Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Roget on March 12, 2018, 11:50:36 AM
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One Lb. 80/20 GB = one 9 oz. & one 7 oz. pattie. (about 1' thick)
Formed patties, seasoned with salt, pepper, & steak dust, put into Ziploc bags, & into the freezer for one hour. (until just starting to freeze)
Sous Vide @ 126° for one hour & 20 minutes.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180311/r90_191226.jpg)
Patties rested for fifteen minutes while I cooked my fries in the airfryer.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180311/203659.jpg)
Seared in cast iron skillet with canola oil & a pat of butter for 45 seconds each side.
American cheese, tomato, red onion, mustard, & ketchup.
Plated with fries and a Corona
(https://storage04.dropshots.com/photos7000/photos/1366801/20180311/204626.jpg)
(https://storage04.dropshots.com/photos7000/photos/1366801/20180311/204840.jpg)
These were very good. Medium rare. Red, firm, & very juicy. (First time for Sous Vide burgers.)
I usually Sous Vide in vacuum bags, but tried Ziploc bags for these burgers.
I had trouble keeping them submerged. I tried to get all the air out like they show how to do, but they still wanted to float.
Any suggestions???
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Good looking meal. For the floaters I try and find a plate that will fit over top to hold them down.
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Roget..I learned a trick to keep stuff submerged..just put in a few knives or spoons, etc..then wash when your done..it works...☆´¯`•.¸¸. ི♥ྀ.
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I like to just clip a knife to the outside of the bottom of the zip loc bag. Only time I had to that was when I did a brisket in Sous Vide. Everything else I have done has not floated, but I also typically always use my rack which I think helps hold them in place.
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I like to just clip a knife to the outside of the bottom of the zip loc bag. Only time I had to that was when I did a brisket in Sous Vide. Everything else I have done has not floated, but I also typically always use my rack which I think helps hold them in place.
"Roget..I learned a trick to keep stuff submerged..just put in a few knives or spoons, etc..then wash when your done..it works...☆´¯`•.¸¸. ི♥ྀ."
I did use the one knife, & it helped, but the bags still tried to find their way up. :D :D
Maybe need several ??
Clipping a weight to the bottom of the bag sounds like a good idea.
Thanks.
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as always - Amazon has a product they will sell you for that! :P
https://www.amazon.com/SO-VIDA-Sous-Vide-Weights-Pack/dp/B077XYPJF5
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Delicious looking burger. I usually use my racks but if I don't I will use whatever works to keep it under water.
Amazon also has these that I may get just for when I don't want to use the rack or the rack is being used in my other Sous Vide machine. Fantastic reviews.
https://www.amazon.com/Gramercy-Kitchen-Co-Container-Cooking/dp/B075H7FC3X/ref=pd_sim_79_9?_encoding=UTF8&pd_rd_i=B075H7FC3X&pd_rd_r=R7KQJHJFVVBYHWFB1Z81&pd_rd_w=Nppgl&pd_rd_wg=QDpkr&psc=1&refRID=R7KQJHJFVVBYHWFB1Z81
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perfect
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Delicious looking burger. I usually use my racks but if I don't I will use whatever works to keep it under water.
Amazon also has these that I may get just for when I don't want to use the rack or the rack is being used in my other Sous Vide machine. Fantastic reviews.
https://www.amazon.com/Gramercy-Kitchen-Co-Container-Cooking/dp/B075H7FC3X/ref=pd_sim_79_9?_encoding=UTF8&pd_rd_i=B075H7FC3X&pd_rd_r=R7KQJHJFVVBYHWFB1Z81&pd_rd_w=Nppgl&pd_rd_wg=QDpkr&psc=1&refRID=R7KQJHJFVVBYHWFB1Z81
Those are used instead of a lid, not to weigh a bag down. They are the same idea as using ping pong balls.
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Perfect Lookin burger and fries!