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07-04-2017, 11:09 AM | #1 | |
YNWA
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Re: Sous vide
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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07-05-2017, 07:55 AM | #3 | |
Raw Dog
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Re: Sous vide
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Did two more porchettas for the 4th. Due to a menu change, these went for almost 40 hours instead of the planned 36. I wish I had stuck with 36. The extra time made it difficult to slice. The longer cook made it even more tender and it kind of fell apart as I was cutting it. The extra time didn't do anything to the texture, and the flavor was still spot on, I just preferred the first one I made.
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Sex junkie looking for a dealer |
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07-05-2017, 06:59 PM | #4 |
Life's too short Swishers
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Re: Sous vide
Just ordered an Echo Dot (for a great discount) today and I'm very excited to be able to turn on my sous vide from work, and maybe check the temp while away (not sure if I can do that just yet)
Question for yall, what are you using for vacuum sealing? |
07-05-2017, 07:09 PM | #5 |
Dogbert Consultant
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Re: Sous vide
Not sure how the dot plays in, but from my experience using the app mobily is that it doesn't always connect, and once it does it regularly disconnects and reconnects. This is not a problem for starting the water (I've done it from work a few times before heading home) as once it starts it doesn't turn off when disconnected from the app, but checking the temp regularly can't really be relied upon. I've also never had an issue with the temp not being correct, so whenever I tried to check the temp from the app it was moreso to say "cool it's still the right level" but I don't think it's necessary. Maybe I've just been lucky by not having any malfunctions
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"Ignoring all the racket of conventional reality" - Keller Williams |
07-05-2017, 07:21 PM | #6 |
Grrrrrr
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Re: Sous vide
I have a pair of foodsaver 2400 series machines. I buy bags from either "commercial bargains" or "food vac bags" on amazon. I go through a couple hundred bags a year, hardly a failure or problem with either vendor. |
07-06-2017, 10:21 AM | #7 |
F*ck Cancer!
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Re: Sous vide
I use an old Seal-a-Meal that I picked up from Costco years ago. They sell Food Saver now, I believe.
I use bags from Food Saver (they ciome in a bundle when I buy rolls for sealing my beads), and I also get bags from Amazon. I use both the small (1qt) and large (2qt, I believe) bags.
__________________
Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time. |
07-06-2017, 12:06 PM | #8 |
That's a Corgi
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Re: Sous vide
Buy vacuum rolls on Amazon or EBay. I have a Wesco sealer that takes up to 18" wide bags! Super cheap online and as nice quality as any you can think of.
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Port Wine & Claret | British Cars | Welsh Corgi's |
07-07-2017, 08:31 AM | #9 |
Dogbert Consultant
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Re: Sous vide
I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet
__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
07-07-2017, 10:11 AM | #10 | |
F*ck Cancer!
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Re: Sous vide
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__________________
Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time. |
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07-07-2017, 09:01 AM | #11 |
Dogbert Consultant
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Re: Sous vide
Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron grill pan) but they're gonna end up soaked in some of my new batch of bbq sauce I made on Tuesday, looking forward to trying it/them out
__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
07-10-2017, 04:44 PM | #12 |
Dogbert Consultant
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Re: Sous vide
Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.
I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting
__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
12-22-2021, 09:16 AM | #13 | |
Dogbert Consultant
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Re: Sous vide
Sure am glad I left some notes in this thread when I was working out my sous vide pork belly, making some for christmas morning and was worrying about what cooking time/temp to use then searched this thread and found my post below, guess I'm doing 170* 10 hours. Ive done smokey belly and asian style cherry, this time I'm leaning towards apple of some sort, maybe cook up the belly then at the end throw some apple slices on and caramelize them up. I'll report back
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__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
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07-10-2017, 04:47 PM | #14 |
Dogbert Consultant
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Re: Sous vide
Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals
__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
07-10-2017, 08:29 PM | #15 | |
YNWA
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Re: Sous vide
Quote:
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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07-14-2017, 06:41 AM | #16 |
Dogbert Consultant
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Re: Sous vide
A+, will be doing again soon. Thawed in the fridge, took them out of the bag, let them drip off most of the juices and put on the cast iron grill pan. These turned out amazing, they looked great and tasted on-point, made a little sauce with some leftover mango chutney and sriracha to complete it. I first did this because one of our go-to quick meals is the frozen mango chutney chicken skewers from trader joes, but they were out last time so I just bought the sauce and did them myself (no skewer), I won't be buying the frozen version again.
In fact, I might pre-cook another one or two just to keep in the freezer. Does anybody know if there's an "expiration" or an amount of time cooked chicken like this could stay in the freezer before reducing in quality? I would think no if it stays frozen, but I've been wrong about things before
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"Ignoring all the racket of conventional reality" - Keller Williams |
07-11-2017, 08:04 AM | #17 |
Møøse bites can be nasty
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Re: Sous vide
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
07-11-2017, 09:01 AM | #18 | |
Grrrrrr
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Re: Sous vide
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Yeah, $99 for the 800W Blue-Tooth is a great deal. Just bear in mind that the new multi-cook (multiple unit control) and multi-step (programmable automatic temp changes of the bath) app features might not be implemented for the BT 800W units. Only for the Wi-Fi and the Nano. Now, if you don't care about the wireless whiz-bang stuff and just want a solid cooker and are ok running the temps with a more basic BT app or just the dial, then it's a great deal. (I like reliability, so I don't use the app, I use the temp dial and an external timer.) |
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07-11-2017, 02:56 PM | #19 |
Uncle Kitty
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Re: Sous vide
As a low-tech guy I love the BT. That's a nice price.
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"You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba. |
07-12-2017, 10:18 AM | #20 |
YNWA
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Re: Sous vide
Trying my first long sous vide cook.
London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours. Plan to finish with butter in a cast iron skillet. I’ll try and remember to take pics when served.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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