re: Sous Vide Recipes, Tips & Tricks?

Also just came across this. Seems you shouldnt put fresh garlic in the SV. Altho im sure the chances are small.

LINK

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I’ve tried a couple of his recipes, he is not good. Do not follow him.

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you think they are smoking them in steak restaurants?

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One of the best steaks in BR was the smoked ribeye at Pimenola’s (spl?). It was an amazing steak. You had to get there early to get one because they were limited every night.

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I'm sure it's nice and slightly more efficient, but I wouldn't waste your money on it just for sous-vide uses. A Ziploc bag and large pot work perfectly fine.

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It is indeed nice and slightly more efficient, but it also frees up those other pots for dishes that work best using more traditional style techniques. Also, when weighing down a bag to prevent less dense food from floating, I usually weigh it down with a butter knife, which doesn’t fit as well in the pot I previously used.

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Going to have to disagree with you there. A grill is great when you have plenty of intramuscular fat which will render better at high heat. But with sous vide, the steak is literally cooking its own juices. Plus you can get a better texture with no grey band.

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One of the most persuasive visuals to understand this is to cook one steak in its own sous vide bag at a temp of medium well or well done [shudders], then compare that to another cooked the right way - medium rare (did I misspell rare?).

What people will notice is how much liquid is lost under higher heat. A grill of any kind represents much higher heat than your destination temp. That liquid represents flavor. Over a grill, that flavor just hits charcoal or metal propane heat shields and is lost. Sous vide effectively poaches it in its own flavor, plus any flavor you add.

Cooking over a grill is essentially trading the flavor of your protein for the flavor of your heat source.

If you sous vide first and finish over a grill, you get the best of both worlds.

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I'm sure it's nice and slightly more efficient, but I wouldn't waste your money on it just for sous-vide uses. A Ziploc bag and large pot work perfectly fine.

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Vacuum sealer is great storage for the 15lbs of pulled pork you just smoked, among other things.
Plus, when you buy steaks, season them the way you want, vacuum seal, and freeze. No need to thaw, all you have to do is sous vide now, add 30 mins to your sous vide time since it’s frozen.

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They've been tough to find around here.

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I really only find them in the pre-seasoned bags. I have found exactly 2 in the regular unseasoned styrofoam and plastic wrap. I actually prefer the seasoned ones. Sam's and Kroger almost always have them.

I would get a vac sealer. I have used one for probably 20 years and cant imagine not having one. Sure the ziploc water displacement thing can work but I use the vac for so much more and its faster/better than the water trick.

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no and pass

you think they are smoking them in steak restaurants?

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I don't need a bag to cook the perfect steak on a grill or in the oven. It's stupid simple to cook a great steak.

Seldom I get a steak at a restraunt because I can do better at home with a pan or a grill.

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Seldom I get a steak at a restraunt because I can do better at home with a pan or a grill.

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There it is folks