New cooking methods ... sous vide

[Fire Me Boy!]

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?

[Sorce]

$50 off with promo code WIFI

http://store.anovaculinary.com/produ...on-cooker-wifi

[DJ's left nut]

Originally Posted by Sorce

Saw this video today to make smoked brisket using sous vide.

So I tried this.

I recommend the method, I do NOT recommend their rub. Oh my god that rub was bad. Just this concoction of fake smoke and way way WAY too much salt.

The method is a good one with the brine and the cook at 155 degrees for 24 hours. The cure trick even created a perfect smoke ring. But man, do not use that rub. Use your go-to barbecue rub and just deal with the fact that it's not going to be as heavily smokey as a memphis style brisket would be. The liquid smoke brine imparts some faint smoke flavor and the long slow cook creates a smokey odor that will fool your palate a little anyway.

I scraped the rub off and just used some homemade barbecue sauce I whipped up and it came out surprisingly good for a tiny brisket that would have turned into shoe leather.

In the end, I feel like that cook was made by chemists and people that live on the east coast who clearly don't know what smoked food is supposed to taste like. It damn sure isn't supposed to taste like that ghastly rub they have you slather all over it.

[mikeyis4dcats.]

man, that brisket seems like so much work, like more than when I just smoke one...

[DJ's left nut]

Originally Posted by mikeyis4dcats.

man, that brisket seems like so much work, like more than when I just smoke one...

It's not really; you just make a really basic brine and soak it in that for 3-4 days. Then you vacuum seal it and drop it in a fish tank with the immersion heater on it for 24 hours.

Planning? Yes, it requires more planning. But actual labor? About the same.

The only real stumbling block was that my damn vacuum sealer did a shoddy ass job this time around and it kept losing the seal so I had to use 3 different bags and finally got it under control. Pretty irritating, truth be told.

But really, it's something I'd only recommend if you are either A) wanting a brisket in December and don't want to deal with a smoker in the cold (which is not always much fun) or B) just have a small brisket - those don't smoke for shit. They dry out before they get tender.

[chiefzilla1501]

OK, boys. Need some ideas. Looking for something creative where sous vide is clearly better than the originak. Also, more than just salt and pepper... Something a little more interesting than that

Have done steak many times. Have done salmon. Not looking for a multiple day cook time but can handle something that takes less than a day.

[Fire Me Boy!]

I trimmed about 2.5 pounds from the pork belly (the other 9 pounds is becoming bacon). I think I'm going to sous vide this in a soy/mirin sauce I found on Serious Eats. Can decide if I want to do the 10-hour version or 72-hour version.

[Squalor2]

Originally Posted by chiefzilla1501

OK, boys. Need some ideas. Looking for something creative where sous vide is clearly better than the originak. Also, more than just salt and pepper... Something a little more interesting than that

Have done steak many times. Have done salmon. Not looking for a multiple day cook time but can handle something that takes less than a day.

what meat are you fixing

when are you cooking

when does it need to be sreved

[Fat Elvis]

Originally Posted by Fire Me Boy!

I trimmed about 2.5 pounds from the pork belly (the other 9 pounds is becoming bacon). I think I'm going to sous vide this in a soy/mirin sauce I found on Serious Eats. Can decide if I want to do the 10-hour version or 72-hour version.

72. I always like the longer times with pork.
It makes the meat cut. like butter

[Fire Me Boy!]

Originally Posted by Fat Elvis

72. I always like the longer times with pork.

It makes the meat cut. like butter

The Serious Eats guy says 170 for 10 hours vs. 150 at the longer times. All that really matters is converting the collagen.

Torn.

[Fire Me Boy!]

MOTHER****ER!

Went with the 10 hours, and as I was pulling it out of the stock pot, a hole ruptured in the bottom of the bag and 80 percent of the accumulated marinade/juice went down the drain. ****. I was going to reduce that and make the mayo.

[Fire Me Boy!]

Posted in the dinner thread, but a different crew here. So double posting.

Sous vide pork belly slider, mayo, pickles. Crisped under the broiler.

[Fire Me Boy!]

Sous vide creme brulee: https://www.chefsteps.com/activities/creme-brulee

This is happening.

[Great Expectations]

That looks amazing. I made some salmon yesterday. Everything turns out perfect.

[Great Expectations]

What cooking torches do you recommend?

[Fire Me Boy!]

Originally Posted by Great Expectations

That looks amazing. I made some salmon yesterday. Everything turns out perfect.

Salmon is one of my favorite things to cook in sous vide! Sooo good.