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Anyone cooking "Sous-Vide"???

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  • Anyone cooking "Sous-Vide"???

    Anyone out there cooking Sous-Vide? Or have Sous-Vide recipes they'd like to share?

    I've just put the finishing touches on a home'brew Sous-Vide cooker and we're doing up the first meal as I write this. The wife and I have been doing a lot of reading since before Christmas about the different techniques and equipment being used. Everything from you're most basic setup, bagged meat and or veggie, plopped in a pot of water on the stove with a candy thermometer to monitor temperature, on up to those fancy'pants Lab quality machines that circulate and keep the water temperature plus or minus 1/2 degree F and cost a couple weeks salary!

    Anyway my home'brew was built with some "rescued" temperature controls and a $10 investment for a Wally-World electric counter-top burner. This setup has been able to maintain plus 1-2 degrees minus 1 degree off set point, good enough I suspect considering who built it! Will report back how the steak turns out later this evening...

    Happy New Year to all on the HB!

    GC
    Most evil men will not be persuaded to the path of righteousness by propaganda or by legislation; however, they can certainly be corrected by good men with rifles.
    - Lt. Colonel John Dean "Jeff" Cooper (paraphrased)

  • #2
    I use a different technique, with the same intent. Take a 2 to 2 1/2 inch thick ribeye, salt it and let in dry age uncovered in frig, up to four days. Season it and put in 200F oven until temp comes up to 105F, let it rest while you preheat broiler and brown off steak on both sides, couple inches from broiler. Steak will come out perfect 120F in center for medium/rare, just like good prime rib, except you have two end pieces, with all the flavor. Either slice it thin and serve, with horseradish, share it with someone or eat it yourself. I like the bone in, just cut one rib per steak or have your butcher do it for you.

    You could bring it to 105F and hold in vacuum pack, in Sous-Vide and finish it under broiler or on extremely hot grill, you want good browning and crust, but within minute or two per side.

    I've done shark and swordfish, in bag in hot water, similar to Sous-Vide and brushed with sweet/soy chili/sesame glaze, finishing on grill, only grill on presentation side or fish will get overcooked.
    Quote from the Rev. Martin Niemöller, a Holocaust survivor:

    First, they came for the Socialists, and I did not speak out -- because I was not a Socialist.

    Then they came for the Trade Unionists, and I did not speak out -- because I was not a Trade Unionist.

    Then they came for the Jews, and I did not speak out -- because I was not a Jew.

    Then they came for me -- and there was no one left to speak for me.

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    • #3
      Thanks Robert!

      Will have to give the refrigerated salt cure steak a try!
      The sweet soy-chili and sesame glaze looks very interesting and could be a new temptation for chicken as well.

      GC
      Most evil men will not be persuaded to the path of righteousness by propaganda or by legislation; however, they can certainly be corrected by good men with rifles.
      - Lt. Colonel John Dean "Jeff" Cooper (paraphrased)

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      • #4
        Tried sous vide about a year ago. I just couldn't get used to the long cook time in water, then browning it to get some flavor.
        I'll just be bourgeois and grill mine.
        Wimachtendienk, Wingolauchsik, Witahemui

        He who knows not and knows not that he knows not, is a fool.
        He who knows not and knows he knows not is wise.

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        • #5
          Restaurants use them or ovens to hold at cooked temp, for long periods and finish order, by browning it off. That's how they do meals that takes two hours to cook, in 10-20 minutes. Just long enough to do sides and give customer, time for drinks and apps.
          Quote from the Rev. Martin Niemöller, a Holocaust survivor:

          First, they came for the Socialists, and I did not speak out -- because I was not a Socialist.

          Then they came for the Trade Unionists, and I did not speak out -- because I was not a Trade Unionist.

          Then they came for the Jews, and I did not speak out -- because I was not a Jew.

          Then they came for me -- and there was no one left to speak for me.

          Comment


          • #6
            Well for a first effort, our NY Strip steak turned out as was expected nicely medium to just a tick towards the medium rare side. Owing to the lovely arctic weather, we opted for a finish searing in the oven broiler rather than outside over coals.

            We did have a hiccup with our cooking bag springing a leak, but luckily that was noticed very early on in the cooking process and only necessitated that we add more butter, spices and apply another vacuum sealed bag. Additionally, we really knew better than to go from freezer to the hot water but just didn't have the time to do a proper 24 hour refrigerated thawing for this dog and pony show. So...

            All in all it was a good experience and the meat turned out about as nicely as pitching it on a blazing hot grill for a few minutes and perhaps just a bit more tender. There assuredly is a bit of a learning curve to this Sous-Vide thing over and above simply tossing a bagged slab of meat in some warm water for a few hours. The quest for the perfectly cooked piece of beef will continue!

            GC

            Most evil men will not be persuaded to the path of righteousness by propaganda or by legislation; however, they can certainly be corrected by good men with rifles.
            - Lt. Colonel John Dean "Jeff" Cooper (paraphrased)

            Comment


            • #7
              Oh, there's no doubt it is a way to make some excellent and tender steak, and really handy in the restaurant business as Robert alluded to. I just lean toward more simple ways.

              One of our sons is a big proponent and makes some really good stuff, if I say so myself. I'm glad you are enjoying it.
              Wimachtendienk, Wingolauchsik, Witahemui

              He who knows not and knows not that he knows not, is a fool.
              He who knows not and knows he knows not is wise.

              Comment


              • #8
                Way to much work for me, my routine is stab it. Slab it, cut it's horns off and eat it
                "We failed, but in the good providence of God apparent failure often proves a blessing." Robert E. Lee

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