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Sous Vide Newbie Messed around some this weekend
Posted on 6/28/15 at 8:57 am
Posted on 6/28/15 at 8:57 am
Woke up and did an egg. 167 degrees for 13 minutes. Served with some pasta left over from the night before.
Later I decided to do some duck breasts. I was afraid of not achieving crispy skin, so I removed the skin and made cracklins. 135 Degrees for 2 hours and then seared and topped with duck skin cracklins.
topped with a blackberry reduction sauce:
Jalepeno
TBS fresh ginger
Shallots
Minced black berries
Blackperry preserves
Cabernet
Honey
Balsamic vinegar
Reduced and strained. Duck was a perfect, tender med-rare. I couldn't get more pics because he baby was in need of attention. This afternoon, I'll do some New York strips. thanks FDB for the link for the affordable immersion circulator.
Later I decided to do some duck breasts. I was afraid of not achieving crispy skin, so I removed the skin and made cracklins. 135 Degrees for 2 hours and then seared and topped with duck skin cracklins.
topped with a blackberry reduction sauce:
Jalepeno
TBS fresh ginger
Shallots
Minced black berries
Blackperry preserves
Cabernet
Honey
Balsamic vinegar
Reduced and strained. Duck was a perfect, tender med-rare. I couldn't get more pics because he baby was in need of attention. This afternoon, I'll do some New York strips. thanks FDB for the link for the affordable immersion circulator.
5
Posted on 6/28/15 at 8:58 am to Motorboat
reserved
Posted on 6/28/15 at 9:43 am to Motorboat
You can use a mapp gas torch to crisp the duck skin or sear a steak after they leave the circulation tank
Posted on 6/28/15 at 9:53 am to Motorboat
i may pull the trigger on one of these in the future. looks great
Posted on 6/28/15 at 10:09 am to misterc
quote:
You can use a mapp gas torch to crisp the duck skin or sear a steak after they leave the circulation tank
This, you can get searzall attachment for a propane or gas burner, and it's like having a hand held mini infrared broiler.
LINK
Next food purchase.
This post was edited on 6/28/15 at 10:11 am
Posted on 6/28/15 at 10:12 am to Napoleon
Oh shite. Add that to the list.
Posted on 6/28/15 at 11:54 am to Motorboat
I get the best results from eggs at 148 degrees for 45 min to 1 hour. I love adding them to ramen. From my studies, 13 minutes wouldn't quite be enough time.
Posted on 6/28/15 at 1:55 pm to Motorboat
Just got mine, too.
Did a porterhouse and it came out great. Finished in a cast iron pan for sear.
Friday we did a pork tenderloin. Very basic...salt, pepper and a few other spices. Threw in a couple pats of butter. Poured the melted butter in a cast iron pan and seared the outside. Best I ever had. I could literally cut it with a fork.
Tonight we're doing salmon. I'll keep it simple, but I'm looking forward to becoming more elaborate with the recipes.
Did a porterhouse and it came out great. Finished in a cast iron pan for sear.
Friday we did a pork tenderloin. Very basic...salt, pepper and a few other spices. Threw in a couple pats of butter. Poured the melted butter in a cast iron pan and seared the outside. Best I ever had. I could literally cut it with a fork.
Tonight we're doing salmon. I'll keep it simple, but I'm looking forward to becoming more elaborate with the recipes.
Posted on 6/28/15 at 3:05 pm to Dave Worth
I purchase whole salmon filets when on sale and bag up the portions with seasoning and butter. I toss them into the freezer any time I want a quick and easy salmon dinner. I do them around 120-125 for an hour (a half hour to thaw in the bath, then a half hour to cook).
72 hour short ribs are my absolute favorite sous vide application. They're like prime rib on a stick.
72 hour short ribs are my absolute favorite sous vide application. They're like prime rib on a stick.
This post was edited on 6/28/15 at 7:45 pm
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