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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.

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

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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.
 
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.
 
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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.
 
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.

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

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

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

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

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2-day ribs! 1 whole pork top rack (halved to fit in better) rubbed with pimenton smoked paprika, cooked at 55c with some bbq sauce. 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...

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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...

OH MY GOD!!!!! THAT IS FREAKING BRILLIANT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:mug::ban::mug::ban::mug::ban::mug::ban:

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.
 
Sorry for being a noob....is there a get started guide? Thanks!

What do you mean by a "get started" guide?
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.

How to cook sous-vide? I like J Kenzie Alt-Lopez's various write ups on Serious Eats That's what I first used to get started...


...from there start googling, and read, read read. There's a ton of info to be found out there, I usually google "sous vide XXXXX" with XXXXX being whatever I want to cook, and that nets me some good articles.

Have fun:rockin:
 
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:

Thanks man! Did more research and I'm going to try this super ghetto method with a steak and a boneless chx brst today. Obviously I have to have a lot hotter water for the chicken.

http://www.guardian.co.uk/lifeandst...ous-vide-pictures#/?picture=383998339&index=0
 
OH MY GOD!!!!! THAT IS FREAKING BRILLIANT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:mug::ban::mug::ban::mug::ban::mug::ban:

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.

thanks! i was pretty pleased with myself, was just running out the door when i realized i forgot to get the ribs going, it just came to me in a flash. yeah those ziploc bags for weed or numismatics would probably work great.
 
these was goood! as the weather was nice (for once in this maritime drizzleland of a climate) i took the mini-weber to the park to show off my vacuum bags to the minions. the ribs were so fricking tender!! could cut them with a spoon, but the racks held together fine on the grill. then all the meat magically fell off the bone at the right moment. threw on a couple bratwurst as well, why not.

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Has anyone done a 12 hour steak yet? I'm thinking of setting one up to do at some point this week for the heck of it. I've been reading about 55 degrees C for 12 hours.

Also also has anyone tried to stuff a pork chop, bad it and water bath it, then brown?
 
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?
 
^^^^^
I just got a "little giant" brand pond pump from the box store. (Cant remember which store) It was about 12 bucks and has withstood SEVERAL sous vide sessions in my crock pot.
It has little suction cups on the side and it sticks to the side of the ceramic crock.
 
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?

I used an aquarium pump for a while but then I found this little beauty and it gets the water moving like nobody's business!

http://www.lightobject.com/High-tem...9GPH-mini-Water-Pump-FDA-Food-grade-P711.aspx
 
i might have to give those ribs a whirl - always wondered how ribs would come out sous vide

i've done them twice now, once at 55c and once at 58c. both times for about 2.5 days. quite a big difference, 55 the texture is super moist but almost a bit raw feeling, at 58 still soft but a bit more 'cooked' texture, slightly... well i won't say drier... but a tiny bit less juicy. both were great after a quick flash on a very hot bbq, but next time i'll split the difference. the last time i made them it was 3 racks for 3 people and all that was left was a pile of bones that looked like they had been picked spotlessly clean by an army of beetles. think camel skeleton in the sahara. the meat falls completely off the bone if you so much as sneeze near it. (keep your spray bottle on hand, the fat can start to render off pretty quickly and flare up!)

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For the guys using the outlet boxes with the stc-1000. Did you have to dremel the opening a little to fit the stc-1000 into it?
 
Thanks Revvy,,, One last thing. When trying to put the STC1000 into the the outlet box . Even moving everything out of the way... It seems I can't get the darn thing to sit flush. Did you cut any of the outlet box away to fit it?
 
...Sansaire Sous Vide Kickstarter...

Nice! I just picked up an Anova Sous Vide unit for $299 + shipping. They're still a fairly new product;mine works great. Holds rock steady at whatever temperature I set it at. Ramp up time is quick, and recovery time from when you put the bag in is fast as well.

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I liked dual-purposing the brew rig, but not wanting to leave it unattended (what with the propane flame and all), I went this direction.
 
I just learned about sous vide and tried with my brewing controller/crock pot/home made thermowell. The first result was REALLY good, pics below. I've got a lot of reading to do.

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The Johnson controller is one I use to keep a small insulated closet warm year-round for bottle conditioning with a ceramic bulb heater. It's not used in the summer and cooking this way is a great use for it.
 
First sous vide today... Did some tri-tip.

As you can see, my setup heavily leverages my brew equipment...

Did about 134 for 6.5 hours, then seared in a pan with canola oil.

It was amazing. Perfect medium rare edge to edge, nice and moist and perfect.

I would have been happier with the sear with a hot grill (I was at my in-laws) it a torch, but still it was pretty damn tasty!

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I ordered the Anova circulator last night, thinking I'd have it in time to do a smoked sous vide brisket for Super Bowl.

Unfortunately due to demand after the holidays, they have a 3-week lead time on shipments :(

Guess I'm going to have to just do a smoked brisket instead. :D
 
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...
 
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...

A MAP gas torch followed with melted butter is a great way to finish off a sous vide steak. That is straight from the Modernist Cuisine book.
 
Edit; I'd love to dazzle you with pictures but I can't seem to work it out with the version of the app I'm currently using
 
Ok, worked that out.
Here's some pics from my friends 5th annual second thanksgiving. Turkey porchetta (recipe thanks to Kenji from serious eats), turkey confit, and Brussels sprouts were done in the sous vide cooker. Sprouts were cooked with sauteed onion garlic an bacon at 180 for 45 min and browned under the broiler, then tossed with the outer leaves that were blanched and reserved for some color contrast. The Confit and the Turchetta were fried following their bath. Though it only made up a small portion of our feast I think its safe to say that the water bath was the star.

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