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Thread: Sous Vide cooking

  1. #211

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    one thing i've learned about sous vide: garlic salt>fresh garlic.
    Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.

  2. #212

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    Quote Originally Posted by old_gregg View Post
    one thing i've learned about sous vide: garlic salt>fresh garlic.
    One thing I've learned about garlic salt is that it is generally worthless because it is about 95% salt and 5% garlic. You sure you don't mean garlic powder?
    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark egg on your face! -- Moss

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  3. #213

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    Quote Originally Posted by Donuthole View Post
    One thing I've learned about garlic salt is that it is generally worthless because it is about 95% salt and 5% garlic. You sure you don't mean garlic powder?
    garlic salt. instead of salt too bro.
    Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.

  4. #214
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Just got this in the email:

    Happy Mother's Day from Anova.

    Today only, save $50 on the Anova Precision Cooker with promo code: LUVMOM50. Expires at midnight!
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  5. #215

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    The app is a PITA. I wish there was just a button to raise or lower the target temperature.

  6. #216

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    Quote Originally Posted by Clark Addison View Post
    I've done eggs several times. Like Jay, I've found that they are a little more underdone than they "should" be. I think for hard cooked eggs sous vide works well, because you can get them to the exact temperature you need while ensuring the yolks don't dry.

    Soft cooked, I am not as sure about. Sous vide's strength is obviously an even, sustained temperature, and, to me, the perfect soft-cooked egg is not even. The white should be more done than the yolk. So with sous vide, I tend to either get whites that are not as done as I'd like, or yolks that are more done than I would like. I've thought about trying the method Drunk Tank talked about, with a quick boil first, but at that point the egg is basically done to my liking so what's the point? I think with soft cooked, the traditional method is actually better because it is not an even cooking method.
    With more analysis and experimentation, I agree with this. I think the issue is that I like my whites done more than my yolks. So when they're all cooked at same temperature, the whites feel underdone. Bummer, because it's almost perfect. Still pretty good. I've setttle on 153.

  7. #217

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    Took a salmon fillet straight from the freezer, those that are sold in two lb bags, individually wrapped. Threw in just using the existing packaging, for one hour at 115. Better than any restaurant (cooked) salmon I've ever had. I'm going to try again at lower temp.

  8. #218

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    Quote Originally Posted by jay santos View Post
    Took a salmon fillet straight from the freezer, those that are sold in two lb bags, individually wrapped. Threw in just using the existing packaging, for one hour at 115. Better than any restaurant (cooked) salmon I've ever had. I'm going to try again at lower temp.
    I buy the chicken breast packs from Costco. The breasts are sectioned off in twos sealed in plastic. I've wondered about use Sous Vide to cook them right in their individual packs but I think they might have too much air to sink.

    Also my last sous vide attempt at steak resulted in food poisoning. Not sure if it was the steak or something in the Montreal Steak Seasoning I used. All I know is I got sick just after I went to bed.

  9. #219
    My Mic Sounds Nice falafel's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Just got this in the email:
    In case anyone missed it, Amazon currently has $40 off on the Bluetooth version ($109), and $30 off on the wifi version ($169).
    Ain't it like most people, I'm no different. We love to talk on things we don't know about.

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  10. #220

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    I suck at bbq, so I'm going to try this for Sunday dinner. http://www.seriouseats.com/2015/09/t...pork-ribs.html

    Sous vide for 48 hrs at 141. I'm cooking as is with nothing added. Then I'm going to add the dry rub and smoke flavor and put in fridge for a few hours. Then do the dry-style grill finish.

  11. #221
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Did some big thick pork chops last night in the sous vide. Marinated the chops in an asian sauce then grilled and served with more of the sauce and topped with green onion and cilantro. Delish.

    However... I did the searing using a cast iron pan as usual. I got distracted as the pan was heating up and when I through the chops on, the kitchen (and house) was immediately filled with smoke. I use avocado oil, so I think the marinate and the high heat were the problem. We had to open all the windows and turn on some fans. 2-3 hours later and house still smelled greasy. My wife (who is super sensitive to smells) informed me that we have done our last sous vide meal.

