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#821 |
Don't knock the Ash...
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....the highly anticipated, delayed and long-winded reply finally came thru....His wife wouldn't let him come...
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Keith |
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#822 |
meep
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![]() ![]() "Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method." -- https://anovaculinary.com/what-is-sous-vide/ Well Anova, which set of facts is it this time? lol. Thanks Dom. Curious to hear how it works out as I think this is the first countertop steam oven that I've heard of. |
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#823 |
Dogbert Consultant
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A couple weeks ago I got some pre-marinated black garlic chicken wings from the store, didn't get around to grilling them so I vac sealed and threw in the freezer. Yesterday I took them out, let them (mostly) thaw and put them in a bath at 160* for 2 hours. After they were done I put them right on a grill pan on med-high (it was snowing out or I would have used the actual grill) to get a little crisp then served.
The recipe I used called for either 165* for 1 hour or 160* for two hours depending on if you want "fall off the bone" or not. I wouldn't call what I ended up with as falling off the bone, but it was cooked perfect and the chicken itself was delicious. The only change I'm going to make next time is do a light toss in some sauce after they're done, they only kept a little of the marinade flavor and needed something to take it from piece of chicken to "wing" but I will definitely be trying again. This would be an easy one for a big party, pre-cook a ton and grill whatever you want, I'm hoping you could just sauce at the end if you want a variety but I'll report back ![]() ![]()
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"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP |
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#824 |
Have My Own Room
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Last time we smoked wings, we threw them in the air fryer to finish them up and give them a little crisp.
I haven't done wings with Sous Vide but I will now after seeing these Ben! |
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#826 |
Dogbert Consultant
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I'd love to deep fry them at the end, but without a dedicated deep fry setup it's not worth the hassle
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"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP |
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#828 |
Don't knock the Ash...
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I do!....Right now my guy makes wings in a 5 ton brick oven! (....if I could only get a pizza....)
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Keith |
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#829 |
Møøse bites can be nasty
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Just started curing six duck legs to make into confit, cooking with the sous vide. Will cure for two days. Going to use the serious eats cooking method and go for 36 hours @ 155F. SE doesn’t say to add extra fat, that the natural fat rendered would be enough. However I’m going to add a couple sticks of unsalted butter, and plan to save/use after.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#830 |
Dogbert Consultant
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Yes please. Can't wait to hear how these turn out, I actually have some duck legs in the freezer that I've been dying to use. Last time I cooked them confit in the oven with a weight on them, I bet the sous vide is even easier and more efficient. Save me some of that duck fat for breakfast potatoes
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"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP |
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#831 | |
Møøse bites can be nasty
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Cured 3lbs legs (6 legs) for two days with 1.5% salt, 2 teaspoons black pepper, 1 tablespoon dried thyme, 2 bay leaves. Rinsed then vac sealed with a stick of butter for three legs. Sous vide @ 155 for 27 hours. Original recipe says 36, but I pulled them early.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#832 |
Møøse bites can be nasty
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Just dropped a 4-5lb bone in, skin on, pork loin into the sous vide. Beautiful fat cap. It’s from an American Guinea Hog friends of mine raised. Plan is 8 hours at 155, season and into my hot pellet grill to finish with smoke. I’m only going that long since it’s currently frozen.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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