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/ck/ - Food & Cooking

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Anonymous Wed Apr 3 05:59:44 2019 No.12122838 [Reply] [Original]

How's the Sous Memeing going fellow co/ck/s?

>>	Anonymous Wed Apr 3 06:10:59 2019 No.12122852 based boiler in a bag

>>	Anonymous Wed Apr 3 06:23:08 2019 No.12122865 File: 2.25 MB, 4032x3024, TBSV6.jpg [View same] [iqdb] [saucenao] [google] Bought an Anova two years ago. Bought a cambro with a lid that fits the Anova last year. Maybe if I buy a proper vacuum sealer this year I'll actually start using it.

>>	Anonymous Wed Apr 3 07:19:01 2019 No.12122966 >>12122865 I've never been convinced of any difference between sealing regular ziplocks with the water method and using a vacuum sealed bag. For what it's worth, I honestly think the only difference is how "fancy" you want to be.

>>	Anonymous Wed Apr 3 07:56:34 2019 No.12123041 File: 145 KB, 1920x1541, 1518528703761.jpg [View same] [iqdb] [saucenao] [google] >putting aromatics in the bag

>>	Anonymous Wed Apr 3 08:00:48 2019 No.12123050 >>12123041 >dumb frog poster gonna dumb

>>	Anonymous Wed Apr 3 08:56:23 2019 No.12123165 >>12122838 It seems like one of those gadgets that after a few uses you just keep stored and never use it again.

>>	Anonymous Wed Apr 3 15:55:19 2019 No.12124788 >>12122966 the difference: I pre-season, pre portion entire meals, then vacuum seal them and throw them in the freezer. When its time to cook, straight from he freezer to the sous vide water. wa la.

>>	Anonymous Wed Apr 3 16:23:40 2019 No.12124955 >>12124788 You can do this with plain old sandwich bags too. You season your food, put it in the bag, press all the air out with the water method, and freeze.

>>	Anonymous Wed Apr 3 16:27:30 2019 No.12124977 brilliant for shrimp and scallops

>>	Audrey !T.UcHElyn6 Wed Apr 3 16:36:13 2019 No.12125039 >>12122865 You don’t need all that stuff. Ziploc freezerbags work just as well in my opinion.

>>	Anonymous Wed Apr 3 16:37:35 2019 No.12125048 Good I'm starting to see breast growth after just two months of SVTT (Sous-Vide Transition Therapy)

>>	Anonymous Wed Apr 3 17:14:48 2019 No.12125266 File: 406 KB, 1500x1000, DSC02885-1.jpg [View same] [iqdb] [saucenao] [google] It's going great.

>>	Anonymous Wed Apr 3 17:21:27 2019 No.12125296 File: 42 KB, 399x322, 1497308562257.png [View same] [iqdb] [saucenao] [google] >boiling meats

>>	Anonymous Wed Apr 3 17:23:21 2019 No.12125306 File: 15 KB, 300x200, smirk2.jpg [View same] [iqdb] [saucenao] [google] >>12125296 >he thinks sous vide is boiling

>>	Anonymous Wed Apr 3 17:24:18 2019 No.12125309 >>12125306 it is

>>	Anonymous Wed Apr 3 17:25:24 2019 No.12125316 File: 27 KB, 453x465, yikes.jpg [View same] [iqdb] [saucenao] [google] >>12125309 >and then he doubles down on his ignorance

>>	Anonymous Wed Apr 3 17:25:33 2019 No.12125317 >>12125306 ive seen the results, same thing. soggy wet limp meats with no texture

Anonymous Wed Apr 3 17:31:40 2019 No.12125345

>untrimmed tri-tips on sale at local market for cheap
>buy as much as I can fit in my freezer
>spend a few hours trimming, salting, and sealing them
>now set on meat for months, just pull from the freezer and sous vide it, each roast usually lasts me a week
Feels good. Would recommend.

>>12124955
I'm probably a retarded faggot, but 3/10 times I've done this in the past I've had the bag open a bit and leak meat juices into the water bath. Was so annoyed I just got a vacuum sealer

>>	Anonymous Wed Apr 3 17:32:57 2019 No.12125350 >>12125309 no it isn't. and if you're going to be a cunt about it, it isn't really poaching either

>>	Anonymous Wed Apr 3 17:39:04 2019 No.12125373 >>12125266 Not sure if the ketchup is necessary. That meat looks like something I could eat on its own with no embellishments.

>>	Anonymous Wed Apr 3 17:46:49 2019 No.12125410 >>12125309 >>12125316 i wasnt the original guy that person replied to

>>	Anonymous Wed Apr 3 18:05:20 2019 No.12125490 File: 412 KB, 1500x1000, DSC02886-1.jpg [View same] [iqdb] [saucenao] [google] >>12125373 That's what I ended up doing, but I couldn't eat more than 3-4 slices.

