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 Sous-vide cooking 
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Has anybody used cooked food via the Sous-vide method?

If you don't know, the basic principle is you put your food in a sealed bag, and then submerge it in water that is at the final temperature you want your food to be. So if you pull your steaks off the grill at 133f, then you cook in 133f water. That way it's impossible to cook them too long.

Wiki article
https://en.wikipedia.org/wiki/Sous-vide

Imgur album of deliciousness
https://imgur.com/gallery/EwCJz

The machine:
https://smile.amazon.com/gp/product/B00UKPBXM4

I cooked a steak via this method once with a friend, and it was okay. I like the idea, but feel I would need practice. Does anybody swear by it? At $150 the machine isn't free. I'd also want to buy a vacuum sealer.

Food Saver
https://smile.amazon.com/FoodSaver-Auto ... 00DI342B4/


Mon Oct 30, 2017 5:38 pm
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The plastic contact does NOT excite me in the least.

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Mon Oct 30, 2017 5:53 pm
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We've talked about it in Wagrubs. Pull the meat a little early then toss it on the grill to get the proper finish.

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Mon Oct 30, 2017 6:04 pm
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Moving thread to . . . you guessed it . . . WaGrubs. :bigsmile:

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Mon Oct 30, 2017 6:05 pm
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MadPick wrote:
Moving thread to . . . you guessed it . . . WaGrubs. :bigsmile:

RIP my thread


Mon Oct 30, 2017 6:54 pm
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But +1 to your thread start count, and +2 to your post count. So you got that going for ya.......which is nice.


Mon Oct 30, 2017 6:58 pm
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Pablo wrote:
The plastic contact does NOT excite me in the least.


Respond to this. You started it.

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Mon Oct 30, 2017 7:03 pm
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Jagerbomber35 wrote:
But +1 to your thread start count, and +2 to your post count. So you got that going for ya.......which is nice.

WTF? Who cares about stupid statistics like those? Do we get a reward for winning?
Pablo wrote:
Pablo wrote:
The plastic contact does NOT excite me in the least.


Respond to this. You started it.

I'm the one asking the question. I don't have answers.

Are food-saver bags better than zip-lock bags? Are freezer-bags better than regular zip-lock bags? Are they BPA free like my Nalgene bottle wasn't?

Will we be leeching plastic into our food by using Sous-vide? No fucking clue.


Mon Oct 30, 2017 7:15 pm
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snozzberries wrote:
Has anybody used cooked food via the Sous-vide method?

If you don't know, the basic principle is you put your food in a sealed bag, and then submerge it in water that is at the final temperature you want your food to be. So if you pull your steaks off the grill at 133f, then you cook in 133f water. That way it's impossible to cook them too long.

Wiki article
https://en.wikipedia.org/wiki/Sous-vide

Imgur album of deliciousness
https://imgur.com/gallery/EwCJz

The machine:
https://smile.amazon.com/gp/product/B00UKPBXM4

I cooked a steak via this method once with a friend, and it was okay. I like the idea, but feel I would need practice. Does anybody swear by it? At $150 the machine isn't free. I'd also want to buy a vacuum sealer.

Food Saver
https://smile.amazon.com/FoodSaver-Auto ... 00DI342B4/


I'll bite....

It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide.

Maybe don't get cooking techniques off of Wikipedia.

Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better.

You also could have searched Sous Vide here & found a lot of info, as recently as last week.


Mon Oct 30, 2017 7:16 pm
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Will anyone debate the heated food/plastic contact aspect with me? It turns me off, cold.

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Mon Oct 30, 2017 7:22 pm
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NWGunner wrote:
snozzberries wrote:
Has anybody used cooked food via the Sous-vide method?

If you don't know, the basic principle is you put your food in a sealed bag, and then submerge it in water that is at the final temperature you want your food to be. So if you pull your steaks off the grill at 133f, then you cook in 133f water. That way it's impossible to cook them too long.

Wiki article
https://en.wikipedia.org/wiki/Sous-vide

Imgur album of deliciousness
https://imgur.com/gallery/EwCJz

The machine:
https://smile.amazon.com/gp/product/B00UKPBXM4

I cooked a steak via this method once with a friend, and it was okay. I like the idea, but feel I would need practice. Does anybody swear by it? At $150 the machine isn't free. I'd also want to buy a vacuum sealer.

Food Saver
https://smile.amazon.com/FoodSaver-Auto ... 00DI342B4/


I'll bite....

It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide.

Maybe don't get cooking techniques off of Wikipedia.

Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better.

You also could have searched Sous Vide here & found a lot of info, as recently as last week.

Sorry I guess I used the wrong word. Then/Than.

If you would normally cook a steak until 133 degrees on the grill, use that as a baseline.
Cook your steak in 133 degrees water. Afterwards, grill it on super-hot for a couple seconds to sear the outside.


Mon Oct 30, 2017 7:26 pm
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snozzberries wrote:
MadPick wrote:
Moving thread to . . . you guessed it . . . WaGrubs. :bigsmile:

RIP my thread


It looks pretty alive and well to me.

General request: Please post in the correct section of the forum, not the section where you think it will get the most views. Thank you.

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Mon Oct 30, 2017 7:36 pm
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snozzberries wrote:
NWGunner wrote:
snozzberries wrote:
Has anybody used cooked food via the Sous-vide method?

If you don't know, the basic principle is you put your food in a sealed bag, and then submerge it in water that is at the final temperature you want your food to be. So if you pull your steaks off the grill at 133f, then you cook in 133f water. That way it's impossible to cook them too long.

Wiki article
https://en.wikipedia.org/wiki/Sous-vide

Imgur album of deliciousness
https://imgur.com/gallery/EwCJz

The machine:
https://smile.amazon.com/gp/product/B00UKPBXM4

I cooked a steak via this method once with a friend, and it was okay. I like the idea, but feel I would need practice. Does anybody swear by it? At $150 the machine isn't free. I'd also want to buy a vacuum sealer.

Food Saver
https://smile.amazon.com/FoodSaver-Auto ... 00DI342B4/


I'll bite....

It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide.

Maybe don't get cooking techniques off of Wikipedia.

Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better.

You also could have searched Sous Vide here & found a lot of info, as recently as last week.

Sorry I guess I used the wrong word. Then/Than.

If you would normally cook a steak until 133 degrees on the grill, use that as a baseline.
Cook your steak in 133 degrees water. Afterwards, grill it on super-hot for a couple seconds to sear the outside.


Almost.

If you wanted finishing temp to be 133, would cook it to, say 123-125 degrees, pull it, and then pan-sear or put on very hot grill for a minute or two each side. It will sear much faster than from fridge or room temp.


Mon Oct 30, 2017 7:50 pm
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was gonna say repost.


viewtopic.php?f=121&t=71096&hilit=Sous+vide+cooking

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Mon Oct 30, 2017 8:40 pm
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I'm starting to think that snozz doesn't use "view unread posts." :bigsmile:

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Mon Oct 30, 2017 8:42 pm
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