[beer gone to cooking] Mash Tun gone Souse Vide .... - Page 3

Dr_Gordon_Freeman · 05-09-2010, 06:09 PM

Thanks for the link guys. I don't have a mash tun, but I do have a foodsaver and I am doing some steaks in a mini cooler as I type. Looking forward to a dinner with some homebrews!

**bendavanza** · 05-10-2010, 02:26 PM

Quote:

Originally Posted by JacobS

Just a thought here ummm, mash temp is ~149ish.... You could just throw the vac-sealed meat in and mash away. When the beer is done so is dinner...... (ok you might need longer than a 30min rest but my current sched uses a 113, 129, and 149 rests for a total of 2.5hrs plus sparge time so....)

TWO for One!!!

I've thought about this too, but 149 is 9 degrees above well done for steaks, and 18 degrees above medium rare.
131 is "ideal" med rare but I went to 134-135 with nice red meat.
Most recipes I see for RIbs and brisket are for much longer times. I suppose it would not hurt to do this before BBQ just to accelerate heat penetration and breakdown of tissue.

**jfkriege** · 05-10-2010, 05:26 PM

I have done this before with my modified brutus 20e system. It works really well.

My favorite is to do perfect soft boiled eggs. You can get a hard white and a perfectly runny yolk and it is outstanding. Fish is also really nice to do sous vide.

I have a friend who will make up a few packs and then use them like quick meals. Throw it in the water when you get home, work until it is done, then eat.

Joshua

DKershner · 05-10-2010, 09:12 PM

This is beyond awesome. I am all over this, thank you for posting all of this information.

Dr_Gordon_Freeman · 05-10-2010, 09:45 PM

This was so damn good. I can't rave enough about sous vide, and I'm glad I stumbled onto it here

**maztec** · 05-10-2010, 10:10 PM

Well, so much for being shot.

Good to hear there are many like minds when it comes to multipurposing brew equipment!

I did some salmon yesterday. Put a little thyme in the bag, half a stick of butter, a pinch of salt, and vacuum sealed it all with my food saver. Then, tossed it into my boil kettle (it is temp controlled, I also use it as my HLT) at 49C for 29 minutes (19mm thick). It came out as some of the best salmon I have ever had. That said, I forgot a step, which I had warned about here earlier (I think), and my salmon came out white due to the albumen. Next time I plan on brining my salmon for 10min, supposedly that will fix the albumen and improve the flavor.

Now, if I could figure out how to brine the salmon in beer!