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Sous-Vide-Que Deep Dive Guide eBook

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  • Troutman
    Club Member
    • Aug 2017
    • 7460
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #16
    My final comment has to do with the choice of cover artwork. Although you look rather dapper MH, what does grilling steaks over charcoal chimneys while drinking a cold beef have to do with SV?

    Comment

    • Meathead
      Administrator
      • May 2014
      • 1460
      • Chicago area
      • Remember, no rules in the bedroom or kitchen
        Meathead

      #17
      Troutman The other temp guide has more oils on it. I decided not to list them all. Just some popular ones. I have not been impressed with avocado oil. Need to try more.

      Comment

      • RichieB
        Club Member
        • Apr 2018
        • 1559
        • Western Mass

        #18
        Thanks Meathead for the book. Great information. Some a bit to deep in science for me to understand, but I'm trying. I'll get a rating out on Amazon shortly. Lots of stars coming.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15303
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #19
          I don't really think this SV thing will ever catch on...

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
        • rickgregory
          Founding Member
          • Aug 2014
          • 891
          • Seattle, WA

          #20
          Nate I don't think SV cooking is any more complex than smoking, really. You can find a range of recommendations for each and over time and cooks you find what works for you and what you like. Witness the post a few weeks ago about whether it's really important to smoke at 225 vs 250 vs 275.

          As with smoking, there are boundaries to SV. Yeah, you CAN leave a NY steak in there for 12 hours but a) it won't improve over the 2 hour version and b) the texture will likely suffer. But 90 minutes vs 2-1/2 hours? Meh, probably not a lot of difference. That's much like telling when a pork butt is done. We know to check at certain temps but it's partly art and not just reading the thermometer.
          Last edited by rickgregory; January 16, 2020, 12:04 AM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Well said.

          • Troutman
            Troutman commented
            Editing a comment
            Yea it's like the old man in the wheel chair when he seeing a nice girl's butt....he pokes it
        • Polarbear777
          Club Member
          • Sep 2016
          • 1783

          #21
          Good point raised here earlier. We may never now what is truly optimum (100% best) for many of these long cooks. Having to control say 6 possible settings across 8 variables means you have to start with 48 identical things Control all the other things you don’t want changed, get them all done and served at the same time and somehow taste them all side by side.

          I get an extra 5-10% from that pre smoke based on the very limited number of data points I can produce. Is that worth the extra effort when you are already at 85% perfect? maybe not. Depends on your time. I usually pre smoke stuff when the rig is still running from another cook, so it’s the effort or a bit of planning and a short walk outside twice.

          I’ll agree that simplifying it gets newcomers a solid and usually spectacular result, especially for things you just can’t pull off any other way (Like those tough but lean cuts).

          Comment

          • Meathead
            Administrator
            • May 2014
            • 1460
            • Chicago area
            • Remember, no rules in the bedroom or kitchen
              Meathead

            #22
            There is so much wisdom here.

            Comment

            • Meathead
              Administrator
              • May 2014
              • 1460
              • Chicago area
              • Remember, no rules in the bedroom or kitchen
                Meathead

              #23
              Nate I think you hit the nail on the head. That is why all our cooking temps are 225, 325, or Warp 10. Simplify. That is why I don't recommend crutching (except for brisket). That is why there is no salt in my rubs. I have built a suite of concepts and methods that make the process approachable yet yield great results. That is what we tried to do with SVQ. Simplify.

              So much of the fussiness yields minimal improvement but it can serve as a barrier to the beginner or even the experienced cook. That is why my next book is called "The Meathead Method, Barbecue Science Meets Art". In it I codify a suite of techniques and concepts that interlock and , well, they just work. Most of you guys know them by now, they are out there on the free site. In the book, I am organizing them.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                I wish I could double Like this comment. It's the mission statement for this site.

