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chuckula
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2 TILs about our pal Jeff Kampman

Tue Mar 12, 2019 10:09 am

So two interesting tidbits from listening to chirping birds:

1. Our pal Jeff is going to be doing a podcast with Ashraf Eassa, who is a well-known industry analyst. That should be fun and I'd like to know more details.

2. Jeff has taken the plunge into sous vide cooking! AWESOME!
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Re: 2 TILs about our pal Jeff Kampman

Tue Mar 12, 2019 10:52 am

chuckula wrote:
2. Jeff has taken the plunge into sous vide cooking! AWESOME!

Is it wrong that I've used my sous vide as much for beer fermenting (with newly discovered high temperature yeast strains) as I have for cooking food? :lol:
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Re: 2 TILs about our pal Jeff Kampman

Tue Mar 12, 2019 11:09 am

just brew it! wrote:
chuckula wrote:
2. Jeff has taken the plunge into sous vide cooking! AWESOME!

Is it wrong that I've used my sous vide as much for beer fermenting (with newly discovered high temperature yeast strains) as I have for cooking food? :lol:


Wrong? Brew, that is *brilliant.*
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chuckula
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Re: 2 TILs about our pal Jeff Kampman

Tue Mar 12, 2019 11:13 am

just brew it! wrote:
chuckula wrote:
2. Jeff has taken the plunge into sous vide cooking! AWESOME!

Is it wrong that I've used my sous vide as much for beer fermenting (with newly discovered high temperature yeast strains) as I have for cooking food? :lol:


Normally I'd say yes. But when your handle is Just Brew It! then I would expect nothing less!
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Re: 2 TILs about our pal Jeff Kampman

Tue Mar 12, 2019 12:20 pm

Sous vide as a hobby or as a career??
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 9:08 am

anotherengineer wrote:
Sous vide as a hobby or as a career??

why not both?
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 9:17 am

just brew it! wrote:
chuckula wrote:
2. Jeff has taken the plunge into sous vide cooking! AWESOME!

Is it wrong that I've used my sous vide as much for beer fermenting (with newly discovered high temperature yeast strains) as I have for cooking food? :lol:


Amazing, and here I've been using mine to test heat sinks like a fool!
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 11:12 am

I'm not usually one for podcasts but Ashraf Eassa has always come across as very intelligent and well informed, so seeing him do one with Jeff Kampman could be interesting.
 
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 11:16 am

derFunkenstein wrote:
anotherengineer wrote:
Sous vide as a hobby or as a career??

why not both?


I believe there is some 6 michelin tire chef in vegas somewhere that sous vides steaks in butter then throws them on a grill to finish. Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it. Though, it certainly can't be that bad!!!
 
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 11:40 am

just brew it! wrote:
chuckula wrote:
2. Jeff has taken the plunge into sous vide cooking! AWESOME!

Is it wrong that I've used my sous vide as much for beer fermenting (with newly discovered high temperature yeast strains) as I have for cooking food? :lol:

Interested in hearing your views.
I did a root beer porter with Hornindale Kveik (from Escarpment Labs) and it is just finished carbonating. Fermented out in under 2 days :o
 
chuckula
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 11:42 am

shaq_mobile wrote:
derFunkenstein wrote:
anotherengineer wrote:
Sous vide as a hobby or as a career??

why not both?


I believe there is some 6 michelin tire chef in vegas somewhere that sous vides steaks in butter then throws them on a grill to finish. Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it. Though, it certainly can't be that bad!!!


Look up the "sous vide everything" channel on YouTube. Not a Michelin star chef, but very entertaining and he makes some awesome looking food.
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 11:45 am

shaq_mobile wrote:
derFunkenstein wrote:
anotherengineer wrote:
Sous vide as a hobby or as a career??

why not both?


I believe there is some 6 michelin tire chef in vegas somewhere that sous vides steaks in butter then throws them on a grill to finish. Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it. Though, it certainly can't be that bad!!!


