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Old 03-26-2011, 05:28 PM  
Fire Me Boy! Fire Me Boy! is offline
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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?
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Old 03-26-2015, 04:46 AM   #256
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Yeah, I almost bought into them in Kickstarter. When I buy a second unit, I'll look hard at them.
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Old 03-26-2015, 08:00 AM   #257
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http://food-hacks.wonderhowto.com/ho...chine-0148452/
Going to try these ideas out. I've always done sous vide with a vacuum sealer and a stock pot. Works but pain in the butt because the temperature is so erratic. The rice cooker method seems very interesting.
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Old 03-26-2015, 08:04 AM   #258
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Next up, chicken breast. It is really, really easy to over-cook—or under-cook—breast meat, and either way is, well, not ideal. Why not have ideal chicken, right? I sealed the breasts in a ziplock, and cooked them for an hour at 140 degrees F. If you're cooking chicken or turkey in the oven, they tell you 165, but if you're slowly cooking sous vide style 140 for an hour is plenty.

When it first came out of the bag it looked really weird. I gave it a quick sear though, and the results were absolutely delicious.

This is possibly the most tender, juicy chicken breast I'd ever had. It was just perfectly cooked all the way through. You could easily cut it with the side of your fork and the flavor was fantastic.
I do chicken breast in sous vide semi-regularly. It's so easy to get wonderfully juicy breast meat. Leave the skin on and do a little cooking after to crisp up the skin.... very tasty. (Though, I do prefer the breast meat around 145. At 140 and below, while safe, I find it's got an offputting texture.

Pork, though... medium rare pork is delicious!
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Old 03-26-2015, 08:06 AM   #259
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It was finally time to try some steak. I grabbed some top sirloin from the grocery store, rubbed it with a little salt and pepper, bagged it up, and put it in for a little over an hour at 134 degrees F. When I pulled the bag out of the water it looked absolutely disgusting. It's really weird to see your meat one single, bland-looking color.

But then I gave it a quick sear, and holy crap, it was amazing. Sirloin isn't usually my favorite cut but I'll be damned if this wasn't one of the best steaks I'd ever had. It was so perfectly tender. It was cooked to perfection all the way through. Moist, juicy, amazing. This is when I started getting really excited about this thing.
One of the first things I ever cooked was sirloin, and I agree with this, 100 percent. Sirloin is also not one of my favorite cuts, but the ones I've done sous vide come out with that great beefy flavor and the texture of filet mignon - so very tender. It's pretty awesome to get the tenderness of filet and the flavor from another cut.
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Old 03-26-2015, 08:11 AM   #260
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You've got me wanting to buy this again. My one complaint about my Sous Vide Supreme is that it's big and bulky. Since it's completely self contained, I'm limited to what I can fit in the machine, plus I have to have the machine on my counter. So I typically sous vide in spurts - I'll go a couple months without using it, then go a couple weeks using it almost exclusively. But then I get tired of this big thing on my counter.

I think with one of these or a similar competitor, I'd use it more since I could use it in combination with a stock pot.
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Old 03-26-2015, 08:35 AM   #261
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If anyone sees a good deal on one of those wand type sous vide, post that shit in here.
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Old 03-26-2015, 09:08 AM   #262
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Quote:
Originally Posted by chiefzilla1501 View Post
http://food-hacks.wonderhowto.com/ho...chine-0148452/
Going to try these ideas out. I've always done sous vide with a vacuum sealer and a stock pot. Works but pain in the butt because the temperature is so erratic. The rice cooker method seems very interesting.
Wow...just read through that. Why isn't there anyone that has these for sale rigged in that way already? I know there is a bit of a variance factor in who would buy one and applying it to their own crockpot or rice cooker, but it looks like a perfect "add on" piece of hardware to turn cookers you already own into a sous vide.

I might look into making one of these too.



EDIT: Ah, I see now that there are some for sale, but they are way overpriced. It makes about $40 to make one, and they are selling them for $100 over that...will look into making my own.
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Old 04-09-2015, 03:01 PM   #263
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My Sous Vide water oven is supposed to arrive from Amazon tomorrow. What should I try out first?
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Old 04-09-2015, 03:07 PM   #264
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My Sous Vide water oven is supposed to arrive from Amazon tomorrow. What should I try out first?
What kind? The Anova, Sous Vide Supreme, or what?

And chicken or steak. If you like medium rare steak, but something you like, season, bag, and sous vide at 128 degrees. Dry the steaks very well, get a cast iron pan screaming hot, sear the steak for 30 seconds per side. No rest needed. Sirloin, while one of my least favorite cuts of meat, is really good sous vide.

If you want chicken, season breasts and sous vide at 145 for 90 minutes, that's plenty to ensure sure it's been at 145 for 45 minutes and properly pasteurized.
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Old 04-09-2015, 03:15 PM   #265
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I bought the Sous Vide Supreme off Amazon. Sounds great, I've read some online reviews of putting steaks in for 48 hours. That sounded a bit extreme, but I could see that tenderizing the meat in a similar fashion to slow cooking a brisket.

A KC Strip is my favorite cut of a steak. I enjoy other cuts, but I'm usually slightly disappointed any time I get something different. Do you season your steak with something other than salt and pepper when you seal it?

On the chicken are you using a dry rub or liquid marinade?
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Old 04-09-2015, 03:23 PM   #266
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I bought the Sous Vide Supreme off Amazon. Sounds great, I've read some online reviews of putting steaks in for 48 hours. That sounded a bit extreme, but I could see that tenderizing the meat in a similar fashion to slow cooking a brisket.

A KC Strip is my favorite cut of a steak. I enjoy other cuts, but I'm usually slightly disappointed any time I get something different. Do you season your steak with something other than salt and pepper when you seal it?

On the chicken are you using a dry rub or liquid marinade?
You wouldn't do a 48-hour sous vide with steak. Roast, short ribs, brisket, sure. Steak will denature the proteins if it goes more than 6 hours or so.

You should really try stuff other than strips, but if that's your favorite, that's what I'd start with. You won't go wrong there. I typically do salt, pepper, a whole clove of garlic, and a little butter. Then will typically lightly re-season with salt before I sear.

Most everything you'll do is dry or solid fat if you're doing any kind of vacuum sealing. If you're doing the Ziploc method, you can use marinades.
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Old 04-09-2015, 03:33 PM   #267
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I have a vacuum, I was thinking flank steak.

I've also seen a few pork recipies that look great.
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Old 04-18-2015, 04:00 PM   #268
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Old 04-18-2015, 04:11 PM   #269
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Old 04-18-2015, 04:32 PM   #270
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