pink, tender, delicious.

Can't wait for the next experiment.

>>10122479
I CAN EAT MY DINNER IN A FANCY RESTERAAAAAUUNNNT

>>10122479

That's a Prince song, dum dum.

>>10123216
Yeah but princes version is terrible.
Just like pretty much every song he sang

This is much more cromulent than a reverse sear.

>>10123149
Looks like shit and it took you about 24x as long.

But yeah I'm sure sous vide is worth it.

>>10118364
why not just braise it and get superior flavor, just as good texture, and like 1/4th the time?

>>10123149
How well did it retain moisture? MY understanding is that lower temps mean the cells don't break, and it's them which contain the flavour and the juiciness. it should in theory be as juicy and delicious as veejaze crotch

>>10123505
>one quarterth

>>10123585
One fourth you dumb nigger

has anyone tried using silicone bags?

>>10123585
Ha!

>>10120655
"safe"

Yep, just like Teflon, soy, and everything else that lowers your Testosterone and sperm count is deemed safe by these (((researchers))).

>>10123505
>superior flavour
it will taste like the braising liquid, not the meat itself
>just as good texture
lol no.

>>10123149
Pic does not look pink.

>>10123583
as you heat up meat it will always lose a certain amount of moisture. the moisture loss is not from the 'cells breaking' but from the contraction of the muscle fibers

>>10123149
Idk op I was hopeful, but that's either a really bad pic or it's a slop of sheet

>>10124037
Isn't the moisture held in the cells though, not just laying there like some weeping vagina cucking the fibres with retarded liquids. I thought the contraction of the fibre caused the cell walls to get rekt and their juices to queef out all over the pan

>>10122326
Some argue that the world put us here because it did need plastic bags.

>>10119246
You're beating me. I got an Anova on a black friday special, and haven't opened the box yet. It's hard for me to plan 18 hours ahead. I have this bad habit of getting invited out to drink every damned day.

>>10124021
Imagine having such a low ability to produce testosterone, that you actually worry about this shit.

You're worse than a manlet. Don't breed. The gene pool needs less of your kind.

>>10119246
I feel like I can get the same results by searing a steak on a pan then sticking it in the oven at high heat for a few minutes. Maybe the sous vid one ends up slightly more juicy but is it really worth waiting 18 fucking hours?

>>10124186
Try cooking a joint of lamb in the oven at 190 for an hour and a half, then try cooking another at 120 for 6 hours. The difference in texture is unreal

>>10124186

>18 hours

Nobody cooks a steak sous vide anywhere near that long.

>>10124200
You really can't read, can you?

>>10124224

>Maybe the sous vid one ends up slightly more juicy but is it really worth waiting 18 fucking hours?

The fuck is even ambiguous about that?

>>10124021
Don't worry buddy, where you're headed you won't need sperm

>>10118364
Sous vide, more sui side amirite?

>>10118743
Resort is just something people say when they're losing an argument or if there is something they don't like. It holds no meaning

>>10123149
Kek. Looks like shit.

>>10123149
garbage

>redditors talking about sous meme again
there is nothing as gay as cooking your food in little plastic baggies

>>10118698
nigger what the fucker are you even trying to say lmao

>>10125171
>Being so bootieblasted that you exclusively use a shit-eating trap forum and are petrified of anywhere else
The "HURR PLEBBIT" maymay is gay and old, and yes I say this someone who doesn't use reddit.

>>10125171

>half of /ck/ picked up an immersion circulator over the holidays because they became affordable all of a sudden
>waaaaah! why does everyone else have nice things that i wasn't aware of until now?!!
>proceeds to spout "reddit!"

>>10123149
I'm not being mean and know nothing of this technique but this isn't right. I think it must be meant for a different kind of meat.

>>10125311
Sous vide looks anaemic by default. It just needs a butane torch (and maybe a very light brushing with milk powder) to the exterior to get that browned maillard deliciousness. You will not beat sous vide for texture or for flavour.

