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Forum: Good Eats 11-21-2017, 01:28 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

This link was posted on a FB group I belong to. Thought some of you might find this useful, especially the temp/time charts.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
Forum: Good Eats 07-13-2017, 07:12 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Forum: Good Eats 07-11-2017, 08:04 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Prime day deal on the latest Anova device.
...
Forum: Good Eats 06-28-2017, 08:51 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.
Forum: Good Eats 06-27-2017, 12:37 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

You just won the internet for the day. :dr :dr :dr
Forum: Good Eats 03-14-2017, 07:30 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

:dr :dr :dr nom, nom, nom
Forum: Good Eats 02-28-2017, 12:47 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Like Peter says too, if you're in a hurry you can always preheat on the stove, if using a metal pot.
Forum: Good Eats 02-28-2017, 12:07 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

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...
Forum: Good Eats 02-14-2017, 07:26 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Forum: Good Eats 02-13-2017, 12:56 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Oh man those eggs sound good.
Forum: Good Eats 02-12-2017, 01:30 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Just started a lambchetta. Shooting for 4.5 hours at 134F. Then into a 475F oven to crisp up the outside.
Forum: Good Eats 02-06-2017, 11:51 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

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,...
Forum: Good Eats 01-03-2017, 08:22 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Correct, as it'll reach equilibrium and stay there. However, the longer it goes, the more the texture will change, usually not for the better.
Forum: Good Eats 12-24-2016, 08:43 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

That's not a steak, that's a roast for a small family. :lr
Forum: Good Eats 11-28-2016, 07:41 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

I'll answer what I can.

1. Yes, minimum times, at least in my times cooking with it. You can always go longer but it can affect texture if you go really long. A steak/chop that usually goes an...
Forum: Good Eats 11-28-2016, 11:59 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

I did turkey breast last year @ 145F for 4 hours. No trace of pink meat. Perfect soft texture for me too.

Made a lamb top round roast last week. 135F for 5 hours (started frozen). Seared the...
Forum: Good Eats 11-21-2016, 07:15 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Same here. Look up the recipe on Serious Eats. That's what I did. Never went over 145F. Best turkey breast I've had.
Forum: Good Eats 07-13-2016, 08:21 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Genius idea Adam.
Forum: Good Eats 07-12-2016, 08:10 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

I would say both Bill, if you can afford them. No sense heating all the water in the larger tub if you're doing smaller cooks.
Forum: Good Eats 03-20-2016, 09:01 AM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Kinda surprising Neil, that the whites wouldn't set at that temp. You will always have some runny whites when doing sv eggs, in less you run a lot higher temp. Here's a great article that explains...
Forum: Good Eats 03-06-2016, 05:04 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Thanks for the reply. It's a topic I have to keep in mind when making dry cured sausages.
Forum: Good Eats 03-06-2016, 12:18 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Adam, does the time/temp make this shelf stable? I know it's not recommended to store garlic in olive oil, the risk of botulism being an anaerobic environment.
Forum: Good Eats 02-24-2016, 12:03 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

A friend of mine is making yogurt with her sous vide. Seems really easy. Im going to give it a try once I'm back from my work trip.
Forum: Good Eats 02-14-2016, 06:45 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

Lamb shoulder came out perfect. 32.5 hours at 133F. Cut off the bone, cubed and added to a nice tomato curry sauce. A bit of garlic naan. :dr
Forum: Good Eats 02-13-2016, 08:39 PM
Replies: 666
Views: 62,301
Posted By Chainsaw13
Re: Sous vide

12 hours into a planned 32 hour cook of a bone in lamb shoulder. Seasoned with Indian flavors. Plan to shred and add to a spicy tomato sauce for dinner tomorrow. Thinking of maybe serving over some...
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