Wife should be home soon, and I'll cook it up then. :)

time domain

yah, just passin bile

Seems odd that you'd use it in completely the wrong context, then.

My wife and my first date was me cooking her thai food so hot that it was inedible then going to see Ice-T in concert. I also showed up at the door wearing a patchwork skirt (don't ask) and no shirt. It's amazing that she ended up marrying me.

If I'm to pass off my knowledge of statistics as appreciably greater than it actually is, I'd prefer if you kept quiet, thanks.

Wrong! There are quite a few of us on this board who are more than passingly interested in the culinary arts.

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

I wasn't. It was your specific wording:

Now, goodnight.

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

Erm, yeah, you were.

Darlington Pair

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

google? are you an onion headed twatt?

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.

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

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.

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.

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

American English, please.

i

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

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.

:spock:

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.

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.

Too late, you already updated. Thanks!

How's the juice content?

Looks delicious. Your pictures are making me want to put my butcher block countertop in.

Did you put liquid smoke in the baggie?

I've got some I'd sell you... I'd like to update my kitchen from the late 70's!

So this takes 2-3 hours plus finish time? I think it would be easier to throw it on the grill for 8 minutes and be done.

Just me though

You have actual maple butcher-block or some laminate crap? I have a nice slab but I'd actually prefer to repurpose something for my kitchen and sell the new slab for some cash.

It's very juicy. Very, very juicy. Gonna try chicken soon. I've also read that salmon is unique in sous vide, in that the final texture is very similar to sushi.

Oh, you know it. :cuss:

It actually only takes about 1.5 hours for these steaks (cut 1.5 inch thick), but because you're cooking at exactly the temperature you at which you want to serve, you can actually hold the steaks in the sous vide for a long time. According to research, that's not indefinitely, but enzymes in the steak don't start breaking down the protein for 8-10 hours. So I just left these in the bath until Mrs. FMB! got home.

The taste and flavor is different than you'd get from "throwing it on the grill for 8 minutes."

And you can do a lot more in sous vide than steak, that's just what I wanted to do first.

Thanks. It was quite tasty. I bought that walnut (I think, it's been a while) end grain cutting board - it's 3 inches thick and 18 inches in diameter - off eBay. I love that thing. It went basically unused for several years because I never had a place in my kitchen to keep it. Now that we bought this house here in AL, I have more room and it found a permanent place on the counter. :)

Looks great and definitely something I'd like to try....now to convince the wife to let me drop $300 on another kitchen appliance! Just bought a nice electric pressure cooker recently (only about $90 though).

FMB, did the sous vide approach soften the band of grissle on the edge of the strip, well enough? I usually trim it off.

Poor man's sous vide:

Buy the strips in bulk, trim off the grissle and most the fat, throw 2 strips in a food storage bag, pour 1 oz. of teriyaki sauce in each bag, squeeze out the air, throw them in the freezer.

Take out the steaks you want the next day, put them in the fridge section. Noon, the next day, put the steaks in lukewarm tap water, for cooking that night.

For pan searing, Maker's Mark during the cook is good. Makes for a good au jus, with some water after the steak has cooked, that's good in boiled tater chunks or rice.

To each his own.

Heating, Circulation, and Temperature Control for $75.

http://seattlefoodgeek.com/2010/02/d...-for-about-75/

Interesting FMB! I'm glad it worked out for you. It looks really good.

I'd love to try one. But I think the probability me giving up fire is pretty low :).

Thanks for sharing dude.

That's a damn fine looking steak. Did you season it before it went in the bag or when you seared it?

So you de-glaze the pan with bourbon and water?

I seasoned immediately before I put them in the vacuum sealer. I think later this week I'm going to try a marinade.

Well, the pan is glazed with the bourbon, with the steak on the final side. I cheat, and put a lid on the steak for a couple mins. The water is the de-glazing agent, afterward. That's about it; makes for damn good au jus.

Oh, like I said earlier, there's no way I'm giving up fire. The flavor of this steak and one off the charcoal is totally different. I'd say sous vide actually lets the flavor of the meat shine through a little more, whereas grilling is as much about the charcoal and smoke as it is about the meat itself.

This is just another tool in my arsenal.

The gristle won't ever render, if I'm not mistaken. I trimmed some of it off after I cooked it.

I've read that you don't want to use meat that has a lot of fat (marbled is OK; hunks of fat, not OK) because the low temperature doesn't render fat very well. It'll render the collagen in brisket or a roast, but not the other stuff.

Thanks for the tip, sounds like a good reason to pick up a bottle of Maker's.

FMB

That is a great looking steak!!! Well done (no pun) Sir. Do you get what I was talking about texture wise now. I prefer a good chew to my steaks (not tough) but not mushy like a filet and the texture in sous vide is just different.
You should try a Hanger steak. It seems the tougher steaks do better sous vide. I did do a 24 hour leg of lamb at 142 with preserved lemon, garlic and oregano. It was solid.

Great thread.

Ang

Yeah, I completely understand what you're talking about with the texture. I'll definitely try some hanger steak. I've got some flat iron steaks in the fridge that I found on sale, may try those. I've got some family in town this week and was thinking about doing some risotto along with something out of the sous vide.

