Food and Drink New cooking methods ... sous vide - Page 10

**Fire Me Boy!** · 03-26-2011, 05:28 PM

So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

Will post pics.

Anyone worked with sous vide before? Any tips, tasty things to try?

Dayze · 03-28-2011, 09:38 AM

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.

**Baby Lee** · 03-28-2011, 11:10 AM

So, tampons, with applicator or without?

j/k

**mikeyis4dcats.** · 03-29-2011, 08:36 PM

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

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

**Fire Me Boy!** · 03-30-2011, 07:08 AM

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.

listopencil · 03-30-2011, 09:19 AM

Quote:

Originally Posted by englander

i

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

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

**Fire Me Boy!** · 05-30-2011, 07:14 PM

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.

**Fire Me Boy!** · 06-12-2011, 06:31 AM

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?

**Fire Me Boy!** · 07-19-2011, 07:00 PM

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.

angelo · 07-19-2011, 08:24 PM

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.

**Fire Me Boy!** · 07-19-2011, 08:49 PM

Quote:

Originally Posted by angelo

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.

englander · 07-19-2011, 10:07 PM

You are mistaken.

englander · 07-19-2011, 10:15 PM

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

Bi_polar · 07-19-2011, 10:46 PM

Quote:

Originally Posted by englander

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

My Pretty - do you eat such scrap?

Bi_polar · 07-19-2011, 10:47 PM

Thanks for the info FMB, interesting stuff.

**ChiefGator** · 07-20-2011, 02:51 AM

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.

03-26-2011, 05:28 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	New cooking methods ... sous vide So I took the plunge (pun not intended) and purchased a personal sous vide machine. I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time. Will post pics. Anyone worked with sous vide before? Any tips, tasty things to try?
Posts: 35,253

03-28-2011, 09:38 AM	#136
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $1949358	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.
Posts: 37,452

03-28-2011, 11:10 AM	#137
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8028275	So, tampons, with applicator or without? j/k __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642

03-29-2011, 08:36 PM	#138
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	here's a link those interested in sous vide DIY might like http://forums.anandtech.com/showthread.php?t=2135226 __________________
Posts: 12,526

03-30-2011, 07:08 AM	#139
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

05-30-2011, 07:14 PM	#141
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

06-12-2011, 06:31 AM	#142
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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?
Posts: 35,253

07-19-2011, 07:00 PM	#143
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

07-19-2011, 08:24 PM	#144
angelo Starter Join Date: Oct 2007 Casino cash: $9094965	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.
Posts: 775

07-19-2011, 10:07 PM	#146
englander Starter Join Date: Nov 2010 Casino cash: $10004900	You are mistaken.
Posts: 97

07-19-2011, 10:15 PM	#147
englander Starter Join Date: Nov 2010 Casino cash: $10004900	Water Bath cooking is for butchery that is far from fat. Tongue, sweetbreads, kidneys,
Posts: 97

07-19-2011, 10:47 PM	#149
Bi_polar Starter Join Date: Oct 2008 Location: The Dirty Casino cash: $10004900	Thanks for the info FMB, interesting stuff. __________________ Notices Welcome back, Bi_polar! Where ya been?
Posts: 549

07-20-2011, 02:51 AM	#150
ChiefGator Can these boys not play? Join Date: Apr 2001 Location: Northcentral Florida Casino cash: $6482956	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. __________________ - Mark
Posts: 4,700