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Random Food Questions Thread - Page 461

post #6901 of 7385
Quote:
Originally Posted by otc View Post

Everything I see in stores always has either a huge handle or a huge head...neither of which I really want.

twss.

The set I bought at Publix a long time ago has never shown any wear. Just get whatever is cheap.
post #6902 of 7385
Whenever I try to make a country pate, I think I must overheat the thing because all my fat renders out and I end up with a compressed log floating in a pool of fat. I swear I'm following all directions properly, doing the thing in a water bath, but my recipe (from Jacques and Julia) indicates an oven temp that just seems too high.

It's occurred to me that sous vide might be a good way to keep this thing at exactly the right temp. If I can find a way to keep the thing in the right shape (maybe a silicone breadform?) this sounds, on paper, like a brilliant idea.

Any thoughts on this?

I figure this might be the excuse I need to go out and finally get a thermal circulator.

On that note, what's the recommended buy these days? What's the salient difference between the Polyscience Pro and Creative units? Any cheaper alternatives out there these days?
post #6903 of 7385
There are a couple of cheaper options that have come onto the market recently, or will be out soon. I don't have any experience with them, but may be worth a look.

http://www.seriouseats.com/2013/09/equipment-we-test-the-199-sous-vide-circulato.html
http://www.seriouseats.com/2013/08/we-test-the-new-low-price-sansaire-sous-vide-ciculator-from-modernist-cuisine.html
post #6904 of 7385
I generally make country pates in the oven, but you could do them sous vide. The anova sous vide circulator is very nice. And cheap.
post #6905 of 7385
what temp do you usually do them on? is what I'm describing (pate shrinking and floating in a layer - like, easily 1/8-1/4 inch - of rendered fat) what's supposed to happen? I mean, the thing tastes pretty good, but I think I'm losing a lot of the flavor. (I usually pour off the fat)
post #6906 of 7385
thanks for the steers on the circulators, too, guys.
post #6907 of 7385
You definitely lose some fat, and also some juices are rendered. That is to be expected because the internal temp has to get up to like 155 or so there will be rendering, and you want fat rendering out. That said, I cook mine at 300.
post #6908 of 7385
I am still quite happy with my Sous Vide Supreme. http://www.sousvidesupreme.com/ Will not work if you want to do something overly large though and do not get the Demi as I think it would be just too small.
post #6909 of 7385
Quote:
Originally Posted by itsstillmatt View Post

You definitely lose some fat, and also some juices are rendered. That is to be expected because the internal temp has to get up to like 155 or so there will be rendering, and you want fat rendering out. That said, I cook mine at 300.

The magic oven, eh
post #6910 of 7385
I sort of like the idea of doing full beef tenderloins; I do two at a time at least once a year, sometimes more, for big parties. I tend to cook for big parties a lot. But for that I think you'd need about 10 gallon capacity.

I suppose you could do them in a big bus pan and hook up two of the Polyscience Creative units... or two of the Anovas. If it's the Anovas it's fairly affordable.

That said, tenderloin isn't that hard to get right in the oven and I could use the sous vide to do something else interesting for a party.

I think I'm going to pull the trigger on an Anova. At $200 it's a doable impulse buy; $400 is more of a purchase I have to think about. Now that I've been thinking about it for a while, $200 is just the ticket to put me over.
post #6911 of 7385
i've got a sv supreme and i've got to say that it stays fairly constantly in my pantry. i've played with it, but never been so wowed that i feel the need to bring it out very often. but then i'm old and set in my ways.
post #6912 of 7385
I don't use mine very often. Only occasionally, and more often for vegetables than proteins.
post #6913 of 7385
do you use it with a chamber vac? or some kind of special sealer?
post #6914 of 7385
Quote:
Originally Posted by foodguy View Post

i've got a sv supreme and i've got to say that it stays fairly constantly in my pantry. i've played with it, but never been so wowed that i feel the need to bring it out very often. but then i'm old and set in my ways.

I'll get on a jag of using it where I'll use it a couple weekends running and then it sits. Still very glad I got it.
post #6915 of 7385
Those two new SV designs look pretty good. Basically the same idea as the DIY versions, but in a more compact package.

Probably worth the premium over the DIY parts/time that I was considering...although the fact that I have been "considering" it for a couple years and not actually done it suggests that maybe I don't actually need a SV machine at all.
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