Sous Vide cooking

[falafel]

Because the chicken is too dry?

Because those bone-in strip steaks look orange.

[jay santos]

Jeff Lebowski, thanks for the Iwatani tip. Got one for Christmas. Thick cut rib eye, sous vide at 124 for two hours, seared for 30 seconds a side in cast iron skillet on high heat on the Iwatani on the porch.

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[Jeff Lebowski]

Jeff Lebowski, thanks for the Iwatani tip. Got one for Christmas. Thick cut rib eye, sous vide at 124 for two hours, seared for 30 seconds a side in cast iron skillet on high heat on the Iwatani on the porch.

Love that thing. Gave one to my son who goes camping/hiking/climbing on most weekends. He uses it all the time.

I do the same. Wait until it is smoking and do 30 seconds per side. Perfect every time.

[Donuthole]

Sous Vide cooking

Last Sunday I cooked a chuck roast. Not a particularly quality cut of meat. I seared first and then cooked sous vide for 18 hours at 131. After removing from the bag, I egg washed it and hit it with a rub of salt, pepper, fresh rosemary and fresh thyme. Seared in the oven at 450 for 15 mins. Results were amazing. However as good as it was with gravy and mashed potatoes, it was even better a couple of days later in a sandwich. Seriously, the best roast beef sandwich I’ve ever had. Just wish there had been more leftovers. I plan to do it again and do a two roasts: one for Sunday dinner and one for sandwiches/stroganoff. Super good.

[kccougar]

That looks terrific.

[smokymountainrain]

Jeff Lebowski, thanks for the Iwatani tip. Got one for Christmas. Thick cut rib eye, sous vide at 124 for two hours, seared for 30 seconds a side in cast iron skillet on high heat on the Iwatani on the porch.

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which one do you guys have? mrs smr is getting annoyed with the smoke in the house. did tri-tip on sunday - just ridiculous.

[Jeff Lebowski]

which one do you guys have? mrs smr is getting annoyed with the smoke in the house. did tri-tip on sunday - just ridiculous.

This one:

https://www.amazon.com/Iwatani-35FW-...ywords=iwatani

Light and portable, but it cranks out 15,000 BTUs on the high setting. You can get a cast iron skillet smoking hot in just a few minutes.

I used to sear indoors on the stove and one day we had a particularly smoky episode and my wife said I either needed to figure out an outdoor solution or the sous vide machine was going into the trash. Did some research and bought this unit and couldn't be happier.

[smokymountainrain]

This one:

https://www.amazon.com/Iwatani-35FW-...ywords=iwatani

Light and portable, but it cranks out 15,000 BTUs on the high setting. You can get a cast iron skillet smoking hot in just a few minutes.

I used to sear indoors on the stove and one day we had a particularly smoky episode and my wife said I either needed to figure out an outdoor solution or the sous vide machine was going into the trash. Did some research and bought this unit and couldn't be happier.

Gracias

[falafel]

Sous vide steaks with compound butter made from fast food.

[MartyFunkhouser]

I finally joined the sous vide club yesterday. I made hard boiled eggs last night. Took a hell of a lot longer, but definitely better results.

[Jeff Lebowski]

I finally joined the sous vide club yesterday. I made hard boiled eggs last night. Took a hell of a lot longer, but definitely better results.

Now try a steak. Then a chicken breast.

Welcome to the club!

[Non Sequitur]

Now try a steak. Then a chicken breast.

Welcome to the club!

Steak is about the only thing I use my sous vide for anymore. Only way to go for steak.

[Jeff Lebowski]

Steak is about the only thing I use my sous vide for anymore. Only way to go for steak.

Mostly the same. Sometimes if we need to heat something up while we are out running errands or something, we will throw frozen vacuum-sealed stuff (leftover bbq typically) in the sous vide rather than having it sit in a pan on the stove. Not too hot, not too cold, won't boil over, etc.

[smokymountainrain]

Steak is about the only thing I use my sous vide for anymore. Only way to go for steak.

yep. steaks and thick cut pork chops (my wife loves pork chops) for me.

[Eddie]

Sous vide is great for brauts. You can cook them through without burning, then throw them on the grill to give them some color and added grill flavor. I have also come to love thick burgers that have been through the sous vide and then grilled. That way they are cooked through without burning the outside. It's particularly helpful for those extended family "bring your own meat" summer meals. We bring our meat already cooked, then just have to warm it on the grill quick and give it some color. Makes for quicker eating and less work hovering over a grill.

I also like it for times I've taken pots of soup in for work functions. I can make up some soup, stew, or chili a day or two (or more) before and throw it in the fridge. Then drop the soup in ziplocks in the sous vide to warm it day of. Our crock pot is either too hot or too cold, so this works better for getting it to a good eating temp. Then I'll throw it into a warmed crock pot to keep it that way while serving.