- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Who here loves sous vide cooking?
Posted on 7/29/15 at 1:48 pm to LSUvegasbombed
Posted on 7/29/15 at 1:48 pm to LSUvegasbombed
It's a great tool, but certainly not a replacement for the stovetop or oven.
0
Posted on 7/29/15 at 1:50 pm to Geekboy
I've been making sous vide eggs for years.
10 minutes in a 212F water bath. Nice white crust with a bright yellow center.
10 minutes in a 212F water bath. Nice white crust with a bright yellow center.
Posted on 7/29/15 at 2:30 pm to The Egg
quote:
i find that some people here hate the threads bc there's a few new ones every day with pics and shite. that's frowned upon here for some reason.
That's part of the fun. Not only sharing info and pics, but also to rile up the naive folks who have never tried the method. It's different, so therefore they hate it. I love it when they get their panties in a bunch.
Posted on 7/29/15 at 3:31 pm to Geekboy
put two USDA choice filets in the crockpot in a ziplock for 8 hours and got the perfect medium.
Posted on 7/29/15 at 3:37 pm to Dooshay
Those filets look amazingly awful 
Posted on 7/29/15 at 3:40 pm to KosmoCramer
so the crockpot make beef jerky too
Posted on 7/29/15 at 3:44 pm to Dooshay
Try harder
Posted on 7/29/15 at 3:45 pm to Dooshay
I bought an Anova Precision Cooker last week. I've used it 3 times since last Thursday. My steak and chicken came out great. The chuck roast will be consumed tonight (24 hour...boil? bath?).
Pics (sorry for the size):
Pics (sorry for the size):
Posted on 7/29/15 at 3:45 pm to Dooshay
That's medium well, dude. And a terrible, terrible thing to do to filet mignon. And I don't even really like that cut.
Posted on 7/29/15 at 4:03 pm to SetTheMood
great pics, thanks for sharing.
Posted on 7/29/15 at 5:25 pm to Will Cover
What temp was that steak done at?
Posted on 7/29/15 at 5:41 pm to SetTheMood
I like the paper clip idea. I've been using a heavy bowl to keep mine from moving around. 
Posted on 7/29/15 at 7:34 pm to Will Cover
quote:
I went 142 degrees (medium plus - cooking for my daughters) for right at one hour. Burgers were a little over 1" thick.
That's pretty much my method (I prefer 138F) for burgers finishing with cast iron sear. It's heavenly to eat a medium rare burger with no concern for getting sick.
I once got in a pissing contest with some meat salesman who contended that since his company recommended never eating rare ground meat, that it had to be unsafe.
I guess when you peddle feed lot ground beef in those frozen tubes and cook it with traditional methods, you have to worry about this.
Posted on 7/29/15 at 9:07 pm to ruzil
Update on the chuck roast...
Straight out of the bath at 148
Onto the pit for some char
Sliced diced and onto the plate (which is heinous)
All in all, very good. Moist, good flavor. I'll go closer to 140 next time though.
Straight out of the bath at 148
Onto the pit for some char
Sliced diced and onto the plate (which is heinous)
All in all, very good. Moist, good flavor. I'll go closer to 140 next time though.
Posted on 7/29/15 at 9:28 pm to SetTheMood
How do yall know the times and stuff for these foods? Recipe book or online recipe?
I am interested in trying this out, I just don't want to get one and not know what to do.
I am interested in trying this out, I just don't want to get one and not know what to do.
Posted on 7/29/15 at 11:29 pm to Polar Pop
Douglas Baldwin and Thomas Keller (Under Pressure) have written some excellent things on this method. Baldwin also has an extremely informative website and a book called Sous Vide for the Home Cook, and here's another good read, both of which should answer most or all of your questions.
Take them with a grain of salt because Dooshay obviously thinks that one of the world's greatest Chefs (Keller) is full of shite.
Take them with a grain of salt because Dooshay obviously thinks that one of the world's greatest Chefs (Keller) is full of shite.
This post was edited on 7/30/15 at 12:45 am
Posted on 7/30/15 at 8:21 am to Polar Pop
Serious Eats and Chef Steps have time/temp info.
Posted on 7/30/15 at 9:57 am to SetTheMood
where can one find a plastic container like this?
im in BR
im in BR
Posted on 7/30/15 at 9:59 am to LSUvegasbombed
That one came from Williams Sonoma, but I think they have them at Costco as well. Sur La Table likely has them too.
Posted on 7/30/15 at 10:00 am to LSUvegasbombed
just bit the bullet and bought one off of amazon for around $26. LINK
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News