/ck/ - Food & Cooking

>>17935321
Oh my fucking God yes, yes, if you boil plastic there will be particles of plastic floating in your water and ultimately in your food, yes plastic disintegrates when exposed to heat, YES YES YES You’re eating fucking plastic. Yes you can scientifically measure the amount of plastic in sous vide water fucking dumb asses I fucking don’t get it

HDTYJ

>>17935321
TL;DR the common argument is that the food safe plastics are only food safe because people have not yet studied them hard enough (aka "BPA free*" *contains BPA with a molecular mustache.)

O>>17935321
Microplastics are actually good for you, you could compare them to fibre.

it's just hospital food
doesn't make much sense unless you're cooking large scale

>>17935321
I read somewhere that there's already plastic in everything so why worry about it?

>>17935321
Stop being fucking paranoid, even if there was any amount it'd be miniscule.

You autists really boil food in a ziplock bag and tell yourselves it’s fine dining.

>>17935378
There’s also a shit ton of nitrogen in air, now have fun breathing in significant amounts of nitrogen

>>17935565
We're not talking about scoffing down handfuls of plastic, though.
If the nitrogen content in the air changed from 78 to 79 percent I'd probably not even notice.

Reminds me of a funny thing that happened when I worked in ICU years ago, by the way.
A lot of the patients were on respirators, obviously, and those allow you to adjust the oxygen percentage in the air administered to the patient. Often, the patients will need more oxygen than regular air has because of their condition.
Anyway, part of weening off process for the machine is the reduce the amount of oxygen slowly to get them adjusted for atmospheric air again, so we were regularly turning down that number.
One new doctor came over to me after messing with the machine for a bit and asked me why it didn't let her set the oxygen percentage lower than 21.

>>17935321
You just use Ziplocs which are made of LLDPE (linear low-density polyethylene) and advertised as BPA free. The scary plastic is polycarbonate. That has BPA. Because polycarbonate doesn't melt or soften from heat it's popular to use Cambro containers to sous vide in. That means the water in the Cambro is ultra poisonous and it'll turn you gay and instantly give you terminal prostate cancer if you were to drink any of it.
If you're paranoid about that you can sous vide in a metal pot but the efficiency will be horrible unless you wrap it with insulation.

>>17935321
What do you want to use the sous vide for?

>>17935321
who cares just evolve so your body uses the microplastics in your bones n shit

>>17935321
>Anybody got experience with it?
yes.

>>17935697
Cram it, it's thick and hot

>>17935321
It's almost worth it for just the eggs it makes and how easy, convenient, and consistent they are. No bad plastic juju either.

You'll likely die at the same age with the same cancers anyway

>>17935697
meat, slow cooked mostly

>>17935321
Can it kill parasite

>>17937424
It was utilized in the Belzec extermination camp by the nazis

>>17935321
Who cares our bodies are already full of microplastics it’s not worth caring about anymore

>>17935321
Ziploc bags are only maybe safe at beef temperatures (135°, tops), and that doesn't take into account leaching microplastics

when you sous-vide eggs, you don't put them in any plastic

when you sous-vide crème brûlée, you put the goop in jars and there's no plastic involved

Anon, I know you won't listen to me, but please just buy the oven from anova. It's revolutionary if you don't have a combi oven, and you'll never have to use a plastic bag. And to top it off, you will have given yourself a second oven to use in your kitchen for a great deal. Anon, you can heat up leftovers with almost no noticeable dropoff in quality. This is what your microwave promises to be.

>>17938865
They have a 20% off sale right now so I'm really really thinking about it lol. If only someone could bite the bullet and get one and post their experiences after using it for like a week here.

>>17938865
Wait they have 2 discounts. $432 and free shipping. Fuck

>>17938910
Stopped myself. I'd rather wait for a v2 model I think.

bro
just use the oven

>>17938892
Anon, I use mine all of the time. I just used it today to make bread. Here's some things it does well: bread is amazing, can proof dough, reheat leftovers, sous vide anything you would with a bag, sous vide things you couldn't with a bag like cheesecake (turned out perfect by the way with no effort at all), yogurt, hot hold food while your finishing other dishes or eating. It is really cool all around. It is really worth every penny. I don't even slightly regret getting it. It also has an app that let's you control it fron anywhere. I was sous vide cooking a pork shoulder and could adjust the oven while I was at work. You can even create presets or use the ones on the app. It's really awesome.

