Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Rummm on April 28, 2013, 07:22:54 PM
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I tread gingerly here, as most people don't understand the concept of it......Sous Vide = "cooking under vacuum" in French. It is a hobby that I took up a few months ago and I'm by no means an expert. There is much better information on the Internet. I like to combine Sous Vide cooking with my grill.....either before or after. Cooking Sous Vide leaves your meat looking bland, so a sear on the grill after is a must. Sometimes before. Doesn't matter which.
The cook below does not involve the grill, but it is one of the best Corned Beef Briskets I've ever cooked, so thought I'd share it :)
A 3½ lb corned beef brisket that I picked up at the store for a bargain. No seasoning pack, so I just used black pepper and garlic.
Went into the SV at 160° for 30 hours*
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0428SVcb1_zpsf255749c.jpg)
No need to hit it with the torch, it has enough color for my needs
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0428SVcb2_zps25dd98ad.jpg)
Sliced :)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0428SVcb3_zpsa5e35e6d.jpg)
Served with a baked sweet potato and sv green beans
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0428SVcb4_zps55ad2d8b.jpg)
* probably one of the best CB's I've cooked :P Not over done, sliced perfectly and still was tender without using a knife. This will make perfect sandwiches.
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WOW!! That looks great. I guess I may have to add this to my list. Damn list keeps getting longer instead of shorter. Kind of like my wife's honey-do list.
Art
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I think we need a Sous Vide section.....hmmmm enough interest?
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I like the idea Tee. I've seen the method used a lot on the various cooking shows. Seems very cool, and the results speak for themselves.
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Like Jean-Luc Piccard says..."Make it so"..... ;D I will get someone to set it up!
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I have never heard about what you all are talking about but I will watch with interest.
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When I was with my son in law this week he had a new cook book on this written by one of the world's top chefs and expert on this style of cooking. In the book it showed some type of immersion heater that cirulates the heated water and keeps it within 1 degree of desired temp. That cotton pickin thing was expensive. Reading some of the book shows how this style of cooking can really make sense. You can get the food cooked to the exact internal temp you want and then grill or whatever to get the outside to the texture you want. Really interesting. Some of the folks from SOTG have been doing this for awhile. Dee
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This form of cooking has always interested me. Auberins sells a PID controller for Sous Vide cooking. Then just use a crock pot and a water circulator.
Thanks for the pics and info ;)
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It does look good!!! What cooker do you have? When I looked the cookers up they were very expensive to me. Don
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Looks great!
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It does look good!!! What cooker do you have? When I looked the cookers up they were very expensive to me. Don
Costco had a deal last fall.......Sous Vide Demi and a vacuum sealer for only $329.
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Great looking plate!
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Nice but it really took 30 HOURS to cook?
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Bed, bath and beyond also carries a unit, I have found various prices and with 20% off, well,it's within reason. Pam ;*))
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Nice but it really took 30 HOURS to cook?
Yes :) It does take a little planning.....beef ribs for 48 hrs and BB's for 24 ;)
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In hopes of stimulating additional interest, we created a SOUS VIDE cooking thread in the OTHER EQUIPMENT section.
I will move this thread in there :)
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Sammie from the same brisket :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0429cbsammy_zpseb5b3668.jpg)
Most tender cb I've ever done :-*
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I would so chow down on that..we add sauerkraut here in Ohio. What I don't understand is the temp setting and length of time to cook. I know you have to plan, no problem, but have any info on that. Thanks Pam ;*))
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Looks even better plated up like that.
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I would so chow down on that..we add sauerkraut here in Ohio. What I don't understand is the temp setting and length of time to cook. I know you have to plan, no problem, but have any info on that. Thanks Pam ;*))
If I put kraut on it, it'd be a Reuben :)
Pam, here is a good link that explains Sous-Vide Cooking (http://www.cookingsousvide.com/info/what-is-sous-vide-cooking)
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These scallops were done using the SV method. Time in the water bath was 30 mins. and temp. was 140 F followed by a very quick sear in butter:)
(http://i117.photobucket.com/albums/o50/Cheers_2007/ScallopsandFries.jpg) (http://s117.photobucket.com/user/Cheers_2007/media/ScallopsandFries.jpg.html)
(http://i117.photobucket.com/albums/o50/Cheers_2007/Scallops.jpg) (http://s117.photobucket.com/user/Cheers_2007/media/Scallops.jpg.html)
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Nice but it really took 30 HOURS to cook?
Yes :) It does take a little planning.....beef ribs for 48 hrs and BB's for 24 ;)
...and I thought waiting through the stall on a 13 lb brisket was excruciating. :o ???
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These scallops were done using the SV method. Time in the water bath was 30 mins. and temp. was 140 F followed by a very quick sear in butter:)
(http://i117.photobucket.com/albums/o50/Cheers_2007/ScallopsandFries.jpg) (http://s117.photobucket.com/user/Cheers_2007/media/ScallopsandFries.jpg.html)
(http://i117.photobucket.com/albums/o50/Cheers_2007/Scallops.jpg) (http://s117.photobucket.com/user/Cheers_2007/media/Scallops.jpg.html)
Those scallops look GREAT!
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Nice but it really took 30 HOURS to cook?
Yes :) It does take a little planning.....beef ribs for 48 hrs and BB's for 24 ;)
...and I thought waiting through the stall on a 13 lb brisket was excruciating. :o ???
I guess the best comparison is sausage making: If you think about making smoked sausages - or better yet ferment-cured sausages - then sous-vide is not that different. It does require patience....
But everything that I have eaten that was cooked sous-vide has been the most moist, tender and delicious I think you could possibly make. Worth a try!
T
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Ran across this article on another forum.. I'd be very leery of this for anything other than a small piece of beef or fish/veggies.
http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
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Ran across this article on another forum.. I'd be very leery of this for anything other than a small piece of beef or fish/veggies.
http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
If it can't keep exact temperatures, it's not worth much and 'could be' dangerous. The Sous-Vide Demi that I use doesn't vary more than ½° one way or the other thru the whole cooking process.
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Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44
You think this will work good with a crock pot? And what about water circulation?
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Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44
You think this will work good with a crock pot? And what about water circulation?
In the Sous Vide Information (http://www.letstalkbbq.com/index.php?topic=3779.0) section there are two links that will answer your question better than I can. I DO know that if you use a crock pot, it needs to be one of the old fashioned ones without a built in timer.
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Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44
You think this will work good with a crock pot? And what about water circulation?
I bought this one from Amazon because it was cheaper. It does a fine job for me. I'd suggest getting the largest crockpot you can find that has the rotary low, med, and high settings though. If you can unplug it and then plug it back in and it comes back on at the same setting, you can use it with the auberins controller you mentioned or the one I use.
http://www.dorkfood.com/
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If you use a crock pot, do you cover or leave it uncovered? (Now another thing I have to try --geez should have picked a different hobby)
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If you use a crock pot, do you cover or leave it uncovered? (Now another thing I have to try --geez should have picked a different hobby)
You cover it, BUT...check those links I've posted above
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I guess my problem is how do you know when it is done? If it is vacuum sealed you can't put a thermometer in it.
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I guess my problem is how do you know when it is done? If it is vacuum sealed you can't put a thermometer in it.
Again....check those links I've posted above
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Seems all the recipes say 1-4 hours ; 10 -14 hrs and things like that. It also seems to vary based upon size and shape. So it appears that I'll be too lazy or stupid to figure out it. I'll stick to smoking, BBQ, and sausage making, something I can stick a thermometer in. ;D ;D