| Author | Message | ||
     86129squids |
Hey all- once again, I'm just throwing it out there... we have a store close by called Bargain Hunt (some places, Essex) that we nicknamed "The Junk Store"- they specialize in inventory buyouts, returns, damaged packaging goods, yaddayadda, and they seem to have dang near anything for sale for deep discount at different times... I stopped in a couple of days ago looking for window blinds and instead, picked up a "Sous Vide Supreme" model SVS10LS! (BTW, they tend to have some very notable electronics regularly- got both of my Polk Audio indoor speakers AND my outdoor Yamahas there...) I've been wanting one of these gadgets for some time, but most I've seen are dang pricey. This one showed on Amazon for about $450... I walked out the door with it for about $140! SCORE!!!! So, as usual, I'm checking with all youns to see who's familiar with the cooking method, perhaps I could be pointed to some better cookbooks... all I know is that my next day off, we're doin' some experimenting!   | ||
| Natexlh1000 |
So what IS it? Pressure cooker of some sort? | ||
| H0gwash |
Supposedly you can make very tender ribs with them. You can't get any lower and slower than sous vide. Once I tried doing a improvised setup using hot water, a cooler and a thermometer, but I guess my thermo was broken, because my ribs were tough. I cried a little. I guess your first step is verifying accuracy of temperatures. | ||
| Airbozo |
I used the commercial version in Culinary school. Had a lot of fun with it, but it was tough finding recipes since the cooking method is so different. My favorite thing about it was the flavors you can impart in the foods because of the vacuum. We would use it to cook steaks with a marinade, then quick grill them for the caramelization and grill flavor. Everything I tried came out good, but it took some experimentation. I have duplicated some of the effects using a seal-a-meal and hot water. Nice score!!! | ||
| 86129squids |
No, not a pressure cooker at all. Almost the opposite. ... seems the Wiki entry might be short of a few things. I had heard that the technique was developed into the modern version at Cornell U., back in the '70's- then adopted in the finer French restaurants, and more recently taken back up here in the USA. https://en.wikipedia.org/wiki/Sous-vide There was an episode of "Chopped" where they brought in a bunch of kids, some very pre-teen, to compete, and several jumped at the chance to use the sous-vide gadgets. All I know is that I've been wanting one of these for a LONG time, and dangit if I aint gonna lern WTF to do wiffit! | ||
| 86129squids |
What's so cool about it- actually several things- is mainly that once you vacuum seal the food, you immerse it in the water, and it cooks slowly in the water until it reaches precisely the temp you want. You CANNOT overcook, and you can have lots of fun with eggs, and with BBQ. I've seen great filets mignon done this way. They were par-cooked to just under medium... which did disappoint some folks who like blue to rare, over rare steak. Once you start plating, the other dishes begin assembly while the steaks come out for a strong, very quick sear. NOMNOMNOM Also, a HUUUGE fave of mine, is New Zealand Farm Raised Venison lollipop chops, served with black currant sauce and spaetzle... NOM!NOM!NOM!!!!! We regularly do a "steak companion", which is butter/white truffle oil sous-vide lobster, with caviar and bernaise. Gonna be off soon. NOMNOMNOMMMM!!! (Message edited by 86129squids on September 30, 2016) | ||
| Aesquire |
water bath with a thermostat & heater/stirrer. Put food. .... steak, ribs, chicken, etc. In a Ziploc or sealed bag, and slowly heat until just perfectly cooked. And hold that temperature for all day. When you want a steak they pull out a bag, open & toss on screaming hot pan/slab just long enough to sear. You can see how a restaurant would love this. Works with vegetables anything. Dial the temp & ignore. It does take a while so many restaurants toss in the food hours before they open and tag the bags with marker for drop time. Pull one out drop one in. No overcooked food. Indefinite dwell time. Zero pressure on the cook. At home you can toss in meal pouches in the morning and finish when you like. The minute you get home from work or halftime or midnight. A steak takes four minutes. .... tops. ( plus hours you don't need to care about ) If you don't need to sear, pull, cut, dump, eat. Awesome for seven cheese macaroni. Chili etc. A product for serious foodies. That's a great price if it's a good one. Not too horrible for a cheap home model. | ||
| 86129squids |
My chef uses an Anova model- the benefit of that one is that you can use several different size water containers, much bigger volume. Mine is about as big as a kitchen fryer, and surely a lot less trouble. | ||
| 86129squids |
"Once I tried doing a improvised setup using hot water, a cooler and a thermometer, but I guess my thermo was broken, because my ribs were tough. I cried a little." I attempted a Salt Crusted Red Snapper, once, per Emeril's recipe, TO THE LETTER. Failed. Apparently, Emeril left out the need for a binder. I'm still pi$$ed about that, the snapper alone cost me $30! BAM my aiss. | ||
