Cigar Asylum Cigar Forum  

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

Reply
 
Thread Tools Display Modes
Old 08-28-2017, 03:06 PM   #621
BigAsh
Don't knock the Ash...
 
BigAsh's Avatar
7
 
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 5,044
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

Kudos Ben!!
__________________
Keith
BigAsh is offline   Reply With Quote
Old 08-29-2017, 02:38 PM   #622
massphatness
Where's my buffaloooo ...
 
massphatness's Avatar
16
 
Join Date: Oct 2008
First Name: Vin
Location: MassHolia
Posts: 12,688
Trading: (206)
ERdM
massphatness has disabled reputation
Default Re: Sous vide

Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?
__________________
Help Support The Navy SEAL Foundation: HERE
massphatness is offline   Reply With Quote
Old 08-29-2017, 04:05 PM   #623
CigarNut
F*ck Cancer!
 
CigarNut's Avatar
16
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 18,038
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

You, you, Blasphemer!!!

























__________________
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.
CigarNut is offline   Reply With Quote
Old 08-29-2017, 04:11 PM   #624
T.G
Grrrrrr
 
T.G's Avatar
16
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 15,535
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by massphatness View Post
Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?
Ewe. Just ewe.




Btw, Ben, I dig the recipie. Might have to try it, I have a freezer full of lamb right now.
T.G is offline   Reply With Quote
Old 08-30-2017, 09:13 PM   #625
markem
Bunion
 
markem's Avatar
16
 
Join Date: Oct 2008
First Name: Mark
Location: Second Star on the Right
Posts: 22,462
Trading: (47)
HUpmann
markem has disabled reputation
Default Re: Sous vide

Wow, that's a great recipe and technique, Ben!
markem is offline   Reply With Quote
Old 08-30-2017, 09:53 PM   #626
Flynnster
Life's too short Swishers
 
Flynnster's Avatar
2
 
Join Date: Oct 2010
Location: Middle of the Mitten
Posts: 787
Trading: (7)
Flynnster has a spectacular aura aboutFlynnster has a spectacular aura about
Default Re: Sous vide

Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.
Flynnster is offline   Reply With Quote
Old 08-31-2017, 07:31 AM   #627
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Sous vide

Quote:
Originally Posted by Flynnster View Post
Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.
I was using that for a while, it does work well but I got tired of having to clip up the seal part, much easier to toss a whole vac sealed pack completely under water. Still a great backup method
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 08-31-2017, 08:55 AM   #628
jonumberone
Raw Dog
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 6,475
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Sous vide

I recently had the bracket for my Anova break.
Reached out to them looking to buy a replacement.
They aren't for sale, but they sent me one free of charge.
Before they would send it they wanted me to provide my order number, which I didn't have.
They were pretty adamant about it via email, and offered little assistance.
Thankfully, I ordered directly from them and by calling on the phone they were able to look it up.
I'm not sure how it would've played out if I had purchased through a third party.
It took about 3 days to receive the new bracket.
__________________
Sex junkie looking for a dealer
jonumberone is offline   Reply With Quote
Old 08-31-2017, 12:47 PM   #629
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Sous vide

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this, using local Palisade Peaches (also made peach sugar with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 08-31-2017, 09:24 PM   #630
Flynnster
Life's too short Swishers
 
Flynnster's Avatar
2
 
Join Date: Oct 2010
Location: Middle of the Mitten
Posts: 787
Trading: (7)
Flynnster has a spectacular aura aboutFlynnster has a spectacular aura about
Default Re: Sous vide

Quote:
Originally Posted by stearns View Post
One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this, using local Palisade Peaches (also made peach sugar with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again
Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.
Flynnster is offline   Reply With Quote
Old 09-01-2017, 07:56 AM   #631
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Sous vide

Quote:
Originally Posted by Flynnster View Post
Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.
I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 09-04-2017, 04:10 PM   #632
massphatness
Where's my buffaloooo ...
 
massphatness's Avatar
16
 
Join Date: Oct 2008
First Name: Vin
Location: MassHolia
Posts: 12,688
Trading: (206)
ERdM
massphatness has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by massphatness View Post
Going to do a combination smoke/sous vide pork butt this weekend as a prelude to pulled pork sammies at a family gathering we're having.

The plan is to smoke the butt for 4-5 hours, vacuum seal then drop it in the meat jacuzzi for 18 hours.

The whole thing is based off a recipe I saw on the Anova website. I'm sure it will be a disaster, but nothing ventured, nothing gained. And it's only family ...
Thought I'd move this here as it's more of a sous vide cook.

I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*


Vacuum sealed the butt and added about a half cup of ginger ale, and into the water bath it went for a little more than 18 hours at 165*




The finished product was super moist and had a fabulous smoke flavor!


Wasn't sure what to expect, but it was a definite win & I'll do this again!
__________________
Help Support The Navy SEAL Foundation: HERE
massphatness is offline   Reply With Quote
Old 09-05-2017, 08:05 AM   #633
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Sous vide

ginger ale? sounds interesting, been adding ginger to a lot of stuff lately, gonna keep that in mind next time I'm looking to spice things up
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 09-05-2017, 08:14 AM   #634
CigarNut
F*ck Cancer!
 
CigarNut's Avatar
16
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 18,038
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

Looks really good, Vin!
__________________
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.
CigarNut is offline   Reply With Quote
Old 09-05-2017, 08:20 AM   #635
massphatness
Where's my buffaloooo ...
 
massphatness's Avatar
16
 
Join Date: Oct 2008
First Name: Vin
Location: MassHolia
Posts: 12,688
Trading: (206)
ERdM
massphatness has disabled reputation
Default 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
massphatness is offline   Reply With Quote
Old 09-05-2017, 08:35 AM   #636
icehog3
Admiral Douchebag
 
icehog3's Avatar
15
 
Join Date: Oct 2008
First Name: Tom
Location: Clermont, Kentucky
Posts: 70,443
Trading: (61)
HUpmann
icehog3 has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by massphatness View Post
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.
__________________


Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!
icehog3 is offline   Reply With Quote
Old 09-05-2017, 08:42 AM   #637
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
11
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 8,119
Trading: (24)
Bolivar AirForce (Retired)
Porch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to behold
Default Re: Sous vide

Quote:
Originally Posted by icehog3 View Post
I love it when a ginger breaks down my protein, and her rub tenderizes my meat.

__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 09-06-2017, 08:55 AM   #638
Wharf Rat
I'll get up and fly away
 
Wharf Rat's Avatar
3
 
Join Date: Oct 2008
First Name: Bob
Location: Florence, SC
Posts: 778
Trading: (7)
RA
Wharf Rat will become famous soon enoughWharf Rat will become famous soon enough
Default 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
Wharf Rat is offline   Reply With Quote
Old 09-06-2017, 09:20 AM   #639
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default 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
stearns is offline   Reply With Quote
Old 09-06-2017, 01:01 PM   #640
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,335
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default 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
stearns 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 01:55 AM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.