Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: GusRobin on June 20, 2014, 08:18:38 PM
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A box came in the mail and in it was another box:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1448.jpg)
Opened it and found this:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1449.jpg)
So I dragged out the oven roaster.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1452.jpg)
Filled it with hot water, plugged it into the controller plug, plugged that into the wall, set the numbers on the controller and.....nothing. The roaster didn't light up. So I unplugged it from the controller and and plugged it into the wall -- the roaster lit up so it worked. Plugged it and the controller back together and nothing on the roaster. Then I noticed that the temp on the controller was rising. So I figured it didn't turn on the roaster because the temp was still rising as it was acclimating to the water temp. Sure enough in a little bit it turned on the roaster. When it got to temp I put in the short ribs.
SInce I was in a hurry I decided not to pre-sear. I seasoned them with some salt, pepper, and Way out West. Vac sealed and into the pool.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1451.jpg)
Now I have to go make some sausage for Tommie's cook-out tomorrow. I'll be back in two days with the results.
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Looks like a neat setup, how much did it set you back and are you going to run an air pump to circulate the water better?
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Welcome to "Dork World"! You are going to love the results.
Art
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See you in a couple days Gus ;)
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Looking forward to the final product. ;)
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Watching with interest ;D
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Looks like a neat setup, how much did it set you back and are you going to run an air pump to circulate the water better?
The Dorkfood was $99. I have had the roaster for about 3 years. I bought it for hot water bath for sausage but have gotten a lot of other uses. This is just another. Also figure that I can use the Dorkfood for when I do the sausage hot bath.
I thought about a pump but the roaster heats pretty evenly and I figure that the warmer water rising will cause a little circulation. In addition the roaster came with a little rack so the meat is elevated off the bottom.
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I talked to Phil ( the owner of Dork Foods ) and asked him about circulators. His response was that they could be useful in the big turkey roasters - but you could just sir the water once every hour or so and it would be good enough.
BTW - the Dork Food DSV is extremely "tight" on temp. control. Within .2 degrees F. I would think that iis close enough! ;D
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Thanks for the info guys, may have to budget for one.
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Most of us have an analog ( knob or rail - but NOT a digital ) crock pot - so all you need is the Dork Food DSV!
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I've got a crock pot and a turkey roaster so I'm good on that end, just have to convince SWMBO'd that I "need" the dork ;D
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I wonder if our ancestors cooked meat in hot springs before fire was ignited, just a thought......
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I've got a crock pot and a turkey roaster so I'm good on that end, just have to convince SWMBO'd that I "need" the dork ;D
One the Mrs. has even a steak - or chicken breast, or ANYTHING that you has SV cooked...she will be asking if there are any accessories you need. ;) ;D
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I wonder if our ancestors cooked meat in hot springs before fire was ignited, just a thought......
Brilliant ! I do seem to remember some first nation tribes, East coast, or West coast, did that very thing, shells in hot springs !
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I've got a crock pot and a turkey roaster so I'm good on that end, just have to convince SWMBO'd that I "need" the dork ;D
One the Mrs. has even a steak - or chicken breast, or ANYTHING that you has SV cooked...she will be asking if there are any accessories you need. ;) ;D
I agree, once Mrs. LVC tasted SV chicken and steak, there was no more questions about the $200 I spent on the Anova. And after I treated her to the SV standing rib roast.....well we won't go there! But it was gooood. :-*
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So glad that I get to live vicariously through you all and avoid buying any more toys. Hopefully, I can satisfy the stick burner in some of you in the same way.
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So glad that I get to live vicariously through you all and avoid buying any more toys. Hopefully, I can satisfy the stick burner in some of you in the same way.
x2
I don't think I can wait 2 days for something to cook...just a flaw in my makeup, I guess
BTW, I thought meube was making up a name for some kind of SV cooker. I was really surprised when I saw that box.
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I am sure Gus is just not standing above the roaster waiting for the short ribs to finish... Right Gus? ::)
So in those 48 hours anything else can be cooked on a pellet grill, off set, Weber, or whatever to supply yourself food during the wait time of Sous Vide short ribs. Activities like work and sleep can be accomplished also.
Sometimes I like to plan a meal a few days in advance. I know it sounds crazy :P
And with Sous Vide if the meat is done but you don't have time to consume it at that moment just unplug the DSV and place the bag in the fridge. You can finish it later or even the next day just by heating it. Now that is real fast food!
