Roast Everything

[The ram]

To be fair, The ram fell for it.

To be harsh, The ram fell for it.

Don't worry super M, after he's had the nip and tuck his mouth will still be male.

[Symmetry]

To be fair, The ram fell for it.

To be harsh, The ram fell for it.

Don't worry super M, after he's had the nip and tuck his mouth will still be male.

You seem a bit cuckoo crazy, to be fair.

[Bernie Sanders]

Symm you bore us......looks like you need to get laid. Has the bath house been shut down?

[KoolBak]

So one of you under vacuum affectioados explain to me your method and how it differs from controlled immersed oven baking and crock potting please. Or is it the same and you feel cooler dropping stupid French terms? Actually curious.

Are we gonna get into the pan discussion again? Do NOT buy a new lodge cast pan unless you wanna do a Buncha work. All of my 30 plus cast pieces range from 60 to 100+ years old and are beautiful. Most are garage sales finds for under $20

[mookiemcgee]

So one of you under vacuum affectioados explain to me your method and how it differs from controlled immersed oven baking and crock potting please. Or is it the same and you feel cooler dropping stupid French terms? Actually curious.

Are we gonna get into the pan discussion again? Do NOT buy a new lodge cast pan unless you wanna do a Buncha work. All of my 30 plus cast pieces range from 60 to 100+ years old and are beautiful. Most are garage sales finds for under $20

I'm not 100% familiar with the term controlled immersion baking, but it sounds very very similar to what most people call sous vide... except that most ovens aren't very good at keeping a precise temperature. They fluctuate between 50 degree F ranges.

The main difference between crock pot and water immersion sous vide is really just control of the temp. The idea of sous vide is you can hit very precise doneness, and match that with whatever texture you want based on exact cooking temps. In one word sous vide is about accurancy. You want to cook some pork butt? In a crock pot you basically need a really big one first of all, and then you cook it forever and you get that fall apart pork. But what if you want the pork cooked through but also want a firmer texture that you can slice like you would prime rib or pork loin? Then you'd need to cook it for longer but at an even lower temp, which is something sous vide is ideal for. Probably the best example of what a sous vide machine can accomplish better than any other option is soft boiled eggs. It's hard to time eggs in water in a pan, or even the oven so that the white is completely cooked through but the yolk is still runny. With a sous vide it's idiot proof, and you don't really have to worry about getting the time right because you have the guarantee you'll never get over a specific temp. but yes... it's a really slow way of cooking. Restaurants have been using it for 30 years+ on their meats, and then finishing on the grill briefly.

[Symmetry]

So one of you under vacuum affectioados explain to me your method and how it differs from controlled immersed oven baking and crock potting please. Or is it the same and you feel cooler dropping stupid French terms? Actually curious.

Are we gonna get into the pan discussion again? Do NOT buy a new lodge cast pan unless you wanna do a Buncha work. All of my 30 plus cast pieces range from 60 to 100+ years old and are beautiful. Most are garage sales finds for under $20

I'm not 100% familiar with the term controlled immersion baking, but it sounds very very similar to what most people call sous vide... except that most ovens aren't very good at keeping a precise temperature. They fluctuate between 50 degree F ranges.

The main difference between crock pot and water immersion sous vide is really just control of the temp. The idea of sous vide is you can hit very precise doneness, and match that with whatever texture you want based on exact cooking temps. In one word sous vide is about accurancy. You want to cook some pork butt? In a crock pot you basically need a really big one first of all, and then you cook it forever and you get that fall apart pork. But what if you want the pork cooked through but also want a firmer texture that you can slice like you would prime rib or pork loin? Then you'd need to cook it for longer but at an even lower temp, which is something sous vide is ideal for. Probably the best example of what a sous vide machine can accomplish better than any other option is soft boiled eggs. It's hard to time eggs in water in a pan, or even the oven so that the white is completely cooked through but the yolk is still runny. With a sous vide it's idiot proof, and you don't really have to worry about getting the time right because you have the guarantee you'll never get over a specific temp. but yes... it's a really slow way of cooking. Restaurants have been using it for 30 years+ on their meats, and then finishing on the grill briefly.

The main difference is that you can pick up a slow cooker for £20, and the sous vide nonsense costs a lot more, takes up space in the kitchen and involves a lot of fiddling.

Steak wise- you really don't need to laminate a steak, boil it in a special machine, take its temperature, then re-cook it.

Sous-vide isn't idiot proof. It's proof that you're an idiot.

[Bernie Sanders]

Arguing over pans......buy a cast iron skillet and it will last for decades.

Plus it makes for a deadly weapon if your dinner guests start complaining about the type of pan that should be used for cooking.

