Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on April 24, 2016, 01:57:31 AM
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I've been watching the SV Chuck posts and wanting to "jump in." Finally the timing is right - off early (7pm) tonight and will be off at about 6pm on Tuesday... Decide to take the plunge... About a 3# Chuck, a bit of Olive Oil to make the rub stick - a little salt, W.O.W. and M-3. Into the spa at 131* F.
But first, a quick pic of my lovely daughters (am I braggin'? Yep! - But I am very glad they have a pretty mom!) - Emma's Sr. Prom, and Rocky (a Sophomore) at her 1st prom with their boyfriends.
In the imortal words of he infamous Sparky - "Let the movie begin..."
[attachments deleted after 6 months]
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David, your little girls have turned into young ladies before our very eyes! And you have good reason to brag pops! :D
As for the hot tub.....I'm watching, it's looking good so far!
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Beautiful daughters, David. Watching for your success with a SV chuck.
Art
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Clearly your girls are adopted :)
Watching
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Clearly your girls are adopted :)
Or definitely take after their Mom
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Beautiful girls David! I am sure those good genes came from both parents.
I like low and slow but I don't think I could ever wait 72 hours to cook something.
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Great picture David!
I was going to pick up a chuck today to SV cook. Not sure if I want to 72 hours or 96 hours like Regular Guy did.
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Great pics,great price.
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David, your little girls have turned into young ladies before our very eyes! And you have good reason to brag pops! :D
As for the hot tub.....I'm watching, it's looking good so far!
Gene, as I thought about your comment - you are right! You've seen them here (and on the SOG) forum since they were very young... wow! Not sure how that makes me feel. It is very cool that you have shared their journey from kid to young lady, but it also means you've shared my journey to old age... ;D :(
I have enjoyed the journey, and sharing it. I think I should collect a bunch of the pictures from the posts and make a silent movie... thanks for the inspiration.
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Clearly your girls are adopted :)
Watching
I've always suspected the milkman... ::)
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Clearly your girls are adopted :)
Or definitely take after their Mom
THAT is certainly true! Thank goodness, or I'd NEVER get them married off...
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Beautiful girls David! I am sure those good genes came from both parents.
I like low and slow but I don't think I could ever wait 72 hours to cook something.
Ken, I hear you. But now that I am back in retail - working open to close 4 - 5 days a week, waiting is required...
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Great picture David!
I was going to pick up a chuck today to SV cook. Not sure if I want to 72 hours or 96 hours like Regular Guy did.
I had the same dilemma, Mike. My choice is guided by work hours. Sometime I DO want to try the 96 hour swim.
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David, your little girls have turned into young ladies before our very eyes! And you have good reason to brag pops! :D
As for the hot tub.....I'm watching, it's looking good so far!
Gene, as I thought about your comment - you are right! You've seen them here (and on the SOG) forum since they were very young... wow! Not sure how that makes me feel. It is very cool that you have shared their journey from kid to young lady, but it also means you've shared my journey to old age... ;D :(
I have enjoyed the journey, and sharing it. I think I should collect a bunch of the pictures from the posts and make a silent movie... thanks for the inspiration.
David seeing Emma's and Rocky's transformation from cute little lassies to beautiful young ladies has been a pleasure. You have much to be proud of buddy!
And it is always a good thing to share our journies with friends! ;)
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David, your little girls have turned into young ladies before our very eyes! And you have good reason to brag pops! :D
As for the hot tub.....I'm watching, it's looking good so far!
Gene, as I thought about your comment - you are right! You've seen them here (and on the SOG) forum since they were very young... wow! Not sure how that makes me feel. It is very cool that you have shared their journey from kid to young lady, but it also means you've shared my journey to old age... ;D :(
I have enjoyed the journey, and sharing it. I think I should collect a bunch of the pictures from the posts and make a silent movie... thanks for the inspiration.
David seeing Emma's and Rocky's transformation from cute little lassies to beautiful young ladies has been a pleasure. You have much to be proud of buddy!
And it is always a good thing to share our journies with friends! ;)
It IS a good thing to share our journeys with friends... and I have been blessed with the opportunity to do that.
Thank you!
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Beautiful daughters, David. Watching for your success with a SV chuck.
Art
Thanks, Art
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Great pics,great price.
Hey Spuds - Thanks, can't wait to see how it turns out
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Well, Chuckie wanted to stay in the spa the full 96 hours... Pulled him out tonight, but didn't have time to do much beyond trying a sample - still working open to close... Put a small piece in the grill pan to sample. Chilled the rest and put in the fridge for later this week.
