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?

[HMc]

Originally Posted by Just Passin' By

I wasn't. Now, goodnight.

Erm, yeah, you were.

[Baby Lee]

Originally Posted by cdcox

time domain

Darlington Pair

[Just Passin' By]

Originally Posted by Fire Me Boy!

Cool! Thanks. I hadn't seen that one.

My pleasure. I'm looking at the beer cooler hack.

[englander]

Originally Posted by Just Passin' By

FMB, I don't know if this will give you anything new, but I Googled "sous vide tips" and this site came up:

http://www.cookingsousvide.com/info/...ips-and-tricks

google? are you an onion headed twatt?

[HMc]

Originally Posted by Just Passin' By

I wasn't. It was your specific wording:



Now, goodnight.

First of all, you've quoted my post, which also seems odd since I'm talking about how you used the word. I'll let that slide though, baby steps and all that.

Secondly, my point is not actually any less valid just because there is very little knowledge of the topic across the population. It actually enforces my point, dumbass. It isn't less true that there are no items X in Sample 1 just because there aren't any in Population 1.

[Just Passin' By]

Originally Posted by HMc

First of all, you've quoted my post, which also seems odd since I'm talking about how you used the word. I'll let that slide though, baby steps and all that.

Originally Posted by Just Passin' By

You were relating the number of people who'd know to the CCW, slick. My point is that your correlation there is a poor one, given how relatively few people in the U.S., on any thread, are going to no about this stuff.

I'd speculate that, on this board, you could find people who have knowledge about many of world's cuisines. Not everyone here is going to be confined to possum and squirrel.

Pretty clearly used correctly. Now, really, good night/good day.

[shirtsleeve]

Just as a side note:

You dont need to spend big money on the cooker. Most home beer supply stores have temperature controlled heating elements that are very accurate. Its imperative to mash at a really tight temperature range of between 155 and 165, so these heating elements work well for this. They are temperature controlled, hold the temp tightly and are accurate, semi durable and reasonably priced.

[HMc]

Originally Posted by Just Passin' By

Pretty clearly used correctly. Now, really, good night/good day.

You've tried to substitute "correlation" for "point", I suspect. Sorry, no matter how many times you wish to say it was correct, it really wasn't.

[englander]

I don't believe there isn't anything that an individual will not be mistaken, if one uses a water bath.

[luv]

Originally Posted by englander

I don't believe there isn't anything that an individual will not be mistaken, if one uses a water bath.

American English, please.

[englander]

Originally Posted by shirtsleeve

Just as a side note:

You dont need to spend big money on the cooker. Most home beer supply stores have temperature controlled heating elements that are very accurate. Its imperative to mash at a really tight temperature range of between 155 and 165, so these heating elements work well for this. They are temperature controlled, hold the temp tightly and are accurate, semi durable and reasonably priced.

i

arsole, arsole. blood red dragon on a field of green, you twatte.

[Fire Me Boy!]

OK, so test one is actually very tasty. When I pulled it out of the water, the steaks felt a good solid med rare, pale and kinda gray on the outside, which I expected. I seared at 600+ degrees for somewhere between 45 second and 1 minute. Results were good.

[shirtsleeve]

Originally Posted by englander

i

arsole, arsole. blood red dragon on a field of green, you twatte.

[Fire Me Boy!]

These are good steaks, and it's been a while since I had a KC strip, but these seem tenderer than normal. And med rare is significantly rarer than Mrs. FMB! normally likes, but she's wolfing it down, and says it's got got good flavor and not under-done.

The texture seems denser. It's good, but it's slightly different than you'd expect from a steak, I think.

The color in the pics is a little off - yellow kitchen plus fluorescent lighting means bad colors. The color in the last pic is close, but still looks like it's more done than the steak actually is.

[aturnis]

Hurry up FMB! I've read plenty on souse vide and it's definitely something I might like to try. I'd really like to hear about your experience with it, you being the resident food guru and all.