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-   -   Food and Drink New cooking methods ... sous vide (https://chiefsplanet.com/BB/showthread.php?t=243228)

Fire Me Boy! 04-23-2015 10:01 AM
Quote:
Originally Posted by Great Expectations (Post 11453955)
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?
Chicken and pork are my favorite things to cook, honestly.

For this weekend: Duck.

Just Passin' By 04-23-2015 10:06 AM
Quote:
Originally Posted by Baby Lee (Post 11453959)
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.
http://www.instructables.com/id/Sous...n-40/?ALLSTEPS

BucEyedPea 04-23-2015 10:08 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11452761)
I've never had a splatter get through. Ever.
Well splatter me, incredulous!:D

Baby Lee 04-23-2015 10:10 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11453979)
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.
That's why I mentioned the thermometer and turning it off. And actually low setting ranges from 180-195 top end on most models, though I'd never go near that.

I'd set the probe for 95-100 while long cooking and turn the crock off when it beeps.

Great Expectations 04-23-2015 10:11 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11453981)
Chicken and pork are my favorite things to cook, honestly.

For this weekend: Duck.
Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.

Baby Lee 04-23-2015 10:11 AM
Quote:
Originally Posted by Just Passin' By (Post 11453989)
I am aware, but I'm not building an appliance from scratch for my first experiment.

Just Passin' By 04-23-2015 10:14 AM
Quote:
Originally Posted by Baby Lee (Post 11454003)
I am aware, but I'm not building an appliance from scratch for my first experiment.
I hear you. Good luck with your idea. Please let me know how it turns out. I keep debating all the options, because I don't want to add another full size item to the counter, but I really want to try working with sous vide at home.

BucEyedPea 04-23-2015 10:20 AM
Quote:
Originally Posted by Great Expectations (Post 11454002)
Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.
Make one from a log in the woods. Piece of cake.

http://www.whataboutclients.com/arch...otoblog900.jpg

Great Expectations 04-23-2015 10:21 AM
Quote:
Originally Posted by BucEyedPea (Post 11454030)
Make one from a log in the woods. Piece of cake.

http://www.whataboutclients.com/arch...otoblog900.jpg
perfect, now will you hold it over the flame?

Fire Me Boy! 04-23-2015 10:23 AM
Quote:
Originally Posted by Baby Lee (Post 11453999)
That's why I mentioned the thermometer and turning it off. And actually low setting ranges from 180-195 top end on most models, though I'd never go near that.



I'd set the probe for 95-100 while long cooking and turn the crock off when it beeps.

Hmmm. I've read there is no actual temperature difference between low and high, just how LONG it takes to get to temp.

:shrug:

Fire Me Boy! 04-23-2015 10:24 AM
Quote:
Originally Posted by Great Expectations (Post 11454002)
Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.

I do have a torch, but the duck skin will insulate the meat a lot. I'd put it in a skillet on medium low.

Baby Lee 04-23-2015 10:25 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11454037)
Hmmm. I've read there is no actual temperature difference between low and high, just how LONG it takes to get to temp.

:shrug:
From what I've read, low is 180-195 and high is 210-220.

Great Expectations 04-23-2015 10:41 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11454039)
I do have a torch, but the duck skin will insulate the meat a lot. I'd put it in a skillet on medium low.
A torch is cooler

Fire Me Boy! 04-23-2015 10:43 AM
Quote:
Originally Posted by Great Expectations (Post 11454069)
A torch is cooler

I'm not interested in cool.

Seriously, the torch will crisp it, but it's not going to render any more fat.

BucEyedPea 04-23-2015 12:57 PM
Quote:
Originally Posted by Great Expectations (Post 11454034)
perfect, now will you hold it over the flame?
Sure, but'll hafta' be a smaller log...more like a stick. The logs are too heavy for me. :D


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