Sous vide

stearns · 05-23-2017, 08:14 AM

I'd call attempt #2 at juicy lucy's a success, cheese stayed in all three up until I flipped them, after there were a few spots where you could see it but only one of the three had enough spill over to touch the grill pan. I cooked them to 133* in the SV but I was worried about the temperature of the chorizo I put in so I kept them on the pan for a little longer than I would with just beef. The vacuum sealer definitely helped them keep their shape and seal the seams. The cheese kept in their little pockets for all and stayed there pretty much until the last bite, but was still oozy and not too hot. One did overflow out the other side on the first bite but that wasn't the one I was eating, so I'll chalk that up to user error

05-23-2017, 08:14 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,422 Trading: (50)	Re: Sous vide I'd call attempt #2 at juicy lucy's a success, cheese stayed in all three up until I flipped them, after there were a few spots where you could see it but only one of the three had enough spill over to touch the grill pan. I cooked them to 133* in the SV but I was worried about the temperature of the chorizo I put in so I kept them on the pan for a little longer than I would with just beef. The vacuum sealer definitely helped them keep their shape and seal the seams. The cheese kept in their little pockets for all and stayed there pretty much until the last bite, but was still oozy and not too hot. One did overflow out the other side on the first bite but that wasn't the one I was eating, so I'll chalk that up to user error __________________ "Ignoring all the racket of conventional reality" - Keller Williams