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Old 03-26-2011, 05:28 PM  
Fire Me Boy! Fire Me Boy! is offline
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New cooking methods ... sous vide

So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

Will post pics.

Anyone worked with sous vide before? Any tips, tasty things to try?
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Old 01-08-2016, 01:48 PM   #526
mikeyis4dcats. mikeyis4dcats. is offline
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Originally Posted by Fire Me Boy! View Post
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.

farmed Atlantic salmon, 122*. I had read that most preferred farmed salmon at 125* and fresh at 120*. I'd probably try 124* next time.
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Old 01-08-2016, 01:55 PM   #527
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farmed Atlantic salmon, 122*. I had read that most preferred farmed salmon at 125* and fresh at 120*. I'd probably try 124* next time.
Sounds about right. Nice job, glad you enjoyed it.
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Old 01-08-2016, 02:03 PM   #528
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Do any of you have the Baldwin cook book? I got it for Christmas and truth be told, I'm a little disappointed in it.
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Old 01-08-2016, 02:07 PM   #529
Fire Me Boy! Fire Me Boy! is offline
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Do any of you have the Baldwin cook book? I got it for Christmas and truth be told, I'm a little disappointed in it.
No. But I got Thomas Keller's Under Pressure for Christmas. Aside from being educational and some stellar photography, I can't make much of anything in it. Which makes it basically a coffee table book on sous vide.
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Old 01-08-2016, 02:10 PM   #530
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No. But I got Thomas Keller's Under Pressure for Christmas. Aside from being educational and some stellar photography, I can't make much of anything in it. Which makes it basically a coffee table book on sous vide.
More and more people I read have said that Keller's largely full of shit in that book.

Essentially they figure he's lying on all of his temperatures for legal reasons (doesn't want someone to screw up, get sick and get him sued) so you can't trust anything in the book.

Nobody seems to think he's cooking things the way he says he's cooking them in that book, but rather he's taken his recipes and modified them to try to do them w/ more 'USDA' sort of guidelines that make the recipes largely worthless.
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Old 01-08-2016, 02:13 PM   #531
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by DJ's left nut View Post
More and more people I read have said that Keller's largely full of shit in that book.

Essentially they figure he's lying on all of his temperatures for legal reasons (doesn't want someone to screw up, get sick and get him sued) so you can't trust anything in the book.

Nobody seems to think he's cooking things the way he says he's cooking them in that book, but rather he's taken his recipes and modified them to try to do them w/ more 'USDA' sort of guidelines that make the recipes largely worthless.
Very possibly. Safety, meh. Anything over 130 is pasteurized with enough time, so I don't get too caught up in that. I'm not cooking chicken sous vide to 165, and I'm not cooking pork sous vide to 160, no matter what anyone says.
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Old 01-08-2016, 02:19 PM   #532
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Very possibly. Safety, meh. Anything over 130 is pasteurized with enough time, so I don't get too caught up in that. I'm not cooking chicken sous vide to 165, and I'm not cooking pork sous vide to 160, no matter what anyone says.
That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.
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Old 01-08-2016, 02:22 PM   #533
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That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.
I haven't done it for that long, but I have done medium rare chicken. My personal opinion is the texture of chicken is really off-putting 140 and below. My favorite for chicken breast is 145. I haven't done much dark meat sous vide.
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Old 01-08-2016, 03:03 PM   #534
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either of you have this one? http://www.amazon.com/Modernist-Cook...V22F1KC2B5QBGE
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Old 01-09-2016, 09:17 PM   #535
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Did burgers for the game. They were awesome, everyone loved them. Was hard to wrap your mind around eating a pink burger though
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Old 01-09-2016, 09:32 PM   #536
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Did burgers for the game. They were awesome, everyone loved them. Was hard to wrap your mind around eating a pink burger though

Huh? I grill up pink burgers all the time.
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Old 01-16-2016, 02:28 PM   #537
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New cooking methods ... sous vide

Wife found some KC strips on sale. Got 'em salted, gonna sous vide then. May wait till Monday, though. I'm supposed to get this Monday.

https://m.youtube.com/watch?v=HS5oW_LNbA8
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Old 01-16-2016, 02:45 PM   #538
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Just got mine from Amazon. Doing bone in rib eyes with bearnaise sauce tonight. They're about 1.5" thick so I was thinking 133 for 2 hours.
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Old 01-16-2016, 03:33 PM   #539
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133 is a little warmer than I prefer, that's basically medium, but if they are extra fatty that should work. On rib eyes I like to go 129 for 2-4 hours (don't exceed 4) due to the hire fat content.

I have a rib roast on now.
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Old 01-16-2016, 03:35 PM   #540
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133 is a little warmer than I prefer, that's basically medium, but if they are extra fatty that should work. On rib eyes I like to go 129 for 2-4 hours (don't exceed 4) due to the hire fat content.

I have a rib roast on now.

Warmer than I prefer, too, but that's not "basically medium". Medium is 140. It's still on the rarer side of medium rare.
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