Pellet Fan
Accessories & Essentials => Equipment -- grill grates, grill mats, brushes, covers, tongs, etc. => Topic started by: Bentley on March 11, 2018, 03:04:33 PM
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It is heavier then I thought it would be. Going to see about getting it adapted to the Coleman and cooking a piece of round that has been Wet Aging about 45 days. See if it is still any good! In the last photo you can see the small black Min & Max marks with the unit in the Cooler. Will see where they come out once I get the lid opening drilled out!
If you are a Nerd like me and like to post about when yours get here...feel free to put it in here!
Since I basically get one shot at cutting out the opening for this thing, I am going to sit and reflect how best to do it before I go cut with that Dremal!
(https://i.imgur.com/DCytz7Gh.jpg)
(https://i.imgur.com/LWYogB8h.jpg)
(https://i.imgur.com/qV7Qu8th.jpg)
(https://i.imgur.com/wugILYwh.jpg)
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And it appears you could take that clip off, it is just not as easy as some I have seen that slip off. It appears you would have to take a screw out of the spring in the clip. Gonna see if I can make the entire unit fit through the top, so that is I ever have small stuff to cook it can just be attached to a stock pot!
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You're using a Dremel to cut the hole? You must have far steadier hands than I do! I would get a hole saw set, and match one to the proper hole size!
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A hole saw will not work with me wanting to leave the clip on, just to irregular a shape for a circular hole!
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A hole saw will not work with me wanting to leave the clip on, just to irregular a shape for a circular hole!
Sounds like yer making this way harder than I would. :-X
Looking at the min/max water levels; it appears that yer gonna need a few gallons of water in that cooler. I don't know if that's good or bad, but it will require some attention.
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This unit is supposed to handle 16 qt. or water. Why would it required more attention then any other device with 16 Qts.?
Sounds like yer making this way harder than I would. :-X
I don't know if that's good or bad, but it will require some attention.
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I would still do a hole saw for the main hole, then use the Dremel for the clip part of the hole. I'm not very good at precision cutting.........
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This unit is supposed to handle 16 qt. or water. Why would it required more attention then any other device with 16 Qts.?
Sounds like yer making this way harder than I would. :-X
I don't know if that's good or bad, but it will require some attention.
The min/max levels are pretty close to each other, and the hole yer making won't be too conducive for water/heat retention. Yer gonna get evaporation if I interpret what method yer going to do.
If I read your post correctly, yer going to make a hole that allows the clip to be in the cooler? Sounds like a bad scenario in the long run. :2cents:
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I would still do a hole saw for the main hole, then use the Dremel for the clip part of the hole. I'm not very good at precision cutting.........
Same here. Especially the precision part. ??? I don't do wood or much else well. Now you give me a cutting torch...
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Mine is schedule for delivery on Wednesday while I am in Chicago. I also have some backordered items from LEM arriving on Wednesday too. And probably some vinyl records. Wife will be happy with all of these packages showing up while I am out of town.
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I guess we will see what happens!
(https://i.imgur.com/z3rEDQ3h.jpg)
(https://i.imgur.com/G2wJQrqh.jpg)
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Will just have to see how much evaporation there is I guess. 16 Qts. in this cooler the way I have the item in the cooler puts the water level right in the middle of min & max indicators. I guess it will only be an issue on long cooks. It shuts off if the water drops to low, so I cant burn it out that way.
I am cooking this beef for a couple of hours, so that will not be a test. But I will leave it on all night and see where the water level is in the morning! I find it hard to believe that a 1/8" gap can lead to that much water level loss, but that is what experimentation is for!
Worse case scenario I will stuff some wet cotton balls in the gaps!
The min and max levels are pretty close to each other, and the hole yer making won't be too conducive for water/heat retention. Yer gonna get evaporation if I interpret what method yer going to do.
If I read your post correctly, yer going to make a hole that allows the clip to be in the cooler? Sounds like a bad scenario in the long run. :2cents:
(https://i.imgur.com/7B4H2MEh.jpg)
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that looks like a nice cut
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It was very cheap round, and should remain in the realm of jerky or Chicken Fried Steak....But it is amazing how this kind of cooking can take possible the toughest cut of beef and make it as tender as tenderloin!
Horrible pictures, was about a perfect medium...more importantly, a tenderness of a rare, which many of my family is going to like. Tenderness of rare, looks of almost medium well!
(https://i.imgur.com/2Jtz0Orh.jpg)
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What I have found out today is this unit will heat and circulate 24 qts., not 16. So I can fill the Coleman right to the max line and will see where it is in the morning! I have it set on 135°.
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If there’s too much evaporation, you can market a new sous vide cooler lid gasket on Amazon when after you figure it out :)
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how long and what temp for the steak? did you do a sear?
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It was about 2 inch thick, maybe 18oz. 3 hours at 135°. I just pan seared it in butter. To lazy to go turn on Memphis! It would be a great meat and technique for a sauce...It has zero flavor. I guess it is why it makes such good jerky and CFS!
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When I had the anova, I did a Chuck eye steak I think for 48 hours or more in an uninsulated pickle bucket. I had a lid I cut that had a good 2 to 3 inch gap between the unit and the lid. I don't believe I had to add water at all. Hardly any water loss.
An insulated cooler with and insulated lid, I can't imagine a whole lot of loss.
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Mine was originally supposed to be here today, but now is pushed back to tomorrow. Not sure what I'll do first. I remember the meatballs I made with the anova were really amazing. That may be the one.
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I have the rest of the Eye of Round to do. About eight, 5-6lb. pieces. I figure it is going to take about 24 hours, as the one in the crock pot took 20 by itself. I figure I can do 4 at a time, just not sure how long they could sit whole in a fridge before being sliced and not dry out? The dinner is a week from Thursday, I guess I will stare on them next Monday and hope that 48 hours for the 1st 4 won't be an issue!
