Sous vide

[stearns]

Originally Posted by pnoon

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

x 10

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

[T.G]

Originally Posted by stearns

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

SV sausages tend to be much juicer. I've never used long cooks though, Peter would have to tell you if the texture changes any with a 10 hour cook.

I don't think a hot dog would change that much since it's already cooked.

[stearns]

Originally Posted by T.G

I don't think a hot dog would change that much since it's already cooked.

I figured the same, just some early morning ramblings

[T.G]

Originally Posted by stearns

I figured the same, just some early morning ramblings

Heh.

BTW, now that I think about it, I recall that I SV'd a few slices of spam once. It did nothing for it. Actually might have made it worse.

[stearns]

Originally Posted by T.G

Heh.

BTW, now that I think about it, I recall that I SV'd a few slices of spam once. It did nothing for it. Actually might have made it worse.

People always say spam can be made into something edible, I've never seen it

[T.G]

Originally Posted by stearns

People always say spam can be made into something edible, I've never seen it

spam musubi

[pnoon]

Originally Posted by stearns

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

Originally Posted by T.G

SV sausages tend to be much juicer. I've never used long cooks though, Peter would have to tell you if the texture changes any with a 10 hour cook.

I don't think a hot dog would change that much since it's already cooked.

Links are definitely juicier. Texture is, if anything, improved. Searing on cast iron give the brats that snap when you bite into them. Plus there is no danger of overcooking them compared to finishing on the grill.

Not sure where you got 10 hours, Adam. My smilie times 10, maybe?
Cook time was two hours.