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    Adventurer Walter Sobchak's Avatar
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    Last edited by Walter Sobchak; 10-21-2011 at 09:22 AM. Reason: none

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    sous vide preparations are currently en vogue. It's a great way to cook proteins but unfortunately for me I don't see room in my budget or in my kitchen for an immersion circulator.

    FWIW, all the proteins at Communal and as far as I know at Forage are done sous vide, and then finished in a variety of ways when ordered.

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    Has overcome great fear Green Lantern's Avatar
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    Quote Originally Posted by OhioBlue View Post
    sous vide preparations are currently en vogue. It's a great way to cook proteins but unfortunately for me I don't see room in my budget or in my kitchen for an immersion circulator.

    FWIW, all the proteins at Communal and as far as I know at Forage are done sous vide, and then finished in a variety of ways when ordered.
    Is that something restaurants advertise on their menus? What's a good way to find out some places that cook their food this way?

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    Quote Originally Posted by Green Lantern View Post
    Is that something restaurants advertise on their menus? What's a good way to find out some places that cook their food this way?
    A lot of times it is mentioned on the menu.

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    Found that article:

    Under Pressure

    The health department is cracking down on sous-vide cooking. One chef already has his head above water.

    IF YOU EAT at restaurants that make top 10 lists in magazines like this one, you’re familiar with sous vide (French for “under vacuum”), a cooking method in which vacuum-sealed fish, meat, and veggies are submerged in a water bath and heated slowly at a low temperature. The problem: Whenever food is packed in a way that closes out oxygen, a nasty bacteria—the kind that leads to botulism—can grow. Seal food sloppily, and you might have a problem.

    As food writer Rebekah Denn first noted on her Eat All About It blog this September, the King County health department is jumping into the sous-vide fray, certifying restaurants in the food-prep method. Jason Wilson, chef and co-owner of Crush restaurant in Madison Valley, was the first to go legal. (West Seattle’s Spring Hill has also begun certification.)

    A few months back, Wilson sent inspectors an HACCP (Hazard Analysis and Critical Control Points) report, basically a play-by-play of the exact procedure that Crush uses whenever cooks prepare sous-vide dishes. The health department returned it with revisions, and Wilson’s second draft is now on the verge of being approved. The chef estimates that certification has cost him about 90 hours of work and $400.

    King County Public Health consultant Hilary Karasz says sous vide is far from top priority. Of the some 10,000 restaurants the health department inspects, the 50 or so cooking under vacuum are some of the least worrisome. “They’re typically high-end, well-run restaurants,” says Karasz. They also tend to be small. Crush seats 66 while Spring Hill can accommodate just 77 diners. Woodinville’s Barking Frog —head chef Bobby Moore recently won a lamb cook-off for a loin prepared sous vide—seats 70.

    And that, says Wilson, is why the county’s certification procedure and Seattle restaurants aren’t a perfect pair. “HACCP were intended for large-scale operations,” he says, meaning 300-seat restaurants where large quantities of food are vacuum packed, sometimes days in advance. “It’s not really applicable on a small scale.” He believes the health department should simply create sous-vide guidelines, as they do with hand-washing or bleach-solution ratios. But unfortunately for the restaurants that still need to be certified, the department has no plans to take HACCP off the menu.
    http://www.seattlemet.com/eat-and-dr...ous-vide-1209/

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    Quote Originally Posted by MarkGrace View Post
    Interesting stuff.

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    Quote Originally Posted by OhioBlue View Post
    sous vide preparations are currently en vogue. It's a great way to cook proteins but unfortunately for me I don't see room in my budget or in my kitchen for an immersion circulator.

    FWIW, all the proteins at Communal and as far as I know at Forage are done sous vide, and then finished in a variety of ways when ordered.
    It is indeed.

    SG, if you want to try something in the area, Crush has a much lauded beef short rib dish that is terrific. It's cooked for 48 hours and the meat tastes unlike any other I've ever tried. The dish my wife got also had something in it cook sous vide (the pumpkin, I think?), but my understanding is that it used much more common for proteins.

    The health department locally was cracking down on its use in restaurants and there are all sorts of steps you have to go through now to use it. There was an article with Jason Wilson (Crush) in one of the local papers discussing the whole ordeal, but I can't seem to find it now.

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    Quote Originally Posted by Space Ghost View Post
    Do you think there is a big difference in taste between a roast prepared "sous vide" and one that is slowly cooked at a low temperature in the oven?
    My understanding/limited experience is that it has little to do with taste and more with texture, evenness of cooking, and precise control of internal temperatures. The taste is going to be more influenced by how you finish it. For example, you can sous vide a cut of steak but then giving it a sear to finish and any sauce or compound butter are going to complete the taste.