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I have the rest of the Eye of Round to do. About eight, 5-6lb. pieces. I figure it is going to take about 24 hours, as the one in the crock pot took 20 by itself. I figure I can do 4 at a time, just not sure how long they could sit whole in a fridge before being sliced and not dry out? The dinner is a week from Thursday, I guess I will stare on them next Monday and hope that 48 hours for the 1st 4 won't be an issue!
Keep them vac sealed and put in fridge after "cooked".
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Sous vide them again to get them back up to temp and then move them to the warming oven.
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They have to be sliced for serving and that is usually done about 10 hours before reheating, so no way to really achieve (could be done, but not with my work ethic) what you are saying in a timely manner!
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They have to be sliced for serving and that is usually done about 10 hours before reheating, so no way to really achieve (could be done, but not with my work ethic) what you are saying in a timely manner!
Check with the experts on here. It may only take a few hours to reheat via sous vide in a couple of batches and move them to the warmer as they are done. Again, not sure how much time you want to be in the kitchen to accomplish this either.
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You can't slice them thin when they are hot/warm. They need to be cold.
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Looks like a perfect solution and great cook!
I would let it run at a set temp for a few hours and have your Tappecue in there to verify the set temp is correct.
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You can't slice them thin when they are hot/warm. They need to be cold.
Here is what I was thinking in case it isn't coming across well. Again, I don't know how long each sous vide step takes to know whether you have enough time or not.
Cook in sous vide
Cool
Slice
Vac Seal
Reheat in Sous vide
Place in warmer
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Would be the ideal way to do it...but they would not get it, won't pay for the vac seal bags, would say this is not a 3 Star Michelin Restaurant and just throw them in the oven! And on many levels they would be correct...It comes back to not being satisfied with a process even though 90% of the folks eating it think it is wonderful!
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>> I figure I can do 4 at a time, just not sure how long they could sit whole in a fridge before being sliced and not dry out?
From what I've read, you can safely store beef in the fridge for 1 week after it's been sous vide for at least 6 hours. When SV done, remove from hot water and place directly into 50/50 ice/water bath until the internal temp drops to 40F - probably 30 minutes to an hour depending on thickness. Leave sealed in vac bag until ready to slice.
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I am not worried about safety as much as flavor. Can these be cooked sat 72 hours before serving, wrapped in saran wrap and then sliced day of event and still tastes good!
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I am not worried about safety as much as flavor. Can these be cooked sat 72 hours before serving, wrapped in saran wrap and then sliced day of event and still tastes good!
It will be fine, but why do you want to wrap in cellophane rather than just keeping it inside the sous vide bag until ready to slice?
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I want to add some smoke, then sear after the sous vide...
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I want to add some smoke, then sear after the sous vide...
OK. Yeah, it should be fine. I would probably sear/smoke first, then SV but the other way will work.
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Just went to try some eggs in it and the start button will not work. No way to contact Meh or Chefman except by email....To say I am disappointed is an understatement! I guess we get to see how CS is with this product!
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how is your water level?
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Just went to try some eggs in it and the start button will not work. No way to contact Meh or Chefman except by email....To say I am disappointed is an understatement! I guess we get to see how CS is with this product!
Well that was not a long run...
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Put it in a stock pot, so filled between min and max. It comes on, you can adjust the temp, but you cant start the unit, nor set the timer.
What worries me the most...is after finding a contact number and speaking with CS...I get the feeling this is a routine thing for them.
In for a pound at this point. Disappointed as I was looking to do the Eye of Round this way...and that is most certainly out now, as CS will be back to me in 2-3 business day from tomorrow. Which probably means Monday of next week if I am lucky!
how is your water level?
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well that sucks, there is no reset button anywhere on it?
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No. So we will wait for contact from Chefman and see what their solution is!
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The most likely cause is the switch that shuts it off when the water level is too low. It might operate with a float. Strike it on a surface hard enough to free the stuck float but not so hard that you damage it.
What's the worst that can happen?
??? Huh?
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Will try right now!
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Negative! I think the heater is gone to, as no change in water temperature! The temperature adjustment still works, just no way to start it to make the circulator come on, or to set timer! You would think this would be a good Cheap Screw lesson, but it will not be!
My Dad use to always say, don't be afraid to spend money on Quality!
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I love my anova, wife uses it a few times a week when making chicken breasts or pork chops (now they are no longer dry) and I’ve used it for eggs. They go on sale pretty regularly on amazon, and I found a ton of websites with recipes and info on how to get the most out of it.
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It will be interesting to see how some of the others fare with their purchases.
The Chefman has some pretty xxxxxx reviews on amazon, but so does the anova. The difference being that the anova Bluetooth gimic (not typically performace issues) has created a big backlash. I can understand that.
When I got my anova, I tried hooking it up with my phone and it never would sync. I had to ask myself 'why was I doing this'? I'll never use it. If I can't get my butt off a support and go to the kitchen, I'm a pretty sorry cook.
Some will say that they need the option for starting the thing remotely. Huh? I can't speak for anyone else, but the last thing I'm gonna do is put a pc of meat in the bath when I go to werk, and turn it on 6 hrs later. Put in ice they say, and it will melt first. Not in either of my containers.
Pay for quality? I agree. But where does that fine line evaporate? Research, research, research. I've always been skeptical of the 'unbelievable deals' one can find on the www. Many of the amazon reviewers mention the screaming deal they got. Makes me wonder if these are refurbished units without saying so. They're also critical of the CS dept in most all cases.
My unit works flawlessly unless it's not perfectly upright. I adjust it and the chattering stops. Love it.
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Yeah, my Anova works flawlessly. It holds temperature (based on my tracking it with a Rock's Stoker) and it sounds the alarm when the time interval I've set expires. It's a few years old so it doesn't have WiFi but I don't care.
I may buy another so I can SV more than one item.
