Sous vide - Page 32

massphatness · 09-05-2017, 08:20 AM

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.

icehog3 · 09-05-2017, 08:35 AM

Quote:

Originally Posted by massphatness

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.

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

Porch Dweller · 09-05-2017, 08:42 AM

Quote:

Originally Posted by icehog3

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

Wharf Rat · 09-06-2017, 08:55 AM

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

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

stearns · 09-06-2017, 09:20 AM

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

stearns · 09-06-2017, 01:01 PM

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

CigarNut · 09-06-2017, 01:53 PM

Good to know, Ben!

stearns · 09-28-2017, 09:33 AM

In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package

BigAsh · 09-28-2017, 01:00 PM

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

Flynnster · 09-28-2017, 09:19 PM

Quote:

Originally Posted by BigAsh

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.

For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.

pnoon · 09-28-2017, 01:10 PM

Yum!

CigarNut · 09-28-2017, 01:28 PM

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

BigAsh · 09-28-2017, 01:47 PM

Quote:

Originally Posted by CigarNut

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

a little less rare and a bit more "tender" or "sous vide-like texture"....it was about 3 inches thick which I think affected the overall outcome...it was good, but coulda been a bit "better"

icehog3 · 09-28-2017, 02:32 PM

Looks delicious, Keith!

Porch Dweller · 09-28-2017, 02:32 PM

That looks so good that I think my stomach will be knocking on your door soon.

pnoon · 10-02-2017, 10:43 AM

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty.

massphatness · 10-02-2017, 12:41 PM

Quote:

Originally Posted by pnoon

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.

I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the case, why sous vide at all vs. just tossing them in the skillet for a bit longer?

Interested to hear your thoughts, Peter.

pnoon · 10-02-2017, 02:19 PM

Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15.

stearns · 10-16-2017, 11:32 AM

I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor)

stearns · 10-20-2017, 09:20 AM

Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle

09-06-2017, 08:55 AM	#4
Wharf Rat I'll get up and fly away Join Date: Oct 2008 First Name: Bob Location: Florence, SC Posts: 793 Trading: (7)	Re: Sous vide Dartagnan, the fancy meat place, has a drawing for a heater and some meat http://www.dartagnan.com/giveaway.ht...s-unsubscribed

09-06-2017, 09:20 AM	#5
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,412 Trading: (50)	Re: Sous vide 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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-06-2017, 01:01 PM	#6
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,412 Trading: (50)	Re: Sous vide 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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-06-2017, 01:53 PM	#7
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Good to know, Ben! __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

09-28-2017, 09:33 AM	#8
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,412 Trading: (50)	Re: Sous vide In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-05-2017, 08:20 AM	#1
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide 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. __________________ *Help Support The Navy SEAL Foundation: HERE*

09-28-2017, 01:00 PM	#9
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,055 Trading: (46)	Re: Sous vide last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good __________________ Keith

09-28-2017, 01:10 PM	#11
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Yum! __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

09-28-2017, 01:28 PM	#12
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks great, Keith! Why would you raise the water temp? Are you looking for less rare or something else? __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

09-28-2017, 02:32 PM	#14
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,786 Trading: (60)	Re: Sous vide Looks delicious, Keith! __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

09-28-2017, 02:32 PM	#15
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,628 Trading: (24)	Re: Sous vide That looks so good that I think my stomach will be knocking on your door soon. __________________ A 1911 in the hand is faster than 911 on the phone

10-02-2017, 10:43 AM	#16
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Did sous vide scallops for the first time last night. 124 for 30 minutes. Finished in the cast iron skillet with a little butter. Salt & pepper. Half were coated in almond meal. Both were tasty. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

10-02-2017, 02:19 PM	#18
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Your alternate approach is sound, Vin. The same could be said for ahi and swordfish. However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

10-16-2017, 11:32 AM	#19
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,412 Trading: (50)	Re: Sous vide I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor) __________________ "Ignoring all the racket of conventional reality" - Keller Williams

10-20-2017, 09:20 AM	#20
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,412 Trading: (50)	Re: Sous vide Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle __________________ "Ignoring all the racket of conventional reality" - Keller Williams