Cooking and Dining

[dodint]

"I'm a Hanukkah bush..."

[NTP66]

The War on Christmas probably belongs in the current events thread.

[mac5155]

Yeah, or light a Holiday Menorah as well.

[mac5155]

The War on Christmas probably belongs in the current events thread.

I want to wage a war on prefacing things with "The War on"

[NTP66]

The War on Christmas probably belongs in the current events thread.

I want to wage a war on prefacing things with "The War on"

The War on Prefacing is a noble endeavor.

[tifosi77]

I like my Anova. Yinz can shove your Joule's up your tailpipes.

I have two of each. The Joule is superior in every metric, except alphabetization.

[LITT]

I was surprised how quickly it warms up water

[columbia]

I was surprised how quickly it warms up water

I used this morning to heat up water for my green tea.

[count2infinity]

Joule is the absolute perfect name for an immersion circulator too...

[LITT]

i also find the joule much quieter

[MrKennethTKangaroo]

Open ended, conversation-stimulating, non-joule related question:

How many attempts does it take you to get a new recipe "Right"? As in, "oh, I tried this and it was good but I need to made xxx changes" and eventually it tastes exactly how you want it

[Dickie Dunn]

I find that I already own the Anova and therefore it costs me no additional money at this point. Anova>Joule

[NTP66]

I'll be using my Echo Dot tonight to kick off the Joule, just for the hell of it.

[tifosi77]

Open ended, conversation-stimulating, non-joule related question:

How many attempts does it take you to get a new recipe "Right"? As in, "oh, I tried this and it was good but I need to made xxx changes" and eventually it tastes exactly how you want it

It depends if I'm just trying some new flavor combinations, or if there's a new technique involved. In the former, I rarely follow recipes as written, so it's tough to say on that front. I'm generally good first time out. As to the latter, it can take many tries before getting things spot on. The first time I did the turkey roulade recipe from ChefSteps it took me nearly 30 minutes just to prep and clean the turkey legs, and then I didn't roll it up properly. Next time, prep was quicker, but I still didn't roll it 100% right. So there's where the wonky factor comes into play for me.

[NTP66]

Ultimate chicken thighs via ChefSteps was another hit tonight for dinner. Next up for the Joule: ribeyes.

[mac5155]

I read their post on cooking from frozen with joule but is there any one out there that rigged up a timer to turn on joule at like 3pm before you come home? Assuming that you can put the frozen, vac sealed meat in ice water for the first part of the day.

Also, what's the take on freezing meat with the additions to the bag (oil, butter, etc)? They didn't really cover that part too much.

[tifosi77]

If you're able to get on you home network remotely you can activate Joule from work or Thailand or 36,000 feet over the north pole. Last I heard they were working on food safety methods for the from-frozen stuff. And until they sort that out they don't want to be advocating the practice.

However....... while you won't get any of them on record saying this, a large number of the ChefSteps kitchen crew remote cook from frozen all the time. I personally wouldn't recommend it for anything that wasn't 1) pre-seared, and 2) vacuum sealed.

[tifosi77]

Also, not a fan of freezing anything in the bag with the product, including oil.

[NTP66]

Source of the post I personally wouldn't recommend it for anything that wasn't 1) pre-seared, and 2) vacuum sealed.

Also, not a fan of freezing anything in the bag with the product, including oil.

Seconded.

[mac5155]

http://i.imgur.com/caoxtsd.gifv

satisfying

[tifosi77]

For those interested parties, ChefSteps has published their frozen sous-vide guide:

You Can Cook Frozen Food Sous Vide Without Defrosting! Here’s How.

Tl;dr ----- Basically, calculate your normal cook time and just add 50% on to that. Instead of an hour, you cook for 90 minutes. (Unless you're cooking something that you'd be cooking for a long time, say, 12 hours or more, anyway. Then you don't change time.)

They still have not published anything on the 'all day cook from frozen question', i.e. take your pork chops out of the freezer before you leave for work in the morning and place it in your cooking vessel filled with ice water, and then set Joule to fire off remotely an hour before you leave to come home in the afternoon so that you have an awesome dinner practically already on the table by the time you walk through the door.

[columbia]

Between Joule and Direct TV Now, I feel like I've entered the 22nd century.

[Shyster]

Are there any companies out there that sell pre-bagged frozen items for sous-vide preparation? If not, then someone is missing a business opportunity.

[BigMck]

Open ended, conversation-stimulating, non-joule related question:

How many attempts does it take you to get a new recipe "Right"? As in, "oh, I tried this and it was good but I need to made xxx changes" and eventually it tastes exactly how you want it

Kind of the other end of that question, in how many successful times have you made a dish and then it stops working? I have made ground turkey meatloaf for many years with pretty much the same ingredients. The last 4 - 5 times, the meat never binds to the vegetables or bread crumbs, and it comes out of the loaf pan with a chili consistency.

[NTP66]

Are there any companies out there that sell pre-bagged frozen items for sous-vide preparation? If not, then someone is missing a business opportunity.

Perdue sells 'Perfect Portions' vacuum sealed chicken breasts, and I've seen other meats. These are all fresh, but there's not much difference there, since you can easily throw them into the freezer when you return home.