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Old 03-26-2011, 06:28 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 10-30-2013, 01:50 PM   #241
Just Passin' By Just Passin' By is offline
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Originally Posted by saphojunkie View Post
Shit man, steak houses are still rolling, and any asshole can throw meat on a flame.
Yes, but more and more gadgets are out there making error-proof cooking an inexpensive option. Hell, Marinade in a vacuum seal, cook it in the sous vide, sear it in a pan and you've got the perfect steak even without a steakhouse oven. I never go out for steak anymore, because I can make it better than most restaurants do, and I'm just a good, but not exceptional, cook.

And, since you can freeze the vacuum sealed steak, you can do this in bulk and have multiple meals with almost no time invested.
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Old 10-30-2013, 02:33 PM   #242
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Quote:
Originally Posted by Just Passin' By View Post
Yes, but more and more gadgets are out there making error-proof cooking an inexpensive option. Hell, Marinade in a vacuum seal, cook it in the sous vide, sear it in a pan and you've got the perfect steak even without a steakhouse oven. I never go out for steak anymore, because I can make it better than most restaurants do, and I'm just a good, but not exceptional, cook.

And, since you can freeze the vacuum sealed steak, you can do this in bulk and have multiple meals with almost no time invested.
You lost me at Marinade, unless you were talking about a skirt steak or something. Your post appears to condone marinating a strip steak.
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Old 10-30-2013, 02:43 PM   #243
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Originally Posted by Great Expectations View Post
You lost me at Marinade, unless you were talking about a skirt steak or something. Your post appears to condone marinating a strip steak.
Sous vide does a great job on cheap steak. I've made sirloin sous vide that was every bit as tender as filet mignon.
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Old 10-30-2013, 05:23 PM   #244
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Wow, nice find on my part. I love to grill. Not saying I'm the best at it, but willing to learn.

I have a Weber Genesis grill which I love. The wife is German and thinks my steaks are perfect...and wants me to still use marinade. I usually Jaccard then put steaks in zip locks and add marinade for 1 hour. Then I sear on a 400 deg grill ~ 1-2 min per side, depending on thickness.

I've been trying to use just salt and pepper dry rub. She still likes the marinade. To each their own I guess.

I watched the Douglas Baldwin video and he was searing using a butane torch. Who doesn't like FIRE BABY? Try doing that as the final presentation in front of friends and family. I read that you use a piping hot cast iron pan.

My question is what is the benefit or difference. My thinking is there isn't. A sear = a sear.

That torch was kick ass thou
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Old 10-30-2013, 05:43 PM   #245
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Quote:
Originally Posted by Holladay View Post
Wow, nice find on my part. I love to grill. Not saying I'm the best at it, but willing to learn.

I have a Weber Genesis grill which I love. The wife is German and thinks my steaks are perfect...and wants me to still use marinade. I usually Jaccard then put steaks in zip locks and add marinade for 1 hour. Then I sear on a 400 deg grill ~ 1-2 min per side, depending on thickness.

I've been trying to use just salt and pepper dry rub. She still likes the marinade. To each their own I guess.

I watched the Douglas Baldwin video and he was searing using a butane torch. Who doesn't like FIRE BABY? Try doing that as the final presentation in front of friends and family. I read that you use a piping hot cast iron pan.

My question is what is the benefit or difference. My thinking is there isn't. A sear = a sear.

That torch was kick ass thou
I personally think you get better flavor out of the cast iron, and it generally tastes better. I actually use both these days. I'll sear the top and bottom and while those are going, I'll use the butane torch to do the sides. It's awesome to torch the fat cap.
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Old 08-20-2014, 01:25 PM   #246
Great Expectations Great Expectations is offline
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This looks like a great option:

http://www.cnet.com/products/anova-precision-cooker/
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Old 08-20-2014, 01:32 PM   #247
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I almost bought one when they were on Kickstarter. Decided I couldn't really justify it since I already had one.
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Old 08-20-2014, 01:40 PM   #248
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What is sous vide in a nutshell?
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Old 08-20-2014, 01:45 PM   #249
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Originally Posted by Dayze View Post
What is sous vie in a nutshell?
Using a water bath to cook things (in sealed packages, so no water touches) to a very precise temperature...

Like say you want a steak at exactly 130 degrees...

You set the water bath to 130 and you place your sealed bag of filet on there.....it gets to 130 degrees...and STAYS there.....perfectly done, because the water is at 130...

Then you can take it out when you want to plate it, put some grill marks on it, and plate/present it and it will be perfect.
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Old 08-20-2014, 01:46 PM   #250
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Originally Posted by Dayze View Post
What is sous vie in a nutshell?
Cooking in a vacuum packed bag with a water bath at precisely controlled temperatures.

The best example I can give is steak. When you cook a steak normally, you end up with a band of overcooked meat and perfectly cooked center because you're cooking the outside at 400-500 (or higher) degrees. With sous vide, you cook the same steak at exactly what temperature you want to serve it - 130 degrees for medium rare. So when you pull the meat out, the entire cut is 130 degrees. You do a super fast sear over scorching high heat (30-60 seconds), and you end up with a perfectly cooked steak with none of that overcooked band.

Textures can get different, and because time + temp can kill pretty much anything, you can also serve things like chicken or pork at below the USDA recommended temperatures. So for chicken, I'll do sous vide at 145, which gives extraordinarily tender and juicy breasts (anything under that and the meat has a weird spongy texture).
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Old 08-20-2014, 01:47 PM   #251
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Quote:
Originally Posted by Pawnmower View Post
Using a water bath to cook things (in sealed packages, so no water touches) to a very precise temperature...

Like say you want a steak at exactly 130 degrees...

You set the water bath to 130 and you place your sealed bag of filet on there.....it gets to 130 degrees...and STAYS there.....perfectly done, because the water is at 130...

Then you can take it out when you want to plate it, put some grill marks on it, and plate/present it and it will be perfect.
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Old 08-20-2014, 02:08 PM   #252
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Sous vide does a great job on cheap steak. I've made sirloin sous vide that was every bit as tender as filet mignon.

Cheap cuts seem to work better than more expensive cuts, at least for me. I have the Anova. Awesome machine. Started with basic chicken breasts and steak. Looking forward to trying 48-72 hour ribs and a brisket.
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Old 08-20-2014, 02:10 PM   #253
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Old 08-20-2014, 02:10 PM   #254
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Originally Posted by ping2000 View Post
Cheap cuts seem to work better than more expensive cuts, at least for me. I have the Anova. Awesome machine. Started with basic chicken breasts and steak. Looking forward to trying 48-72 hour ribs and a brisket.
Yeah, I've done it with ribeye and that's fine. But where it really shines has been with fish, chicken, and pork. At least for me.

I also made dulce de leche with it, and that was incredible.
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