Sous vide - Page 5

Chainsaw13 · 12-21-2015, 08:46 AM

Quote:

Originally Posted by T.G

Hope you ordered early...

Holy shite! That should go into the Funny Pics II thread.

BigAsh · 12-21-2015, 09:04 AM

Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef...
Out of the bag...

Sliced...

markem · 12-21-2015, 09:06 AM

Quote:

Originally Posted by BigAsh

Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef...

Wow!

CigarNut · 12-21-2015, 10:21 AM

Looks awesome!

stearns · 12-21-2015, 10:31 AM

...holy s***

mosesbotbol · 12-21-2015, 01:11 PM

Quote:

Originally Posted by BigAsh

...I was slicing thin on deli slicer for sandwiches...

What kind of deli slicer do you have?

BigAsh · 12-21-2015, 01:51 PM

Quote:

Originally Posted by mosesbotbol

What kind of deli slicer do you have?

A cheap one from craigslist a couple years ago...$25...Buffalo Tools "Sportsman"...for the minimal need it fit the bill perfectly...works great but a b!tch to clean...(and it was only $25)

mosesbotbol · 12-22-2015, 04:59 AM

Quote:

Originally Posted by BigAsh

A cheap one from craigslist a couple years ago...$25...Buffalo Tools "Sportsman"...for the minimal need it fit the bill perfectly...works great but a b!tch to clean...(and it was only $25)

Tough to clean is what you get on the lower end. I been wanting to buy a deli slicer for some time, but am waiting to finish my kitchen first. The one's my buddy keeps pushing on my is near 1K; but he claims is worth it...

T.G · 12-22-2015, 06:37 AM

Quote:

Originally Posted by mosesbotbol

Tough to clean is what you get on the lower end. I been wanting to buy a deli slicer for some time, but am waiting to finish my kitchen first. The one's my buddy keeps pushing on my is near 1K; but he claims is worth it...

The LEM 10" slicer is a really good unit at about half that price.
http://www.lemproducts.com/product/c...n-saws-slicers

BigAsh · 12-22-2015, 06:59 AM

Quote:

Originally Posted by mosesbotbol

Tough to clean is what you get on the lower end. I been wanting to buy a deli slicer for some time, but am waiting to finish my kitchen first. The one's my buddy keeps pushing on my is near 1K; but he claims is worth it...

Quote:

Originally Posted by T.G

The LEM 10" slicer is a really good unit at about half that price.
http://www.lemproducts.com/product/c...n-saws-slicers

trust me I'm not doing $975 worth of cleaning!

...if I ever see the need I'll get another unit but for the 1-2x year that I use it it more than serves its purpose which is 1)to give me a good, clean, uniform slice and 2)get back in the box 'til next time

T.G · 12-22-2015, 07:37 AM

No photos but I've been using the Anova for the last few days and have been impressed with how meats turn out with this cooking process. I've never really viewed boneless skinless chicken breast as good for much other than chucking into a soup or drowning under a sauce to cover it up, until now. Was also quite impressed by how it took a thin, cheap ribeye from Safeway (generic mid-tier supermarket w/ average quality) and turned it into something quite edible, which is unusual for their meats IMO.

mosesbotbol · 12-22-2015, 10:42 AM

Quote:

Originally Posted by T.G

The LEM 10" slicer is a really good unit at about half that price.
http://www.lemproducts.com/product/c...n-saws-slicers

That one looks pretty good. Do you own it?

8lug · 12-22-2015, 11:44 AM

Quote:

Originally Posted by jonumberone

Did a small 5lb rib roast yesterday.
First time I was really happy with the sear I got in a cast iron pan.
This time I used way more oil. Somewhere between 1/3 and 1/2 an inch.
A little bit more mess, but it rally helped the Maillard reaction along.
Did this a little more well to appease my wife. 134° for 4.5 hours.

I was shocked at the large chunks of fat when I cut into it.
From the outside there was no indication that there would be that much fat.
But it was really easy to just eat around it.

Honestly, it was one of the best rib roasts I have made.
I let the roast wet age for close to 60 days, and it really showed in unbelievable tenderness that I have never achieved before.

Dom can you explain the wet aging process? sounds interesting.

T.G · 12-22-2015, 01:23 PM

Quote:

Originally Posted by mosesbotbol

That one looks pretty good. Do you own it?

I'm waiting for it to ship, they've been back ordered for a while now.

A friend has one, I've used it, I think it's a nice slicer. It's not a Hobart, but it's also not carrying the $2500+ price tag of a Hobart.

I currently have a 7" Deni that I bought in near new condition for around $6 in a thrift store a few years ago. It works, but I'm not thrilled with it. Lots of little gripes about it that might not be an issue to anyone else but me, the big catch is that I find myself discarding the safety guard and food pusher all too often, and I fear that the next time I cut myself with it because of this, I might not be so lucky as to only need a few closure strips or sutures.

Chainsaw13 · 12-22-2015, 01:54 PM

I have this slicer from Cabelas - http://www.cabelas.com/product/CABEL...3893716&rid=20

Works well if you don't want to step up to the price of the LEM. Not to bad to clean and does a good job.

markem · 12-22-2015, 02:06 PM

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

T.G · 12-22-2015, 03:12 PM

Quote:

Originally Posted by markem

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.

YMMV.

Chainsaw13 · 12-22-2015, 04:08 PM

Time for another Anova!

markem · 12-22-2015, 04:12 PM

Quote:

Originally Posted by T.G

There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.

YMMV.

that's my suspicion. Thanks for being the guinea pig, Adam!

T.G · 12-22-2015, 05:20 PM

Quote:

Originally Posted by markem

that's my suspicion. Thanks for being the guinea pig, Adam!

No problemo.

How thick is the ribeye steak that you are planning on cooking for 4 hours? I'm curious to hear how that one works out.

12-21-2015, 09:04 AM	#82
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef... Out of the bag... Sliced... __________________ Keith

12-21-2015, 10:21 AM	#84
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks awesome! __________________ 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.

12-21-2015, 10:31 AM	#85
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,381 Trading: (50)	Re: Sous vide ...holy s*** __________________ "Ignoring all the racket of conventional reality" - Keller Williams

12-22-2015, 07:37 AM	#91
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide No photos but I've been using the Anova for the last few days and have been impressed with how meats turn out with this cooking process. I've never really viewed boneless skinless chicken breast as good for much other than chucking into a soup or drowning under a sauce to cover it up, until now. Was also quite impressed by how it took a thin, cheap ribeye from Safeway (generic mid-tier supermarket w/ average quality) and turned it into something quite edible, which is unusual for their meats IMO.

12-22-2015, 01:54 PM	#95
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,174 Trading: (96)	Re: Sous vide I have this slicer from Cabelas - http://www.cabelas.com/product/CABEL...3893716&rid=20 Works well if you don't want to step up to the price of the LEM. Not to bad to clean and does a good job. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-22-2015, 02:06 PM	#96
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: Sous vide So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do. But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath. Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing. No - throwing the veggies away and having more steak is not in the cards. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

12-22-2015, 04:08 PM	#98
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,174 Trading: (96)	Re: Sous vide Time for another Anova! __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.