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Re: Sous-vide cooking

Sun Jan 09, 2022 5:57 pm

MadPick wrote:
golddigger14s wrote:Today I will try to turn an eye round to a beef wellington that will give chef Gordon Ramsay a run for its money.


I like your shit-talking, Chuck.

Pics are required!

That what the SVE guys said. 24 hours at 130 degrees.
It came out pretty good.
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Re: Sous-vide cooking

Sun Jan 09, 2022 5:58 pm

Nice, Chuck! Was it tender?

Your meat is a bit more pink than theirs was, which is a good thing. I didn't realize that such a long time in the sous vide would cause the meat to lose its color like that.

Re: Sous-vide cooking

Thu Jan 13, 2022 5:41 pm

It was fairly tender considering, certainly not tender like the $60 tenderloin I had for xmas.

Re: Sous-vide cooking

Thu Jan 13, 2022 5:43 pm

Excellent. Yeah, it's hard to beat tenderloin for tenderness.

Re: Sous-vide cooking

Sun Jul 17, 2022 4:14 pm

Ahi tuna 118 degrees for 30 minutes then seared for a minute. Steamed snapped peas, jumbo shrimp with cocktail sauce.
https://recipes.anovaculinary.com/recip ... e-ahi-tuna
drool
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Re: Sous-vide cooking

Sun Jul 17, 2022 4:36 pm

Very nice, Chuck!

I bet that ahi was amazing.

Re: Sous-vide cooking

Sun Dec 11, 2022 8:36 am

The guy is kind of goofy, but he knows his stuff.

Re: Sous-vide cooking

Sun Dec 11, 2022 11:58 am

interesting beef wellington more likely gave Gordon a run for taste not $$ 24hrs damn. Interesting comment 72hrs icon_eek supposed to be more tender. Also interesting how he made the duxelle, instead rendering down the the moister and saving it for sauce.



love me some ahi, the shrimp was calling for me

Re: Sous-vide cooking

Sun May 07, 2023 7:39 pm

usrifle wrote:BBQ God says, "Though shalt not boil thy meat, or otherwise cook it in a manner that fire is not involved with for the entire process or i will smite thee"

:bigsmile:


So for some reason, usrifle seemed like the right guy to invite to a sous vide experiment dinner . . . . :ROFLMAO:

I made two kinds of sausage this weekend: Pepperoni pizza sausage and Thai sai ua sausage. In separate but related news, I bought a 17-lb choice brisket, smoked it low and slow overnight until it was about 155 internal, then vacuum-sealed it and cooked it sous vide for about 30 hours. The attraction to this method is that, in theory, you can get it smoked and put some bark on it, but you don't dry it out by cooking it to too high of a temp, and sous vide is forgiving enough that you can "hold" it until you want to serve it, even if that's a day or two later. And of course, if you want to travel with the brisket, it's already vacuum-sealed and ready to go. That's the theory. Here's the reality:

https://rumble.com/v2mm2ua-brisket-smok ... -vide.html

(Cameraman credit: usrifle :bigsmile: )

You know, it wasn't bad. It wasn't my best brisket, but some of that was due to the rub that I used. All in all, it had probably the right amount of tenderness, and I think the concept of smoking following by sous vide probably has some merit.

The following is an ugly pic, but it shows the two kinds of sausage:

Image

Re: Sous-vide cooking

Sun May 07, 2023 7:46 pm

Interesting.

I’ve been reading about it in the reverse.

Sous Vide at 155* for 36 hours, then smoker at 250 for 2-3 hours, or oven at 300 degrees for an hour.

Re: Sous-vide cooking

Sun May 07, 2023 7:53 pm

Yeah, I've seen videos with it being done both ways. I really wanted to do the sous vide last, for that flexibility in holding.

Re: Sous-vide cooking

Sun May 07, 2023 7:56 pm

Gotcha, makes sense.

How was the pepperoni & sausage?

Re: Sous-vide cooking

Sun May 07, 2023 8:17 pm

The sausage . . . oh yeah, the sausage ties into this thread because I put it into the sous vide for the last couple of hours to cook, then just browned it a little in a frying pan prior to serving. Had to give usrifle the full sous vide experience, you know. :wink05:

Both sausages were made with ground pork butt. $1.49/lb at Costco for boneless pork butts . . . what's not to like? So I bought two butts, and made eight pounds of each sausage.

The first sausage is a "pepperoni pizza sausage" with chopped-up pieces of pepperoni and mozzarella cheese, plus some tomato sauce, garlic and Italian seasoning. The second was the Thai sai ua, roughly following the Hot Thai Kitchen recipe: https://hot-thai-kitchen.com/sai-ua/.

Both were good, and I'll enjoy eating them. Neither of them were "omg wow that's amazing." I think the pizza sausage could use a little more cheese, and maybe more tomato. The Thai sausage was good, but I think needs a little more heat and stronger flavors. Don't get me wrong, it already has a very strong flavor, but I'm looking for kick-you-in-the-teeth Thai flavor so I'd amp it up even more. Note that I didn't follow her quantities exactly, so this may be more my doing than hers.

Re: Sous-vide cooking

Sun May 07, 2023 8:29 pm

Good synopsis.

Yeah, Pailin’s recipes are pretty good, but she’s kind of going for a middle-of-the road palate, selling cookbooks, etc.

We bump up the spices a lot with her stuff. We also have some other, older Thai cookbooks that are great.

Not to derail your thread, nice Sous-videing :wink05:

Re: Sous-vide cooking

Sun May 07, 2023 8:50 pm

Well I have to say the Brisket was good, but i Stand by my fire comment. Having said that, the sou-vide for keeping a Fire smoked brisket hot and holding it is a game changer.

I wish I would have dunked my Brisket slice in the juices from the Sou-vide bag though, Steve said that made a huge difference...after I left. :ROFLMAO:

The Sausage? Really liked both. I agree on some more cheese and Tomato sauce for the Pizza one, but I really liked it. The Thai one was good too, it had some spunk to it.

Steve sent me home with one each of the Sausages and a couple nice slices of the Brisket for Wifey. She was on the same page with the Brisket, really liked the Pizza Sausage, but didn't like the Thai Sausage.

That's a personal thing there though, she doesn't care for Thai food.

I'm always up for going to Steve's for one of his food experiments, I have not been disappointed yet! :bow:
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