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We bought the Anova and have used it several times. It is WiFi but we are not. So no experience there. We are having fun with it doing different things. So far, so good.
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I will probably try it tomorrow and it will work. Just the way it seems to go with me sometimes...Just to tired to go mess with it tonight!
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Well the SV39-J2-Black has decide to work today! Great Joy! It does seem to take more force then it should, and seems a bit sluggish in responding to the finger pushes, so I will go over that with CS when they contact me and see if I am possible doing anything wrong.
I decide I would continue my experimentation. I did eggs, sorry, I completely forgot pictures. I used the Chefman site guide for time and temperature. They are slightly off on one or the other. Yolk was good, but white's not as firm as I like. I am now doing some carrots, and am using a site that pmillen sent me for temps & times. Their guide for eggs was more time, so I believe I trust them to have better handle onn the cooking guide, so I am using them for carrots.
Having said all this, I love candied carrots. Simple to make, boil some carrots for 15 minutes, put in some brown sugar and butter and mix and Viola! For sous vide I am expected to wait 2 hours, cooked at 185°. That seems excessive to me, and since I did not want to lug the CG-15 out, I have opted for the zip-lock approach. I will check at 1 hour and see, since it will be easy to do. But as my signature denotes, my middle name is contempt. So you want me to wait 2 hours for my carrots? JaJaJa...even if you want me to wait 1 hour for my carrots...They will need to be a very special flavor for me to ever cook like this, I will leave it at that!
10 baby carrots, 1/8 cup of brown sugar and 1oz of butter.
(https://i.imgur.com/j8str5Vh.jpg)
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Here's a good guide to SV eggs. Hope this link is not in violation of anything:
https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
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>Some will say that they need the option for starting the thing remotely. Huh? I can't speak for anyone else, but the last thing
> I'm gonna do is put a pc of meat in the bath when I go to werk, and turn it on 6 hrs later. Put in ice they say, and it will melt first.
> Not in either of my containers.
Bob, I use a clear plastic non insulated container, with cellophane as a cover - and the ice bath stays below 40F for at least 6 hours. If you wrap the container in towels, or use a cooler, it will even keep it cold for much longer. It does work. Wifi is not the MOST useful feature, but it's not a gimmick either.
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Again, they do not seem to have an answer on time for the whites, just another step.
If I am understanding the article correctly and this photo corresponds to those temps, bottom right would be 140°, and bottom center 145°. I cooked mine at 146° for 55 minutes and got possible even slightly undercooked bottom right, when I am looking for (in this photo at least) perfectly cooked for eggs benedict middle bottom.
Not sure how, or even if possible to keep the yolk the way you like and get the whites harder? You can slow cook then pouch...but come on man, you want me to spend an hour cooking a poached egg? And have 2 steps! This is where I think me and FMT think the same about Sous Vide...it will be like Dry Aged Beef, when I really want to wow someone...
Lower left is perfect yolk for Scotch Eggs, cant tell on whites!
(https://i.imgur.com/tuhGa6th.jpg)
For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk. Take that up to 2 hours and the whites will still be just about the same, but the yolk will have thickened to the point where it holds its shape as well as, say, a washed up jelly-fish.
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Mine came today. The anova from what I remember seemed a little more sturdily built. It also seemed to move the water around a little more than this one. The part of the stick that's in the water seems smaller on the chefman, which could be a positive. The anova seemed to take up alot of room in the cooking vessel. Just my initial impressions.
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I think the egg pictorial is a little deceiving as the white bowls don't truly mimic the true appearance of the whites of the final product.
It's something you have to do to see the real results.
1-2 degrees can make a big difference. I too like the bottom left pi and the bottom middle. I've encountered both, and the middle pic has pretty runny whites. The one on the left has a bit firmer whites, yet still runny on the outside layer. This doesn't bother me as it actually helps removing the egg from the shell. I can remove half the shell, an cleanly remove the egg with little effort. That one works for so many dishes, it's hard to not like them. HOWEVER... I'd like to get the mostly firm white with the runny yolk!
My thoughts are starting at an elevated temp for say 5 minutes, and then dialing back the heat with the lid removed. Seems like that would help set the whites while no affecting the yolk so much. Obviously, there's no way to determine this without doing it. Now I need more eggs. The really cool thing is it's a cheap experiment. 8)
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Mine came today. The anova from what I remember seemed a little more sturdily built. It also seemed to move the water around a little more than this one. The part of the stick that's in the water seems smaller on the chefman, which could be a positive. The anova seemed to take up alot of room in the cooking vessel. Just my initial impressions.
Smaller in what way? Diameter or length? If diameter, your post makes sense. If length, it's a vertical space that shouldn't have any bearing on it's usefulness.
Why did you get rid of the anova?
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I gave up on trying to cook a decent egg sous-vide. The whites and yolks cook best at different temperatures.
I looked at my notes:
- The best result was 147°. The yolk was only okay and the white was too slippery for me.
- The yolk begins to get hard at 149° and at 158° it's rather firm.
- The white is best for me at 176°.
- I could never duplicate a proper 8-minute boiled egg.
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I Love experience! That will end my Eggs Benedict quest very quickly! Although the 146 for 55 minutes, was almost as good as any poached I have ever done, much easier and I can do 37 as opposed to 5 at a time if I want to feed the family EB!
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Mine came today also, is it normal for the pump to sound like it needs lubed? I would think it would be fairly silent except for the splashing of the water. I just set it in a pan of water to test it and it does get the water warm pretty durn fast, and maintains temp pretty solid.
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Mine came today. The anova from what I remember seemed a little more sturdily built. It also seemed to move the water around a little more than this one. The part of the stick that's in the water seems smaller on the chefman, which could be a positive. The anova seemed to take up alot of room in the cooking vessel. Just my initial impressions.
Smaller in what way? Diameter or length? If diameter, your post makes sense. If length, it's a vertical space that shouldn't have any bearing on it's usefulness.
