Gun store Shooting Locations It is currently Tue Dec 18, 2018 7:56 pm


Rules Brads Guns Rainier Arms I5 Guns & Ammo Killer Innovations Fessleman Firearms
WGO Chat Room Rehv Arms Vantage Reloading
Gear Fortis WCA 2A Ind. Pintos WAC
Calendar





Reply to topic  [ 165 posts ]  Go to page Previous  1 ... 7, 8, 9, 10, 11
 Sous-vide cooking 
Author Message
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
For further reference, when you see me posting in th e"what did you eat today" thread, and it's not smoked, chances are it's something probably from "this guy Kenji".


Thu Dec 06, 2018 8:01 am
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
As part of the set of Christmas presents I'm giving out, I bought a bottle of reasonable vodka, and some fruit. Cook vodka in a mason jar with a lid on finger-tight, to avoid the jar exploding when the glass expands. 1 hour at 155. I've done apple, apple and ginger, blueberry, raspberry, pear and caramel, and plum.

All needed sweetening with simple syrup after cooking, aside from the pear and caramel. They're all aging in the fridge next to the egg-nog right now.


Mon Dec 10, 2018 7:34 am
Profile
Online
Site Supporter
User avatar
Site Supporter

Location: Lawton, OK
Joined: Sat Mar 19, 2011
Posts: 13449
Real Name: Chuck
Since it's only me I'm going to do a SV prime rib for Xmas. A small 2 pounder. About 5 hours at 131 degrees.
https://www.amazingfoodmadeeasy.com/inf ... -prime-rib

_________________
"The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson
"Evil often triumphs, but never conquers." Joseph Roux


Sat Dec 15, 2018 2:53 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 4271
Real Name: Steve
WanderingWalrus wrote:
As part of the set of Christmas presents I'm giving out, I bought a bottle of reasonable vodka, and some fruit. Cook vodka in a mason jar with a lid on finger-tight, to avoid the jar exploding when the glass expands. 1 hour at 155. I've done apple, apple and ginger, blueberry, raspberry, pear and caramel, and plum.

All needed sweetening with simple syrup after cooking, aside from the pear and caramel. They're all aging in the fridge next to the egg-nog right now.


Interesting...

I've made limoncello a number of times, no cooking involved, though.

High proof vodka, bunch of lemons, put it away for awhile, yumm!

Store one in the freezer for shots, mix others with OJ, (tastes like a creamsicle, don't know why, but it does :thumbsup2: )

Fermenting fruit in booze has a long history, I guess cooking it accelerates the process.


Sat Dec 15, 2018 9:12 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 4271
Real Name: Steve
golddigger14s wrote:
Since it's only me I'm going to do a SV prime rib for Xmas. A small 2 pounder. About 5 hours at 131 degrees.
https://www.amazingfoodmadeeasy.com/inf ... -prime-rib


Your recipe didn't load right for me, for some reason.

Here's a popular one, too:

https://recipes.anovaculinary.com/recip ... -prime-rib


Sat Dec 15, 2018 9:17 pm
Profile
Online
Site Supporter
User avatar
Site Supporter

Location: Lawton, OK
Joined: Sat Mar 19, 2011
Posts: 13449
Real Name: Chuck
Oh I have Anova on speed dial. :bigsmile:

_________________
"The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson
"Evil often triumphs, but never conquers." Joseph Roux


Sun Dec 16, 2018 11:19 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3786
Tonight will be 3 days for the beef cheeks.
Will be interesting one way or the other.


Mon Dec 17, 2018 9:16 am
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
Oh yeah. They come out nicely. Are they going in tonight, or coming out tonight? I've only done them once, but I used a recipe from this article: https://www.reddit.com/r/sousvide/comme ... ure_guide/


Mon Dec 17, 2018 9:24 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3786
Coming out tonight.
Been at 140.
Going to do a red wine pan finish.


Mon Dec 17, 2018 9:57 am
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
Niiiiice. I think that's what I did, only without the red wine sauce.


Mon Dec 17, 2018 10:07 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3786
Well hopefully it doesn't suck.
LoL


Mon Dec 17, 2018 10:16 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3786
That didn't suck. At all.
Cut it with a fork tender, lots of fat layers.
Made a simple blood dropping gravy with a bit of red wine.
Image

Image
It was soft, almost creamy with the fatty layers. A touch of bitter with the wine in the gravy.
Ridiculous.


Mon Dec 17, 2018 6:51 pm
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
:thumbsup2:


Tue Dec 18, 2018 7:48 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Tue May 8, 2012
Posts: 3541
Real Name: Larry
WanderingWalrus wrote:
I did brisket by sous-vide for tenderness, allow to cool, put in the fridge uncovered, and then on the day I wanted to serve it I smoke it back up to temperature.

