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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 04-23-2015, 10:01 AM   #316
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Great Expectations View Post
I made chicken breasts last night, they were exceptionally tender. I'm hooked on this thing. I'm definitely cooking pork tonight. I'm looking for something fun for Saturday, any suggestions?
Chicken and pork are my favorite things to cook, honestly.

For this weekend: Duck.
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Old 04-23-2015, 10:06 AM   #317
Just Passin' By Just Passin' By is offline
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I don't have a sous vide apparatus, but I do have a probe thermometer and a crock pot.

Toying with taking a day when I'm doing stuff around the house and immersing a steak at about 100, turning the crock on and off periodically to modulate temp, then ramping it up to 115 or so at dinner time.

Worth the effort?
Doomed to failure?

Would be a vacuum sealed steak with mesquite marinade.
http://www.instructables.com/id/Sous...n-40/?ALLSTEPS
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Old 04-23-2015, 10:08 AM   #318
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I've never had a splatter get through. Ever.
Well splatter me, incredulous!
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Old 04-23-2015, 10:10 AM   #319
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Maybe worth a try, but I think ultimately temperature control is going to be wildly all over the place. Crocks do eventually get up to boiling.
That's why I mentioned the thermometer and turning it off. And actually low setting ranges from 180-195 top end on most models, though I'd never go near that.

I'd set the probe for 95-100 while long cooking and turn the crock off when it beeps.
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Old 04-23-2015, 10:11 AM   #320
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Originally Posted by Fire Me Boy! View Post
Chicken and pork are my favorite things to cook, honestly.

For this weekend: Duck.
Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.
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Old 04-23-2015, 10:11 AM   #321
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I am aware, but I'm not building an appliance from scratch for my first experiment.
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Old 04-23-2015, 10:14 AM   #322
Just Passin' By Just Passin' By is offline
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I am aware, but I'm not building an appliance from scratch for my first experiment.
I hear you. Good luck with your idea. Please let me know how it turns out. I keep debating all the options, because I don't want to add another full size item to the counter, but I really want to try working with sous vide at home.
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Old 04-23-2015, 10:20 AM   #323
BucEyedPea BucEyedPea is offline
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Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.
Make one from a log in the woods. Piece of cake.

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Old 04-23-2015, 10:21 AM   #324
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Make one from a log in the woods. Piece of cake.

perfect, now will you hold it over the flame?
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Old 04-23-2015, 10:23 AM   #325
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Baby Lee View Post
That's why I mentioned the thermometer and turning it off. And actually low setting ranges from 180-195 top end on most models, though I'd never go near that.



I'd set the probe for 95-100 while long cooking and turn the crock off when it beeps.

Hmmm. I've read there is no actual temperature difference between low and high, just how LONG it takes to get to temp.

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Old 04-23-2015, 10:24 AM   #326
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Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.

I do have a torch, but the duck skin will insulate the meat a lot. I'd put it in a skillet on medium low.
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Old 04-23-2015, 10:25 AM   #327
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Hmmm. I've read there is no actual temperature difference between low and high, just how LONG it takes to get to temp.

From what I've read, low is 180-195 and high is 210-220.
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Old 04-23-2015, 10:41 AM   #328
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I do have a torch, but the duck skin will insulate the meat a lot. I'd put it in a skillet on medium low.
A torch is cooler
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Old 04-23-2015, 10:43 AM   #329
Fire Me Boy! Fire Me Boy! is offline
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A torch is cooler

I'm not interested in cool.

Seriously, the torch will crisp it, but it's not going to render any more fat.
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Old 04-23-2015, 12:57 PM   #330
BucEyedPea BucEyedPea is offline
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perfect, now will you hold it over the flame?
Sure, but'll hafta' be a smaller log...more like a stick. The logs are too heavy for me.
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