Sous vide?

[AllOutdoors]

Anyone into sous vide cooking?

 

[BamaProud]

Seems really popular in Australia...a bunch of Aussies on the Homebrew forum are into it. I have never tried it, but it doesn't look like the optimal way to cook much of anything. :2c:

...might be convenient for camping or something though.

 

[Chaneylake]

I have cooked Sous vide style many times

 

[Gvit]

http://www.amazon.com/Gourmia-Digital-I ... =sous+vide

Got this about a month ago, have cooked several Filets, NY Strip, Salmon, Asparagus & Backstrap. Steaks especially come out absolutely perfect.
Have yet to be disappointed.

 

[Gvit]

 

[TAFKAP]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

 

[Chaneylake]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

I purchased the Sous Vide Supreme TAFKAP, you can borrow if you wish

I like the chicken the best, never over cooked

 

[catman529]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

Never heard of it but doesn't sound like my type of cooking... I like the pan sear or the charred grill marks on my steak.

 

[AllOutdoors]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

Never heard of it but doesn't sound like my type of cooking... I like the pan sear or the charred grill marks on my steak.

I been reading up on it some. Many people will add their meat to a very hot cast iron skillet or grill for a few seconds on each side to get the sear or grill marks. This is after the meat has been cooked to their liking.

 

[catman529]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

Never heard of it but doesn't sound like my type of cooking... I like the pan sear or the charred grill marks on my steak.

I been reading up on it some. Many people will add their meat to a very hot cast iron skillet or grill for a few seconds on each side to get the sear or grill marks. This is after the meat has been cooked to their liking.

I need to read up on it, because by the sound of things, I think it would be easier to just grill it to medium rare :D


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[Buzzard Breath]

Here's a sous vide recipe from another forum that I've wanted to try. It brings to light that you can cook meats that would typically need to be braised for a long time to break them down and cook them to medium rare. I'll try to edit the pictures in once I get the original post made.

72 HOUR SHORT RIBS

Short ribs are one of those cuts that has a lot of rich beefy flavor, but has a tendency to tough, much like brisket or chuck. All of these cuts are generally cooked low and slow until they are tender, leaving you with a flavorful but well done piece of meat that is tender if you cut across the grain. This recipe takes low and slow to the extreme, cooking the short ribs for 72 hours, that's right, 3 days, but leaving them medium rare and meltingly tender.

The reason this recipe works is because Medium Rare, just like all levels of doneness is a temperature. Med-rare to my liking is around 130 to 135 F. If the meat never exceeds this temperature, it never cooks beyond Med-Rare, no matter how long you cook it.

Preperation - season the yugo out of the short ribs with coarse salt and pepper


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Once the ribs are seasoned, I vacuum bag them with my Foodsaver. Because these will be cooking for so long, I double bag them as insurance against leaks.

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The bagged meat is then placed in my Sous Vide cooker. A water bath heated and kept at temperature by a thermostatically controlled immersion circulator. This one is made by Anova.

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Then I close it up and leave it the eating chocolate alone for 3 days (except a once a day check to make sure the water level hasn't dropped from evaporation

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After 3 days I remove the bags and cut them open

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At this point the meat lacks the appetizing caramel color of a seared piece of meat, so I give it a quick sear in a hot skillet for about a minute a side

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The result is beautiful Med-Rare short ribs that are incredibly tender and have as much hearty beefy taste as anything you'll ever put in your mouth

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Served with Puree'd parsnips and steamed fresh green beans and topped with a red wine/demi glace reduction. It was fantastic

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Any other attempt to cook short ribs Med Rare would leave you with an terribly tough piece of meat, but even at low temp, cooking for this length of time breaks down the collagen in the meat leaving it tender, but because the temp is kept low, the meat fibers don't contract expelling juices which would leave you with a dry stringy piece of meat. You can do other interesting stuff cooking Sous Vide. I will cook steaks this way, cooking for about 40 minutes at 130 F then searing in browned butter. The result is a steak that is wonderfully browned and seared, but Med Rare from edge to edge without the "bullseye" effect of having it well done by the edges and gradually more rare as you move toward center. I'll get massively thick double cut pork chops and treat them the same way to get perfectly medium, never dried out pork, it does a great job on root veggies, makes awesome butter poached shrimp or seafood and you can even cook a nicely poached egg in the shell

http://www.drakemag.com/phpBB3/viewtopi ... 04#p592331

 

[TAFKAP]

I need to read up on it, because by the sound of things, I think it would be easier to just grill it to medium rare :D


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With typical cooking methods, you get a hard sear, followed by a hefty zone of overcooked meat, which approaches the medium-rare center most folks like. With sous vide, it's a submerged bath of precision controlled water temperature. You take the meat to your desired internal temp, followed by a quick sear on the outside. Since the interior is already the perfect temp, the sear process isn't nearly as prolonged, leaving a larger cross-section of medium rare.

 

[TAFKAP]

Never tried it, but it's a great way to gently cook a chunk of meat. I'm considering trying it with some ducks soon....You can get a properly achieved rare/med-rare/medium center without the overcooked sear region. It's also a great way to cook food while still in its marinade/sauce.

I purchased the Sous Vide Supreme TAFKAP, you can borrow if you wish

I like the chicken the best, never over cooked

Excellent.....I didn't know you took the plunge. Maybe we can give it a run sometime soon.

 

[catman529]

I need to read up on it, because by the sound of things, I think it would be easier to just grill it to medium rare :D


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With typical cooking methods, you get a hard sear, followed by a hefty zone of overcooked meat, which approaches the medium-rare center most folks like. With sous vide, it's a submerged bath of precision controlled water temperature. You take the meat to your desired internal temp, followed by a quick sear on the outside. Since the interior is already the perfect temp, the sear process isn't nearly as prolonged, leaving a larger cross-section of medium rare.

that makes sense.


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