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/ck/ - Food & Cooking

File: 2.17 MB, 4032x3024, TBSV - No Crimes Unit.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Mon Jan 14 23:40:00 2019 No.11759896 [Reply] [Original]

What's the proper temperature to sous vide Taco Bell? Strangely couldn't find anything online.

>>	Anonymous Mon Jan 14 23:56:41 2019 No.11759995 I know ~141 and above is outside the TDZ, and reheating food should reach 165. So should I just set it for 165?

>>	Anonymous Mon Jan 14 23:58:03 2019 No.11760000 >>11759896 just set it to "spicy"

>>	Anonymous Mon Jan 14 23:58:15 2019 No.11760002 that's actually how they cook the meat at taco bell. It comes in big plastic bags, and you just put the sealed bags in hot water. I wanna say it's like 90 degrees celsius, just under boiling.

>>	Anonymous Tue Jan 15 00:00:15 2019 No.11760016 >>11759896 >Gringo Bandito >it's actually been used wew lad

>>	Anonymous Tue Jan 15 00:02:24 2019 No.11760024 >>11760002 badass

>>	Anonymous Tue Jan 15 00:03:58 2019 No.11760031 >>11760002 Yeah this anon is right. I worked there for 6 years. We keep that water at 200°F and everything is in there for a minimum of 30 minutes.

Anonymous Tue Jan 15 00:07:05 2019 No.11760048

>>11760002
I'm doing full burritos, not just the meat. I set it for 165F, but might crank it up another 15-20 degrees.
>>11760016
The original is a good step up from Cholula, but I still prefer green Cholula over green Gringo Bandito, though I usually mix the green with other things, and use green El Yucateca if I want a straight green table sauce. It just happened to be sitting on the counter.

Anonymous Tue Jan 15 00:28:34 2019 No.11760135
File: 2.16 MB, 4032x3024, TBSV2.jpg [View same] [iqdb] [saucenao] [google]

I'm just going to go with 165. I honestly just wanted to try this new container/lid I got as a late Xmas present. It's pretty nice, but I'm still kind of surprised it's taken almost half an hour to get up to temp.

>>	Anonymous Tue Jan 15 00:34:31 2019 No.11760159 >>11760135 >the Jim Beam and Gringo Bandito have disappeared, replaced by Old Viscosity and Secret Memevark I don't even know what to believe anymore.

>>	Anonymous Tue Jan 15 00:40:14 2019 No.11760188 >>11760135 Post results for science

>>	Anonymous Tue Jan 15 00:45:48 2019 No.11760214 >>11760135 Lol meme sauce

>>	Anonymous Tue Jan 15 00:47:33 2019 No.11760222 File: 2.20 MB, 4032x3024, TBSV3.jpg [View same] [iqdb] [saucenao] [google] It's in. Kind of disappointed that I still needed to use some tongs to hold it down, even after getting all the air out. I guess Taco Bell still uses some fillers...

>>	Anonymous Tue Jan 15 00:49:16 2019 No.11760228 >>11760222 Based Easy Cheese

>>	Anonymous Tue Jan 15 00:49:19 2019 No.11760229 >>11759896 >>11760135 >>11760222 why u keep changing the bottles on the left i see u nice trips btw

>>	Anonymous Tue Jan 15 00:50:08 2019 No.11760231 File: 1.40 MB, 2576x1932, 20190113_151908.jpg [View same] [iqdb] [saucenao] [google] >>11760222 If you're going to blow money on sous vide at least buy a cryovac sealer instead of those leaky ziplocks.

>>	Anonymous Tue Jan 15 00:53:06 2019 No.11760253 OP, I want to see you finish the burritos by searing or some shit

>>	Anonymous Tue Jan 15 00:55:38 2019 No.11760273 How is this any different from microwaving your leftover tacos?

Anonymous Tue Jan 15 01:22:23 2019 No.11760461
File: 2.26 MB, 4032x3024, TBSV4.jpg [View same] [iqdb] [saucenao] [google]

Half an hour in I decided to turn it down to 150. They were only in the fridge so I'm sure they're up to a safe temp by now.
>>11760231
I bought the Anova last year. This year I got the container and lid. Next year I plan on getting the actual vacuum sealer.
>>11760253
I also need to pick up a kitchen torch. Fortunately I thought ahead and ordered all my burritos grilled.
>>11760273
>tacos
Kek. I usually microwave my TB burritos. This is just an experiment (and unironically dinner).

>>	Anonymous Tue Jan 15 01:38:34 2019 No.11760551 File: 2.23 MB, 4032x3024, TBSV5.jpg [View same] [iqdb] [saucenao] [google] Just about at an hour now. Do you think I'm good?

>>	Anonymous Tue Jan 15 01:39:45 2019 No.11760561 >>11760551 Yeah you're good anon.

