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Old 03-26-2011, 05:28 PM  
Fried Meat Ball! Fried Meat Ball! 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 03-15-2012, 08:05 PM   #181
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Originally Posted by Fire Me Boy! View Post
I've done six at one time, I think.
I might go with one of those then. Is $400 a good price?

I'd like to be able to cook for 8 with one, but 6 is a lot better than 4.
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Old 04-08-2012, 06:19 AM   #182
Fried Meat Ball! Fried Meat Ball! is offline
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Trying sous vide chicken breast today. All I have are skinless breasts, though, so I don't want to sear it and dry it out... any out-of-the-box suggestions for a sauce?
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Old 04-08-2012, 06:19 AM   #183
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by Fire Me Boy! View Post
Trying sous vide chicken breast today. All I have are skinless breasts, though, so I don't want to sear it and dry it out... any out-of-the-box suggestions for a sauce?
And I'm out of antifreeze, so no.
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Old 04-08-2012, 10:51 AM   #184
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There's other stuff besides meat?

Actually, the yogurt was the first thing besides meat I've done, though I'm starting to branch out now.
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Old 04-08-2012, 07:02 PM   #185
Fried Meat Ball! Fried Meat Ball! is offline
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Went with 145 degrees for a little more than 2 hours. It was tasty. Not quite as tender as I'd hoped, but it was very moist. I did a lemon butter cream sauce with it.

I've got a round roast in there now for tomorrow night...
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Old 05-01-2012, 05:57 PM   #186
Fried Meat Ball! Fried Meat Ball! is offline
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Holy crap, salmon with a little olive oil, salt, pepper and granulated garlic is amazing sous vide! The texture is out of this world.
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Old 05-01-2012, 06:30 PM   #187
Just Passin' By Just Passin' By is offline
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Originally Posted by Fire Me Boy! View Post
Holy crap, salmon with a little olive oil, salt, pepper and granulated garlic is amazing sous vide! The texture is out of this world.
Sounds like you're getting your money's worth out of the machine, and then some, so congratulations.
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Old 05-01-2012, 06:35 PM   #188
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Sounds like you're getting your money's worth out of the machine, and then some, so congratulations.
I honestly go through phases. I'll use it a lot for a couple of weeks and put it up for a month. Then I'll get back into using it. It's a little large and cumbersome for it to be a permanent part of the counter....

But I've been mostly impressed with it. The round roast was unimpressive. Probably would have made really good sandwiches if you sliced it up nice and thin.

The salmon is the first fish I've tried, and it's genuinely the best salmon I've had.
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Old 05-01-2012, 06:37 PM   #189
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I honestly go through phases. I'll use it a lot for a couple of weeks and put it up for a month. Then I'll get back into using it. It's a little large and cumbersome for it to be a permanent part of the counter....

But I've been mostly impressed with it. The round roast was unimpressive. Probably would have made really good sandwiches if you sliced it up nice and thin.

The salmon is the first fish I've tried, and it's genuinely the best salmon I've had.
Well, I'm a big seafood guy, so that would sell me right there.
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Old 05-01-2012, 06:39 PM   #190
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Well, I'm a big seafood guy, so that would sell me right there.
I filled with hot tap water, so it only took about 5 minutes to get up to temperature - I cooked it at 123 degrees for 25 minutes.

I've heard sous vide scallops are out of this world.

After this experience with salmon, I'll definitely be trying more fish. I want to do the salmon again, this time with a little lemon zest.
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Old 05-01-2012, 06:47 PM   #191
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Sounds great. I'd definitely love to hear about the scallops, too.
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Old 05-01-2012, 06:54 PM   #192
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Holy crap, salmon with a little olive oil, salt, pepper and granulated garlic is amazing sous vide! The texture is out of this world.
damn, lose those peas and throw on some fries. i'm down with that.
looks good.
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Old 05-01-2012, 06:58 PM   #193
Fried Meat Ball! Fried Meat Ball! is offline
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damn, lose those peas and throw on some fries. i'm down with that.
looks good.
sec
Tryin' to eat healthy here, brah!
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Old 05-05-2012, 01:53 PM   #194
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Pork tenderloin is very tasty. Cooked right at 135 degrees and seared for 1 minute on each side in a screamin' hot cast iron pan, it came out almost fork tender and sooooo juicy.
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Old 05-05-2012, 05:18 PM   #195
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