Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on August 22, 2013, 11:44:14 PM
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(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130822_203845_zpsbc879c89.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130822_203851_zps1f61db16.jpg)
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O.K. Gas-Man....
Don't blow the house up...and be careful with those pictures - lest to you attract the attention of Homeland Security! :D
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O.K. Gas-Man....
Don't blow the house up...and be careful with those pictures - lest to you attract the attention of Homeland Security! :D
It is a crock pot not a pressure cooker ;)
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Sous vide?
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Sous vide?
Ding Ding Ding Ding!!!!! 8)
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Sous vide?
Ding Ding Ding Ding!!!!! 8)
You are the mad wizard! Love it!
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You mean to tell us that you are cooking foods in plastic bags under water to have an even cook for the food?
Ed
PS: isn't this a little extreme? Well, you are dedicated.
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Is the water circulating?
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Is the water circulating?
No. The water will naturally circulate due to natural convection by temperature differences in the water. And a crock pot heats pretty evenly along the bottom so as long as I don't overfill the thing I should be good.
I was just running a auto-tune with the PID to get it to "learn" the way the crock pot heats water. No food in there yet.
The PID is my old one out of my PTG and the crock pot is an old one that my wife does not use. My initial investment is $0 ;)
If it works good then I will get a project box to put the PID in to make things proper. I also wired the PID with a electrical plug so any crock pot or cooker can just plug right in.
So I think my first try will be a dry-aged steak this weekend with a finish sear on the grill.
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Is the water circulating?
No. The water will naturally circulate due to natural convection by temperature differences in the water. And a crock pot heats pretty evenly along the bottom so as long as I don't overfill the thing I should be good.
I was just running a auto-tune with the PID to get it to "learn" the way the crock pot heats water. No food in there yet.
The PID is my old one out of my PTG and the crock pot is an old one that my wife does not use. My initial investment is $0 ;)
If it works good then I will get a project box to put the PID in to make things proper. I also wired the PID with a electrical plug so any crock pot or cooker can just plug right in.
So I think my first try will be a dry-aged steak this weekend with a finish sear on the grill.
Got it.
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Very cool
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Watching this one.
Seems there are at least three "Mad Scientists" on this site. Muebe, Tenpoint5, and TMB. Gotta love the outside the box thinking/cooking!!
Art
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O.K. Gas-Man....
Don't blow the house up...and be careful with those pictures - lest to you attract the attention of Homeland Security! :D
It is a crock pot not a pressure cooker ;)
OH! - you wanted us to guess what you were doing! I thought you were just practicing the "chain jerk" on me.... :D
So how are going to get the charcoal - or wood smoked flavor in there??? 8)
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O.K. Gas-Man....
Don't blow the house up...and be careful with those pictures - lest to you attract the attention of Homeland Security! :D
It is a crock pot not a pressure cooker ;)
OH! - you wanted us to guess what you were doing! I thought you were just practicing the "chain jerk" on me.... :D
So how are going to get the charcoal - or wood smoked flavor in there??? 8)
I am thinking some cold smoke with milt's beer hop pellets before Sous Vide cooking the steak. Maybe a 125F water temp then a quick finish sear on the grill.
Just wonder how many hours I should go with a one inch thick steak and if 125F is a good temp.
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O.K. Gas-Man....
Don't blow the house up...and be careful with those pictures - lest to you attract the attention of Homeland Security! :D
It is a crock pot not a pressure cooker ;)
OH! - you wanted us to guess what you were doing! I thought you were just practicing the "chain jerk" on me.... :D
So how are going to get the charcoal - or wood smoked flavor in there??? 8)
I am thinking some cold smoke with milt's beer hop pellets before Sous Vide cooking the steak. Maybe a 125F water temp then a quick finish sear on the grill.
Just wonder how many hours I should go with a one inch thick steak and if 125F is a good temp.
Saw once where somebody went 4 days with beef short ribs. The end pictures were some of the sexiest food porn I have ever seen.
Good luck......we are all counting on you ???
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I think I will go with 132F for 6 hours like Lynne did in her post. I think with cold smoke, Sous Vide, Sear on the SRG grill, and the fact this is a dry aged rib eye it might just possibly be the best steak I ever tasted 8)
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Love me some old school Denaturing of Proteins! 8)
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Can't wait to see the results; one of my colleagues touts the benefits of sous vide all the time, and has me convinced to try the method. The only reason I have not so far is that it requires an additional gadget for the kitchen which I'd rather not store - however, I do have an Auber dual probe that might just work with this method. ;)
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So after running the auto tune on the PID it is holding the temp within a degree so I think that is very acceptable ;)
I ran it for several hours set at 134F and it stayed at that temp. Every time I checked on it the temp was exactly 134F.
I also took a dead power supply for a computer that I had sitting around and removed the guts to use for a case. May not look that great but it will work well for a housing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_205739_zps7550c15c.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_205747_zps3d7bcc1c.jpg)
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MacGuyer is a wimp compared to Muebe
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I also took a dead power supply for a computer that I had sitting around and removed the guts to use for a case. May not look that great but it will work well for a housing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_205747_zps3d7bcc1c.jpg)
It's a prototype, it's not supposed to look good ;)
This is getting good