[DoomYoshi]

The best pan is Pandulph:

Hail, you anointed deputies of heaven!
To thee, King John, my holy errand is.
I Pandulph, of fair Milan cardinal,
And from Pope Innocent the legate here,
Do in his name religiously demand
Why thou against the church, our holy mother,
So wilfully dost spurn; and force perforce
Keep Stephen Langton, chosen archbishop
Of Canterbury, from that holy see?
This, in our foresaid holy father's name,
Pope Innocent, I do demand of thee.

Although Pandarus gets a final speech:

A goodly medicine for my aching bones! O world!
world! world! thus is the poor agent despised!
O traitors and bawds, how earnestly are you set
a-work, and how ill requited! why should our
endeavour be so loved and the performance so loathed?
what verse for it? what instance for it? Let me see:
Full merrily the humble-bee doth sing,
Till he hath lost his honey and his sting;
And being once subdued in armed tail,
Sweet honey and sweet notes together fail.
Good traders in the flesh, set this in your
painted cloths.
As many as be here of pander's hall,
Your eyes, half out, weep out at Pandar's fall;
Or if you cannot weep, yet give some groans,
Though not for me, yet for your aching bones.
Brethren and sisters of the hold-door trade,
Some two months hence my will shall here be made:
It should be now, but that my fear is this,
Some galled goose of Winchester would hiss:
Till then I'll sweat and seek about for eases,
And at that time bequeathe you my diseases.

Pandar is really a minor character, but he has some funny dialogue (if you enjoy Shakespeare's sexuality puns). Panthino doesn't even have that going for him.

[Dukasaur]

Here's a cooking method my father pioneered:

• Take a chunk of meat.
• Wrap in tinfoil.
• Place on top of exhaust manifold.
• Drive to your next stop.
• Unwrap and eat.

[KoolBak]

So you people that are under pressure....do you do this regularly and are you cooking for a family?

Guess I am just not enough of a....perfectionist? I knock out some occasional nice meals (amidst the easy ones) but my plate is full enough and it just doesn't sound worth the expense and hassle.

Course....if I spent a LOT more time tweaking in the kitchen, maybe I could pass on some laundry, housekeeping, kid raising and self employed tasks...hmmmmm

Thanks for the explanation tho....interesting. Whoever makes the cooking units needs to get ZZ Top to play in the background....

[Bernie Sanders]

When cooking ....Dean Martin playing in the background is a must.....

[tzor]

Steak wise- you really don't need to laminate a steak, boil it in a special machine, take its temperature, then re-cook it.

My cousin in law would probably disagree with you there. He uses it all the time on steak. My uncle swears it's the best steak he's had.

[2dimes]

Here's a cooking method my father pioneered:

• Take a chunk of meat.
• Wrap in tinfoil.
• Place on top of exhaust manifold.
• Drive to your next stop.
• Unwrap and eat.

Do you mean intake manifold?

I think if you drove very far the exhaust manifold would make it pretty crunchy.

[mookiemcgee]

So you people that are under pressure....do you do this regularly and are you cooking for a family?

Guess I am just not enough of a....perfectionist? I knock out some occasional nice meals (amidst the easy ones) but my plate is full enough and it just doesn't sound worth the expense and hassle.

Course....if I spent a LOT more time tweaking in the kitchen, maybe I could pass on some laundry, housekeeping, kid raising and self employed tasks...hmmmmm

Thanks for the explanation tho....interesting. Whoever makes the cooking units needs to get ZZ Top to play in the background....

Well again, the expense is minimal.... but the planning time is significant . And the vaccum part isn't super important. You can basically create a vaccum by submerging the bag in water, it forces most of the air out on it's own. Or you can get a $1 vaccum pump for you bags.

With this technique you don't need to monitor things closely at all, you just need a ton of time. Say you have a cheaper cut of tough beef, like brisket. You just season it (wet or dry), put it in the bag, get most of the air out, and then submerge it in the water bath at the preset temp for 24-48 hours. You don't need to check on it, you don't need to flip it, you only need to make sure they water level doesn't go down too low (evaporation from steam). One of the advantages is that you really can't over cook or cook things too hot even by accident. It also makes some jobs just super easy. I poached some pears in brandy and simple syrup and vanilla the other day. You just throw everything in the bag, cook it for like 3 hours and then you can basically serve (with a scoop of vanilla). Actually quite clean and easy with minimal cleanup (just throw away the bag). I actually reduced the cooking liquid down in a pan for like 3 minutes after and added a touch of butter and maple and made it into a sauce for the pears. Could I do this in a pan... sure, and it wouldn't take nearly as long. But it can be easy to over reduce or burn things if you aren't watching them, especially when using sugar in recipes. So this just takes any of those concerns that you need to be watching something constantly and adjusting the temp away.

