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No pics, but did a NY strip steak Saturday. I bought the whole, uncut piece, about 6.5lbs. Was able to get 5, 2 finger width steaks out of it. :D Sous vide one up for dinner, 131F for 1:30. Salted, then seared in a hot cast iron pan. Had it with some sauteed wild mushrooms and a healthy pour of a Chilean wine. :dr
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Yeah, that's the "Anova Precision Oven". Details on it and what it can actually do are still very vague at the current time. They've been talking about it for 6 months now, maybe longer, but I don't think a working prototype has even been shown yet. Not sure if steam cook actually means true CVap technology or just some sort of moisture injection, if that feature even makes it to the final product. Without that, it's just a wi-fi enabled toaster.
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I did a Tri Tip in the Sous Vide today and used a different recipe:
Smoked Paprika Tri Tip INGREDIENTS 1 grass-fed tri tip roast 1 Tbsp smoked paprika 1½ tsp coriander 2 Tbsp dried oregano 1½ Tbsp fresh rosemary, chopped 2 garlic cloves, minced 1½ Tbsp sea salt 2 tsp black pepper, ground 1 Tbsp tallow for searing (I did not have tallow, so I used lard) INSTRUCTIONS Add all spices to a medium sized mixing bowl and combine thoroughly creating the rub. Liberally coat tri tip with the rub ensuring an even coating overall. Let it rest on the counter to allow it to come to room temperature. Heat a large cast iron skillet over high heat for 5 minutes. Once hot, add tallow to skillet and sear tri tip for 5 minutes per side or until a nice crust develops. Place tri tip in vacuum bag and Sous Vide for 6-8 hours at 130° (Medium Rare). Normally, I sear the meat after taking it out of the bath, but since I seared these before the bath, I skipped the post-bath sear. It was very tasty! After applying the rub: http://www.cigarasylum.com/vb/attach...1&d=1486523031 After searing: http://www.cigarasylum.com/vb/attach...1&d=1486523031 In the Bath: http://www.cigarasylum.com/vb/attach...1&d=1486523031 After the Bath: http://www.cigarasylum.com/vb/attach...1&d=1486523031 All sliced up: http://www.cigarasylum.com/vb/attach...1&d=1486523031 |
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I'm not saying I'd smack my grandma for a taste of that...but I'm not saying I wouldn't. :D :dr :dr
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Just started a lambchetta. Shooting for 4.5 hours at 134°F. Then into a 475F oven to crisp up the outside.
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I did 3 boneless, skinless chicken breasts with a little EVOO, salt, pepper and sprig of rosemary for 90 minutes at 146°.
They came out fantastic -- good texture, juicy and tasted great! http://www.cigarasylum.com/vb/attach...1&d=1486935062 http://www.cigarasylum.com/vb/attach...1&d=1486935062 http://www.cigarasylum.com/vb/attach...1&d=1486935062 |
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I finally got around to making the SV egg bites that everyone has been going nuts over ever since Charbucks put them on their menu.
Not bad. It's basically a quiche in a cup, but due to the SV it's a very velvety smooth texture, unlike any other egg preparation I've ever had. Here's a link to their example recopies https://anovaculinary.com/easy-homem...ide-egg-bites/ I just kind of winged the ingredients together. Per 8 oz wide-mouth mason jar it went something like spray jar with PAM, 2 eggs whisked with milk, poured over some fried salami, devil chilies, a bit of feta cheese and a small spoon (1/2 tsp I'd guess) of homemade pesto. 172F for 90-95 minutes. |
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Oh man those eggs sound good.
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Going to try doing lobster tails in the sous vide for Valentine's day. Local grocery store had 5oz cold water tails on sale for $4.99 each, so 6 of those and we'll have almost 2 lbs of lobster! What I like about this recipe is that there is no need to sear at the end. Just cut open pouch and serve!
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So I gave soft-boiled eggs a try this morning. 167 for 14 minutes.
Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious. A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white. I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html Next time I plan to try the eggs at 145 for 45-60 minutes. |
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The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day!
I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39 And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product: http://i1058.photobucket.com/albums/...psf0ghtgcd.jpghttp://i1058.photobucket.com/albums/...psucxnwlqj.jpg |
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Another one on my "must try" list.
Thanks, Bruce. |
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:dr
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They look awesome!
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Those look so tasty!
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love sous vide!....loves look great!
