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Sous vide and me!!! Eeepp!!
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Site Supporter   Location: Spanaway WA Joined: Wed Jul 6, 2011 Posts: 6318 Real Name: Hugo Stiglitz 
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NWGunner wrote: zombie66 wrote: kf7mjf wrote: Captain90s wrote: Sous Vide is French, and means "under vacuum". An awful lot of culinary words are French. And then there are British culinary words. "Spotted Dick" "Toad in the Hole" "Pork Faggots" "Flies Graveyard" "Bubble and Squeak" "Marmite" Im so going into Shari's tonight and asking for some "Spotted Dick" And they will probably say go look in the mirror  Haa haa haa |
| Wed Jul 20, 2016 5:51 pm |
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 Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065 Real Name: Richard Fitzwelliner
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Made some boneless thighs with picked juice. Used a dill juice and leanns juice. I didn't bother with a recipe I just threw the juice in and called it good. The leanns came out really good, the dill tasted like a meaty feeling pickle. Chopped up the dill one into chicken salad, so it's smooth and still has pickle flavor, I ate the leanns straight off the cutting board. Both tasted like they had marinated all day, but I poured the juice in just before cooking. Came out super tender.
_________________ If she sits on your face and you can still hear, SHE'S NOT FAT. I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out. |
| Sun Aug 07, 2016 2:47 pm |
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Site Supporter  Location: S. Everett Joined: Thu May 2, 2013 Posts: 3042
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Captain90s wrote: The words "British" and "culinary" do not belong in the same sentence. ....and yet possibly the greatest culinary mind in the world is British? lol. |
| Sun Aug 07, 2016 2:56 pm |
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Site Moderator   Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13518 Real Name: Mike
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Captain90s wrote: Sous vide maintains an EXACT temperature of the water. Essentially you vacuum pack whatever it is you're cooking and immerse it in this water held at the precise temperature to slow cook it. All the juices and flavors are locked in, not diluting into the water. Want perfectly poached eggs? done. Piece of meat as juicy as all get out? You got it. In theory, lol. We had some foodie friends bring over a brisket they had smoked that they planned to finish in the water bath. Let it go way too long and it was basically jerky. Interesting technique though, I'd like to try doing some food this way. What are the most popular dishes cooked sous vide? Seems like larger items (ribs, etc) would be difficult due to the size of the water bath required. _________________ Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/ |
| Sun Aug 07, 2016 2:58 pm |
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Site Supporter  Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365 Real Name: Reid
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sinus211 wrote: Captain90s wrote: Sous vide maintains an EXACT temperature of the water. Essentially you vacuum pack whatever it is you're cooking and immerse it in this water held at the precise temperature to slow cook it. All the juices and flavors are locked in, not diluting into the water. Want perfectly poached eggs? done. Piece of meat as juicy as all get out? You got it. In theory, lol. We had some foodie friends bring over a brisket they had smoked that they planned to finish in the water bath. Let it go way too long and it was basically jerky. Interesting technique though, I'd like to try doing some food this way. What are the most popular dishes cooked sous vide? Seems like larger items (ribs, etc) would be difficult due to the size of the water bath required. Well like any cooking method, if you let it go for too long, it overcooks haha. As to your question, you can cook almost literally anything in a sous vide. http://recipes.anovaculinary.com/ _________________ "If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place." I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away. Yolo: Because idiots don't know what "carpe diem" means. What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder |
| Sun Aug 07, 2016 9:54 pm |
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Site Moderator Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13518 Real Name: Mike
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Dude, wow! I want my pork tenderloin to turn out like that. Beautiful!
