Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Show us your Sous Vide Cooker!
Reply
 
LinkBack Thread Tools
Old 04-11-2013, 04:07 PM   #121
Evets
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Evets's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Lancaster County, Pa.
Posts: 1,851
Liked 146 Times on 72 Posts
Likes Given: 95

Default

Abso-freakin-lutely!

__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!
Evets is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2013, 08:11 PM   #122
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2733 Times on 1640 Posts
Likes Given: 3485

Default

Sous-vide porn for a Sunday afternoon. Porterhouse with garlic and rosemary, green beans and baked potato stuffed with garlic, rosemary and blue cheese. And Bell's Porter to wash it all down.





I'll update in 2 hours when it's plated.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2013, 10:17 PM   #123
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 727
Liked 65 Times on 52 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Revvy
Sous-vide porn for a Sunday afternoon. Porterhouse with garlic and rosemary, green beans and baked potato stuffed with garlic, rosemary and blue cheese. And Bell's Porter to wash it all down.

I'll update in 2 hours when it's plated.
Looks awesome. Is the potato pre baked and then stuffed before putting int the coffee pot cooker?
__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2013, 10:50 PM   #124
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2733 Times on 1640 Posts
Likes Given: 3485

Default

Quote:
Originally Posted by eric19312 View Post
Looks awesome. Is the potato pre baked and then stuffed before putting int the coffee pot cooker?
No, I just made a twice baked potato as normal. Unless you froze it first I don't know if it could be done sous-vide. I have reheated leftover baked taters in the sous-vide, but never tried direct cooking them in there.

Here's the finished product. Awesome!





I gotta say, vacuum sealing the steak seasoned with the salt, pepper, crushed garlic and rosemary sprig, really draws the flavors into the meat.

The trick is seasoning it an hour before bagging and cooking it. I basically just salt and pepper the meat and the pat the garlic and rosemary onto it. I do it on each side and let it sit at room temp.

J Kenzie Alt Lopez IIR did a piece on that, and pre-salting for an hour to an hour and a half before causes a fluid exchange in the cells of the meat, and as it does it, the flavorings are drawn in. Then vacu-sealing pulls it in further, then it really permeates while cooking. You need no steak sauce or even (my favorite) worchestshire sauce with it. It really has a nice flavor all alone.'

And isn't that a purdy mailard reaction? 1 minute on each side in a hot oiled pan.
__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
bgeek Likes This 
Reply With Quote Quick reply to this message
Old 04-22-2013, 03:22 AM   #125
Evets
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Evets's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Lancaster County, Pa.
Posts: 1,851
Liked 146 Times on 72 Posts
Likes Given: 95

Default

I had a 20 hr. brisket tonight. My first. It came out totally awesome! Sorry, I took no pics.

__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!
Evets is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 05:45 PM   #126
Huaco
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Huaco's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Just south of Cow Town, Tx
Posts: 1,221
Liked 111 Times on 69 Posts
Likes Given: 32

Default

Quote:
Originally Posted by Evets View Post
I had a 20 hr. brisket tonight. My first. It came out totally awesome! Sorry, I took no pics.
Any pointers on doing the brisket? Did you smoke it and then sous vide it? What type of bag did you use? What temp?
__________________
My E-Brewery Build ---- My Multi-Temp Fermentation Chamber Build ---- My Multi-Temp Fermentation Controller
Huaco is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2013, 03:20 AM   #127
Evets
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Evets's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Lancaster County, Pa.
Posts: 1,851
Liked 146 Times on 72 Posts
Likes Given: 95

Default

Quote:
Originally Posted by Huaco View Post
Any pointers on doing the brisket? Did you smoke it and then sous vide it? What type of bag did you use? What temp?
I used a gallon sized vacuum bag that you suck the air out with a hand pump.
I first rubbed down the meat with a little liquid smoke followed by a generic beef rub from from the grocery, then into the water bath at 140 for about 20 hrs. After removing from the bag, I added a another coat of rub and threw it on a hot grill for a few minutes per side just to get a little bark.
__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!
Evets is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2013, 12:35 AM   #128
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2733 Times on 1640 Posts
Likes Given: 3485

Default



Carnivore carnage. Medium rare, 1.5" rib eye (crock pot sous vide 3 hours @ 133 degrees with rosemary and garlic,) Parmesan, garlic and black truffle twice baked potato, and steamed asparagus. The steak and veg are drizzled with a bleu cheese cream sauce. Dinner and lunch.
__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2013, 10:58 PM   #129
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2733 Times on 1640 Posts
Likes Given: 3485

Default

Tonight's Sunday sous-vide experience. I picked up some small lobster tails as the manager's special at Kroger's. Decided to try my hand at butter poaching them sous-vide style.

First I blanched them for 2 minutes to aid in removing them from the shells, then I vacuumed sealed with butter, chives, a dusting of cajun spices, and lemon zest.



I used 4 TBS of frozen butter for the two tails.



Pulling the tails out of the 133 degree sous-vide after 40 minutes.



A little browning in butter for a minute on each side for some color and sweetness.



The finished feast. Porterhouse steak, butter poached lobster tails, asparagus and twice baked potato.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
dinnerstick Likes This 
Reply With Quote Quick reply to this message
Old 05-24-2013, 05:10 PM   #130
blaster_54738
BackDraught Brewing Co
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
blaster_54738's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Eleva, WI
Posts: 403
Liked 40 Times on 35 Posts
Likes Given: 80

Default

Just wanted to let everybody know about the new pump I found. This thing is a little monster and gets the water moving great in my crock pot. I'm sure the aquarium pumps work well but with this I know I'm getting good movement. I got the 12v version but they do have a 6v if you have a power supply that would work for it.

http://www.lightobject.com/High-temperature100-39C-DC-12V-185LMin-29GPH-mini-Water-Pump-FDA-Food-grade-P711.aspx

__________________
Primary Berliner Weisse

Secondary EMTPY

Kegged English Brown Ale, Bourbon Barrel Milk Stout

Bottled Skeeter Pee, Apfelwein

Coming Soon Double Chocolate Stout, Mojave Red

BackDraught Home Brewery
Follow on Twitter @backdraughtbrew
Email us at backdraughtbrewing@gmail.com
blaster_54738 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools