Home Brew Forums > Food and Beverage > Cooking & Pairing > Show us your Sous Vide Cooker!
Reply
 
Thread Tools
Old 12-27-2012, 02:48 PM   #51
Huaco
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Huaco's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Just south of Cow Town, Tx
Posts: 1,289
Liked 121 Times on 75 Posts
Likes Given: 37

Default

DANGIT MAN... STOP!

LOL... Your pix are making me hungry and it's not even 10AM here in Texas yet!
Huaco is offline
 
Reply With Quote
Old 12-27-2012, 03:03 PM   #52
aubiecat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Alexander City, Alabama
Posts: 1,197
Liked 129 Times on 98 Posts
Likes Given: 41

Default

Some good looking meals prepared in the home sous vide rigs. This year for Christmas I decided we weren't going to have the traditional dinner and opted for country ribs and pork tenderloin sous vide in bacon drippings. They were a smashing success!
aubiecat is offline
Revvy Likes This 
Reply With Quote
Old 12-31-2012, 10:59 PM   #53
Brewing Clamper
Feedback Score: 0 reviews
 
Brewing Clamper's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Union City, CA
Posts: 2,862
Liked 17 Times on 16 Posts
Likes Given: 2

Default

I'm using my electric boil kettle to sous vide a standing rib roast for tonight... I'll post pics if it works well....
__________________
--Omar

4 Ohms Aleworks & Lagers | Twitter | Facebook | Blog |
Brewing Clamper is offline
 
Reply With Quote
Old 01-11-2013, 02:24 PM   #54
REM830
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 5
Liked 1 Times on 1 Posts

Default


I finally setup my control products temp control which replaced the brains of an old deep fryer I had sitting around. I added an old fountain pump and wired it so I can move the controller to my turkey fryer when I have a large amount of food to cook. I've cooked a couple duck breast in it to test it out and it works perfectly. I just finished cooking duck confit for 12 hours. I think this is going to be my new favorite kitchen toy.
Click image for larger version

Name:	IMG_3766.jpg
Views:	543
Size:	36.1 KB
ID:	93594   Click image for larger version

Name:	IMG_3765.jpg
Views:	538
Size:	51.0 KB
ID:	93595   Click image for larger version

Name:	IMG_3768.jpg
Views:	527
Size:	36.7 KB
ID:	93596  
REM830 is offline
Revvy Likes This 
Reply With Quote
Old 01-11-2013, 02:46 PM   #55
Huaco
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Huaco's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Just south of Cow Town, Tx
Posts: 1,289
Liked 121 Times on 75 Posts
Likes Given: 37

Default

VERY cool idea! I bet these old deep fryers could be found at goodwill pretty easily as well... Was it pretty easy once you got the case opened up? And you said it was removable? COOL!
Huaco is offline
 
Reply With Quote
Old 01-13-2013, 04:30 PM   #56
REM830
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 5
Liked 1 Times on 1 Posts

Default

I see a lot of them on Craigslist. My turkey fryer was free. But yeah you should be able to find them at a thrift store too. The mechanical types are the easiest to work with. The digital ones will require a lobotomy.

Yes it was easy. The hardest thing was wiring it so the power is coming into the fryer itself. The controller was wired internally with 3 wires tapped in..., common ground, 120v and heating element. I am going to add a dpdt switch to allow me to bypass the controller and boil when needed. In case I want to actually fry something. Then another switch for just running the pump, this way I can use it for quickly thawing frozen stuff.
REM830 is offline
 
Reply With Quote
Old 01-18-2013, 04:57 PM   #57
Xpertskir
Feedback Score: 7 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,186
Liked 437 Times on 281 Posts
Likes Given: 23

Default

Just one more reason for me to get my Brutus 20 going.

Question, At what temp does duck fat render? Are you able to render the fat whilst Sous Vide...ing? A properly seared duck breast is exceptional...while one with a lot of fat left is well...medicore.

Also Revvy will you post your pork belly technique?
Xpertskir is offline
 
Reply With Quote
Old 01-18-2013, 05:16 PM   #58
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: 40,808
Liked 2840 Times on 1686 Posts
Likes Given: 3500

Default

For the duck breasts I followed J kenzie Alt-Lopez's recommendations. 135 degrees for 2 hours.

Quote:
By cooking it at 135F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.
It was beautiful, and I have a nice jar of rendered duck fat.

This is what I went by for the 24 hour pork belly.
__________________
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
aubiecat Likes This 
Reply With Quote
Old 01-18-2013, 05:38 PM   #59
Xpertskir
Feedback Score: 7 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,186
Liked 437 Times on 281 Posts
Likes Given: 23

Default

Ok, sold and thanks.


Ill be almost as excited to sous vides with my new set up as I am to brew.

The duck fat is a double bonus.

My plan is to do the duck breasts, use the fat for duck fat potatoes and a roux to thicken whatever sauce I plan to make.

Then use any leftover duck fat for a few of the pork belly confit packages.
Xpertskir is offline
Revvy Likes This 
Reply With Quote
Old 01-23-2013, 03:42 PM   #60
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,993
Liked 244 Times on 183 Posts
Likes Given: 22

Default

duck breasts- my 2 cents- i've been cooking them a lot lately. 55 to 57 deg C (57C=135F) 2 hours as revvy says doesn't render the fat but makes it very very easy to do so. i go with the slightly lower 55 if using soft farmed duck and 57 if using gamey wild duck, which is smaller, has much less fat, and requires much less time in the frying pan. but make sure after sous vide you get the skin very dry; paper towel it, and it's best to cut a few slits in the skin, this will let the fat render out evenly. then get them into a ridiculously hot, bone dry frying pan until the skin is browned. you will still have a little layer under the skin but it won't be oily tasting against the crisp skin. i then flip them for a few seconds to sear the non-skin side, mostly for aesthetics.
dinnerstick is offline
Revvy Likes This 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS