Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: rwalters on May 14, 2018, 10:49:14 PM
-
I’ve been looking for awhile and finally stumbled upon an older lady (I say that because I trust older ladies...lol) who was gifted an Anova Sous Vide (WiFi version) from her brother who is a professional chef... brand new in box, for $75. She flat out told me that she’s not much of a cook and will NEVER use a contraption like this. Needless to say, I am finally in the club and look forward to learning a thing or two about this style of cooking :)
-
I have one like that and really enjoy using it
-
I have one like that and really enjoy using it
What do you tend to use it for? What are a few of your favorites?
-
Congrats! Now after you use it and learn send a letter to Kimmie so I can get one :D :D :D
OH and in the letter say yes you can burn the meat after its cook to perfection! :D :) ;) ;)
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
-
Congrats! Great find.
I use mine a lot for steaks & pork loin. Hamburgers sometimes.
I have also done fish in mine.
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
For steak, why not give something like this a try? As much as I love my MAK (and I have the sear grates), I know I would be disappointed with finishing a Sous Vide’d steak on it. You need HEAT... and lots of it to properly finish a steak :)
Jo Chef Professional Culinary Torch – Aluminum Refillable Crème Brulee Blow Torch – With Adjustable Flame – Perfect for Cooking, Baking, Crafts, BBQs – FREE Heat Resistant Place Mat + Recipe eBook https://www.amazon.com/dp/B073YSBC8P/ref=cm_sw_r_cp_api_i_fKT-Ab1KMRT48
-
I have a Joule sous vide and I love it. It's great for chicken and pork chops as I don't have to worry about making sure it's done or too dry. The SV cooks it perfectly and then I finish it on the grill. It's also great for burgers and steak.
-
I love mine and you will love yours..I have a big pot, but you can use anything, even odd shaped pot or pans, I use ping pong ball for a lid to keep the heat evener..evener is a technical term, but it works on coolers or whatever else you find to cook in. Good luck and have fun playing. .☆´¯`•.¸¸. ི♥ྀ.
-
One of the best things Sous Vide does very well is chicken breast and turkey breast. I'll do an entire family pack of chicken breasts at one time. I vac seal one breast per package with a pat of butter and a touch of salt and pepper. I do boneless/skinless for 3 hours @ 146°. Then they all go into the freezer. We pull out one at a time as we need them. Fantastic for sandwiches, salads, etc. The last time the wife had the flu, I sliced some carrots and cooked those with some celery and wide noodles with chicken stock added. When the noodles were tender, I added the diced chicken breast for a couple of minutes. Just enough to warm, but not cook out the juices. A pretty darn good chicken and noodle soup in about 20 minutes.
Forget the packaged luncheon meats. I slice and vacuum seal all leftover meats. They defrost very quick for great sandwiches.
-
My faves are reheating bbq, chicken breast for chicken salad, poached eggs and the very best is "unrolled" boneless leg of lamb(finished on a medium high grill).
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
TIP:
Pre-heat your griddle or skillet - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
For steak, why not give something like this a try? As much as I love my MAK (and I have the sear grates), I know I would be disappointed with finishing a Sous Vide’d steak on it. You need HEAT... and lots of it to properly finish a steak :)
Jo Chef Professional Culinary Torch – Aluminum Refillable Crème Brulee Blow Torch – With Adjustable Flame – Perfect for Cooking, Baking, Crafts, BBQs – FREE Heat Resistant Place Mat + Recipe eBook https://www.amazon.com/dp/B073YSBC8P/ref=cm_sw_r_cp_api_i_fKT-Ab1KMRT48
Thanks for the suggestion. I have considered trying the torch method but simply haven't invested in one yet. Cost is not an issue so I better hope on Amazon and get one coming.
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
TIP:
Pre-heat your griddle or skillet - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.
I've tried the cast iron skillet but not with a bacon press. Another tool we don't have but is about to change.
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
TIP:
Pre-heat your griddle or skillet - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.
I've tried the cast iron skillet but not with a bacon press. Another tool we don't have but is about to change.
You can use 2 cast iron skillets also...heat both and put steak on one and top with the other one. Good luck. .☆´¯`•.¸¸. ི♥ྀ.
-
Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.
For steak, why not give something like this a try? As much as I love my MAK (and I have the sear grates), I know I would be disappointed with finishing a Sous Vide’d steak on it. You need HEAT... and lots of it to properly finish a steak :)
Jo Chef Professional Culinary Torch – Aluminum Refillable Crème Brulee Blow Torch – With Adjustable Flame – Perfect for Cooking, Baking, Crafts, BBQs – FREE Heat Resistant Place Mat + Recipe eBook https://www.amazon.com/dp/B073YSBC8P/ref=cm_sw_r_cp_api_i_fKT-Ab1KMRT48
I like this for the sear:
https://www.homedepot.com/p/Bernzomatic-TS4000KC-Trigger-Start-Torch-Kit-TS4000KC/203368730
but like a hot cast iron best.
-
I think one of these would do the job when a nice sear is required but the wife thinks I would get into too much trouble.
https://www.youtube.com/watch?v=aPQYK5ZMbWY
-
A MAPP gas torch is always handy to have. Great for lighting charcoal chimneys, searing/finishing a Sous Vide steak, soldering copper pipe joints.....or freshening up a Jheri Curl -intentionally or otherwise... ;D
-
I think thats a picture of Tommy searing off a steak for Kimmie! ;)
I think one of these would do the job when a nice sear is required but the wife thinks I would get into too much trouble.
https://www.youtube.com/watch?v=aPQYK5ZMbWY