Evets
Well-Known Member
Abso-freakin-lutely!
Revvy said: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?
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?
Here's my cool invention, for those like me (ie most of us) who have non-chamber vacuum sealers and forgot to freeze the sauce in advance, take a tip from wyeast and make a smack pack! get a cheapy sandwich bag and fill with sauce/marinde, tie it off. vac the meat together with the bag, then smack it, spread it out. these ribs are now in my speidel braumeister to be flash barbequed in two days!! pics and boasting to follow...
Sorry for being a noob....is there a get started guide? Thanks!
What do you mean by a "get started" guide? How to cook sous-vide?
I like J Kenzie Alt-Lopez's various write ups on Serious Eats
How to make a ghetto one like we did? If that's the case, this thread is the best out there, and it's pretty self explanatory- You use a temp controller to power something that can heat water, seal your food in bags, cook at the desired length of time, then usually brown whatever to get the maillard reaction.
...from there start googling, and read, read read. :rockin:
OH MY GOD!!!!! THAT IS FREAKING BRILLIANT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You could use little ziplock sammich bags even, which should pop really easily. I even have some really mall ziplock bags, 2.5 inches wide I think, that I store small things in, and also freeze the leftover small cans of chipotles in adobo or tomato paste in.
...take a tip from wyeast and make a smack pack!
This forum is amazing! I just bought most of the parts recommended but I have some questions about the water pump. I see most people talk about a cheap one from petsmart etc but when I researched on the web a lot of people complained about them melting. Has anyone found one that is good at sous vide temps ? Are just air pumps enough?
Good sir, I hereby award you some sort of medal that expresses the sheer ingenuity of that idea.
kind sir, dinnerstick accepteth thine honor!
wearing it proudly
i might have to give those ribs a whirl - always wondered how ribs would come out sous vide
...Sansaire Sous Vide Kickstarter...
Still waiting on my Anova circulator to ship, but I bought a MAP-Pro gas torch from Lowe's yesterday, so I'm doing another stovetop sous vide ribeye that I'll try to hold at 131 and sear with the torch instead of a superheated griddle.
Pics to come, although I may drop 'em in the weekend cook thread instead...
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