Saw the sear thing, I've always used cast iron to get my sear so a bit disappointed they didn't compare that one.

Also saw this one recently, anyone tried burgers sous vide?

I've done a couple sous vide. Nothing too in depth, but the tenderness and juiciness is incomparable.

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So you like runny yolks on your burgers or pasta? Try the runny yolk sauce.

http://www.cooksscience.com/recipes/...ny-yolk-sauce/

Gross, no thanks

I like it on pasta, but not burgers. Wife loves it pretty much on anything, so I'll probably make this and see what she thinks.

On pasta, but not on burgers? Seek help.

I don't generally like runny eggs at all. It's a texture thing - like warm snot. The taste is fine, but I can't take that texture.

But on pasta, a runny yolk mixes with the residual starchy water, and if done right slightly cooks it into this rich, creamy sauce. It's awesome.

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Anyone done a corned beef brisket flat? I'm seeing numbers all over the place, 135 for 48 hours or 175 for 10. 175 for 10 seems like it would produce something closer to what I'm used to just wondering if anyone has tried either.

I've never done a super-long cook like that. Closest I've done was a pork belly for 12 hours.

Your textures and doneness will be more traditional at the higher temp.

I just did a chuck roast for 48 hours at 131.5. Seasoned it with salt and pepper and ancho chili pepper and ground mushrooms. Super tender. Just about melt in your mouth. I've never had anything like it. I've braised chuck roasts for years and never got one this tender or flavorful.

Awesome, I'm going to do that soon. Did you put any veggies in with it?


I really like the 72 hour short ribs.

No veggies in the bag. Garlic and ginger can develop off flavor a and most veggies would be mush. I just seasoned it very heavily. If you like the 72 hour ribs, you'll like this.

I have two HUGE KC strips from Costco I'm probably going to put in the sous vide tomorrow. Each one is damn near 2 pounds. I haven't quite decided if I want to sous vide them or hang them in the Pit Barrel Cooker. The ribeyes I did in the PBC a few weeks ago were rock star.