Sous vide - Page 26

pnoon · 06-21-2017, 08:19 AM

Looks great, Bruce.

Flynnster · 06-22-2017, 04:23 PM

Pork loin is one of my favorite things to sous vide! So easy to do, stays moist and tender, then toss them on the grill to render any fat on the outside and sear things up. I also feel like the direct heat helps firm up the meat a bit.

pnoon · 06-22-2017, 09:59 PM

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

x 10

Porch Dweller · 06-23-2017, 06:40 AM

Quote:

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

My stomach just went "RRROOOOAAAR". It's 7:40am and I now crave a bratwurst for breakfast.

stearns · 06-23-2017, 07:00 AM

Quote:

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 · 06-23-2017, 07:27 AM

Quote:

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 · 06-23-2017, 07:36 AM

Quote:

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 · 06-23-2017, 07:41 AM

Quote:

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 · 06-23-2017, 08:28 AM

mmm brat snaps, makes me think of shack

CigarNut · 06-23-2017, 08:53 AM

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 · 06-23-2017, 09:06 AM

Quote:

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 · 06-23-2017, 10:30 AM

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

pnoon · 06-23-2017, 11:44 AM

Quote:

Originally Posted by T.G

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

Don't let that happen ever again.

T.G · 06-24-2017, 08:29 AM

Quote:

Originally Posted by pnoon

Don't let that happen ever again.

EAD.

CigarNut · 06-24-2017, 11:02 AM

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 · 06-24-2017, 11:29 AM

Glad it worked out for you, Michael.

stearns · 06-27-2017, 07:39 AM

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 · 06-27-2017, 08:27 AM

Please post some pics and your opinion. Sounds yummy.

stearns · 06-27-2017, 08:37 AM

I'll try to remember to take pictures this time

jonumberone · 06-27-2017, 11:06 AM

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.

06-21-2017, 08:19 AM	#1
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Looks great, Bruce. __________________ 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

06-22-2017, 04:23 PM	#2
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide Pork loin is one of my favorite things to sous vide! So easy to do, stays moist and tender, then toss them on the grill to render any fat on the outside and sear things up. I also feel like the direct heat helps firm up the meat a bit.

06-22-2017, 09:59 PM	#3
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Bratwurst at 147.5 for two hours and finished in a cast iron skillet. Sauteed onions. With mustard on a roll. x 10 __________________ 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

06-23-2017, 08:28 AM	#9
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide mmm brat snaps, makes me think of shack __________________ "Ignoring all the racket of conventional reality" - Keller Williams

06-23-2017, 08:53 AM	#10
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide 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 __________________ 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.

06-23-2017, 10:30 AM	#12
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Sous vide Peter, I was skimming it quickly and misread the post.

06-24-2017, 11:02 AM	#15
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide 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 __________________ 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.

06-24-2017, 11:29 AM	#16
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Glad it worked out for you, Michael. __________________ 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

06-27-2017, 07:39 AM	#17
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide 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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

06-27-2017, 08:27 AM	#18
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: Sous vide Please post some pics and your opinion. Sounds yummy. __________________ "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.

06-27-2017, 08:37 AM	#19
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide I'll try to remember to take pictures this time __________________ "Ignoring all the racket of conventional reality" - Keller Williams

06-27-2017, 11:06 AM	#20
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,488 Trading: (62)	Re: Sous vide 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. __________________ Sex junkie looking for a dealer