>>17939011
Baguette I made with the anova. It was great. The crust on a steam oven lean bread is way better than traditional. Dutch oven doesn't come close.

>>17939011
Cheesecake I made for the first time in the oven (crust got stuck to the pan a little on this one). I made it with a blackberry coulis underneath. You would have never had cheesecake this smooth a creamy before. My gf said she had tons of cheesecake in her life and this was the best one by far. Anon, I didn't even do anything and she said that! And you know what? It was fucking delicious. Are there some learning curves with some things? Yes, but this is relatively new tech for the consumer market. Very little info compared to everything else.

>>17939011
how wide are your wrists?

>>17939045
Dunno, I'm a lanklet. Currently with a thick-boned girl to hopefully cuck these gay skeleton genes.

>>17935321
Freezer-rated ziplocs and vacuum bags won't leech during normal use.

>>17935329
t. FUD monger

bro...... use the special plastic bro.... it doesn't leech bro it's the special kind.........

>>17939054
>thick boned girl
Why you lie? She fat, yes? No fix cuck genes, just cuck hard as democrat, yes?

>>17939145
t. retard

>>17938865
baisicly it's an oven who actually manage to hold it's temp? Meaning i can just set it to 140 and slow cook my shortribs/briskets for 72h witout overcooking them?

>>17939193
I mean 72hrs is overkill. You can sous vide meat by creating an environment with 100% relative humidity so your meat with lose almost zero moisture while not being able to exceed desired internal temp. Holding meat at sous vide temp only matters if you're trying to render fat or melt collagen.

okay the shilling worked. My toaster oven was in need of replacement and my oven in general is kinda shitty (no convection either for both actually). Was interested in using a dehydrator too so with the baking, sous vide, and just general toasting/baking I think I'm good. Apparently they've been updating the product over time so a lot of the gripes I've read about it have been fixed with hardware or firmware changes.

>>17935321
I swear you give a new gadget a French name and retards just line up to buy it

People have been cooking just fine before sous vide. If you're so autistic about temperature control you deserve the microplastics and eventual infertility

>>17939614
>Being this much of a complete reactionary faggot

>>17939260
He just saw the weissman video where he cooked shortribs for 3 days.

>>17939614
>new gadget
Sous vide cooking has been around for damn-near 50 years.

>Oh noes there might be plastic in the food :(((((((

>>17935321
the same people who cry about microplastics probably cook with non stick pans.

I went through a sous vide phase and it's pretty disappointing really
all the "you can make amazing tender meat from cheap cuts!" shit is mostly reddit retards that are too stupid to tell how bad their 72 hour round really is

>>17935581
No surprise largest cause of death is medical errors then.
I despise the medical sector in its entirety

>>17939401
God damn that's a good deal. Mine was still 500 with a discount in November. You'll unfortunately have to go on the plebbit board for combi oven cooking to see what others are doing, but there are still lots of shit cooks that have one so yeah.

>>17940343
As well you should.
People who haven't had to work with them have this idea in their heads that doctors are all really smart always know what they're talking about.
Plenty of doctors are retarded and just made it through med school by working hard.

>>17935345
YOU VILL EAT ZE MICROPLASTICS

>>17940573
yeah only worry is the lack of specific recipes but there were more on the anova site than I expected so maybe not a huge concern

>>17935321
use the polythene vacuum seal bags. that are intended for sous vide. they are inert and don't have plasticizers.

>>17941336
*polyethylene i mean

>>17935329
>boil
Retard. Sous vide is never that hot.

>>17939401
Enjoy your special zoomer microwave you dumb fuck. Make sure to subscribe to all the apps and link your facebook

>>17943148
You're quite the mad faggot.

>>17935321
Does NOT worth the money. However, if money is not a concern for you, it's a pretty awesome hobby.

You will have options you can't get with any traditional cooking method and it's also very practical when you wanna have things like great quality steaks but you live in poorfag apartment and can't grill.