>>	Anonymous Tue Jan 15 01:39:46 2019 No.11760562 File: 119 KB, 1600x962, IMG-20180724-WA0020.jpg [View same] [iqdb] [saucenao] [google] one of my friends sous vided a hot pocket once apparently the results were displeasing

>>	Anonymous Tue Jan 15 01:40:48 2019 No.11760568 File: 102 KB, 1599x899, IMG-20180724-WA0022.jpg [View same] [iqdb] [saucenao] [google] >>11760562

>>	Anonymous Tue Jan 15 01:42:45 2019 No.11760580 File: 97 KB, 899x1599, IMG-20180724-WA0023.jpg [View same] [iqdb] [saucenao] [google] >>11760568

>>	Anonymous Tue Jan 15 01:46:29 2019 No.11760593 >>11760562 As expected. Hot pockets are shit when cooked properly.

>>	Anonymous Tue Jan 15 01:47:47 2019 No.11760598 >>11760593 This. Hot pockets are always disgusting.

>>	Anonymous Tue Jan 15 01:51:05 2019 No.11760612 >>11760562 I used to heat them up in the toaster oven. Then one time I was really hungry and didn't want to wait 20+ minutes, so I used the microwave. I never went back; hot pockets will always be best microwaved.

>>	Anonymous Tue Jan 15 01:56:35 2019 No.11760634 >>11760612 I battered and deep fried one once for the fun of it. Was basically a hot pocket chimichanga. Tasted about as good as a hot pocket could.

>>	Anonymous Tue Jan 15 02:11:02 2019 No.11760708 File: 2.25 MB, 4032x3024, TBSV6.jpg [View same] [iqdb] [saucenao] [google] >>11760551 Here she is. Moment of truth.

>>	Anonymous Tue Jan 15 02:15:47 2019 No.11760728 >>11760708 oh shit

Anonymous Tue Jan 15 02:29:29 2019 No.11760787
File: 1.69 MB, 4032x3024, TBSV7.jpg [View same] [iqdb] [saucenao] [google]

Welp. Seems like the water seeped in somehow. Guess it's time to invest in the cryovac, and a decent kitchen torch. With a few tweeks it would still be better than the microwave, but right now it's a definite failure. I'll put the next one on the carbon steel and see if it's salvageable.

>>	Anonymous Tue Jan 15 02:33:48 2019 No.11760804 do a pop tart next

>>	Anonymous Tue Jan 15 02:46:44 2019 No.11760851 File: 1.85 MB, 4032x3024, TBSV8.jpg [View same] [iqdb] [saucenao] [google] Well here we go. Fingers crossed.

Anonymous Tue Jan 15 02:58:30 2019 No.11760902
File: 1.90 MB, 4032x3024, TBSV9.jpg [View same] [iqdb] [saucenao] [google]

>>11760851
Good thing I know how to actually cook...
>>11760804
pop tarts are designed to be toasted. I'm going to pick up a torch in a couple days, but even if I do a pop tart it will be a disappointment.

>>	Anonymous Tue Jan 15 03:08:34 2019 No.11760932 >>11760787 Just get any vacuum sealer that doesn't suck shit. You can pick up a nice vacsealer that still works at goodwill for less than 10 bucks, and get rolls of bags for cheap online.

>>	Anonymous Tue Jan 15 03:13:15 2019 No.11760949 >>11760461 >>11760231 Fair enough

>>	Anonymous Tue Jan 15 03:17:20 2019 No.11760960 File: 89 KB, 800x593, mybravelittleman.jpg [View same] [iqdb] [saucenao] [google] Op is my hero +1 internet

>>	Anonymous Tue Jan 15 03:17:22 2019 No.11760961 >>11760902 That actually looks tasty

>>	Anonymous Tue Jan 15 03:18:02 2019 No.11760964 >>11759896 75 for 12 hours

>>	Anonymous Tue Jan 15 03:40:00 2019 No.11761029 File: 1.84 MB, 4032x3024, TBSV10.jpg [View same] [iqdb] [saucenao] [google] >>11760902 It actually turned out pretty good, despite fucking up the one thing you don't want to fuck up. Taco Bell + Anova = Good Eats.

>>	Anonymous Tue Jan 15 04:17:44 2019 No.11761158 File: 1.78 MB, 3524x2642, TBSV11.jpg [View same] [iqdb] [saucenao] [google] >>11761029 Last burrito. Put a good hard crust on this one and undid most of the sogginess. Things are looking good.

>>	Anonymous Tue Jan 15 08:11:04 2019 No.11761806 File: 277 KB, 731x508, 1543941698548.png [View same] [iqdb] [saucenao] [google] >>11760960 >giving people Internets You're a cool guy.

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