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Post by Deleted on Feb 16, 2019 16:55:51 GMT -5
I have been watching videos by several channels, but the guys who posted below are my faves. They do about every type of food.
Sous Vide is water immersion and slow cooking. Some foods take three days, but most can be done a lot sooner. I took some beef chunks, inexpensive, salted them, added a little spice, put them i a bag, took the air out and put them in a slow cooker that has sous vide capabilities. You may also buy a specific sous vide warmer and circulater. Either one is fine. I put the water bath at 131 degrees and set for three hours. I pulled it out after two. I did not have my torch handy to sear it, but didn't care. The inside was the same shade of pink from top to bottom. Tender as all get out and the flavor was solid all the way through. Often, with expensive cuts like filet you get no flavor in the middle. You just may not notice it. I am told it is almost impossible to overcook, as the temp never gets above 131 or whatever you set it at.
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Post by Legend Lover on Feb 16, 2019 17:04:16 GMT -5
I've gotta try that. Thanks @cosmicbobo.
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exchef
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Post by exchef on Feb 16, 2019 17:25:25 GMT -5
I have been watching videos by several channels, but the guys who posted below are my faves. They do about every type of food.
Sous Vide is water immersion and slow cooking. Some foods take three days, but most can be done a lot sooner. I took some beef chunks, inexpensive, salted them, added a little spice, put them i a bag, took the air out and put them in a slow cooker that has sous vide capabilities. You may also buy a specific sous vide warmer and circulater. Either one is fine. I put the water bath at 131 degrees and set for three hours. I pulled it out after two. I did not have my torch handy to sear it, but didn't care. The inside was the same shade of pink from top to bottom. Tender as all get out and the flavor was solid all the way through. Often, with expensive cuts like filet you get no flavor in the middle. You just may not notice it. I am told it is almost impossible to overcook, as the temp never gets above 131 or whatever you set it at.
David, I have used Sous Vide cooking in the past. It’s a style that lends itself very well to certain applications. The overall concept is that the food immersed will never go above the set temperature. Which means that if you set the temp at 110 for cooking eggs, it will never deviate from that temp. The circulator is to ensure completely even cooking. The last thing I recall cooking with this method was a duck confit, rendered the duck fat, immersed the legs in said fat and then into the sous vide at 150 for about 6 hours I believe we left it. It literally was like butter it was so well prepared. Anyway, enjoy! ExChef |
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Post by pepesdad1 on Feb 16, 2019 17:45:20 GMT -5
...and this man^^^ knows what he is talking 'bout.
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Post by dervis on Feb 16, 2019 19:33:50 GMT -5
Never heard of this. Interested to try now. Thanks for posting!
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flyinmanatee
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Post by flyinmanatee on Feb 16, 2019 20:05:20 GMT -5
Make room for another kitchen gadget on the counter, wonder how much these things cost? Kind of long but fun video from myth buster Adam Savage pertaining to after your steak has taken it's bath..
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Post by sperrytops on Feb 16, 2019 20:25:38 GMT -5
My son does sous vide with a lot of meats. Cooks them very tender and flavorful. However if you are used to some char on your meat, or just browning as a normal oven would do as on a turkey or roast, you need to the take the meat once cooked and put it on a barbecue or grill to add that brown/char. Otherwise the meat will be very bland and colorless on the outside.
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Post by Ronv69 on Feb 16, 2019 20:34:59 GMT -5
Aldi had one on sale today marked down to $24. I was tempted to try it for that price. I just don't know how much I would use it. I have heard that a small ice chest is the best water container.
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Post by Ronv69 on Feb 18, 2019 22:38:13 GMT -5
I bought the sous vide from Aldi, it was $34 instead of 24. I had a decent NY strip in the freezer that was halfway aged. I put it in a zip lock bag and expelled all the air. Left it at 135 degrees for 2.5 hours and then seared it in a cast iron skillet for 1.5 minutes on each side with butter and Great American Land and Cattle Co. steak seasoning. Came out great. The thing I like is that I didn't have to worry about overcooking it. I need to try it with a cheap piece of meat. Raul?
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Post by Deleted on Feb 18, 2019 22:59:22 GMT -5
Never heard of it either.
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Post by Cramptholomew on Feb 18, 2019 23:23:04 GMT -5
Sous Vide circulators are far less expensive now, than 10 years ago. I was really interested in getting a sous vide setup back then, but couldn't afford it. I keep forgetting to pick one up. I'll also need a new vacuum sealer, since mine went bad several years ago.