| Pwnzor |
OK, I just watched a few videos of that thing in action.... WANT. | ||
| Zac4mac |
My "sous vide" for steaks is, get to room temp and throw on a hot griddle for 20 seconds, flip and remove after 30 seconds. Perfect every time.  Z | ||
| 86129squids |
So, Matthew- when should we plan a BBQ? I'm sure Vern, meself, and certain others could cook. Ummm- are we setting things up for November?! Planning to be there, not sure yet... | ||
| 99buellx1 |
I have an Anova. Use it quite a bit. Some things take some experimenting, but most things are pretty failproof. Go here for a lot of ideas and an all around good site. http://www.seriouseats.com/tags/sous%20vide I think my favorite thing out of it is Pork. It's just so juicy and tender and the most flavorful pork you've ever had. Loin, chop, filet, it's all great and stupid simple. I did ribs the other day, 24 hour cook, fantastic also. Don't forget the liquid smoke. I do all my hard cooked eggs in it now, that took some experimenting to get them the way I want. My way uses 2 minutes in a full boil then finish to desired temp in the water. They come out perfect and almost always peel perfect. | ||
| 86129squids |
Thanks for that, buddy! I was surprised at how few good books were offered on Amazon- IIRC I've already scanned some of The Food Lab's content, but not that site you just listed. I just now scanned it- they even have a piece on how to temper chocolate! Kewl! So, I've not posted up how things went. I ended up getting a 4#ish pack of country style, bone in pork ribs- seasoned them with a generous pat of butter, and a generous amount of an amazing spice blend I found at a spice shop in St. Pete whilst on vacation. Set the temp at just under 142 degrees F, and let it go for almost 7 hours. It finished beautifully- still a fair amount of pink throughout, and the most tender pork I've ever put a fork into. Unfortunately, my GF only wants her meat med-well to well (GRRR!!), so I had to carve her some pieces that were white, not pink. My other two buddies I'd invited for dinner agreed that it was killer good, but I'd have done better to set the temp at 150-152 F to appease the wackadoo. Duly noted. Along with the pork I did a really cool method of braising/roasting some new potatoes from America's Test Kitchen, and they were the best I'd evaaaaar done! Highly recommended and easy-peasy method... look it up on the interwebz if ya can! Also, some dumb-easy steamed veggies, and- done! My next try will involve some nice steaks, but I'll have to do a workaround to get mine right, then "ruin" hers up to a high med-well. I'm thinking just do both to term at 143ish, pull mine, then give hers another hour at 160-165, then pull and sear both. We shall see. Fun times in Squid's Kitchen! (Actually, we've already named the space the "Quit Yer Bitchin' Kitchen"...   | ||
| Aesquire |
Just leave her's on the skillet/grill for an extra minute a side. It doesn't take all that long to go from med rare to med, depending on thickness. | ||
| 86129squids |
I'm with ya on the sear, BUT- part of the whole rationale of sous-vide is that the proteins don't "tense up" like they do in high-temp regular grilling/broiling... that's why they say not to carve/cut into your meats right away, to let them "rest" for several minutes before eating. A short sear to set a crust on the outside is all I want. I found a Food Lab page that had comparative pics of the whole range of steak temps- very interesting, the differences. I'm waiting to hear from a buddy who's dad may have some Wagyu ribeyes... But then, the GF is on her way to Tunica as I type this. On her way back, she has instructions to hit the Martin's BBQ in Mt. Juliet for some of their brisket... that will be dinner for Sunday and/or Monday! My "tool shed" just keeps getting bigger... | ||
| Skntpig |
Mmmmm boiled grey meat. My brother has one of these type cookers and loves it. I can't get away from the unconventional look when it's done. (Message edited by Skntpig on October 06, 2016) | ||
| Thumper74 |
I'm dying to try this now. | ||
| Aesquire |
technically you can eat Sous vide without searing.... but you miss out on all the lovely chemicals produced by a sear. I usually cook steaks & chops by pre cooking in the oven, then finish in the pan. I use a corded oven thermometer, and run whatever meat up to 10-15 below done. Almost completely eliminates the grey band of overcooked meat. | ||
| 86129squids |
Yeppers- the Maillard reaction won't happen without a good sear. Plus, that'll fix the aesthetics... https://en.wikipedia.org/wiki/Maillard_reaction For those who love chicken wings (who doesn't?!?), getcherself an air-fryer! I have a T-Fal Actifry, and it's simply amazing for wings, even drumsticks and quarters. No need for oil- the fat rendered is enough to make it work beautifully. | ||
| H0gwash |
I always wondered if the air frying stuff was actually edible. (Message edited by h0gwash on October 07, 2016) | ||
| 86129squids |
Dude. I don't hardly EVAAR get chicken wings out. Just like sous-vide, it's different. Perfect for chicken wings or quarters. You'd be surprised! |
