Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 05-15-2017, 10:58 AM   #481
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Quote:
Originally Posted by T.G View Post
Tell me about the cheese slices. What's the consistency? Guessing kind of like an american cheese or even velveeta slice, just minus the chemicals?
Consistency and look of one of the pre-sliced individual packaged yellow americans although I made mine 2-3x thicker because I think one normal slice is not enough cheese (same approx. LxW of pre-sliced, I believe about 50 grams each instead of the ~20 grams a normal american slice is). Consistency reminds me of velveeta, although I haven't bought that stuff in at least 5 years. Definitely no chemical taste.

I love sodium citrate, it's the key to making "velveeta-like cheese dip" but using cheese that, ya know, needs to be refrigerated. I use it for mac and cheese, making cheese slices like this and big time secret ingredient for queso dip. I made some queso to bring to a bbq a few weeks back and somebody tried it and said "this is smooth, but doesn't taste like crap, it's not velveeta is it?" so I gave a little lesson to the table. For the cheese slices, I made the recipe similar to the linked one then poured it all in a 9x13 pyrex and let it cool, then just sliced to size and peeled out, put between parchment pieces and put some in the fridge and some freezer. I originally made it specifically for the burgers, but have used the slices in anything a normal american slice would have worked, great for omelettes and grilled cheeses too
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 05-15-2017, 12:08 PM   #482
pnoon
YNWA
 
pnoon's Avatar
11
 
Join Date: Oct 2008
First Name: Peter
Location: San Diego
Posts: 29,537
Trading: (18)
RA
pnoon has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by dave View Post
I managed to avoid opening this thread for a year and a half....but now that I have (due in part to some gimmicky appliance on Shark Tank)...I have a couple questions....and I'm too lazy to do real reading and research....I haven't even read through much of this thread, but I may yet

-Do I need anything other than one of those stick heater/circulator things (~$100), a $35 Sealameal, and some bags? A large stock pot as a cooking vessel.

-Do most things require a pre-sear or post-sear or some other type of before or after cooking? Yes

-I like food....but not enough to work very hard at it...I like grilling and pressure cooking and crock-potting....but if I decide this is like work, I probably won't get near it...is it work? That's a very subjective question. My answer is no. Season your food. Seal it. Drop it in pre-heated water. A real benefit is the consistency of results and the large window of food being ready. Steaks, chops, and chicken generally are 1-4 hours.

-I absolutely hate the fn name....prolly why I never opened this thread....Sous Vide????....really....wtf is that?...isn't it about time we say f*** the pretentious froggy gourmet stuff...and call it something American-y...like boilinabag or something? I'd probably have been all over it years ago, if it weren't for the name. Sous vide is just French for "under vacuum". If you eliminated food, drink, cigars, etc. based on a non-English name, you'd be missing out on an awful lot.
See my responses in red.

I gather from your post you're not a fan of cooking. For me, I get a lot of pleasure from cooking. For some, it is just a chore. If you are happy with grilling and pressure cooking and crock-potting, you may not want another cooking method. Just my
__________________
I am prepared to believe that a dry martini slightly impairs the palate, but think what it does for the soul.
-Alec Waugh (English author)

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

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.
pnoon is offline   Reply With Quote
Old 05-15-2017, 12:35 PM   #483
dave
Have My Own Room
 
dave's Avatar
5
 
Join Date: May 2011
First Name: Dave
Location: Northern VA
Posts: 1,132
Trading: (15)
Partagas Navy (Retired)
dave is a jewel in the roughdave is a jewel in the roughdave is a jewel in the rough
Default Re: Sous vide

Thank you, Peter! You're probably right about me and cooking....I don't mind prep-type work...and I do OK with temperature control and some basic applications of heat...but, when it comes to stuff that needs baby-ing...sauces and multi-phase cooking; even dry/wet rub combo barbecue....I don't generally have the patience. Some sort of mental block...once it hits the oven/stove/grill...my mind calls it done - cooking to me is prep to heat to table.
I'd like to get a little better with herbs, spices, sherrys, etc.... but I may not be ready to drop a couple bills on some gear I may not end up using very much.
BTW, anybody want a cheap fry daddy, or bread machine or electric griddle, or grinder, or Osterizer or waffle maker or....
__________________
I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it. Thomas Jefferson
dave is offline   Reply With Quote
Old 05-15-2017, 12:54 PM   #484
Buckeye Jack
Havana Daydreamin'
 
Buckeye Jack's Avatar
2
 
Join Date: Oct 2008
First Name: Jack
Location: Dublin, OH (Columbus)
Posts: 642
Trading: (34)
HUpmann
Buckeye Jack will become famous soon enough
Default Re: Sous vide

Quote:
Originally Posted by CigarNut View Post
I looks really good!

