Gravy's Cooking Thread

Khane

Khane

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Just made some short ribs bros. Seared then braised. Garlic, tomato paste, Cabernet reduction, beef broth. Garnished with pan fried pancetta and mushrooms. Side: roasted brussel sprouts with more pancetta, tossed in a balsamic reduction.
 
Khane

Khane

Got something right about marriage
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My phone's camera sucks. Best I could do:

rrr_img_98503.jpg
 
Gravy

Gravy

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So I made the french onion soup, and it was top tier, but the quiche was just 'good'. I used breakfast sausage for the meat, and honestly it would have been better vegetarian or with ham (which I'm really not supposed to have).
 
Khane

Khane

Got something right about marriage
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So you can have breakfast sausage but not ham? Hrmm....
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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There's no way Gravy is going to let some health issue stop him from stuffing sausages into his mouth.
 
opiate82

opiate82

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lanx_sl said:
did you also get the sous vide bags?

Amazon.com: Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump: Health Personal Care

note, you want bags labeled as sous vide, something about the bags make a bit food "safer" than regular ziplock backs.

(tho many don't seem to care and just use the displacement method)
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I'm willing to bet the label is just a gimmick. My understanding is, at the temperatures we are working at for sous-vide, any food-safe plastic bag is completely safe.

I personally just use a foodsaver and vacuum seal all my meat. Pull it straight out of the freezer and into my sous-vide setup. I do keep some giant ziplock bags around if I want to sous-vide something in a marinade and when I do that displacement method works great.
 
Lanx

Lanx

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opiate82_sl said:
I'm willing to bet the label is just a gimmick. My understanding is, at the temperatures we are working at for sous-vide, any food-safe plastic bag is completely safe.

I personally just use a foodsaver and vacuum seal all my meat. Pull it straight out of the freezer and into my sous-vide setup. I do keep some giant ziplock bags around if I want to sous-vide something in a marinade and when I do that displacement method works great.
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has to do with BPA leaking and shit like that, fear not foodsaver bags are rated bpa leaking safe, i don't really follow that stuff, but that's how they separate suos vide bag vs. non sous vide bag.
 
opiate82

opiate82

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lanx_sl said:
has to do with BPA leaking and shit like that, fear not foodsaver bags are rated bpa leaking safe, i don't really follow that stuff, but that's how they separate suos vide bag vs. non sous vide bag.
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No, I understand what they want you to think with the BPA stuff, but my understanding is that it is a completely overblown fear.

In homebrewing we deal with a lot of hot liquids in plastics so the "leaching BPA" concern is brought up often. Finally one of the popular podcasts brought on a toxicologist to discuss that (amongst many other issues) and his analysis was that if it was labeled as food safe the risk of leaching BPA at the temps we are a dealing with (similar in homebrewing and sous-vide cooking) are negligible. It's been awhile since I heard those episodes so I don't remember all the details other than him concluding there is basically no reason to worry about BPA leaching with food-safe plastics at the temperatures we are working with.
 
chaos

chaos

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Well none of the Ziplock bags you buy in the store have BPA in them. But no, I didn't buy the vacuum sealer jank. Since that Ziplock thing is so cheap I might buy it, why not?

When sous viding do you guys clip the bag to the side of the pot or just let it swirl?
 
Lanx

Lanx

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chaos_sl said:
Well none of the Ziplock bags you buy in the store have BPA in them. But no, I didn't buy the vacuum sealer jank. Since that Ziplock thing is so cheap I might buy it, why not?

When sous viding do you guys clip the bag to the side of the pot or just let it swirl?
Click to expand...
you should clip it down since your anova has that mini impeller for circulation. but my food always sinks to the bottom, vac'd.
 
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