who has one and what vacuum seal/bag system do you use? pros cons? general sous vide wisdom? Thanks.
Nevermind, food saver is the answer
As I saw.... If you put a rolled up paper towel near the top, it can help to curtail the liquids from interfering
food saver is what they use at the modernist cuisine lab so thats what Ima get.
The fancy pantsy Mexican resort we are going to in a couple weeks has a Molecular Gastronomy restaurant. In case you want to eat some Nitrogen infused cauliflower butter in Mexico. I bet they have a Sous Vide.
when in mexico...id prefer toave traditional mexican food, rather than a deconstrcuted taco with salsa gelee and scallop foam.
I dont care about molecular astronomy, but I gots a sous vide machine now, should be interesting.
Put a fucking steak in there and cook it for a whole day, then use your blowtorch to put a delicious crust on it. Wash your hands first.
Try not to poison yourself.
That is what I saw on TV.
hey...... this food saver shit is pretty cool. I can vacuum pack my weed...on weed
havent cooked any sous vide yet tho
soon
Put a squirrel in a sous vid bag and report back.
I was expecting duck confît.
That's not what you think it is.
???
http://norecipes.com/blog/sous-vid-duck-confit/#sthash.96lcBQeZ.dpbs (http://norecipes.com/blog/sous-vid-duck-confit/#sthash.96lcBQeZ.dpbs)
QuoteThis week on Sous Vide Saturday I'm going to talk about one of those dishes that sous vide cooking was practically invented for: duck confit.
sure...duck confit sounds great...Ill get on it soon. :)
Duck conf what? You don't want that, make a steak like a man.
A boiled steak, that's a Phyllis Diller joke.
I've got some lovely duck breasts in the freezer from a buddy who bird hunts but I definitely won't be cooking them in a goddamned plastic bag.
the advantage of cooking sous vide, according to Modernist Cuisine, is that it cooks the food evenly to a precise temperature all the way thru. I look forward to not having to guess when my steaks are done to perfection and inevitably missing that mark by 30 seconds or so. meat is typically browned on the outside after cooking sous vide. bkowtorch or hot pan just enough to make a crust.
for tougher cuts of meat the cooking times are insanely long. 100 hours for braised shortribs.
seems like something youd be INTO Rager, not raging against :P
Modernist Cuisine is exactly what I'm not into. I'm into old rustic cooking. Fire and hot quick action of stove top cooking and grilling. Don't get me wrong, I love slow cooking too; like braising and roasting. The sous vide thing has never been my deal. And If I do any confit it's directly in the fat or something like french fingerling potatoes confit in olive oil. yum
Quote from: RAGER on March 21, 2013, 11:19:23 AM
I've got some lovely duck breasts
I'll bet you do, sweetheart.
You wait until I show em off.
I gotta admit Im not into modernist cuisine so much myself. But we have all the shit cause of a work connection. the books, the sous vide machine all of it.
I might as well use it. I will report back and letcha know if its any good.
I doubt I will do a fancy Mod C recipe, with tarrot chip ribbons and lobster foam and all that crap...I'll just use the technique to cook the meat.
This seems, like everything in existence since Cobain died, like something you would dismiss out of hand. This sous vide machine is clearly indicative of your demise and something you should reject as well.
Quote from: MadJohnShaft on March 22, 2013, 05:40:16 AM
This seems, like everything in existence since Cobain died, like something you would dismiss out of hand. This sous vide machine is clearly indicative of your demise and something you should reject as well.
I dont doubt your wisdom in this matter...but like I said, i have the machine...should I not use it?
So what does the "machine" consist of? A seal a meal?
The sous vide machine itself is a unit that sits on top of a large pot or vat of your own choosing. It looks like a mini outboard motor for your stew pot basically. It circulates the water, heats it to an exact temperature..this is like a $600 machine.
THe Food Saver is a vacuum sealer. Separate maching used to bag your food and vacuum the air out before cooking.
sous vide means "under vacuum" so youre cooking things in a vacuum of sorts. about $200 for the fanciest model.
Modernist Cuisine 5 volume cookbook, I think is $600?
so yeah... you too can cook sous vide for about $1400 :D
Everything but the Food Saver was free.
The food Saver can be used to store your food also...its a pretty cool device.
I dont know if its $200 cool if youre just using it to preserve your food longer...but it is kinda neat.
SHaft should be all over this...
did a filet mignon. 35 min at 129 degrees. Machine was quiet and easy to use. seared in a pan afterwards to obtain slight crust (coulda gone longer) . no sauce. right up there in my top 2? steaks ive ever had. cooked perfectly and evenly all the way thru. easy prep and cleanup too.
i said Id let ya know and thats an honest review ...I am, as anyone who knows me knows, a charcoal grillin weber kinda guy...but good is good.
Now you have to try sous vide filet buckaroos. I'd be concerned about the pickle/meatflap assembly's structural integrity. We expect a full report. ;)
Quote from: I,Galactus on March 25, 2013, 09:28:30 AM
Now you have to try sous vide filet buckaroos. I'd be concerned about the pickle/meatflap assembly's structural integrity. We expect a full report. ;)
that is a great idea!! the vacuum sealing should help keep the roll shape intact.
I did just read aboot a steak method that is a bit unorthodox that i WILL try. You take a completely frozen solid steak and bake it in the oven at low temp for like an hour to get to temp then sear it in a cast iron pan. Supposed to be really good.
