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Message
re: Sous Vide Ribeyes
Posted on 7/23/15 at 6:16 am to Dooshay
Posted on 7/23/15 at 6:16 am to Dooshay
Put up or shut up then. Let's see that steak or pork that's perfectly med-rare from edge to edge that you can achieve with a grill that the rest of us mere mortals can only achieve with sous vide or reverse sear.
Sous vide is just another tool in the kitchen. I braise chuck roasts for the fall apart meat and rich gravy. I roast whole chickens for that awesome crispy skin. I make tofu curries on the stove for a quick meal. I smoke butts for awesome bbq. I sous vide pork tenderloins for perfect 137 degrees internal temperature from edge to edge. Sorry but not sorry using different tools and methods to achieve different outcomes.
Sous vide is just another tool in the kitchen. I braise chuck roasts for the fall apart meat and rich gravy. I roast whole chickens for that awesome crispy skin. I make tofu curries on the stove for a quick meal. I smoke butts for awesome bbq. I sous vide pork tenderloins for perfect 137 degrees internal temperature from edge to edge. Sorry but not sorry using different tools and methods to achieve different outcomes.
This post was edited on 7/23/15 at 6:17 am
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Posted on 7/23/15 at 7:30 am to Degas
I buy enough stuff online that I've seen the explosion of the devices that has recently appeared.
This method has been around 200 years but only just now has become popular?
This board would sous vide raw turds if meridian dog made the pics look good enough. It'll be another device that gets re gifted at Christmas and sits in a drawer in your kitchen unused because not everyone wants to wait 96 hours to cook something.
Don't we have crock pots that can accurately control temps? Why does anyone need a $200 tool that is popular online right now?
This method has been around 200 years but only just now has become popular?
This board would sous vide raw turds if meridian dog made the pics look good enough. It'll be another device that gets re gifted at Christmas and sits in a drawer in your kitchen unused because not everyone wants to wait 96 hours to cook something.
Don't we have crock pots that can accurately control temps? Why does anyone need a $200 tool that is popular online right now?
Posted on 7/23/15 at 7:35 am to Dooshay
Sous vide is not for me either, but you are being a doosh about it
Posted on 7/23/15 at 7:48 am to Dooshay
Good god, crock pots are wildly inaccurate for temp controls.
And I've had mine for five years. I used the first one enough I felt justified in spending the money to buy a second one in June.
And if you don't see the difference between cooking something at 130 degrees vs. boiling it, then I'm certain you're trolling. Good job, mission accomplished.
And I've had mine for five years. I used the first one enough I felt justified in spending the money to buy a second one in June.
And if you don't see the difference between cooking something at 130 degrees vs. boiling it, then I'm certain you're trolling. Good job, mission accomplished.
Posted on 7/23/15 at 7:57 am to WhosTommy
quote:
I don't know if you're trolling or not,
Dooshay has been trolling TD ever since he met his girlfriend on the OT.
Posted on 7/23/15 at 8:29 am to Ash Williams
I bought a 12 lb Select grade ribeye roast a few weeks ago. I cut it in half and put one on the smoker, it was OK but I was disappointed. I kept it on until the internal hit rare then wrapped and put in a cooler for another hour or so.
I couldn't decide if I wanted to try the same thing again on the other 1/2 or something else. I ended up cutting the other 1/2 into about 1.5 inch steaks, seasoning them, zip locking them and putting in a foam cooler of hot water for 2 hours. Then iron skillet with butter til I set off the smoke alarm
They were so much better this way, it was hard to believe they came off the same slab of meat as the others.
I couldn't decide if I wanted to try the same thing again on the other 1/2 or something else. I ended up cutting the other 1/2 into about 1.5 inch steaks, seasoning them, zip locking them and putting in a foam cooler of hot water for 2 hours. Then iron skillet with butter til I set off the smoke alarm
They were so much better this way, it was hard to believe they came off the same slab of meat as the others.Posted on 7/23/15 at 8:45 am to WhosTommy
Crock pots have come a long way and have temperature settings now
Posted on 7/23/15 at 8:46 am to Dooshay
you go ahead and throw a couple of ribeyes in a crock pot for a few hours and tell us how they turn out 
Posted on 7/23/15 at 8:49 am to Dooshay
quote:
Crock pots have come a long way and have temperature settings now
Posted on 7/23/15 at 9:16 am to Dooshay
quote:
This board would sous vide raw turds if meridian dog made the pics look good enough.
Posted on 7/23/15 at 9:23 am to Salmon
quote:
you go ahead and throw a couple of ribeyes in a crock pot for a few hours and tell us how they turn out
LOL I think he means maybe you could use the crock for the sous vide method.
I've thought of that, but think they still get too hot. Plus I haven't seen a crock pot big enough to handle my cooks.
Posted on 7/23/15 at 9:27 am to Dooshay
i'll just say i'll keep learning how to cook with my sous vide device and not bother anyone else about it.
i'm not sure why this method is being blasted into oblivion...it's a tried and true method. does it take longer? sure. Much longer? in some cases, yep. but the people who try it have noticed a considerable difference in the end result.
Put it this way, last night, I sealed up 2 chicken breasts and put it in the sv bath for an hour. In that hour, i went for a run at memorial park. by the time I got back, it was done. I took it out of the bag, seared it for a little bit on the stove and sliced the breasts. tender, very moist, and delicious.
It really didn't take much time to do it all, and really...it's minimal effort.
i'm gonna keep trying new things with it.
i'm not sure why this method is being blasted into oblivion...it's a tried and true method. does it take longer? sure. Much longer? in some cases, yep. but the people who try it have noticed a considerable difference in the end result.
Put it this way, last night, I sealed up 2 chicken breasts and put it in the sv bath for an hour. In that hour, i went for a run at memorial park. by the time I got back, it was done. I took it out of the bag, seared it for a little bit on the stove and sliced the breasts. tender, very moist, and delicious.
It really didn't take much time to do it all, and really...it's minimal effort.
i'm gonna keep trying new things with it.
Posted on 7/23/15 at 9:31 am to The Egg
There are only a few here blasting it, and they don't realize that they're likely already eating food prepared this way. Restaurants have been doing it for decades.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
Posted on 7/23/15 at 9:31 am to WhosTommy
quote:i'm not even sure why i did it, but i just did it.
I generally don't sear chicken, just season or sauce it.
Posted on 7/23/15 at 9:42 am to The Egg
I don't just because it's so easy to get dry and stringy.
You could try to sear before sous vide for color. Don't know how that'd work out.
You could try to sear before sous vide for color. Don't know how that'd work out.
Posted on 7/23/15 at 9:56 am to The Egg
quote:
i'm not sure why this method is being blasted into oblivion...
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break.
Posted on 7/23/15 at 9:59 am to Dooshay
quote:No one is this stupid. Right?
boil
Posted on 7/23/15 at 10:00 am to Dooshay
quote:
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break
What's your problem with this?
Posted on 7/23/15 at 10:01 am to Dooshay
quote:i mean, shouldn't you be the one giving us a break?
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break.
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