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Did a belated Valentine's dinner on Saturday for my wife and another couple....went with an "old School Steakhouse" menu theme...Frank Sinatra in the background....Gin martini's and bourbon for me and my buddy, the girls had champagne...."Filet Oscar" topped with lump crab meat and Bearnaise, asparagus, and "Potato Dauphine" which I cut into a heart shape....started with shrimp cocktail, followed by a classic wedge salad with a buttermilk/blue cheese dressing and candied bacon....Steaks were beautiful 8-9 oz, did sous vide at 129* for about 2 1/2 hours, bagged with smashed garlic and tarragon, then seared over a ripping hot cast iron pan (warm out so was able to use side burner on grill w/out the worry of smoking up kitchen)....meat was perfect with a nice sear...also did the shrimp sous vide at 135* for about 45 min, shell on, tossed with some baking soda and salt before bagging, peeled then chilled...came out really plump....
http://i313.photobucket.com/albums/l...psngt5uqpr.jpg silicone bands to help hold shape... http://i313.photobucket.com/albums/l...pstgvyneba.jpg http://i313.photobucket.com/albums/l...psuufil8ao.jpg http://i313.photobucket.com/albums/l...psfykcqvat.jpg http://i313.photobucket.com/albums/l...ps0faoxggm.jpg http://i313.photobucket.com/albums/l...ps1envwomn.jpg http://i313.photobucket.com/albums/l...psmxewjfdh.jpg My homage to St. Peter.... http://i313.photobucket.com/albums/l...psk2afrfkv.jpg Love these wedge ice glasses... http://i313.photobucket.com/albums/l...pshvx8q0ag.jpg |
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Looks fantastic, Keith!
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That's some lovely food **** right there! :D
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Keen eye.....:D |
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Simply beautiful counselor!:dr
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Proud new owner thanks to 8lug, got it in last night and set it all up but it was a little too late to get anything going. I prepped a few different bags for garlic confit (one with rosemary one with thyme) that I will be trying out tonight, gonna try to make use of the wifi feature to get the bath pre-heating when I leave the office so when I get home 30 minutes later I'm hoping to be able to just toss it in. If this works out as expected I think that'll be useful for making dinners after work, won't save the most time I imagine but at least it will be ready and waiting when I walk in the door. I'll post up pictures/results after I give it a go :tu
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How big a vessel are you using? The preheat might take longer than 30mins depending upon size, current temp and target temp. My 5 gal pot I recently used took a lot longer to come to 135F than my 3 gal pot. I"m guessing over an hour, which included heating the water on top of the stove.
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If I am in a hurry to pre-heat the water bath, I put the gas burner on high for 2-3 minutes. 5 tops.
Easy. |
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Like Peter says too, if you're in a hurry you can always preheat on the stove, if using a metal pot.
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Guess it doesn't matter for today anyways, just launched up the app and it says it's disconnected and I should unplug/replug the device. Gonna just drain the bin and refill with hot water from the faucet when I get home to get it up to temp. From reading a little this seems like a common issue, maybe I'll need to stick with just cooking when I'm physically there to start it
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Found this series on lifehacker, haven't read any of the particular articles and some seem to be more for entertainment but there could be a few cool ideas buried somewhere
http://lifehacker.com/tag/will-it-sous-vide |
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Speaking of wirelessly starting, I was sitting in traffic last night so I decided to check the app again and this time it was connected, so I started the heat up. 30 minutes later it was up about 45*, still not where I needed for the garlic confit but at least it was on its way when I got home. I put about 75g of garlic each in two bags, covered with oil (also 75g worth) and one large sprig of rosemary in one and thyme in the other. I don't have a vac sealer (yet) so I just used smaller ziplocks then put both of those in one freezer bag. Somewhere along the way one of the smaller bags must not have sealed perfectly because after the 4 hours when I took them out there was a little oil inside the freezer bag, but not a significant amount. I pulled both bags out and emptied into separate mason jars, it was late so I didn't get a chance to try them but I will tonight. Overall it looks/smells like a success. https://lh3.googleusercontent.com/-Y...Q=w367-h275-rw https://lh3.googleusercontent.com/PV...Q=w207-h275-rw |
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I did a little experiment: my 6.5 gallon sous vide box (https://www.amazon.com/LIPAVI-Contai...eywords=lipavi) was at room temp (~70*) and it took about an hour and 15 minutes to heat up to 140*, so about 1 degree per minute. The box is clear plastic with a lid.
