Post by: grundy53 on December 01, 2018, 12:40:37 PM
Post by: Stein on December 01, 2018, 12:43:00 PM
Check out Sous Vide Everything on YouTube if you haven’t.
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Post by: Angry Perch on December 01, 2018, 12:45:10 PM
Post by: grundy53 on December 01, 2018, 01:02:58 PM
There is no doubt, I have a prime brisket in now.Thanks. I'll check it out.
Check out Sous Vide Everything on YouTube if you haven’t.
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Post by: merkaba93 on December 01, 2018, 05:26:01 PM
Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.
Post by: grundy53 on December 01, 2018, 05:36:15 PM
Angry Perch is right. Soft boiled eggs are so much easier with a sous vide machine. Then mix up some venison breakfast sausage, wrap that egg with sausage, flour dredge, egg wash, bread crumbs, then use your fryer to make scotch eggs. Serve over some cheddar sage grits. Great wild game play on some English/Southern fusion.That sounds delicious. I'm going to have to give it a try.
Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.
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Post by: merkaba93 on December 01, 2018, 06:02:51 PM
Angry Perch is right. Soft boiled eggs are so much easier with a sous vide machine. Then mix up some venison breakfast sausage, wrap that egg with sausage, flour dredge, egg wash, bread crumbs, then use your fryer to make scotch eggs. Serve over some cheddar sage grits. Great wild game play on some English/Southern fusion.That sounds delicious. I'm going to have to give it a try.
Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.
Sent from my SM-G950U using Tapatalk
I've done it a few times. Quail scotch eggs are a fun twist too. More of an appetizer than a meal.
Post by: 92xj on December 01, 2018, 06:15:03 PM
Post by: KFhunter on December 01, 2018, 08:14:55 PM
Post by: merkaba93 on December 01, 2018, 08:22:14 PM
Post by: KFhunter on December 01, 2018, 08:50:58 PM
With a chamber vac I should be able to sous vide a lot more things, like frozen soup that's in a bag. It's not a sexy use of a sous vide cooker but it would be effective, I have done it on a stove top (pot of hot water, toss in bag) but it ties up my stove top.
I do have frozen wet things in a seal a meal bag but I have to leave the bag top open, freeze, then seal it, I don't like doing this because I can't really get the bag flat unless I thaw, flatten, then refreeze - no thanks.
As for the steaks I can't wait to try it.
Ribs? Pops is a rib boiler, I'd like to try sous vide ribs so at least all the flavor isn't floating at the top of the pot :chuckle:
Post by: merkaba93 on December 01, 2018, 08:53:53 PM
Unless you want an excuse to buy a chamber style. Then by all means, you need a new one of sure!
Post by: Angry Perch on December 01, 2018, 10:51:15 PM
Post by: pianoman9701 on December 03, 2018, 11:01:24 AM
Post by: syoungs on December 03, 2018, 12:09:34 PM
Post by: pianoman9701 on December 03, 2018, 12:21:53 PM
looks like the annova can be had for 65$ on amazon. I may just pick one up to play with after reading all the recent stuff on cooking with this method.
Make sure it's the 800w, not the 600w. There's a huge difference. The strata is a knock-off of the Anova.
Post by: syoungs on December 03, 2018, 12:28:33 PM
seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1
Post by: KFhunter on December 03, 2018, 12:33:39 PM
also got that pacific northwest cookbook :tup:
Post by: pianoman9701 on December 03, 2018, 12:47:03 PM
the one for 65$ is listed as 750w. The wifi big brother version at 900w.
seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1
I've been trying to think how I would use the Wifi and can't really come up with a scenario that equals safe food. I wouldn't go with fewer than 800w.
Post by: KFhunter on December 03, 2018, 01:06:37 PM
the one for 65$ is listed as 750w. The wifi big brother version at 900w.
seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1
I've been trying to think how I would use the Wifi and can't really come up with a scenario that equals safe food. I wouldn't go with fewer than 800w.
