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A Study of Multi-Mode Thermal Energy Transfer in Biologically-Based Test Samples

Submitted by skrapmetal at 2018-07-02 10:52:07 EDT
Rating: 2.0 on 6 ratings (14 reviews) (Review this item) (V)



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Submitted by skrapmetal at 2018-08-07 08:23:33 EDT (#)

Made some steaks for a few people last night using the SV. All the normal people attending asked for their cuts rare or medium rare (as even the cow would have you eat it), but one foolish and unenlightened guest wanted hers done medium well. I have but two SV doodads, and now I am asked for three levels of doneness (or two done and one overdone, really). What to do? I'll tell you.

Thing 1: The SV maintains a temperature to cook what's in the water but doesn't exceed that temperature so you cannot overcook the food no matter how long it's in the water. Thing 2: Once the food has attained the desired temperature, lowering the temperature will not "uncook" the food. Thus, the answer is to put the medium well steak bag in the water and set the SV for 145F for 90 minutes. Once that's passed, reset the SV for 132F and 90 minutes, and add the medium rare steak bags to the pot. You could do it yet again at 127F and 90 minutes for the rare steaks, but I just used the other SV I have in a different pot. In this way, all the steaks are ready for the iron at the same time, all are warm throughout when served, and all have been cooked through to the desired doneness.

Practical upshot: You only need one SV to prepare multiple steaks anywhere from rare to well done.

Try this at home!

Submitted by skrapmetal at 2018-08-06 12:46:25 EDT (#)

Pork Roast ala Sous Vide

Remove Pork Roast from market packaging*
Season pork roast with desired dry rub or herb/olive oil paste
Vacuum Seal** roast
Sous Vide 195F (91C) for 4 hours
Remove Pork Roast from vacuum bag, save liquid in bag for gravy if desired
Place in 500F (260C) oven on preheated non-stick oven sheet for 5 minutes or until browned
Slice and serve. Awesome.

*Market packages are often heat-shrink plastic which will further contract when in the Sous Vide.
**If you don't have a vacuum sealer, place the Roast in a gallon Ziplock bag, squeeze out most of the air, zip the bag almost closed, then lower the bag into the water in your pan and let the water pressure force out most of the rest of the air, then zip the bag closed befpore any water gets into the bag. Suboptimal but functional.

Submitted by ridiculous at 2018-07-31 19:44:42 EDT (#)
Rating: 2

Ridiculicious +2

I'mmmmm baaaccckkkkkk.
Or just popping in for a brief visit. We'll see.

Submitted by skrapmetal at 2018-07-16 19:52:52 EDT (#)

Baby Back Ribs a la Sous Vide

Split your rib racks into thirds
Season with herbs/spices/fruits/whatever you like BUT NO VINEGAR
Vacuum Seal thirds
Into the Sous Vide 3 hours at 200F
Remove bags from Souse Vide, remove rib servings from bags with tongs (support them well!)
Onto a 450F grill for 2 minutes per side, bone side first
Let them flare up a little to get the crust on the outside
Serve hot. They will be very moist, almost fall-off-the-bone, and quite flavorful

You're welcome, and like we always say.... TRY THIS AT HOME!

Submitted by experima at 2018-07-09 19:26:29 EDT (#)
Rating: 2

Submitted by RoadSong at 2018-07-06 00:36:42 EDT (#)
Rating: 2

No
Just no

I have admired your various precise projects and adventures:
Polishing skegs
Canjitar
Dispelling any mysticism involved in the breaking of arrows against one's throat (the mysticism was in the eye of the beholder)
Finding an 18-inch machete stuck in a tree
How To Wax Your Surfboard
Building a bar out of an old unused TV armoire
New Shower Head

However
I draw a damn line concerning steak, plastic bags, water and doodads

PS
Spell Check.
Grammar Check.
Proofread.
Read Aloud.
Proofread Again.
C/P Into Submit Box.
Preview.
Proofread Yet Again.
Then Post.

Thank you for this.




Submitted by Hashtag at 2018-07-05 23:36:27 EDT (#)

So basically you re an old lady now

Submitted by skrapmetal at 2018-07-05 12:04:26 EDT (#)

Submitted by FALLEN at 2018-07-03 08:10:24 EDT (#)
Rating: 2

and then you ate it on a paper plate like a filthy casual?
-----
I live in coastal west central Florida, world renowned as the epicenter of casual. So, yes.

Submitted by Shlongy at 2018-07-03 09:55:03 EDT (#)
Rating: 2

I didn't read this post after the first paragraph - some things never change - but I fucking LOVE Hall's Chophouse.

Submitted by FALLEN at 2018-07-03 08:10:24 EDT (#)
Rating: 2

and then you ate it on a paper plate like a filthy casual?

+2 for the file name tho

Submitted by SilvrWolf at 2018-07-02 21:22:06 EDT (#)
Rating: 2

Cool. I've been into sous vide cooking for a while now.

Submitted by skrapmetal at 2018-07-02 16:28:28 EDT (#)

Americans apparently don't use the Sous Vide method in the home very much at all, and most people I asked about it seem to have heard of it only from seeing it used on cooking shows where it necessary to cook food quickly to beat a clock. I had never used the method before (as it requires equipment I didn't own) so it was a fun thing to try once the motivation was there. It's not very time-efficient as some vegetables can take like 6 hours to cook but on the other hand you can cook without boiling water or any open flame so it's pretty safe. It does generate a lot of plastic garbage, though, which is a downside. They make Sous Vide devices that are Wi-Fi enabled and which you can control remotely with your 'phone using an app, if you're into that sort of thing. Mine is not remote-controlled and I got it on Amazon for like $80. Already ordered a second one.

Submitted by Dru M at 2018-07-02 12:52:59 EDT (#)


Submitted by skrapmetal at 2018-07-02 10:52:03 EDT (#)

You can use the Sous Vide on other things too, like veggies. Cut some carrots up in slices around 1/4 inch thick, seal them up with some butter, salt, pepper, and fresh rosemary. Stick them in the pot with the Sous Vide for 40 minutes or so at 200F.


Woman: I'm not going to press charges, but I assume you'll want to
punish him.

Homer: 'Preciate the suggestion, lady, but he hates that. And I
gotta live with him.

Bart: You're the man, Homer.

Bart After Dark