It was tasty. It was pretty good, but there were trade-offs. Also some mistakes on my part.

Sous-vide does not render fat like higher temperatures do
There are different kinds of fats, with different chain lengths in the molecules. The ratios of these chain length dictate the flavour profile of the fat. It's why cooking anything in bacon fat makes it taste nearly entirely of bacon. The shorter the molecule length, the lower the temperature that it melts and renders off. Since sous-vide doesn't get hot enough to melt the medium and longer chains, a lot more fat stays in the meat.

Letting the meat air-dry overnight in the fridge was a mistake
Smoke sticks to cold things and wet things better than hot things and dry things. I should have let it sit in the bag with the juices, and I should have spritzed it repeatedly, to get more smoke to stick.

I can have a chunk of brisket ready 2.5 hours after I get home from work.
I cooked it sous-vide for 8 hours the day before, and put it in the fridge. On the day I got home from work, turned on the smoker, let it get to 275 and then put the chunk of brisket on for 2 hours to get up to temperature again. Since there's no chemical changes that need to happen (cooking of meat from raw to rare to medium to well done, or turning of collagen into gelatin) the heat gets absorbed quickly, and it gets up to the serving temperature of 160ish in about 2 hours.

As a method of not screwing up a brisket, it's pretty good. It makes tasty meat, and it removes some of the risks of brisket - not knowing when it'll be ready and not getting it wrong. But the texture is not the same a smoked brisket, and you don't get the good bark. The texture is wrong because the fat is wrong, and there's too much of it left. The bark is wrong because there's nearly none of it.

So, is there a case for doing it? Absolutely. It's a tool for the toolbox. Is it something I do regularly? No.

If you want to read more about it, hop over to AmazingRibs.com.

That is sort of what I was wondering, the SV pretty much takes the palce of low n slow. while it may open doors to new levels of tenderness for people that do not have smokers, it is a tradeoff and maybe not as usefull for those that do. Did you get much smoke/flavor from the 275 cook to make it worth the effort?

What about reversing it? Maybe smoke brisket on a weekend when plenty of time, then package and use SV to reheat with no risk of shooting over temp?

_________________
Image

Talons wrote:
it's too plastic, even for me.
it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.


Tue Dec 18, 2018 8:02 am
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 216
lamrith wrote:
That is sort of what I was wondering, the SV pretty much takes the palce of low n slow. while it may open doors to new levels of tenderness for people that do not have smokers, it is a tradeoff and maybe not as usefull for those that do. Did you get much smoke/flavor from the 275 cook to make it worth the effort?


Some, but part of what I did wrong in that description limited it. Smoke sticks to cold and wet things better than hot and dry things. What I did was let the outside of the meat dry in the fridge for 16 hours before cooking it, to let it get a crust - this worked .. but it cuts down on the smoke flavour. If I were to do it now, I'd debate between doing the same again, but spraying it with water/apple cider vinegar every 20 to 30 minutes, or just let it sit in the bag until it's time to cook so it stays wet.

lamrith wrote:
What about reversing it? Maybe smoke brisket on a weekend when plenty of time, then package and use SV to reheat with no risk of shooting over temp?


That works, but is overly complicated. There's 3 things that determine when a meat is "cooked and ready to eat"
  • Is there a nice crust/sear?
  • Is the inside up the temperature you want?
  • Is enough collagen turned to gelatin?

You'll have already done 1 by the long smoking. For beef, medium is at 130-140 F. Above that and you're getting well-done meat. With a steak you'll dry the thing out as the water comes out, but for brisket, the collagen turning to gelatin holds some of the water in - that's why cooked brisket is moist, but undercooked brisket is dry. It's also why we don't need to pay attention to number 2 - it's going to be well-done by the time number 3 happens. But this also means we can't over-cook it to the next doneness level by reheating, because it's already well done. So, all I do is make a paper towel damp, lay slices of brisket on that, and cover them with more damp paper towel and microwave for a minute, to reheat with steam. You can also just let slices warm up in a pan on low, for about 3 minutes.


Tue Dec 18, 2018 11:17 am
Profile
Display posts from previous:  Sort by  
Reply to topic   [ 165 posts ]  Go to page Previous  1 ... 7, 8, 9, 10, 11

Who is online

Users browsing this forum: No registered users and 10 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum



Rent Me Pintos NRA SAF CCKRBA
Aldersons e-arms.com


Powered by phpBB® Forum Software © phpBB Group
Designed by ST Software for PTF.
[ Time : 0.722s | 15 Queries | GZIP : On ]