I wouldn't bother doing this just to feed yourself. Given the time required for some meats in particular it's great form planned dinner parties of at least feeding a few other people.

Eggs are basically the ultimate example of what sous vide is great for. Below is a chart listing the effects on an egg cook based on temp it's cooked it. Try boiling the egg to 63 degree (white's fully cooked, yolk is runny) egg in a $12 aluminum an over gas burner and you will never get the desired result, but even an idiot like symm could do it with a water bath.



Also to be clear, you aren't ever boiling anything using this method. In some cases you are slow poaching (when you leave a marinade or other liquid in the bag when cooking). With most meats you are doing exactly what happens in an oven (dry cooking) just at a lower temperature and evenly cooking all parts.

[KoolBak]

Dude...Sym's a great guy....lol

Interesting. Didn't realize it was THAT much time. Now I'm gonna hafta try it, dammitall.

Have you tried pressure cooking? A lot art....I use the f*ck outta my pressure cooker ;o) Basically the exact opposite and probly frowned upon by sophisticants

Thank you though for the info. I have a lifelong fight with properly soft boiled eggs!

[DoomYoshi]

Here's a cooking method my father pioneered:

• Take a chunk of meat.
• Wrap in tinfoil.
• Place on top of exhaust manifold.
• Drive to your next stop.
• Unwrap and eat.

Do you mean intake manifold?

I think if you drove very far the exhaust manifold would make it pretty crunchy.

Round these parts the only thing we put in the intake manifold is ether.

[2dimes]

You figure they are putting it inside the manifold? That's going to be more work.

[tzor]

Intake or exhaust ... what difference does it make when the road is full of potholes.

[2dimes]

Temperature but I see what you're saying.

[mookiemcgee]

:lol: Dude...Sym's a great guy....lol

Interesting. Didn't realize it was THAT much time. Now I'm gonna hafta try it, dammitall.

Have you tried pressure cooking? A lot art....I use the f*ck outta my pressure cooker ;o) Basically the exact opposite and probly frowned upon by sophisticants

Thank you though for the info. I have a lifelong fight with properly soft boiled eggs!

Pressure cookers are awesome! I used alot for octopus or like short ribs, but mine broke a while back and i just haven't replaced yet... They are great from some of those really slow cooking things, as long as the effect you want is super fall apart tender. I dunno for me there is a perfect use for almost any kitchen tool, so I don't hate on any of them (expect maybe microwaves, I hate on those... Though they also have their uses!). The frustrating thing for me is when people make categorical statements about kitchen tools, like all you need is a saute pan. A saute pan is great for some things, and virtually useless in other situations.

For super basic sous vide setup you really just need one of those wands that are like $40-50 on Amazon. You can just use a stock pot, but I do like having proper food grade bags, especially if you are doing meats over long periods of time. For eggs, you don't really need bags at all, just need to keep them submerged somehow.

Here is a decent one, though can probably find one cheaper:
https://www.amazon.com/Chefman-Sous-Vid ... hen&sr=1-4

Cheap bags and hand vac:
https://www.amazon.com/Reusable-Sealing ... 05&sr=1-28

[2dimes]

Relevant?

[mookiemcgee]

Relevant?

i learned two things. Never buy eye of round, and have a tub of beef fat sitting around at all times.

[2dimes]

Eye of round makes a fine jerky.

[Symmetry]

So you people that are under pressure....do you do this regularly and are you cooking for a family?

Guess I am just not enough of a....perfectionist? I knock out some occasional nice meals (amidst the easy ones) but my plate is full enough and it just doesn't sound worth the expense and hassle.

Course....if I spent a LOT more time tweaking in the kitchen, maybe I could pass on some laundry, housekeeping, kid raising and self employed tasks...hmmmmm

Thanks for the explanation tho....interesting. Whoever makes the cooking units needs to get ZZ Top to play in the background....

Well again, the expense is minimal.... but the planning time is significant . And the vaccum part isn't super important. You can basically create a vaccum by submerging the bag in water, it forces most of the air out on it's own. Or you can get a $1 vaccum pump for you bags.

With this technique you don't need to monitor things closely at all, you just need a ton of time. Say you have a cheaper cut of tough beef, like brisket. You just season it (wet or dry), put it in the bag, get most of the air out, and then submerge it in the water bath at the preset temp for 24-48 hours. You don't need to check on it, you don't need to flip it, you only need to make sure they water level doesn't go down too low (evaporation from steam). One of the advantages is that you really can't over cook or cook things too hot even by accident. It also makes some jobs just super easy. I poached some pears in brandy and simple syrup and vanilla the other day. You just throw everything in the bag, cook it for like 3 hours and then you can basically serve (with a scoop of vanilla). Actually quite clean and easy with minimal cleanup (just throw away the bag). I actually reduced the cooking liquid down in a pan for like 3 minutes after and added a touch of butter and maple and made it into a sauce for the pears. Could I do this in a pan... sure, and it wouldn't take nearly as long. But it can be easy to over reduce or burn things if you aren't watching them, especially when using sugar in recipes. So this just takes any of those concerns that you need to be watching something constantly and adjusting the temp away.

