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Author Topic: Sous vide - class is now in session  (Read 2646 times)

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Offline muralboy

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Sous vide - class is now in session
« Reply #-1 on: February 23, 2016, 12:02:39 AM »
Got my Anova a few weeks ago and been giving it a go. Definitely a different approach to cooking. Have a lot to learn. Here are my first 2 meals

Pork chops with a saffron-orange fennel. Pan seared chops after 69!min in SV @ 135


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Offline muralboy

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Re: Sous vide - class is now in session
« on: February 23, 2016, 12:05:58 AM »
2nd meal - rib eye at 135 for 2 hrs in morning. Flashed chilled and in fridge. Seared on grill. Served with an orang-thyme shrimp. Little over zealous on sear though. Topped with Maytag blue cheese

Also hard boiled eggs

Still got a lot of learning.

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Offline muebe

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Re: Sous vide - class is now in session
« Reply #1 on: February 23, 2016, 01:40:17 AM »
Looks good. We are all still learning how to SV cook. We learn from each other's results so post details about your SV cooks times, temps, and results here also thanks...

http://www.letstalkbbq.com/index.php?topic=9560.0

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Offline akruckus

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Re: Sous vide - class is now in session
« Reply #2 on: February 23, 2016, 02:56:54 AM »
They look like great cooks.
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Offline muralboy

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Re: Sous vide - class is now in session
« Reply #3 on: February 23, 2016, 06:32:57 AM »
Quote from: muebe on February 23, 2016, 01:40:17 AM
Looks good. We are all still learning how to SV cook. We learn from each other's results so post details about your SV cooks times, temps, and results here also thanks...

http://www.letstalkbbq.com/index.php?topic=9560.0

Will do. Thanks for the encouragement
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Offline hikerman

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Re: Sous vide - class is now in session
« Reply #4 on: February 23, 2016, 07:53:05 AM »
Nice couple of sv cooks MB! There is a learning curve then a lot of fun.
What do you think so far?
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Offline muralboy

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Re: Sous vide - class is now in session
« Reply #5 on: February 23, 2016, 11:01:21 AM »
Still intrigued.  Meat was extremely moist and tender.

Realizing it is a "planned event" vs impulse.  I do like the idea of advanced SV cooks and freezing. 
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Offline hikerman

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Re: Sous vide - class is now in session
« Reply #6 on: February 23, 2016, 11:08:10 AM »
Quote from: muralboy on February 23, 2016, 11:01:21 AM
Still intrigued.  Meat was extremely moist and tender.

Realizing it is a "planned event" vs impulse.  I do like the idea of advanced SV cooks and freezing.

I was a reluctant observer at first....mainly because I didn't understand the concept until I took the time to read up on the subject. But after seeing tender, succulent, cheap cuts of meat, I was all in! It does take a bit of preplanning, but the rewards far outweigh any hassles! Keep on hot tubbing!  :D
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Offline Jaxon

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Re: Sous vide - class is now in session
« Reply #7 on: February 23, 2016, 11:31:57 AM »
I like tryin' stuff...

Made up 5 oz burger patties with WOW, s & p and cooked s v  for 90 minutes to 129* then chilled and left in the bag in the fridge for a day.
When I took 'em out and finished on the gasser, they turned out!  Deb wants 'em like this now.  Really pretty easy because I can make 'em up and cook 'em in advance and they are ready to go when we thaw 'em.
ONE change though...before I finish on the grill, I will bring 'em up to temp in the bath.

just sayin'...
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Offline drholly

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Re: Sous vide - class is now in session
« Reply #8 on: February 23, 2016, 01:19:27 PM »
Quote from: Jaxon on February 23, 2016, 11:31:57 AM
I like tryin' stuff...

Made up 5 oz burger patties with WOW, s & p and cooked s v  for 90 minutes to 129* then chilled and left in the bag in the fridge for a day.
When I took 'em out and finished on the gasser, they turned out!  Deb wants 'em like this now.  Really pretty easy because I can make 'em up and cook 'em in advance and they are ready to go when we thaw 'em.
ONE change though...before I finish on the grill, I will bring 'em up to temp in the bath.

just sayin'...

Sounds excellent, Jack and good advice bringing back to temp so they don't get overcooked on the grill.
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Offline Pappymn

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Sous vide - class is now in session
« Reply #9 on: February 23, 2016, 04:16:46 PM »
Keep on going! Haven't SV in a while. I get distracted easily by other cooking methods :(
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Offline muralboy

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Re: Sous vide - class is now in session
« Reply #10 on: February 23, 2016, 10:22:44 PM »
Quote from: Jaxon on February 23, 2016, 11:31:57 AM
I like tryin' stuff...

Made up 5 oz burger patties with WOW, s & p and cooked s v  for 90 minutes to 129* then chilled and left in the bag in the fridge for a day.
When I took 'em out and finished on the gasser, they turned out!  Deb wants 'em like this now.  Really pretty easy because I can make 'em up and cook 'em in advance and they are ready to go when we thaw 'em.
ONE change though...before I finish on the grill, I will bring 'em up to temp in the bath.

just sayin'...

Thanks Jaxon. Great advice
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Offline muebe

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Re: Sous vide - class is now in session
« Reply #11 on: February 24, 2016, 01:33:40 AM »
Quote from: muralboy on February 23, 2016, 11:01:21 AM
Still intrigued.  Meat was extremely moist and tender.

Realizing it is a "planned event" vs impulse.  I do like the idea of advanced SV cooks and freezing.

We have come a long way as a forum with SV. My first SV cook I believe with my Frankenstein SV device I made lol...

http://www.letstalkbbq.com/index.php?topic=5504.0
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline muralboy

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Re: Sous vide - class is now in session
« Reply #12 on: February 24, 2016, 05:37:27 AM »
Quote from: muebe on February 24, 2016, 01:33:40 AM
Quote from: muralboy on February 23, 2016, 11:01:21 AM
Still intrigued.  Meat was extremely moist and tender.

Realizing it is a "planned event" vs impulse.  I do like the idea of advanced SV cooks and freezing.

We have come a long way as a forum with SV. My first SV cook I believe with my Frankenstein SV device I made lol...

http://www.letstalkbbq.com/index.php?topic=5504.0

Checked out the link. That is awesome. 
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