Sous vide

[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.

[stearns]

mmm brat snaps, makes me think of shack

[CigarNut]

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error

[pnoon]

Originally Posted by CigarNut

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error

Let us know how it turns out, Michael.

[T.G]

Peter, I was skimming it quickly and misread the post.

[pnoon]

Originally Posted by T.G

Peter, I was skimming it quickly and misread the post.

Don't let that happen ever again.

[T.G]

Originally Posted by pnoon

Don't let that happen ever again.

EAD.

[CigarNut]

I cooked all the steaks medium rare and then seared the one steak longer, but left it a little pink.

Everyone loved the steaks, and our friends will be getting a sous vide unit soon

[pnoon]

Glad it worked out for you, Michael.

[stearns]

Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store

[Tio Gato]

Please post some pics and your opinion. Sounds yummy.

[stearns]

I'll try to remember to take pictures this time

[jonumberone]

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.





Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

[stearns]

holy f*** dom

[Chainsaw13]

Originally Posted by jonumberone

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.





Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

You just won the internet for the day.

[CigarNut]

Looks awesome, Dom!

[Tio Gato]

OMG Dom! That looks so amazing. Please please share the recipe!

[jonumberone]

Originally Posted by Tio Gato

OMG Dom! That looks so amazing. Please please share the recipe!

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin



Next I flipped it over for scoring and seasoning.



My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.



Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.

[jonumberone]

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.



Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.



The sharp provolone was key to the sandwich. It really cut into the richness of the pork.

[Chainsaw13]

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.