Why did you get rid of the anova?
Yes. The diameter. I may be off in my memory, but it just seemed like the anovas was bigger.
(https://i.imgur.com/9GmSOXul.png)
I've posted about the anova before in various threads. It worked great, and I liked most of the results. I missed the sights and smells of cooking, as I like the process. I just didn't see myself using it much overall, and at the time they were still 200 plus dollars. I wished a handful of times that I still had one so figured this cheap one may be worth having around. We'll see how it pans out. The anova definitely is the slicker product, which I guess was to be expected.
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Mine came today also, is it normal for the pump to sound like it needs lubed? I would think it would be fairly silent except for the splashing of the water. I just set it in a pan of water to test it and it does get the water warm pretty durn fast, and maintains temp pretty solid.
Mine sounds similar to the anova. Hard to articulate, but the anova seemed to sound smoother than the chefman. The anova had a super gentle whir, and my chefman sounds a little less gentle with a sputter or squeak here or there.
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I put in request for customer service on Tuesday, was told 2-3 business days for a response...and nothing form Chefman yet. I guess I should be happy it started again, as their customer service does not appear to be gold star at this time.
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Mine arrived while I was out of town. It is sitting in the garage now. I guess I could take it out of the box and see what container it will work with.
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Got email from CS late Friday. It detailed how to process claim, it did not seem to laborious, but still a 3 week turn around. So it was the end of the 3rd business day when they responded. Assuming you do not count the Tuesday I originally wrote them as a business day. So I have to say they lived up to their word!
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Used mine for the first time tonight to warm up some frozen vac sealed soup. Set to 155. My wife had a meeting so I didn't know when she was going to get home. Let it run for a couple hours, and pulled it out when she walked in the door. Worked out pretty well.
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When you get a chance, you've gotta try SV short ribs. Here are some I did a few months ago.
Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT. These were unlike any short ribs I've ever had. Medium rare and cut like butter. Really nice. Served with creamy polenta and creamed spinach.
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I am not even a big Short Rib person...But That is Spectacular!
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Oh man Bregent, those look absolutely phenomenal. WOW.
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When you get a chance, you've gotta try SV short ribs. Here are some I did a few months ago.
Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT. These were unlike any short ribs I've ever had. Medium rare and cut like butter. Really nice. Served with creamy polenta and creamed spinach.
What did you use for the glaze? Those look spectacular! :lick:
Thanks. The entire recipe is from Gavin Edward on the Anova site. It's basically a wine and beef broth reduction with butter and a few aromatics.
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Hey bregent, gotta chime in with the others....that is taking short ribs to another level....wow, looks fantastic.
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Kristin bought some Chuck Ribs at RD. I am thinking about half the thickness of these. So I think I will try 36 hours at about 135° and see how they come out.
Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT.
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Kristin bought some Chuck Ribs at RD. I am thinking about half the thickness of these. So I think I will try 36 hours at about 135° and see how they come out.
Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT.
Remember that for the most part, thickness is not what determines how long to cook in SV. It's really a matter of how tender you want. The temp of the meat in any type of rib will reach the bath temp in a matter of hours. There are plenty of charts that describe time it takes to reach temp based on thickness. But after temp is achieved you need to maintain it in order for the enzymes to break down the connective tissue.
Now I went 72 hours, but the actual recipe called for 48. 36 might be enough, especially since you going to be running hotter - but you'll never know until you try.
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My wife went out to dinner without me tonight, so I got out the chefman. Cooked some shrimp for 30 mintues.
(https://i.imgur.com/kKMXcbHl.jpg)
Cooled, and chopped up.
(https://i.imgur.com/QzOk5F8l.jpg)
Made some shrimp salad
(https://i.imgur.com/lf2K7hdl.jpg)
Put it on some split top brioche with a little lettuce.
(https://i.imgur.com/AeXqKa8l.jpg)
Nice little fairly quick dinner.
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Shrimp are my favorite thing to cook sous vide. I do them at 130°.
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I do not know these things, but with Members like you and pmillen and the other who have forged down this road before me and are willing to take the time to share your knowledge and trials, I get to stand on the shoulders of others and look good!
Remember that for the most part, thickness is not what determines how long to cook in SV. It's really a matter of how tender you want. The temp of the meat in any type of rib will reach the bath temp in a matter of hours. There are plenty of charts that describe time it takes to reach temp based on thickness. But after temp is achieved you need to maintain it in order for the enzymes to break down the connective tissue.
Now I went 72 hours, but the actual recipe called for 48. 36 might be enough, especially since you going to be running hotter - but you'll never know until you try.
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This is very much me! I would think this would be fool proof, as I often under or over cook them trying to get it right. Do you like your shrimp salad sandwich cold?
(https://i.imgur.com/AeXqKa8l.jpg)
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Also, so when cooking shrimp, which are rather delicate, do you put the shrimp in when it gets up to temp? Other large cuts of meats probably aren't as critical but shrimp are.......shrimp.
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Temp = Doneness Time = tenderness.
Best thing is to do it at the temp and for a time you decide on, and then pinch to test for tenderness.
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This is very much me! I would think this would be fool proof, as I often under or over cook them trying to get it right. Do you like your shrimp salad sandwich cold?
(https://i.imgur.com/AeXqKa8l.jpg)
It was cold, but not ice cold. Just a bit of chill to it. I remember from when I had the anova that it was really good for shrimp. Those split top brioche rolls are pillow soft and buttery. They really make it great.
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I was supposed to start last night and forgot, so it went on about 11am, 36 hours would have us eating at 11pm Sunday, so I guess we will get about 30 hours and maybe one in the smoke. Have no idea how tender they will be.
Also have some very small, probably 3-4oz salmon filets in. Not sure on time, but will try 90 minutes and hope they are not mush at 135°.
