Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Ka Honu on January 09, 2014, 07:31:18 PM

Title: Sous Vide Impatience (Porterhouse experiment)
Post by: Ka Honu on January 09, 2014, 07:31:18 PM

I've been waiting to try this sous vide thing - preordered a Sansaire Sous Vide Immersion Circulator (http://sansaire.com) several months ago but it's not shipping until February. I finally needed some more immediate gratification so I heated up my trusty Crockpot to the "Warm" setting and was able to tone it down a few degrees (to about 135°) by taking off the lid. In went the vac-sealed porterhouse for a two-hour bath monitered by the (fastest and most reliable) RED Thermapen.

It came out looking really ugly (as expected)…

(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_134529.jpg)

A quick sear in my faithful cast iron skillet (oil-butter mix) and it looked much better…

(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_134754.jpg)

Sliced, it was perfect!

(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_135050.jpg)

Taste and degree of doneness were excellent (especially for a jury-rigged system) and I don't think I've ever had a more tender steak. God only knows what will happen when I get the real thing and use it on the dry-aged ribeyes waiting in the freezer.

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: RAD on January 09, 2014, 07:40:39 PM

I am impressed. Why two hours and not shorter or longer?

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: smokendevo on January 09, 2014, 07:49:26 PM

the Sous Vide thing has temps and times as a standard from what I can tell. Look here for more info

http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm

Title: Sous Vide Impatience (Porterhouse experiment)
Post by: Pappymn on January 09, 2014, 07:50:51 PM

Lookin good Turtle!

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: fishingbouchman on January 09, 2014, 07:58:35 PM

Oh ya.  Perfect

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: muebe on January 09, 2014, 08:02:51 PM

Nice job with your makeshift setup ;)

Turtle your going to enjoy your Sansaire! I have made quite a few great Sous Vide meals but my absolute favorite is the 72 hour Short Ribs 8)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134622_zps904b64bc.jpg)

And a ultra tender medium rare dry aged rib eye that did not look all that great but tasted phenomenal...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_121010_zps2db4bddc.jpg)

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: CDN Smoker on January 09, 2014, 08:27:47 PM

Looks tasty for here ;D

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: hikerman on January 09, 2014, 08:37:38 PM

Nice, that looks mighty tasty! And good job taming your impatience!

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: deestafford on January 09, 2014, 09:11:55 PM

Turtle, Sometime back I read an article about exactly what you just did and the fella said it was great.  Now, I know he wasn't lyin'.  Dee

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: sliding_billy on January 10, 2014, 02:34:04 AM

I'd eat it.  :D

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: HighOnSmoke on January 10, 2014, 03:58:06 AM

Looks real tasty Turtle!

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: Pam Gould on January 10, 2014, 08:16:57 AM

WTG turtle..now I'm gonna have to relook into this again. At our house I always get the bone. Looks chewable to me, but ya could have a left a lil more on it.  Pam   ☆´¯`•.¸¸. ི 

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: ACW3 on January 10, 2014, 08:24:47 AM

Might just have to try your "crock pot" sous vide version.  Sounds interesting.

Art

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: Scallywag on January 10, 2014, 08:38:39 AM

I can see using this method on tougher cuts of meat.. was there any benefit using a tender cut like a porterhouse?

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: TentHunteR on January 10, 2014, 09:45:06 AM

Quote from: Scallywag on January 10, 2014, 08:38:39 AM

I can see using this method on tougher cuts of meat..

Hmmm... now that's a good question/thought.

Title: Re: Sous Vide Impatience (Porterhouse experiment)
Post by: africanmeat on January 10, 2014, 11:04:04 AM

Quote from: HighOnSmoke on January 10, 2014, 03:58:06 AM

Looks real tasty Turtle!

X2