                K

              • Ahumadora
                Ahumadora commented
                Editing a comment
                What you are also getting at is there is a wide range of cooks on this site ranging from newbies (boil yer ribs) to top level pro's. Tough trying to cater to everyone.
            • ScottyC13
              Club Member
              • Jul 2019
              • 560
              • Boston Area
              • Name: Scott, Chemical Engineer

                Equipment:
                Weber Genesis
                Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
                Thermoworks Smoke (2)
                Thermoworks Thermapen (2)
                Thermoworks IR (1)
                Maverick IR (1)
                Penzey's Spice rack with loads of spices

                Hobbies:
                Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

                Want to get into BBQ and Smoking.

              #24
              Meathead

              Thanks for the book. I really like your writing style, a combination of science and humor! SVQ is very intriguing. I am rather new to smoking, but an experienced cook who loves to learn new techniques. I think my wife and I will give this a try, especially for the tougher cuts.

              I’ve read your other book cover to cover and have bookmarked many spots as well.

              Thanks,
              Scott

              Comment


              • Meathead
                Meathead commented
                Editing a comment
                Thanks for the kind words!
            • Polarbear777
              Club Member
              • Sep 2016
              • 1783

              #25
              From the book
              Reference to mortons kosher salt earlier.

              then
              ”If you use table salt or Diamond Crystal kosher, cut the quantity in half because there is less air in a given volume and so they have more salinity.”

              but diamond kosher is _less_ dense than Morton’s...so you need more volume . the statement about table salt is correct, you need less volume.
              Last edited by Polarbear777; January 17, 2020, 04:53 AM.

              Comment


              • ofelles
                ofelles commented
                Editing a comment
                Who you calling a moron? 😊

              • Meathead
                Meathead commented
                Editing a comment
                I could be the moron. I need to triple check my facts on salt.
            • Polarbear777
              Club Member
              • Sep 2016
              • 1783

              #26
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              Comment


              • Meathead
                Meathead commented
                Editing a comment
                Last time I did this test Diamond weighed almost the same as table salt. Hmmmmm.
            • Polarbear777
              Club Member
              • Sep 2016
              • 1783

              #27


              1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt”



              https://www.cooksillustrated.com/how...d-measurements

              Comment

              • Meathead
                Administrator
                • May 2014
                • 1460
                • Chicago area
                • Remember, no rules in the bedroom or kitchen
                  Meathead

                #28
                A follower on Twitter just send me a picture of a sous vide circulator in a pot with a jar of crystallized honey! Genius! (in case you don't know, honey crystals dissolve when warmed).

                Comment


                • Stonebriarfarm
                  Stonebriarfarm commented
                  Editing a comment
                  Now that is a great idea! I usually heat water and place the jar in the pot to liquify. I loved the sou vide que book, I was able to down load it on Kindle. Thank you so much
              • Meathead
                Administrator
                • May 2014
                • 1460
                • Chicago area
                • Remember, no rules in the bedroom or kitchen
                  Meathead

                #29
                Ther is a interactive conversion table on this page that says 1 unit of Morton's kosher salt = 1.8 units Diamond Krystal Kosher Salt. Blonder tested it multiple times.
                https://amazingribs.com/more-techniq...s/science-salt

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  Right. So the SV book says to use 1/2 as much diamond crystal kosher as Morton’s kosher, which should be corrected, which was why I brought it up in the first place. :-)
              • docblonder
                Moderator
                • Jul 2014
                • 100

                #30
                Morton's Kosher salt consist of large rods or flat plates. They pack nearly as closely together as table/sea salt. With almost the same density. So a tsp of Morton's Kosher OR Table salt weigh about the same (within 10-15%. And almost exactly the same as some brands of sea salt). Which is kind of convenient when used in a recipe. Diamond Crystal flakes are irregular and fluffy. They pack less densely. As you can see from this photo, both boxes weigh 48 oz, but the Diamond Crystal box is much larger. By about a factor of 1.8 depending on how densely you pack the fluffy grains.

                Some people prefer the fluffy grains when adding flakes as finishing salt on salad or steak. They descend like snow, and distribute evenly. Either are fine, but

                Weigh whenever possible!
                Attached Files
                Last edited by docblonder; January 17, 2020, 03:04 PM.

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  Right so I’m the SV book recommending half as much of diamond should be corrected.

                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Thanks for that docblonder. Also if you packet of salt is in humid conditions it will also change weight.

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              Meat-Up in Memphis 2021

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