Anyone here into Sous Vide cooking?

[oftpiste]

^^^thanks for that! Just ordered up one of the $99 specials!

[XXX-er]

http://www.cbc.ca/radio/asithappens/...-tub-1.4210402

taking sous vide to the next level eh?

[iceman]

I'm gonna throw a leg of lamb in my bathtub and see how it goes. Should be fine, right? The house is 72 degrees, so the cooking time should be what, 2 weeks?

[reckless toboggan]

Even WalMart is getting into the Sous Vide game.





https://www.walmart.com/c/kp/aquarium-heaters

[papapoopski]

Plenty of online instructions on building your own immersion circulator for cheap. This was more popular when they were over $1K

Or shop for used lab equipment on ebay, like this one (just wipe off the radiation/medical waste before using for the first time)

http://www.ebay.com/itm/Precision-Sc...-/222507005101

or this one

http://www.ebay.com/itm/MGW-LAUDA-TH...3D222507005101

edit to add - nevermind

[iceman]

Let's all spend more money to cook bad food more slowly.

yeah no

[NW_SKIER]

We need Billy Mays mojo to sell this to America.

I'll grow my beard out if you supply me the cocaine.

[iceman]

Are you positive you can deliver on the beard?

[papapoopski]

Let's all spend more money to cook bad food more slowly.

yeah no

Do you even food science bro?

[digitaldeath]

Sous my sick op

Sent from my ASUS_Z00AD using TGR Forums mobile app

[abraham]

http://www.cbc.ca/radio/asithappens/...-tub-1.4210402

taking sous vide to the next level eh?

Where's 0bernhardfranz? He was all about the lamb expeditions in Iceland

[NW_SKIER]

Are you positive you can deliver on the beard?

Yes. I can grow a "Billy Mays" quality beard. Can you supply the powdered enthusiasm?

[mud]

This is it, a heater coil with a propeller and digital temp, etc. Drill a hole in a cooler and it's a stoner version of a crock pot.





Boiled Tbone



Boiled rosemarygaliclemonchicken

[jackattack]

This is it, a heater coil with a propeller and digital temp, etc. Drill a hole in a cooler and it's a stoner version of a crock pot.

Nice.

[RootSkier]

You'd think that with all the time you spend waiting for your shit to boil, you'd have time to paint that wall.

[stuckathuntermtn]

There's slow cooking and then there's whatever the fuck this is

[wyeaster]

https://www.amazon.com/Anova-Culinar...16%5Bb%7Cdeals

[oftpiste]

My two first adventures with the Sansaire were a little disappointing, but I suspect I'll get it with practice and temp tweaking. Carrots, an hour at 183f per a recipe that looked legit. They were a little too tender, but the flavor was all there. Maybe 178f next time.

Tried some eggs this morning. 45 minutes at 152f following a recommended time/temp. Yolks were nice if a little solid, and whites did not completely set. Could have been the eggs which were from the supermarket and not incredibly fresh.

I also learned the hard way to start with hot tap water and not cold! Oops.

Onward and upward, all input welcome. Ribeye next I think. That seems like a no brainer. 1 hour at 126 is what I'm reading for edge-to-edge rare, then a quick Maillard application.

[Pegleg]

Has anyone linked to the Serious Eats Sous Vide 101 page? Pretty much everything you'd ever need to know about the topic.

http://www.seriouseats.com/sous_vide_101

[Mazderati]

Still haven't figured out what mallards have to do with food prep.

[neufox47]

My two first adventures with the Sansaire were a little disappointing, but I suspect I'll get it with practice and temp tweaking. Carrots, an hour at 183f per a recipe that looked legit. They were a little too tender, but the flavor was all there. Maybe 178f next time.

Tried some eggs this morning. 45 minutes at 152f following a recommended time/temp. Yolks were nice if a little solid, and whites did not completely set. Could have been the eggs which were from the supermarket and not incredibly fresh.

I also learned the hard way to start with hot tap water and not cold! Oops.

Onward and upward, all input welcome. Ribeye next I think. That seems like a no brainer. 1 hour at 126 is what I'm reading for edge-to-edge rare, then a quick Maillard application.

You doing a rib roast or steaks? If steaks I recommend them thick, like 1.5 or 2". 1" or less and it is hard to keep the middle medium rare and getting a deep crust.

Try some tougher cuts of meat and leave them in for extended time.

Also, the fried potato wedges on Serious eats are amazing. Start them in the sous vide in a brine and finish them in coconut oil.

[papapoopski]

You doing a rib roast or steaks? If steaks I recommend them thick, like 1.5 or 2". 1" or less and it is hard to keep the middle medium rare and getting a deep crust.

+1 The meat is already cooked to its serving temperature. Adding a high heat can overcook a thinner cut pretty quick.

Pat the meat dry with a cloth or paper towel before searing to help the browning process. Let it sit for a minute or two after searing.

Salt the meat a few hours to a day ahead for flavor and moisture retention. When vacuum packing I add a little butter and a few herbs depending upon what it's served with.

[frorider]

You guys are giving Iceman an aneurysm here.

[irul&ublo]

Still haven't figured out what mallards have to do with food prep.

Dude...duck fat rulz!!!!!

[mud]

You guys are giving Iceman an aneurysm here.

Bacon I hear is good for that, a little dip in the suevee tank and it should be done maybe by Friday.