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Message
re: Sold on sous vide chicken w/ pics
Posted on 1/6/17 at 7:53 am to ruzil
Posted on 1/6/17 at 7:53 am to ruzil
quote:
Something makes me think you have never had a sous vide hamburger that was finished in cast iron.
Hamburgers are one of my favorite things to sous vide
I love SOUS VIDE but I have to disagree with you there. Hamburgers aren't worth it vs cast iron cooked IMO. I've tried SV cooked burgers a few times but didn't notice a huge difference in taste.
However with steak, chicken, and pork, I'm all in on SOUS VIDE
0
Posted on 1/6/17 at 7:55 am to Salmon
quote:
precise temp control for the entire piece of meat, not just the center
also being able to safely and confidently eat pork and chicken at lower temps
but the "set it and forget it" part is nice as well, I know that whatever I have in the bath will never be overcooked, even if I let sit in the bath for an extra 10 minutes while I finish other things
I know it sounds backwards because of the long cooks, but it has made my weeknight cooking exponentially easier and less stressful
I'll also add that I love being able to throw in completely frozen things and not have to worry about defrosting them first.
Posted on 1/6/17 at 8:01 am to Howyouluhdat
quote:
Which is not the case when you sear it.
keep tryingPosted on 1/6/17 at 8:08 am to Salmon
quote:
keep trying
If there was no additional cooking after the SV bath you would have a good argument but instead I'll cook meat for 3 hrs and then cook it some more after that
This post was edited on 1/6/17 at 8:09 am
Posted on 1/6/17 at 8:11 am to Howyouluhdat
quick searing for 30 seconds on both side hardly adds any discernible temp changes to the interior
its why its best to sear before and after, to make the sear at the end shorter, thus reducing the chances of further cooking the meat
for someone that doesn't care about SV, you sure get rustled about it
its why its best to sear before and after, to make the sear at the end shorter, thus reducing the chances of further cooking the meat
for someone that doesn't care about SV, you sure get rustled about it
Posted on 1/6/17 at 8:14 am to Salmon
quote:
but the "set it and forget it" part is nice as well, I know that whatever I have in the bath will never be overcooked, even if I let sit in the bath for an extra 10 minutes while I finish other things
This is the major plus for me with sous vide. I can get home from work, throw some steaks in the sous vide and go work out for however long I want without having to worry about tending to them or overcooking.
When I'm done with my workout, I can throw some vegetables into the oven to roast, make a salad and sear the steaks knowing that they will be cooked to the perfect temp.
Those that say "I can cook a steak perfect on the grill" or "sous vide takes too long" don't know what they are talking about. Let them try to workout, get sides prepared and cook a perfect steak in the same time.
I would love to see a videotape of all of the running around they would have to do to make that happen.
This post was edited on 1/6/17 at 8:59 am
Posted on 1/6/17 at 8:15 am to ruzil
Agreed. It gives you ample time to do other things and still cook a badass price of meat. It's pretty damn awesome
Posted on 1/6/17 at 8:23 am to LSUvegasbombed
quote:
Agreed. It gives you ample time to do other things and still cook a badass price of meat. It's pretty damn awesome
Exactly... I had a bunch of family over Christmas Eve, so I got the sous vide going early with 4 smaller pork loins, and didn't worry about them again until it was almost time to eat. Plus they didn't tie up and space in the oven.
Posted on 1/6/17 at 8:35 am to Tiger Ryno
quote:
I just vaccum sealed an old pair of doc martens. Going to set them on 120 for about 3 weeks and see what's what.
At least you have a nice patio to eat them on. Alot folks in this world only have the shoes to munch on and no place to eat them. Consider yourself fortunate.
Posted on 1/6/17 at 8:39 am to Howyouluhdat
quote:
If there was no additional cooking after the SV bath you would have a good argument but instead I'll cook meat for 3 hrs and then cook it some more after that
You're thinking about this all wrong. I consider the SV time part of the prep time of the meat and then the finishing is the actual cooking. I've had my anova for two years now and it has made cooking everything from meat and fish to veggies and soups so much easier.
Posted on 1/6/17 at 8:41 am to LSUBoo
I just dont know how anyone bashes this cooking method. You get to cook a piece of meat to perfection basically while at your own pace and get to focus on other things.
Perfect example, who cares if someone does short ribs for 30 plus hours. Its not like he has to tend to it like he is smoking a boston butt or anything
Perfect example, who cares if someone does short ribs for 30 plus hours. Its not like he has to tend to it like he is smoking a boston butt or anything
Posted on 1/6/17 at 8:57 am to horsesandbulls
quote:
I've had my anova for two years now and it has made cooking everything from meat and fish to veggies and soups so much easier.
Okay, give up the sous vide soup recipe.
Do you just drink the water bath?!
Posted on 1/6/17 at 9:09 am to ruzil
HAHA yeah I saw several soup recipes on the Anova app and thought WTF... it's freakin soup.
Posted on 1/6/17 at 9:17 am to ConfusedHawgInMO
quote:
HAHA yeah I saw several soup recipes on the Anova app and thought WTF... it's freakin soup.
I don't eat soup often, but I can see the point. Make a big batch one day, and vacuum seal them in single-serving portions, then whenever you want one, you can toss it in the sous-vide still frozen, let it thaw/cook, pour it into your bowl.
I just don't eat soup often enough to bother with that.
Posted on 1/6/17 at 9:19 am to LSUBoo
I have a sous vide recipe book that has cocktails in it
and somehow it does make sense
and somehow it does make sense
Posted on 1/6/17 at 9:21 am to Salmon
quote:
I have a sous vide recipe book that has cocktails in it
I've seen those.
quote:
and somehow it does make sense
Going to disagree with you there. I don't want to wait around to sous vide a cocktail.
Now, using a sous vide cooker to hold mash temperature while home brewing... that shite makes sense.
Posted on 1/6/17 at 9:44 am to LSUBoo
Any of y'all tried lemoncello yet? Word on the skreet is that it's legit.
Posted on 1/6/17 at 10:44 am to Jibbajabba
Did chicken breasts last night that were amazing. I covered them with some cilantro and roasted onion olive oil that I got in Arkansas and it was perfect. Juicy and tender. I know it takes a while but when you can throw them in and not worry about it, the time doesn't matter. I love using my Joule because it is bluetooth so I can control and check on things from my phone without having to go into the kitchen.
I am looking forward to trying some thick pork chops and I am not usually much of a pork eater but that is because I find pork chops are often so over-cooked and I don't trust them if they are under-cooked.
I am looking forward to trying some thick pork chops and I am not usually much of a pork eater but that is because I find pork chops are often so over-cooked and I don't trust them if they are under-cooked.
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