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Old 01-30-2012, 05:27 PM   #1
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Default Tried Sous Vide!

Yesterday my girl and I decided to try Sous Vide cooking. We don't have a vacuum sealer so I bought a Flat Iron steak (about 1 1/2" thick) that was sold vacuum sealed. Looked up the temperature and time on google and came up with 4 hours at 140*. Threw it in at 140* for just over 3 hours, threw it in the pan for less than a minute, done.

It was awesome! Tasted so moist where it was falling apart in my mouth. It came out a hair more rare than we wanted but only right in the thick of it. I would recommend trying this cooking method. It would have been nice to vacuum seal it ourselves so we could throw some spices or marinade in there but just cooking in its own juices was still DAMN tasty.

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Old 01-30-2012, 10:47 PM   #2
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I use my e-kettle for sous vide and I love it. I used it to cook steak, pork chops, chicken, and thanksgiving turkey. IMO, this is the best and most perfect way to cook steak. I like mine plain, just salt and pepper. I don't even use steak sauce to eat it, it's so good.

When I first started doing sous vide, I was using a blow torch to brown my food. The novelty wore off, so I just pan sear or char grill now.

I'm still trying to figure out the perfect way to cook eggs on it. I haven't made fish with it either.

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Old 01-30-2012, 11:07 PM   #3
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Yeah I poured out some very tasty sauce to dip it in but it was so moist and delicious I did not use any. I definitely want to try it with different meats, it sounds like a great way to cook some juicy poultry.

I wish I could use an E-kettle or something with better temp control but my 20qt pot on the stove with my brewing thermometer wasn't too difficult.

How would you do an egg? Like a soft boiled egg?

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Old 01-31-2012, 02:00 AM   #4
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Slow cooker & a Johnson temperature control device is what I use. Looking for a larger pot though. You can use a ziploc bag if you don't have a vacuum sealer.

I usually do potroast and leave it in for 12-24 hours at a really low temperature. Delicious.

Next up, I'd like to do a pork shoulder.

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Old 01-31-2012, 03:04 PM   #5
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Would you need to double bag the ziplock or just buy the heavy duty ones? Does it keep the water out and juices in well enough I mean? If I can use ziplocks I can start trying this more often with a larger selection of meats.

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Old 01-31-2012, 10:11 PM   #6
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Quote:
Originally Posted by H-ost View Post
How would you do an egg? Like a soft boiled egg?
The goal is to get it more like a poached egg but what I'm ending up it is a soft boiled egg.


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Would you need to double bag the ziplock or just buy the heavy duty ones? Does it keep the water out and juices in well enough I mean? If I can use ziplocks I can start trying this more often with a larger selection of meats.
My very first attempt at sous vide a couple years ago was using the freezer ziplock bag. It worked well but I was so paranoid about water coming in through the zipper.
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Old 01-31-2012, 10:32 PM   #7
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There are some semi-cheap models of the foodsaver online. Just lookaround for the simplest ones. I love mine.

I thought you might jump into the sous vide cooking. I saw your interest in another thread a day or two ago.

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Old 01-31-2012, 10:53 PM   #8
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Yeah I am digging it. I think I am going to try it with double freezer bags for either tonight's or tomorrow's dinner and see how it goes. If I don't end up finding my parents old "food saver" this weekend I might start shopping around for one.

Anyone have some favorite marinade recipes to cook in?

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Old 02-01-2012, 02:25 AM   #9
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Originally Posted by H-ost View Post
Yeah I am digging it. I think I am going to try it with double freezer bags for either tonight's or tomorrow's dinner and see how it goes. If I don't end up finding my parents old "food saver" this weekend I might start shopping around for one.

Anyone have some favorite marinade recipes to cook in?
Blend this till smooth. Just used it this weekend on flank steaks, it was excellent. Got if off the internet somewhere. Good, I promise.
1/2 cup Worcestershire sauce
1/4 cup soy sauce
3 tablespoons brown sugar
4 anchovy filets
2 cloves garlic
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1/2 cup vegetable oil
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Old 02-01-2012, 01:32 PM   #10
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I'm SOOO trying this when I get my Electric brewing system built!

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