I just made my first brine on Saturday; put a 5.5lb brisket in to make some corned beef.

hopefully it turns out good; I've got a few tasty recipes picked out for the 'leftovers'
(one of which is like a corned beef hash cake/patty, lightly browned up; and topped with a poached egg...mmmm)

sounds exactly like my wife.
she can bake extremely well, whereas I cannot. She can make Mac n Cheese...and thats about it.

My wife has managed to burn hot dogs ... that she was BOILING.

What is it with women and baking/cooking. It's weird, too, because it makes little sense from what we know about genetic proclivities. Women are supposed to be good multi-taskers... and that's what much of cooking is (that's the part that trips my wife up... working on multiple dishes at the same time). Anyway, add my wife to the list of women who can bake but can't cook.

...and, my wife simply cannot cook a meal (in the very rare instances where she does) without completely destroying the kitchen. she was making baked chicken and rice one day; kitchen was desroyed - as usual - and I sh*t you not...there was flour all over the place.

FLour?
lol

..and, she can't complete the meal on time; certain things will be done (or overdone lol) well beofre other things, resulting in a plate of food at varying temps.
She doesn't understand when I say "Ok, go ahead and get your drink ready; dinner will be ready in 1 minute or so"...then she dorks around doing other stuff while the mashed taters are getting cold, etc. I try to tell her I time everything to be 'done' so she can have a plate of hot food....amazing. She can be watching TV/reading etc all while I'm preparing dinner, then when it's ready....that is apparently the time to go do some laundry.

ROFL Same here with the timing. Apparently, when I say 2 minutes, that's code for sometime in the next 15 minutes.

Yeah, it's my wife's job to set the table, get the kids' drinks, and plate the kids' food (the kids often eat slightly different stuff than we do, since I cook spicy a lot). I tell her that I'm ready for her to start plating, but she, evidently, doesn't think plating should start until the whole family sits down at the table and is impatiently waiting to eat.

That brings up another question:
How many of you plate your food in the kitchen and how many of you bring bowls/platters of food to table and eat "family style"?

I think we'll move to family style as the kids get older, but currently we plate everything in the kitchen.

We plate in the kitchen, but rarely eat at the table. But it's just me and my wife, so we go very casual. Once we have kids, we'll probably move to a table.

we usually plate in the kitchen (just my wife and I) and eat on the TV trays, and watch an episode of Seinfeld.
if we doing a really nice dinner, we'll plate in the kitchen and eat at the kitchen table.


glad to hear my wife isn't the only one with a "time" issue. haha.

So, tampons, with applicator or without? ;) j/k

here's a link those interested in sous vide DIY might like

http://forums.anandtech.com/showthread.php?t=2135226

On the menu tomorrow: Flat iron steak sous vide with roasted garlic and herb butter, risotto (made with homemade chicken stock) and mixed vegetables almondine with browned butter.

No. That's "ass hole" or "asshole" not "arsole". Also "twat" instead of "twatte".

A 10-hour sous vide bath on a sirloin will tenderize the hell out of it. As in, tender like a filet mignon. Very, very tasty with green beans tossed in garlic butter with slivered almonds.

Trying out my first overnight sous vide. Put a rump roast in last night. I'll blast it over a roaring chimney starter tonight. Ideas for a sauce?

Rump roast was pretty mediocre. I think it actually needed more time. I also screwed up the searing on it.

However, just did another sirloin sous vide. Damn, that's good. I don't even generally like sirloin, and the sous vide makes it absolutely delectable.

FMB
Try Beef Short Ribs next. I have found that you need well marbled meat or meat with a certain amount of collagen for sous vide.
For the short ribs I did a marinade of Guinness, with garlic and herb (rosemary and thyme with marjoram and green apples. Bring it to a boil and then cool.

Cook at 145 for 10 hours.

Sounds interesting. Will give it a try.

The fat/collagen note is counter to what all the books say. They say best are lean cuts.

You are mistaken.

Water Bath cooking is for butchery that is far from fat. Tongue, sweetbreads, kidneys,

Not sure how I missed this thread until now. Interesting!

So, does the method work well with the cheaper cuts of meat then? Hanger, flat iron, flank, skirt?

If so, that would maybe make the investment worthwhile personally.

So it's an expensive crock pot...

I have used both and maybe it is just that I like that style of meat.

Ang

It is good for these items. I have also had good success with cuts such as short ribs, veal breast, lamb necks, and other cuts that contain more fat and collagen.

I believe it is personal preference. I will admit that I am a novice and have only played around with it occasionally.

Ang

It does. I haven't tried it with anything but flat iron, but those were great.

I'll definitely give it a try. I know given enough time the fat and collagen will render.

I'm using the sous vide to make homemade yogurt for the wife. Curious how it turns out. It lets me control the sourness and thickness depending on the cook time and temperature.

I followed the recipe as instructed, but no luck. It apparently tastes like paste.

That's my first sous vide fail.

making some yogurt for the wife huh?

Yes, I actually hate the stuff. Foul, sour grossness. And for any Yoplait! employees that may visit CP, if I want something that tastes like Boston creme pie, I'm going to eat a freakin' Boston creme pie.

I sense some trolling going on here :hmmm: