ChiefsPlanet - Food and Drink New cooking methods ... sous vide

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

Quote:

Originally Posted by JASONSAUTO (Post 12097484)

you make those biscuits?

from a bag

http://www.onlinecouponsavings.com/w...s_biscuits.jpg

Quote:

Originally Posted by mikeyis4dcats. (Post 12097515)

from a bag

http://www.onlinecouponsavings.com/w...s_biscuits.jpg

never would have guessed. looked like one from hardees or KFC

Quote:

Originally Posted by mikeyis4dcats. (Post 12097515)

from a bag

Those bagged Pillsbury's are the greatest.

Grab out exactly how many you want, toss them in the toaster oven and 18 minutes later you have biscuits that are, at worst, the equal of the ones that come out of a can.

We grabbed a big sack of them when we went out to a hunting ranch for a buddy's bachelor party a few years ago and I've been getting them ever since.

Quote:

Originally Posted by DJ's left nut (Post 12097564)

yeah, they blow the tubes out of the water.

I don't know if this has been mentioned, but in the movie "Burnt" the chef (Bradley Cooper) who's trying to make a comeback is ridiculed for still using pans when the new technique is using machines like this one in order to be more flavorful and consistent.

Quote:

Originally Posted by fan4ever (Post 12097574)

sous vide has been a popular restaurant technique for a long time. Just the last couple of years they've developed affordable home versions.

Quote:

Originally Posted by DJ's left nut (Post 11998542)

I did 72 hours at 130 degrees (IIRC). I'd suggest making a good prime rib style rub, putting it on at the end and finishing over a grill that's either straight coals or if you prefer a harder sear you could use a cast iron skillet on the grill, get it rocket hot and get more surface contact.

Edit: Looks like I cooked at about 132. Start with this post in here and work forward - http://chiefsplanet.com/BB/showthrea...t#post11514721

Another roast update.

Tried a Sirloin Tip Roast for 48 hours at 134 and finished it in the convection oven at 500 degrees to create the crust after putting a garlic/herb paste on there and letting it rest.

Eh. Don't bother doing sous vide on a sirloin tip roast. Too lean, too bland. And 134 is too high; stick with 132.

I won't try it again. It was by no means bad but it wasn't particularly good either. It mostly ended up a vehicle for serving a good horseradish sauce. I think you really want to stick with the chuck roasts due to the fat and flavor they impart in the meat.

Pork belly.

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Quote:

Originally Posted by mikeyis4dcats. (Post 12097591)

sous vide has been a popular restaurant technique for a long time. Just the last couple of years they've developed affordable home versions.

fools have tools and excuses

Quote:

Originally Posted by Squalor2 (Post 12170389)

fools have tools and excuses

And CP gets you...

Quote:

Originally Posted by Fire Me Boy! (Post 12168171)

Pork belly.

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Let us know how it goes.

Quote:

Originally Posted by aturnis (Post 12171314)

Let us know how it goes.

Sorry, was suggesting that to DJ. I've done it before, turned out super tasty.

Cooked for 12 hours I think, sliders with mayo and a pickle.

http://uploads.tapatalk-cdn.com/2016...94e0f2c2d2.jpg

Pork belly slider? You fiend!

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Quote:

Originally Posted by aturnis (Post 12171434)

Pork belly slider? You fiend!

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Is that good or bad?