Pizza again. Much better transfer this time.
Continuing the healthy lifestyle.... this is the only way sous vide does beef any good. Defrosted prime beef brisket from a smoke session about 2 months ago for an hour at 135 in a vac bag right to a toasted brioche. Better than fresh because no all day cooking and cleanup takes a minute.
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Good idea!
I made sous vide ribs yesterday (pork). About 18 hrs @ 160F, then add rub and 30 minutes indirect on grill over wood. No pics (had a golf watch party), but it was great and enjoyed by all. I'll never do ribs any other way.
Good idea!
I made sous vide ribs yesterday (pork). About 18 hrs @ 160F, then add rub and 30 minutes indirect on grill over wood. No pics (had a golf watch party), but it was great and enjoyed by all. I'll never do ribs any other way.
Sous vide sucks for almost everything.
Mmmmmmmmmmm, gonna have to disagree.
It’ll make edible meat but i can think of 2-3 more flavorful ways to cook food. And if you’re gonna dirty up a cast iron pan, why bother with sous vide?
I’ve cooked every 1st world country protein on it and have concluded that the only thing it is better at than another method:
1. Chicken/turkey breasts
2. Bringing butter up from fridge temp to creaming temp quickly and precisely.
3. Reheating smoked foods
Makes the blandest steak imaginable. You don’t even realize how flavorless meat is until you’ve had it sous vide. All the flavor is from salt, seasonings, and most significantly, browning.
I fill the smoker up with ribs when I do them then vac seal half slabs. Same technique to reheat. All the flavor with none of the less or effort.
Sous vide sucks for almost everything.
It’ll make edible meat but i can think of 2-3 more flavorful ways to cook food. And if you’re gonna dirty up a cast iron pan, why bother with sous vide?
I’ve cooked every 1st world country protein on it and have concluded that the only thing it is better at than another method:
1. Chicken/turkey breasts
2. Bringing butter up from fridge temp to creaming temp quickly and precisely.
3. Reheating smoked foods
Makes the blandest steak imaginable. You don’t even realize how flavorless meat is until you’ve had it sous vide. All the flavor is from salt, seasonings, and most significantly, browning.
Also, duck confit, which I've eaten at 1 yr old, cooked sous vide in duck fat and stored in that vac bag in fridge.
Pork loin is also good sous vide.
Good idea!
I made sous vide ribs yesterday (pork). About 18 hrs @ 160F, then add rub and 30 minutes indirect on grill over wood. No pics (had a golf watch party), but it was great and enjoyed by all. I'll never do ribs any other way.
literally just thinking the same thing. I always liked to preseason and rest, but was thinking how nice it would be to just toss the whole packer into a bath.Do you cook them first in the packer bag or do you first cut and repack?
Do you cook them first in the packer bag or do you first cut and repack?
Makes the blandest steak imaginable. You don’t even realize how flavorless meat is until you’ve had it sous vide. All the flavor is from salt, seasonings, and most significantly, browning.
How do you prep your beef before it goes into the bath?
Chicken nachos and Rancho Gordo pinto beans.
View attachment 681377
Don't remember if I posted about them or not, but I cooked Rancho Gordo Vaquero beans the other night as a side for something. Those are the black and white ones that look like 101 Dalmatians. I soaked them for about 5 hours, then added chicken stock, bay leaf, sauteed onion, boiled them for 15 minutes then simmered till done. Just AMAZING beans, and one of my new favorites. They stand up to cooking without getting mushy, but yield a rich creamy pot liquor and taste outstanding! Ranch Gordo seems out of most everything, but well worth it if you can get some. I have Cranberry beans from them I have yet to try but am looking forward to
I have ground pork, I have noodles (not mung bean though)...tell me about that sauce @AZ_IPA
There is a fortune to be made on doubanjiang... $1 on Alibaba, $15 on Amazon!Roughly (for 8oz dried noodles and 1lb ground pork)....
2.5-3 c. Chicken stock
1.5 T doubanjiang (I used Gochujang)
1 T. Light soy
2 tsp dark soy
2 tsp sugar
1 tsp. Shaoxing
1/2 tsp. Black vinegar
A bit of powdered ginger and garlic (fresh would be better)
If you use a noodle other than mung bean, decrease the sauce a bit, as mung bean noodles really soak up sauce!
Roughly (for 8oz dried noodles and 1lb ground pork)....
2.5-3 c. Chicken stock
1.5 T doubanjiang (I used Gochujang)
1 T. Light soy
2 tsp dark soy
2 tsp sugar
1 tsp. Shaoxing
1/2 tsp. Black vinegar
A bit of powdered ginger and garlic (fresh would be better)
If you use a noodle other than mung bean, decrease the sauce a bit, as mung bean noodles really soak up sauce!
I strongly disagree. I enjoy everything I have sous vide. A medium rare stake from edge to edge, prime rib you can literally cut with a fork, curry chicken with the curry flavor deep in the chicken. Start it early and go about your day with no worry about over cooking. It's fool proof.I fill the smoker up with ribs when I do them then vac seal half slabs. Same technique to reheat. All the flavor with none of the less or effort.
Sous vide sucks for almost everything.
It's fool proof.
Steamed and fried dumplings with nappa cabbage and pickled ginger.View attachment 682611View attachment 682612
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