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Started By
Message
Posted on 7/21/15 at 1:43 pm to Lester Earl
quote:
that finished product looks weird. like its soaking wet
It is soaking wet
In its own delicious succulent juices.
Posted on 7/21/15 at 1:44 pm to Creamer
quote:
I put butter in the bag with the meat
Food Lab says to not put butter in the bag
quote:
Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats.
Posted on 7/21/15 at 1:45 pm to Salmon
I read that yesterday when planning my method. Chose to only seer in butter
Posted on 7/21/15 at 2:03 pm to Ash Williams
I went to order one and it says this
quote:
Item Under Review
This item is currently unavailable because customers have told us there may be something wrong with our inventory of the item, the way we are shipping it, or the way it's described here. (Thanks for the tip!)
We're working to fix the problem as quickly as possible.
Posted on 7/21/15 at 2:05 pm to jrodslu
just order directly from the website... both are $179.00 and there is no shipping cost.
I just did it
I just did it
Posted on 7/21/15 at 2:07 pm to Motorboat
quote:
It's enough. 128 degrees is warmer than you think.
That's what she said.
But yeah, I'm spouting off with no frame of reference so take my comment for what it was...worthless.
Posted on 7/21/15 at 3:32 pm to torrey225
I bought one and it shows up tomorrow (I got $5 in tools credit by not having it shipped 2-day), and I'm going to do a pair of KC Strips first thing. Stoked beyond all reasonableness to see what this thing can do.
Probably going to do this on Saturday (may skip out on the sage and fennel and just go for seasoned salt):
Turkey Breast "Porchetta"
Probably going to do this on Saturday (may skip out on the sage and fennel and just go for seasoned salt):
Turkey Breast "Porchetta"
Posted on 7/21/15 at 3:34 pm to torrey225
I posted my results from my first cook on Sunday. I did the bath at 129 degrees for one hour. It probably could have used another half hour, but it was still very good. I did seer it in butter and that allowed me to get a good sear on it.
Posted on 7/21/15 at 3:41 pm to NEMizzou
quote:
Turkey Breast "Porchetta"
that looks incredibly difficult for me
Posted on 7/21/15 at 4:12 pm to LSUvegasbombed
quote:
that looks incredibly difficult for me
We'll see how bad it is...I mainly hate to use a ton of peanut oil for a five minute fry (and since there's a small chance I'll burn down my kitchen from throwing that unwieldy thing in a skillet full of hot oil) but it looks so dang good I want to give it a shot. But I may chicken out and just sous-vide the turkey breast skin-off and then crisp up the skin separately to put on the side.
Posted on 7/21/15 at 7:34 pm to The Egg
Had my first sous vide ribeye on Sunday. My buddy cooked them in an ice chest. I don't see the need to buy anything other than a vacuum sealer and thermometer it was one of the best steaks I've ever had.
Posted on 7/21/15 at 8:44 pm to Ash Williams
quote:
fricking French bastards
The only thing French about the process is the name.
It´s an invention by an English loyalist born in Massachusetts.
Posted on 7/22/15 at 5:54 am to Boomshockalocka
quote:
I don't see the need to buy anything other than a vacuum sealer and thermometer it was one of the best steaks I've ever had.
If you're doing 4, 6, 12, 24, or even 48 hour cooks, you'll want a sous vide machine. Sure, you can do it in a cooler, but you'll have to baby sit the heck out of it.
Posted on 7/22/15 at 8:16 am to Salmon
Thanks. For the heads up on the butter, I will have to modify next time.
The benefit of keeping it submerged for 8 hours is I don't have to come home for lunch to set it up, or wait till 9 to eat.
The benefit of keeping it submerged for 8 hours is I don't have to come home for lunch to set it up, or wait till 9 to eat.
Posted on 7/22/15 at 11:28 am to Creamer
How is the texture of the meat? I just got mine a month ago and read many times that after 4 hours or so a steak could get mushy. Do you notice a difference? I'm generally two hours for normal steaks, chops and loins and an hour for fish. Haven't done a brisket or long cook yet?
Posted on 7/22/15 at 12:41 pm to Ash Williams
Hi all. First post. I've been doing sous vide for about 5 years now, started with the Sous Vide Supreme and just recently bought one of the Anovas to supplement.
Steaks are great, no doubt. If you're just now getting into it, where it really shines, IMHO, is chicken, pork, and fish.
Because above 130 degrees you're essentially pasteurizing the food, given enough time even medium rare chicken is safe, you can safely cook both under standard temps. Chicken at 145 is sublime (medium rare chicken has an offputting texture), pork at 140 is perfect. Quickly seared in cast iron or on the grill.
It also does veggies well. I've even made dolce de leche that was to die for.
Steaks are great, no doubt. If you're just now getting into it, where it really shines, IMHO, is chicken, pork, and fish.
Because above 130 degrees you're essentially pasteurizing the food, given enough time even medium rare chicken is safe, you can safely cook both under standard temps. Chicken at 145 is sublime (medium rare chicken has an offputting texture), pork at 140 is perfect. Quickly seared in cast iron or on the grill.
It also does veggies well. I've even made dolce de leche that was to die for.
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