(https://i.imgur.com/aKHGm6Ph.jpg)
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Everyone likes their salmon cooked a little differently, but I think 90 minutes at 135 is too hot AND too long. For average thickness fillets I go 1 hour at 120 - at that time and temp, the fish is tender, moist and flaky with no translucency. If you want to go to 130, it will firm up a bit more. If it's got skin on, then do a quick sear to crisp it up.
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I went 60 minutes. I am not a salmon eater, but those I cook it for seem to like theirs at 135°. Believe it or not this plate was for me, I am trying to change...just can't do it! No amount of Dill & Mayo can make this work!
I thought I brined this before I ever vac sealed it, but I am not 100% certain of that. Although, maybe the fat is going to come out with sous vide cooking whether it is brined or not? I did like the texture, but it seemed cool, not even room temperature, just a couple of minutes out of vac, that puzzled me. When I do it in the future, might try 115° for 60 minutes, then on Memphis for finish!
(https://i.imgur.com/nN7arGCh.jpg)
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I did like the texture, but it seemed cool, not even room temperature, just a couple of minutes out of vac, that puzzled me.
This is my complaint with SV. When I grill a steak the exterior is hot (maybe around 500°). So I serve a darn warm steak. If it's cooked SV it comes out of the "oven" at 140°-145° and it immediately starts cooling.
I've been considering buying those individual cast iron platters that sizzling steaks are served on.
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I could see that, although we would have to keep them around 150°, ehh?
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I was thinking that I'd heat the platters on the gasser, sear one steak side, flip it and serve it while the second side is searing.
I'm not sure how it was done in the steak houses that served steak that way. They may have put a shot of water under the steak to extend the sizzle.
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(https://uppiyg.ch.files.1drv.com/y4mzUzVkS4Qq593L7duMO_EsRJbuU8aoePNk71lVBlpAcmE-NzgEIna_G47g1Euxahrxxk9RooVN5o85gJgzofe6OXCmC6KqdlzMk-nsMFe-KCSi9hrygGEr8KwWQJl57duiUILOVkD-C9Od9c4748xkcLaTF46e_T-C3nWzcq140PeMmQnq1h4G3AzPY0FZTKEhJim7drrNybU9vf03iq-Fw?width=660&height=205&cropmode=none)
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The unit appears to have broke for real this time. I got up to see the unit reading 156° water temperature when it was set for 135° abd the actual temp was 105°. Glad everything was vac sealed as I am not as leery with temps when it is in an air free environment. No idea when it broke.
No amount of banging, unplugging and plugging in, scrubbing temp sensor has made a difference, so I will follow the replacement guidelines.
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I had to send them a form, and photos. My replacement is to be here within 14 business day, which would be by April 12. 2 cooks interrupted and away we go!
(https://i.imgur.com/7xSyVA4h.jpg)
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I just unboxed mine. The round tape tabs were no longer sealed, and screen looks to have some scuffs on it. I wonder if it was a refurbished unit.
I did find two containers I have that look like they will work with this unit. I will upload pics once Flickr quits acting up and not allowing me to upload the pics.
Does the bottom of the unit need to touch the bottom of the container it is in?
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>Does the bottom of the unit need to touch the bottom of the container it is in?
No, you just need to have enough water to stay within the high/low water levels.
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>Does the bottom of the unit need to touch the bottom of the container it is in?
No, you just need to have enough water to stay within the high/low water levels.
Thanks
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(https://uppiyg.ch.files.1drv.com/y4mzUzVkS4Qq593L7duMO_EsRJbuU8aoePNk71lVBlpAcmE-NzgEIna_G47g1Euxahrxxk9RooVN5o85gJgzofe6OXCmC6KqdlzMk-nsMFe-KCSi9hrygGEr8KwWQJl57duiUILOVkD-C9Od9c4748xkcLaTF46e_T-C3nWzcq140PeMmQnq1h4G3AzPY0FZTKEhJim7drrNybU9vf03iq-Fw?width=660&height=205&cropmode=none)
Those would be nice for presentation. I don't find my SV steaks to be too cool after searing in cast iron. I will sometimes heat the plates up in the oven if I'm prepping other things and won't be able to serve immediately after searing.
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Anyone ever sous vide a steak or chicken, slice thin, and then cook in a stir fry type dish?
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Anyone ever sous vide a steak or chicken, slice thin, and then cook in a stir fry type dish?
I have not. I don't see the point for chicken. For beef, it could help tenderize an otherwise tough cut that you could then finish in stir fry.
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I sous vide seasoned shrimp, chicken, pork and beef for inclusion in my Currie's, Stir Fries, Alfredo's and even chili. Just cook at normal temperature/time for the give protein, cut into bite size pieces, add to dish with its juices just before serving. Chicken breast, which is normally prone to be dry, works especially well.
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I think it is the 1st product I have ever bought that said go to the website to learn how to operate it. There were no instruction, no manual in mine.
Does the bottom of the unit need to touch the bottom of the container it is in?
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I think it is the 1st product I have ever bought that said go to the website to learn how to operate it. There were no instruction, no manual in mine.
Does the bottom of the unit need to touch the bottom of the container it is in?
Mine did come with instructions. I've used it 4 times now with no issues. It appeared to be new. The meh website also claimed they were new. With all the different comments on conditions etc, I'm wondering if that is true.
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I think it is the 1st product I have ever bought that said go to the website to learn how to operate it. There were no instruction, no manual in mine.
Does the bottom of the unit need to touch the bottom of the container it is in?
Mine came with an instruction manual that was between the outer wrap and the carton the unit was stored in.
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Mine sure seemed new. I also hope you don't think I am ragging on you for the link, as I am a big boy and wanted one. My great hope is that the odds say you got a bad one and it is now over and the replacement will last a long time. Just hope the replacement is not a refurbished model!
