Gravy's Cooking Thread

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Khane

Khane

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Welp, don't know why I waited so long to pull the trigger on the Anova.

Just did my first sous vide meal. Seasoned some salmon with coarse salt, fresh ground pepper, garlic powder and smoked paprika then vacuum sealed it and left it in the fridge overnight. Then cooked it at 125F for 30 minutes and it came out amazingly. Easiest and best fish I've ever cooked at home. And the house doesn't stink of fish as an added bonus.
 
Soygen

Soygen

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Yeah, fish is where sous vide really shines. It's impossible to fuck it up, really.

ONE OF US. ONE OF US. ONE OF US.
 
TJT

TJT

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Got an essentially free yogurt maker. So I'll be starting to make that this week. Attempt one is today!

And I do love some yogurt.
 
Lanx

Lanx

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Khane_sl said:
Welp, don't know why I waited so long to pull the trigger on the Anova.

Just did my first sous vide meal. Seasoned some salmon with coarse salt, fresh ground pepper, garlic powder and smoked paprika then vacuum sealed it and left it in the fridge overnight. Then cooked it at 125F for 30 minutes and it came out amazingly. Easiest and best fish I've ever cooked at home. And the house doesn't stink of fish as an added bonus.
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did you also get a flame kit?

just an fyi, myAmazon.com: Iwatani Torch Burner Professional #Cb-tc-pro: Cooking Torches: Kitchen Diningthat i've used for almost 2 years, just got done w/ my first can of fuel of which i recommend to buy at Asian Grocers for like 2 bucks as opposed to the 6ish bucks elsewhere.

or you can get a hardware store propane torch too, just don't get those mini butane creme brulee shits.

of course you can always cast iron seer, but fish is so delicate.
 
Khane

Khane

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I already had a food torch. This salmon fillet was skinless so that wasn't needed.
 
Lanx

Lanx

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Khane_sl said:
I already had a food torch. This salmon fillet was skinless so that wasn't needed.
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well, steak next, also i think we've all subscribed to and tested out butter/no butter in our steak sous vide, and so far no butter wins. Just S&P!
 
chaos

chaos

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I never bothered testing with butter. I used to finish with butter because I saw that steakhouses did it, but I just stopped and the taste didn't really suffer so whatever, just did without it from then on.
 
opiate82

opiate82

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chaos_sl said:
I never bothered testing with butter. I used to finish with butter because I saw that steakhouses did it, but I just stopped and the taste didn't really suffer so whatever, just did without it from then on.
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I think serious eats did a test with butter, oil, and nothing in the bag and nothing won out. Theory being the fats absorbed flavors that just ended up dumped or something.

I would just go with seasoning in the bag unless you plan on using the contents of the bag for some sort of sauce or reduction.

*edit: That was for beef, other proteins may vary. I think olive oil is recommended for fish for example.
 
Khane

Khane

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opiate82_sl said:
I think serious eats did a test with butter, oil, and nothing in the bag and nothing won out. Theory being the fats absorbed flavors that just ended up dumped or something.

I would just go with seasoning in the bag unless you plan on using the contents of the bag for some sort of sauce or reduction.

*edit: That was for beef, other proteins may vary. I think olive oil is recommended for fish for example.
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Well I cooked the salmon with nothing but seasoning and it tasted like it was cooked in butter. Salmon is a fatty fish though so I can see maybe doing a more bland fish like Tilapia with a little extra something.
 
opiate82

opiate82

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I'm pretty sure the theory on the fish is the olive oil helps prevent oxidation. Not sure what the "real world" risk is on that, especially if doing a short cook time (I'm generally doing 30-45 minutes for fillets) but that is what I remember reading. It might matter that I always do Ziploc-displacement with fish rather than a vacuum seal just cause I'm worried about the sealer damaging the fish. Again, basically cause I read it could happen on the internet and since it was on the internet I assumed it must be true.
 
Erronius

Erronius

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Whenever sous vide comes up in this thread, I feel like Donald Sutherland is going to appear, point at me and then starting screaming
 
Abefroman

Abefroman

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Erronius_sl said:
Whenever sous vide comes up in this thread, I feel like Donald Sutherland is going to appear, point at me and then starting screaming
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body-snatchers1.gif
 
Hekotat

Hekotat

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Went and picked up some pre-made Tikka Masala sauce at Kroger last week. Figured I'd give it a shot until I got over to Whole Foods to get the god tier stuff.

I picked up two brands, one was the Kroger brand and the other was a Euro brand (which was in the Euro section). I thought it would be the best since you know, they invented the dish. Turns out the Euro brand smelled like Tikka but tasted like Chili. I swear the only thing I could taste was Cumin. The Kroger brand actually wasn't bad and will work when I need something quick to take to work.

I hope to pick up the stuff to make the Chef John's version this weekend or next.
 
Lanx

Lanx

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whole foods also has those dinner packages, sometimes you'll find them on sale for 2 for 7bucks(this was last week for me) of indian food. It's actually pretty awesome, then if you have the buffet too, my whole foods get's their tikki masala from some place in upstate (it says that on the place card) so i know it's not whole foods brand (there is a taste difference from the packaged and buffet). And sadly it's better than the 4.5 star rated indian restaurant RIGHT ACROSS THE STREET!

Actually that indian restaurant has lost so much business, they're doing weekly stuff and even doing buffets, but i still won't go there again, they're hit or miss, even tho i want to support local business, fuck if you can't match whole foods, you deserve to rot.
 
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