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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 04-18-2015, 07:44 PM   #286
BigMeatballDave BigMeatballDave is offline
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Anything that's sufficiently acidic doesn't have to be pressure canned. You fill the sterilized jars with your product (pickles, most jams, jellies, etc.), lightly cap, and put in a boiling pot of water (let the water come up over the lids by an inch or so), and process for the set amount of time.

The acid is a preservative, so you don't need to get it over 212 degrees.

Product that isn't acidic you have to get up to like 245 to kill botulism, so you have to use a pressure canner.
Interesting. Thanks.
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Old 04-18-2015, 10:54 PM   #287
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I've tried pressure canning, never really had luck with it. I've had no problems with water bath canning, but pressure canning seems to be problematic for me.
Huh, my mom has pressure canned in the same cooker since I was a tot.

Wouldn't recommend in that AiO of BMD's, is it operates at lower pressure. I read that recipes need to be adjusted accordingly.

I considered getting one of those, but I realized that I have an appliance for each function, and while it might be nice starting out from scratch to have such a multitasker, but I'm not gonna ditch me existing, and the problem of a unitasker is, failure for one is often failure of all.
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Old 04-19-2015, 04:57 AM   #288
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Huh, my mom has pressure canned in the same cooker since I was a tot.



Wouldn't recommend in that AiO of BMD's, is it operates at lower pressure. I read that recipes need to be adjusted accordingly.



I considered getting one of those, but I realized that I have an appliance for each function, and while it might be nice starting out from scratch to have such a multitasker, but I'm not gonna ditch me existing, and the problem of a unitasker is, failure for one is often failure of all.

In all honesty, I've only ever done it once, but the entire batch of chicken stock was spoiled. Never really inclined to try it since.
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Old 04-22-2015, 10:03 AM   #289
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Old 04-22-2015, 10:07 AM   #290
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Seriously, Great Expectations... WTF?
Indeed?
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Old 04-22-2015, 10:09 AM   #291
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I bake quite a bit—but it's because I have a wheat allergy and have to use substitute flours if I'm ever gonna enjoy a baked food item.

I've gotten it down to no one can even tell I've switched out wheat flour and I've even found a way to doctor it to make it a "cake" flour if called for in some recipes.
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Old 04-22-2015, 10:11 AM   #292
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Hmm, I blame FMB for getting more burns cooking meat in the cast iron pan. Fat jumps out and splattered my hands a month ago. Just the other day, it happened again and got on my face. Now I am scar face.

Thanks aloe vera it will all heal up fine but still...it hurt!


Waits for FMB to respond. Heh, heh, heh!
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Old 04-22-2015, 10:14 AM   #293
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I"m sorry I just saw this. I made a flank steak the other day and it was outstanding. Extremely tender and flavorful. It was better than a perfectly cooked strip on charcoal. The way it was tenderized was perfect. I've been traveling other than the one cook. I'm excited to do some carrots next. I'll cook those early and then cook some chicken this weekend.

The element in my vacuum sealer went out, so I used the ziplock method. It worked, but I think I need to get a new element or get better at the ziplock method, I didn't get all teh air out so a tiny bit of moisture got through, but it was still great.
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Old 04-22-2015, 10:31 AM   #294
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Originally Posted by BucEyedPea View Post
Hmm, I blame FMB for getting more burns cooking meat in the cast iron pan. Fat jumps out and splattered my hands a month ago. Just the other day, it happened again and got on my face. Now I am scar face.

Thanks aloe vera it will all heal up fine but still...it hurt!


Waits for FMB to respond. Heh, heh, heh!
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Old 04-22-2015, 10:33 AM   #295
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I"m sorry I just saw this. I made a flank steak the other day and it was outstanding. Extremely tender and flavorful. It was better than a perfectly cooked strip on charcoal. The way it was tenderized was perfect. I've been traveling other than the one cook. I'm excited to do some carrots next. I'll cook those early and then cook some chicken this weekend.

The element in my vacuum sealer went out, so I used the ziplock method. It worked, but I think I need to get a new element or get better at the ziplock method, I didn't get all teh air out so a tiny bit of moisture got through, but it was still great.
When you did it, did you submerge under water with the bag open to get the air out?

I use the Ziplocks whenever I really care about the presentation. Using the vacuum can form proteins into kinda weird shapes, so if I don't want that, I'll use a zip.
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Old 04-22-2015, 10:35 AM   #296
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I might try some pork chops tonight.
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Old 04-22-2015, 10:37 AM   #297
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Originally Posted by Fire Me Boy! View Post
When you did it, did you submerge under water with the bag open to get the air out?

I use the Ziplocks whenever I really care about the presentation. Using the vacuum can form proteins into kinda weird shapes, so if I don't want that, I'll use a zip.
Yes, the liquid might have been the juices from the flank steak. I held it under in the water oven. I have since viewed people doing that in a seperate bowl. I guess that only matters if you are heating the water before you put the food ito the bath.
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Old 04-22-2015, 10:45 AM   #298
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Yes, the liquid might have been the juices from the flank steak. I held it under in the water oven. I have since viewed people doing that in a seperate bowl. I guess that only matters if you are heating the water before you put the food ito the bath.

I've always done it in the water bath. But yeah, just doing sous vide will end up with a decent amount of liquid in the bath.
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Old 04-22-2015, 12:03 PM   #299
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I've always done it in the water bath. But yeah, just doing sous vide will end up with a decent amount of liquid in the bath.
Have you done many vegetables?

How about pears/other fruit?

Ricotta?
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Old 04-22-2015, 12:06 PM   #300
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Have you done many vegetables?

How about pears/other fruit?

Ricotta?
I've done some veggies, mostly carrots. Never any fruit or ricotta. I like to play with my meat.
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