Sous vide - Page 33

CigarNut · 09-06-2017, 02:53 PM

Good to know, Ben!

stearns · 09-28-2017, 10:33 AM

In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package

BigAsh · 09-28-2017, 02:00 PM

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

pnoon · 09-28-2017, 02:10 PM

Yum!

CigarNut · 09-28-2017, 02:28 PM

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

BigAsh · 09-28-2017, 02:47 PM

Quote:

Originally Posted by CigarNut

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

a little less rare and a bit more "tender" or "sous vide-like texture"....it was about 3 inches thick which I think affected the overall outcome...it was good, but coulda been a bit "better"

icehog3 · 09-28-2017, 03:32 PM

Looks delicious, Keith!

Porch Dweller · 09-28-2017, 03:32 PM

That looks so good that I think my stomach will be knocking on your door soon.

Flynnster · 09-28-2017, 10:19 PM

Quote:

Originally Posted by BigAsh

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.

For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.

pnoon · 10-02-2017, 11:43 AM

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty.

massphatness · 10-02-2017, 01:41 PM

Quote:

Originally Posted by pnoon

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.

I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the case, why sous vide at all vs. just tossing them in the skillet for a bit longer?

Interested to hear your thoughts, Peter.

pnoon · 10-02-2017, 03:19 PM

Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15.

stearns · 10-16-2017, 12:32 PM

I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor)

stearns · 10-20-2017, 10:20 AM

Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle

stearns · 10-27-2017, 08:32 AM

At the butcher last weekend and picked up a few extra thick slices of their house made hickory bacon, gonna put them in the tub tomorrow morning for 24 hours then fry them up Sunday morning for breakfast following the serious eats method. been wanting to do this one for a while, looking forward to giving it a try

BigAsh · 10-27-2017, 01:53 PM

nice... I've done that with a vac sealed pack of thick cut from Sam's club...dropped it in overnight right in the packaging....magical...

massphatness · 10-28-2017, 10:03 AM

The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?

T.G · 10-28-2017, 11:10 AM

Quote:

Originally Posted by massphatness

The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?

I've gone as short as 12-14 hours and as long as 36, never saw any adverse effects from the overlapping.

Chainsaw13 · 11-21-2017, 01:28 PM

This link was posted on a FB group I belong to. Thought some of you might find this useful, especially the temp/time charts.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

Tio Gato · 11-21-2017, 03:00 PM

Wow Bob. That's some great info there. Thanks for sharing.

09-06-2017, 02:53 PM	#641
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Good to know, Ben! __________________ 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.

09-28-2017, 10:33 AM	#642
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Sous vide In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-28-2017, 02:00 PM	#643
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good __________________ Keith

09-28-2017, 02:10 PM	#644
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Yum! __________________ 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

09-28-2017, 02:28 PM	#645
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks great, Keith! Why would you raise the water temp? Are you looking for less rare or something else? __________________ 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.

09-28-2017, 03:32 PM	#647
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,304 Trading: (60)	Re: Sous vide Looks delicious, Keith! __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

09-28-2017, 03:32 PM	#648
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: Sous vide That looks so good that I think my stomach will be knocking on your door soon. __________________ A 1911 in the hand is faster than 911 on the phone

10-02-2017, 11:43 AM	#650
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Did sous vide scallops for the first time last night. 124 for 30 minutes. Finished in the cast iron skillet with a little butter. Salt & pepper. Half were coated in almond meal. Both were tasty. __________________ 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

10-02-2017, 03:19 PM	#652
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Your alternate approach is sound, Vin. The same could be said for ahi and swordfish. However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15. __________________ 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

10-16-2017, 12:32 PM	#653
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Sous vide I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor) __________________ "Ignoring all the racket of conventional reality" - Keller Williams

10-20-2017, 10:20 AM	#654
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Sous vide Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle __________________ "Ignoring all the racket of conventional reality" - Keller Williams

10-27-2017, 08:32 AM	#655
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Sous vide At the butcher last weekend and picked up a few extra thick slices of their house made hickory bacon, gonna put them in the tub tomorrow morning for 24 hours then fry them up Sunday morning for breakfast following the serious eats method. been wanting to do this one for a while, looking forward to giving it a try __________________ "Ignoring all the racket of conventional reality" - Keller Williams

10-27-2017, 01:53 PM	#656
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide nice... I've done that with a vac sealed pack of thick cut from Sam's club...dropped it in overnight right in the packaging....magical... __________________ Keith

10-28-2017, 10:03 AM	#657
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide The Serious Eats method says "Bacon can be cooked directly in its package" Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath? __________________ *Help Support The Navy SEAL Foundation: HERE*

11-21-2017, 01:28 PM	#659
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide This link was posted on a FB group I belong to. Thought some of you might find this useful, especially the temp/time charts. http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

11-21-2017, 03:00 PM	#660
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide Wow Bob. That's some great info there. Thanks for sharing. __________________ "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.