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Post by Deleted on Feb 19, 2019 4:11:10 GMT -5
Years ago while living in Europe I made a number of Sous Vide dishes, very popular back then. My vacuum sealer stopped working years ago and I lost interest in making Sous Vide dishes. You can make the cheapest cut of beef so tender it would melt in your mouth.
Now a days I much prefer the “ confit cooking method “ of cooking poultry and even meats......delicious and fork tender. I like to use a lot of duck fat👌👍👍👍👍
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Post by Deleted on Feb 19, 2019 11:01:12 GMT -5
Sous Vide circulators are far less expensive now, than 10 years ago. I was really interested in getting a sous vide setup back then, but couldn't afford it. I keep forgetting to pick one up. I'll also need a new vacuum sealer, since mine went bad several years ago.
I have this as well, and you don't go down the rabbit hole of 20 bucks for a tub, 20 bucks for a lid.
If you look up (or message me for details) way to use simple freezer bags and let dipping in the water take the air out you do not need a vacuum or sealer.
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Post by Ronv69 on Feb 19, 2019 12:14:26 GMT -5
Sous Vide circulators are far less expensive now, than 10 years ago. I was really interested in getting a sous vide setup back then, but couldn't afford it. I keep forgetting to pick one up. I'll also need a new vacuum sealer, since mine went bad several years ago. We have a vacuum sealer, but I don't have any luck trying to use it. The wife has that covered. I just used a zip lock baggie and it worked fine. They sell specifically made zipper bags especially for sous vide that don't need a vacuum sealer. You put the food in the bag and lower it into a pot of cold water to force the air out and zip it up. |
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Post by Ronv69 on Feb 19, 2019 12:35:38 GMT -5
exchef, I am looking at doing some chicken legs confit style, but I don't have duck fat that all the recipes call for. Can I use butter or ghee instead? And do I need to use a lot, or just enough to cover the surface of the food? Thanks Ron
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exchef
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Post by exchef on Feb 19, 2019 13:15:17 GMT -5
exchef , I am looking at doing some chicken legs confit style, but I don't have duck fat that all the recipes call for. Can I use butter or ghee instead? And do I need to use a lot, or just enough to cover the surface of the food? Thanks Ron Ron, You can use just about any fat you choose, butter or ghee will be amazing flavor for the chicken legs. So long as they are completely covered you'll be fine. Enjoy! Remember, pictures or it didn't happen!  ExChef |
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Post by Ronv69 on Feb 19, 2019 13:25:20 GMT -5
exchef , I am looking at doing some chicken legs confit style, but I don't have duck fat that all the recipes call for. Can I use butter or ghee instead? And do I need to use a lot, or just enough to cover the surface of the food? Thanks Ron Ron, You can use just about any fat you choose, butter or ghee will be amazing flavor for the chicken legs. So long as they are completely covered you'll be fine. Enjoy! Remember, pictures or it didn't happen! ExChef Thanks! |
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Post by Baboo on Feb 19, 2019 13:48:04 GMT -5
Last month, a colleague treated me to a steak prepared a' la Sous Vide and seared. It was sensational! But I wonder, could the same result be had in a slow cook pot of low temp water with the marinated meat sealed in a vac bag?
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Post by Deleted on Feb 19, 2019 13:51:22 GMT -5
Last month, a colleague treated me to a steak prepared a' la Sous Vide and seared. It was sensational! But I wonder, could the same result be had in a slow cook pot of low temp water with the marinated meat sealed in a vac bag? Slow cooker would be much harder, but check my link about to a slow cooker with sous vide capabilities. Works great for me, though last night I used both methods |
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Post by Baboo on Feb 19, 2019 16:28:37 GMT -5
Last month, a colleague treated me to a steak prepared a' la Sous Vide and seared. It was sensational! But I wonder, could the same result be had in a slow cook pot of low temp water with the marinated meat sealed in a vac bag? Slow cooker would be much harder, but check my link about to a slow cooker with sous vide capabilities. Works great for me, though last night I used both methods Yes... I like the Hamilton Beach dual functionality. Thanks! |
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Post by Ronv69 on Feb 19, 2019 17:08:21 GMT -5
I wonder how well the browning under a close broiler would compare to a hot skillet or a propane torch. Also, can regular propane torch be used or is there special food grade propane?
