You can refridgerate some of the fruit and ricotta. I'm going to try it next time we have people over for dinner, then I'll play with some meat.

I made yogurt once; it was not good.

I made stock once; it was good, but not as good as the pressure cooker, and it the SVS was a royal pain in the ass to clean afterward.

Where do you find your recipies?

No one place really. Mostly just Google "sous vide [insert whatever]" if it's something I'm not too familiar.

I know the final temp for meats, so I generally wing it.

I've done a lot from Chef Steps, Sous Vide Supreme's blog, and Modernist Cuisine.

I really like how tender the flank steak was so I'm interested in breaking proteins down for other types of meat without having them become mushy. I've seen some people post online that they will put a tri tip in for 24 hours. Per our earlier discussions that seems wrong.

One of my go to meals for entertaining is a variation of this http://www.foodnetwork.com/recipes/a...s-recipe0.html


I've thought about trying a long water bath on short ribs, but the version above is tough to beat.

Something large and tough will be fine with a 24-hour bath. Large cuts can handle it. Smaller cuts will denature after 8 hours (or so).

It has holes in it.

Yes.... and?

You're not cooking in it, you're using it to cover the pan so steam escapes but grease does not.

Anyone find that boneless chicken thighs are better than bone-in?

I know it covers the pan. I also had heard of them before. It still has holes and some particles that splatter are very fine. Though I was teasing you here.

I've never had a splatter get through. Ever.

I made chicken breasts last night, they were exceptionally tender. I'm hooked on this thing. I'm definitely cooking pork tonight. I'm looking for something fun for Saturday, any suggestions?

I don't have a sous vide apparatus, but I do have a probe thermometer and a crock pot.

Toying with taking a day when I'm doing stuff around the house and immersing a steak at about 100, turning the crock on and off periodically to modulate temp, then ramping it up to 115 or so at dinner time.

Worth the effort?
Doomed to failure?

Would be a vacuum sealed steak with mesquite marinade.

Maybe worth a try, but I think ultimately temperature control is going to be wildly all over the place. Crocks do eventually get up to boiling.