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Started By
Message
1
Posted on 12/26/17 at 9:08 am to t00f
No doubt. My has this ability to ask 100 questions about how to do it then throw out 50% of it because “his” way is better.
Posted on 12/26/17 at 9:14 am to Janky
quote:
No doubt. My has this ability to ask 100 questions about how to do it then throw out 50% of it because “his” way is better.
Tell him to post here next time, we'll straighten him out
Posted on 12/26/17 at 9:27 am to Janky
LOL. Serves you right for sous vide.
Posted on 12/26/17 at 9:37 am to Tiger Ryno
I’ve got a great idea for what the OP can do with his sous vide circulator.
Posted on 12/26/17 at 9:51 am to BRgetthenet
Oh you naughty.
Posted on 12/26/17 at 9:57 am to Tiger Ryno
quote:
LOL. Serves you right for sous vide.
I don’t even......bless your heart.
Posted on 12/26/17 at 11:41 am to Janky
quote:
It didn’t happen. My dad said, “I can cook it on the pit, just let me use your thermometers.” I called at 11:00 and asked him what the temp was and he said, “it has been pretty good at 230.” I said, “ok what about the meat.” His answer was “well, I haven’t put that thermometer in yet.” Once he did it read 167. So, we had an over cooked piece of meat.
Ouch. Damn shame for such a nice cut. I've never done one, don't sous vide, but when the time comes I will reverse sear it.
This post was edited on 12/26/17 at 11:43 am
Posted on 12/26/17 at 12:06 pm to GeauxTigers0107
I received an Anova yesterday. I have a steak that’s already vacuum sealed. Can I just cook it in that bag and season it before I sear it or do I need to season it and reseal before it takes a bath?
Posted on 12/26/17 at 12:23 pm to Trout Bandit
quote:Sous viders dont use seasoning.
Can I just cook it in that bag and season it before I sear it or do I need to season it
I may be one next year.
I had a thermometer in my roast yesterday, ran up at to 110 nice and steady, then kinda stalled 112-117, didnt think much of it. After a while I thought something was up. Went and checked roast and it was way over done. Didnt even stick a different thermometer in it, but it was 160+. Talk about pissed. I blame myself, and the fancy vodka cocktail.
Posted on 12/26/17 at 1:08 pm to tigerfoot
That's why having an instant read thermometer along with the probe thermometer is nice.
Sorry about your roast, that sucks.
Sorry about your roast, that sucks.
Posted on 12/26/17 at 5:00 pm to Breesus
Bragging about a shun lol
Posted on 12/26/17 at 6:13 pm to Jibbajabba
I’m new to Sous Vide and have two questions for the FB.
Does a ziplock bag work better than a foodsaver bag? I know it needs to be airtight, but I would think you would need to check the temp a few times.
Is there a cooking guide to estimate the sous vide time for a large cut like a prime rib?
Thx
Does a ziplock bag work better than a foodsaver bag? I know it needs to be airtight, but I would think you would need to check the temp a few times.
Is there a cooking guide to estimate the sous vide time for a large cut like a prime rib?
Thx
Posted on 12/26/17 at 6:19 pm to Janky
quote:
Congrats on being the first idiot
quote:
Sous vide rib roast
Looks like you already beat him to the idiot part..
Posted on 12/26/17 at 6:21 pm to tigeryat
Zip locks work fine for short cooks. The seams may break with long cooks.
The general rule is one hour per inch of thickness. Add an hour for frozen and add an hour for roasts.
The general rule is one hour per inch of thickness. Add an hour for frozen and add an hour for roasts.
Posted on 12/26/17 at 7:10 pm to Janky
quote:
It didn’t happen. My dad said, “I can cook it on the pit, just let me use your thermometers.” I called at 11:00 and asked him what the temp was and he said, “it has been pretty good at 230.” I said, “ok what about the meat.” His answer was “well, I haven’t put that thermometer in yet.” Once he did it read 167. So, we had an over cooked piece of meat.
This is an epic fail on everyone’s part. I love it. So, that dude decided he was going to experiment on that slab, on Christmas, and then throw some broccoli with cheddar out in case y’all didn’t feel like eating shoe leather?
They say women basically marry their fathers.
Posted on 12/26/17 at 7:19 pm to Janky
That’s what you get for trying to boil your meat instead of using fire like a man
Posted on 12/26/17 at 7:38 pm to Janky
I had a 3 bone, went 129deg for about 10 hours. took it out, patted it dry, rubbed with olive oil and seasoned. on to the BGE at 600deg for a few minutes on each side, problably should have just done 500deg in the oven for 15 min.
LINK
F Photobucket. I can't figure out how to make a picture appear.
LINK
F Photobucket. I can't figure out how to make a picture appear.
Posted on 12/26/17 at 7:53 pm to BRgetthenet
thank you! maybe i ought to grab my kids to show me how.
maybe i ought to grab my kids to show me how. 
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