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Post by Deleted on Feb 19, 2019 17:09:35 GMT -5
For anyone liking Pancetta, I took a package of thick sliced bacon, threw it in the Sous Vide @ 165 for 8 hours. If it had rind it would have been closer to Pancetta, but the wife and I are eating it. It's sort of a child of boiled ham and falling apart pork. Threw it in the freezer overnight before thawing and opening
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exchef
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Post by exchef on Feb 19, 2019 17:31:35 GMT -5
I wonder how well the browning under a close broiler would compare to a hot skillet or a propane torch. Also, can regular propane torch be used or is there special food grade propane? Ron, A broiler would work just fine for it. If you are going to use a torch, i suggest getting a creme brulee torch and use the purest butane you can get. They are smaller and more controllable than a propane torch but they work quite well. ExChef |
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exchef
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Post by exchef on Feb 19, 2019 17:32:11 GMT -5
For anyone liking Pancetta, I took a package of thick sliced bacon, threw it in the Sous Vide @ 165 for 8 hours. If it had rind it would have been closer to Pancetta, but the wife and I are eating it. It's sort of a child of boiled ham and falling apart pork. Threw it in the freezer overnight before thawing and opening Sounds great David! ExChef |
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exchef
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Post by exchef on Feb 19, 2019 17:35:31 GMT -5
Last month, a colleague treated me to a steak prepared a' la Sous Vide and seared. It was sensational! But I wonder, could the same result be had in a slow cook pot of low temp water with the marinated meat sealed in a vac bag? Baboo, You would find that you were not able to exactly control the temp as you can with a Sous Vide setup. Slow cookers are notorious for cyclic temp changes and they tend to develop hot spots as they get older. if you really want a makeshift Sous Vide set up, i would suggest a large cast iron dutch oven, placed in your oven. That way you'll have the more constant temp and a more solid dependable method of containment. Good luck! ExChef |
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Post by Deleted on Feb 19, 2019 17:40:45 GMT -5
I wonder how well the browning under a close broiler would compare to a hot skillet or a propane torch. Also, can regular propane torch be used or is there special food grade propane? Ron, A broiler would work just fine for it. If you are going to use a torch, i suggest getting a creme brulee torch and use the purest butane you can get. They are smaller and more controllable than a propane torch but they work quite well. ExChef This is good news for me. When we moved to our other unit we are without full size range/oven. I always wanted more countertop devices, like presses, roaster ovens, and now Sous Vide. I have some torches here, but I am afraid I might enjoy them too much |
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Post by exchef on Feb 19, 2019 17:51:15 GMT -5
Ron, A broiler would work just fine for it. If you are going to use a torch, i suggest getting a creme brulee torch and use the purest butane you can get. They are smaller and more controllable than a propane torch but they work quite well. ExChef This is good news for me. When we moved to our other unit we are without full size range/oven. I always wanted more countertop devices, like presses, roaster ovens, and now Sous Vide. I have some torches here, but I am afraid I might enjoy them too much Can you ever really enjoy a torch too much? I am glad that you are filling your space with implements that you will use. So many counters, including my own, are cluttered with meaningless stuff. Something that got taken out for a specific use and then left there because "I might use it tomorrow ...", the excess if unitaskers fill our kitchen drawers. Do I REALLY need that cherry pitter when i am just going to break the cherries apart when cooking with them... ExChef |
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Post by Ronv69 on Feb 19, 2019 20:16:44 GMT -5
We have 22 feet of countertop, but no room for anything. Big microwave, coffee corner, bread corner, 3 knife racks, drain board, vitamin storage, etc. If I take out the toaster I have to remove something else. At least with the Sous Vide I got it fits in drawer when not in use, and I just set the pot in one side of the sink to use it.
Our broiler is the best functioning thing in the kitchen. It will burn buns in 70 seconds on the middle rack. We have an induction range that we are very happy with. Beats cooking with gas. 😁🤠
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Post by sperrytops on Feb 19, 2019 20:23:55 GMT -5
We have 22 feet of countertop, but no room for anything. Big microwave, coffee corner, bread corner, 3 knife racks, drain board, vitamin storage, etc. If I take out the toaster I have to remove something else. At least with the Sous Vide I got it fits in drawer when not in use, and I just set the pot in one side of the sink to use it. Our broiler is the best functioning thing in the kitchen. It will burn buns in 70 seconds on the middle rack. We have an induction range that we are very happy with. Beats cooking with gas. 😁🤠 Your kitchen sounds a bit like mine. |
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Post by kxg on Feb 19, 2019 21:48:58 GMT -5
We've been using the sous vide method for steaks for a year or so. I picked up a sous vide circulator at SAMS for $40 and it works great. We use a stock pot for the container and a hot grill to sear the meat when cooked. It makes a cheap steak taste good and a good steak taste great. And as has been pointed out, it is nearly impossible to overcook your meat.
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