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Old 09-22-2011, 05:45 PM   #1
rellot
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Default 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?

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Old 09-22-2011, 05:46 PM   #2
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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.

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Old 09-22-2011, 05:48 PM   #3
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Sous vide steak? People use this for steak?

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Old 09-22-2011, 06:14 PM   #4
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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

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Old 09-22-2011, 11:55 PM   #5
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Five hours at 134 and a little time broiling to get it brown and the London Broil was amazing.

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Old 09-23-2011, 05:05 AM   #6
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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...

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Old 09-23-2011, 02:12 PM   #7
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Never really thought of this until now. I will plan on this when I get my E-rig set up.

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Old 09-23-2011, 04:09 PM   #8
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Quote:
Originally Posted by rellot View Post
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.
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Old 09-23-2011, 04:18 PM   #9
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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?

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Old 09-24-2011, 02:18 AM   #10
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I've got a brisket going overnight in my electric HLT. 175F. We'll see how well this works tomorrow.

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