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interesting, I've been loosely trying to keep track of the speed of the 4.75gal box, it's about 1.5* per minute.
Last night I did my first attempt at making a meal, chicken cordon bleu. I butterflied the chicken breasts, stuffed with a pepperjack cheese stick wrapped in ham and put in a freezer bag. Cooked for 1.5 hours at 150* (from looking at a few recipes online) then took them out, breaded with an egg wash and pankos seasoned with salt and pepper, then put in a cast iron pan on high with a little olive oil. https://lh3.googleusercontent.com/Kx...4=w713-h949-no https://lh3.googleusercontent.com/Gw...=w1265-h949-no The chicken was cooked perfectly, very moist. The cheese inside was melted but not oozing, made for a very easy sear but when you cut it open (forgot to take pictures) it kept its shape. I think it probably could have benefited from being a little more liquidy, but that's probably party due to the type of cheese. The sear was far from perfect, probably because of using bread crumbs and olive oil, but still a very good meal overall. I picked up some of these ice trays with the goal of saving bacon fat into small easily usable cubes for searing in the future. https://images-na.ssl-images-amazon....SR318,320_.jpg I gotta go pick up some bacon this weekend to render the fat out to save (and I suppose eat the bacon, if I must). The plan is to fill the ice tray, put it in the freezer to solidify then transfer to a freezer bag so I always have it on hand. Anybody else try something like this? I don't see why it wouldn't work, but I guess I'll find out. |
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If you can find face bacon, that will yield far more renerdable fat (it's virtually all fat really). Also, there is a recipe for SV bacon that I tried and commented on here http://www.cigarasylum.com/vb/showth...on#post2113305 I honestly was hesitant to try it, "Why bother?" was my thought. Results were outstanding. Doesn't render much fat though. The juice in the bag is actually more meat juice than fat and the frying time is so short that very little melts. |
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I thought about the mason jar approach, I guess I was thinking it might be easier to grab 2 bacon cubes (or whatever is needed per pan) rather than needing to think about how much to pull from the jar. that and my fiance will kill me if I put another mason jar full of whatever in the fridge :r
probably wouldn't make a difference, I think the trays were $6 so if I end up not using them it's not the end of the world. I saw your post about the bacon when I was re-reading through this thread, definitely on my list of things to try. Also thanks for the tip about face bacon, I"ll check with my butcher to see if they have/can make for me. it's a small shop but they're awesome |
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been using this for years to keep bacon grease in the fridge...strains out the bits...spoon out some whenever needed....empty it and start from scratch about twice a year or as needed...
https://s7d2.scene7.com/is/image/BedBathandBeyond/90524311797423p?$478$ |
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Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin.
Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and coarse ground black pepper. https://c1.staticflickr.com/4/3782/3...cc43c56999.jpg I cooked them for about 90 minutes at 135* then seared them in a cast iron skillet https://c1.staticflickr.com/1/775/33...f4cbf65e_z.jpg Finished product came out moist & delicious! Plus now that I have a real carving (thanks to a Secret Santa), my cuts don't look like they were made with a chainsaw! https://c1.staticflickr.com/1/604/33...8f97b4ca17.jpg |
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:dr :dr :dr nom, nom, nom
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That looks amazing Vin, nice :tu
Cooked a few meals this weekend, first were ribeyes. I compromised on the temp and went with 134, but they were too thin and by the time I finished searing they were closer to medium-well. still very tender and juicy, but not ideal. Sunday was pork carnitas, loosely followed the food lab's process, went with the more stringy 185* for 8 hours. pulled like a dream when it came out, crisped up great under the broiler then put them in some enchiladas. This was a great success, I will be doing it again in the future. The recipe says you can take it out of the water bath and put it right in the freezer if you wanted it for later, I might consider doing that some time for an easy week night dinner, sound like you can just take it out, pull apart and broil. |
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Nice Vin...I guess Secret Santa next year has to send you a ruler for even slices...but its a start :D
BTW, your meat looks great...(and it didn't cost you $20 to hear it!!) |
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I did a corned beef brisket for today's holiday. Meat bagged with 1/4 cup each Guinness and beef stock. A bit of mixed pickling spice too. Cooked at 140F for 48 hours. Did this earlier in the week.
Tonight I steamed the brisket to heat it up. Simply the best corned beef I've ever had. Tender as could be.:dr |
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Jeff, a store-bought corned beef?....did you soak it before hand of did the long bath remove some of the salt?...sounds tasty
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