Joule owners say they wouldn't go anything less than 1100W :chuckle:
higher watts would be faster recovery times when dumping in food and quicker initial heating of the water but unnecessary for the duration of the cook
I think the slower recovery after dumping in food and initial heating of the water could be mitigated by using a stove top on low heat, done carefully it shouldn't exceed the desired temp set on the circulator.
Still 750w is only 6.25% less than 800W
Post by: pianoman9701 on December 03, 2018, 01:47:22 PM
Post by: 92xj on December 03, 2018, 08:46:39 PM
(https://farm5.staticflickr.com/4827/45258197515_c366c8fdb2_b.jpg)
(https://farm5.staticflickr.com/4822/45258196955_810f39abc5_b.jpg)
Post by: pianoman9701 on December 04, 2018, 07:35:45 AM
Post by: frazierw on December 04, 2018, 07:47:31 AM
For all you guys getting into sous vide, I'd highly recommend a bath container like the one in the pics below. Cut your hole exactly to fit the body of the sous vide to avoid any evaporation. I have gone as long as 24 hours and had to add zero water as nothing evaporates with my set up. Also, the lids snaps onto the container with a tight fit, allowing you to place edges of the vac bags in the lid closing surface holding bags in place, off the walls and off of the sous vide. No need for racks or bags floating around. I will take pictures of that tomorrow when I put the back strap and tenderloin in for cooking. For now, order and copy this setup and you will be on your way to hassle free cooking...
(https://farm5.staticflickr.com/4827/45258197515_c366c8fdb2_b.jpg)
(https://farm5.staticflickr.com/4822/45258196955_810f39abc5_b.jpg)
GENIUS!
I love it
Post by: Whitpirate on December 04, 2018, 09:39:48 AM
Post by: Alchase on December 04, 2018, 09:54:14 AM
Why use Souse Vide on a steak, when you have to throw it on a grill/fry pan/BBQ to finish it?
Especially since it only takes a few minutes to completely grill/fry/bbq a steak?
Post by: Fl0und3rz on December 04, 2018, 09:57:45 AM
I do not know much bout Sous Vide so excuse my ignorance of the process, so my question is:
Why use Souse Vide on a steak, when you have to throw it on a grill/fry pan/BBQ to finish it?
Especially since it only takes a few minutes to completely grill/fry/bbq a steak?
As I understand it, there is a whole new world of flavor awaiting.
We got one last Christmas and returned it after we decided it was not for us due to the time considerations you note.
I still want to craft my own roast beef using one, however, as I am a sucker for a rare roast beef sammich.
Post by: syoungs on December 04, 2018, 09:59:01 AM
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
Post by: Alchase on December 04, 2018, 10:25:23 AM
you cook the entire steak to the same desired tempature, then sear afterwords.
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
Oh God, please do not let my wife here this!
She thinks any form of pink is raw, no matter how I explain the difference to her, she gets grossed out by rare through medium well,
LOL
Thanks for the explanation. I can see hoe this would be beneficial when doing roast :tup:
Post by: syoungs on December 04, 2018, 10:41:21 AM
you cook the entire steak to the same desired tempature, then sear afterwords.
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
Oh God, please do not let my wife here this!
She thinks any form of pink is raw, no matter how I explain the difference to her, she gets grossed out by rare through medium well,
LOL
Thanks for the explanation. I can see hoe this would be beneficial when doing roast :tup:
I actually refuse to ruin a steak by cooking it till its grey, I will cook it medium well. if my wife wants it done more, she microwaves it :chuckle:
Post by: Angry Perch on December 04, 2018, 10:47:24 AM
Post by: pianoman9701 on December 04, 2018, 11:03:55 AM
you cook the entire steak to the same desired tempature, then sear afterwords.
