Sous Vide cooking

[teesquare]

In hopes of stimulating additional interest, we created a SOUS VIDE cooking thread in the OTHER EQUIPMENT section.

I will move this thread in there

[Rummm]

Sammie from the same brisket 



Most tender cb I've ever done 

[Pam Gould]

I would so chow down on that..we add sauerkraut here in Ohio. What I don't understand is the temp setting and length of time to cook. I know you have to plan, no problem, but have any info on that. Thanks Pam ;*))

[sliding_billy]

Looks even better plated up like that.

[Rummm]

I would so chow down on that..we add sauerkraut here in Ohio. What I don't understand is the temp setting and length of time to cook. I know you have to plan, no problem, but have any info on that. Thanks Pam ;*))

If I put kraut on it, it'd be a Reuben

Pam, here is a good link that explains Sous-Vide Cooking

[Lynne S]

These scallops were done using the SV method. Time in the water bath was 30 mins. and temp. was 140 F followed by a very quick sear in butter:)

[sliding_billy]

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 

...and I thought waiting through the stall on a 13 lb brisket was excruciating.   

[sliding_billy]

These scallops were done using the SV method. Time in the water bath was 30 mins. and temp. was 140 F followed by a very quick sear in butter:)

Those scallops look GREAT!

[teesquare]

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 

...and I thought waiting through the stall on a 13 lb brisket was excruciating.   

I guess the best comparison is sausage making: If you think about making smoked sausages - or better yet ferment-cured sausages - then sous-vide is not that different. It does require patience....
But everything that I have eaten that was cooked sous-vide has been the most moist, tender and delicious I think you could possibly make. Worth a try!
T

[squirtthecat]

Ran across this article on another forum..        I'd be very leery of this for anything other than a small piece of beef or fish/veggies.

http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

[Rummm]

Ran across this article on another forum..        I'd be very leery of this for anything other than a small piece of beef or fish/veggies.

http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

If it can't keep exact temperatures, it's not worth much and 'could be' dangerous. The Sous-Vide Demi that I use doesn't vary more than ½° one way or the other thru the whole cooking process.

[muebe]

Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...

http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44

You think this will work good with a crock pot? And what about water circulation?

[Rummm]

Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...

http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44

You think this will work good with a crock pot? And what about water circulation?

In the Sous Vide Information section there are two links that will answer your question better than I can. I DO know that if you use a crock pot, it needs to be one of the old fashioned ones without a built in timer.

[slaga]

Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...

http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44

You think this will work good with a crock pot? And what about water circulation?

I bought this one from Amazon because it was cheaper. It does a fine job for me. I'd suggest getting the largest crockpot you can find that has the rotary low, med, and high settings though. If you can unplug it and then plug it back in and it comes back on at the same setting, you can use it with the auberins controller you mentioned or the one I use.
http://www.dorkfood.com/

[GusRobin]

If you use a crock pot, do you cover or leave it uncovered? (Now another thing I have to try --geez should have picked a different hobby)