>>	Anonymous Wed Apr 3 18:09:23 2019 No.12125514 >>12122838 A waste of money, its in some cupboard/cabinet. The device only deserves to be used in restaurants to put out tons of dishes. Im not going to waste my freetime and plan several hours around one goddamn meal. I cant believe I was memed.

>>	Anonymous Wed Apr 3 18:11:31 2019 No.12125522 >>12125266 >>12125490 hope you like tape worms

>>	Anonymous Wed Apr 3 18:16:10 2019 No.12125541 >>12125316 >lets be pedantic about it you're using the higher temperature of liquid hot water to cook foodstuffs

>>	Anonymous Thu Apr 4 00:22:16 2019 No.12126886 File: 255 KB, 300x306, QpULLbU.gif [View same] [iqdb] [saucenao] [google] >>12125345 >Creates plastic waste over some hipster cooking fad. >Endangered tourtoise chokes to death Well fuck done faggot.

>>	Anonymous Thu Apr 4 00:26:44 2019 No.12126901 >>12125514 >Im not going to waste my freetime and plan several hours around one goddamn meal. You are aware that you don't need to stand there staring at it the entire time right? Do you also believe slow cookers are a meme?

>>	Anonymous Thu Apr 4 00:30:48 2019 No.12126922 >>12125541 If you want to be pedantic then technically the water is below the boiling point and it is in fact NOT boiled. It would be either simmered or more likely poached meat which if you think about it is not uncommon to poach some meats.

>>	Anonymous Thu Apr 4 11:30:50 2019 No.12128412 >unironcially sous memeing I hope you all die of cancer

>>	Anonymous Thu Apr 4 11:58:26 2019 No.12128505 >>12125490 >>12125266 Those are really nice pictures. What camera did you use? Special lighting?

>>	Anonymous Thu Apr 4 11:59:45 2019 No.12128512 >>12128412 boiling in water doesn't give you cancer

>>	Anonymous Thu Apr 4 12:02:37 2019 No.12128529 >>12122838 So is sous vide just an autistic way of boiling food?

Anonymous Thu Apr 4 12:10:07 2019 No.12128553

Anyone tried to "confit" duck legs sous vide?
Saw https://www.youtube.com/watch?v=3bX1G-EASnM..
Seems like it works pretty well. If anyone has, do you have any comments on his time/temp? 170/8hr or 155/36hr. I got some duck yesterday so I might try it out this weekend.

>>	Anonymous Thu Apr 4 12:20:06 2019 No.12128592 >>12128512 But boiling in plastic will.

>>	Anonymous Thu Apr 4 12:21:44 2019 No.12128603 >>12128553 what do you gain by boiling the duck before actually cooking it?

>>	Anonymous Thu Apr 4 13:19:09 2019 No.12128884 >>12125514 do you stare at your slow cooker too? how do you remember to breath?

Anonymous Thu Apr 4 17:49:21 2019 No.12130080
File: 328 KB, 1146x1500, DSC02936-1.jpg [View same] [iqdb] [saucenao] [google]

>>12125522
I need to loose weight, I'll take one or two.

>>12128505
Thanks, I have some wifi-light on my pc desk where I eat, that I can control color and brightness with.
A6300+sigma 30/1.4.

>>	Anonymous Thu Apr 4 18:06:24 2019 No.12130149 >>12125266 Fucking ketchup fags, disgusting. I can't believe you'd ruin nice meat with that shit.

>>	Anonymous Thu Apr 4 21:24:08 2019 No.12131010 >>12122838 Pork tenderloin is perfect-so is turkey breast. I prefer a 3 lb breast cooked for 24 hrs. Perfect texture for turkey salad sandwiches. Not stringy at all. The joule app has amazing dessert recipes. Creme brûlée, pumpkin pie, all great.

>>	Anonymous Thu Apr 4 21:26:10 2019 No.12131018 >>12126886 >He doesn't cut open the bottom of his plastic bags

>>	Anonymous Thu Apr 4 22:14:17 2019 No.12131234 Considered getting one but I mostly eat chicken during the week, how does it compare to reverse sear in terms of quality and cooking times?

>>	Anonymous Thu Apr 4 22:30:10 2019 No.12131311 >>12122838 Why hasn't chinkshit crashed the sous-vide market with no survivor yet? I know Walmart sells a couple Chinese sous-vide machines, but they're really loud and not much cheaper than Anova.

>>	Anonymous Fri Apr 5 06:53:59 2019 No.12132851 File: 46 KB, 540x696, ae9.jpg [View same] [iqdb] [saucenao] [google] >>12131018 >Open ended bag makes any difference in a 7mm reptile esophagus. Nice one dickhead

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