Also most things do not require 48 hours. Short ribs just happen to take that long due to being such a tough cut but the wait is well worth it. Fish only takes 30 minutes. Steaks maybe a couple hours. Larger cuts might be 4 to 6 hours.
Sous Vide is just another way of cooking that I really enjoy the results from and anyone cane do it. And the Dorkfood controller makes it so easy!
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I am sure Gus is just not standing above the roaster waiting for the short ribs to finish... Right Gus? ::)
So in those 48 hours anything else can be cooked on a pellet grill, off set, Weber, or whatever to supply yourself food during the wait time of Sous Vide short ribs. Activities like work and sleep can be accomplished also.
Sometimes I like to plan a meal a few days in advance. I know it sounds crazy :P
And with Sous Vide if the meat is done but you don't have time to consume it at that moment just unplug the DSV and place the bag in the fridge. You can finish it later or even the next day just by heating it. Now that is real fast food!
Also most things do not require 48 hours. Short ribs just happen to take that long due to being such a tough cut but the wait is well worth it. Fish only takes 30 minutes. Steaks maybe a couple hours. Larger cuts might be 4 to 6 hours.
Sous Vide is just another way of cooking that I really enjoy the results from and anyone cane do it. And the Dorkfood controller makes it so easy!
All points spot on.
Since joining here, I'm considering a second SV set up, just for those occasions when a different temp is needed as for vegetables (potatoes in duck fat!)
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To me SV is a lot like low and slow on any grill/smoker or like cooking in a crockpot. There is no rushing it, you set it and forget it while doing other things. When a brisket is in the smoker for 14-18 hours other meals are being cooked during that time too, the same with SV.
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Yup,first cook Mrs was blown away.Same story with the PBC,when it makes outstanding foods from old ingredients youve always used,its a winner for sure.
Heck yeah I love stick burners!!!!I cooked daily,for years,on nothing but a hole in the ground,a rock rim,a grill top and twigs while I was a starving student living in the desert.Just from small wood pieces I could pick up.Hot and fast flame cooked steak,yumm!!!!!!!
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I am sure Gus is just not standing above the roaster waiting for the short ribs to finish... Right Gus? ::)
In fact after I threw the short ribs in the cooker, I made some sausage for today. Today I went to the state park campground where Tommie is staying this week. We had what I'll call the First North Alabama Smokeout. (Tommie will post pics soon.)
When a lot of you first starting talking about SV cooking, I also questioned the time. Then like you said, it is not like I am sitting there watching it the whole time.
Anyway, looking forward to tomorrow when it will be done.
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Welcome to "Dork World"! You are going to love the results.
Art
Stepped over to the Dork Side. ::)
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Reading all the SV posts on here make me want to give this a shot. I been using sealed bags with a chicken breast and different spices as quick meals for sometime now. On nights I work late I pull the bag out of the freeze and boil it while grabbing a shower. So now I see there is a better way to do the same thing I have been doing. From this site and others I can see other benefits beyond my chicken breast meals so I am excited. I have done my share of pressure cooking and also pressure frying (using a Wearever "Chicken Bucket" pressure fryer), so the concept for this type of cooking just makes sense to me. That all being said, I think I will wait for the new Anova units coming out later this summer, I like the idea of using my phone to monitor the process. Just wondering how well the dorkfood units would work with a cooloer and one of those 110V coffee warmers?
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I'd just use a crock pot or turkey roaster,made for the job pretty much,no point in re inventing the wheel here when proven cheap solutions exist.
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I'd just use a crock pot or turkey roaster,made for the job pretty much,no point in re inventing the wheel here when proven cheap solutions exist.
What Spuds said...You probably already have an analog ( knob adjustable ) crock pot - so why not use it?
As well - the only concern that I have about any of the designs where the actual controller sits IN the hot water bath is the potential of failure. If you have ever owned a boat - then you understand that much of the cost in the long term ownership is in maintaining the seals and moving parts that come in contact with the water. In this case - you have electronics.....THe Dork foods model is simple: very tight temp control - and nothing in the water that could kill the unit, short out etc. Only the temp probe - which would be replaceable should it ever fail, and a cheap replacement at that....