- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Teach me to Sous Vide
Posted on 1/9/18 at 9:48 pm to bobaftt1212
Posted on 1/9/18 at 9:48 pm to bobaftt1212
quote:
chicken was at 140 degrees for 3ish hours and the pork chops were at 142 (wife put these in and went for medium well instead of medium rare) for about 90 minutes.
Good way to get salmonella.
0
Posted on 1/10/18 at 10:09 am to bobaftt1212
We cooked a 4 pound rib roast this week that was amazing. Cheap bone in rib roast from HEB. Cooked for 14 hours in 131.5 then seared outside. I removed the ribs and seared separately. It was amazing.
Flank Steak with chimichirri: Amazing.
Beef Tenderloin: Amazing.
Chicken: Meh. I don't think we have the chicken figured out yet, but a rotisserie chicken from Sam's or somewhere similar is hard to beat for $5 and immediate consumption.
I would experiment a little more before writing the technique off for good.
Flank Steak with chimichirri: Amazing.
Beef Tenderloin: Amazing.
Chicken: Meh. I don't think we have the chicken figured out yet, but a rotisserie chicken from Sam's or somewhere similar is hard to beat for $5 and immediate consumption.
I would experiment a little more before writing the technique off for good.
Posted on 1/10/18 at 10:45 pm to bobaftt1212
Anova is best for Chicken, Lamb, & pork. I never sous vide quality cuts of beef.
Take a simple approach. Basic herbs, citrus elements, salt/pepper, & butter is best. Don’t over think it.
Take a simple approach. Basic herbs, citrus elements, salt/pepper, & butter is best. Don’t over think it.
Posted on 1/11/18 at 12:16 pm to Funreaux
quote:
Anova is best for Chicken, Lamb, & pork. I never sous vide quality cuts of beef.
It is literally great for quality cuts of beef
Posted on 1/11/18 at 12:25 pm to hiltacular
Anyone have any good tips for seasoning? Everything I have tried still ends up being bland. Season before, after, before & after? Does marinating help or hurt?
Mainly for chicken and pork. Beef isn't an issue.
Mainly for chicken and pork. Beef isn't an issue.
Posted on 1/11/18 at 1:22 pm to bobaftt1212
quote:
Teach me to Sous Vide
Step 1: Free up your calendar.....
This post was edited on 1/11/18 at 4:01 pm
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News