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Sous Vide Impatience (Porterhouse experiment)
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Topic: Sous Vide Impatience (Porterhouse experiment) (Read 4401 times)
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Ka Honu
Hero Member
Posts: 2342
Sous Vide Impatience (Porterhouse experiment)
«
Reply #-1 on:
January 09, 2014, 07:31:18 PM »
I've been waiting to try this
sous vide
thing - preordered a
Sansaire Sous Vide Immersion Circulator
several months ago but it's not shipping until February. I finally needed some more immediate gratification so I heated up my trusty Crockpot to the "Warm" setting and was able to tone it down a few degrees (to about 135°) by taking off the lid. In went the vac-sealed porterhouse for a two-hour bath monitered by the (fastest and most reliable) RED Thermapen.
It came out looking really ugly (as expected)…
A quick sear in my faithful cast iron skillet (oil-butter mix) and it looked much better…
Sliced, it was perfect!
Taste and degree of doneness were excellent (especially for a jury-rigged system) and I don't think I've ever had a more tender steak. God only knows what will happen when I get the real thing and use it on the dry-aged ribeyes waiting in the freezer.
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Everyone is entitled to my opinion
RAD
Hero Member
Posts: 4925
Re: Sous Vide Impatience (Porterhouse experiment)
«
on:
January 09, 2014, 07:40:39 PM »
I am impressed. Why two hours and not shorter or longer?
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Love to cook and eat
smokendevo
Hero Member
Posts: 1214
Northern Ontario
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #1 on:
January 09, 2014, 07:49:26 PM »
the Sous Vide thing has temps and times as a standard from what I can tell. Look here for more info
http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm
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Pappymn
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Posts: 12342
Sous Vide Impatience (Porterhouse experiment)
«
Reply #2 on:
January 09, 2014, 07:50:51 PM »
Lookin good Turtle!
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Pappy
Proud Owner of Mak 2 Star General #1,000
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fishingbouchman
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Posts: 2944
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #3 on:
January 09, 2014, 07:58:35 PM »
Oh ya. Perfect
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muebe
Hero Member
Posts: 14918
Santa Clarita,Ca
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #4 on:
January 09, 2014, 08:02:51 PM »
Nice job with your makeshift setup
Turtle your going to enjoy your Sansaire! I have made quite a few great Sous Vide meals but my absolute favorite is the 72 hour Short Ribs
And a ultra tender medium rare dry aged rib eye that did not look all that great but tasted phenomenal...
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Member #22
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CDN Smoker
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Posts: 5297
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Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #5 on:
January 09, 2014, 08:27:47 PM »
Looks tasty for here
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hikerman
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Posts: 6662
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #6 on:
January 09, 2014, 08:37:38 PM »
Nice, that looks mighty tasty! And good job taming your impatience!
«
Last Edit: January 09, 2014, 09:42:00 PM by hikerman
»
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deestafford
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Posts: 2482
Augusta, GA
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #7 on:
January 09, 2014, 09:11:55 PM »
Turtle, Sometime back I read an article about exactly what you just did and the fella said it was great. Now, I know he wasn't lyin'. Dee
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sliding_billy
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Posts: 10565
North Texas
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #8 on:
January 10, 2014, 02:34:04 AM »
I'd eat it.
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HighOnSmoke
Global Moderator
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Posts: 9885
Palm Bay, Florida
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #9 on:
January 10, 2014, 03:58:06 AM »
Looks real tasty Turtle!
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Mike
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Pam Gould
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Lima, Ohio..Lost in middle America
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #10 on:
January 10, 2014, 08:16:57 AM »
WTG turtle..now I'm gonna have to relook into this again. At our house I always get the bone. Looks chewable to me, but ya could have a left a lil more on it. Pam ☆´¯`•.¸¸. ི
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Anova
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ACW3
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Morganton, NC
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #11 on:
January 10, 2014, 08:24:47 AM »
Might just have to try your "crock pot" sous vide version. Sounds interesting.
Art
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Scallywag
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Ontario, Canada
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #12 on:
January 10, 2014, 08:38:39 AM »
I can see using this method on tougher cuts of meat.. was there any benefit using a tender cut like a porterhouse?
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TentHunteR
Global Moderator
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Posts: 6687
N.E. Ohio
Re: Sous Vide Impatience (Porterhouse experiment)
«
Reply #13 on:
January 10, 2014, 09:45:06 AM »
Quote from: Scallywag on January 10, 2014, 08:38:39 AM
I can see using this method on tougher cuts of meat..
Hmmm... now that's a good question/thought.
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Sous Vide Impatience (Porterhouse experiment)