Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Wingman on June 07, 2014, 02:31:05 PM
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One of the benefits of steak for dinner is steak and eggs the next morning.
(http://www.deansmiley.com/Files/Sous%20Vide/breakfast.jpg)
We had some sous vide London Broil “a la muebe” for dinner last night and it made for a great breakfast. After seeing his London Broil I got a 2 pounder and marinated it overnight and then hit it with some Montreal seasoning before sealing it up. We were going to the musical “Buddy – The Buddy Holly Story” and it ran way long so the meat was in the bath at 130* for 5 ½ hours instead of the 4 that I planned. The bag had a lot of fluid in it (wish I had measured it) which I believe was the result of the long cook. I patted it dry and tossed it on a 500* griddle for 1 min per side. The flavor was excellent, really beefy. It wasn’t tenderloin tender but better than most grilled London Broil. And at 48 calories per ounce, it is excellent if you are counting calories which we are.
Two pounds of meat for $7
(http://www.deansmiley.com/Files/Sous%20Vide/purchase.jpg)
(http://www.deansmiley.com/Files/Sous%20Vide/vacpacked.jpg)
(http://www.deansmiley.com/Files/Sous%20Vide/seared.jpg)
Nice hue, but lack of moisture
(http://www.deansmiley.com/Files/Sous%20Vide/sliced.jpg)
The marinade we use on all beef came from a cookbook we got in the first grill we ever bought, a 1978 Meco grill. We have tried many other marinades over the years but have never found one that we like better than this. I will add it here should someone else want to give it a go. Thanks for looking.
Dean
Amount Measure Ingredient
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1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
1/4 teaspoon salt
1/2 cup wine vinegar
1 1/2 teaspoons parsley flakes
2 cloves garlic -- crushed
1/3 cup lemon juice -- fresh
Combine all ingredients and mix well. Makes 3.5 cups.
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Boy that looks perfect Wing. And don't try to be Muebe.....one of him is plenty.
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Great looking London Broil. ;)
I did the same thing this morning with the rib roast I cooked yesterday, had it with eggs for breakfast. Here's a suggestion, reseal the leftover meat and use the SV to reheat it to the same temp you originally SV'ed at. I did that this morning and the meat was just as medium rare all the way through as it was the first cook.
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Nice job Dean!
I started a TIME and TEMP sticky at the top of the Sous Vide section. Would you look at the sample post I made there - and add your findings with this cook? Trying to create an on-board quick reference for anyone looking for examples of time and temp. And - ad your suggestions at the end of it ( over cooked - under cooked, etc...whatever fits...)
Thanks!
T
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Nice job Dean!
I started a TIME and TEMP sticky at the top of the Sous Vide section. Would you look at the sample post I made there - and add your findings with this cook? Trying to create an on-board quick reference for anyone looking for examples of time and temp. And - ad your suggestions at the end of it ( over cooked - under cooked, etc...whatever fits...)
Thanks!
T
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Looks really good,and agree with LVC,the adding juice back works really well.
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Very nice work.
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That does look good Dean and that is the way I like my eggs!
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Dean - great experiment and looks delicious. Hey, pz, check out those yolks! ;D
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Boy that looks perfect Wing. And don't try to be Muebe.....one of him is plenty.
Pots and kettles, my friend... ;) ;D ;D
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That does look good Dean and that is the way I like my eggs!
The great thing about cooking one's own breakfast is that you can have it exactly the way you like it.
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Great looking London Broil. ;)
I did the same thing this morning with the rib roast I cooked yesterday, had it with eggs for breakfast. Here's a suggestion, reseal the leftover meat and use the SV to reheat it to the same temp you originally SV'ed at. I did that this morning and the meat was just as medium rare all the way through as it was the first cook.
I really like the idea of using the leftovers reserved meat the next morning. It sounds like this can be a much better way than trying to grill, fry or nuke them. Thanks for the suggestion!
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That's a fantastic looking breakfast ;D
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That's a fantastic looking breakfast ;D
i agree 100%.
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I can't even pronounce sous vide :-[ BUT I think I will try it SOON! Wow that looks good :)
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I can't even pronounce sous vide :-[ BUT I think I will try it SOON! Wow that looks good :)
Great,another cook coming! ;)
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Dean - great experiment and looks delicious. Hey, pz, check out those yolks! ;D
;D perfect, David!
Breakfast looks great, wingman!
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Looks perfect to me
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I can't even pronounce sous vide :-[ BUT I think I will try it SOON! Wow that looks good :)
Sous Vide is pronounced Sue Veed. Looking forward your SV cooks too. ;)