101–110 of 166 posts
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Ah, there's a question I'm going to sneak away from. I shouldn't have hinted, sorry for being a tease, but it's just not ready for show-and-tell yet :)
Fair enough. For the interim what do you and Mellow recommend customers use for a "temperature-safe bag" (per instructions on your website)?
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You also have to do it very quickly due to anaerobic pathogens like Clostridium botulinum and Listeria monocytogenes. I don't think it's possible for something that fits comfortably in a kitchen and runs on a 120v line.
What if you flushed the container with cold water? Seems easy enough to rig it to a cold water line and have a hose going into the sink to dump the hot water.
I've been debating trying to make a sous vide machine that can chill and uses a smartphone/tablet for control for two years. I ultimately decided it just wasn't worth it because the only application I could think of for the chilling was egg poaching, and even sous vide I prefer to gradient poach rather than equilibrium. (75C for 12 mins gets a firmer white with a runny yolk than I could at equilibrium). But I can't w…
Hey matt, I knew other smart people out there had the same idea, great to meet you. Mellow comes out of the frustrations of having the knowledge and equipment to cook great food, and never using it because of lack of energy. We started with the problem and ended up with this technology. Feel free to reach out to ze@fnvlabs.com, or even preorder a unit and join the gang. (shameless)
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You also have to do it very quickly due to anaerobic pathogens like Clostridium botulinum and Listeria monocytogenes. I don't think it's possible for something that fits comfortably in a kitchen and runs on a 120v line.
Too true! The most we can do is auto-retrograde starches and cool baths that are cooking at 60C upwards down to 54C to a sort of "holding temperature". Very fun to play with.
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Yes. Longer consistent cook times allow you to pasteurize at lower temperatures, so you can serve chicken at a lower temperature than you would in a conventional oven. (I'm not saying you'd want to do that; I don't like pink chicken.) Chicken is unfortunately one of the less effective things to cook this way. At the times/temps I'm comfortable with, breasts get mushy. Legs, on the other hand, "pink out"; the proteins…
Thanks! I think most people equate "medium rare chicken" with food poisoning, so it was interesting to see that used in the video. Never knew that you could actually cook it safely that way.
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It specifically says in the FAQ that it can't do cook-chill. I was debating trying to work on one that could awhile back but man is it hard to get that kinda cooling power economically, at least given my cursory exploration. Also, I've never done duck confit sous vide. Maybe I'll try that next. I made some the good old fashioned way a couple months ago and wow.
Low-temp water baths are like duck confit dispensing machines. In particular, you can get by with much, much less fat. I'm not sure I understand the utility of being able to throw all the ingredients for my dishes into a water bath days ahead of time, since I need to bag the ingredients anyways; why not just keep them in the fridge and dunk them the morning of the cook? Also: it's a little misleading? to suggest that…
Also I am a night owl and often not awake 12 hours before dinner time, so it'd be good in that case.
I was thinking about it for professional use though. Not having to start a 12 hour cook at 7 am for that night's service might be a big win for restaurants. Also I think they'd benefit from better controls, especially if they had a bank of them. Chefs I talked to were encouraging, but realized I probably don't have time to make a product out of it.
Also duck fat is half the fun! After you pull the legs out you get to make yummy stuff with it. I rendered my own and it was actually very cheap.
I've been interested in getting into sous-vide for a while, but I'm not sure where to start. Could anyone point me to some introductory resources? (websites, maybe cookbooks?)
I'm interested in learning the difference between different equipment setups, and also understanding what works well for sous-vide and what doesn't.
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What if you flushed the container with cold water? Seems easy enough to rig it to a cold water line and have a hose going into the sink to dump the hot water.
I don't think cold water out of a tap is cold enough. I don't know the exact times, but it's generally recommended to use enough ice in ice water that it won't totally melt before the food gets below 40F. But you could do some sort of chilled reservoir. Then you're doubling the size though.
Already posted yesterday: https://news.ycombinator.com/item?id=7622369 Edit: I always love when people get offended by facts.
When a story hasn't yet gotten significant attention, a small number of reposts (2 or 3) is ok. Otherwise, many more good stories would get lost to randomness and churn.