Did you have any salt on them? Salt can dry meats out on longer ( > 1 hour) cooks.

If you cut back on (not eliminate) the salt during the bath and add it before the sear, they should come out ok.
I did salt and pepper them though I don't feel like I oversalted. I feel they were seasoned perfect....but maybe thats too much when using the sosu vide technique?

Definitely going to not go as high as 160 next time. I was using Anova's guide and I know that was the highest they suggested.

I did do some sirloins as my 2nd cook. They turned out good, though I don't feel they were seasoned enough. The cook was perfect!

Also, I got the cooler in I will be using from now on. I really think it will do a great job being its as shallow as it is. I know why so many of the comments for it recommend it for sous vide now! I'll post an update once I get it ready.
Buckeye Jack is offline   Reply With Quote
Old 05-15-2017, 03:32 PM   #485
St. Lou Stu
Have My Own Room
 
St. Lou Stu's Avatar
 
Join Date: Oct 2008
First Name: Tim
Location: St. Louis, MO Area
Posts: 2,295
Trading: (21)
HdM
St. Lou Stu is a jewel in the roughSt. Lou Stu is a jewel in the roughSt. Lou Stu is a jewel in the rough
Default Re: Sous vide

LOVE The cooking vessel Jack!
You guys are too much.... I've been back just short of 24 hours and I'm already teetering on the edge of a new slope!

Quote:
Originally Posted by Buckeye Jack View Post
So I did my first one last night, I call it Kitty Litter Chicken

Didn't turn out quite as I had hoped. The boneless chicken breasts were great for me, but I know I like my chicken a little drier than most, which tells me others probably thought it was dry......even though they were kind and told me it wasn't.

I will say it had great flavor! Just not as juicy as the instructions made it out to seem.

I did it at 160 for 2.5 hours. I was only going to do it for 90-120 minutes but the guests arrived late.

I put it in before about 30 minutes before the water hit 160 because it was taking so long to get to temp. I was scared I wouldn't have enough time....Not sure if that was the culprit? There was a lot of juice in the bags in the end and they seemed very moist when I took them out. I only had them on the charcoal for about 4-5 minutes to brown up. I hope that wasn't too long.



__________________

When In Doubt, Empty The Magazine
St. Lou Stu is offline   Reply With Quote
Old 05-15-2017, 09:28 PM   #486
T.G
Mmmm Stogies....
 
T.G's Avatar
12
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,146
Trading: (35)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by dave View Post
BTW, anybody want a cheap fry daddy, or bread machine or electric griddle, or grinder, or Osterizer or waffle maker or....
Pancakes.














T.G is offline   Reply With Quote
Old 05-15-2017, 09:59 PM   #487
T.G
Mmmm Stogies....
 
T.G's Avatar
12
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,146
Trading: (35)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Dave,

Peter covered a lot of the bases. Just some things I'd like to add.

SV cooking isn't really any more work than pressure cooking. SV you have an extra step in bagging the food and an extra step in searing it when you are done (some things don't need it), but you don't generally have to worry about things like: getting the heat just right for the pressure widget, or leaving the food in too long - which for a pressure cooker could be 5 minutes, worrying about running out of liquid, then you have the whole cool down period.

I have a Fagor stovetop pressure cooker, which I really like, and I use it about as often as I use my SV cooker (about 1-6 times a month), but, I have to be completely honest, the pressure cooker is more work than the SV. Can't tell you how many times I've dropped stuff in the meat jacuzzi and just left the house. I can't pull that stunt with a pressure cooker.

I'd say SV is about as easy as crock pot cooking plus the extra effort of searing the food. Can't cook a 2" steak in a crock pot though, unless you like shredded beef.

