Food and Drink New cooking methods ... sous vide - Page 5

**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?

03-26-2011, 08:55 PM

Quote:

Originally Posted by Just Passin' By

I might start a thread on Thai curry.

Which one? Lordy - that's a wide open area there.

**cdcox** · 03-26-2011, 08:55 PM

Quote:

Originally Posted by Baby Lee

slew rate?

Nyquist frequency

**Fire Me Boy!** · 03-26-2011, 08:55 PM

Quote:

Originally Posted by Phobia

Heh. I figured I'd hook somebody. I just didn't expect it to be you.

Ah. I guess I just don't get trolling. Seems like a waste of time when you could actually join the conversation and add something useful.

Just Passin' By · 03-26-2011, 08:57 PM

Quote:

Originally Posted by HMc

Lol. Have you read the thread? There's been one poster who claimed to know anything at that was Phobia who was trolling anyway.

Yes, I've read the thread. I knew a (very) little about Sous Vide from cooking shows and a trip to Europe, but I don't know anything about the home version, which is what Fire Me Boy! is talking about. I was saying that I suspect that's about par for the course on any board that's not specifically oriented to cooking, since it's something that's new to the home.

**Baby Lee** · 03-26-2011, 08:57 PM

Quote:

Originally Posted by cdcox

Nyquist frequency

e^2*2pi*f0*n*j*t

03-26-2011, 08:57 PM

Quote:

Originally Posted by Fire Me Boy!

Ah. I guess I just don't get trolling. Seems like a waste of time when you could actually join the conversation and add something useful.

It's a last resort. I didn't have anything useful so I trolled.

Just Passin' By · 03-26-2011, 08:58 PM

Quote:

Originally Posted by Phobia

Which one? Lordy - that's a wide open area there.

I'm probably going to start with a Massaman.

HMc · 03-26-2011, 08:59 PM

Again, it isn't clear whether you've cooked up a batch of meth in the thing which has impaired your judgement, but the likelihood that you were going to get any hits on this method here were...slim to none, and slim just left town.

There are people on here that still kill their own food.

HMc · 03-26-2011, 09:00 PM

Quote:

Originally Posted by Just Passin' By

Yes, I've read the thread. I knew a (very) little about Sous Vide from cooking shows and a trip to Europe, but I don't know anything about the home version, which is what Fire Me Boy! is talking about. I was saying that I suspect that's about par for the course on any board that's not specifically oriented to cooking, since it's something that's new to the home.

And what point do you suppose I was making?

**Fire Me Boy!** · 03-26-2011, 09:01 PM

Quote:

Originally Posted by HMc

Again, it isn't clear whether you've cooked up a batch of meth in the thing which has impaired your judgement, but the likelihood that you were going to get any hits on this method here were...slim to none, and slim just left town.

There are people on here that still kill their own food.

Do you read or am I writing sentences like kcnut?

Quote:

Originally Posted by Fire Me Boy!

I know, but this board never ceases to amaze, so I thought I'd give it a shot, and if not, then I'd share my experiences.

HMc · 03-26-2011, 09:03 PM

Quote:

Originally Posted by Fire Me Boy!

Do you read or am I writing sentences like kcnut?

Great. It will be just you and your experiences then, along with some token "sounds great!" comments, as no one else knows dick all about it, and you're unhappy with the trolling.

**Fire Me Boy!** · 03-26-2011, 09:04 PM

Quote:

Originally Posted by HMc

Great. It will be just you and your experiences then, along with some token "sounds great!" comments, as no one else knows dick all about it, and you're unhappy with the trolling.

Feel free to GTFO then. No one's keeping you here.

Just Passin' By · 03-26-2011, 09:04 PM

Quote:

Originally Posted by HMc

And what point do you suppose I was making?

You were relating the number of people who'd know to the CCW, slick. My point is that your correlation there is a poor one, given how relatively few people in the U.S., on any thread, are going to no about this stuff.

I'd speculate that, on this board, you could find people who have knowledge about many of world's cuisines. Not everyone here is going to be confined to possum and squirrel.

03-26-2011, 09:04 PM

Quote:

Originally Posted by Just Passin' By

I'm probably going to start with a Massaman.

Best Massaman I've ever had was with seafood and a departure from tradition with avacado wedges.

Just Passin' By · 03-26-2011, 09:05 PM

Quote:

Originally Posted by Phobia

Best Massaman I've ever had was with seafood and a departure from tradition with avacado wedges.

Thai/Mexican fusion, or just a general twist on the basic idea?

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

03-26-2011, 08:59 PM	#68
HMc from the very deep south. Join Date: Dec 2005 Location: Sydney, Australia. Casino cash: $9944900	Again, it isn't clear whether you've cooked up a batch of meth in the thing which has impaired your judgement, but the likelihood that you were going to get any hits on this method here were...slim to none, and slim just left town. There are people on here that still kill their own food.
Posts: 2,792