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
Resting meat to room temperature after searing/torching will eliminate a lot of juices running. A great many chefs recommend it. A nice prime NY steak done medium sous vide and rested 20 minutes won't bleed when you cut it and will taste out of this world, although my wife and I are fans of rare. She really didn't like steak much before I got the circulator. Now, she really enjoys them.
The biggest benefit I enjoy is the ability to have everything ready at once. If you know how long your resting time will be and how long it takes to make the veggies and other sides, you can enjoy a cocktail or 4 with your guests and still do it all timed perfectly whenever you're ready to eat. Just prepare all of the sides ahead of time and cook when you know your timing. It also means that if someone arrives late, it doesn't spoil the whole meal for everyone waiting for them.
Post by: KFhunter on December 04, 2018, 01:06:06 PM
you cook the entire steak to the same desired tempature, then sear afterwords.Same here, wife sees pink and turns her nose up at it. Gawd I hate regrilling a perfectly done steak to get the pink out, sacrilegious
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
sent from the telephone
Post by: frazierw on December 04, 2018, 01:43:28 PM
you cook the entire steak to the same desired tempature, then sear afterwords.
the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.
Resting meat to room temperature after searing/torching will eliminate a lot of juices running. A great many chefs recommend it. A nice prime NY steak done medium sous vide and rested 20 minutes won't bleed when you cut it and will taste out of this world, although my wife and I are fans of rare. She really didn't like steak much before I got the circulator. Now, she really enjoys them.
The biggest benefit I enjoy is the ability to have everything ready at once. If you know how long your resting time will be and how long it takes to make the veggies and other sides, you can enjoy a cocktail or 4 with your guests and still do it all timed perfectly whenever you're ready to eat. Just prepare all of the sides ahead of time and cook when you know your timing. It also means that if someone arrives late, it doesn't spoil the whole meal for everyone waiting for them.
Are you resting it for 20 minutes after you sear it, or resting it between the sous vide and sear?
Post by: pianoman9701 on December 04, 2018, 02:02:08 PM
Post by: Southpole on December 04, 2018, 02:04:49 PM
Post by: frazierw on December 04, 2018, 02:11:38 PM
After the sear. I sear it right out of the water.
how do you keep it warm while it is resting?
Post by: 92xj on December 04, 2018, 02:15:54 PM
After the sear. I sear it right out of the water.
how do you keep it warm while it is resting?
Wrap in foil, throw a towel over it while it sits.
Post by: vandeman17 on December 04, 2018, 02:23:16 PM
After the sear. I sear it right out of the water.
how do you keep it warm while it is resting?
Wrap in foil, throw a towel over it while it sits.
I usually cover my steaks with a pan and a towel since I am cheap :chuckle:
Post by: pianoman9701 on December 04, 2018, 02:57:18 PM
After the sear. I sear it right out of the water.
how do you keep it warm while it is resting?
I don't want to keep it warm. I want to get it to room temperature.
Post by: Switchback on December 04, 2018, 03:04:49 PM
The hot water from my tap is right around 130°, so if I put it on full blast right into the cooler there's essentially no waiting time – especially for steaks, which I usually do 125-129°. The cooler is so helpful for keeping the temp stable, and on longer cooks (like more than a day) I just set the cooler in the garage so it's not taking up counter space. You can get the Coleman Party Stackers on amazon, I think mine was under $20.
Also, for steaks and smallish stuff, I usually leave the vac sealer in the pantry and just use a gallon zip-loc freezer bag. If you leave the top of the bag open and immerse the bag/steak in the water down to the top of the bag, it forces all the air out just like vacuum sealing. Works really well and is quick and easy (I have a big, clunky 15" vac sealer that's a pain to break out for a couple steaks).
Post by: KFhunter on December 04, 2018, 04:19:16 PM
hrm... can I cold smoke it, then sous vide it?
130 degrees for how long? I don't have my cooker yet it's in the mail.
the family I'm cooking it for likes their prime ribs well done done done BLICK! but dang it's hard to cook most of the pink out of a prime rib!
