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-   -   Sous-vide cooking in my mash tun (http://www.homebrewtalk.com/f19/sous-vide-cooking-my-mash-tun-270286/)

rellot 09-22-2011 05:45 PM

Sous-vide cooking in my mash tun
 
So I recently found info on the internet about sous-vide cooking.

Since I have an electric HERMS with a PID, I figure I have all the necessary equipment to do sous-vide.

So I've got a vacuum packed steak cooking in my mash tun right now. Pretty neat, I think.

I'm just curious if anyone else has done something similar?

SenorPepe 09-22-2011 05:46 PM

Only did it once, after I got an accurate thermometer and realized the same thing. I got some pre-seasoned turbot filets from Trader Joe's, already vacuum sealed. So I just checked the times/temperatures and went at it. Came out great.

McGarnigle 09-22-2011 05:48 PM

Sous vide steak? People use this for steak?

passedpawn 09-22-2011 06:14 PM

I've been meaning to do this since I got my foodsaver. Soon. Thanks for the reminder.

BTW, check here for tons of great info:

http://www.douglasbaldwin.com/sous-vide.html

rellot 09-22-2011 11:55 PM

Five hours at 134 and a little time broiling to get it brown and the London Broil was amazing.

Palefire 09-23-2011 05:05 AM

You know, I was just thinking about this. Was doing the inaugural brew on my new electrical system and realized that a recirculating mash system is really just a large sous-vide cooker.

Hmmm... maybe this weekend...

Homercidal 09-23-2011 02:12 PM

Never really thought of this until now. I will plan on this when I get my E-rig set up.

McGarnigle 09-23-2011 04:09 PM

Quote:

Originally Posted by rellot (Post 3319810)
Five hours at 134 and a little time broiling to get it brown and the London Broil was amazing.

OK, I can see that. I thought you were doing individual strip steaks or something.

rellot 09-23-2011 04:18 PM

Well, I think people do steaks like New York Strip Steak or ribeye or t-bone. I haven't yet, but I was planning on doing some sirloins soon. Are you thinking there would be a problem with this?

passedpawn 09-24-2011 02:18 AM

I've got a brisket going overnight in my electric HLT. 175F. We'll see how well this works tomorrow.


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