>>10125222
I got a pressure cooker for Christmas. Thank's Mom for not getting me one of these.

>>10125318
mmm nothing like slow poached plastic baggie meat dipped in butane

>>10125318
So is it real? Or is this faking an already perfect cooking technique?

>>10125320
Correct. No matter how jealous you are, yes, sealing everything in a bag stops any loss of flavour unlike boiling/oven cooking/grilling, and cooking at a very low temperature stops any loss of moisture and flavour by way of cell walls breaking, as well as not causing the meat to constrict and become tough. The extreme heat to the exterior alone then causes the protiens and sugars to chemically react (maillard) and create a crunchy, meaty exterior without ruining the interior. Well done, you're learning! Maybe one day you'll get lucky and save enough of your allowance to try it for yourself, just like the cordon bleu chefs in France.

>>10125341
Real? Dunno what you're asking. There's no other method by which meats can be cooked this low and slow, without leeching out a shitload of flavours and moisture. If it's literally vacuum sealed, that tastiness is going nowhere.

>>10125345
keep thinking a $100 hot dildo makes you look wealthy and sophisticated

>>10125357
And keep thinking that by calling it a dildo, you're achieving anything but confirming that you've never tried it.

>>10125362
i've had hosptial food
it's soggy and not very good

>>10125320

>dipped in butane

We use butane torches where I work and have an open kitchen, and one (1) time a guy made a big fuss and asked the server if a butane torch was used on his dish, because he could "taste the butane".

We told the server to say no, even though he obviously saw us using the torch and was just being a douchbag. A butane torch leaves no butane flavor on the food, and is basically the same as throwing something under the broiler.

>>10125351
Show me where the grease is.

>>10125364
Thanks for sharing this wholly irrelevant piece of information. I think maybe you should consider whether your discharge from hospital might have been premature.

>>10123149

Lmao you fucking idiot you cooked it about 4x as long as you needed to

>>10125373
Tell me where you think it could possibly have gone. It was sealed in a waterproof bag.
Sous vide looks different, which is why you finish it with a blowtorch.

>>10125374

I always imagine these serial shitposters are literally sitting in hospital beds with nothing better to do.

>>10125379
I guess if it's all you've got to cling to, that's understandable.

>>10125374
>you've never had sous vide
>yes i did and it was bad
>irrelevant

>>10125388
I agree wholly with the first part of your statement

>>10124021
>you will never be this fucking retarded

>>10125364

Most hospital food is cooked in industrial steamers, dum dum.

>>10124021
>Yep, just like Teflon, soy, and everything else that lowers your Testosterone and sperm count is deemed safe by these (((researchers))).
Yet you probably are anti-regulation...

>>10124021

/pol/tards are just unbelievably stupid.

>>10125449
Willingly ignorant really, since even when confronted with clear evidence to the contrary still won't change. They remind me of that one crotchety old aunt or grandma everyone has in their families.

>>10125475
FAKE NEWS

>>10118364
>Sous Vide General.

Dear Anons, could you redpill me about Sous Vide, please? I know nothing I would want to learn. Cheers.

>>10118697
Besides, the finish usually involves a cast iron skillet to get a good sear. Can't get much more /ck/ than that.

>>10118364
I'm waiting for mine in the mail too. Kroger had four boneless ribeye steaks marked down to 10.00 USD down from 35.00 USD. They're already nice and cozy vacuum sealed against sprigs of rosemary. I have a small Coleman cooler I thought about using but wouldn't that run the risk of molten plastic and FIAR?

>>10118384
>implying sous vide doesn't have the professional cuisine pedigree it does
kys
>implying some smart individuals (and maybe some dumb ones too) wanting to take advantage of the relatively low price of a useful kitchen tool is retarded
kys 2x
>implying that you can't find a SV for under $200
kys 3x

>>10126071
I do sous vide with a probe thermometer and a pot of water

>>10126915
And you stand there for hours adjusting your low heat (if it can even be achieved by your source) until it's done? Does your method require a bag?

