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?
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.
Sous vide steak? People use this for steak?
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
Five hours at 134 and a little time broiling to get it brown and the London Broil was amazing.
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...
Never really thought of this until now. I will plan on this when I get my E-rig set up.
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?
I've got a brisket going overnight in my electric HLT. 175F. We'll see how well this works tomorrow.