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Old 04-04-2012, 09:38 PM   #1
Hanksv
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Feb 2012
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Lately I have been dreaming of building an electric brewery and it just dawned on me; with such precise control over water temperatures, I cannot see why you couldn't use your MLT to cook sous vide style. I just had a day dream of vacuum sealing huge prime rib roasts and dropping them in 138 degree water and pulling them out a few hours later - perfectly cooked. Somebody must have tried this; right?

 
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Old 04-04-2012, 10:17 PM   #2
jamesmp
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Aug 2011
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I don't have that kind of setup, but easy sous vide is one of the reasons I'm interested. This is Easter weekend, if you planned on hard boiling eggs it'd make an easy test run

 
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Old 04-04-2012, 10:50 PM   #3
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I haven't tried this yet, but when my family (a bunch of chef's) wasn't impressed with my new RIMS build I paused then said, "You can sous vide with it."

Eyes lit up and the chef's became interested in what the brewer was saying.

Having said that, I haven't done it- yet.

 
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Old 04-04-2012, 10:51 PM   #4
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Are you using a RIMS tube?
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Old 04-04-2012, 10:52 PM   #5
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It's like you are speaking a dif. Language..

 
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Old 04-04-2012, 10:58 PM   #6
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Ok, so sous vide is a cooking technique.

Essentially what you do is you take a peice of meat- you vaccum seal it, then you submerge it in hot running water and the heat of the water will cook the meat in it's own juices without flame. It's a French technique? Wow, to many episodes of Top Chef and hanging out with my brother in law.

A rims tube, a container, and a pump seems like it's all you would need. Auber sells a control as well.

 
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Old 04-04-2012, 11:57 PM   #7
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I use my e-kettle to sous vide. I used my pump to recirculate water for my first couple of attempts, but I've found that it works just as well without recirculating.
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Old 04-05-2012, 12:17 AM   #8
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Done it. Beef brisket comes out great!

Below is a pic of a large bottom round and a pork roast, probably about 135F. I think I let them go overnight, but I can't remember.

There are some posts in the meat forum regarding this. For a good online resource, try this: http://www.douglasbaldwin.com/sous-vide.html


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Old 04-05-2012, 12:26 AM   #9
chuckjaxfl
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Feb 2010
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Yup, I've done it a bunch and will continue to do so. It works like just like you think it would. It just... works.

I bought an entire slab of prime rib and had him cut it into steaks. I vacuum packed the steaks individually with a LITTLE montreal seasoning (use less than you normally would, a lot less), and then freeze them. If I want steaks tonight, just throw take them from the freezer, throw them in the mash tun, and mash them at 134 for... all day long. It doesn't matter. You can undercook them, but you can't overcook them, so just throw them in early.

When you're ready to eat, take the steaks out of the bags, burn the outside of them for a second or two with a crackhead torch, and enjoy.

If you don't have a vacky-packer, you CAN put them in a ziplock, squish out all of the air, and try that. They float sometimes, though, and don't seem to get the same results. The sous vide specific bags with the flap valve on the side just suck. The flaps leak. Don't fall for those.

 
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Old 04-05-2012, 12:32 AM   #10
rjsnau
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Can someone explain how this works? I don't understand how 134 would cook meat no matter how long you leave it

 
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