Sous Vide cooking

[Rummm]

I tread gingerly here, as most people don't understand the concept of it......Sous Vide = "cooking under vacuum" in French. It is a hobby that I took up a few months ago and I'm by no means an expert. There is much better information on the Internet. I like to combine Sous Vide cooking with my grill.....either before or after. Cooking Sous Vide leaves your meat looking bland, so a sear on the grill after is a must. Sometimes before. Doesn't matter which.

The cook below does not involve the grill, but it is one of the best Corned Beef Briskets I've ever cooked, so thought I'd share it

A 3½ lb corned beef brisket that I picked up at the store for a bargain. No seasoning pack, so I just used black pepper and garlic.

Went into the SV at 160° for 30 hours*



No need to hit it with the torch, it has enough color for my needs



Sliced 



Served with a baked sweet potato and sv green beans



* probably one of the best CB's I've cooked  Not over done, sliced perfectly and still was tender without using a knife. This will make perfect sandwiches.

[ACW3]

WOW!!  That looks great.  I guess I may have to add this to my list.  Damn list keeps getting longer instead of shorter.  Kind of like my wife's honey-do list.

Art

[teesquare]

I think we need a Sous Vide section.....hmmmm enough interest?

[Pappymn]

I like the idea Tee. I've seen the method used a lot on the various cooking shows. Seems very cool, and the results speak for themselves.

[teesquare]

Like Jean-Luc Piccard says..."Make it so"..... I will get someone to set it up!

[CDN Smoker]

I have never heard about what you all are talking about but I will watch with interest.

[deestafford]

When I was with my son in law this week he had a new cook book on this written by one of the world's top chefs and expert on this style of cooking.  In the book it showed some type of immersion heater that cirulates the heated water and keeps it within 1 degree of desired temp. That cotton pickin thing was expensive.  Reading some of the book shows how this style of cooking can really make sense.  You can get the food cooked to the exact internal temp you want and then grill or whatever to get the outside to the texture you want.  Really interesting.  Some of the folks from SOTG have been doing this for awhile.  Dee

[muebe]

This form of cooking has always interested me. Auberins sells a PID controller for Sous Vide cooking. Then just use a crock pot and a water circulator.

Thanks for the pics and info

[Smokin Don]

It does look good!!! What cooker do you have? When I looked the cookers up they were very expensive to me. Don

[sliding_billy]

Looks great!

[Rummm]

It does look good!!! What cooker do you have? When I looked the cookers up they were very expensive to me. Don

Costco had a deal last fall.......Sous Vide Demi and a vacuum sealer for only $329.

[Sam3]

Great looking plate!

[bbqchef]

Nice but it really took 30 HOURS to cook?

[Pam Gould]

Bed, bath and beyond also carries a unit, I have found various prices and with 20% off, well,it's within reason. Pam ;*))

[Rummm]

Nice but it really took 30 HOURS to cook?

Yes  It does take a little planning.....beef ribs for 48 hrs and BB's for 24