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These will probably be the two containers that I will use since I already have them. Bentley, the red paper in the pics is the instruction manual that came with mine. I have not look through it yet though. I ordered a lid for the smaller container. Will see how all of this works before I spend more money to buy a lid for the bigger container.
(https://farm1.staticflickr.com/783/27143991098_9f60bb1bfe_c.jpg)
(https://farm1.staticflickr.com/813/26144304617_a9a2e5fefc_c.jpg)
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I DO NOT recommend 20+ hours at 135° in sous vide, then in fridge for about 3 hours, then on pit at 275° for 2 1/2 hours. I am going to assume there was some reaction that cause them to be so tough. So much so, we tried to each eat one and knew they had to be braised in the oven for amount of time. We are shooting for 350° for 90 minutes to start!
Glad we bought 2 packs of theses when we were at restaurant depot.
(https://i.imgur.com/OqzDQ4wh.jpg)
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If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.
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See reply #87 & 88 in this thread!
If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.
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If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.
Ditto, at least 48 if not 56.
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I like beef short ribs SVd at 135° for 72 hours (we tried 48 hours but didn't like them as well).
- SV cook them at 135° for 72 hours.
- Plunge them into ice water to quickly chill them.
- Put them in the refrigerator until you want to finish them.
- Finish them by smoking at 225° or so for a couple of hours.
- Paint them with BBQ sauce the last 15 minutes.
There are other ways to finish them.
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I am not sure that if I had even got them in Friday night they would have been any good. I guess not a great loss as even if I could have done the 36 like I was planning they would not have been ready!
I guess we wait 3 weeks and see how they come out then! They might be ready at 48...but seems to me better to err on the long side then the short with a cook like this. I am looking forward to doing a small brisket, maybe 9lbs!
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My replacement Chefman came today, 15 business days later! Chili Colorado con chuck roast ala sous vide come May 5!
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My replacement Chefman came today, 15 business days later! Chili Colorado con chuck roast ala sous vide come May 5!
Hopefully this one works out better for you. Sounds like the service is at least dependable.
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I found this email amusing. I got it at 11am this morning, now the unit was delivered yesterday!
Hi Bentley Meredith!
We have great news for you! Your replacement unit shipping label has been created. The status will be updated when shipment begins to travel, by FEDEX. The tracking number for your brand new Chefman product is 436255984788. You can track the package by going to FEDEX.com and inputting your tracking number on the home page. If there is anything else we can assist you with please contact us, we’re here to help!
Thank you for choosing Chefman!
Yours,
The Chefman Customer Service Team
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Unorthodox, and if I ruin the device, I will have to accept that. This is a Smithfield Country ham. The preferred method to cook a Smithfield Ham is to cook in water at 190° for appx 20 minutes a pound till IT is 163°.
Well, I cant even run my oven at 190° and rely on it to stay there, although I just thought of this and I should have done it that way, but screw it the damage is already done.
So we will see what the IT is when I go to bed tonight, add more water, hope the devices does not jam up with fat, grease and meat particals and see where it is in the morning! Ohh baby, true Country Ham Biscuits for Dinner tomorrow night (I hope)! Depending on IT when I go to bed, may have to turn water temp up!
(https://i.imgur.com/lt9Z0Jdh.jpg)
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I am thinking if you weren't able to bag it, I would have wrapped the xxxx out of it with a good plastic wrap. A few layers maybe.
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curious to see how this turns out
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A good part of the Sous Vide flavor advantage is that when vacuum packed, the food cooks in its own juices. Unless you are not using a bag just to dilute the salt, bag should not make a difference in cooking time. I can get a 14 lb. packer into my 11 1/2" bags so I think that that ham might fit.
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I could have bagged it, that was not an issue. I have 15 inch bags.
It is supposed to be in the water. I have no real concerns other then the particles screwing up the device. Nice thing is, not worried about it being tender, that actually would be a bad thing as one of the things I like about Country Ham is that hard, course texture, just want it cooked so I can slice some off and have with eggs and potato's, or on a biscuit. So I am hoping it might hit 163° before I go to bed tonight. It was 93° after 2 hours in the bath. Normally I would only soak it and scrub, don't want to take that salty goodness away. But I cut two pieces off the night I bought it and it was to much even for me...that will give you an idea of how salty!
But I do appreciate the input!
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It only took about 6 1/2 hours to hit 160°. May have mellowed the salt out a little more then I wanted. A night in the fridge, then to the slicer and onto some Formula L Biscuits and we will see!
(https://i.imgur.com/hRcPxyuh.jpg)
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did you have any ham for breakfast?
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I very rarely eat breakfast and I did not! I have no Buttermilk, so instead of Country Ham Biscuits and bean with homemade bacon soup...it is Hatch Green Pepper Rice, Home made Manteca Frijoles and my wrong chili...Chili Colorado! With flour tortillas!
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I'm multi-confused. Subsequent posts may provide clarification.
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What are you confused about?
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What are you confused about?
- The advisability of risking ruining a precision sous-vide device
- The ham in water recipe
- Chili Colorado
It seems that there was more but that's all I recall.
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Not sure if these were answered by further reading. I think in #1 you are saying it is probably not a good idea to have Country Ham visceral going through your Sous Vide unit, and I would have to concur on that!
Smithfield's and Country Hams in general, as I am pretty sure you are aware are salt cured. Back in the day, I even believe that the pigs were fed a straight peanut diet, but I believe that has changed. On the bag, the suggested method of cooking was to cook in water. Now, I remember my Mom soaking, but never cooking in hot water, after soaking and scrubbing mold off, she would just slice off a steak and fry for my Dad in skillet cuz he was even more a salt fiend then me. So I figured the Chefman was a great choice to keep the water at the right temp! And this was one seriously salty Country Ham. My Dad use to always get Calhoun's Hams where we were back here in Culpeper Visiting...I do not think I have ever had a Smithfield and they do not skimp on the salt!
