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So I got a Sous Vide cooker for Christmas...any experience here?
Posted on 12/28/14 at 6:53 pm
Posted on 12/28/14 at 6:53 pm
Was given an Avova One system - I was aware of Sous Vide methods, but never really considered picking one up. Haven't used it yet, but I'm looking forward to it.
8
Posted on 12/28/14 at 9:05 pm to BigPapiDoesItAgain
Only advice I can give is check out nomnompaleo.com , she uses the hell out of hers.
Posted on 12/28/14 at 9:12 pm to BigPapiDoesItAgain
I have been using a sous vide cooker for about a year and really like the results. It is excellent for steaks and I really like it for chicken.
Just search on your Google and start reading. Something will catch your eye and simply make that. Expand from there as you get experience with the technique.
Search Douglas Baldwin sous vide and read his white paper about sous vide so that you understand how to do it safely and the science behind sous vide cooking.
Enjoy the ride.
Just search on your Google and start reading. Something will catch your eye and simply make that. Expand from there as you get experience with the technique.
Search Douglas Baldwin sous vide and read his white paper about sous vide so that you understand how to do it safely and the science behind sous vide cooking.
Enjoy the ride.
Posted on 12/28/14 at 10:13 pm to BigPapiDoesItAgain
I've really started looking into this. Let me know how you like it if you don't mind. I want to give it a shot and get one. Enjoy 
Posted on 12/29/14 at 12:56 am to BigPapiDoesItAgain
72 Hour Short Ribs
I've since done away with the mirepoix and now simply add pepper and some fat, either ghee or oil. It's like prime rib on a stick (bone).
Baby Back Ribs
Imagine the joy of always having frozen cooked baby back ribs ready sooner than the charcoal. Drop anything into the bath for about a half hour to thaw and then quick high heat under a broiler or hot grill ftw.
Remember with anything that you want to fridge or freeze you must plunge it into a 50-50 water ice bath for up to an hour in order to get it out of the danger zone as quickly as possible. Never put anything directly out of the bath into the fridge.
Websites include:
LINK
LINK
and perhaps the holy grail...
LINK
If you like poached or soft boiled eggs, drop them at 148 for up to an hour and you'll have the best yolk of your life.
In a Top Chef episode, Tom Colicchio said that sous vide cooking lends nothing to salmon. I strongly disagree. Vacuum fresh salmon with seasoning and butter and drop in the bath around 120 degrees for a half hour.
Looking forward to you posting your results. There are only a handful of us here who utilize this method. Ruzil, coolpapaboze, and just a couple of others.
Happy cooking BP.
I've since done away with the mirepoix and now simply add pepper and some fat, either ghee or oil. It's like prime rib on a stick (bone).
Baby Back Ribs
Imagine the joy of always having frozen cooked baby back ribs ready sooner than the charcoal. Drop anything into the bath for about a half hour to thaw and then quick high heat under a broiler or hot grill ftw.
Remember with anything that you want to fridge or freeze you must plunge it into a 50-50 water ice bath for up to an hour in order to get it out of the danger zone as quickly as possible. Never put anything directly out of the bath into the fridge.
Websites include:
LINK
LINK
and perhaps the holy grail...
LINK
If you like poached or soft boiled eggs, drop them at 148 for up to an hour and you'll have the best yolk of your life.
In a Top Chef episode, Tom Colicchio said that sous vide cooking lends nothing to salmon. I strongly disagree. Vacuum fresh salmon with seasoning and butter and drop in the bath around 120 degrees for a half hour.
Looking forward to you posting your results. There are only a handful of us here who utilize this method. Ruzil, coolpapaboze, and just a couple of others.
Happy cooking BP.
Posted on 12/29/14 at 9:24 am to BigPapiDoesItAgain
Got one for christmas. I used it for the first time last night and fell in love. I did a salmon filet at 122 for half an hour and four ribeyes at the same temp for about an hour or so. seared both on a hot grill and it was incredible. I used some jalapeno oil on the salmon with from fresh lemon juice and it was delicious. The steaks turned out great, but I think Ill bump up the temp to 130 next time.
Posted on 12/29/14 at 9:29 am to Degas
quote:
Degas
Do you have any experience with wild game and Sous Vide? Specifically venison.
Posted on 12/29/14 at 10:28 am to BigPapiDoesItAgain
I have the original Anova. Get a cambro container for it instead of a pot. Lots of people say to start with eggs:
Food Lab Sous Vide Eggs
Then I moved into steak, short ribs, shrimp, salmon, roasts, chicken, ham...etc.
Serious Eats Sous Vide 101
The egghead forum (green egg forum) also has a lot of good information.
There are also a lot of books:
Beginning Sous Vide
Just start playing around with it.
Food Lab Sous Vide Eggs
Then I moved into steak, short ribs, shrimp, salmon, roasts, chicken, ham...etc.
Serious Eats Sous Vide 101
The egghead forum (green egg forum) also has a lot of good information.
There are also a lot of books:
Beginning Sous Vide
Just start playing around with it.
Posted on 12/29/14 at 11:04 am to BigPapiDoesItAgain
It's called an immersion circulator
Posted on 12/29/14 at 4:35 pm to Degas
I did 72 hour short ribs for Christmas. It is hard to wait three days, but it is beyond worth it. Prime rib is an excellent comparison. I used to do the 148f egg, but now I do them at 167 for 13 minutes. The yolks come out the same, but the whites set better, similar to a traditional poached egg.
My newest sous vide toy is a Vac Master 210 chamber vacuum sealer. This thing is a beast.
My newest sous vide toy is a Vac Master 210 chamber vacuum sealer. This thing is a beast.
Posted on 12/29/14 at 5:16 pm to BigPapiDoesItAgain
Let me know when you start your first meal. I'll get a flight out there on st. Patricks day so I can sample the wares.
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