cypresshill1973 said:
Smoke the rice and peppers and add the sous vide squid after flame-out - like shrimp? ...
food The Pescetarian
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Smoke the rice and peppers and add the sous vide squid after flame-out - like shrimp? ...
cypresshill1973 said:
Al dente. I get it.
grantmichaels said:
Yeah or a brothy limey soup, like something Thai, no coconut. Jungle curry comes to mind. No idea why. Just think it would fare well in a spicy broth with a lime kick.
Oh! Phở! Yes!
I don't know... should working good on sous vide. I want to buy an suos machine. but here not exist for domestic use, only sells for restaurants and very expensive 2000 dls or more.
of course!!! is great in soups and rice
The Hot Pepper said:
of course!!! is great in soups and rice
The Hot Pepper said:
Pho was the direction I was thinking for going Asian ...
Without tasting it, it's hard to conceptualize the complimentary flavors ...
I mean, duck is changing the game ... some of my favorite things on earth sit so nicely on it (sweet, citrus, heat etc) and while I don't like horseradish proper (or wasabi), I am able to get a little bit of that twang from dijon mustard, and it works out ...
I am actually very interested in jaring some mustard ... I think mustard making might be a little tangent that I explore soon ... it's a healthy condiment, relatively ...
cypresshill1973 said:
will your customs let it through? ... i'm happy to help ...
NO!. I buy a electronic component last month. the shipp is in customs now. I'am is crazy... I want to remove it, but i can't because of red tape. not knowing how to pay customs duty and I'm stuck with it.
Also, I mean ...
http://www.amazon.com/Inkbird-All-Purpose-Temperature-Controller-Fahrenheit/dp/B00OXPE8U6
or, really:
http://www.amazon.com/gp/product/B011296704?psc=1&redirect=true&ref_=ox_sc_sfl_title_8&smid=A1RUFFFCQ74BCW
and:
http://www.amazon.com/gp/product/B000BDB4UG?psc=1&redirect=true&ref_=ox_sc_sfl_title_6&smid=A2ENTBEZKGXKVW
And you are pretty much in business ...
Kind of better off w/ some recirc, but if you use those two in an insulated cooler I think it's good enough ...
http://www.amazon.com/Inkbird-All-Purpose-Temperature-Controller-Fahrenheit/dp/B00OXPE8U6
or, really:
http://www.amazon.com/gp/product/B011296704?psc=1&redirect=true&ref_=ox_sc_sfl_title_8&smid=A1RUFFFCQ74BCW
and:
http://www.amazon.com/gp/product/B000BDB4UG?psc=1&redirect=true&ref_=ox_sc_sfl_title_6&smid=A2ENTBEZKGXKVW
And you are pretty much in business ...
Kind of better off w/ some recirc, but if you use those two in an insulated cooler I think it's good enough ...
2 years ago rulers put obstacles to the purchases abroad. Before I bought everything on ebay or Chinese pages. now very complicated... i buy it for necessity, but headache is now.
i have planed to visit miami before year-end. If I can with my work. EEUU embassy has approved my visa monts ago, but still you can not use it, haha
i have planed to visit miami before year-end. If I can with my work. EEUU embassy has approved my visa monts ago, but still you can not use it, haha
The Hot Pepper said:
grantmichaels said:
I have had grilled, but always in a restaurant. I am not sure if it is just grilled, or blanched first and then grilled. When done right it definitely is not chewy. Done wrong and it is like eating a chewy piece of calamari.
I would not consider it a "must try" food, but I would give it a try if it appeals to you.
I made many times grilled octopus. I love it!!!. No have pics
Must be a big octopus 2 kilos or more
1 boiled to cook.
2 cut the tentacle to half (lengthwise)
3 put on the grill to direct heat and paint with olive, garlic and presley. Some mins for side.
4 Sprinkle cayenne pepper (or sweet) and serve with potatoes, fresh or Spanish
Here I can buy all components to improvise a sous vide... But not there the vacuum ziplock. Also I could buy a food saver, it's not expensive.
Maybe I make some tests before going for it.
Must be a big octopus 2 kilos or more
1 boiled to cook.
2 cut the tentacle to half (lengthwise)
3 put on the grill to direct heat and paint with olive, garlic and presley. Some mins for side.
4 Sprinkle cayenne pepper (or sweet) and serve with potatoes, fresh or Spanish
grantmichaels said:
Here I can buy all components to improvise a sous vide... But not there the vacuum ziplock. Also I could buy a food saver, it's not expensive.
Maybe I make some tests before going for it.
vacuum ziploc is a hack, because i'm lazy (except for burgers, where it helps keep meat from getting overly compressed) - food saver is the norm, certainly ...
recirc is solvable ... pond and squarium supplies cover this aspect well ... you could get enough movement from an airstone w/ a food-grade (570F) silicone tube like I use for brew recirc ...
there are inexpensive pumps these days that handle the temp ... i've seen the DC one's for like $10, and the wall adapter's are like $4-5 to run them off A/C ...
the feeder trough heaters for farm's are good stick heaters in terms of heating-capacity/cost ...
recirc is solvable ... pond and squarium supplies cover this aspect well ... you could get enough movement from an airstone w/ a food-grade (570F) silicone tube like I use for brew recirc ...
there are inexpensive pumps these days that handle the temp ... i've seen the DC one's for like $10, and the wall adapter's are like $4-5 to run them off A/C ...
the feeder trough heaters for farm's are good stick heaters in terms of heating-capacity/cost ...