I had no Buttermilk, so Country Ham biscuits were out for Sunday night dinner. So I had to pull out the Chili Colorado I made last Sunday with the wrong chili for dinner!
- The advisability of risking ruining a precision sous-vide device
- The ham in water recipe
- Chili Colorado
It seems that there was more but that's all I recall.
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Thanks. I'm way behind the curve on most of this.
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So I am having the family over for Cinco de Mayo. I am going to Sous Vide the Chuck and then just brown it and put in the sauce. So 72 hours will be long enough and not to long if ya know what I mean!
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whatever happened with the ham you made in the sous vide
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It was just sliced, and chunked and vac sealed! I made some Biscuits this morning and took some of the chunks and ran them through the small chopper. Wanted to make some Deviled Country Ham spread for the biscuits. You know a meat is course, when you can shred it in a food processor and it still had a chew to it! I am afraid it does not make a good Deviled Ham spread. But I am hoping it will make some nice bean with bacon and split pea soup! And I still have plenty of fairly thin slices that I hope will do well on a Biscuit!
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Well I have one bag of about 3lbs and another at about 2.7lbs. of Chuck in the sous vide. I am going to use it in the Chili Colorado for Cinco de Mayo!. I was not really sure what to cook it at. Once it is finished, it will just be added to the sauce and cooked a few more hours to hopefully take on the flavor. I have it set at 140° and set the timer for 70 hours. Should be ready the afternoon of the 5th.
If anyone see issues with this, please advise!
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I would do 133-135 for 48 hours. Don't remember where I read it but something about going over 48 hours wasn't recommended.
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I figured it really did not matter what the cook temperature was as it is going into the sauce for a few hours anyway, so it will be like stew meat. It will be cubed after the cook. it is all about getting it tender with out drying them out! I know that I did those chuck ribs for 30 hours and they were not even close. I have seen a couple of folks on here say 50+. I guess it is all about practice and we will see. I will pull them at 48 hours and if they are not tender enough, bag them back up and cook some more!
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slice a little bit off for a taco before you cube so you can determine if the tenderness will change after you put in the pot for chili for a few hours
i am curious if cooking at a higher temp after sous vide will make it tougher
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I would do 133-135 for 48 hours. Don't remember where I read it but something about going over 48 hours wasn't recommended.
I agree with Bar-B-Lew, after more than 36-48 hours the flavor is still good but the texture becomes mushy with very little bite. Personally, when I do chuck for chili, I cube it, season it, dust with a little flour, sear in a hot skillet and add it to the chili. The real advantage of using sous vide is to be able to prepare meat at a low temperature, thereby retaining more flavor. Simmering the chili for several hours after sous vide would negate this advantage. However, if i were to use the sous vide, I'd cook at 130° for ~ 36 hours, chop the chuck and add both chuck and fluid from the bag to the chili, simmering for less than an hour. :2cents:
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SV at 140° for 30 hours makes a good chuck roast, see here (https://pelletfan.com/index.php?topic=1687.msg19569#msg19569). Somewhat less time seems appropriate for chuck that's going to continue cooking in the chili.
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This is the data I was looking for. I guess I will pull in about 2 hours. That will be 24 hours, open up and see. To me, Chili Colorado is not the same as Chili con Carne. But I do not want mush, Chili Colorado is all about the mouth feel, to tender for me is a negative. And I am going to have the cubed meat in the sauce just to flavor, not to cook, maybe I did not convey that correctly!
Not sure where I got the 50-70 hours cooking time, I must have dreamed it!
I agree with Bar-B-Lew, after more than 36-48 hours the flavor is still good but the texture becomes mushy with very little bite.
SV at 140° for 30 hours makes a good chuck roast, see here (https://pelletfan.com/index.php?topic=1687.msg19569#msg19569). Somewhat less time seems appropriate for chuck that's going to continue cooking in the chili.
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Not sure if Modern will win out over traditional. It is tender, once again I forgot to season before vac sealing. I would venture to guess it will not make a huge difference once in the sauce. I have saved the bag liquid, and it will go into the sauce for flavor. Just not sure if the meat braising in the sauce does not add a depth of flavor that may be lost in the sous vide process. I also have no idea if it will break down further or remain how it is. I am going to add it to the sauce an hour before serving to simmer!
Horrible photos, but just so interesting to see pink in a cut of meat I have never eaten with pink in it and it is tender! Hopefully we will be able to enjoy the food celebrating the Mexican defeating the French at the Battle of Puebla!
(https://i.imgur.com/aAMTHkAh.jpg)
(https://i.imgur.com/5Zp1FpTh.jpg)
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Glad I have this site as a reference for my future cooks. Chuck seems to be done in about 22 hours!
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It looks very tasty, what temp did you do this at?
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Looks like that chuck would make nice sliced roast beef sandwiches.
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I started at 140° and I am really not sure how long after I started it I lowered it to 135° for the remainder of the cook (majority of the 22 hours).
It looks very tasty, what temp did you do this at?
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Well, I like sous vide cooking, but it did not help this meal. The meat needs to cook in the sauce to give it that depth of flavor, so I will never sous vide my Chili Colorado again!
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That is unfortunate that it didn't work out for you. Will you sous vide another chuck roast? If so, what will you use it for or how will you serve it?
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I am doubting it. I think the flavor loss when a piece of meat sous vide instead of braised is not for me. I will just have to keep cooking with it and see what it excels at!
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I am doubting it. I think the flavor loss when a piece of meat sous vide instead of braised is not for me. I will just have to keep cooking with it and see what it excels at!
Maybe you can try to marinade or spices in the vac seal with the meat. Or smoke for a bit prior to vac seal and sous vide.
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Or smoke for a bit prior to vac seal and sous vide.
I virtually smoke all meats to an IT of 110-120° before I sous vide and nearly always sear afterward.
