Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. sygyzy

    sygyzy Senior member

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    Nothing weird about cooking scallops SV.

    http://blog.ideasinfood.com/ideas_in_food/2005/09/twice_cooked_sc.html


    Chamber sealers are roughly $1400. Is that really your advice?
     


  2. foodguy

    foodguy Senior member

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    lurk more noob. this is SF. $1400 is one shoe.
     


  3. ehkay

    ehkay Senior member

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    It was slightly tongue in cheek, but yea. And I'm pretty sure I gave two viable alternatives to it anyway.
     
    Last edited: Dec 2, 2011


  4. mgm9128

    mgm9128 Senior member

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    Last edited: Dec 2, 2011


  5. ehkay

    ehkay Senior member

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    Hold off and think about it. Honestly I think you'd be better off saving longer and getting at least the VP210 if you're going to spend that much. These things will last basically forever for home use, and they hold their value pretty well for resale.

    anything you'd use duck/goose fat for.
     


  6. foodguy

    foodguy Senior member

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    you're too y oung.
     


  7. mgm9128

    mgm9128 Senior member

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    Yeah, that's sort of what I was thinking.


    I do not feel my youth, foodguy. Like you, I am a very old man. :satisfied:
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Honestly, the ideas in food people are the sad poster children for the overuse of technique. Their site is hilarious that way.
     


  9. kwilkinson

    kwilkinson Having a Ball

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    Why would you SV a scallop? A perfectly seared scallop takes like 4 minutes, and if you don't want the crust then steaming is just as easy and time-intrusive. People that have to sous vide everything strike me as strange.
     


  10. erictheobscure

    erictheobscure Senior member

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    According to the ideasinfood blog: "Why cook scallops twice? Why not? I abhor the sputtering of oil or fat when a scallop hits the pan." A pleb like me doesn't mind sputtering oil--which is good because the only sous vide device I have is my bathtub.
     


  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    there is more self important douchebaggery on that site than you will find at most Philly clubs.

    This is particularly awesome for its self importance and its wtf use of too much technique...
     
    Last edited: Dec 2, 2011


  12. mgm9128

    mgm9128 Senior member

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    I really don't see the point in cooking seafood sous vide. Maybe some fish work well with it, but I think fish is pretty simple to cook well just in a pan or oven.
     
    Last edited: Dec 2, 2011


  13. Rambo

    Rambo Senior member

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    If I ever see a menu with "drilled bones" anywhere on it I'm going to light it on fire.
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    There are instances where it is great for fish, but generally, I agree. For example, striped bass is better cooked sous vide IMO.
     


  15. mgm9128

    mgm9128 Senior member

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    Yes, that was a fish I thought might be worth trying. Although, I imagine it would be difficult to then get a good sear on the skin. And striped bass skin is probably my favorite of all fish skins to eat.
     
    Last edited: Dec 2, 2011


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