Maybe I order a Food Saver, here cost $123. Maintaining the temperature of the water is no problem to me. and timer I can use the phone or otherwise. Thermometer I have. Just missing the vacuum machine...
The Hot Pepper said:
Because I like nice things? =)
No, in all seriousness, some of the moments I cherish most where during the period of time while the sous vide was in development ...
It was a big purchase for me at the time - I didn't do the work I now do, and early 1/4-1/3 as much ... so damn near $600 for a countertop water bath was kind of unheard of for most of my friends and family at the time ... but, I'd done Atkin's on and off, and I knew that if the promise was true, sous vide would solve the pain points of eating meat each day, more often than not ...
So, while I waited to get my SVS, I did SV in a cooler w/ a candy thermometer using water from my tea service kettle ...
Some of my favorite, most cherished moments, are those early cooks ... the coast-to-coast evenness of color for the first-ever filet is something I won't soon forget ...
I am totally down to hack sous vide rigs, but at the end of the day, I like cooking sous vide enough that I want the rig that's been engineered to do just that ... intelligent defaults, if you will ...
cypresshill1973 said:
I cannot imagine customs would care about a box of ziploc bags, right? ... the pump is included in the packaging for one of the instances, so it's not a box itself ...
cypresshill1973 said:
The temp controlled waterbath is 95% of the deal ...
For instance, you can cook the eggs direct in the water ... so the eggs don't require vac anything ...
You can cook custards in jars in the bath like a baine marie or however you spell that, so again, vac not a factor there either ...
If you have food-grade food storage film (saran wrap etc) that's made from the right plastic, you can just over wrap something and drop that in there, or can plop things down in there and clip little sacks to the circumference of the bath container (like garlic, or well, testicles) ...
There are ways to generate vac pressure using the force behind your running water, too:
http://www.daigger.com/store/water-jet-vacuum-pump/21750?section=21
That can allow you to vac marinade in canning jars using the vac lids, and there's probably no reason why it wouldn't allow you to suck enough of the air out of a regular ziplock that's not designed for vacuum.
Most of the sous vide stuff for meat happens in the lower temp range, making the plastic issues less ...
Meats are often 126F to 138F, with chicken peaking around 147-148F ... and these are not challenging for ziploc's ... that's not very hot ...
Starchy veg like potatoes and squash require higher heat, but in all seriousness, you can typically cook those things better another way, and certainly faster ...
Sous vide is not my preferred cooking method for most veg ... I lean more towards grilled, or raw, honestly ...
GM: Thanks for the info. here I can buy all that pieces in any hardware store. I think that buy a vaccum machine is more easy haha. $123 is little money for me,
Also I can operate constant temps in the water, it's no problem... My doubt to resolve, is as keep circulating water in the pot without a SV machine.
Also I can operate constant temps in the water, it's no problem... My doubt to resolve, is as keep circulating water in the pot without a SV machine.
cypresshill1973 said:
http://www.amazon.com/Carbonating-Stone-Barb-0-5-micron/dp/B0064OKB00/ref=sr_1_fkmr0_1?ie=UTF8&qid=1438381968&sr=8-1-fkmr0&keywords=aeration+micron+wand
http://www.amazon.com/White-SiliconeTubing-ID-Wall-Length/dp/B003TJ9YQU/ref=sr_1_1?ie=UTF8&qid=1438381985&sr=8-1&keywords=silicone+tubing
http://www.amazon.com/Tetra-77851-Whisper-Pump-10-Gallon/dp/B0009YJ4N6/ref=sr_1_1?ie=UTF8&qid=1438382035&sr=8-1&keywords=airstone+pump
=)
CHEERS!
With an air pump? Bubbles make the water circulate? do you try?
cypresshill1973 said:
It would easily be enough since the water has convection anyways, I'm sure ... see Tea Leaf Paradox ...
Cheap pumps move a lot of air these days and cause easily cause surface disturbance when places on the bottom ...
You will get plenty of turnover from an air pump, but you know, you can just do it like this:
http://www.amazon.com/Lightobject-EWP-2502HT6V-Temperature-100%C2%B0C-Water/dp/B004HHW0FU/ref=sr_1_2?ie=UTF8&qid=1438382474&sr=8-2&keywords=sous+vide+pump
See the diagrams, appears to be submersible and safe to boiling temp ...
BOOM!
I thinking better... air pump should work. I had fishes when I was boy and remember bubbles in fishbowl... many water moving to upwards
Sounds like there are big opportunities for sous vide machines on the Argentine black market 
CH you've got me really wanting to give octopus a crack.... my fishmonger has large fresh ones that look very nice.... your plate of food looks like a cracker....
Just on tenderizing..... ive heard that marinating with kiwi fruit for a couple of hours help.... apparently kiwi fruit has an enzyme that can break down the flesh of the octopus...
CH you've got me really wanting to give octopus a crack.... my fishmonger has large fresh ones that look very nice.... your plate of food looks like a cracker....
Just on tenderizing..... ive heard that marinating with kiwi fruit for a couple of hours help.... apparently kiwi fruit has an enzyme that can break down the flesh of the octopus...
Probably papaya and pineapple too then. Papain and bromelain respectively.