Some observations:
1) When I pulled it out of the bag, I thought I had over seasoned it. But, tasting it I realized I hadn't in fact it could have used more salt & pepper. Next time I might just use salt & pepper.
2) The meat was very tender, easy to cut with a butter knife. But the fat did not render quite as much as I had hoped. Although I trimmed the outside well, next time I think I will be aggressive on the connective chunks.
All in all - good. Some potatoes, gravy and roasted vegetables and will be a nice meal.
[attachments deleted after 6 months]
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Very nice, Plate me up! Please. :)
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Nice looking chuck.
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Probably the best way to prepare chuck roast David! I rarely use anything more than S & P before SV. After before browning, the sky's the limit!
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Looks good to me..I could SV and take to the campground to finish..your girls are beautiful. I have watched them grow up too. You do need to make a timeline video, you won't regret it..promise. I have a cousin that took all our 8mm films and had them put together of all our Christmases at grandma's from when we were kids. All the aunts & uncks are gone now, just us kids.. LOL.. left now, but love the dvd. It can't be replaced. .☆´¯`•.¸¸. ི♥ྀ.
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David your's looks great!
My chuckie will be at 96 hours later today. 131F set point. I just seasoned it with salt and black pepper. Going to pull it out later and finish sear it tonight when I get home from work.
Hope mine looks as good as your's does...
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I love my SV and use the heck out of it, in fact I just put a chunk of sirloin in for supper tonight. I take it to 125 then cook it to desired doneness from there. For me that's just a quick hot sear, for mrs tf a bit more. I use a stainless stock pot almost always. I found a universal fit plastic pan lid that I cut a notch out of that I put on my pot, it fits perfect. I lose nearly no water to evaporation and I suspect it makes the Anova a bit more efficient as far as how much heat it has to generate to maintain set temp. (http://uploads.tapatalk-cdn.com/20160428/8904d7b1c3843aaf740797b40ad25d7f.jpg)(http://uploads.tapatalk-cdn.com/20160428/0539f2ade114831d5d486683d99576a1.jpg)
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David, I think you did a great job trimming it the way you did. And, wow does it look good. You can tell in the last pic that it's still very moist. Seriously nice job!
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Probably the best way to prepare chuck roast David! I rarely use anything more than S & P before SV. After before browning, the sky's the limit!
Gene, I believe you are right. Both in the best way to prepare but also in the seasoning. I pulled the chuckie and it had the aroma of the rub, but missing the S&P I would have wanted. I think you are on the right track - S&P before SV and others after. Thanks!
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I love my SV and use the heck out of it, in fact I just put a chunk of sirloin in for supper tonight. I take it to 125 then cook it to desired doneness from there. For me that's just a quick hot sear, for mrs tf a bit more. I use a stainless stock pot almost always. I found a universal fit plastic pan lid that I cut a notch out of that I put on my pot, it fits perfect. I lose nearly no water to evaporation and I suspect it makes the Anova a bit more efficient as far as how much heat it has to generate to maintain set temp. (http://uploads.tapatalk-cdn.com/20160428/8904d7b1c3843aaf740797b40ad25d7f.jpg)(http://uploads.tapatalk-cdn.com/20160428/0539f2ade114831d5d486683d99576a1.jpg)
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Great idea! I use a tall Calphalon stock pot - at this temp over 96 hours I only added about 2 qts of water. but this looks like an excellent (inexpensive) method to minimize water "waste." Thanks!
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Looks good to me..I could SV and take to the campground to finish..your girls are beautiful. I have watched them grow up too. You do need to make a timeline video, you won't regret it..promise. I have a cousin that took all our 8mm films and had them put together of all our Christmases at grandma's from when we were kids. All the aunts & uncks are gone now, just us kids.. LOL.. left now, but love the dvd. It can't be replaced. .☆´¯`•.¸¸. ི♥ྀ.
Thank you, Pam. I am working on one for my oldest daughter as she graduates this year. Here is a link for one I did for my mom when she passed away 4 years ago. I am so glad I had access t her old pictures to put this together.
http://youtu.be/ZMcFBwLwbe4
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Wow it looks amazing .
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The chuck WAS good seared after its 96 hour swim. But, it has even been better in sandwiches later. After a spell in the fridge, it was easy to slice thin. Layered on some flatbread, topped with mozzarella, cheddar (whatever cheese was in the fridge) and some stone ground mustard - broiled to heat and melt the cheese - ohhhh boyyyy!
Not really picture worthy - ok - I was hungry and lazy. But it WAS good!