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re: School me on Sous vide
Posted on 12/26/16 at 5:09 pm to Uncle JackD
Posted on 12/26/16 at 5:09 pm to Uncle JackD
One advantage of sous vide is you can cook meats in advance for quick meals.
1
Posted on 12/26/16 at 7:29 pm to TigerSTPelurker
Got me one for Christmas too. Had some steaks from a friend before and was a fan.
Cooked some thick cut bone in pork chops tonight with my Anova. Came out excellent. Super tender, very juciy, and nice char from the infrared sear.
Finished product (so-so picture):
Almost caught the ghey though...
Cooked some thick cut bone in pork chops tonight with my Anova. Came out excellent. Super tender, very juciy, and nice char from the infrared sear.
Finished product (so-so picture):
Almost caught the ghey though...
This post was edited on 12/26/16 at 7:30 pm
Posted on 12/26/16 at 7:45 pm to HungryFisherman
That looks good. I'd risk catching the ghey to taste dat.
Posted on 12/26/16 at 8:12 pm to Uncle JackD
I got one a couple months ago did a rack of lamb and it was awesome. Since I have done pork tenderloin, a chuck roast for barbacoa and a few steaks. Everything has been cooked to perfect temp and been very good.
Posted on 12/26/16 at 8:15 pm to golfntiger32
So everyone who has one seems to love it and those who never owned or tried it call it "Ghey". Got it 
This post was edited on 12/26/16 at 8:16 pm
Posted on 12/27/16 at 7:23 am to Howyouluhdat
quote:
quote:
a steak cooked to rare via sv will be better than a steak cooked to rare via grilling since the meat is actually cooked more thoroughly at a precise temp ...
Lol, you sv nerds are funny
food doesn't have to be blasted with heat to get its internal temperature to a desired level ... the food is more moist and retains its juices better ... fairly logical to most people ...
Posted on 12/27/16 at 9:38 am to tiderider
I assume you need a vacuum sealer to go along with one of these?
Posted on 12/27/16 at 9:40 am to Turbeauxdog
Yeah ... a basic one is adequate ...
Posted on 12/27/16 at 9:40 am to Turbeauxdog
quote:
I assume you need a vacuum sealer to go along with one of these?
It definitely helps, especially if you want to prep the meat ahead of time, or buy in bulk and freeze some packs for later, but you could use a ziploc to the same effect for the actual cooking.
Posted on 12/27/16 at 9:43 am to tiderider
quote:
food doesn't have to be blasted with heat to get its internal temperature to a desired level ... the food is more moist and retains its juices better ...
When heated, the muscles in meat contract and expel juices. The higher the temp, the more juice lost. Sous vide is a gentler process so it retains more moisture in the food.
SV allows you to get the perfect temp on the final product which is great. It's also easier to manage cooking a meal since you can't overcook it if you run behind. However, you don't get the same flavor as you would from cooking over charcoal. To me it's a trade depending on what I want that day.
A SV steak seared in cast iron and butter is pretty good and little to no effort. I had the best of both worlds on Christmas. Did a beef tenderloin sous vide at 130 degrees. Fired up the Egg and let the temp go crazy. About 5 minutes before we were ready to eat I dropped the meat on the Egg at about 800 degrees. Rotated it around for a couple of minutes. Nice and charred on the outside with some of the outdoor flavor and perfectly medium rare on the inside. It was a big hit for the day.
Posted on 12/27/16 at 9:50 am to Dave Worth
quote:Even if I finish the meat on my egg?
However, you don't get the same flavor as you would from cooking over charcoal
Posted on 12/27/16 at 10:22 am to Uncle JackD
You won't get that deep smokey flavor but you will get some with the char.
Posted on 12/27/16 at 10:51 am to Janky
Anova arrives tomorrow. Will give it the ole college try 
Posted on 12/27/16 at 10:54 am to Uncle JackD
You ever Sous Vide a nasty arse old Pounce?
Posted on 12/27/16 at 11:21 am to Count Chocula
most people who use sous vide do not use it exclusively ... it can be used for convenience or to ensure tenderness ... just another tool ...
Posted on 12/27/16 at 11:59 am to Uncle JackD
I've had one for a few weeks. Been pleased with it on steaks, pork loin and others.
Got scolded the other day for using fresh garlic in the bag. Local fella proclaims using garlic causes botulism.
To his credit, there's some assertions of garlic infused oils developing it with time. In canning it can certainly be a worry.
On the other hand, both Anova, Williams Sonoma and Joule have numerous featured recipes using fresh garlic.
Got scolded the other day for using fresh garlic in the bag. Local fella proclaims using garlic causes botulism.
To his credit, there's some assertions of garlic infused oils developing it with time. In canning it can certainly be a worry.
On the other hand, both Anova, Williams Sonoma and Joule have numerous featured recipes using fresh garlic.
This post was edited on 12/27/16 at 12:00 pm
Posted on 12/27/16 at 12:14 pm to Count Chocula
quote:you shut your filthy mouth
You ever Sous Vide a nasty arse old Pounce?
Posted on 12/27/16 at 12:15 pm to wiltznucs
What container do y'all use and does it require a lid?
Posted on 12/27/16 at 12:20 pm to Uncle JackD
I usually use a metal pot
Does not require lids unless you are going 12+hours unattended. In that case, you can actually put plastic wrap on top
I've used a cooler before as well. Takes longer to get to temp, but holds temp for much longer
Does not require lids unless you are going 12+hours unattended. In that case, you can actually put plastic wrap on top
I've used a cooler before as well. Takes longer to get to temp, but holds temp for much longer
Posted on 12/27/16 at 12:47 pm to Uncle JackD
I use a gumbo pot and put foil on top if I am doing a long cook.
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