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I am to lazy to reread this thread. I put a Costco Prime Brisket in the water, it is probably 9+-lbs, as about 1/3 of it was cut off on the flat end. I am at 135°, and I have the Chefman set for 56 hours...but I read in different guides I should go 24? Am I good to go at 56 hours?
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The 2 sites I have used in my very limited sous vide cook...Neither has a chart for pounds, or mass. ChefSteps says Steak, Roast & tough cuts (Here’s where sous vide shines brightest—you’ll be blown away the first time you slowly cook a cheaper cut like brisket or chuck, converting it into something with great flavor and texture.) The other ChefMate as I look over it has no advice for cooking a Brisket!
ChefSteps says Medium is 149° for 12-48 hours, with 24 being the sweet spot, but absolutely no help with mass or weight of item being cooked. So I guess I will go 48 and see where we are, can always bag it back up and cook!
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More internet research! I guess I will opt for choice #2 and see if this guy know what he is talking about...Time to start getting some research in on this device anyway! See you in 36 hours!
135°F for 36 to 72 hours Firm and meaty, like a tender steak
155°F for 24 to 36 hours Extra moist, with a traditional texture
(https://i.imgur.com/gkpAF8Mh.jpg)
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155° for 36 hours was a winner! I then put it on the Memphis at 200° for 2 hours. It is now cubed and in the renderings along with some Kraft Original in a steam pan at 300°. Will see if we can boil off the moisture and get the cubes coated. 3.8lbs of rendered fat and juices, and another pound of sliced fat, so an appx 9lb hunk of brisket will yield about 4lbs of burnt ends...Now ya know why the stuff is $16-$20/lb at joints!
I do not cook a lot of brisket anymore, but I cant ever see doing a "traditional" one again, except at Comps!
You can't see it in the photos...funny to have some pink in a brisket that I as tender and moist as any I have placed at comps with!
Live and learn!
(https://i.imgur.com/qVfoUkch.jpg)
(https://i.imgur.com/Yq4IxJSh.jpg)
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This was a traditional feeling brisket, I will say that!
155°F for 24 to 36 hours Extra moist, with a traditional texture
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I do not cook a lot of brisket anymore, but I cant ever see doing a "traditional" one again, except at Comps!
I'm so pleased that this went well! I've been cooking SV for a few years and have almost always had bad luck convincing people to try it. Your plan looked enough like my typical brisket cook that I had high hopes.
Okay, readers (who aren't already combining SV with pellet smoking), give it a try.
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I need to branch out to other protein's and vegetables...but it is a tremendous way to cook cheap beef. I am looking forward to doing a beef stroganoff next week!
The "purest" beef fat I have ever seen!
The cubes after 30 minutes in Sauce "bath". Long way to go, I am hoping it turns into a almost heavy gravy like substance and coats it!
(https://i.imgur.com/llwqqwVh.jpg)
(https://i.imgur.com/w5cj7sLh.jpg)
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I can see why this method is banned at KCBS Competitions!
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If I had a toothpick there'd be a lot of those cubes disappearing.
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It sure is great brisket!
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I simply forgot to before. Once done in the SV and before the Memphis I seasoned with a touch of accent (1/2 tsp), seasoning salt (1tsp) and pickling salt (1tsp). And finished with (2Tbs each Montreal & Black Pepper). I cubed it after the 2 hours at 200° in the Memphis.
Bentley,
Did you season before or after SV before cubing? And if so, what did you use?
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where are the pics of the finished product?
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The one in the pan is about what the finished looked like, I just got to board to take the time to caramelize them on the pit!
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Well I was cooking the 2nd FrankenRoast and I hear this high pitched whine. Thought the dishwasher was askew. But, alas, Chefman II also bit the dust. Coming in here to see when they sent out the replacement, I wont even bother with warranty! What I will do is post this so other have some data on this unit and start looking for a more reliable unit. Will try and finish in the Slow Cooker. I have no idea what went wrong with it. In the 23 months I have had it I don't think I used it more then 15 times, that is the worst part!
For $60 I was able to see that I do like some things cooked this way, so I am off to look for some deal and reviews!
I had to send them a form, and photos. My replacement is to be here within 14 business day, which would be by April 12. 2 cooks interrupted and away we go!
(https://i.imgur.com/RaYRShEh.jpg)
(https://i.imgur.com/rNuRsvIh.jpg)
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If you are going to use it frequently, buy an Anova. You can get them for about $100 sometimes, but they also have several that cost 2x-5x more. It is also significantly quieter than the Chefman. I bought one on the same deal that you did. I don't remember the last time I used it though because I have been using the Anova the last 5 times or so.
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I just took it outside and beat the life out of it to see if that type of repair might work, it did not!
I see I only paid $49 + shipping, so that made me even happier. I see Anova has one on Amazon for like $90, so will look at that!
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I got this one for $70 on Amazon Prime day in July 2018. They have a newer version out now as everyone has to come out with a new version once a year for everything it seems.
https://www.amazon.com/gp/product/B01HHWSV1S/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
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I have an older anova and a gramercy kitchen circulator. I find I use my sous vide supreme far more, it makes no noise, I have it on the counter all the time and just leave water in it as i use it at least once a week. Down side is capacity, no doing briskets or butts in it. When I do ribs I cut in half and bag separately.
I have an older version of this, hold 10L I think. I got it on a factory deal offer they sent out in an email it was less than half of the new model, I have had it for 4 or 5 years maybe a bit longer.
I also am a cheap screw, if not for the deal I probably would not have one, just like many of the things I have I found a deal that I liked.
https://sousvidesupreme.com/products/sousvide-supreme-touch-plus
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I got a little 8 quart one at Sam's a year or so ago too for about $100. I think I only used it once or twice so far. I should probably use it more frequently to warm up portions that I froze of different meats. Much smaller capacity than yours, but was enough to do a tri-tip cut in half and put into two separate bags when I did use it one of the times. I think I did a rib roast cut in two another time.