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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 04-25-2018, 08:13 AM   #796
scho63 scho63 is offline
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I'm amazed at how many of you are using a Sous Vide.

I know of no one personally using one.
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Old 04-25-2018, 10:02 AM   #797
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Originally Posted by scho63 View Post
I'm amazed at how many of you are using a Sous Vide.

I know of no one personally using one.
I think a lot of people don't understand them. They don't see a need for them till they try something made with one.
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Old 06-13-2018, 11:33 AM   #798
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Old 06-25-2018, 07:25 PM   #799
Fire Me Boy! Fire Me Boy! is offline
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Trying out Joule’s short ribs recipe. Dinner tomorrow, boneless short ribs 24-hour sous vide, and probably baked potatoes.
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Old 06-25-2018, 08:29 PM   #800
Great Expectations Great Expectations is offline
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I’m very interested to hear how this turns out. I’ve done the 72 hour short ribs and really enjoyed them.
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Old 06-27-2018, 08:23 PM   #801
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Originally Posted by Fire Me Boy! View Post
Trying out Joule’s short ribs recipe. Dinner tomorrow, boneless short ribs 24-hour sous vide, and probably baked potatoes.
How were they?
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Old 06-28-2018, 04:04 AM   #802
Fire Me Boy! Fire Me Boy! is offline
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Outstanding. Not much to look at, but they were super good!
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Old 06-28-2018, 04:54 AM   #803
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So what all should I buy to enjoy the world of sous vide
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Old 06-28-2018, 05:19 AM   #804
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So what all should I buy to enjoy the world of sous vide


A sous vide stick (Joule, Anova, etc.), a vacuum sealer (not a necessity, but definite improvement over regular bags), a stock pot.
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Old 06-28-2018, 05:31 AM   #805
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Originally Posted by Fire Me Boy! View Post
A sous vide stick (Joule, Anova, etc.), a vacuum sealer (not a necessity, but definite improvement over regular bags), a stock pot.
Ok, that seems pretty straight forward.
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Old 06-28-2018, 08:34 AM   #806
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I just did halibut. Never had better halibut in my life.

Salt and pepper, little lemon zest, couple sage leaves and a small pat of butter. 130 degrees for about 30 minutes. Never had anything like it. Made halibut moist like cod.
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Old 07-02-2018, 01:11 PM   #807
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So I picked up some short ribs at sams that were on sale. Been wanting to cook those in SV. I'm seeing times and temps everywhere. 72@131, 72@144, 24@185

I was looking at one of the longer lower temp cooks, however my concern is that the fat won't render very well at these lower temps forcing you to have to cut around a lot of it. Anyone with experience want to give me any tips on time and temp and how to finish them. I've also seen pre sear, post sear, both, deep fry seems nobody can seem to agree on how to do these SV.
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Old 07-02-2018, 01:17 PM   #808
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New cooking methods ... sous vide

Quote:
Originally Posted by Sorce View Post
So I picked up some short ribs at sams that were on sale. Been wanting to cook those in SV. I'm seeing times and temps everywhere. 72@131, 72@144, 24@185

I was looking at one of the longer lower temp cooks, however my concern is that the fat won't render very well at these lower temps forcing you to have to cut around a lot of it. Anyone with experience want to give me any tips on time and temp and how to finish them. I've also seen pre sear, post sear, both, deep fry seems nobody can seem to agree on how to do these SV.


I did 24 hours at 167 and they were amazing. These only pre-sear.

https://www.chefsteps.com/activities...sed-short-ribs
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Old 07-02-2018, 01:42 PM   #809
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Originally Posted by Fire Me Boy! View Post
A sous vide stick (Joule, Anova, etc.), a vacuum sealer (not a necessity, but definite improvement over regular bags), a stock pot.
Just a nice to have, but having a cast iron skillet is great too to finish things like steak off.
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Old 07-02-2018, 01:47 PM   #810
Fire Me Boy! Fire Me Boy! is offline
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Just a nice to have, but having a cast iron skillet is great too to finish things like steak off.


Yep. Cast iron pan, carbon steel, grill. Whatever you have that you can get screamin’ hot (NOT nonstick).
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