_________________ Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/ |
| Sun Aug 07, 2016 9:58 pm |
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Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065 Real Name: Richard Fitzwelliner
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I might do a steak tommrow
_________________ If she sits on your face and you can still hear, SHE'S NOT FAT. I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out. |
| Sun Aug 07, 2016 11:13 pm |
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Site Supporter Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365 Real Name: Reid
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Mediumrarechicken wrote: I might do a steak tommrow Pics or it didn't happen  _________________ "If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place." I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away. Yolo: Because idiots don't know what "carpe diem" means. What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder |
| Sun Aug 07, 2016 11:13 pm |
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Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065 Real Name: Richard Fitzwelliner
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Captain90s wrote: Mediumrarechicken wrote: I might do a steak tommrow Pics or it didn't happen Oh I know. I've totally forgotten to take pics, but I've only really cooked chicken and eggs, the chicken comes out looking like white raw chicken. My phone doesn't project the difference good enough to bother. The eggs on the other hand come out great, the poached ones are perfect little blobs of egg where the yolk is just thickened and ooze everywhere. The steak will really show well _________________ If she sits on your face and you can still hear, SHE'S NOT FAT. I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out. |
| Mon Aug 08, 2016 10:30 am |
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Site Moderator Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13518 Real Name: Mike
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Mediumrarechicken wrote: Captain90s wrote: Mediumrarechicken wrote: I might do a steak tommrow Pics or it didn't happen Oh I know. I've totally forgotten to take pics, but I've only really cooked chicken and eggs, the chicken comes out looking like white raw chicken. My phone doesn't project the difference good enough to bother. The eggs on the other hand come out great, the poached ones are perfect little blobs of egg where the yolk is just thickened and ooze everywhere. The steak will really show well Could you just give the steak/chicken a quick pan sear before vac packing it? _________________ Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/ |
| Mon Aug 08, 2016 1:39 pm |
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Site Supporter  Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475 Real Name: Steve
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sinus211 wrote: Mediumrarechicken wrote: Captain90s wrote: Mediumrarechicken wrote: I might do a steak tommrow Pics or it didn't happen Oh I know. I've totally forgotten to take pics, but I've only really cooked chicken and eggs, the chicken comes out looking like white raw chicken. My phone doesn't project the difference good enough to bother. The eggs on the other hand come out great, the poached ones are perfect little blobs of egg where the yolk is just thickened and ooze everywhere. The steak will really show well Could you just give the steak/chicken a quick pan sear before vac packing it? I've read you do the opposite....bring a steak to like, 125-128 degrees, then sear in a hot pan on each side & serve. |
| Mon Aug 08, 2016 1:50 pm |
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Site Supporter Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365 Real Name: Reid
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Quote: I've read you do the opposite....bring a steak to like, 125-128 degrees, then sear in a hot pan on each side & serve. This. Bring to temp, then sear. _________________ "If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place." I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away. Yolo: Because idiots don't know what "carpe diem" means. What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder |
| Mon Aug 08, 2016 2:56 pm |
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Site Moderator Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13518 Real Name: Mike
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Alright damnit I'm gonna have to pick up one of these gadgets
_________________ Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/ |
| Mon Aug 08, 2016 4:04 pm |
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Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065 Real Name: Richard Fitzwelliner
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Here is the tri tip. I took the pic right after I sliced it and it wasn't very red/pink but when it got some air it turned red. It was odd. Cutting it with my fine serrated steak knives sucked l, straight blades are better. It's a different feel vs cooking on the grill for sure. It was in for 2.5 hours at 129.
 _________________ If she sits on your face and you can still hear, SHE'S NOT FAT. I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out. |
| Mon Aug 08, 2016 5:35 pm |
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Site Moderator Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13518 Real Name: Mike
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Mediumrarechicken wrote: Here is the tri tip. I took the pic right after I sliced it and it wasn't very red/pink but when it got some air it turned red. It was odd. Cutting it with my fine serrated steak knives sucked l, straight blades are better. It's a different feel vs cooking on the grill for sure. It was in for 2.5 hours at 129. Well? How was it? _________________ Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/ |
| Mon Aug 08, 2016 6:44 pm |
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