Sous Vide

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Are you still using your crock pot with the temp probe for yours?
 
That's what I'm using, the Dork Food DSV unit, and I have several Crock pots to choose from. I have no experience with the high $$$ units to compare, but so far I've been really happy with the results. It does take awhile to heat up, even if I fill the bowl with hottest water from the tap (do it twice, once to heat up the bowl, then again for fresh hot water). I suppose if I was in a hurry I could stick the bowl in the microwave for a bit, but then this is not a "fast cooking" method anyway. Patience is worth it!

It's small enough that it doesn't really matter if you don't have a circulator pump.

I'd also like to try some sort of immersion heater in a cooler, with the DSV. I have a little submersible fountain pump I found at Harbor Freight, I'd have to check the temp rating though.
 
KLF said:
That's what I'm using, the Dork Food DSV unit, and I have several Crock pots to choose from. I have no experience with the high $$$ units to compare, but so far I've been really happy with the results. It does take awhile to heat up, even if I fill the bowl with hottest water from the tap (do it twice, once to heat up the bowl, then again for fresh hot water). I suppose if I was in a hurry I could stick the bowl in the microwave for a bit, but then this is not a "fast cooking" method anyway. Patience is worth it!

It's small enough that it doesn't really matter if you don't have a circulator pump.

I'd also like to try some sort of immersion heater in a cooler, with the DSV. I have a little submersible fountain pump I found at Harbor Freight, I'd have to check the temp rating though.
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K, our hot water is 130F out of the tap. Probably the setting on the heater itself. :grinpimp: Allied used to make a 1000W heater for around $35.00.. Will heat the water to over 150F.. Would be perfect size for a cooler cook bath IMO..

J
 
I finally got around to trying some pork chops sous vide. I used the Waring vacuum sealer and bags in our turkey roaster for 2 hours. The bags held the seal, but I think I should have patted the chops dry before vacuum sealing as some of the juice got into the seal part and cooked/solidified in there. Adios 2 bags.

I seasoned the chops with kosher salt, pepper, and some ranch mix. I finished them on the grill. The chops were by far the most tender we've ever eaten and super tasty! Delicious, absolutely delicious!!!
 
bigndn said:
I finally got around to trying some pork chops sous vide. I used the Waring vacuum sealer and bags in our turkey roaster for 2 hours. The bags held the seal, but I think I should have patted the chops dry before vacuum sealing as some of the juice got into the seal part and cooked/solidified in there. Adios 2 bags.

I seasoned the chops with kosher salt, pepper, and some ranch mix. I finished them on the grill. The chops were by far the most tender we've ever eaten and super tasty! Delicious, absolutely delicious!!!
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Chad, I ran into the same issues with the pump sucking in too much juice...I pat dry everything now and use cold butter and fresh cut items to eliminate the issue you had.

I marinaded some chops in apple cider and my rub, then dried them off prior to bagging them. Worked really well.

Glad your chops turned out good. I know I started this thread , but this cooking process is fun and DAMN sure tasty IMO..

J
 
I am leaning towards getting the turkey roaster and the dork temp thing. My fairly large crock pot wouldn't do well with any more than two small steaks. And I have a crock pot (electronic) so I don't need another except for this magic.
 
myquestoyota said:
I am leaning towards getting the turkey roaster and the dork temp thing. My fairly large crock pot wouldn't do well with any more than two small steaks. And I have a crock pot (electronic) so I don't need another except for this magic.
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I'm curious to see this set-up. I assume it works the same way just on a larger bath scale. It is just the two of us and we hardly ever entertain.. so our 4, 6, and 10 quart crock pots are more than plenty for us. I can put 4 -1.5# salmon fillets in my biggest one.

J
 
Ya, I've done 2 large pork chops in my medium sized one (I'll try to look at the size later).

But we have a couple of those roasters at church for keeping sides warm when we do suppers. That would work well for entertaining.

The advantage of the larger size is less temp drop when you put the bags in.
 
KLF said:
Ya, I've done 2 large pork chops in my medium sized one (I'll try to look at the size later).

But we have a couple of those roasters at church for keeping sides warm when we do suppers. That would work well for entertaining.

The advantage of the larger size is less temp drop when you put the bags in.
Click to expand...


Gotcha, I have found that +6 degrees is about right for a couple bags in my set-up and then after 5-7 minutes I reset the Dork to the temp I want. Then the temp stays within 2 degrees for the remaining cook.

J
 
Hey try that out KLF and report back before I take the plunge and have yet another cooler sized cooking appliance I use once in a while.
 
First sous-vide tri-tip later today...


...more news to follow :D
 
spressomon said:
First sous-vide tri-tip later today...

...more news to follow :D
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Awesome! Can't wait for he followup!!!

On another note, my first attempt at sous vide was so tasty and tender that I've already ordered a Sous Vide Supreme Chef water oven. I got a screaming deal on fleabay, so hopefully it comes thru shipping well. I figure for a family of 6 + entertaining, we'll get plenty of use out of it in the long run.
 
bigndn said:
Awesome! Can't wait for he followup!!!

