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re: Sous Vide Biscuits? 10 Foods to Cook Sous Vide
Posted on 4/28/16 at 5:28 pm to Degas
Posted on 4/28/16 at 5:28 pm to Degas
Degas, I agree with you about Sous Vide in that it does some things very well and others, not so well.
It will change your pork tenderloin life. All fish I've tried has been good. It creates a wonderful new texture to hard boiled eggs and it can make boneless chicken breasts more than passable. Short ribs, "yes please."
However, it isn't for everything. I for one, don't like what it does to the texture of a steak. Almost gives it a boiled mouth feel to me though I'll admit I may not have mastered the finish with steaks yet.
I dare anyone to take a whole pork tenderloin, coat it in whatever rub you like, add a pat of butter in the bag, cook it for 3 hours @135F, and finish it with your choice of sear and tell me they don't love it.
It will change your pork tenderloin life. All fish I've tried has been good. It creates a wonderful new texture to hard boiled eggs and it can make boneless chicken breasts more than passable. Short ribs, "yes please."
However, it isn't for everything. I for one, don't like what it does to the texture of a steak. Almost gives it a boiled mouth feel to me though I'll admit I may not have mastered the finish with steaks yet.
I dare anyone to take a whole pork tenderloin, coat it in whatever rub you like, add a pat of butter in the bag, cook it for 3 hours @135F, and finish it with your choice of sear and tell me they don't love it.
This post was edited on 4/28/16 at 5:32 pm
1
Posted on 4/28/16 at 6:00 pm to Canard Noir
quote:
I dare anyone to take a whole pork tenderloin, coat it in whatever rub you like, add a pat of butter in the bag, cook it for 3 hours @135F, and finish it with your choice of sear and tell me they don't love it.
Pork Tenderloin is money. At 135, you can get a texture that is something akin to medium rare beef tenderloin. It is amazing. At 140, you can firm up that texture and it retains so much more moisture then if traditionally cooked to 160 or so.
This post was edited on 4/28/16 at 6:15 pm
Posted on 4/28/16 at 6:30 pm to therick711
It really is money. It's a lean cut of meat that's pretty inexpensive that I didn't care that much for previously. Now, it is a part of my weekly routine. What's equally amazing to me is that pork is usually fine right when it is cooked but reheating it is terrible. Somehow, sous vide makes for a tenderloin that can be sliced and reheated almost infinitely with minimal moisture/ texture loss...
Posted on 4/28/16 at 6:37 pm to Canard Noir
I've cooked steak every way imaginable my whole life. Even grilled them directly on lump charcoal. No grill grate. I will NEVER make myself another steak that is not sous vide!
It's the only way to eat steak and hamburger.
It's the only way to eat steak and hamburger.
Posted on 4/28/16 at 8:12 pm to Geekboy
Like I said, I wasn't claiming to be a sous vide steak expert. It was just my opinion on how it has turned out for me. I'm going to give it a few more tries but so far I find the texture it gives the other meats I've really enjoyed, don't do MY steak justice from how I'm used to cooking it normally.
This post was edited on 4/28/16 at 8:16 pm
Posted on 4/28/16 at 8:39 pm to Fratigerguy
4-at saucepan, lid, and 1/4 cup oil, 1/3 cup kernels.....or two big glugs of oil and four capfuls of Orville's finest kernels. Clap on the lid, medium high heat, shake a few times, it's done when popping slows. If this is hard or messy, you better never try t make croissants, puff pastry, or strudel.
Posted on 4/28/16 at 9:14 pm to Stadium Rat
Clearly I am way behind the curve on the sous vide phenomenon. Any recommendations on a certain sous vide circulator?
Posted on 4/28/16 at 9:47 pm to willhigg6
I use the one I saw recommended here, the Anova Precision Cooker. It was $149.99 on Amazon when I bought it and it seems to be a well made cooking tool. Just get into it if you have a little extra dollars/ time and don't expect it to replace your microwave or conventional oven. It has it's uses but takes some trial and error to find a few "go to" meals you can cook with it.
The most fundamental thing I've found so far is to set the temp to whatever the safe temp is for your particular protein and choose your cook times as you would conventionally, only longer. After that, realize that just about everything will need to be seared to finish somehow i.e. grill, cast iron, or even torch.
The most fundamental thing I've found so far is to set the temp to whatever the safe temp is for your particular protein and choose your cook times as you would conventionally, only longer. After that, realize that just about everything will need to be seared to finish somehow i.e. grill, cast iron, or even torch.
Posted on 4/29/16 at 9:46 am to TU Rob
quote:
It is actually very simple, and much better on the stove than the microwave crap.
And doesn't burn!
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