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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 11-30-2016, 01:19 PM   #736
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whats the difference between this method and "traditional"? I'm a noobie when it coems to complicated or advanced techniques
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Old 12-01-2016, 12:56 PM   #737
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New cooking methods ... sous vide
I snagged one of those pork loins at Costco Inmem posted in another thread ($1.79/pound plus $8 off). Quartered it today and put one of the roasts in the sous vide with some garlic, rosemary, and shallots. I've got some garden green beans in the freezer, so that's dinner tonight.
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Old 12-01-2016, 01:09 PM   #738
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My Raiders tailgate is going to incorporate Sous Vide.

I always try to do a tri-tip for the Oakland game and it usually requires smoking ahead of time. So this time I'm going to try some combination of these:

http://www.seriouseats.com/2016/08/f...q-brisket.html

http://www.simplyrecipes.com/recipes...style_tri_tip/

I'm going to skip the rub from the sous vide recipe and just put in a little of the prague powder and liquid smoke to give it a little of the smoke flavor and the ring. I'll cook that for 48 hours at 130 then take it to the game. I'll pat it down with the santa maria rub and then blast it over oak charcoal before the game to get a crust and some flavor/warmth to the outside.

I'm cautiously optimistic; I can't figure out why it wouldn't work.
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Old 12-01-2016, 05:57 PM   #739
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New cooking methods ... sous vide
Far from my best plating, but it tastes good. Prepared the peas with a shallot/garlic/white wine sauce. The compound butter on the pork is rosemary/garlic.

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Old 12-01-2016, 06:50 PM   #740
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Got my anova yesterday, no longer need to regulate the temp on the crock pot, should allow for cooking of bigger stuffs. Got the wifi version with the 900w heating element.
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Old 12-01-2016, 08:10 PM   #741
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Far from my best plating, but it tastes good. Prepared the peas with a shallot/garlic/white wine sauce. The compound butter on the pork is rosemary/garlic.

Your pic is upside down

And it has ****ing peas in it.
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Old 12-24-2016, 10:05 PM   #742
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Wife bought me a Joule sous vide machine for Xmas. Since I'm stuck in the house tomorrow with this stupid broken ankle, I going to try some bone-in pork chops.
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Old 12-25-2016, 01:47 AM   #743
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I really wanted to sous vide a prime rib for Christmas. I have 12 people coming over so I got a 4 rib chuck end prime rib but it is too big to fit in the largest FoodSaver bags. I tried to seal some 2 gallon zip lock bags but that didn't work. I guess i will have to roast the prime rib but anybody know of FoodSaver bags larger than 11"? I figure if I can get a large enough bag I can seal part of the closing and then turn it and vacuum from the unsealed portion.
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Old 12-25-2016, 04:09 AM   #744
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Originally Posted by frozenchief View Post
I really wanted to sous vide a prime rib for Christmas. I have 12 people coming over so I got a 4 rib chuck end prime rib but it is too big to fit in the largest FoodSaver bags. I tried to seal some 2 gallon zip lock bags but that didn't work. I guess i will have to roast the prime rib but anybody know of FoodSaver bags larger than 11"? I figure if I can get a large enough bag I can seal part of the closing and then turn it and vacuum from the unsealed portion.


Cut the roast into 2-rib sections?
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Old 12-25-2016, 04:09 AM   #745
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Wife bought me a Joule sous vide machine for Xmas. Since I'm stuck in the house tomorrow with this stupid broken ankle, I going to try some bone-in pork chops.


Welcome to the club! Sous vide pork is really good!
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Old 12-25-2016, 12:07 PM   #746
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I bought a whole tenderloin and had to cut it in half. Should be great.
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Old 12-25-2016, 12:17 PM   #747
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Cut the roast into 2-rib sections?
I wound up doing that but I was hoping to avoid it. I like the look of one big roast. Ah well. First world problems.

I'll give an update
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Old 12-26-2016, 06:15 PM   #748
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Got an Anova for Christmas yesterday, tried it for first time tonight on sirlion and it was delish.
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Old 12-27-2016, 12:36 AM   #749
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Quote:
Originally Posted by frozenchief View Post
I really wanted to sous vide a prime rib for Christmas. I have 12 people coming over so I got a 4 rib chuck end prime rib but it is too big to fit in the largest FoodSaver bags. I tried to seal some 2 gallon zip lock bags but that didn't work. I guess i will have to roast the prime rib but anybody know of FoodSaver bags larger than 11"? I figure if I can get a large enough bag I can seal part of the closing and then turn it and vacuum from the unsealed portion.
We're doing a 5 bone, 13 lber in the foodsaver pleated bags. Ever look into those?
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Old 12-27-2016, 03:20 AM   #750
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We're doing a 5 bone, 13 lber in the foodsaver pleated bags. Ever look into those?
All I could find was the 11" wide rolls which wouldn't handle the whole roast. I cut it in half and put it at 132.5 for 8 hours. I seasoned it ahead of time nad put raw onion slices and rosemary sprigs with it. Truly spectacular.

For good "ends", I turned the oven to 500 and put on the convection fan for 15 minutes. I have a Wolf 6 burner stove so my convection does a great job. I got a good crust but the inside was medium rare. Made Stilton butter and a pepper game sauce for toppings and served with a 2000 chateau pichon longueville comtesse de lalande. Truly spectacular. Great Christmas dinner.
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