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Joined the sous vide ranks
Posted on 9/2/19 at 9:16 pm
Posted on 9/2/19 at 9:16 pm
Got one for my birthday. What should I attempt first?
8
Posted on 9/2/19 at 9:17 pm to shawtiger
Hamburgers, 142F for 1.5 hours and quick sear in cast iron or grill.
Posted on 9/2/19 at 9:31 pm to shawtiger
New York Strips are in my usual rotation
Scotch Eggs (the soft boiled egg part)
Also, creme brulee is quite simple as well. No need to scald the cream or water baths.
Scotch Eggs (the soft boiled egg part)
Also, creme brulee is quite simple as well. No need to scald the cream or water baths.
This post was edited on 9/2/19 at 9:32 pm
Posted on 9/3/19 at 12:10 am to BlackCoffeeKid
You may have finally sold me on one with that NY strip pic.
Posted on 9/3/19 at 12:27 am to shawtiger
Welcome to the club 
Posted on 9/3/19 at 6:43 am to Degas
Pancakes @ 225 for 4 hours. I recommend putting the butter in with them. Comes out spectacular
Posted on 9/3/19 at 7:54 am to shawtiger
Start a brisket today. It will be ready for Saturdays kickoff 
Posted on 9/3/19 at 8:19 am to Howyouluhdat
quote:
Pancakes @ 225 for 4 hours. I recommend putting the butter in with them. Comes out spectacular
I did a bowl of cereal at 180 for 6 hours, was fantastic.
Posted on 9/3/19 at 10:09 am to USMCTIGER1970
I use an Anova.
What do you mean go 100% sous vide? I use it when I have the time and cooking specific things like a steak
Kenji has a good page on steaks
LINK
What do you mean go 100% sous vide? I use it when I have the time and cooking specific things like a steak
Kenji has a good page on steaks
LINK
Posted on 9/3/19 at 10:28 am to shawtiger
This will be the kitchen tool you can utilize for the most return on investment. That device will be a game changer for your steaks.
Also, Look into getting a vacuum sealer if you don't already have one.
Steaks are almost a no brainer now on cooking to doneness. Ours are usually set at 129.5 for several hours then seared in clarified butter in cast iron.
I haven't really explored the potential of the device, because I can't get past the steaks. It completely ruined eating at a steak house for family.
Also, Look into getting a vacuum sealer if you don't already have one.
Steaks are almost a no brainer now on cooking to doneness. Ours are usually set at 129.5 for several hours then seared in clarified butter in cast iron.
I haven't really explored the potential of the device, because I can't get past the steaks. It completely ruined eating at a steak house for family.
Posted on 9/3/19 at 10:30 am to NimbleCat
quote:
I haven't really explored the potential of the device, because I can't get past the steaks. It completely ruined eating at a steak house for family.
Chicken is great in it if you haven't given it a try
Posted on 9/3/19 at 10:38 am to Jones
quote:
Jones
Thanks, we (as in my wife) are cooking asian chicken wings this week. I don't know where to start with chicken though. My wife is a pretty good cook/chef, thanks to some very famous chefs and Culinary School. So, I eat whatever is put in front of me and wonder how I got so lucky. What did you have in mind for chicken? She is always looking for things experiment with in that sous vide.
Posted on 9/3/19 at 10:39 am to Jones
quote:
What do you mean go 100% sous vide?
I'm still gonna wanna use other methods, that's all Ill just depend on my mood.
Posted on 9/3/19 at 11:25 am to NimbleCat
With chicken lately, we have just been using boneless skinless breasts at work. We just experiment with different marinades and seasoning each time. We are usually cooking 6 to 8 at a time so we separate them into 3 or 4 bags with different things.
I like to keep it simple with some fresh rosemary and salt and pepper. Asian marinades can sometimes be a little too salty after the bath.
145 degrees for 1.5-2.0 hours and youre good to go
I like to keep it simple with some fresh rosemary and salt and pepper. Asian marinades can sometimes be a little too salty after the bath.
145 degrees for 1.5-2.0 hours and youre good to go
Posted on 9/3/19 at 11:29 am to NimbleCat
I like sous vide a lot coupled with flash frying or searing/grilling at very high temperatures. This has worked great in the past for tailgating using wings.
Posted on 9/3/19 at 11:32 am to shawtiger
quote:
What should I attempt first?
I don't know what should be first, but I know what definitely should be on your list.
Eggs. Seriously.
Kenji does sous vide eggs
This post was edited on 9/3/19 at 11:32 am
Posted on 9/3/19 at 2:02 pm to shawtiger
Pork tenderloin is a great choice for sous vide.
It's what I usually recommend to do first.
People almost ALWAYS overcook pork. A perfectly cooked pork tenderloin with a nice quick sear is great, but especially good compared to what you usually get.
It's what I usually recommend to do first.
People almost ALWAYS overcook pork. A perfectly cooked pork tenderloin with a nice quick sear is great, but especially good compared to what you usually get.
Posted on 9/3/19 at 2:08 pm to KosmoCramer
quote:
Pork tenderloin is a great choice for sous vide.
It's what I usually recommend to do first.
People almost ALWAYS overcook pork. A perfectly cooked pork tenderloin with a nice quick sear is great, but especially good compared to what you usually get.
100% this.
Posted on 9/3/19 at 4:35 pm to windshieldman
You guys really need to try sous vide bagels. 66 deg celsius for 16.2 hours
This post was edited on 9/3/19 at 4:40 pm
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