Sous vide is exceptional for cooking huge-ass meats because you can infuse them with whatever flavor you want as there's zero flavor loss because everything's sealed in a bag, and the meat will also be cooked to perfection if you follow the instructions.
It is also great for cooking low-quality meat, because by cooking it sous vide, it tenderizes the shit out of any meat, no matter how tough. You can cook choice quality stuff and they will have prime-quality tenderness.

>>17943325
Also ignore the faggots that say it's boiling. They only eat fast food and have never set foot in a kitchen to cook.

>>17935345
>>17940895

Food grade special plastic bags contain zero percent of microplastics and the plastic itself does not go into the food.

Those bags have been used for decades to import/export food all-over the world or just to keep meat from oxidizing within two or three days.

Literally 90% of all the meat you have ever eaten, has been stored in those bags.
They are 100% safe, not some globohomo "you will eat the bags" shit.

chef here but you would not believe it anyways.

>>17943325
I'd argue that the way you can infuse flavor with Sous Vide can't be replicated with standard techniques. A sprig of rosemary in the bag with the steak gets that flavor through the entire cut instead of just on the surface.

>>17943396
Try infusing a short rib (for example) with red wine marinade without sous vide vs sous vide, then tell me the difference.

Of course, I would not use sous vide for a prime steak, there's no point it's already as tender as it gets. Don't get me wrong, sous vide would not damage it or make it worse, it's just that 10 mins are faster than 2 hours and I'm hungry.

>>17943396
It's physically impossible to infuse oil-soluble flavors into meat which is 70% made of water. Have you tried seasoning your cutting board instead of your meat?

>>17943512
>Don't get me wrong, sous vide would not damage it or make it worse, it's just that 10 mins are faster than 2 hours and I'm hungry.
I like that I can set it in the rig, go have a wank and a shower, then sear it and eat.

>>17939020
How is the proofing process with the addition of easy hydration control?

>>17943722
Much more predictable. Temperature snd humidity are much more variable in the house while you'll see most bread done with bulk around the 2- 2 1/2 hour mark.

>>17943350
Show nose

>>17935393
>it'd be miniscule.
That's kind of the problem.

>>17939011
based APO anon, this thing fuckin rocks

>>17939039
try a basque cheesecake for your first try, much easier to get the texture right and if you make a few you will learn a lot about using steam and convection in one go

>>17945102
>parchment paper on a baking stone

why?

I have high quality food safe plastic containers, yet everytime I put tomato sauce in them they get stained? And you can't get rid of those stains haha weird :D

>>17945217
Imagine what an Italian's intestines must look like.

>>17945210
easy in and out

>>17945233
but you have no direct heat transfer, if the stone is hot enough, nothing should stick.

>>17945236
it's not about sticking
try to hold your finger to a pizza stone through one layer of baking paper and then say there is no direct heat transfer

>>17945244
don't do this it creates mustard gas

>>17945244
are you trying to be cute with me?

>>17943350
>Food grade special plastic bags contain zero percent of microplastics

>>17945262
serious answer is that I want to slow down the crusting of the bottom, left pic is no paper, right pic is paper

>>17935321
Never understood sous vide - why not just learn how to cook on a grill or pan? Take the meat out of the fridge an hour or so before cooking so the inside isn't much colder than the exterior when you cook it.

>>17943350

Used to be a butcher in a wholesale factory and can confirm that 100% of the meat you eat has been shrinkwrapped in plastic at least 3 times before it's even made it into a restaurant kitchen. Processed meats like ham and bacon get shrinkwrapped even more because of the curing process. If you're afraid of microplastics you should literally become a vegan.

>>17939401
Wow that's a ripoff. You know good microwave ovens cost $140 and a good toaster oven costs $99 right?

>>17935321
unless you're going to be doing some molecular gastronomy shit or want to try very specific recipes that require it, I'd say it's not worth it at all.

Especially if you were planning to mainly use it for steaks. Reverse searing is super fucking easy and gets almost the same results. Just need to make sure you flip the meat a couple times since the baking sheet transfers heat more efficiently than air. But overall it's a much easier process and works like a fuckin charm. Just cooked 7 very thick expensive steaks for a large party I was at. People were shocked I wasn't sous viding given the price point and quantity of steak. I just threw them all in the oven at 250 on baking sheets. Shit turned out perfectly. No water, no cutting open bags, just oven straight to finish on grill.

