New cooking methods ... sous vide
 

That recipe is perfect as a base. I added a teaspoon of vanilla, and it was only a hint. If you're wanting anything other than a very basic custard, you'll need to dress it up, but the recipe and preparation are perfect. Next time, I'll probably add some orange extract or zest, or a more assertive vanilla. Or some bittersweet chocolate.

But man, this was the easiest creme brûlée I've ever done. Super simple.

My wife got me an Anova for Christmas. Picked up a nice chuck roast, any suggestions and tips for a noob?

Hmmm, never done a chuck before. But with that roast, you'll need to cook for probably 24-48 hours to get it tender.

For your first outing, I'd recommend a nice steak, fish, or chicken. Roast is pretty advanced, simply due to the time to make it tender.

Happy cooking, and looking forward to your contributions to this thread!

I've used mine on 5 preparations this weekend. Salmon and beef short ribs are still my favorite, but everything is consistently very good. I made carrots for the first time today. They were succulent; I've never described carrots that way before. Of course the balsamic reduction helped, but the natural flavor of the carrots was outstanding.

24hr chuck roast

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I did 1 lb lobster tails for the tailgate yesterday and they were the best damn lobster tails I've ever had.

I made a basic beurre monte sauce and put about 1/3 a cup of it in each pouch. I thought about adding some taragon in there and maybe a little thyme and garlic but at $30/tail, I didn't want to overpower the lobster and that sous vide can be finicky about how far flavors go.

I boiled them for about 30 seconds and took the meat out of the shells so I didn't have to worry about the tails poking through the vacuum seal bag (the shells have those razor edges). I put them in the bath at 133 degrees for about 45 minutes then took them out and dropped them in a cooler full of ice water to stop the cook and transport them to the game.

When the coals got hot, I put a couple of ribeyes over the hottest part of a 2-stage fire and put the tails around the outside at the same time. Since I'd already taken the tails to finished in the sous vide, all I needed to do was get them warm for the sake of serving. I pulled them at the same time as the steaks and by then they'd hit about 110 degrees; plenty warm for taste but not so hot as to diminish the flavor. You could probably go to 120/125 if you prefer but I just don't think it's necessary.

They were friggen perfect. A little bit of spring still (you can make them more tender if you cook them at about 120 but that's a weird texture for lobster) but no rubberyness at all. The beurre monte put just a hint of butter flavor throughout the meat so I didn't have to make any butter to dip them in.

Seriously, it's the only way I'll ever do lobster again - almost completely bulletproof and had I tried to grill tails that size conventionally, the outside would've been rubber before the inside was finished.

I did 72 hours at 130 degrees (IIRC). I'd suggest making a good prime rib style rub, putting it on at the end and finishing over a grill that's either straight coals or if you prefer a harder sear you could use a cast iron skillet on the grill, get it rocket hot and get more surface contact.

Edit: Looks like I cooked at about 132. Start with this post in here and work forward - http://chiefsplanet.com/BB/showthrea...t#post11514721

Looks good.... your impressions? Did you pre- or post-sear?

That sounds outstanding.

My wife's phone has the pictures; I'll try to remember to get them sent and post them.

I kinda want to figure out how to do it with crab now but the meat is just a little too hard to extract; I think i'd have to go with whole crabs and I worry that the bags just wouldn't hold up.

Man. I need to get the hell out of this thread or I'll end up buying one of these.

All that looks/sounds great.

post seared. At 140* it was a higher temp than my preference, but for my first go I was leery to leave it unattended to get a 48hr cook. Next time I'd try lower, maybe 134* for 48hrs. It was amazingly tender, and the part with the fat vein was melt in your mouth. The other half was good, but more like steak tender than prime rib. it also sat way to long waiting for the mushroom sauce to reduce. I don't like that the recipe calls for you to reclaim the mainade and add it to the unused marinade to make the sauce, this requires way to long to reduce while the meat sits.

I just ordered the Polyscience immersion unit. Looking forward to using it.

I tried your recipe. Very good.

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New cooking methods ... sous vide
 

What kind of salmon, and what temp did you go with? Salmon is one of my favorite things to make sous vide.

I'd forgotten about this. That was a good meal, and I think I have some frozen sockeye at home. May need to make that pineapple relish again.

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