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    Quote Originally Posted by OhioBlue View Post
    My understanding/limited experience is that it has little to do with taste and more with texture, evenness of cooking, and precise control of internal temperatures. The taste is going to be more influenced by how you finish it. For example, you can sous vide a cut of steak but then giving it a sear to finish and any sauce or compound butter are going to complete the taste.
    I am not an expert, but in addition to this, I believe it is used on a lot of cuts that are traditionally braised or otherwise slow cooked, like the short ribs Mark Grace mentioned. My understanding of some of the benefits goes like this:

    In the traditional methods, becasue you are cooking the meat for hours, the meat is, as you would expect, very well done. It has to be cooked like this in order to break down the connective tissue, and the juiciness of the meat is mainly due to this connective tissue, as the meat itself is technically overdone. In Sous Vide, however, you can do the slow cooking at a much lower temperature, so you can cook the ribs long enough to break down the connective tissue, but since the temperature never gets above 140 degrees or whatever they use, it is not overcooked, so you get the best of both worlds.

    Anyone who knows more about this than me is welcome to correct this. I have never eaten anything prepared with this method, but after reading this thread, I looked up the two (that I know of) restaurants in Charlotte that employ it, and will be giving it a try.

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    Quote Originally Posted by Clark Addison View Post
    In the traditional methods, becasue you are cooking the meat for hours, the meat is, as you would expect, very well done. It has to be cooked like this in order to break down the connective tissue, and the juiciness of the meat is mainly due to this connective tissue, as the meat itself is technically overdone. In Sous Vide, however, you can do the slow cooking at a much lower temperature, so you can cook the ribs long enough to break down the connective tissue, but since the temperature never gets above 140 degrees or whatever they use, it is not overcooked, so you get the best of both worlds.
    I think this seems about right. I don't know a ton about it, but from the little I've read I'd add that the vacuum seal helps the meat maintain its structural integrity. Supposedly if you were to cook something that low and long, once the connective tissue breaks down the meat just basically starts to fall apart. Sous Vide allows you to break it all down but still get the meat to hold together.

    But I honestly don't know much about this other than it tastes good.

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    Alright, Space Ghost, if you are feeling ambitious: http://seattlefoodgeek.com/2010/02/d...-for-about-75/

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    Because of the talk in this thread, my wife has now picked Forage as our destination for her birthday next month. I'm excited.

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    Quote Originally Posted by Green Lantern View Post
    Because of the talk in this thread, my wife has now picked Forage as our destination for her birthday next month. I'm excited.
    We'll let you know how we like it for Valentine's Day!
    "You know, I was looking at your shirt and your scarf and I was thinking that if you had leaned over, I could have seen everything." ~Trial Ad Judge

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    Quote Originally Posted by Mrs. Funk View Post
    We'll let you know how we like it for Valentine's Day!
    Please do. We thought about it for V-day but we already have reservations elsewhere.

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    Forage needs to start providing CUF with some kick backs for all these recommendations.
    So Russell...what do you love about music? To begin with, everything.

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    Quote Originally Posted by Mrs. Funk View Post
    We'll let you know how we like it for Valentine's Day!
    They do two different options for dinner. One is a prix-fix where you choose one appetizer, one entree, and one dessert. It takes a little over an hour for dinner. The other is a tasting menu, where you try a small portion of most everything on the menu. Never tried this, but the waiter said it takes most of the evening - 3 hours.
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    Hey Space Ghost, if you ever bought/made that sous vide machine, make these and invite me over: http://blogs.seattleweekly.com/vorac...yolks.php#more
    So Russell...what do you love about music? To begin with, everything.

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    I had an egg cooked sous vide today at brunch at tilth and it was awesome. The yolk was super thick and creamy almost like a custard. It was kind of like eating an egg for the first time again.
    So Russell...what do you love about music? To begin with, everything.

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    Quote Originally Posted by Space Ghost View Post
    WoSG and I don't get out quite as much as we used to, so when we do... it is good to have these recommendations. Thank you.

    None of you (that are showing interest in this thread) may have the answer to this question, but I'll ask it anyway. Do you think there is a big difference in taste between a roast prepared "sous vide" and one that is slowly cooked at a low temperature in the oven?

    For example, I dropped 3 figures on a USDA prime-graded rib roast for a Christmas '08 family party, easily the most I've ever spent on a cut of beef. To prepare it, I set our oven on the lowest temperature setting allowed (170 degrees) and roasted that baby until the middle registered medium-rare (130 degrees). It took the better part of the day (about 6 or 7 hours) because it was such a *huge* roast. Wow, did it taste great though. I was so impressed with it, I snapped a picture of the result (attached). It was a uniform pink pretty much from the middle to the outside.