    Desperate times call for desperate measures so I did some research on outdoor searing. Looked at lots of options, but ended up buying this unit:

    https://www.amazon.com/Iwatani-Corpo...f_rd_i=desktop



    In addition to sous vide, I look forward to using it for Korean BBQ, Japanese yakiniku, and other dishes cooked at the table. Not to mention camping, I guess. Excited to give it a shot. I will return and report.
    The more I use this thing, the more I love it. We wanted to do some stir fry the other night so I busted it out. We have a couple of woks, but I have never been able to get sufficient heat from our kitchen range to do them justice. I fired this baby up on high and in a couple of minutes my wok was smoking. I threw the ingredients in with some oil and it worked beautifully. It was so so hot that I had to wear a glove on the hand I was using to stir. Results were fantastic.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  12. #222

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    Quote Originally Posted by jay santos View Post
    I suck at bbq, so I'm going to try this for Sunday dinner. http://www.seriouseats.com/2015/09/t...pork-ribs.html

    Sous vide for 48 hrs at 141. I'm cooking as is with nothing added. Then I'm going to add the dry rub and smoke flavor and put in fridge for a few hours. Then do the dry-style grill finish.
    OK, so...

    Ribs came out of the sous bide incredibly tender. It was difficult to touch them without having them fall apart. I added the rub and liquid smoke, put in fridge, pulled out after a few hours, and grilled. Cold, they were easier to move onto the grill. After some time on the grill to heat them up and add a little bit of finishing, they were done.

    Taste: incredible (except of being too fatty)
    Texture: mostly perfect, but some of the meat seemed a little chewy, not sure if it was due to grilling too long at the end or what
    Biggest problem: too fatty. I don't know if a) due to diet of eating lean protein last month the meat just seemed too fatty b) low quality ribs to start with or c) the cooking process because of the very low temp, kept more of the fat with the meat and didn't render it. My gut is that it's a little of a and b but also some due to c.

    Any ideas how to improve this method?

  13. #223
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by jay santos View Post
    OK, so...

    Ribs came out of the sous bide incredibly tender. It was difficult to touch them without having them fall apart. I added the rub and liquid smoke, put in fridge, pulled out after a few hours, and grilled. Cold, they were easier to move onto the grill. After some time on the grill to heat them up and add a little bit of finishing, they were done.

    Taste: incredible (except of being too fatty)
    Texture: mostly perfect, but some of the meat seemed a little chewy, not sure if it was due to grilling too long at the end or what
    Biggest problem: too fatty. I don't know if a) due to diet of eating lean protein last month the meat just seemed too fatty b) low quality ribs to start with or c) the cooking process because of the very low temp, kept more of the fat with the meat and didn't render it. My gut is that it's a little of a and b but also some due to c.

    Any ideas how to improve this method?
    Buy a smoker.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  14. #224

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    Quote Originally Posted by Jeff Lebowski View Post
    Buy a smoker.
    I bought a cheap one and tried a few times. But I never had good results and gave up.

  15. #225
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by jay santos View Post
    I bought a cheap one and tried a few times. But I never had good results and gave up.
    Quitter.

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  16. #226

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    Quote Originally Posted by Pelado View Post
    Quitter.

    Sent from my SM-G930V using Tapatalk
    I know. I feel like a loser. I'll try again someday.

  17. #227
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    Anova Culinary is launching the Nano. First sub $100 immersion circulator. First 5000 pre-orders can get it for $69.00 (if you are on their mailing list it appears).
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  18. #228
    Semper infra dignitatem PaloAltoCougar's Avatar
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    Made another tasty batch of Beef Bourguignon Sunday, and tonight, resisting the temptation to chop up our Costco prime ribeyes and doing stir fry, went with the sous vide (132 degrees) with excellent results. I love the device.

