podzap
Senior Member
Cool, which hotel was that? Obviously, I don't stay in hotels in Helsinki since I live here!
Sous Vide Sous vide - help me get a good result
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Cool, which hotel was that? Obviously, I don't stay in hotels in Helsinki since I live here!
podzap
Senior Member
Good write up, man.
I suppose if I were cooking for 6-8 people inside the kitchen, I wouldn't be doing individual steaks in the first place. On the grill, no problem, but not in the kitchen. No, I'd just buy a 3-4kg entrecote or rib roast, put it in my convection steam oven for 45 minutes and then slice it at the table. Of course, that does rely on timing (you need to turn the oven on and also take the roast out when it's done).
Hah! Maybe people think that a "convection steam oven" is also a gadget
Fact is, it cooks roasts in half the time of a normal convection oven.If you were my neighbor, I'd hand you a ziplocked bag of chile seeds and ask you to SV them for 24 hours for super-fast sprouting
And then I'd share some chiles with you when they were full-grown.
Thanks for all the suggestions! I made an Excel with a list of all of them.
Perhaps I was really orientating myself at the beginning too much on steaks that, like everybody is saying, are not the best thing to sous vide.
Confit duck legs sound interesting, perhaps I do Cassoulet next weekend
I must also try some tougher cuts of meat (I really like pork shoulder suggestion) for much longer time. In fact I never tried to cook anything for more than 2.5 hours.
Unfortunately many cuts you are mentioning are not easily obtainable for me in Belgium, like brisket and short ribs. Butchers here cut meat in a different way!
But thanks for all suggestions. They made me want to try sous vide for some more and not lock it in the drawer.
Perhaps I was really orientating myself at the beginning too much on steaks that, like everybody is saying, are not the best thing to sous vide.
Confit duck legs sound interesting, perhaps I do Cassoulet next weekend
I must also try some tougher cuts of meat (I really like pork shoulder suggestion) for much longer time. In fact I never tried to cook anything for more than 2.5 hours.
Unfortunately many cuts you are mentioning are not easily obtainable for me in Belgium, like brisket and short ribs. Butchers here cut meat in a different way!
But thanks for all suggestions. They made me want to try sous vide for some more and not lock it in the drawer.
podzap
Senior Member
Perhaps somewhat. Mine can be set to steam only and the lowest temp is like 30c, adjustable in 1c increments. I've never tossed vac bags in the oven, though. Plus, EU law limits all newish stovetops and ovens to 4 hours maximum operation and there is no way to override/disable this.
Also, my oven has a stand-alone tank which only lasts for about 30 minutes and then it starts beeping "refill me".
Michi
I dislike attempts to rewrite history
For a cooktop, I can sort of see this make sense. For an oven, it's pretty silly. What about those slow braises, or making jerky?
podzap
Senior Member
You get to drag your tired ass out of bed in the middle of the night to turn your oven on again. Seriously.
Michi
I dislike attempts to rewrite history
Bloody hell, that's just stupid. But that's what you get when politicians with no clue about technology and engineering, and without domain knowledge, get to legislate. Four hours, eh? How about something more usable, such as 10 hours if below 80 ºC, 6 hours if below 160 ºC, or some such?
But fear not. Here in Australia, we don't have politicians who legislate ovens. Instead, they legislate encryption. Classic example of the Dunning Kruger effect. But, in this case, the consequences are technical infeasibility, harming the Australian IT security industry, and eroding civil rights. Just a tad more significant than an inability to make jerky.
Never mind, move along, nothing to see here…
podzap
Senior Member
As far as I can tell, it stems from the will to mitigate the massive strain placed on the shared EU power grids when you get 750 million people trying to cook a 10-15kg ham at the same time each year on the night of December 23rd-24th.
They have also limited the maximum wattage of domestic vacuum cleaner motors for the same reason now. The newer hoovers suck really bad now in that they don't really suck nearly as well as they used to
If everybody in Europe switches to SV cooking their hams then guess what's next? Circulators with hard-coded 4-hour operation
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Michi
I dislike attempts to rewrite history
Hopefully not. Sous vide is amazingly energy efficient, especially if you use an insulated container.If everybody in Europe switches to SV cooking their hams then guess what's next? Circulators with hard-coded 4-hour operation
For your oven, surely, there must be software hacks to disable the timer? I'd do some searches. There is a chance that someone in the "fix it" movement has come up with something.
ha ha, I could just see people 'bricking' their ovens
Michi
I dislike attempts to rewrite history
If it won't stay on for more than four hours, it's bricked already…
podzap
Senior Member
The older ones had the timer connected to an analog on-off knob. You turned the knob to turn on the oven and depending how far you turned it, you got between 1 minute and 4 hours.
The new ones just have a silent built-in max-timer - if you don't set any timer at all, they will simply power off after 4 hours. Same with the newish stovetops.
But yeah, this is not specific to my appliances or Finland - this is EU-wide law.
Uncle Mike
Well-Known Member
Can you just turn it back on after 4 hours?
podzap
Senior Member
Sure. And then it will go for max another 4 hours.
I think it was the airport Hilton.
Wow that blows... we redid our kitchen in 2015 and got a series 8 Bosch (HBG633CS1S) no timer thankfully, and we were just thinking of swapping it for a steam convection, no room for a second oven. However after reading that not going to happen, thank you very much for that useful info
!
podzap
Senior Member
Wow that blows... we redid our kitchen in 2015 and got a series 8 Bosch (HBG633CS1S) no timer thankfully, and we were just thinking of swapping it for a steam convection, no room for a second oven. However after reading that not going to happen, thank you very much for that useful info
Have you actually tried leaving it on and seeing what happens at 4 hours?
Yea made a few "joulu kinkku" with it since with very long cooks as well as a plenty of other cooks over 4 hrs, never shut down (unless programmed to with temp probe or timer).
podzap
Senior Member
You got lucky with the Bosch it seems
Every oven and most cooktops I've ever had shut down automatically during the middle of the night, the brand new ones and even the ones from 30 years ago.Whirlpool (who also makes Ikea's ovens) has this to say:
Translation:
"Automatic shutdown
For safety reasons, the oven shuts down automatically after 4.5 hours of continuous operation (with the exception of special modes)."
Which might mean that it doesn't shutdown automatically if you are using a temp probe and don't hit your target temp during 4.5 hours or you set the timer for longer than that. My timer has a max setting of 4 hours.