    It would be fun to experiment with a sous vide machine, but at $450... I could get that Canon 85mm f/1.8 prime I've been slobbering over for more than a year.

    cheers.
    I've only eaten sous vide once (that I know of) - Forage in SLC. Food was good. I agree that how the course is finished makes a big difference. I still am partial to herb and garlic crusted rib roast or beer-braised chuck roast, cooked low and slow. Who knows, maybe I'll change.
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    The dude abides Jeff Lebowski's Avatar
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    Coscto selling a SousVide system for $300:

    http://www.costco.com/Browse/Product...ketingItemName
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    Quote Originally Posted by Jeff Lebowski View Post
    Coscto selling a SousVide system for $300:

    http://www.costco.com/Browse/Product...ketingItemName
    That is a pretty good deal for that water oven concidering it comes with a vacuum sealer, bags and cookbook.

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    Quote Originally Posted by Space Ghost View Post
    { redacted }
    Space Ghost kills me. Seriously. Good stuff.
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    Thought I would bump this thread. I finally have up on my Nomiku sous vide machine after over a year delay. They are finally shipping, but I canceled a while back.

    Today I received my Anova culinary immersion circulator. Anova is a lab equipment mfg who decided to jump into the sous vide foray. Originally priced at $299 (to compete with the Nomiku) they dropped their price to $199 when another Kickstarter project promised a $199 immersion circulator.

    I just unpacked it this evening and will play around with it for a bit. I'm on the lookout for some good sous vide recipes and am looking forward to posting the results.





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    Cooked 4 ribeyes last night. They were fantastic! Most tender steak I think I have had. They cooked @ 130 deg for 2 hours, then seared with olive oil, butter and fresh thyme for 1 min on each side. They were great!

    Sorry for the not so great pics.





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    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    Cooked 4 ribeyes last night. They were fantastic! Most tender steak I think I have had. They cooked @ 130 deg for 2 hours, then seared with olive oil, butter and fresh thyme for 1 min on each side. They were great!

    Sorry for the not so great pics.
    Are you kidding? Those are fantastic pics.

    You have a sous vide machine?
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    Default Sous Vide cooking

    I thought the pics looked blurry. Maybe it's my iPhone screen. Lol

    I ordered a machine back in December. The company makes them as they are ordered so it takes about 3 weeks or so to get it, but for $199 it works great.
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    Anyone thinking about picking up an immersion circulator, Anova has a $50 off deal for Father's Day. Just use code "luvdad" and get $50 off.

    http://store.anovaculinary.com/produ...eid=73834c6b22
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    The dude abides Jeff Lebowski's Avatar
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    Time to resurrect this thread. Just saw this post from SG:

    Quote Originally Posted by Walter Sobchak View Post
    Eating steak out (JaK's, El Gaucho, The Met, Daniel's) doesn't do it for me like it once did. I ate at Ruth's Chris last month on my CFA's dime. Meh.

    Do yourself a favor and get a sous vide machine and some prime cuts at Costco. Sous vide for ~18-24 hrs @ 128°. Finish/sear on a pre-heated cast iron grill pan on the stovetop, 30 seconds each side. Finish with a pad of compound butter or some roasted crab and béarnaise sauce.
    Agree 100%. I bought myself an Anova sous vide device last year for Christmas and I love it. Exceeded my expectations. I doubt I will ever grill a steak again. I have done filets, prime sirloin, NY strip, and ribeyes. All are fabulous.

    Here is the most amazing thing: my wife has never been a steak fan (doesn't eat much red meat) and usually wanted her steaks cooked well done (barf!). Not only does she love sous vide steaks, but she has been fully converted to medium rare. Cha-ching.

    SG, tell me more about this compound butter and crab and béarnaise sauce.
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    Adventurer Walter Sobchak's Avatar
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    The Complete Book of Sauces
    <https://www.amazon.com/gp/product/0028603605/>

    Chapter 5: Emulsified Butter Sauces (hollandaise, béarnaise, ...)

    Chapter 7: Compound Butters (gorgonzola butter, green peppercorn butter, Marchand de Vin butter, ...)


    or google.
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    Quote Originally Posted by Jeff Lebowski View Post
    Time to resurrect this thread. Just saw this post from SG:



    Agree 100%. I bought myself an Anova sous vide device last year for Christmas and I love it. Exceeded my expectations. I doubt I will ever grill a steak again. I have done filets, prime sirloin, NY strip, and ribeyes. All are fabulous.

    Here is the most amazing thing: my wife has never been a steak fan (doesn't eat much red meat) and usually wanted her steaks cooked well done (barf!). Not only does she love sous vide steaks, but she has been fully converted to medium rare. Cha-ching.

    SG, tell me more about this compound butter and crab and béarnaise sauce.
    I may need to get one of those. For the last year or so I cook my steaks by letting them come to room temp then sear in my cast iron skillet (I heat it to 500 degrees in the oven)

    For compound butter I just take soften butter and whip in some herbs - thyme, garlic, rosemary - or sea salt. Caputo's here in SL has a large selection of different sea salt which are fun to experiment with.
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