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Author Topic: 1st sous vide...  (Read 240 times)

Offline Electric Miner

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1st sous vide...
« on: January 11, 2017, 09:33:50 AM »
Trying out the new sous vide cooker my daughter got me for Christmas. The sous vide cooker is a device that heats water to a very precise temperature and keeps it there. Mine is accurate to within 1/10 of a degree. You bag the food in sealed bags and put it in the water and it brings the food exactly to the temperature you want it, and no higher. It becomes impossible to overcook, say, a steak.

So, for a ribeye, medium rare is @130 or so degrees. You season the meat, put it in the bag, and set your cooker for 130 degrees. When the water comes up to temp, you put the sealed bag into the water and wait. After a preset amount of time, the meat is at your desired temp. The nice thing is, you can leave it in the water bath for a lot longer than needed to get it to the desired temp, and it will never go any higher, and thus will remain at whatever level of doneness you want. When you are ready to finish them, you unbag them and throw them on a grill or in a pan to quickly sear the outside; a couple of minutes per side.

My first cook subject; 2 roughly 16-oz boneless ribeyes.




Rubbed with sea salt, granulated garlic, granulated onion, and Hatch chili powder.




Vacuum packed so I can start cooking them later this afternoon.




More later, as I cook...

Offline Electric Miner

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Re: 1st sous vide...
« Reply #1 on: January 11, 2017, 01:10:44 PM »
Update.

Water preheating...




Cooking the steaks. After taking this, I used clothespins to attach the corner of each bag to the side of the pot to keep them from being pulled into the cooker's inlet. These should cook at least two hours, and can be held as long as six hours. They will never go above medium-rare, including the quick sear on the grill at the end.


Offline Captainkirk

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Re: 1st sous vide...
« Reply #2 on: January 11, 2017, 01:55:30 PM »
Pretty snazzy, EM! What time is dinner?
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Offline Electric Miner

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Re: 1st sous vide...
« Reply #3 on: January 11, 2017, 02:05:57 PM »
Around six.

Offline Captainkirk

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Re: 1st sous vide...
« Reply #4 on: January 11, 2017, 02:26:45 PM »
Shoot...I'll never make it! :'(
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Offline Electric Miner

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Re: 1st sous vide...
« Reply #5 on: January 11, 2017, 02:27:51 PM »
Shoot what? And with which gun?

Offline Captainkirk

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Re: 1st sous vide...
« Reply #6 on: January 11, 2017, 03:46:34 PM »
Buffalo. With (of course) a....Buffalo.
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Offline Electric Miner

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Re: 1st sous vide...
« Reply #7 on: January 11, 2017, 05:28:08 PM »
Ok, finishing up the cook. Things I noticed. When I removed the steaks from the bags, there was less than a tsp of liquid in each bag. And when cutting, no juices came out of the meat. They were very moist and the flavor of the spices went all the way through the meat. One thing I may try next time is doing a brief sear on the meat before bagging, and then again after cooking.

Bags out of the water bath...



Out of the bags, pre-sear...



Searing about a minute per side at 650 degrees...



Seared and ready to cut...



Ready to eat...


Offline HAWKEN50

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Re: 1st sous vide...
« Reply #8 on: January 13, 2017, 08:12:16 PM »
 )l_  Wow that looks delicious,,,,