Sous-vide cooking

[MadPick]

Damn dude, you make some good stuff!

[NWGunner]

Interesting.

Did you sear via oven, stove-top, or torch?

Stove top in cast iron. Didn’t use the torch this time.

Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...

[Pablo]

Interesting.

Did you sear via oven, stove-top, or torch?

Stove top in cast iron. Didn’t use the torch this time.

Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...

Interesting. Our Filipino neighbors would cook salmon in mayo all the time when we live in Lynnhood ca 1992

[cmica]

pablo I use mayo sometimes on my fish too. one fillet just a light rub on the whole thing you don't need to dollop it

[NWGunner]

Yep, just a light coat with a pastry brush, not lathered on like a sandwich

It's supposed to help grilled chicken breasts stay moist, but haven't used it that way myself...

[Pablo]

pablo I use mayo sometimes on my fish too. one fillet just a light rub on the whole thing you don't need to dollop it

Yes that's what we did, they used to coat the fish, like 1/4". Just a bit much, but we liked the idea enough to try it on the very light side.

[golddigger14s]

Egg bites-

Eggs, cream, red peppers, onion, bacon, cheese, salt and pepper. 170 degrees for 50 mins.


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I'm doing the low carb thing. I would like a more exact recipe.

[Itchin4Fishin]

Interesting.

Did you sear via oven, stove-top, or torch?

Stove top in cast iron. Didn’t use the torch this time.

Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...

I haven’t seared with mayo yet. Been reading up about it and I’ll probablt try it with beef. I’d hate to ruin my elk! Lol

[WanderingWalrus]

Every time I advocate for it in the other "what have you cooked today" thread, people seem to think I'm weird. I guess I just needed to mention it here.

Remember that you can pasteurize the eggs with sous-vide, before you make mayo with them. I also firmly advocate using apple cider vinegar in the may - very tasty.

[Rix86]

So..... Scramble some eggs, cut or crumble bacon into it (I add a little milk to my scrambled eggs) a little pepper and some chives
Scoop into 4oz canning jars, lid loose enough to let air out.
172 ish for 1 to 1.5 hours
Awesome breakfast, cooks in 35 seconds in microwave.

[Itchin4Fishin]

Yesterday I threw a small chuck roast in. 131 degrees for 6 then a quick cast iron with garlic butter sear.



Since I had the Sous Vide out and I’m doing the keto diet I whipped up some egg bites. Used 14 eggs, whipped with some heavy whipping cream, black pepper. Poured in small mason jars. Once in jars I added sliced ham and feta cheese. 170 degrees for 50 mins. Forgot to take pics of them. But they make great fast easy breakfast snacks.


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[golddigger14s]

Yesterday I threw a small chuck roast in. 131 degrees for 6 then a quick cast iron with garlic butter sear.


Since I had the Sous Vide out and I’m doing the keto diet I whipped up some egg bites. Used 14 eggs, whipped with some heavy whipping cream, black pepper. Poured in small mason jars. Once in jars I added sliced ham and feta cheese. 170 degrees for 50 mins. Forgot to take pics of them. But they make great fast easy breakfast snacks.


Sent from my iPhone using Tapatalk

You will like this:
https://www.amazon.com/WEBSUN-Silicone- ... 169&sr=8-4

[NWGunner]

Wow, that was Chuck? Nthat tuned out great!

[MadPick]

Holy crap, that meat looks good . . . damn. It's like food porn.

[Itchin4Fishin]

Wow, that was Chuck? Nthat tuned out great!

Yup, whopping $6 cut of meat.