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Forum: Good Eats 08-30-2017, 09:13 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Wow, that's a great recipe and technique, Ben!
Forum: Good Eats 03-06-2016, 03:58 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

I do believe that you are making excuses. :sl

I have friends in Livermore and I suspect that you do as well... -(P
Forum: Good Eats 02-22-2016, 08:15 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Very nice, Keith! Haven't done chuck roast yet as I'm still stuck on tri-tip. :tu
Forum: Good Eats 02-12-2016, 11:32 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

I've been considering a chuck but haven't pulled the trigger yet.

I've been using brisket for my pulled beef sandwiches.
Forum: Good Eats 02-10-2016, 08:37 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Garlic powder. Trust me on this.

Or make your own garlic infused oil, but the flavor will be lighter.
Forum: Good Eats 02-07-2016, 03:08 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

I would recommend not serving without a sauce. We used our fave commercial BBQ sauce in small quantities and it was okay. I think that next time I will add some liquid smoke to the sauce. I've been...
Forum: Good Eats 02-07-2016, 03:05 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Fresh rosemary has loads of oils. I find that rosemary and any form of thyme are best in moderate quantities.

I am particularly fond of garlic coupled with rosemary. A nice combo. Lemon thyme work...
Forum: Good Eats 01-26-2016, 10:25 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

We found that a NY is very well suited for sous vide. Rib eye for the grill, but probably New York for the sous vide.
Forum: Good Eats 01-26-2016, 08:13 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Looks amazing Keith. How did you prepare the cauliflower? We do a lot of friend cauliflower but I've never thought of using it this way.
Forum: Good Eats 01-23-2016, 08:27 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

You know, Dom, if you could learn to say "Bam!" we might be able to get you a gig on the Food Channel.
Forum: Good Eats 01-22-2016, 12:07 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Good point Adam. I'm vac sealing but carbonation would be an issue.
Forum: Good Eats 01-22-2016, 10:55 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

I just got a 3.6 pound boneless pork shoulder. I plan to do a 24 hour cook and then make pulled pork.

I've seen recipes that include the sauce while cooking and some that don't. Since I plan to...
Forum: Good Eats 01-13-2016, 02:15 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

When I sear, the rub tends to burn.
Forum: Good Eats 01-13-2016, 01:46 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

ordered.
Forum: Good Eats 01-13-2016, 01:43 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can.
Forum: Good Eats 01-09-2016, 10:45 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

I think that your observation is important not only to how to use the machine but also what to consider if something goes wrong. Condensation on the unit when used how you use it is not your fault...
Forum: Good Eats 01-09-2016, 10:33 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Do not put plastic wrap over the top of the sous vide device. Wrap it around the step where it comes out of the water.

There is a company that makes "sous vide balls" that will control the...
Forum: Good Eats 12-30-2015, 11:32 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

185
Forum: Good Eats 12-30-2015, 09:21 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Quite good, Michael. Fall apart tender. The fat cat just fell off, so I used it as part of the sear. Didn't need the sear (fell apart) but I like crunchy bits.
Forum: Good Eats 12-28-2015, 06:12 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

Brisket underway. 24 hours.
Forum: Good Eats 12-23-2015, 08:39 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

That's what I was thinking as well, Dom. Didn't pan far enough ahead to do it yesterday so will have to buy more steak to perform more experiments. The things that I do for science.

But the...
Forum: Good Eats 12-22-2015, 05:28 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

The time/temp are minimums. I use the temp that I want for my doneness and am playing with the duration since it won't cook the meat any more but will affect texture.
Forum: Good Eats 12-22-2015, 04:12 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

that's my suspicion. Thanks for being the guinea pig, Adam!
Forum: Good Eats 12-22-2015, 02:06 PM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what...
Forum: Good Eats 12-21-2015, 09:06 AM
Replies: 836
Views: 339,260
Posted By markem
Re: Sous vide

:dr Wow!
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