    756A94A7-2DF7-48A1-8025-2F694BD6A063.jpg

  19. #229
    Adventurer Walter Sobchak's Avatar
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    Looks very tasty.
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  20. #230

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    Quote Originally Posted by PaloAltoCougar View Post
    Made another tasty batch of Beef Bourguignon Sunday, and tonight, resisting the temptation to chop up our Costco prime ribeyes and doing stir fry, went with the sous vide (132 degrees) with excellent results. I love the device.

    756A94A7-2DF7-48A1-8025-2F694BD6A063.jpg
    Is this what a misguided Daytonite called "prison food"? And that artichoke looks delish.
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  21. #231
    Adventurer Walter Sobchak's Avatar
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    Quote Originally Posted by Lost Student View Post
    Is this what a misguided Daytonite called "prison food"? And that artichoke looks delish.
    A EQ-friend recently picked up an Anova sous vide machine at my recommendation. He approached me last Sunday and disclosed to me that he was unimpressed with his first run using some NY steaks. I asked him what temperature he was using. "I like my steaks medium-well, so I was using 150. Is that too hot?" Channeling CS, I replied: "Yeah, that's the temperature they sous vide steaks in prison."
    You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay

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  22. #232

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    Made absolutely the best grilled chicken I've had in my life.

    1. marinated the chicken, these were very plump and thick chicken breasts
    2. sous vide at 138 for about 60-80 minutes
    3. dipped it back in thickish marinade, and on grill on high heat
    4. about 3-4 minutes each

    Amazing. Some blackened, charred pieces on outside, and the juiciest most tender flavorful chicken on the inside.

  23. #233
    My Mic Sounds Nice falafel's Avatar
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    Quote Originally Posted by jay santos View Post
    Made absolutely the best grilled chicken I've had in my life.

    1. marinated the chicken, these were very plump and thick chicken breasts
    2. sous vide at 138 for about 60-80 minutes
    3. dipped it back in thickish marinade, and on grill on high heat
    4. about 3-4 minutes each

    Amazing. Some blackened, charred pieces on outside, and the juiciest most tender flavorful chicken on the inside.
    How long did you marinate?
    Ain't it like most people, I'm no different. We love to talk on things we don't know about.

    "The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American

    GIVE 'EM HELL, BRIGHAM!

  24. #234

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    Quote Originally Posted by falafel View Post
    How long did you marinate?
    A few hours. I think one key was having big fat pieces that didn't cook much on the inside in the finishing step.

  25. #235
    Soul Plumber wuapinmon's Avatar
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    Cook's Illustrated is working on a sous vide edition, I hear.
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  26. #236
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    The stir fry jokes are never going to get old.
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  27. #237

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    Currently using my Sous Vide to heat up primer, reducer, and hardener for a guitar I'm about to paint.

    These things are awesome and versatile.

  28. #238

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    Anyone here has success doing an entire prime rib roast sous vide?

    I picked up the 900w Anova for $109 this weekend, and Id like to use it to cook our Christmas prime rib. Ill probably give some steaks a go here within the next week or two, but Ill still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark egg on your face! -- Moss

    There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach Finstock

  29. #239
    Where's Wallace? Surfah's Avatar
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    Quote Originally Posted by Donuthole View Post
    Anyone here has success doing an entire prime rib roast sous vide?

    I picked up the 900w Anova for $109 this weekend, and I’d like to use it to cook our Christmas prime rib. I’ll probably give some steaks a go here within the next week or two, but I’ll still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
    You can get perfectly cooked prime rib with the sous vide. That part is easy. What isn't so easy is getting the crust right if you sous vide. Even with a torch, broiler, etc. it just isn't the same as a traditionally roasted prime rib.
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  30. #240
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Donuthole View Post
    Anyone here has success doing an entire prime rib roast sous vide?

    I picked up the 900w Anova for $109 this weekend, and Id like to use it to cook our Christmas prime rib. Ill probably give some steaks a go here within the next week or two, but Ill still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
    I love my sous vide but I doubt I will ever use it on prime rib. It is easy to cook the traditional way and a smoky crispy crust is the best part.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

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