Post by: KFhunter on December 04, 2018, 04:30:08 PM
Post by: Angry Perch on December 04, 2018, 04:48:03 PM
I'm going to do a big prime rib for christmas dinner, I have some of those big ziplock bags that holds like 5 gallons and I got some old coolers laying around and I got a bunch of hole saws[/b]
hrm... can I cold smoke it, then sous vide it?
130 degrees for how long? I don't have my cooker yet it's in the mail.
the family I'm cooking it for likes their prime ribs well done done done BLICK! but dang it's hard to cook most of the pink out of a prime rib!
Sounds like you need to prepare a medium rare prime rib, and a couple packs of hot dogs!
Post by: pianoman9701 on December 05, 2018, 08:16:43 AM
I'm going to do a big prime rib for christmas dinner, I have some of those big ziplock bags that holds like 5 gallons and I got some old coolers laying around and I got a bunch of hole saws
hrm... can I cold smoke it, then sous vide it?
130 degrees for how long? I don't have my cooker yet it's in the mail.
the family I'm cooking it for likes their prime ribs well done done done BLICK! but dang it's hard to cook most of the pink out of a prime rib!
So you sous vide it med-rare, finish it in a hot oven 450F for 20 minutes, let it rest for 30 minutes, then slice fairly thin for the heathens who want it well (1/4") and put the slices back in the oven for 10 minutes on flat pans. Then, don't ever cook beef for them again, ever!
Post by: syoungs on December 05, 2018, 08:38:39 AM
Post by: Angry Perch on December 08, 2018, 10:05:44 AM
Post by: merkaba93 on December 08, 2018, 10:39:26 AM
Post by: Fl0und3rz on December 08, 2018, 10:46:21 AM
Post by: pianoman9701 on December 08, 2018, 11:06:05 AM
Post by: banishd on December 08, 2018, 11:42:23 AM
Post by: pianoman9701 on December 09, 2018, 09:12:24 AM
Post by: Angry Perch on December 09, 2018, 11:23:50 AM
I bought the lid for my Cambro tub yesterday. The hole I cut was sloppy but it still eliminated any evaporation. Sous vide lamb shanks in since 5 pm yesterday. Ginger, lemon grass, star anise, garlic, green onion, smoked shoyu, Noble bourbon maple syrup, Noble XO, Thai chilies, crimini mushrooms. This recipe is loosely based on Babi Chin, which uses pork belly. Omce the lamb comes out, I'll reduce the mixture to a syrup. Dinner at 6. More pics to follow tonight.
6:oo, that gives me plenty of time to get there! Sounds fantastic.
Post by: pianoman9701 on December 09, 2018, 12:36:05 PM
Post by: pianoman9701 on December 09, 2018, 07:16:50 PM
Post by: merkaba93 on December 09, 2018, 07:25:58 PM
Post by: Chase2008 on December 09, 2018, 08:17:35 PM
Post by: kellama2001 on December 09, 2018, 10:10:33 PM
Post by: shadowless_nite on December 18, 2018, 09:54:50 PM
Will Sous vide make a tough piece of meat tender?
It will make it tender to the point its mush and not the desired texture.
Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.
Post by: pianoman9701 on December 19, 2018, 07:56:46 AM
Will Sous vide make a tough piece of meat tender?
It will make it tender to the point its mush and not the desired texture.
Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.
I char the fat on steaks and they're fine.
Post by: Southpole on December 19, 2018, 08:22:27 AM
Thank you for your answerWill Sous vide make a tough piece of meat tender?
It will make it tender to the point its mush and not the desired texture.
Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.
Post by: KFhunter on January 09, 2019, 12:28:53 AM
Sous vide worthy?
Post by: pianoman9701 on January 09, 2019, 05:51:56 AM
Post by: Angry Perch on January 09, 2019, 08:57:32 AM