Originally posted by Walter Sobchak
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Sous Vide cooking
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Originally posted by Eddie View PostYeah - shouldn't have laid too hard on the average everyday part. I like the big thick costco ribeyes. Sounds like that might be the way to go.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Originally posted by Walter Sobchak View PostWhile you are at Costco, grab a tri tip roast for Sunday dinner. Super yum."I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Originally posted by Pelado View PostIs tri tip roast that much better done sous vide vs on the smoker?You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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What my sous vide gets used most for:
steaks (my fav is a thick filet--i think sous vide stands out most on lean cuts that I like to go really rare like low 120's)
fat chicken breasts at 135 or 140
salmon at 110. amazing. I get the skinless and don't finish at all.
roasts. cheaper cuts like chuck and do it for 24+ hours.
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Originally posted by jay santos View PostWhat my sous vide gets used most for:
steaks (my fav is a thick filet--i think sous vide stands out most on lean cuts that I like to go really rare like low 120's)
fat chicken breasts at 135 or 140
salmon at 110. amazing. I get the skinless and don't finish at all.
roasts. cheaper cuts like chuck and do it for 24+ hours.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Originally posted by Walter Sobchak View PostPork tenderloin.
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Originally posted by jay santos View PostI did it once, and didn't love the results. I need to try again. I think it was because the cut was too thin and cooked too much in the searing stage. That's my weakness in sous vide cooking is how to get good sear without overcooking.
Regarding dry searing roasts I do this... set oven to High Broil and preheat for about half an hour before meal time. Just before meal time, pull roasts. Pat dry. Coat roasts with some EVOO, freshly ground pepper, and salt. Switch oven to a convection setting at highest temperature (for my oven it is 550). Insert roasts. Sear for 1-2 minutes (depending on size), rotate 180, 1-2 minutes more. Done.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Upon reflection, the last time I made pork tenderloin roasts I coated them with this sauce I made up on the fly that consisted of homemade blackberry jam, stone ground mustard, EVOO, and s&p. Mucho tasty.Last edited by Walter Sobchak; 02-15-2018, 09:57 PM.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Originally posted by Walter Sobchak View PostI buy the two-pack of pork tenderloin roasts from Costco, cook them whole, oven sear, then carve (to a thickness I prefer) and serve... never had a problem.
Regarding dry searing roasts I do this... set oven to High Broil and preheat for about half an hour before meal time. Just before meal time, pull roasts. Pat dry. Coat roasts with some EVOO, freshly ground pepper, and salt. Switch oven to a convection setting at highest temperature (for my oven it is 550). Insert roasts. Sear for 1-2 minutes (depending on size), rotate 180, 1-2 minutes more. Done.
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Walter is truly an artist when it comes to sous vide cooking. He had me and some other friends over for dinner. Absolutely delicious!
I was going to ask how you prepared the meat we had the other day but forgot... including the rub."If there is one thing I am, it's always right." -Ted Nugent.
"I honestly believe saying someone is a smart lawyer is damning with faint praise. The smartest people become engineers and scientists." -SU.
"Yet I still see wisdom in that which Uncle Ted posts." -creek.
GIVE 'EM HELL, BRIGHAM!
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Originally posted by Uncle Ted View PostWalter is truly an artist when it comes to sous vide cooking. He had me and some other friends over for dinner. Absolutely delicious!
I was going to ask how you prepared the meat we had the other day but forgot... including the rub.
(EDIT: As I noted above, I will typically sear roasts in the oven... but both ovens were in use; one roasting veggies, the other baking a chocolate torte... so I used the stove-top skillet method that usually one would employ to finish a steak. This required me to take a somewhat unconventional step of cutting the roast in half. But it was all good.)Last edited by Walter Sobchak; 02-15-2018, 10:02 PM.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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made salted caramel creme brulee last night. Really good.
https://recipes.anovaculinary.com/re...l-creme-brulee
Really easy
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