Which brings me to the point that Dom brought up that sold me. Completely even edge to edge doneness. 2-1/2" thick ribeye, medium-rare, hard to do on a grill, you get a bullseye effect: a layer of well done, then med-well, then medium, then medium-rare and maybe even a rare center. With SV, the whole thing is cooked to medium-rare and can't get any more cooked because the water is only 136F. Ice bath the bag, open it, dry it off, season it and sear it. Now you're entering into the realm of what you used to only be able to get done right at a high end steakhouse.

I'm not a SV die-hard. It doesn't do everything, nor would I want to cook everything with it. Quite a few things that you can cook with it that I simply don't care for when cooked that way. For many things I much prefer one of my smokers, or my santa maria grill, deep fryer or some other method, but, for some things, I now found the SV cooker to be absolutely indispensable because it's simply the best tool for that particular job.
T.G is offline   Reply With Quote
Old 05-16-2017, 09:16 AM   #488
dave
Have My Own Room
 
dave's Avatar
5
 
Join Date: May 2011
First Name: Dave
Location: Northern VA
Posts: 1,132
Trading: (15)
Partagas Navy (Retired)
dave is a jewel in the roughdave is a jewel in the roughdave is a jewel in the rough
Default Re: Sous vide

Great post. Thank you
__________________
I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it. Thomas Jefferson
dave is offline   Reply With Quote
Old 05-16-2017, 02:14 PM   #489
Tio Gato
Uncle Kitty
 
Tio Gato's Avatar
6
 
Join Date: Oct 2008
First Name: Jeff
Location: South East of Disorder
Posts: 1,321
Trading: (9)
RA
Tio Gato is a jewel in the roughTio Gato is a jewel in the roughTio Gato is a jewel in the rough
Default Re: Sous vide

Quote:
Originally Posted by stearns View Post
Still loving mine but have only been using it maybe oncer per week, most recently to make some pulled chickens to go inside some burritos, cooked the chicken for 1 hour at 150*, just put some limes, cilantro, garlic and a few basic spices. it turned out amazing, I liked it better than the pork I have made a few times for a similar purpose. Next up will probably be another attempt at juicy lucy's now that I have a vacuum sealer, I think will help keep their form and keep the cheese sealed on the inside. Last time I tried them the cheese stayed in for the SV process, but once I put them on the grill pan a seam opened and most of the cheese poured out. That was using the water immersion technique to seal a freezer bag, this will work better
Ben, with Lucy's a higher heat is needed to "set" the protein of the beef. That's what makes the ground meat bind together. Those are usually cooked on a griddle in Minneapolis where they were "invented". Cast iron would work very well. Try using rich meat such as 15 to 20% fat content. Be sure to work it first with your hands as most ground beef is strands that look like worms. Working it will help binding the sealed edges better. Helps to "knit" the meat fibers together so they bind more easily. If you are going to grill them don't try to cook them well done. Just about medium rare is as far as you should go or the cheese will get too runny. Hope that helps. Just wanted to give you my Good luck.
__________________
"You stink like cigars Uncle Kitty!" Said my Boo age 3.
"Drinking in a honkytonk, just kicking hippies asses and raising hell"
Tio Gato is offline   Reply With Quote
Old 05-16-2017, 03:06 PM   #490
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Thanks for the tips, the meat was well worked since I put a bunch of seasonings and other delicious stuff but maybe I didn't go high enough on the sear. I did cook the burger in the SV to higher than I would prefer, so maybe it was a combo of too high internal, too low sear. I also used a grill pan instead of a cast iron, not sure if that would make a difference since it split on the side but I could try switching that as well. Probably not gonna get a chance to make them again this week, but I will for sure in the next week or two. I'll report back!
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 05-19-2017, 10:50 AM   #491
pnoon
YNWA
 
pnoon's Avatar
11
 
Join Date: Oct 2008
First Name: Peter
Location: San Diego
Posts: 29,537
Trading: (18)
RA
pnoon has disabled reputation
Default Re: Sous vide

Forgot to post other recent sous vide successes.

