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07-16-2017, 09:23 AM #1
Anyone here into Sous Vide cooking?
Thinking about picking up one of these contraptions and start exploring what it can do.
At first I was a bit hesitant to get one because I thought it was for lazy window lickers who don't know how to cook a medium rare steak over a fire or a roasted chicken in an oven. At first glance it seems like a shortcut to learning the advanced skills of cooking but after seeing and tasting the results I've changed my mind.
Anyway, anyone here using these dildos to sharpen their cooking game?
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07-16-2017, 09:31 PM #2
Yes. Much better for long slow cooks than prepping steak, etc. Chuck roast will be out of this world. Make sure you have ginger, fish sauce, and soy sauce on hand. 72 hr pork belly, hmmmm.
Makes perfectly cooked fish too.
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07-16-2017, 09:37 PM #3Registered Undead
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Been doing some basic steak stuff with a Joule for a while. I need to expand my game. One of my kids has been messing about for a few years. Turned out some pretty perfect pork tenderloin, assorted eggs, veggies, etc.
Pretty nifty pairing a Joule with Alexa/echo. The phone visual guides for the Joule are handy. First world cooking....
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07-16-2017, 10:37 PM #4
My best friend owns Polyscience:
https://www.williams-sonoma.com/m/pr...cm_pla=default
There are certain things that can't be done any other way. Turkey in duck fat finished on the grill for example. It's a great tool. Cooking something at the exact temperature it was meant to be cooked at.Last edited by plugboots; 07-17-2017 at 11:24 AM.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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07-16-2017, 11:21 PM #5
I sous Vide often. It's nice to have multiple ways to cook. The best steaks finished over fire are sous vide. It's just fun to cook away from the boring stove top and a shitty gas grill :-) I can cook over live fire very well. Like I said it's nice to have another tool.
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07-16-2017, 11:31 PM #6Registered User
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IMO pairing sous vide with a vacuum packer is a game changer. The convenience and precision is amazing.
The flavor of vegetables is crystal clear and pure. Delicate herb flavors shine through.
Fish is pretty unreal. A few simple herbs, salt, a little butter, vac pac it and then sous vide.
Meats benefit from salting, then searing, then sous vide, then sear again. Gives a really deep flavor to the meats as it gets the Maillard reaction twice. Go cast iron for the sear.
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07-17-2017, 12:35 AM #7
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07-17-2017, 12:40 AM #8
It's not boiling. You can hold whatever temp you want
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07-17-2017, 12:43 AM #9Registered Undead
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Not boiling. Heated to whatever temp you set and recirculated around your food(which is in a bag). Super precise. Cook your steaks to 126 or 129 or whatever for an hour or two depending on thickness and laziness and then sear for a couple minutes... etc. Likewise, cook your fish or poach your lobster to the perfect temp and no more...
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07-17-2017, 12:45 AM #10
I bought the Anova on prime day for $99. Made some bone-in pork chops this weekend. Pretty damn good.
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07-17-2017, 08:15 AM #11
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07-17-2017, 08:53 AM #12
Way better than a crock pot, and as noted, precise. Once you've found the results you want, repeat and get the same exact results. I don't have one at home, but played with a set up in a professional kitchen a few years back. Of all the things we made in the tub, soft boiled eggs were by far my favorite.
We were playing with it when it was just gaining popularity with chefs who at the time were enjoying foam. I was really not into foam, so figured Sous Vide was another sham. But then I saw what it could do for a professional operation.
As for the sear, bag, warm and sear thought, we would do this with racks of lamb. Excellent results.
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07-17-2017, 10:09 AM #13
So, like, taste aside -> is cooking in a plastic bag good for you/ok? These days I've been avoiding anything plastic and just using ol' stainless steel, cast iron, ceramic, glass, etc.
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07-17-2017, 11:05 AM #14
I understand your concern, but I think it depends on your definition of "good for you." In the past 10 years, I've been told that eating meat will give me cancer. Am I at much greater risk if it's been low-temp precision cooked in a bpa and phtalate free plastic pouch?
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07-17-2017, 11:59 AM #15
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07-17-2017, 01:21 PM #16
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07-17-2017, 01:49 PM #17
Darn near everything you need to know: http://www.seriouseats.com/tags/sous%20vide
AND WHAT IS THIS BLACK MAGIC: http://www.seriouseats.com/recipes/2...on-recipe.html
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07-17-2017, 02:24 PM #18
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07-17-2017, 02:41 PM #19www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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07-17-2017, 02:43 PM #20
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07-17-2017, 02:45 PM #21www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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07-17-2017, 02:47 PM #22
So, take that thick cut of steak. You like medium rare.. great. Now, the part of your steak, even if you are a steak cooking ninja, that is medium rare is the inner 1/3 or so. Then you have every other doneness until your crust. This allows for 9/10 medium rare, a little of the rest, and whatever crustiness on the outside you want.
Great way to get tender fish and avoid the white goo from salmon coming out.
Also produces really tender results.www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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07-17-2017, 03:16 PM #23
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07-17-2017, 03:43 PM #24
No, it isn't about real cooking skills, it's about simple physics (or chemistry, or something). On a grill, direct or indirect heat, you are trying to cook a steak to say 125 degrees by applying temps hotter than 125 to the outside of the meat. By the time the center is 125, there is no way to avoid the outside being cooked more than that.
"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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07-17-2017, 04:07 PM #25
You clearly don't know how to use the temperature control, and arrangement of your grill, to control the cook to get the results you desire.
Sous Vide is like using a fully automatic combo grinder espresso machine because it's impossible to make a good espresso otherwise. Most of those people would be better served by a kurig because they can't tell the difference. Sous Vide is like the McDonald's method, Ragu and no name pasta...what I'm advocating for is like home made, from scratch, Italian sauce and noodles.
Sous Vide is the lazy, window lickers way out of actually crafting or learning or tending to something.
Go ahead, boil your meat in a bag like that heathen DD.Last edited by reckless toboggan; 07-17-2017 at 04:22 PM.
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