Gravy's Cooking Thread
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The fake stuff either says "Not intended for stovetop or broiler" or says "Microwave and oven only." It is embossed on the bottom. The real stuff says "Pyrex" and basically nothing else. Or you can order it from an importer (that is what those Amazon things are and why shipping isn't free). I think it is even possible to order it from the EU Amazon site and ship it to the US, I know a guy who did that, apparently the shipping was an issue but he contacted Amazon directly and worked it out.
Erronius
<WoW Guild Officer>
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Tuco, this is what you need to make.
I've looked up homemade versions (guess it's really a custard?) but I've never been able to force myself to go all the way and make one of the "from scratch" versions (instead of paying a fuckload for the imported version in a bucket).
Joeboo
Molten Core Raider
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My official argument against sous-vide steak
KC Strip, grill cranked as high as it will go(temp in lid reads about 700 degrees) 1.5 minutes on each side
Damn tasty medium rare steak in 3 minutes. Yeah, maybe there is 10% less pink meat than sous-vide, but it's also 98% less cook time. I'm done eating with the dishes done and the grill put back away before the sous-vide is even halfway ready.
KC Strip, grill cranked as high as it will go(temp in lid reads about 700 degrees) 1.5 minutes on each side
Damn tasty medium rare steak in 3 minutes. Yeah, maybe there is 10% less pink meat than sous-vide, but it's also 98% less cook time. I'm done eating with the dishes done and the grill put back away before the sous-vide is even halfway ready.
opiate82
Bronze Squire
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Yeah, it might take sous-vide "longer" but my active cook time is less than yours on a sous-vide steak. 60 seconds to vacuum seal and put it in the crock pot. Then another 60 seconds to sear it.
That does look pretty tasty though. Now do the same thing with a 3" thick ribeye.
Also here is my sous-vide setup.
STC-1000 Temp Controller($17.10)
Electrical Outlet($1.14)
Power Supply out of old computer (Free)
Crock Pot (Free or very cheap at Goodwill)
Soygen
The Dirty Dozen For the Price of One
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The "fake" Pyrex is fine if you don't use it like that. Don't think of it as "fake", but just handicapped.
Joeboo
Molten Core Raider
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I just go with copious amounts of salt and garlic powder, and slap a pat of butter on it right when it comes off the grill to melt through it while it sits under foil for 5-10 minutes
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dairy + eggs(yolk) = custard
A lot of stuff is custard.
Joeboo has an unhealthy obsession against sous vide.
chaos
Buzzfeed Editor
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I think I have actually poured boiling water into mine before, numerous times. It didn't explode leaving me a torn, shell of a man. But it could have!
chaos
Buzzfeed Editor
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Doesn't the lack of circulation impact the effectiveness of the sous vide method? Or does it not really matter? I just wonder why they would bother calling it "immersion circulation" if the circulation wasn't mandatory.Yeah, it might take sous-vide "longer" but my active cook time is less than yours on a sous-vide steak. 60 seconds to vacuum seal and put it in the crock pot. Then another 60 seconds to sear it.
That does look pretty tasty though. Now do the same thing with a 3" thick ribeye.
Also here is my sous-vide setup.
STC-1000 Temp Controller($17.10)
Electrical Outlet($1.14)
Power Supply out of old computer (Free)
Crock Pot (Free or very cheap at Goodwill)
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While still possible, hot water spreads the heat out much more than a burner would. I'm betting temperature differential over the cookware, even if the burner itself heated evenly, is what shattered it. The temperature might have been secondary.
Sous vide just means "under vacuum", circulation is not required.
Depends, how low can your oven go? If not that low, you can still cheat and just crack it open the whole time, but have fun wasting energy.
Yeah, dry rub, add a little liquid, wrap tightly in foil. You're basically braising them (little bit of liquid, low heat, long cook time). As with so many things, here is a Good Eats recipe to get you started.
Who Loves Ya Baby-Back? Recipe : Alton Brown : Food Network
Most people who grew up with the real stuff prefer to think of it as fake. There was a case with an old woman who was using her new Pyrex pan under the broiler, took it out... and it shattered as she was holding it. It shredded her feet, cut her into her ankles, severed tendons.... she was permanently crippled. Now, granted, the product said no broiler use, but the product also said "Pyrex" and she'd been broiling safely in Pyrex for over 40 years before the company changed their product. And this wasn't an isolated incident. I don't know if is still around, but there was a website that collected just fake Pyrex horror stories and it had tens of thousands of them.
Oh, also they have a lab supplies division. That is still real Pyrex, even in the US. So if you really want a beaker in your kitchen or something, you can get that as Pyrex.
opiate82
Bronze Squire
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The thermal mass is small enough in a crock pot where temperature striation is at a minimum and not impactful to the process. On a larger scale circulation is necessary.
Lanx
<Prior Amod>
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just read all the scary reviews on "fake" pyrex and you'll wanna get the real stuff too
Amazon.com: Customer Reviews: Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
this is my view on sous vide. I've eaten more steak and cooked way more fish for my wife than ever. my steaks are always perfect and wife says fish is spot on.
it's basically push button, almost microwave like, except instead of nasty tasting tv dinners, it's actually restaurant quality temp.
i haven't tried to sous vide veggies yet, i have no idea why anyone would want to. the same goes for sous vide eggs, why?
but beef/pork/fish sous vide? sure. i even did ribs.
i mean if you're a grill master and you can tell the doneness of the steak with the thumb/finger test sure skip sous vide.
but sous vide could turn "cheap cuts" into awesomeness cuz they're just being cooked and broken down for so long, but only at your desired temp.
Amazon.com: Customer Reviews: Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
this is my view on sous vide. I've eaten more steak and cooked way more fish for my wife than ever. my steaks are always perfect and wife says fish is spot on.
it's basically push button, almost microwave like, except instead of nasty tasting tv dinners, it's actually restaurant quality temp.
i haven't tried to sous vide veggies yet, i have no idea why anyone would want to. the same goes for sous vide eggs, why?
but beef/pork/fish sous vide? sure. i even did ribs.
i mean if you're a grill master and you can tell the doneness of the steak with the thumb/finger test sure skip sous vide.
but sous vide could turn "cheap cuts" into awesomeness cuz they're just being cooked and broken down for so long, but only at your desired temp.
opiate82
Bronze Squire
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It's actually not technically sous vide, or maybe it is I dunno, but a camping hack that I use a lot is I bring all the omelette makings pre-prepped (or scramble, or whatever you want to call it), have everyone in camp get a ziplock and put eggs and whatever fixings they want into their ziplock bag, write their names on it then throw it into a pot of boiling water, and out comes a delicious omelette/scrambled/whatever about 5 minutes later. Just need to make sure those bags are sealed tight. Always a huge hit camping and super easy.