1" thick swordfish steak seasoned with salt, pepper, EVOO, lemon juice, and fresh thyme . Cooked at 128 for 40 minutes. Finished in a cCast iron skillet ~60 seconds per side.
Moist and tender. Definitely will do this again.

Johnsonville Bratwurst seasoned with salt. Cooked at 147.5 for just under 3 hours. Brats were great. Finishing with Searzall a big fail. Cast iron next time.

Sweet Italian sausage. No pre-seasoning. Cooked at 147.5 for 2.5 hours. Delicious. Very tender and juicy. Served with homemade lasagna. Might try a higher temp to give links more of a snap/bite.


.
__________________
I am prepared to believe that a dry martini slightly impairs the palate, but think what it does for the soul.
-Alec Waugh (English author)

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

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.

Last edited by pnoon; 05-19-2017 at 10:56 AM. Reason: added more stuff
pnoon is offline   Reply With Quote
Old 05-22-2017, 08:48 AM   #492
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Spent most of the weekend cooking, made a ramen broth ala momofuku, similar to this but following the directions from Chang in Mind Of A Chef (same recipe, longer times). The whole broth process took about 12 hours, but it was all eclipsed by the pork belly.

Got a chunk about 2 pounds from the butcher, didn't have time to do a full 36 hour cook so I did 10 hours at 170*. I used a tare-like sauce similar to here, but the best part was following the directions at the end of this one for after coming out of the tub. I strained the cooking juice and reduced it down probably by 75%, what was left was a thick black syrup, I used that to glaze the belly and holy ****, this was one of the best things I've eaten in a long time. I could have used canned chicken soup and the whole dish would have shined almost as brightly because of the belly. Can't wait to make it again, next time with the full 36 hour cook.

Prepped the juicy lucy's to make for dinner tonight, used 2/3 ground beef 1/3 chorizo, made the patties 0.5 oz bigger to try to add some girth to the outside to prevent spillage and vac sealed, will report back with results
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 05-23-2017, 08:14 AM   #493
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

I'd call attempt #2 at juicy lucy's a success, cheese stayed in all three up until I flipped them, after there were a few spots where you could see it but only one of the three had enough spill over to touch the grill pan. I cooked them to 133* in the SV but I was worried about the temperature of the chorizo I put in so I kept them on the pan for a little longer than I would with just beef. The vacuum sealer definitely helped them keep their shape and seal the seams. The cheese kept in their little pockets for all and stayed there pretty much until the last bite, but was still oozy and not too hot. One did overflow out the other side on the first bite but that wasn't the one I was eating, so I'll chalk that up to user error
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 06-05-2017, 08:32 AM   #494
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Cooked up a little hunk of brisket yesterday, it was about 1.75LB, leftovers from a couple weeks ago when I bought a bigger chunk but didn't need all of it. When I first cut it up I made a roasted garlic paste/marinade similar to this one, slathered it on and vac sealed. Saturday afternoon I put that from the freezer into a 155* bath for 24 hours, took it out yesterday afternoon and put it on the cast iron with a little bacon fat and olive oil. It seared up excellently, not quite the bark you'd expect from smoked brisket but enough of a little crunch to fit in. This thing was super tender, just enough fat to keep things interesting but once sliced I didn't even need a knife to cut further, just the side of a fork. The juice from the bag made a great pan sauce while the steak was resting with just a little shallots, extra garlic, white wine and a touch of cream. It was a lot of time/effort for such a small piece, but it was a generous portion for three people, or in my case two people and leftovers for lunch
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 06-05-2017, 12:46 PM   #495
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Next mini-project is bourbon infused cherries, probably don't need to do it in the SV but not gonna let that stop me. From what I gather it's just take the pit out of the cherries, put in a mason jar and cover with bourbon, let it sit in a water bath at 135* for a couple hours. Cherries were looking good at the store last week so I got a big bag of them, and took a hand full out to de-pit. These are now sitting in a mason jar in the freezer, gonna pick up some bourbon soon and will just cover them then put in the bath. This should also yield some cherry bourbon, not the intended output but it should be fun to experiment with in small amounts mixing into drinks. I'll probably take a separate mini mason and put some maraschinos in following the same process just to see what happens
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 06-05-2017, 12:59 PM   #496
BigAsh
Don't knock the Ash...
 
