Re: Sous vide
 

Kudos Ben!!

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Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?

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You, you, Blasphemer!!!

























:r :r

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Ewe. Just ewe.




Btw, Ben, I dig the recipie. Might have to try it, I have a freezer full of lamb right now.

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Wow, that's a great recipe and technique, Ben!

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Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.

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I was using that for a while, it does work well but I got tired of having to clip up the seal part, much easier to toss a whole vac sealed pack completely under water. Still a great backup method

Re: Sous vide
 

I recently had the bracket for my Anova break.
Reached out to them looking to buy a replacement.
They aren't for sale, but they sent me one free of charge.
Before they would send it they wanted me to provide my order number, which I didn't have.
They were pretty adamant about it via email, and offered little assistance.
Thankfully, I ordered directly from them and by calling on the phone they were able to look it up.
I'm not sure how it would've played out if I had purchased through a third party.
It took about 3 days to receive the new bracket.

Re: Sous vide
 

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this, using local Palisade Peaches (also made peach sugar with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again :dr

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Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.

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I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar :dr

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Thought I'd move this here as it's more of a sous vide cook.

I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*
https://farm5.staticflickr.com/4378/...8b82a94921.jpg

Vacuum sealed the butt and added about a half cup of ginger ale, and into the water bath it went for a little more than 18 hours at 165*
https://farm5.staticflickr.com/4388/...dcb4fbea8f.jpg

https://farm5.staticflickr.com/4435/...02eda6d787.jpg

The finished product was super moist and had a fabulous smoke flavor!
https://farm5.staticflickr.com/4404/...d421af862d.jpg

Wasn't sure what to expect, but it was a definite win & I'll do this again!

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ginger ale? sounds interesting, been adding ginger to a lot of stuff lately, gonna keep that in mind next time I'm looking to spice things up

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Looks really good, Vin!

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FWIW: ginger contains an enzyme that will break down protein. It's a natural tenderizer. It's why a lot of marinades and rubs contain ginger as an ingredient.

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I love it when a ginger breaks down my protein, and her rub tenderizes my meat.

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:lr:lr:cl

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Dartagnan, the fancy meat place, has a drawing for a heater and some meat

http://www.dartagnan.com/giveaway.ht...s-unsubscribed

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Entered, thanks for the heads up. Not gonna do all the other things to get bonus entries but I know a few people that would be interested in the circulator, and I'd take the meat :tu

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On Sunday I was making marinated tri-tip the same way I always do (buying the pre-marinated "steakhouse blend" from costco and putting it straight into the SV as-is in the packaging it came in for 6 hours), but half way through the cook time our plans changed and we needed to have dinner right away. I figured it would be a good learning experience and took the steak out of the water bath at 3 hours, and put it under the broiler for a couple minutes longer per side than normal, I think about 9 minutes on the first side then 5 on the back

It ended up being cooked to the right temperature, but the texture is noticeably less tender. It still tasted good, but overall was nowhere near as good as the fork-cut tenderness I've grown to expect from tri-tip