Sous Vide Mega Thread - Fine Dining for Dummies

[DoubleF]

Originally Posted by Titan

Rookies:

SEAR IT! MUAH HA HA HA HA!~


TBH, I've been contemplating whether a George Foreman Grill would be a great combo with a Sous Vide. However, the torch has a Bunsen burner scientific look that would go great with the whole set up... this thing would not be safe in hands of wife though, so I need a "safer" alternative.

[GGG]

Originally Posted by DoubleF

SEAR IT! MUAH HA HA HA HA!~


TBH, I've been contemplating whether a George Foreman Grill would be a great combo with a Sous Vide. However, the torch has a Bunsen burner scientific look that would go great with the whole set up... this thing would not be safe in hands of wife though, so I need a "safer" alternative.

I, for one can't wait for the ongoing CP members who burned down their kitchens thread.

[DionTheDman]

Originally Posted by CorsiHockeyLeague

^Actually though? Because I could pretty easily pick that up this afternoon. But that ain't cheap, as torches go.

Yes, I actually do use that for searing my food. I also use it to light my bbq.

[DionTheDman]

Originally Posted by PostandIn

I bought the Searzall thinking it would be better heat distribution / faster because of the larger surface area but its not noticeably better and it's a lot more difficult to wield (top heavy with the skinny yellow bottles). Also, the allen screw holding it on the torch nozzle is not very big and it loosened off while I was crusting NY Strips on the week end. I'm just going back to the rig posted here.

I have a Searzall too, but yeah, I just use the bare torch on its own now.

[DoubleF]

Originally Posted by GGG

I, for one can't wait for the ongoing CP members who burned down their kitchens thread.

Half the CP members after updating themselves in this thread?



Luckily most of us will have a tub of water on hand for this kind of thing.

[TSXCman]

I'm planning to cook a venison roast (most likely sirloin, self butchered) that is about 3.5 in diameter and 8 inches long. What do you guys think for time and temp for medium rare?

I'll use an Anova then dry and sear on bbq.

[CorsiHockeyLeague]

I want to say an hour and a half at 140, but I think this is a job for our resident expert.

[GGG]

I'd go long, just like braising and smoking low and slow is what you want to tenderize the meat. I'd do 131F for food safety for about 12 hrs

[TSXCman]

Okay, so my dimensions were off... once it thawed out I realized that it unrolled a bit. It is 1.5inches thick, 6inch wide, and 8 long.

I would like it to be decently tender, absorb the flavor in the bag, but still hold a bit of texture to be cut into thin strips (not to fall apart completely like pulled pork).

[DownhillGoat]

Originally Posted by CorsiHockeyLeague

I think this is a job for our resident expert.

How many more times are you planning on throwing that out there?

[calf]

This is how I sear my burglers after a few hours of anticipation.

[CorsiHockeyLeague]

Originally Posted by kunkstyle

How many more times are you planning on throwing that out there?

Um, none I guess? I didn't realize it bothered you. Sorry.

[DownhillGoat]

Originally Posted by CorsiHockeyLeague

Um, none I guess? I didn't realize it bothered you. Sorry.

Not a big deal, just assumed it was a dig. Apologies if I misinterpreted it.

[CorsiHockeyLeague]

Definitely wasn't intended to be; honestly it's been really helpful having a few people who have used the thing extensively because I'm finding the recipes are sort of guidelines and you have to make adjustments.

I'm going to take a shot at the rack of lamb tonight.

[DownhillGoat]

Originally Posted by CorsiHockeyLeague

I'm going to take a shot at the rack of lamb tonight.

I'm not a huge lamb fan but I tried some a couple months ago in the sous vide and it was awesome.

Not sure if you're using a sauce or anything, but I made a mint butter like this one here: https://sansaire.com/2015/01/rack-la...butter-recipe/ and it was quite nice.

[DionTheDman]

Butter infused with herbs/spices works! I hate lamb, though. Barf.

[Canehdianman]

Originally Posted by DionTheDman

Butter infused with herbs/spices works! I hate lamb, though. Barf.

Agreed. Tastes like wool.

[TSXCman]

Originally Posted by TSXCman

Okay, so my dimensions were off... once it thawed out I realized that it unrolled a bit. It is 1.5inches thick, 6inch wide, and 8 long.

I would like it to be decently tender, absorb the flavor in the bag, but still hold a bit of texture to be cut into thin strips (not to fall apart completely like pulled pork).

So I've had my 1.5x6x8 inch white tail deer roast in a 133F sousvide for 2 hours. my goal is a tender medium rare (just pink).

Any recommendations on temperature changes and for how much longer? The articles I've read fluctaute so much.

[GGG]

Did some poached eggs for breakfast today. 146F for 50 minutes then cracked and dropped in almost boiling water for about 40 seconds to firm up the whites. Just perfect consistency to ooze out of the yolk.

[bluejays]

Originally Posted by GGG

Did some poached eggs for breakfast today. 146F for 50 minutes then cracked and dropped in almost boiling water for about 40 seconds to firm up the whites. Just perfect consistency to ooze out of the yolk.

Did the same the other day. Put it on garlic toast and it was awesome. This machine has been one of the best purchases I've ever made. 2 months in and I'm using it regularly. I gotta try turkey now.