Sous Vide

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reevesci said:
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.

J
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That's really interesting! I was thinking of doing something similar! Sounds delicious for sure.
 
^ J, this sounds like what is needed to bring the all important wood flavor layer to the party! I, for all of 3-seconds as I detest liquid smoke, thought about...liquid smoke (sacre bleu)!

Then, with the smoking session before the sous vide, I think you'd have the best of all worlds: Tender, juicy, consistent internal temp and more robust flavor. But what a process!
 
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spressomon said:
^ But what a process!
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Seems more like a high maintenance prom date than FUN FOOD... However, I'll try it and see when I get a chance... If you didn't have 6-12 hours to babysit the smoker, I can see this as a viable option.

I'm not keen on liquid smoke either.

J
 
I can see where you could toss the steaks into the smoker after or while you were smoking something else and then vacuum seal them for sous vide later. I did this with a rib roast that had a couple of leftover steaks on it. But did not combine with the sous vide technique but I will next time.
 
We learned how to do cold smoking a couple of weeks ago. I did a pound or so of shrimp, when we used them to make quesadillas. Delicious. It's really not hard to do.
 
Did some swordfish the other day, mostly following this recipe: http://svkitchen.com/?p=2250 I tweaked the salsa a bit, added a handful of cilantro and some lime zest and juice since I had some in the fridge. Freezing the olive oil is a neat trick, makes putting the bags together much easier. Ya gotta be fast though, it melts really quickly. I even torched the fish after it came out to get a little crust. Very tasty, with a side of cous-cous and a fresh salad.
 
Just salmon again.... single barrel glaze and salt 'n' peppa style... It was very good.

HA!...
J

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Salmon is in the bath right now. S&P, red onion, a sliver of lemon, and a splash of EVOO.

Mushroom/parm risotto on the stove too.

Can't wait.

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^ the hook is set deep :D Can't wait for your reports and photos back...
 
Oregon ocean waters is already open for commercial salmon season...Cali waters opens May 1...supposed to be a decent season for catch. Our local fish house, where I buy a majority of the fish we cook, had two beautiful whole king's yesterday...$16.95/lb...which will come down after Cali opens.

Getting superb local Monterey Bay halibut right now...
 
Wow, looking good!!! Can I come for dinner? ;-)
 
I have Waring bags and a sealer I've used for storing smoked cheese and other things. When I bought them I figured at some point I would use them to cook in water, but it's just never appealed to me. Seems like a long time and extra steps compared to going to straight to the grill. I'll have to look into it I guess.
 
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