Results 101 to 125 of 203
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07-19-2017, 08:04 PM #101
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07-20-2017, 08:19 PM #102Registered User
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http://www.cbc.ca/radio/asithappens/...-tub-1.4210402
taking sous vide to the next level eh?Lee Lau - xxx-er is the laziest Asian canuck I know
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07-20-2017, 08:31 PM #103Funky But Chic
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- The Cone of Uncertainty
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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?
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07-20-2017, 08:44 PM #104
Even WalMart is getting into the Sous Vide game.
https://www.walmart.com/c/kp/aquarium-heaters
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07-20-2017, 09:19 PM #105Registered User
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- Dec 2011
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- 290
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
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07-20-2017, 09:27 PM #106Funky But Chic
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Let's all spend more money to cook bad food more slowly.
yeah no
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07-20-2017, 09:28 PM #107
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07-20-2017, 09:30 PM #108Funky But Chic
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- Sep 2001
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Are you positive you can deliver on the beard?
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07-20-2017, 09:31 PM #109Registered User
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- Dec 2011
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- 290
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07-20-2017, 11:44 PM #110
Sous my sick op
Sent from my ASUS_Z00AD using TGR Forums mobile appZone Controller
"He wants to be a pro, bro, not some schmuck." - Hugh Conway
"DigitalDeath would kick my ass. He has the reach of a polar bear." - Crass3000
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07-21-2017, 02:47 AM #111
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07-21-2017, 06:46 AM #112
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07-21-2017, 02:34 PM #113
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
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07-21-2017, 02:48 PM #114
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07-21-2017, 04:16 PM #115
You'd think that with all the time you spend waiting for your shit to boil, you'd have time to paint that wall.
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07-21-2017, 07:00 PM #116
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07-22-2017, 10:15 AM #117
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07-23-2017, 12:10 PM #118
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.
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07-23-2017, 12:26 PM #119
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_101Outlive the bastards - Ed Abbey
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07-23-2017, 12:48 PM #120
Still haven't figured out what mallards have to do with food prep.
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07-23-2017, 02:40 PM #121
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.
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07-23-2017, 09:13 PM #122Registered User
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- Dec 2011
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- 290
+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.
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07-23-2017, 09:33 PM #123
You guys are giving Iceman an aneurysm here.
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07-23-2017, 09:49 PM #124
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07-24-2017, 08:16 AM #125
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