Sous Vide (1 Viewer)

[TRAIL TAILOR]

I actually started this as a kitchen toy thread.. However, I can see I am going to go ballistic trying out this cooking process...

Had salmon last night and tonight... New York strips.

Took two steaks and cut in half to try a few different flavors.

1) Sea salt and cracked pepper
2) My rub
3) Store bought seasoning
4) OB's pepper sauce.

135F should get me and the wife at a happy temperature..

So stay tuned for some more mouthwatering ..
Cheers,

J

 

[Trollhole]

Never heard of this before I read this. The steak process has me very interested. Going to have to give it a try. Already have the vac bags and a couple croc pots.

 

[TRAIL TAILOR]

Never heard of this before I read this. The steak process has me very interested. Going to have to give it a try. Already have the vac bags and a couple croc pots.

I could not believe how succulent the salmon was last night. I am all over this like a fat kid on a cupcake Marshall. You won't be disappointed IMO.

J

 

[Butt Ugly Chuck]

At Thanksgiving I did a deep fried Sous-Vide Turkey Porchetta ah la Serious Eats. It's cooked Sous-Vide then lightly deep fried to put a crust on it. The photo below is from the Serious Eats site, but mine turned out the same.

It was VERY tasty and VERY juicy, though I over-salted mine. Looking forward to trying more.

Butt

 

[TRAIL TAILOR]

Here are a few starter pics... More to come ...

J

 

[TRAIL TAILOR]

I also switched to our bigger crock pot for this as well. Another great thing about this process is the clean up... The wife loves not scrubbing pots and pans that I've messed up..


J

 

[TRAIL TAILOR]

At Thanksgiving I did a deep fried Sous-Vide Turkey Porchetta ah la Serious Eats. It's cooked Sous-Vide then lightly deep fried to put a crust on it. The photo below is from the Serious Eats site, but mine turned out the same.



It was VERY tasty and VERY juicy, though I over-salted mine. Looking forward to trying more.

Butt

That looks SPECTACULAR Butt.. I plan on a stuffed pinwheel style pork loin with spinach, apples, walnuts and cranberries cooked in a spiced apple and rum cider in the near future.

J

 

[TRAIL TAILOR]

The results are in... and in 1st place -- the plain sea salt and pepper.. 2nd -- OB's pepper sauce, 3rd -- my rub, and in 4th --the store bought stuff..

The first three steaks were some of the juiciest and most tender steaks I have had and that is saying a lot coming from a NY Strip. I can only imagine what a tenderloin will be like.

I cooked the steaks for 45 minutes at 135F.. I think a little lower temp would have been perfect. 125-130F is where I will cook the next steaks for a true medium rare result. I seared the steaks and then let them rest for a few minutes.

This cooking process is the bomb.. A must IMO for everyone.

Eat your hearts out!

J

 

[JohnVee]

I've been wanting to get into this since I saw the ATK show where they did the chicken breasts like a boiled egg instead of using the $$$ machine. My chicken breast didn't work out so well but the sous vide method really intrigued me.

But - my opinion only - it seems wrong to cook red meat like this! I'd think the grill searing would be the only way to get my friends to eat it. Gray steak just isn't appetizing.

Keep us posted as this new obsession continues.

--john

 

[TRAIL TAILOR]

I've been wanting to get into this since I saw the ATK show where they did the chicken breasts like a boiled egg instead of using the $$$ machine. My chicken breast didn't work out so well but the sous vide method really intrigued me.

But - my opinion only - it seems wrong to cook red meat like this! I'd think the grill searing would be the only way to get my friends to eat it. Gray steak just isn't appetizing.

Keep us posted as this new obsession continues.

--john

The sous vide process results in great product however, pasty pale in appearance. Yes, I seared these steaks and I will continue this practice moving forward. The crust was magnificent... Your friends and family will love it... TRUST ME!!

J

 

[TRAIL TAILOR]

On to chicken breasts..

1) Salt and pepper
2) Asian marinade

NOTE** I put too much marinade in the bag and couldn't get a good vacuum.. Had to pour and 3/4 of it out to get a acceptable vacuum.

I'll have this tonight.. Just prep pics..

J

 

[e9999]

Put me in the "Major doubt" column.
Seems like one step closer to pink slime and one away from lovely juicy seared grilled steaks.
I like the contrast between seared flavorful exterior and rare interior, grilling carcinogens be damned...

 

[TRAIL TAILOR]

Different strokes for different folks... I like it so far... Many people have probably had it countless times and just don't know it.. If you have eaten out in the past few years there is a very good chance you've had a steak, chicken, fish and certainly vegetables cooked this way. Seems like a lot of restaurants use this process as a standard now in their day to day operations from what I've researched.

J

 

[TRAIL TAILOR]

Here are pics of the chicken breasts.. I'm still finding that the simple salt and pepper seasoning has the best flavor and moisture content once cooked.

I stir fried some veggies and tossed in the chicken.. Down to the last bite, the chicken was moist and tender.

Chicken is by far the best looking after cooking. So lobster, shrimp and pork should be decent as well..


J

 

[ojaij40]

Put me in the "Major doubt" column.
Seems like one step closer to pink slime and one away from lovely juicy seared grilled steaks.
I like the contrast between seared flavorful exterior and rare interior, grilling carcinogens be damned...

YOUR a "Major doubt"

 

[spressomon]

So for steaks, chops, etc. the sous vide seems like it fulfills results similar to reverse-sear type grilling. Take steaks to 115-120 degrees F, with the sous vide, and then finish them on the BBQ. Have you tried using this method with steaks J?

 

[TRAIL TAILOR]

So for steaks, chops, etc. the sous vide seems like it fulfills results similar to reverse-sear type grilling. Take steaks to 115-120 degrees F, with the sous vide, and then finish them on the BBQ. Have you tried using this method with steaks J?

I seared the NY strips in a grilling pan on the stove. I will try the gas grill or charcoal next. You have to get the grill as hot as possible and sear for the least amount of time to keep the internal temp down to satisfy your liking.

J

 

[spressomon]

^ agree on the high temp quick sear. It will be fun learning and experimenting!

 

[TRAIL TAILOR]

For rare- med rare I'd go 120ish if you plan on a grilled sear. It's a blast Dan you'll enjoy.

J

 

[spressomon]

Following reevesci's lead I made the sous vide maiden voyage tonight using some NorCal ocean King salmon fillets. I opted to cook it in the SV at 122*F for 30-minutes and then a very quick flip-flop in the steel saute pan to give it a little color and caramelization. A few thin pats of butter, smoked salt and fresh ground pepper kept it simple in the bag.

The salmon was cooked consistently even though it contained thick and thin sections...a first for me! It was moist, tender, flavorful and not wanting for anything...except more

The SV King, roasted butternut squash soup and some short grain brown rice was tonight's dinner fare...

I have a small kobe boneless prime rib roast I think I'm going to slice thick and give it the same treatment...stay tuned.

Thanks J for leading the way and posting up about the sous vide method ala crock pot!