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

Fire Me Boy! 11-25-2016 02:47 PM
Quote:
Originally Posted by Inmem58 (Post 12574780)
Merry Christmas to me!!!!

http://uploads.tapatalk-cdn.com/2016...e78a5e4618.jpg


Sent from my iPhone using Tapatalk


http://uploads.tapatalk-cdn.com/2016...e5e070f52c.jpg

In58men 11-25-2016 02:48 PM
Quote:
Originally Posted by Fire Me Boy! (Post 12574797)
I just downloaded the app.

Fire Me Boy! 11-25-2016 04:00 PM
What are you doing first?

Fire Me Boy! 11-25-2016 06:02 PM
If anyone is in the market, cheap sealer here.

https://www.amazon.com//FoodSaver-Va...2d9f3c020709f3

In58men 11-25-2016 06:38 PM
Quote:
Originally Posted by Fire Me Boy! (Post 12574873)
What are you doing first?
Steaks for sure.

In58men 11-29-2016 11:15 PM
Thoughts on torch searing? Anybody try this method?

Fire Me Boy! 11-30-2016 05:03 AM
Quote:
Originally Posted by Inmem58 (Post 12586976)
Thoughts on torch searing? Anybody try this method?


I do it on some things or specifically to sear a fat cap, but generally prefer cast iron or grill searing.

Dinny Bossa Nova 11-30-2016 07:46 AM
Quote:
Originally Posted by Inmem58 (Post 12586976)
Thoughts on torch searing? Anybody try this method?
I think you lack the mental capacity to be trusted with an open flame.

I think you are determined to burn down your house.

There's two.

I have not.

Dinny

Fire Me Boy! 11-30-2016 07:48 AM
Quote:
Originally Posted by Dinny Bossa Nova (Post 12587164)
I think you lack the mental capacity to be trusted with an open flame.

I think you are determined to burn down your house.

There's two.

I have not.

Dinny
The best thing my Searzall does is melt cheese. It's a goddamn master at melting and perfectly blistering cheese.

In58men 11-30-2016 08:08 AM
Quote:
Originally Posted by Dinny Bossa Nova (Post 12587164)
I think you lack the mental capacity to be trusted with an open flame.

I think you are determined to burn down your house.

There's two.

I have not.

Dinny
Open flame didn't cause the fire, hours of smoldering.......dick

Great Expectations 11-30-2016 10:25 AM
I bought a torch for searing, but I find that cast iron works better. You can add butter and seasoning to it before the searing.

I also recently made a leg of lamb in my sous vide. I cooked it at 134 degrees for 14 hours. It turned out spectacular. I'll be making it again for part of our Christmas dinner.

mikeyis4dcats. 11-30-2016 12:21 PM
Quote:
Originally Posted by frozenchief (Post 12569755)
I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.
I did my turkey sous vide, following the Chep Steps plan. Turned out great.

mikeyis4dcats. 11-30-2016 12:22 PM
Quote:
Originally Posted by Fire Me Boy! (Post 12587167)
The best thing my Searzall does is melt cheese. It's a goddamn master at melting and perfectly blistering cheese.
a $75 cheese melter. :hmmm:

Fire Me Boy! 11-30-2016 12:27 PM
Quote:
Originally Posted by mikeyis4dcats. (Post 12587640)
a $75 cheese melter. :hmmm:


I use it for a lot else. But it's really great at cheese.

RobBlake 11-30-2016 01:11 PM
whats the difference between this method and "traditional"? I'm a noobie when it coems to complicated or advanced techniques


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