Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on August 29, 2013, 07:39:06 PM
-
I got my jumbo crock pot delivered from Amazon so time to test it out.
Started with a almost 4lb pork tenderloin...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_154959_zps4e83b877.jpg)
I trimmed the fat and coated it with Tee's M-3 and hickory smoked kosher salt...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_160329_zps12b9c5b2.jpg)
I vac sealed the loin with butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_160600_zps9860a559.jpg)
Into the crock pot with my new immersible probe watching the temp for the PID...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_161052_zpsb961482d.jpg)
PID set at 137F and after putting in the loin the temp dropped just a bit...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_161152_zps0d3188bd.jpg)
See you in 3 hours...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_161445_zps4abac937.jpg)
-
Watching Dr. Frankenstein
-
i was thinking the mad scientist is on the loose again. ;)
-
Interesting cook. Any brine used? Watching.
Ed
-
Interesting cook. Any brine used? Watching.
Ed
Was packaged in a salt solution so no brine needed.
-
See no reason for a brine with sous vide. How could you possibly lose moisture.
-
See no reason for a brine with sous vide. How could you possibly lose moisture.
From what I read Rick there are people who do injections and brine chicken & pork for Sous Vide.
So here is something that I discovered. The larger crock pot really retains the heat. The temp shot up past setpoint as the PID started heating. It was taking a long time for the temp to come back down so I had to remove the lid to help it along. Of course I should have ran a auto-tune with this new, larger crock pot before starting but I did not want to eat at 10 PM :-\
I am sure a auto tune will be needed after this cook.
-
Ok so out of the bag she comes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_183827_zps7bc73ea2.jpg)
Gave the outside a quick sear...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_184359_zps8e2c2341.jpg)
Started slicing with my new ceramic knife. Sliced like butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_184513_zps34fcd329.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_184518_zps2137c3f1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185053_zps8968adb6.jpg)
I gave the individual slices for my plate a little more of a quick sear. Plated with West Coast Toast and a Easy Mac Muffin...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185111_zps258aef7a.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185118_zpsa9612ccc.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185126_zpse658c321.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185131_zpsc9b880ae.jpg)
That was absolutely the most moist and flavorful Pork Tenderloin I have ever made!
-
Looks very good muebe. But would you say it's better then smoking or grilling a pork tenderloin?
-
That IS absolutely beautiful and your pictures do show how moist it is. How is the flavor? You said that you put butter inside the package.
What is that muffin? Is that pasta with bread crumbs and cheese on top?
Ed
-
Looks very good muebe. But would you say it's better then smoking or grilling a pork tenderloin?
There is no way you can get pork this moist on a smoker or grill. At these low temps you would end up with pork that would either make you sick or be dry & over cooked. I am very new to this way of cooking but it is very impressive so far. I think I may have even over cooked it compared to what Sous Vide can do. My temps got up to 160F for over an hour and it still turned out very moist and flavorful. If I kept it at 137F the whole time it probably would have been even better. Running an auto-tune right now to get the PID in check since I got a new crock pot that is larger and more wattage.
-
Couple questions.
I want to see a pic of your new knife. I have one too and really love it. Pretty please ???
Flavor: does the sous vide pull your seasoning into the meat more?
What was the IT when you pulled it?
-
That IS absolutely beautiful and your pictures do show how moist it is. How is the flavor? You said that you put butter inside the package.
What is that muffin? Is that pasta with bread crumbs and cheese on top?
Ed
Ed the flavor was great. Tee's M-3 seasoning has a great flavor and you could taste it through the meat. Every inch of the meat was evenly cooked from edge to center. The butter was an idea that I got online. Don't know if that made a difference but I am sure it added some flavor to it.
The muffin is macaroni and cheese coated with Asiago cheese & Panko bread crumbs. The hit with the broiler for some browning on top.
-
Couple questions.
I want to see a pic of your new knife. I have one too and really love it. Pretty please ???
Flavor: does the sous vide pull your seasoning into the meat more?
What was the IT when you pulled it?
Pappy because you are cooking under vacuum for many hours the flavor does get pulled into the meat from what I can tell so far.
Not sure what the IT was when I pulled it. I imagine it was 138F because that was the water temp when I removed it. This cook got away from me due to the new crock pot. Temps got up to 160F and that is hot for Sous Vide cooking! It has more horsepower and more water so the PID did not know this new crock pot. That was my fault. I should have ran the auto-tune on the new one before using it. But it's still turned out good anyways.
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130715_163920_zps3db8f856.jpg)
-
Thank you sir!
-
Very nice cook, muebe! I look forward to learning more about sous vide.
-
I Like it!! looks really good and never thought of doing pork S.V. Never noticed how much W.C.T. you made until now ;) Nice job Michael!!
-
That meat looks great - I don't think I've seen pork loin that juicy.
The ceramic knife is really nice too - I've a small one that I use only for sashimi
-
Thanks guys!
I found out why my temp was climbing however. My PID was stuck on due to a failed SSR. It failed due to the crock pot I just bought was drawing too many amps for the little guy to handle :'(
So anyone who is looking to do this home brew version should get the PID with the mechanical relay...
http://www.auberins.com/index.php?main_page=product_info&cPath=1&products_id=1
It can handle up to 10 amps.
