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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 08-15-2011, 01:37 PM   #166
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Originally Posted by Fire Me Boy! View Post
There's other stuff besides meat?

Actually, the yogurt was the first thing besides meat I've done, though I'm starting to branch out now.
Well I meant other kinds of meat (chicken, fish, etc.)
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Old 08-15-2011, 02:12 PM   #167
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I went back and read from page 1 - excellent thread FMB! I learned a lot and am definitely interested in this style of cooking. What intrigues me the most is the possibility of turning lower-quality cuts of meat into something delicious with ease. Sounds neat.
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Old 08-15-2011, 02:26 PM   #168
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Originally Posted by RockChalk View Post
Well I meant other kinds of meat (chicken, fish, etc.)
I haven't done anything besides beef yet, but I've done several kinds of steak and roast. Planning to try chicken, pork and fish soon, though. Particularly curious about trying butter poached scallops or lobster.

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I went back and read from page 1 - excellent thread FMB! I learned a lot and am definitely interested in this style of cooking. What intrigues me the most is the possibility of turning lower-quality cuts of meat into something delicious with ease. Sounds neat.
It's been fun and rewarding. There are couple of cookbooks in which I'm really interested, but the good ones can be quite pricey. Everything I've attempted so far has been on my own or on blogs.
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Old 08-15-2011, 02:33 PM   #169
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It never hurts adding to your culinary repitoire, especially if it's something you enjoy. Have fun!
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Old 08-18-2011, 12:07 PM   #170
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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.
I've got some short ribs in the fridge. Seeing some recipes online for cooking them medium rare for like 72 hours. I haven't decided if I'm going to do a little marinade and go your route or go all out and try the 72-hour thing....
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Old 08-18-2011, 12:32 PM   #171
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FMB, not telling you anything you aren't aware of , but you will get a better and healthier sear using your cast iron. I noticed in the steak pic, you were searing in scratched up teflon?
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Old 08-18-2011, 12:43 PM   #172
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Originally Posted by tooge View Post
FMB, not telling you anything you aren't aware of , but you will get a better and healthier sear using your cast iron. I noticed in the steak pic, you were searing in scratched up teflon?
At the time I was chomping at the bit to taste the steak, so I did what would be faster. However, that's not scratched up Teflon - the only Teflon pan I have is used exclusively for eggs.

That's a Calphalon hard anodized pan, and it's a warrior!!! That thing is my go-to pan when cast iron won't work or I just don't wanna do the extra maintenance.
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Old 08-18-2011, 01:10 PM   #173
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I got a set of those for our wedding from my mother in law. I dig em too. I mainly use the large saute pan/sauce pot combo with a lid. It's money for dishes like paella. I'd be interested in trying the sous vide on some fish dishes.
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Old 08-18-2011, 03:30 PM   #174
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Originally Posted by tooge View Post
I got a set of those for our wedding from my mother in law. I dig em too. I mainly use the large saute pan/sauce pot combo with a lid. It's money for dishes like paella. I'd be interested in trying the sous vide on some fish dishes.
I've got the 12-inch fry pan and a 2-quart saucepan. Don't use the saucepan much, but the fry pan is ol' reliable.
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Old 02-12-2012, 03:37 PM   #175
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Thought folks on here would be interested in this, an article that credits Chipotle's ability to mass market upscale fast food in part to sous vide.

http://www.slate.com/articles/busine...ast_food_.html
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Old 02-12-2012, 06:01 PM   #176
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Interesting! I didn't realize that's how they cooked their meat.
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Old 03-15-2012, 10:45 AM   #177
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I'm getting very serious about purchasing an immersion circulator. Is there a specific one you would recommend? I've seen them priced from $800 (Williams Sonoma) to $180 (SideKIC).
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Old 03-15-2012, 11:07 AM   #178
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I'm getting very serious about purchasing an immersion circulator. Is there a specific one you would recommend? I've seen them priced from $800 (Williams Sonoma) to $180 (SideKIC).
I bought the Sous Vide Supreme, so I don't have an separate IC. Sorry.
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Old 03-15-2012, 03:41 PM   #179
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I bought the Sous Vide Supreme, so I don't have an separate IC. Sorry.
How many steaks could you immerse at one time?
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Old 03-15-2012, 04:12 PM   #180
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How many steaks could you immerse at one time?
I've done six at one time, I think.
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