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Page 14 of 19 |
[ 272 posts ] | Go to page Previous 1 ... 11, 12, 13, 14, 15, 16, 17 ... 19 Next |
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Sous-vide cooking
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Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52032 Real Name: Steve 
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Damn dude, you make some good stuff!
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Sun Feb 17, 2019 12:07 pm |
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Site Supporter   Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475 Real Name: Steve
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Itchin4Fishin wrote: NWGunner wrote: 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... |
| Sun Feb 17, 2019 3:21 pm |
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Site Supporter  Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178 Real Name: Ace Winky
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NWGunner wrote: Itchin4Fishin wrote: NWGunner wrote: 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 _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Sun Feb 17, 2019 4:43 pm |
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Site Supporter  Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231 Real Name: chris
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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
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| Sun Feb 17, 2019 4:58 pm |
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Site Supporter Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475 Real Name: Steve
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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... |
| Sun Feb 17, 2019 5:03 pm |
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Site Supporter Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178 Real Name: Ace Winky
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cmica wrote: 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. _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Sun Feb 17, 2019 5:15 pm |
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Site Supporter  Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818 Real Name: Chuck
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Itchin4Fishin wrote: Egg bites- Eggs, cream, red peppers, onion, bacon, cheese, salt and pepper. 170 degrees for 50 mins. Sent from my iPhone using Tapatalk I'm doing the low carb thing. I would like a more exact recipe.  _________________ "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 |
| Mon Feb 18, 2019 3:52 am |
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Site Supporter  Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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NWGunner wrote: Itchin4Fishin wrote: NWGunner wrote: 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 _________________ The beauty of the Second Amendment is that it will not be needed until they try to take it. |
| Mon Feb 18, 2019 1:18 pm |
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 Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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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. |
| Mon Feb 18, 2019 3:17 pm |
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Site Supporter  Location: Shelton Joined: Sun Nov 17, 2013 Posts: 5838
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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. |
| Mon May 13, 2019 2:55 pm |
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Site Supporter Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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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 _________________ The beauty of the Second Amendment is that it will not be needed until they try to take it. |
| Mon May 20, 2019 6:13 pm |
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Site Supporter Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818 Real Name: Chuck
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Itchin4Fishin wrote: 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 _________________ "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 |
| Mon May 20, 2019 7:44 pm |
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Site Supporter Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475 Real Name: Steve
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Wow, that was Chuck? Nthat tuned out great!
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| Mon May 20, 2019 7:49 pm |
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Site Admin Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52032 Real Name: Steve
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Holy crap, that meat looks good . . . damn. It's like food porn.
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Mon May 20, 2019 7:55 pm |
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Site Supporter Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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NWGunner wrote: Wow, that was Chuck? Nthat tuned out great! Yup, whopping $6 cut of meat. _________________ The beauty of the Second Amendment is that it will not be needed until they try to take it. |
| Tue May 21, 2019 6:58 am |
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