Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cooking & Pairing (http://www.homebrewtalk.com/f56/)
-   -   Show us your Sous Vide Cooker! (http://www.homebrewtalk.com/f56/show-us-your-sous-vide-cooker-343738/)

certaut 08-07-2012 12:22 AM

2 Attachment(s)

out of the ashes,,,,


certaut 08-07-2012 12:22 AM

2 Attachment(s)

out of the ashes,,,,


dinnerstick 09-22-2012 10:39 PM

5 Attachment(s)

have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


dinnerstick 09-22-2012 10:39 PM

5 Attachment(s)

have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


dinnerstick 09-22-2012 10:39 PM

5 Attachment(s)

have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


dinnerstick 09-22-2012 10:39 PM

5 Attachment(s)

have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


dinnerstick 09-22-2012 10:39 PM

5 Attachment(s)

have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


jeepinjeepin 11-22-2012 03:43 AM

1 Attachment(s)

"Finished" my controller this afternoon. This is a temporary housing. I need something cooler. MYPIN TA-7, SSR, $5 goodwill crock pot, aquarium pump.


dallasdb 11-26-2012 03:59 PM

1 Attachment(s)

This is the setup when I'm not just using my crockpot.
The heatstick works well but I have the GFCI outlet between the heatstick and the temp controller, not the temp controller and the wall. Only problem is every time the temp controller powers off the heatstick it flips the GFCI and when it powers back on you have to reset the GFCI.

I am afraid if the GFCI is at the wall, if the heatstick gets a surge it will fry my temp controller. Does anyone know if this is true?

Attachment 85663


dinnerstick 12-17-2012 07:39 AM

2 Attachment(s)

i'm in charge of a 5 course christmas dinner for 14. the star of the evening is going to be a duck breast with a tawny port and cherry sauce. i can get either farmed or wild duck, so i started some trials with the sous vide. i did 2 hours at 57 degrees, then pan fried the skin side. the wild duck is really gamey, with not much fat under the skin, but it did crisp up well. the farmed duck is soft as silk, makes the wild stuff seem almost chewy. you could just about cut it with a spoon. didn't quite render the fat as much as i'd like to. will get it right on my next practice run. the wild one was cooked perfect; red in the middle. the farmed one was a tiny bit overdone, going to reduce the sous vide time and fry a bit harder. but i'm going with the farmed duck for the soft texture and fat layer. on the night i'm going to sous vide all of them together in my speidel braumeister, with the mash recirculation on! wish me luck. first pic is the wild, second is farmed (i didn't really rest them, so they released a bit of liquid, i will rest them on the night).



All times are GMT. The time now is 01:50 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.