Sous Vide

Ever had it before? Well you got it again.
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Sun Dec 08, 2019 8:27 pm

gnome wrote:
Thu Dec 05, 2019 2:19 am
It should manage to give it a good sear.

Saber.jpg
Maybe something exactly for that purpose.

Image

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ed
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Re: Sous Vide

Post by ed » Thu Dec 12, 2019 11:36 am

So what did you buy?
I got this

and a bunvh of crap to go with it.

Am I going to cause the deaths of my entire family due to eating rotten meat that has been exposed to the elements? Is this another joke? Is this something akin to freezing my disk drive?
Wenn ich Kultur höre, entsichere ich meinen Browning!
My indifference is boundless :x
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Thu Dec 12, 2019 4:17 pm

ed wrote:
Thu Dec 12, 2019 11:36 am
So what did you buy?
I got this

and a bunvh of crap to go with it.

Am I going to cause the deaths of my entire family due to eating rotten meat that has been exposed to the elements? Is this another joke? Is this something akin to freezing my disk drive?
I got something slightly cheaper

Arrived yesterday. I trying it out as we speak on some baby back ribs. They've been cooking since 6:00 am this morning.

Dry Rub:
3 tbs dark brown sugar
1 tbs dark chili powder
1 tbs kosher salt
1 tbs basil
1/2 tsp cayenne pepper
1/4 tsp fresh ground pepper
1/4 tsp onion powder

Rubbed and left to refrigerate overnight.

Brazing liquid:
1/2 cup red wine (Cabernet Sauvignon if it matters)
1 tbs apple cider vinegar
1 tbs honey
1 tbs Worcestershire Sauce (Lea & Perrins because AC)
juice from 1/2 lemon.

Poured in large zip lock with the ribs. I couldn't get enough air out of the bag to make it sink so I weighted it down with a 2lb carved rock Santa Claus. Set the cooking temp to 150 Freedomheit for 12 hours. It should be ready by six. At which point I'll recover the drippings and reduce to a semi-thick sauce, coat the ribs, and broil them with my propane torch (hat-tip Gnome).

I have average-height hopes for the ribs. Not so much for Santa.

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ed
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Re: Sous Vide

Post by ed » Thu Dec 12, 2019 4:29 pm

We expect a full report and pictures too.
Wenn ich Kultur höre, entsichere ich meinen Browning!
My indifference is boundless :x
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Abdul Alhazred
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Re: Sous Vide

Post by Abdul Alhazred » Thu Dec 12, 2019 4:34 pm

And Moi thought Moi was a la-di-dah home cook. :roll:
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Re: Sous Vide

Post by ed » Thu Dec 12, 2019 4:39 pm

Shit, we just redid our kitchen for precisely that purpose.
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Thu Dec 12, 2019 4:54 pm

Fucking Amazon. I just noticed when I posted that amazon link that they are charging $79 but when I go there it's

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Is it because they know I'm white?

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Abdul Alhazred
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Re: Sous Vide

Post by Abdul Alhazred » Thu Dec 12, 2019 5:29 pm

It's 'cause you're not gay.

Globohomo wins again! :Yippeee:
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Thu Dec 12, 2019 11:07 pm

ed wrote:
Thu Dec 12, 2019 4:29 pm
We expect a full report and pictures too.
Image

Image

The bones in the upper left are because the ribs fell apart while removing from the bag.

After a taste test I can tell you this was a mile-high success.

Moist, spicy, savory, ... natural umami. I shall endeavor to do this with steak.

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Re: Sous Vide

Post by ed » Thu Dec 12, 2019 11:59 pm

Excellent.
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Re: Sous Vide

Post by sparks » Fri Dec 13, 2019 8:33 am

That looks fantastic Rob!

Did you use standard plastic bags or (I assume not because of the air) one of those seal a meal thingies? Seems like that'd be the ticket: Prep large amounts in multiple bags ahead of time, freeze and then just pop one of the bags into the Sous Vide thingie in the morning.
You can lead them to knowledge, but you can't make them think.

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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Fri Dec 13, 2019 11:03 am

2 gallon ziplock freezer bags but I still had to cut the rack in half to fit.

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Re: Sous Vide

Post by Rob Lister » Mon Jan 06, 2020 10:55 pm

I was wary of this because the internet warned me that sous vide chicken was not the best, rubber in fact. I decided I would try anyway.

1 lb of chicken fillets and a half cup of teriyaki sauce, Trader Joe's in this case, nothing else, in a bag, cooked at 160f for 4 hours. Removed. Reduced remaining sauce to semi-thick. Pored over fillets. Brulee with propane until almost black.

It could not have been better if Giada De Laurentiis cooked it braless in a thin tank-top, if Rachael Ray had taken 60 minutes, if Alton Brown had done it in three takes, or Barefoot Contessa wore shoes.

Served with sticky rice, steamed broccoli with cheese dip, and a bread that starts with a B but I can't pronounce or spell.

Delish.

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Re: Sous Vide

Post by ed » Mon Jan 06, 2020 10:57 pm

Hmm ... we haven't used it yet.
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Mon Jan 06, 2020 11:11 pm

Well this would be the recipe to start with. Prep time is less than three minutes (two of which are setting up the pot) Finish time is about 5 minutes (one of which is the brulee. Okay, that doesn't count the rice, broccoli, cheese or bread, but whatever.

Not rubbery. Cut with a light fork. Tangy. Wonderful.

edful, even.

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Re: Sous Vide

Post by ed » Sat Jan 18, 2020 12:01 pm

How is it going? Still good?
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My indifference is boundless :x
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Rob Lister
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Re: Sous Vide

Post by Rob Lister » Sat Jan 18, 2020 1:05 pm

I've made a couple of ribeyes with it a couple of days ago. All very thick -- like two inches or so--which is hard to do on a grill. It cooks perfectly evenly to the perfect temperature. It makes its own reducible sauce too. I love it. I mean, it does take a long time but you don't have to actually watch it.

Two ribeyes, 2" thick (about four pounds)
season with salt, pepper, garlic powder, onion powder and put in Ziploc bags with a few tablespoons of Lea & Perrins worcestershire sauce in each.

sink the air out and sous vide for four hours (two would probably be just a good) at 145f (m.r. or or to taste).

Remove, reduce expelled sauce (they'll be about 4 tablespoons each) to about 2 tablespoons. Season to taste. While that's happening, brulee those steaks to roughly Will Smith. If you get to Wesley Snipes, you went to far.