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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 05-23-2015, 05:32 PM   #421
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Originally Posted by DJ's left nut View Post
First malfunction.

Hot glue? Y'know how it kinda gets hot and then gets liquidy?

Don't use that to install your immersion heaters because after about 18 hours, it gets soft enough that it releases and your heater coils fall into the bath. Lots of moisture in the housing but I've dried it out and no damage appears to be done. I re-installed the coils using Superglue Gel and went around that with aquarium sealant. I think that should do the job.

In the hour or so I've been working on getting it disassembled, dried, repaired and re-set, I've lost about 12 degrees and my water bath is presently at 120. I don't expect it should be an issue but if anyone has a thought, I'd gladly listen.

Under 130 is in that danger zone and cannot pasteurize. What are you cooking?
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Old 05-23-2015, 06:01 PM   #422
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Originally Posted by Fire Me Boy! View Post
Under 130 is in that danger zone and cannot pasteurize. What are you cooking?
Chuck Roast.

It's running again and will go for another 22 hours or so before I serve it tomorrow. At 132 degrees, that should be plenty of time.

With that big a slab o' meat, I don't expect the internal temp of the meat dropped much at all. At 132 I'm above that pasteurization threshold and it will be in there for enough time (especially after already being in there for about 18 hours at 132) to be clear of any microbial issues.
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Old 05-23-2015, 06:03 PM   #423
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Originally Posted by DJ's left nut View Post
Chuck Roast.

It's running again and will go for another 22 hours or so before I serve it tomorrow. At 132 degrees, that should be plenty of time.

With that big a slab o' meat, I don't expect the internal temp of the meat dropped much at all. At 132 I'm above that pasteurization threshold and it will be in there for enough time (especially after already being in there for about 18 hours at 132) to be clear of any microbial issues.
Yeah, you should be fine.
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Old 05-23-2015, 08:57 PM   #424
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Those grits look amazing.
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Old 05-24-2015, 04:28 AM   #425
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Those grits look amazing.

Thanks. They were. That was my hope. My wife and I neither one like grits.

Turns out, we don't like bad grits.
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Old 05-24-2015, 06:54 AM   #426
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Did you cook them with milk? I like to use half milk and half water when making grits.
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Old 05-24-2015, 07:17 AM   #427
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Did you cook them with milk? I like to use half milk and half water when making grits.

Butter, caramelized onions, 2 c. milk, 3 c. water, 1 c. Yellow coarse grits. Started in the Dutch oven, then moved to a slow cooker. The low and slow makes them really creamy. Finished with more butter.
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Old 05-26-2015, 09:56 AM   #428
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Man, I really couldn't have been any happier with how that turned out:

I threw turned the heat up to 135 after I pulled the roast to give it a pat/rub before searing and tossed in a lobster tail with some garlic and butter. Left that in there for 45 minutes.

Spoiler!


I made a pretty simple rub of rosemary, thyme, salt, black pepper, garlic powder and minced onions. I put the rosemary, thyme and onions in a mortar and ground the hell out of them before mixing with the rest and applying liberally. Gave it one minute over oak charcoal per side and served it:

Spoiler!


I have no earthly idea how to plate, so I apologize for the exceedingly basic layout there. Jalapeno cheddar twice baked and some roasted broccoli with a Thai chili glaze.

I really am amazed by how well that worked. It had the perfect feedback in that it wasn't a mushy mess of beef but was tender enough that a butter knife was more than enough to eat it...from a shitty ol' stringy chuck roast.
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Old 05-26-2015, 10:15 AM   #429
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Freakin awesome....

Quote:
Originally Posted by DJ's left nut View Post
Man, I really couldn't have been any happier with how that turned out:

I threw turned the heat up to 135 after I pulled the roast to give it a pat/rub before searing and tossed in a lobster tail with some garlic and butter. Left that in there for 45 minutes.

Spoiler!


I made a pretty simple rub of rosemary, thyme, salt, black pepper, garlic powder and minced onions. I put the rosemary, thyme and onions in a mortar and ground the hell out of them before mixing with the rest and applying liberally. Gave it one minute over oak charcoal per side and served it:

Spoiler!


I have no earthly idea how to plate, so I apologize for the exceedingly basic layout there. Jalapeno cheddar twice baked and some roasted broccoli with a Thai chili glaze.

I really am amazed by how well that worked. It had the perfect feedback in that it wasn't a mushy mess of beef but was tender enough that a butter knife was more than enough to eat it...from a shitty ol' stringy chuck roast.
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Old 05-27-2015, 08:01 AM   #430
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Just thought I'd throw this in here. Supposedly a great deal.

Anova Precision Sous Vide Cooker = $129 after promo code LUVDAD

http://store.anovaculinary.com/produ...ecision-cooker

Slickdeals thread about it:

http://slickdeals.net/f/7882261-anov...e-shipping?v=1
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Old 05-27-2015, 08:41 AM   #431
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New cooking methods ... sous vide
Quote:
Originally Posted by MTG#10 View Post
Just thought I'd throw this in here. Supposedly a great deal.

Anova Precision Sous Vide Cooker = $129 after promo code LUVDAD

http://store.anovaculinary.com/produ...ecision-cooker

Slickdeals thread about it:

http://slickdeals.net/f/7882261-anov...e-shipping?v=1

This may be the time I get the Anova. Just for clarification, the code should work for the One, which is a better appliance, but doesn't include Bluetooth. The One has a stronger pump. Not sure why anyone would care about connecting a sous vide to their phone.
Last edited by Fire Me Boy!; 05-27-2015 at 08:48 AM..
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Old 05-27-2015, 09:04 AM   #432
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Originally Posted by Fire Me Boy! View Post
This may be the time I get the Anova. Just for clarification, the code should work for the One, which is a better appliance, but doesn't include Bluetooth. The One has a stronger pump. Not sure why anyone would care about connecting a sous vide to their phone.
I am confused...this one looks like it does have the bluetooth...what better appliance are you talking about?
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Old 05-27-2015, 09:09 AM   #433
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Originally Posted by allen_kcCard View Post
I am confused...this one looks like it does have the bluetooth...what better appliance are you talking about?



I'm confused too lol.
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Old 05-27-2015, 11:31 AM   #434
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New cooking methods ... sous vide
Quote:
Originally Posted by allen_kcCard View Post
I am confused...this one looks like it does have the bluetooth...what better appliance are you talking about?


Quote:
Originally Posted by Inmem58 View Post


I'm confused too lol.

Anova makes two models: The Precision with Bluetooth; and the One, with a stronger water fan. The code works for both models for $50 off; the One is the better sous vide device, and it's only $20 more expensive.
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Old 05-28-2015, 11:21 AM   #435
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This is the original - http://store.anovaculinary.com/products/anova

No Bluetooth, stronger motor, which means it can move more water. $20 more, code still works for $50 off.
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