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It is currently Wed Apr 24, 2024 10:25 pm
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snozzberries
Site Supporter
Location: King County Joined: Thu Oct 16, 2014 Posts: 4012
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Has anybody used cooked food via the Sous-vide method? If you don't know, the basic principle is you put your food in a sealed bag, and then submerge it in water that is at the final temperature you want your food to be. So if you pull your steaks off the grill at 133f, then you cook in 133f water. That way it's impossible to cook them too long. Wiki article https://en.wikipedia.org/wiki/Sous-videImgur album of deliciousness https://imgur.com/gallery/EwCJzThe machine: https://smile.amazon.com/gp/product/B00UKPBXM4I cooked a steak via this method once with a friend, and it was okay. I like the idea, but feel I would need practice. Does anybody swear by it? At $150 the machine isn't free. I'd also want to buy a vacuum sealer. Food Saver https://smile.amazon.com/FoodSaver-Auto ... 00DI342B4/
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Mon Oct 30, 2017 5:38 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28191
Real Name: Ace Winky
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The plastic contact does NOT excite me in the least.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Mon Oct 30, 2017 5:53 pm |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17822
Real Name: Chuck
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We've talked about it in Wagrubs. Pull the meat a little early then toss it on the grill to get the proper finish.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Mon Oct 30, 2017 6:04 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52068
Real Name: Steve
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Moving thread to . . . you guessed it . . . WaGrubs.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon Oct 30, 2017 6:05 pm |
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snozzberries
Site Supporter
Location: King County Joined: Thu Oct 16, 2014 Posts: 4012
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MadPick wrote: Moving thread to . . . you guessed it . . . WaGrubs. RIP my thread
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Mon Oct 30, 2017 6:54 pm |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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But +1 to your thread start count, and +2 to your post count. So you got that going for ya.......which is nice.
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308)
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Mon Oct 30, 2017 6:58 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28191
Real Name: Ace Winky
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Pablo wrote: The plastic contact does NOT excite me in the least. Respond to this. You started it.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Mon Oct 30, 2017 7:03 pm |
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snozzberries
Site Supporter
Location: King County Joined: Thu Oct 16, 2014 Posts: 4012
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Jagerbomber35 wrote: But +1 to your thread start count, and +2 to your post count. So you got that going for ya.......which is nice. WTF? Who cares about stupid statistics like those? Do we get a reward for winning? Pablo wrote: Pablo wrote: The plastic contact does NOT excite me in the least. Respond to this. You started it. I'm the one asking the question. I don't have answers. Are food-saver bags better than zip-lock bags? Are freezer-bags better than regular zip-lock bags? Are they BPA free like my Nalgene bottle wasn't? Will we be leeching plastic into our food by using Sous-vide? No fucking clue.
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Mon Oct 30, 2017 7:15 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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I'll bite.... It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide. Maybe don't get cooking techniques off of Wikipedia. Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better. You also could have searched Sous Vide here & found a lot of info, as recently as last week.
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Mon Oct 30, 2017 7:16 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28191
Real Name: Ace Winky
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Will anyone debate the heated food/plastic contact aspect with me? It turns me off, cold.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Mon Oct 30, 2017 7:22 pm |
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snozzberries
Site Supporter
Location: King County Joined: Thu Oct 16, 2014 Posts: 4012
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NWGunner wrote: I'll bite.... It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide. Maybe don't get cooking techniques off of Wikipedia. Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better. You also could have searched Sous Vide here & found a lot of info, as recently as last week. Sorry I guess I used the wrong word. Then/Than. If you would normally cook a steak until 133 degrees on the grill, use that as a baseline. Cook your steak in 133 degrees water. Afterwards, grill it on super-hot for a couple seconds to sear the outside.
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Mon Oct 30, 2017 7:26 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52068
Real Name: Steve
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snozzberries wrote: MadPick wrote: Moving thread to . . . you guessed it . . . WaGrubs. RIP my thread It looks pretty alive and well to me. General request: Please post in the correct section of the forum, not the section where you think it will get the most views. Thank you.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon Oct 30, 2017 7:36 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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snozzberries wrote: NWGunner wrote: I'll bite.... It seems you haven't read any of the links you posted if you think you grill it to 133 degrees, and then sous vide. Maybe don't get cooking techniques off of Wikipedia. Go to Serious Eats, and search Sous Vide. You'll find everything you need, including which product works better. You also could have searched Sous Vide here & found a lot of info, as recently as last week. Sorry I guess I used the wrong word. Then/Than. If you would normally cook a steak until 133 degrees on the grill, use that as a baseline. Cook your steak in 133 degrees water. Afterwards, grill it on super-hot for a couple seconds to sear the outside. Almost. If you wanted finishing temp to be 133, would cook it to, say 123-125 degrees, pull it, and then pan-sear or put on very hot grill for a minute or two each side. It will sear much faster than from fridge or room temp.
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Mon Oct 30, 2017 7:50 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15235
Real Name: chris
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_________________
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Mon Oct 30, 2017 8:40 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52068
Real Name: Steve
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I'm starting to think that snozz doesn't use "view unread posts."
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon Oct 30, 2017 8:42 pm |
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