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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2015, 06:36 AM | #121 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Man, I love Amazon. As an Aside I have a couple chucks that I've had rolling for almost 48 hours in a cooler using the Precision cooker. I plan on pulling one out today and searing with the weber chimney. The other I plan on giving another 24 hours and try tomorrow to see the difference in texture. They are set at 130.5 and have a very light coat of SPOG on one side and a touch of rosemary, thyme, garlic and salt on the other. I wanted to add some ghee but figured I'd messed with the flavor enough, but the next steaks I use will be low fat so I'll use it there. I'll post pics of each in this thread instead of starting ones.
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Chris |
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06-05-2015, 08:46 AM | #122 |
Quintessential Chatty Farker
Join Date: 08-06-14
Location: Hubbard, Ohio
Name/Nickname : John
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Please forgive my ignorance but what is the reason for a 48 or 72 hr cook at that low of a temp. How thick is the meat ? I do have the precision arriving next week and I admit to second thoughts about it...maybe the old dog new tricks thing Is there a good sou vide for dummies book you all could recommend ? Thanks .
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May the covfefe be with you Cheers, John "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free." R.Reagan |
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06-05-2015, 09:14 AM | #123 | |
is One Chatty Farker
Join Date: 04-23-12
Location: Madison, WI
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Also I haven't seen butter+beef SV much. Read it dilutes the beef flavor somehow but it does work great with chicken! |
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06-05-2015, 11:10 AM | #124 |
Take a breath!
Join Date: 09-20-12
Location: Elk Grove, CA
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I put butter with my filets last night and they tasted fantastic. A little goes a long way - I also had olive oil in the bag. Many times you see steaks basted with butter, so I noticed no such side effects other than it tasting really good.
Put it to you this way - I've never cooked a more tender steak than last night on my first attempt with Sous Vide.
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Ole Hickory CTO & EL-ES, Southern Pride SP-1000, Traeger Timberline 1300 and other stuff... |
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06-05-2015, 11:19 AM | #125 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I haven't looked at books, but the Serious Eats web site has a bunch of good info on sous vide, plus I received an e-mail that they are teaming up with Anova for recipes and tip to be included in the Anova app.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
06-05-2015, 11:54 AM | #126 |
Quintessential Chatty Farker
Join Date: 08-06-14
Location: Hubbard, Ohio
Name/Nickname : John
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Thanks Ron that helps a lot and I'll do some more checking online. I'm just having a problem wrapping my head around the concept
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May the covfefe be with you Cheers, John "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free." R.Reagan |
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06-05-2015, 12:18 PM | #127 | |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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I have every reason to think that a Precision will be mine on Fathers Day. My wife had no idea what it was when I sent her the link but she LOVES her filet mignon and I've assured her that this will allow us to nail it exactly the way she wants it.
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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06-05-2015, 03:18 PM | #128 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Quote:
Yes, yes! As I go through the learning phase on this I definitely noticed that the salt caused a LARGE loss of water. Luckily this was a well marbled chuck or it WOULD have been dry. However this was very tender and tasty. I am a little worried about the second one that's set to be cooked tomorrow. I should have went without any salt on at least one. But, we shall see. It was pretty well marbled also. I apologize for the shoddy pics. I'm in a rush to get to my brother's birthday party......this is a diet dish compared to what will be served there.
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Chris |
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06-05-2015, 07:21 PM | #129 |
Take a breath!
Join Date: 09-20-12
Location: Elk Grove, CA
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Decided to try some chicken breast Sous Vide style. 139 degrees for about 90 minutes. I seasoned with a little salt and pepper, plus a pad of unsalted butter and a little Hoisin. When it came out of the bag, I heated a skillet on medium/high heat, put some butter flavored oil in the pan and seared one side of the breast for about 90 seconds. Afterwards I seasoned with fresh ground pepper and some Lawry's seasoned salt. I served it with some pasta roni (I know) and man, it was tasty. Juicy and tender with all the right flavors.
Pretty sold on this new style of cooking. I can make a number of things early in the week and drop stuff in as I want it. Piece of cake.
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Ole Hickory CTO & EL-ES, Southern Pride SP-1000, Traeger Timberline 1300 and other stuff... |
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06-06-2015, 01:12 PM | #131 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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+1 !!! We ordered one too. Thanks Ron!!
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Rec Tec Bull Rec Tec Bullseye |
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06-06-2015, 01:35 PM | #132 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Maybe it's time for the first Sous Vide Throwdown!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-06-2015, 02:26 PM | #133 |
is one Smokin' Farker
Join Date: 05-18-15
Location: Chicago
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Yesterday was my first time out - 2 hour hanger steak @ 131. Nice and tender, but wasn't crazy using the mapp torch for a crust.
I've got a 48 hour chuck roast @ 140 that will be ready for dinner tomorrow. I'll try the chimney method for a crust. I like the idea and am just starting out, but the cooks themselves are very boring.
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Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS |
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06-06-2015, 02:57 PM | #134 |
Take a breath!
Join Date: 09-20-12
Location: Elk Grove, CA
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Yeah - I'm not a big fan of the torch either. I'm making another filet tonight and am going to cook it at 131 and then sear on each side in a cast iron pan for one minute before serving.
The cooks are boring but might I suggest spending more times on sides and getting creative there? If you're already doing that then maybe this will help.
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Ole Hickory CTO & EL-ES, Southern Pride SP-1000, Traeger Timberline 1300 and other stuff... |
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06-06-2015, 09:00 PM | #135 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Just figured I'd add that tomorrow I'll be adding two more things to my sous vide adventure. Harris Teeter has swordfish steaks on sale for 6.99/lb so THAT'S happening and I picked up some boneless skinless chicken thighs that I think I may just sous vide and pan fry as well. Fingers crossed that these go as well as I have envisioned.
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Chris |
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