My favorite method is an Alton Brown method that takes aboot 5 minutes and includes a scorchingly hot dry cast iron skillet, a 500 degree oven and an inverted plate.
Quote from: RAGER on March 25, 2013, 12:42:38 PM
I did just read aboot a steak method that is a bit unorthodox that i WILL try. You take a completely frozen solid steak and bake it in the oven at low temp for like an hour to get to temp then sear it in a cast iron pan. Supposed to be really good.
My favorite method is an Alton Brown method that takes aboot 5 minutes and includes a scorchingly hot dry cast iron skillet, a 500 degree oven and an inverted plate.
In the modernist Cuisine Cookbook, they have an elaborate method for cooking a hamburger that involves flash freezing it for some reason.
you know how when you cook a steak...the only portion that is (hopefully) perfectly done is the very center? there is usually a good 1/4 inch of steak on either side that is over cooked. This was done perfectly all the wy thru and thats a bigger improvement in taste and texture than one might imagine.
(http://cuisinetechnology.com/_image/_sousvide-professional/beef-comparison-lg.jpg)
super easy process too, just bag it and toss it in, no need to ckeep checking it and no need to "rest" it when its done cooking.
Tonight , gonna sous vide a cod maybe..cod or pork chops. the chops are prtty thin tho, I will probably just pan fry em.
finally did the poached eggs. best ive had.
Why only 35 min? Thought you do these for hours and hours
Confit is hours.
Chovie, So you use plastic bags every time you cook something? This bothers my inner hippie.
Quote from: RAGER on April 01, 2013, 10:49:56 AM
Confit is hours.
Chovie, So you use plastic bags every time you cook something? This bothers my inner hippie.
The eggs you just stick in the warm water bath...( i dont see how this techincally qualifies as sous vide since its not under vacuum). For a trad poached egg, its all about time and its a guessing game as to how long to cook em. When you can control the temperature to a tenth of a degree as you can with the sous vide bath, its all about temperature and you can get exact and consistent results every time. 149 degree egg is different than 151 degree ,see chart below.
Shaft, you cook large tough cuts of meat for days sous vide to make them tender. beef short ribs is 100 hours, havent gone there yet.
I am digging the food saver apart from the sous vide action too. Buy a bag of limes, "food saver" half of em...reseal tater chip bags...got more ham than you can eat in a week? food saver half and freeze.
Heres the egg chart
(http://3.bp.blogspot.com/-4voEm7_aZH0/UH4DxeJuHII/AAAAAAAApMU/zaOp4dMZPVA/s1600/Temp_Ref+a.jpg)
Liquids? Put in bag, freeze in freezer, vacuum seal and they won't get sucked up.
It's a fucking miracle thanks to Cooks Illustrated.
I just a read a thing on heat shocking fruits and veggies to help their lifespan in the fridge. Seems a sous vide bath would work well. Specific temps for specific foods. Look into it.
I'd like to vacuum seal a hot naked chick with big tits.
That would not be Weird Science, it would be Modernist Science!
Quote from: MadJohnShaft on April 05, 2013, 12:41:51 PM
I'd like to vacuum seal a hot naked chick with big tits.
here ya go...
(http://mangopixie.files.wordpress.com/2013/03/892377_625298900818960_331210241_o.jpg?w=529)
How did you make that?
142 degrees for 15 hours
made pork loin this weekend. unreal, best ever. 3 hours at 135 degrees.
Did you brown it in a hot pan at the end or no need?
I would definitely have to brown it at some point in time or it would seem too British.
Does it pour out of the bag easily, at the end? ???
yeah you gotta sear the meat at the end, get a crust on it. Ive been using a hot pan on the stovetop but just bought a torch for searing future cuts.
the loin was super juicy and tasty and perfectly done all the way thru...wow it was good. had it with some chanterelles
Where'd you get the chanterelles this time of year? Were they frozen or dried?
i've been finding chanterelles here recently. but we're having a wetass year. found a couple pounds a couple weeks ago. awesome.
Quote from: Lumpy on August 19, 2013, 03:42:19 PM
Does it pour out of the bag easily, at the end? ???
Nobody liked my joke. :-\
Quote from: khoomeizhi on August 19, 2013, 08:33:36 PM
i've been finding chanterelles here recently. but we're having a wetass year. found a couple pounds a couple weeks ago. awesome.
What??!! man it seems they make their first appearance here after the first
frost.
Could I sous vide a whole damn chicken?
(I am behind 8 frozen chickens to use up somehow.)
Quote from: MadJohnShaft on August 19, 2013, 09:13:07 PM
Could I sous vide a whole damn chicken?
(I am behind 8 frozen chickens to use up somehow.)
I havent liked sous vide for chicken. somehow its just not as good as a standard oven roasted chicken.
you couldnt sous vide a whole bird because the air in the chest cavity would prevent a good vacuum seal l and the bag would float. cut it in half and youd be fine.
How about an alive chicken? It would flop around, assuring even cooking.
what if you stuffed the chicken first?
With a tender live delicious baby rabbit
sous vide a turducken?
Probably Chovie d is too stoned
I am limited by the size of my enclosure (pot). I suppose I could sous vide a turducken inside a large cooler or something.
next Im gonna try lamb shanks
While stoned?
There are lots of interesting things to read about sous vide. And food safety since a cooked piece of meat can be stored and finished later. Did you try that?
Steak ala sous vide bags doesn't look like this
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps2bb9b6eb.jpg)