Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ACW3 on June 10, 2014, 08:32:56 PM
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Everything settled back to a dull roar around our household today. I had a nice boneless rib eye vacuum sealed in the freezer. I need to sous vide this steak! So, I got all the necessary equipment out as seen in the first photo.
(http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2147_zpse704b6ef.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/DSCN2147_zpse704b6ef.jpg.html)
I set the controller to 124 degrees F.
(http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2148_zpsdab0bc79.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/DSCN2148_zpsdab0bc79.jpg.html)
The steak was in the soup for 70 minutes. Unfortunately, it took a lot longer than I planned for to actually reach the proper temperature. As a result, I should have left it in for another 15 to 20 minutes, I think.
(http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2151_zps13d0beed.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/DSCN2151_zps13d0beed.jpg.html)
A little salt and pepper and onto a smoking hot iron frying pan to sear for 2 minutes per side. This is what it looked like. Just the way I like it.
(http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2152_zpsdc1b2e1a.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/DSCN2152_zpsdc1b2e1a.jpg.html)
When I took my first bite, the flavor was outstanding. The problem was that I could tell it was “getting tender”, but had not yet reached that stage fully. I guess I need to start the “cooking clock” when the water actually reaches the programmed temperature. Any comments or suggestions on this?
Art
I will be doing this again!!
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Art you can add warm water from the sink to help speed up the process.
The problem is when you start something from frozen. Start with cool water then let it come up to temp with the bath. I would not want to put the frozen meat in warm water otherwise it will not evenly thaw.
I usually start my timing once the bath reaches set temp when cooking frozen meat. When the water bath is set temp then so is the meat ;)
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Art you can add warm water from the sink to help speed up the process.
The problem is when you start something from frozen. Start with cool water then let it come up to temp with the bath. I would not want to put the frozen meat in warm water otherwise it will not evenly thaw.
I usually start my timing once the bath reaches set temp when cooking frozen meat. When the water bath is set temp then so is the meat ;)
Thanks Mike. Whiled I was self-critiquing on the cook, it dawned on me that I should have waited to start my timer.
It's a good thing my "misteak" was still good. My wife even noticed that the meat was more tender, but not all the way throughout.
Art
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Nice first steak Art. I think I see lines in it - that may indicate the temp. differential between the frozen center section - but the outside was yawed? - but, even then, it cooked all of the way edge to edge with beautiful color!
So what are you scheming to cook next it it... ;) ;D
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Way to go Art! Nice first hot soak! Your ribeye has me craving steak now!
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When using a crockpot as heat source, I fill with hot tap water & also microwave about 1 qt for 5 min.
Bumps me up to about 125F immediately
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Looks good.Congrats on the new arrival.
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steak looks pretty good from here. :)
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Looking good. ;)
I'd go with muebe's reccomandation too.
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Looking good. ;)
I'd go with muebe's recommendation too.
Agreed.
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Nice looking steak.
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Looks good buddy! I think I might order one of those units.
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Looks good to me Art!
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Way to go on your first sous vide!
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Dorks, unite!
Looks good from over here...... ;)
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I have a Johnson control A419. Mine should do the same thing?
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01442.jpg)
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Rick what temp range does it have?
Is the temp probe submersible?
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Rick what temp range does it have?
Is the temp probe submersible?
I was thinking about this controller to, but for twenty more bucks you could get the Dorkfood controller.
http://www.amazon.com/Johnson-Controls-Digital-Thermostat-Control/dp/B00368D6JA/ref=sr_1_1?ie=UTF8&qid=1402607926&sr=8-1&keywords=johnson+control+a419
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No, I didn't take any pictures. So back off on the Unicorn comments!!
I took one of the rib eyes from the original package and and ran it through the crock pot this evening. This time I left it in "sous vide mode" for 2 hours. I only added Kosher salt to the steak before searing in a smoking hot iron frying pan, 2 minters per side. This was much improved over the original cook, by a factor of 100. My wife even thought it was better than last time. There are 3 slices left. Just enough for steak and eggs in the morning.
The extra time in the crock pot was definitely worth it. I removed the package from the cork pot and let it sit for an hour in the refrigerator before I seared it on the stove. I will be doing this again.
Art
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Rick what temp range does it have?
Is the temp probe submersible?
I was thinking about this controller to, but for twenty more bucks you could get the Dorkfood controller.
http://www.amazon.com/Johnson-Controls-Digital-Thermostat-Control/dp/B00368D6JA/ref=sr_1_1?ie=UTF8&qid=1402607926&sr=8-1&keywords=johnson+control+a419
The support for the Dork Food DSV would be worth the difference in cost to me.
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Congrats AC,well done!