BigAsh's Avatar
4
 
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 3,541
Trading: (46)
Partagas
BigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to behold
Default Re: Sous vide

Quote:
Originally Posted by stearns View Post
Next mini-project is bourbon infused cherries, probably don't need to do it in the SV but not gonna let that stop me. From what I gather it's just take the pit out of the cherries, put in a mason jar and cover with bourbon, let it sit in a water bath at 135* for a couple hours. Cherries were looking good at the store last week so I got a big bag of them, and took a hand full out to de-pit. These are now sitting in a mason jar in the freezer, gonna pick up some bourbon soon and will just cover them then put in the bath. This should also yield some cherry bourbon, not the intended output but it should be fun to experiment with in small amounts mixing into drinks. I'll probably take a separate mini mason and put some maraschinos in following the same process just to see what happens
...interested to see how this comes out....recent cooks sound great, especially the belly
__________________
Keith
BigAsh is offline   Reply With Quote
Old 06-05-2017, 01:23 PM   #497
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

I'm not the best about remembering to take/post pictures, but I'll keep updating with anything interesting I try. I'm going to do that 48 hour bacon one day (or days), even if it kills me
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 06-12-2017, 08:23 AM   #498
stearns
Dogbert Consultant
 
stearns's Avatar
12
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,776
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Sous vide

Another weekend of good food, had a few people over for a cookout on Saturday so I decided to take out a ~4lb pork shoulder I've had in the freezer for a month waiting to be used. I made pulled pork sammies, loosely following the process/recipe here. I cooked it for 22 hours in the SV at 165*, then pat dry and applied another healthy coat of the dry rub. After that two hours in the oven at 300/325*, with five minutes at the end under the broiler to get the brown sugar in the dry rub to really start glistening.

Made a sauce out of the juice from the bag, mixed with a half full bottle of some pineapple bbq sauce that I had in the fridge and a few other ingredients from my honey bbq sauce, it was amazing, poured most of it over the pork after pulling. I'm not sure if it's possible to recreate that sauce without a ton of pork juice, so it might be the type of thing I only make as one-offs to go with the bbq, but it's really good.

The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future.
__________________
"I have no idea what I'm doing, but I know I'm doing it really really well" - Andy Dwyer
stearns is offline   Reply With Quote
Old 06-12-2017, 09:21 AM   #499
T.G
Mmmm Stogies....
 
T.G's Avatar
12
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,146
Trading: (35)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by stearns View Post

The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future.
I've heard stories of guys using it for hacking a smoke ring in bbq competitions by mixing it in the mop sauce. Don't know anyone who actually claims to have done it though, competition or not.

Prague #1, aka Instacure #1, aka Heller's Modern Cure #1, etc... is the one you would want for that. You wouldn't need much, for dry mixing, like for summer sausage, the dosing is 1oz per 25 lbs (1:400). Morton's tender quick would also work (different application rate), but it's insanely salty.

Thinking it would be applied in the initial dry rub, but I'd be worried it might make everything taste like ham instead of pulled pork.


BTW - I started messing around with the melting salts for cheese, neat stuff. Just have to remember to never use cheddar with it for a cheese sauce or everyone will think it's velveeta.
T.G is offline   Reply With Quote
Old 06-19-2017, 05:14 PM   #500
CigarNut
Really?
 
CigarNut's Avatar
12
 
Join Date: Jan 2009
First Name: Michael
Location: Beaverton, Oregon
Posts: 15,273
Trading: (109)
RA
CigarNut has disabled reputation
Default Re: Sous vide

Got a question: I need to cook 3 steaks medium-rare and one medium. I cook my medium rare steaks at 129 degrees and the medium at 135 degrees -- all for an hour.

I was thinking that I would cook the medium rare steaks first, then take them out of the bath and heat the bath up to 135 and then cook the medium steak. This means that the MR steaks will sit out (in their bags) for a bit over an hour and I don't know if that's OK. And, I'm loath to refrigerate the MR steaks as they may not heat up enough from the quick sear...

Is there a better way to do this?
__________________
Need Beads?
Need Five Finger Bags?

Falling down is part of life, getting back up is living.
CigarNut is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 01:54 AM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.