Cigar Asylum Cigar Forum  

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

Reply
 
Thread Tools Display Modes
Old 07-24-2017, 09:21 AM   #601
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

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!







__________________
Keith
BigAsh is offline   Reply With Quote
Old 07-24-2017, 09:23 AM   #602
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

__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 07-24-2017, 09:29 AM   #603
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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 BigAsh View Post
.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!
I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 07-24-2017, 09:46 AM   #604
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great.

For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130*, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare).
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 07-24-2017, 11:23 AM   #605
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

That looks awesome, Keith!!
__________________
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 07-25-2017, 05:15 AM   #606
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

Looks great, Keith.

Ben, What cut of lamb? Another leg?
__________________
Sex junkie looking for a dealer
jonumberone is offline   Reply With Quote
Old 07-25-2017, 07:20 AM   #607
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

Ya it was the rest of the boneless leg roast, most things I buy big and cut down/freeze for later, the downside of almost always cooking for just two
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 07-27-2017, 12:45 PM   #608
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

Question for you gurus, a few of us are helping some friends move all day Saturday so I was trying to think of something easy we can all have for dinner at their new place without too much work/mess, so I'm gravitating towards pre-cooking a tri-tip and finishing it in their oven when we're ready to eat. I've pre-SV'd entrees before and finished on a grill/oven out of the fridge, but it's always been with thinner proteins (pulled carnitas, chicken strips)

If I did this with a thicker steak do I need to take anything into consideration in terms of making sure the inside is hot enough without overcooking the outsides? Or would 5-7 minutes in a broiler bring the whole thing from cold to hot? I was thinking maybe something like putting it in the oven at 200* for 15-20 minutes then cranking up the broiler and proceeding the same way I normally do when it comes straight out of the bath, or even cooking it at a lower temp in the SV so any oven overcooking will bring it up to the level of doneness preferred, but I don't know the best method. If I was making it at home I could put it in a bath at the same exact temp just before broiling, but I don't want to lug the equipment around when the place is already gonna be a mess. Any thoughts from anybody who has tried this?
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 07-27-2017, 12:57 PM   #609
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

I just reheat with the sous vide...then finish in oven like normal....
__________________
Keith
BigAsh is offline   Reply With Quote
Old 07-27-2017, 02:17 PM   #610
Tio Gato
Uncle Kitty
 
Tio Gato's Avatar
10
 
Join Date: Oct 2008
First Name: Jeff
Location: Casa Grande, AZ
Posts: 2,075
Trading: (11)
Partagas
Tio Gato is just really niceTio Gato is just really niceTio Gato is just really niceTio Gato is just really nice
Default Re: Sous vide

Quote:
Originally Posted by BigAsh View Post
Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!
OMG Keith! That is pure food p*rn! Awesome job.
__________________
"You stink like cigars Uncle Kitty!" Said my Boo age 3.
"Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.
Tio Gato is offline   Reply With Quote
Old 07-27-2017, 03:21 PM   #611
Black Coral
Have My Own Room
7
 
Join Date: Mar 2009
First Name: John
Location: Midland Texas
Posts: 2,132
Trading: (11)
Cohiba
Black Coral is a jewel in the roughBlack Coral is a jewel in the roughBlack Coral is a jewel in the roughBlack Coral is a jewel in the rough
Default Re: Sous vide

In the middle of a new recipe for cold brew coffee I found on the sous vide website. First round was awesome needed another brew so I would have some for the morning.

Coffee mason jar 4 cups of water and seal then 146 for 2 hrs the strain and drink or refrigerate
Black Coral is offline   Reply With Quote
Old 07-27-2017, 04:14 PM   #612
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

sounds like hot brew to me

how much coffee do you use? I'm gonna give this a try, I like my coffee steaming hot but I know enough people that love cold brew that I always wish I had some around
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 08-01-2017, 05:52 PM   #613
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

Beef eye of round. Covered in spicy rub, smoke setting on the pellet grill for 2 hours, bagged up and SV for 12 hours at 134F. Chilled overnight in the refrigerator, moved to the freezer for an hour or so before running it through the meat slicer this morning. Almost no juice in the bag or shed when slicing.

Very supple, maybe even a bit too soft. I think I need to dial back the cook time a bit or use a larger cut of meat.

Nice smoke ring, boring photo otherwise.
Attached Images
File Type: jpg roast_beef_20170801_081448.jpg (87.8 KB, 321 views)
T.G is offline   Reply With Quote
Old 08-02-2017, 05:16 AM   #614
Black Coral
Have My Own Room
7
 
Join Date: Mar 2009
First Name: John
Location: Midland Texas
Posts: 2,132
Trading: (11)
Cohiba
Black Coral is a jewel in the roughBlack Coral is a jewel in the roughBlack Coral is a jewel in the roughBlack Coral is a jewel in the rough
Default Re: Sous vide

Ben I use 7 table spoons of coffee in the mason jar.
Black Coral is offline   Reply With Quote
Old 08-18-2017, 02:59 PM   #615
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

Who here is gonna be the first to SV a pig head?
__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 08-18-2017, 06:39 PM   #616
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 stearns View Post
Who here is gonna be the first to SV a pig head?
I sous vided'd a garden salad once. Does that count?




(epic fail btw.)
T.G is offline   Reply With Quote
Old 08-28-2017, 11:54 AM   #617
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,337
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

Had a few friends over last night for the GoT finale, tried to think of something fitting to make for dinner so I ended on a leg of lamb. Went to the butcher and got a beautiful ~6lb leg, bigger than my stock pot so it gave me a legitimate excuse to break out the big tub. I made a spice rub similar to this, although I toasted all of them on a pan before using. I took out the leg, cut around the tip of the bone to make frenching it easier, scored the fat (although not as deep as it should have been) then rubbed it down with half the spice blend. I put a few dashes of liquid smoke in a big vac bag, put the leg in then sealed.

Cooked this for 25 hours at 131* then took it out, patted it down and loaded it up with the rest of the spice blend (althought I added black sesames and a little coffee for the last application, didn't want those flavors permeating but thought they would help make a good crust). I propped it up on a ball of foil and finished in the oven at 450* for 30 minutes.

This thing turned out stunning, better than I could have hoped for. I let it rest about 10 minutes then carved the leg, everything was cooked perfectly. Naturally once I was done I picked up the leg and gnawed at the meat left on the bone. I made a little sauce with the bag juice and some balsamic vinegar, but honestly it didn't need it. My friend's mother came over for dinner as well, she said she hadn't had lamb since she was 10 because she thought she hated it, but after trying this she said she must never had it cooked correctly, because she loved it and would have it again. Even my friend's 5yo daughter was eating it up. Definitely a success I hope to do again sometime soon




__________________
"Ignoring all the racket of conventional reality" - Keller Williams
stearns is offline   Reply With Quote
Old 08-28-2017, 12:34 PM   #618
croatan
Missing Peter
 
croatan's Avatar
5
 
Join Date: Oct 2008
First Name: James
Location: la Vuelta Abajo
Posts: 3,727
Trading: (6)
HUpmann
croatan has disabled reputation
Default Re: Sous vide

Looks and sounds delicious! Thinking I might have to give lamb a try.
__________________
Fumo ergo sum.
croatan is offline   Reply With Quote
Old 08-28-2017, 12:40 PM   #619
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

That looks fantastic!!!
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 08-28-2017, 02:48 PM   #620
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

Awesome job, Ben!
__________________
Sex junkie looking for a dealer
jonumberone 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 12:22 PM.


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.