>>17945351
>microwave

Imagine still buying a device for retards

>>17935998
sous vide eggs is like buying a full auto coffee machine, just learn how to do it right

>>17939401
this looks good, reminds me of kickstarter specialty espresso machines. I like that it doesn't just keep the temp in a dumb way.
I would need to see the underlying technology. If it all just uses one element to heat, is it really that impressive?
eg. what is the difference between all these modes? Is air frying not just a small fan forced oven?

>>17945301
If you don't know how to cook on a grill or pan already, you won't have the skills for sous vide. It's a technique and tool.

>>17945387
>The haters keep getting dumber

>>17943350
>eating boiled plastic is fine
>it isn't literal poison
>even if it was poison, you already consume lots of poison everyday!
>so just consume more of it since it hasn't killed you so far
listen man, i know hipsters love buying organic food and are shocked when it turns rotten faster, and in turn waste money and out themselves as hypocrites that waste food like the stupid fucks they are but this just isn't sound
even if food is shipped around in plastic at least it isn't getting heated excessively?

>>17945483
The plastics you use for sous vide are designed for the temperatures, you're making shit up.

>>17945301
A major part of the appeal is that meat can be pasteurized below the temperature the FDA asks it to be cooked, like cooking a turkey breast at 131 F so it isn't all dried out and flavorless.
btw, try temp probing your steak after it sits for an hour at room temp. I bet it'll still be very cold.

>>17935321
You won't use it often enough to matter.
And even if you did it's no worse than eating fast food or pre packaged shit.

>>17939401
>discount
You wouldnt happen to, I dunno, WORK for Anove, would you anon?

>>17945503
Seriously, letting meat sit on the counter is retarded unless the room is super hot and you let it sit for a long time. Putting a steak on the counter for 30min is just going to increase the grey ring size. Not to mention potential food safety issues.

Reverse searing actually gets the job done and is way faster.

>>17946153
Eh, while it doesn't hurt anything, the main reason to set it out is to let the salt dry out the surface a bit. Though overnight in the fridge is better for that.

Sous Vide's difference is in two things:
Extremely precise results while being hands-off most of the process.
Deep brining effects because of the vacuum sealed environment.

>>17945317
>you should literally become a vegan
won't help. water supply is fucked with microplastics and guess what plants need to thrive

>>17945397
It looks like it has a top and rear heating element. As for "air fry" mode I'm assuming it's just convection bake with the fan going much faster than you normally would want it.
>>17945547
They have sales on it periodically so I've been checking every once in a while. AFAIK this is the lowest it's ever been.

Idk about you guys but I put all my sous vide stuff in a giant glass tub wrapped with aluminum foil. I put all the foodstuffs inside airtight glass cases/jars. Id use plastic but I don't want to make my parents/GF cautious cause of plastic. Works great m8s

also, I just want to point this out. The plastic often used in sous vide is the same shit that has been used for liners for crockpots and food containers. Its even more stable than the stuff they put on non-stick pans.

i swear /ck/ is the second most schizo board

>>17935581
And this is why COVID was such a shit show

>>17946767
electrolytes? they plastic too?

>>17935581
>slowly get patient used to 10% oxygen
>take off respirator
>create Olympic athlete

>>17939614
>eventual infertility
good

Once again, no one has mentioned sous vide is like cruise control for tempered chocolate and custards.

>>17948979
Nor any mention of easy a la minute-finished proteins
90% of /ck/ has never been inside of a commercial kitchen

>>17948979
Was thinking of making an ice cream from custards I'd make from sous vide but then that would mean another gadget lol

>>17935321
Plastic or not, just reverse sear. Same fucking thing w/o a $300 meme water circulator.

>>17945354
This guy knows what's up. Pic related, this is what reverse sear looks like.

>>17949049
why are there grill marks rather than a nice fat crust

>>17949054
Cause I seared it on the grill.

>>17949049
Just give me a plate full of that mac n cheese