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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, 04:33 PM   #271
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Originally Posted by BigMeatballDave View Post
Bought this 2 weeks ago.



I love it!
Basically an electric pressure cooker, right?
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Old 04-18-2015, 04:34 PM   #272
BucEyedPea BucEyedPea is offline
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I never heard of it before until you. FMB, mentioned in earlier in other cooking threads. So I looked it up.

What's so great about it? Or should I ask, what are the benefits of cooking "sous vide" instead of fire.
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Old 04-18-2015, 04:37 PM   #273
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Originally Posted by BucEyedPea View Post
I never heard of it before until you. FMB, mentioned in earlier in other cooking threads. So I looked it up.

What's so great about it? Or should I ask, what are the benefits of cooking "sous vide" instead of fire.
Read the thread, I've posted all about benefits. The most notable is extremely fine temperature control. Anything over 130 will pasteurize anything given enough time, which means you can cook chicken at below 165 or pork to medium rare, if you like. It also means the entire protein gets to the exact temperature you want, minimizing the band of overcooked meat on the outside from the sear.

(And I created this thread way back when I bought a SVS.)
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Old 04-18-2015, 04:41 PM   #274
BucEyedPea BucEyedPea is offline
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Originally Posted by Fire Me Boy! View Post
Read the thread, I've posted all about benefits. The most notable is extremely fine temperature control. Anything over 130 will pasteurize anything given enough time, which means you can cook chicken at below 165 or pork to medium rare, if you like. It also means the entire protein gets to the exact temperature you want, minimizing the band of overcooked meat on the outside from the sear.

(And I created this thread way back when I bought a SVS.)
Son of a gun, you did. I thought it was new. I just read your first post and then posted.
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Old 04-18-2015, 04:59 PM   #275
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Quote:
Originally Posted by Fire Me Boy! View Post
Basically an electric pressure cooker, right?
Yep, and slow cooker.
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Old 04-18-2015, 05:10 PM   #276
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Originally Posted by BigMeatballDave View Post
Yep, and slow cooker.

I have a traditional pressure cooker. It can't be beat for some things.
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Old 04-18-2015, 05:39 PM   #277
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Originally Posted by Fire Me Boy! View Post
I have a traditional pressure cooker. It can't be beat for some things.
Yep. My grandmothers cooked in them all the time.

I cooked 2 Sirloin roasts in it for 40 mins. Shit just fell apart.
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Old 04-18-2015, 05:44 PM   #278
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Quote:
Originally Posted by BigMeatballDave View Post
Yep. My grandmothers cooked in them all the time.



I cooked 2 Sirloin roasts in it for 40 mins. Shit just fell apart.

I generally don't pull mine out unless I'm doing stock, but I've done everything from roasts to chili to risotto to pasta sauces in mine.
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Old 04-18-2015, 05:56 PM   #279
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I generally don't pull mine out unless I'm doing stock, but I've done everything from roasts to chili to risotto to pasta sauces in mine.
I wanna learn how to can.

Thinking about growing Habaneros and Tomatoes and make my own salsa.

I'd like to pickle habaneros. Sweet brine.
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Old 04-18-2015, 05:59 PM   #280
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Originally Posted by BigMeatballDave View Post
I wanna learn how to can.

Thinking about growing Habaneros and Tomatoes and make my own salsa.

I'd like to pickle habaneros. Sweet brine.
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.
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Old 04-18-2015, 06:04 PM   #281
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Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
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Old 04-18-2015, 06:11 PM   #282
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Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
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Old 04-18-2015, 06:20 PM   #283
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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.
What is water bath canning?
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Old 04-18-2015, 06:23 PM   #284
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What is water bath canning?
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.
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Old 04-18-2015, 06:28 PM   #285
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Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
Cool. Thanks for the tip. Hadn't thought about doing that on cast iron.
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