>>10128322
Yeah, It's still bagged.
Its not hard, I spend 10 minutes getting the heating right by adjusting the flame and amount of water to hold the temperature I want.
I don't do the 24 hour thing, usually just enough time for uniform internal temperature for steaks and such.

Pic related

>>10128517

The fuck did you do to your cutting board? You really seem like a competent DIY anon.

>>10128322
>being close to my kitchen is such a burden!
Hey, fuck fence. No one is telling you to sous vide on a work night. Spend a Saturday by your stove for an interesting meal. You're not as important and busy as you imagine

>>10128517

>>10128527
My brother made it for me, but he was 16 at the time.
I can also do woodwork though. I also sharpen and maintain my own knives and such.

That board is two different kinds of wood glued up together.

Pic is another steak I made sous vide.

>>10128529
I do it on busy work nights all the time. I like to have a nice meal ready when the chaos ends.

>>10128538
Wrong photo, ha. Thats a normal grilled piece of meat.

>>10128534
>>10128538
>>10128542

What I don't understand is how you somehow seem to have zero appreciation of even halfway decent cutlery.

>>10128556
I do, however this is what we have at work. I rarely eat at home.
I have some nice satin finished stuff, maybe I'll leave it in my locker for photos in the future.
I also have about 500 dollars in knives I use at work.

>>10128564
Any excuse to post my knives. I fucking love knives.

>>10128556
>zero appreciation of even halfway decent cutlery

Are you serious? That's a Shun blade on the two-tone cutting board!

>>10128808
One of my personal knives vs the cutlery my job uses.
I spent a lot of cash on my things. My boss, not so much.

>>10128827
Me too. My Shuns don't leave the house, boss has dull Forschners (which I'd sharpen for her if I didn't want to encourage their use), and I take my roll of Henkel Five Stars to work.

>>10128965
I only really cook at work so it works. I have 3 shuns, and a CCK cleaver and a spyderco pocket knife.
I posted them above. I want a nice deba knife too, though.

>>10128517
I bet you're a fucking NEET.

>>10125345
>hurr durr muh cell walls, protect muh moisture, over and over again through this fucking thread

The fact that no one in this thread has called you on your bullshit is incredible. Animal cells have NO CELL WALLS. That is a feature of plant life, bacteria, fungi, algae and some water molds. Holy fuck. Stop trying to sound smart and pick up a fucking book for the first time in your life you incredible asshat.

>>10129306
That photo was taken at my job.

>>10129387
>Animal cells have NO CELL WALLS
He clearly means cell membrane.

>>10129387
that's funny
i honestly don't even read those bloated posts

>>10129387
>the mitochondria is the powerhouse of the cell xD
How's freshman biology treating you?

>>10129387
t. homeschooled by evangelicals

Sous officially confirmed meme.

>>10130147

Sur patrician reporting in.

Must have been shit since it's results are one hard to see picture .

>>10124164
Normie

>>10125393
Just think of them like the Orks in 40K.

>THE RED WUNZ GO FASTA!!!

I did some ribs, but only for 2hours, didn't plan it.

Want to give it another go, 48hours.

Also want to try smoking it. Live in an apartment so I'll diy some shit.

Is it worth smoking though? The ghetto way.
The point isn't the flavor, it's the long smoking sessions that works the meat deeply, right?
If this attempt works out I aim to do it for 10+ people, so smoking that amount will be troublesome with my small diy thing.
Will adding smoke flavor suffice?

Also, can I sous vide cook a steak and freeze it?
I want to do more than just ribs for those 10+ people.
Prep is key.

>>10123149
Don't listen to the haters.If i was in a 5 star restaurant i would pay $100 for that.It looks like you got a michellin grade steak right there