So I decided I like Sous Vide so much that I ordered one of these...
http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1377836780&sr=1-1&keywords=dorkfood+dsv+temperature+controller+for+sous-vide
-
Because I do not know, I would like o ask this question. You have a lot of technology governing that process inside the crock pot.
I have a crock pot. If I filled it with water, set it a low, and vacuum sealed "meat", would I be able to do this same thing with out the technology? The only thing that I would not know is the internal temperature of the meat if I want to keep the integrity of the bag sealed. Is this possible? How would I know how long to cook this? I could tell the temperature of the water using a thermapen and assume that what is inside the bag, inside the water, will not get any higher than the water temperature. Is that a bad assumption?
Thank you,
Ed
-
Great looking cook!
-
beautiful plate you got there.
-
Because I do not know, I would like o ask this question. You have a lot of technology governing that process inside the crock pot.
I have a crock pot. If I filled it with water, set it a low, and vacuum sealed "meat", would I be able to do this same thing with out the technology? The only thing that I would not know is the internal temperature of the meat if I want to keep the integrity of the bag sealed. Is this possible? How would I know how long to cook this? I could tell the temperature of the water using a thermapen and assume that what is inside the bag, inside the water, will not get any higher than the water temperature. Is that a bad assumption?
Thank you,
Ed
Ed the key to proper Sous Vide cooking is precision temperature over a long period of time. The reason why you can cook at these low temps(130F to 150F) safely is because you are using contact temperature and not air temperature. For example if you put your arm in a 210F oven for a few seconds you will feel the heat but not necessarily get burned. Now put your arm in 210F water for a few seconds and you will get different results!
So you could leave the crock pot on low but what actual temps would you be getting at that setting? You would need to test and find out what they are on your crock pot at that setting.
You can do Sous Vide on a stove top simply using a pot of water and your burner. You have to stay there and regulate the temps by adjusting the burner. It can be done that way. Kind of like tending the fire on your off-set right? 8) This would be very difficult to do for say a brisket that cooks at 130F for 48 hours however. But fish can be done in 20 minutes so no problem there.
You do not need to check the IT of the meat. Just monitor the water temperature. It is going to reach the temp of the water and will not go any higher. The meat can sit for many hours longer than the recommended cooking time and not overcook.
The cooking times I found on the web. There are many websites dedicated to Sous Vide cooking. A lot if great recipes for Sous Vide. There are also quite a few books available.
This new controller that I ordered from Amazon is a simple plug and play device that has great reviews. It is very inexpensive compared to what is out there so I will give it a try. There will be a review from me on it. Here is their website...
http://www.dorkfood.com/
-
Very cool!
DorkFood. I love it...... :D
-
Very impressive cook man!
-
Very intresting post, many thanks
-
muebe,
I'm looking forward to your review of the Dork Food controller. Unfortunately, I went "fancy" with my last crock pot - digital, so it won't work. If you give this a good review, I will pick up a manual crock pot and give it a try.
Thanks!
D
-
muebe,
I'm looking forward to your review of the Dork Food controller. Unfortunately, I went "fancy" with my last crock pot - digital, so it won't work. If you give this a good review, I will pick up a manual crock pot and give it a try.
Thanks!
D
David..do you have one of them dork thingi's? Got me thinking about it now. I have about 8 crock pots..so I'm covered there. .☆´¯`•.¸¸. ི♥ྀ
-
muebe,
I'm looking forward to your review of the Dork Food controller. Unfortunately, I went "fancy" with my last crock pot - digital, so it won't work. If you give this a good review, I will pick up a manual crock pot and give it a try.
Thanks!
D
David..do you have one of them dork thingi's? Got me thinking about it now. I have about 8 crock pots..so I'm covered there. .☆´¯`•.¸¸. ི♥ྀ
Pam,
No, I don't. I almost pulled the trigger but then read the FAQs - won't work with my digital crock pot. I'd buy another crock pot, but am running out of space (actually ran out some time ago!) So, I am waiting on muebe's review of the controller. If Mikey likes it, well I guess I'll have to do it... ;) ;D ;D
-
muebe,
I'm looking forward to your review of the Dork Food controller. Unfortunately, I went "fancy" with my last crock pot - digital, so it won't work. If you give this a good review, I will pick up a manual crock pot and give it a try.
Thanks!
D
It is being delivered today so I will put it through the paces tomorrow ;)
-
It is being delivered today so I will put it through the paces tomorrow ;)
Looking forward to your review, especially about the loud clicking of the relay that has been reported. Although not a deal breaker, the level/frequency of noise might be annoying while in the combined kitchen/living area.
-
It is being delivered today so I will put it through the paces tomorrow ;)
Looking forward to your review, especially about the loud clicking of the relay that has been reported. Although not a deal breaker, the level/frequency of noise might be annoying while in the combined kitchen/living area.
Well I really doubt it is any louder than the Auberins PID relay. I will find out tomorrow.