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 Sous-vide cooking 
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You guys really SUCK. Up until I started reading this and other threads on this site about Sous Vide, I was perfectly happy with pellet smoking and blissfully unaware of home SV cooking. Last week I took the plunge and ordered a Wi-Fi Anova. Sunday I bagged up a couple of ribeye steaks with butter, rosemary, Montreal Steak seasoning, and sea salt for the water bath. I seasoned another pair of steaks similarly to be thrown on the smoker. I also bagged up some Zucchini, Crookneck, and broccoli with rosemary, basil, EVOO, and seasonings. The first steaks spent 90 minutes in a 125° bath, where the veggies joined in for the last 30 minutes, while the remaining steaks spent about 30 minutes on the Green Mountain Grill. While the smoked steaks were resting, I seared the SV steaks on a cast iron skillet that was as hot as I could get it for just a minute or two. Some Parmesan cheese for the veggies and a loaf of fresh baked bread, and we were eating like royalty. As good as the smoked steaks were, the searing of the Sous Vide steaks put them over the top. I think the next time I do it, I'll use the smoker to add flavor before bagging it for the water bath. Sounds like a lot of work, but if the flavor is worth the trouble, so be it. Of course, I will HOPEFULLY not be so preoccupied with cooking that I forget to take pictures. (Again).

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Tue Jan 23, 2018 12:02 am
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Location: Redmond/Bellevue/Kirkland
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You're welcome.

Now, some good news - Meathead does sous-vide then smoke, as a style called "sous-que". You combine both styles.

Some photos from my weekend:

Wagyu burger, cooked sous-vide for half an hour, then seared in pure wagyu fat. It's sitting on top of potato gratin, and is topped with a gruyere cheese sauce and fried onions. Side salad with a good sour dressing for cutting through all that fat.
Image

While that was cooking, there were some pork shanks in a second bath, where they sat for 24 hours:
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The next day, they were glazed with a honey/gojuchang mix, and roasted hot for 10 minutes to set the glaze. Served on top of coconut rice, with some cucumber kimchi, some jicama pickled in pineapple juice with mint, and some daikon pickled with tumeric.
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Finally, a cassoulet, with sous-vide duck confit, sous-vide cooked sausages (at a separate time), flagiolet beans, and pancetta. Again, served with a side salad, and a glass of merlot.
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I did not cook these - a friend of mine did, so I don't have recipes. He is, to be fair, a professional cook.


Tue Jan 23, 2018 9:09 pm
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Nicely Done, Walrus! :thumbsup2:

koo koo ka choo :cheers2:


Tue Jan 23, 2018 9:45 pm
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I watched a video where they found that steaks svd with out butter were better. Also an interesting tool for searing:
https://www.amazon.com/gp/product/B00L2 ... 09cd04e973

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Tue Jan 30, 2018 1:32 pm
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I played around with a searzall. They do a good job of presentation, but by the time you get all of the outside ready, the whole thing has cooled a bit. It just takes too long. Maybe if you hit ones side with the searzall while it's in the pan, it'd be okay, but frankly, why not just use the pan and finish in the traditional ways for traditional appearance?

Last night's dinner was tri-tip, seared in beef fat, wearing a foie gras hat, served on a bed of food that food eats.

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Tue Jan 30, 2018 1:36 pm
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Fuckit... Amazon is having a deal on the Anova. $109 for the 800w Bluetooth and $129 for the 900w Wi-Fi. Just bought the wifi, let's see what this hype is all about.


Tue Jan 30, 2018 2:10 pm
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Tue Jan 30, 2018 2:24 pm
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Flat iron steak, cooked to 135°. Let rest on a plate. Tossed in a 400° cast iron skillet for a min on each side. Came out fork perfect, and super juicy. Garlic bacon mash potatoes with a mushroom gravy, and breaded zucchini slices as a side.


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Tue Jan 30, 2018 6:25 pm
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^ :pray:

Impressive.

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Tue Jan 30, 2018 6:28 pm
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A good sealer is nice too:
http://www.cabelas.com/product/CABELAS- ... s?slotId=0

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Tue Jan 30, 2018 7:58 pm
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And so it begins. Tomorrow, we cook.

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Thu Feb 01, 2018 7:02 pm
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So, we have brought another over to the dark side.......he he he.
I laughed, the wife laughed, the anova laughed......

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"Evil often triumphs, but never conquers." Joseph Roux


Thu Feb 01, 2018 7:55 pm
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golddigger14s wrote:
So, we have brought another over to the dark side.......he he he.
I laughed, the wife laughed, the anova laughed......


LOL....

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Please support the organizations that support all of us.

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Thu Feb 01, 2018 8:18 pm
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Cash and Carry has some 18 qt containers that work great. Also Cabela's has some grey plastic food bins that are shallow and wide. Both work great for different things you are doing.

Pro tip if you are vacuum sealing...double seal. I've seen seals fail, and having a back up works best.


Fri Feb 02, 2018 7:57 pm
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This rubbermaid, and the lid are great:
https://www.amazon.com/gp/product/B000R ... UTF8&psc=1
https://www.amazon.com/gp/product/B071L ... UTF8&psc=1

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Fri Feb 02, 2018 10:20 pm
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