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Random Food Questions Thread - Page 472

post #7066 of 7347
Piob, I know you have a SV Supreme and you have had a lot of success with it, but is there a specific reason you would recommend the SV supreme over something like the Anova? The Anova is a lot more capacity (will do 5 gallons vs. SV Supreme Demi at approx. 2.4 gallons) and is a lot cheaper ($199 vs. $329). Full-size SV Supreme gives you a bit more capacity, still nothing close to 5 gallons, and the cost is even higher.
post #7067 of 7347
Quote:
Originally Posted by Douglas View Post

Piob, I know you have a SV Supreme and you have had a lot of success with it, but is there a specific reason you would recommend the SV supreme over something like the Anova? The Anova is a lot more capacity (will do 5 gallons vs. SV Supreme Demi at approx. 2.4 gallons) and is a lot cheaper ($199 vs. $329). Full-size SV Supreme gives you a bit more capacity, still nothing close to 5 gallons, and the cost is even higher.

I did not know the Anova was so cheap. I've yet to see a circulator for less than around $500 and I've enjoyed the self-contained style going for my SV Supreme. Think we paid $299 for it several years ago now. I'd give the Anova a look-see but I have to say I have enjoyed the SV Supreme quite a bit.
post #7068 of 7347
Understood.

Yeah, the Anova is very nice, and at just $200, I think it's the easy choice for a first machine, these days. It's the one that finally put me over the top.

I do know you rarely cook for more than just you and the Piobwife, and for small amounts, the convenience of an all-in-one appliance (as opposed to dragging out pots and pans and foil etc) is probably pretty compelling.
post #7069 of 7347
At the same time, the convenience of having something sized more like an immersion blender rather than a breadmaker might be appealing to someone living in an NYC building.
post #7070 of 7347
Quote:
Originally Posted by otc View Post

At the same time, the convenience of having something sized more like an immersion blender rather than a breadmaker might be appealing to someone living in an NYC building.

Agreed. After skimming a link on the Anova I might have made a different decision but immersion circulators were way more commercial kitchen oriented at that time.
post #7071 of 7347
Hmm, yeah space is an issue and I'd be mostly using it to cook for just myself
post #7072 of 7347
Where are the $199 chamber vacs?
post #7073 of 7347
I still think the Anova design is better suited to most people's usage...but you can get the Sous Vide Supreme demi for $199 today:

http://slickdeals.net/f/6694830-sous-vide-supreme-demi-immersion-circulator-199-free-shipping

Wonder if there will be awesome thread-crapping on slickdeals with people saying things like "LOL I'll just use my $12.99 frying pan instead suckers!"

edit: even there, a lot of people seem to be saying to go with the Anova.
post #7074 of 7347
Coupla sous-vide questions here. I note most recipes state explicitly not to use dairy products (butter) in sous-vide preparations longer than 4 hours. But I can't find anything explaining why. I'm presuming the dairy goes bad in that time, but I am left wanting for a more precise explanation.

I have noted a bunch of people on the internet complaining that their long SV preparations came out tasting or smelling disgusting/rancid/rotten. I am wondering if butter could be the culprit, but nowhere do I note in comments or blog postings or food forums that this may have been a reason. There aren't very good explanations for any of these cases.

Asking because I want to try a long SV cook for a party this weekend, but I'm afraid of opening the bags at serving time and facing a disaster.
post #7075 of 7347
I probably don't need to say several folks here are way more qualified than I am to comment but I'll say I've done an experiment with filet mignon and the seasoning comes through better without butter. Obviously not a very long cook time with filet but I say go sans butter due to some squelching of seasoning.
post #7076 of 7347
I am making St. Honore for a birthday next week and I wonder how far in advance I can fill the choux without compromising it's texture. Keller says an hour. Would 2 be pushing it?
post #7077 of 7347
Has anyone tried making soy milk at home? I see a million recipes for them and don't know which is best or if they all just end up with the same product.
post #7078 of 7347

This looks delicious. The rest of that guys videos are well-worth watching too.

 

post #7079 of 7347
Does anyone have a metal slotted spatula they really like?

Ideally I want something solid and simple. Straight edge (so you can actually scrape the pan), no goofy shape, flat surface, no thick handle stock on the end. Something like a piece of sheet metal punched and formed into a spatula (which is what my mom's old williams and sonoma one appears to be).

I can't seem to find anything I really like. I picked up this one: http://www.amazon.com/OXO-Grips-Brushed-Stainless-Turner/dp/B0001BMXIU/ref=sr_1_12?s=home-garden&ie=UTF8&qid=1394225253&sr=1-12&keywords=slotted+spatula+stainless which is inoffensive as far as OXO products go.
It's not perfect though. The rubber handle grip still leaves hard to clean nooks and crannies and is fairly heavy. also, I'm not a fan of the rolled edges (which are soft looking on top...but sharp on the bottom).

I basically want this thing, but with a metal head instead of nylon:
http://www.amazon.com/Amco-8071-Nylon-Slotted-Spatula/dp/B00004RFJV/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1394225253&sr=1-18&keywords=slotted+spatula+stainless
post #7080 of 7347
restaurant supply. though i find i prefer fish spatulas more these days.
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