Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Ka Honu on February 18, 2014, 06:54:57 PM
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First you unbox your newly (FINALLY) arrived Sansaire Sous Vide Circulator and do the "Ooh, ahh" thing for a while (unless you're Canadian - then it's "Ooh, ahh, eh").
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_124828.jpg)
The towel is a little tacky but the machine looks well put together and easy to operate and maintain. The clamp adjusts to thicker/thinner containers but pretty much wants the edge to be perpendicular to the ground (so much for using my crockpot which has slightly sloping sides and a wide rim). I'd probably have preferred more easily visible markings for minimum/maximum filling but no deal-breakers there. All-in-all it seems like we'll get along just fine.
So you set it up for 140oF and throw in the bagged TCB (test chicken breast). Only took about 5 minutes to get up to temp. The 140o reading on the Sainsaire showed as 139.8o on my Thermapen. You can easily offset the Sansaire temperature manually but .2o doesn't seem worth the trouble.
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_132623.jpg)
More as it happens ...
(SPOILER ALERT!! After the TCB is done, we're trying a steak for dinner)
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Is it done yet? :P
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Okay, the TCB came out as perfectly cooked as I've ever done. I don't even like the damn things but it's juicy, tender and all that. No herbs or spices on the test version but I'm guessing SWMBO will tell me what seasonings she wants on future iterations.
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_150934.jpg)
So then we get ready for the REAL test - a 24 ounce ribeye from a roast aged in a dry bag last year for 21 days and vacpacked in the freezer since then...
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_151213.jpg)
It'll cook at 130o for an hour or maybe a few minutes more before being pan-seared, sliced and devoured.
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Waiting to hear your comments on the steak, cheering you on ;D
All that trash talk won't win ya a Gold in Hockey ;)
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Waiting to hear your comments on the steak, cheering you on ;D
All that trash talk won't win ya a Gold in Hockey ;)
It's O.K. Drew....we figure the Rusians will take you guys out before the Gold round..... :D Unless Don Cherry shows up to root you guy on! :D ;D 8)
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Waiting to hear your comments on the steak, cheering you on ;D
All that trash talk won't win ya a Gold in Hockey ;)
It's O.K. Drew....we figure the Rusians will take you guys out before the Gold round..... :D Unless Don Cherry shows up to root you guy on! :D ;D 8)
More like your "Wishing Upon A Star" ;D.
Putin wanted a Canada / Russia final, I hope you guys them them out that way he's mad at you guys and not us. ::)
Sad part this may be the last time the NHLers are allowed to play :(
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Either way - may a North American team beat the Ruskies! :D
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Either way - may a North American team beat the Ruskies! :D
Easy for you to say, 30 million of us between 600 million of you guys, hee hee
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No NHL is not sad to me. It is what made is special
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All that trash talk won't win ya a Gold in Hockey
Puckin' A!
And in the bilingual spirit of our polite northern neighbors...
VOILA! Le steak...
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_182027.jpg)
(http://i618.photobucket.com/albums/tt269/KaHonu/20140218_182155.jpg)
As you may be able to tell, I went a little higher on the temp (132o) and seared in cracked pepper at SWMBO's request. We were pleased.
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And so you should be pleased, that has some serious wow factor, very well done ;D
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Looks good. Sounds good. I may need to do some more research. My kitchen is definitely in need of another "toy".
Art
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Question..did you cook the steak from frozen? Did you finish it on the grill? It looks fabulous and absolutely perfect. .☆´¯`•.¸¸. ི♥ྀ.
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Delicious looking steak turtle!
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Looks like a winner. Would you recommend setting it for 125ish than searing it?
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Looks great Turtle!
When are you starting some short ribs? ;)
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Nice steak there EH.. 8)
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Question..did you cook the steak from frozen? Did you finish it on the grill?
It was thawed but I guess you could do from frozen - just leave it in the bath a bit longer. I seared in a butter-oil mix in a cast iron skillet but could have used a hot grill or torch.
Would you recommend setting it for 125ish...
I probably would have done that but SWMBO is a medium-medium rare kinda chick.
When are you starting some short ribs?
They're on the list.
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When are you opening the B and B?......I want a reservation and a dinner table :D!
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I really like this..alot..more questions..could you brown your meat pre-sous videing? How well do you like it? I could see this being used almost daily, specially at the campground. .☆´¯`•.¸¸. ི♥ྀ.
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looks good to me .
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...could you brown your meat pre-sous videing?
I'm told it's doable but you lose some of the crispness/texture of the sear. Depending on the amount of the drink taken beforehand, I might try it both ways tomorrow when we have some friends over and get a comparison.
How well do you like it?
Really good stuff so far but still have a lot of experimenting to do with different foods and flavoring in the bag.