I haven't tried it, but I've wondered about sous vide confit, bag of oil and food being warmed by circulating water. Seems like a good idea.
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 12:02 pm

yeah i guess my main concern would be the fat bonding with any flavor in the meat. ive seen a few youtube channels try sous vide in butter, and they said it came out tasting less like the original meat. but if you took a lean, cheap cut, then overseasoned the butter, i'm sure itd be fine. i think sous vide'ing steaks is not exactly the purpose, right? dry steaks arent usually an issue if you are doing a good enough job.

i guess you could try and make a brown sauce with the leftover butter and try to reincorporate the flavor. i mean as long as you arent par boiling, there's always a solution. ;)
 
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 12:08 pm

shaq_mobile wrote:
yeah i guess my main concern would be the fat bonding with any flavor in the meat. ive seen a few youtube channels try sous vide in butter, and they said it came out tasting less like the original meat. but if you took a lean, cheap cut, then overseasoned the butter, i'm sure itd be fine. i think sous vide'ing steaks is not exactly the purpose, right? dry steaks arent usually an issue if you are doing a good enough job.

i guess you could try and make a brown sauce with the leftover butter and try to reincorporate the flavor. i mean as long as you arent par boiling, there's always a solution. ;)


I've heard similar things. Part of it might be that the relatively short cook times for a steak done conventionally only allows the butter to brown on the exterior, but the protracted sous vide process allows for too much interaction between the butter and the meat.

Another point that the experts know when it comes to meat: It will come out of the sous vide cooked but looking pretty awful. The post sous vide browning process is critical to giving the meat the look & external texture you want.
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 12:20 pm

I've also seen the "add butter with steak in sous vide" resulting in "worse" flavor, and that's because your greatest boost to a steak's flavor comes from the salt. Heck, that's basically all a good steakhouse does, keep the meat in a salty, dry environment for many days. It's basically a process to decrease the moisture content of the meat, resulting in higher relative concentrations of salt, fat, and protein.

With sous vide, adding butter (or any fat) to the bag means that your salt is diffusing into the meat AND the fat, meaning less salt content in the steak's interior, resulting in less tenderization and flavor. On top of that, you generally want the added fat content to brown up (oh, sweet maillard), which can't happen in the cooler, watery sous vide.
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 12:25 pm

Since the heat is relatively low I'm LESS concerned about eating from heated plastic, though it still wouldn't be my favorite thing. Glass jars more my angle
 
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 3:21 pm

shaq_mobile wrote:
Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it.
Savory dishes are art. Pastry is science. Watch Alton Brown on Good Eats If you’re craving more of the science that explains why chefs do what they do.
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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 7:14 pm

The main reasoning for cooking a steak sous vide is you can easily get the entire steak to the level of perfect doneness, whatever you consider perfect. No having to worry about rare in the middle and well done around the edge. The down side, as mentioned is that they come out looking less than appetizing. Some time ago, I saw an Adam Savage video, testing different methods for searing a steak that had been cooked sous vide.

https://www.youtube.com/watch?v=JB1x0O-bhrw

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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 8:54 pm

JustAnEngineer wrote:
shaq_mobile wrote:
Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it.
Savory dishes are art. Pastry is science. Watch Alton Brown on Good Eats If you’re craving more of the science that explains why chefs do what they do.


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Re: 2 TILs about our pal Jeff Kampman

Wed Mar 13, 2019 9:07 pm

JustAnEngineer wrote:
Pastry is science.

And Bravetart is a worthy teacher.
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Re: 2 TILs about our pal Jeff Kampman

Thu Mar 14, 2019 6:09 pm

JustAnEngineer wrote:
shaq_mobile wrote:
Not sure if it has any merit to it. I think cooking has a massive amount of anecdotal "knowledge" in it.
Savory dishes are art. Pastry is science. Watch Alton Brown on Good Eats If you’re craving more of the science that explains why chefs do what they do.


Yeah I have years of cooks illustrated and Alton Brown is great. I was mostly referring to how often I hear wildly conflicting information.

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