Other Cooking Equipment > SOUS VIDE COOKING
TIME AND TEMPS.
teesquare:
Please post what food item you cooked, and include the following please:
Temperature -
Degree of doneness-
thickness of item cooked -
Any pictures are helpful, but if we at least have the above - we can build data base for quick reference that anyone can use.
Thanks!
T
***THIS SECTION IS ONLY FOR TIME AND TEMPS AS POSTED BY YOU - BASED ON YOUR COOKS. ANY OTHER POSTS WILL BE MOVED OR DELETED***
teesquare:
Food cooked: prime rib roast
Thickness: 4 in.
Time: cold smoked using oak for 1 hour, then SV for 6 hours - finished with HOT cast iron skilled sear 1 minute on each side.
SV Temp: 135F
Medium rare.
Taste - excellent. Maybe the best I have ever cooked regardless of method.
Texture: great! - nut melt, mushy, or grainy. Good beefy "al dente" bite.
Tenderness: Cut easily, almost like butter.
Additional info: Raw weight was 3lb. 3.5 oz. cooked weight was 2.lb 14.9 oz. Total weight loss was 4.6 oz.
Wingman:
Food cooked: Top round London Broil, 2+ lb.
Thickness: 1+ in.
Time: 5 ½ hr
SV Temp: 130F
Medium rare(ish).
Taste: great beefy flavor
Texture: grainy
Tenderness: So so, expected better
Additional info: Lost lots of moisture due to long cook? Intended 4 hr, actual 5.5
Thread on cook: http://www.letstalkbbq.com/index.php?topic=9567.msg128549;topicseen#msg128549
Las Vegan Cajun:
Standing Rib Roast (USDA Choice)
Temperature - SV @ 130F for 8 hours, then into a preheated for 15 minutes BEESR on HI (15) for 30 minutes.
Degree of doneness- Medium Rare
Thickness of item cooked - ~4-5 inches (2 bones thick)
Seasoning - Coated with sea salt and fresh ground pepper after the SV bath just before the sear in the BEESR.
Texture was on par with any prime cut that I have had anywhere. Nice tenderness without being mushy, was able to cut with a butter knife. A nice even color throughout the entire roast, the infrared heat from the BEESR made a nice crust on the outside with almost no penetration into the pink part of the roast.
spuds:
Food cooked: Chuck Steak,Select Grade.
Thickness: 3/4 in.15 ounce
Time: 19 hr
SV Temp: 135F
Doneness: rare
Fluid loss: 3 ounces
Taste: very beefy goodness
Texture: grainy
Tenderness:Fork tender
Additional info:Sliced,4 hours on a plate in refrigerator to reabsorb fluids,served cold with horseradish dip.Tender and moist
http://www.letstalkbbq.com/index.php?topic=9519.0
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