I wouldn't bother doing this just to feed yourself. Given the time required for some meats in particular it's great form planned dinner parties of at least feeding a few other people.

Eggs are basically the ultimate example of what sous vide is great for. Below is a chart listing the effects on an egg cook based on temp it's cooked it. Try boiling the egg to 63 degree (white's fully cooked, yolk is runny) egg in a $12 aluminum an over gas burner and you will never get the desired result, but even an idiot like symm could do it with a water bath.



Also to be clear, you aren't ever boiling anything using this method. In some cases you are slow poaching (when you leave a marinade or other liquid in the bag when cooking). With most meats you are doing exactly what happens in an oven (dry cooking) just at a lower temperature and evenly cooking all parts.

I actually think the egg think is maybe my biggest objection to sous-vide. Just learn how to boil an egg. It's not difficult. Some times it won't work out, but people shouldn't automate one of the easiest skills you can learn in cooking. Most of the stuff you cook will require some degree of judgement- say basic seasoning. or adjusting a recipe to suit the ingredients you have on hand, or adjusting a recipe to suit your oven.

When I boil an egg, I just do it right, because I've boiled a lot of eggs. There's no idiocy in experience and looking at advice as a method. Hamstringing yourself with gadgets honestly seems like a dumb method to me. I don't mean that as personal criticism- just that there's a cheaper and easier method that will help you develop further skills as a cook.

[mookiemcgee]

So you people that are under pressure....do you do this regularly and are you cooking for a family?

Guess I am just not enough of a....perfectionist? I knock out some occasional nice meals (amidst the easy ones) but my plate is full enough and it just doesn't sound worth the expense and hassle.

Course....if I spent a LOT more time tweaking in the kitchen, maybe I could pass on some laundry, housekeeping, kid raising and self employed tasks...hmmmmm

Thanks for the explanation tho....interesting. Whoever makes the cooking units needs to get ZZ Top to play in the background....

Well again, the expense is minimal.... but the planning time is significant . And the vaccum part isn't super important. You can basically create a vaccum by submerging the bag in water, it forces most of the air out on it's own. Or you can get a $1 vaccum pump for you bags.

With this technique you don't need to monitor things closely at all, you just need a ton of time. Say you have a cheaper cut of tough beef, like brisket. You just season it (wet or dry), put it in the bag, get most of the air out, and then submerge it in the water bath at the preset temp for 24-48 hours. You don't need to check on it, you don't need to flip it, you only need to make sure they water level doesn't go down too low (evaporation from steam). One of the advantages is that you really can't over cook or cook things too hot even by accident. It also makes some jobs just super easy. I poached some pears in brandy and simple syrup and vanilla the other day. You just throw everything in the bag, cook it for like 3 hours and then you can basically serve (with a scoop of vanilla). Actually quite clean and easy with minimal cleanup (just throw away the bag). I actually reduced the cooking liquid down in a pan for like 3 minutes after and added a touch of butter and maple and made it into a sauce for the pears. Could I do this in a pan... sure, and it wouldn't take nearly as long. But it can be easy to over reduce or burn things if you aren't watching them, especially when using sugar in recipes. So this just takes any of those concerns that you need to be watching something constantly and adjusting the temp away.

I wouldn't bother doing this just to feed yourself. Given the time required for some meats in particular it's great form planned dinner parties of at least feeding a few other people.

Eggs are basically the ultimate example of what sous vide is great for. Below is a chart listing the effects on an egg cook based on temp it's cooked it. Try boiling the egg to 63 degree (white's fully cooked, yolk is runny) egg in a $12 aluminum an over gas burner and you will never get the desired result, but even an idiot like symm could do it with a water bath.



Also to be clear, you aren't ever boiling anything using this method. In some cases you are slow poaching (when you leave a marinade or other liquid in the bag when cooking). With most meats you are doing exactly what happens in an oven (dry cooking) just at a lower temperature and evenly cooking all parts.

Just learn how to boil an egg.

That's just it bro, why boil an egg when you can just cook the egg below a boil and get the result you want everytime. Is there something wrong with just doing something the right way rather than wrong way? You seem like a progressive guy, so it's kinda surprising you are a conservative when it comes to cooking.