On another note, my first attempt at sous vide was so tasty and tender that I've already ordered a Sous Vide Supreme Chef water oven. I got a screaming deal on fleabay, so hopefully it comes thru shipping well. I figure for a family of 6 + entertaining, we'll get plenty of use out of it in the long run.
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Chad, Is this the one you bought? I'm looking at this model:

http://www.amazon.com/dp/B003AYZIB4/?tag=ihco-20

J
 
Ok...several online sous vide threads I found stated, for the roast to be rare for serving, to take the tri-tip to 135*F via sous vide. That made me just a little nervous so I opted for a lower temp water bath at 126*F. The crockpot (ceramic) was full of water and preheated to 126*F when I dropped the vac'd roast in at 1:30PM this afternoon. The temp, due to the temperature of the roast when it went in to the sous vide/crock pot, dropped to 118*F but came back up to 126*F within about 45-minutes where it sat until about 5:30PM.

I originally was going to roti the roast and after thoroughly coating it with Santa Cruz ground chile powder and salt I decided the next day to try the sous vide. In hindsight I, given the sous vide style prep I would have dusted the roast much lighter in the SC powder...or just used S&P; after the grill session, at 1000*F, it over-charred. Or maybe just letting it get happy for 1-minute per side over the hot coals would have been the winning ticket.

From sous vide to the grill, stoked with lump & fresh red oak, it spent about 2-minutes per side before I pulled for a 10-minute foil tented rest.

Sous Vide Tri-Tip 1.webp


Sous Vide Tri-Tip 2.webp


Sous Vide Tri-Tip 3.webp


Sous Vide Tri-Tip 4.webp
 
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To sum up (with the two money shots :)):

The good: The tri-tip was super juicy and very tender (relative to tri-tip). I'm glad I opted for 126*F on the Dorkfood DSV controller as the roast was near perfect for doneness. Next time I will try dropping the water bath to 122 or 123. I think this will be perfect for the rare side of medium-rare (yeah I know: "RARE" :D).

The other very good feature for this style of cooking, consistent with sous vide and/or reverse sear type grilling: The evenness of the roast's internal temp...top to bottom and side to side!

The "just OK" (not bad...just not a raver): Given the roast only spent about 4-minutes over hot coals it didn't have any woodiness/roastiness/BBQ grill flavor component.

I BBQ tri-tips on my komodo using the rotisserie, with indirect coals, and they come out top of the world; albeit not quite as juicy and not quite as tender as today's sous vide session...but damn close, damn good and no missing the fact it spent some time over red oak.

However, today's sous-vide/tri-tip session was a fun and learning experiment!

So far my favorite sous vide has been with wild King salmon. Next up will be pork loin chops.

Sous Vide Tri-Tip 5.webp


Sous Vide Tri-Tip 6.webp
 
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reevesci said:
Chad, Is this the one you bought? I'm looking at this model:

http://www.amazon.com/Sous-Vide-Supr.../dp/B003AYZIB4

J
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Yup, but the professional 'chef' model. Same size, just rated for more use. Same price.

As luck would have it, I bid on a demi on flea bay, got outbid, bought the 'chef' model, and got an email today that I won the demi, too. WTFO??? Someone must have cancelled their bid.

It could be YOURS for the low price of what I've paid for it.! ;-)
 
spressomon said:
To sum up (with the two money shots :)):

The good: The tri-tip was super juicy and very tender (relative to tri-tip). I'm glad I opted for 126*F on the Dorkfood DSV controller as the roast was near perfect for doneness. Next time I will try dropping the water bath to 122 or 123. I think this will be perfect for the rare side of medium-rare (yeah I know: "RARE" :D).

The other very good feature for this style of cooking, consistent with sous vide and/or reverse sear type grilling: The evenness of the roast's internal temp...top to bottom and side to side!

The "just OK" (not bad...just not a raver): Given the roast only spent about 4-minutes over hot coals it didn't have any woodiness/roastiness/BBQ grill flavor component.

I BBQ tri-tips on my komodo using the rotisserie, with indirect coals, and they come out top of the world; albeit not quite as juicy and not quite as tender as today's sous vide session...but **** close, **** good and no missing the fact it spent some time over red oak.

However, today's sous-vide/tri-tip session was a fun and learning experiment!

So far my favorite sous vide has been with wild King salmon. Next up will be pork loin chops.
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D, that looks amazing. Yes, salmon is hard to top IMO with this process. So, 45 minutes for re-ramp in water temp?? WOW mine has never dropped that much for that long. Maybe my crock pot or the fact I haven't cooked that size of a piece yet... I'll be interested to see.

Thick cut chops were awesome...

I was going to tell you yesterday (didn't want to hijack your cook thought) that I read where a person smokes the meat at 140-160 for 1-2 hours to get a little smoke infusion and ring and then puts in the sous vide and then sears it to finish it... They claim it is the best thing they have ever eaten.

Need to try both methods SOON!

J
 
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