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Message
re: School me on Sous vide
Posted on 12/29/16 at 2:41 pm to NOLAGT
Posted on 12/29/16 at 2:41 pm to NOLAGT
quote:
I would imagine a skillet on the grill would yield a good slight smoke flavor vs the stove or propane burner.
I always add a chunk of Mesquite or Hickory to my lump when I reverse sear my steaks. I love that little smoke flavor.
1
Posted on 12/29/16 at 2:59 pm to Janky
Same here...thats why I reverse sear mostly.
Posted on 1/1/17 at 11:11 am to Uncle JackD
Have any of y'all tried sous vide corn on the cob? I am about to give it a try and see how it comes out
Posted on 1/1/17 at 11:52 am to Uncle JackD
That sounds like a great idea as long as you put it in the bag with lots of butter and salt and pepper.
This is definitely going to be the next vegetable I will sous vide.
Kenji has a recipe for this........
Let us know how it goes.
This is definitely going to be the next vegetable I will sous vide.
Kenji has a recipe for this........
Let us know how it goes.
Posted on 1/1/17 at 11:56 am to ruzil
Bags lost their seal and I'm having trouble keeping all cobs submerged. Think it's the high heat that make it lose seal? 183 degrees
Posted on 1/1/17 at 12:00 pm to Uncle JackD
quote:Nope. If sealed properly it should stay closed. I have a rack to keep things submerged if there's a bit of air in the bag. Sometimes that's going to happen, but ideally you don't want any air so that the convection from the water can be optimized.
Think it's the high heat that make it lose seal?
Posted on 1/1/17 at 12:08 pm to Degas
Hm. Maybe I had some butter or salt on the seal. 90% is submerged, they'll still be legit I think.
Posted on 1/1/17 at 12:19 pm to Uncle JackD
quote:
Maybe I had some butter or salt on the seal.
Always fold the bag over two inches or so to prevent food/oil interrupting the seal and to prevent cross contamination.
I like to use a tall plastic container (like the ones used to store spaghetti) to load my bags. Fold the bag over the top of the container a bit, this frees up a hand and prevents getting anything on the portion of the bag that is sealed.
Posted on 1/1/17 at 12:33 pm to Cosmo
quote:
Gonna try tuna steaks tomorrow i believe
Quick sear is the only way to go with tuna.
Damn it, now I want tuna for dinner...
Posted on 1/1/17 at 12:43 pm to Joshjrn
How'd the tuna turn out, cosmo?
Posted on 1/1/17 at 12:48 pm to ruzil
That's a good idea right there.
Posted on 1/1/17 at 12:55 pm to NOLAGT
quote:
I would imagine a skillet on the grill would yield a good slight smoke flavor vs the stove or propane burner.
am i wasting charcoal/time if i just use half a chimney of briquettes and a cast iron/carbon steel skillet instead of a propane burner? ...
Posted on 1/1/17 at 2:48 pm to BottomlandBrew
I actually put my cast iron pan over my crawfish butane jet burner. I get a perfectly seared crust.
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