sous vide

[H-ost]

I've done this with a 5 gallon pot on the stove and my Cooler MLT I love Sous Vide!

 

[JRems]

You have me inspired. I think I'm going to do a boneless leg of lamb in my hot liquor tank for Easter. Is there any problems if the foodsaver bag touches the element? If it is how do you keep the bag away from the element?

 

[passedpawn]

You have me inspired. I think I'm going to do a boneless leg of lamb in my hot liquor tank for Easter. Is there any problems if the foodsaver bag touches the element? If it is how do you keep the bag away from the element?

No problem.

 

[runningweird]

The spare ribs were rubbed with a dry rub and vac packed. They will go into the HERMS mash tun at 155 degrees f for 24 hours. The ribeye steaks will go in after the ribs are done at around 133 degrees

into tun mash tun go the packages of dry rubbed meat

The system was set up in a hurry so it looks even worse than normal:

tomorrow night I will take them out, put on some home made BBQ sauce, and perhaps caramelize them a little bit before serving directly into my mouth.

 

[H-ost]

The spare ribs were rubbed with a dry rub and vac packed. They will go into the HERMS mash tun at 155 degrees f for 24 hours. The ribeye steaks will go in after the ribs are done at around 133 degrees
into tun mash tun go the packages of dry rubbed meat
The system was set up in a hurry so it looks even worse than normal:

tomorrow night I will take them out, put on some home made BBQ sauce, and perhaps caramelize them a little bit before serving directly into my mouth.

.... F**K I'm hungry...

 

[runningweird]

You have me inspired. I think I'm going to do a boneless leg of lamb in my hot liquor tank for Easter. Is there any problems if the foodsaver bag touches the element? If it is how do you keep the bag away from the element?

I put mine in the mash tun so there is no heating element, I suppose it could easily be put into the BK, you could macguyver a real simple wire cage tube for the element out of chicken wire.

 

[pickles]

I've heard (from Yooper I think) that the element is not hot to the touch when submersed and on. So maybe it's not an issue at all, I don't have the balls to test this theory however!

 

[Retrofit]

Not to get to off topic, but my brother in law, who is a professional chef- has often vacuum sealed "left overs" at work and when we go camping these "left overs" show up.

I gotta say, one of my favorite memories is hanging out with my brother, and brother in law, and his brothers- a bunch of family camping in the woods- drinking and tossing high quality beef, steak, and salmon into a bucket over a camp fire- then eating these amazing meals in the middle of nowhere. Damn, I'm hungry too!

 

[passedpawn]

I've heard (from Yooper I think) that the element is not hot to the touch when submersed and on. So maybe it's not an issue at all, I don't have the balls to test this theory however!

I've also touched the element -- its hot but I didn't lose any skin.

 

[passedpawn]

I put mine in the mash tun so there is no heating element, I suppose it could easily be put into the BK, you could macguyver a real simple wire cage tube for the element out of chicken wire.

The foodsaver bags can sit right against the element. I've done this plenty of times without an issue. I put a picture of exactly this up above somewhere.

If your bags float (mine never do, can't explain why) drop your false bottom on top of them.

 

[borny]

Damn, new hobby! Thanks!


So you guys cook the meats freeze them and then bring them camping?

 

[passedpawn]

Good morning,

My name is James Chen and I am the Business Development Manager for the Culinary Research Education Academy... blah blah .... $2400 ...

I'm guessing that most on this forum would cough up that kind of money for a Seibel or UofC Davis course on brewing first. That seems very steep for a cooking class.

 

[Aschecte]

It was great for him to post the class info but if I'm dropping that coin I'm going to learn more about brewing !!! That's more so my passion but to each their own food is good too : )

 

[runningweird]

Just pulled my ribs - made my sauce, and I just put my two steaks in the Mash tun. Maybe building a little sous vide machine would be easier than dealing with such large volumes.

I will update with pics when I get everything together.

 

[Yooper]

I'm intrigued and wanted to try this ASAP. But Bob expressed concerns about cooking in plastic and so put the kibosh on it.

I think it's a great idea and would be a perfect way to make the perfect lamb roast on Sunday.

 

[lschiavo]

I'm intrigued and wanted to try this ASAP. But Bob expressed concerns about cooking in plastic and so put the kibosh on it.

I think it's a great idea and would be a perfect way to make the perfect lamb roast on Sunday.

You read my mind with the plastic. But, it is relatively low temps right?

Sorry I couldn't stop by today...really busy day . I'm at the river now drinking beer, collecting woodtics and nailing wood together. Life is good.

 

[Fastmetal]

This may just push me over the edge to go electric. Damn now I'm hungry.

 

[runningweird]

as far as the plastic goes, I am bothered a bit as well. There are these

http://www.amazon.com/gp/product/B0049EU670/ref=as_li_ss_tl?ie=UTF8&tag=f05f-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B0049EU670

a bit spendy but reusable - and vacuum sealer bags are pricey.

 

[Yooper]

You read my mind with the plastic. But, it is relatively low temps right?

Sorry I couldn't stop by today...really busy day . I'm at the river now drinking beer, collecting woodtics and nailing wood together. Life is good.

Yes, low temps (135-155?) but plastic really gives Bob the heebie jeebies. I'll look at the link provided and see if I feel the plastic is safe.

I'm still darn sick, so it's best you didn't stop over anyway, so it's all good. Let me know how many ticks you have in your collection by the end of the day! We used to pick off woodticks and put them on duct tape and count them.

 

[runningweird]

Steaks - 2 inches thick with pink sea salt and black pepper

Into the bag

The ribs

one rack after I hit it with a propane torch to give it some nice crispness

amazingly tender - no nasty chewy bits

one of my daughters and I devoured that one - now we are waiting for the steaks to come up to temp.

 

[aubiecat]

OK, you guys convinced me. I ran to the store and grabbed some strips. Let them go at 135° for 1 hour 10 minutes.
They didn't float!

Fresh out of the bath.

Getting a sun tan with the propane torch. Works great too.

Could have used a bit more searing but I'll know just what to do next time.

It really did taste as good as it looks.

They were a touch to done, a hair under medium, for my taste. I like mine medium-rare so next time I am going to try it at 130° then sear it real well with the torch.

 

[DFP51]

Food saver bags are perfectly fine for sous vide. Personally, I have never done a steak sous vide, primarily because the temperature range is not that delicate, and a big part of a steak is the char. If you really want to see what the technique can do, use it on fish.

 

[lschiavo]

Thanks for the nice pics guys. I will be trying this!

 

[ChadChaney]

As a chef and an avid homebrewer, I think this thread rocks! This is just my opinion, but lose the torches in lieu of a nice hot cast iron pan or other high quality pan. The taste will be amazing! Personally, I roast garlic in the oven in a nice quality Olive Oil and then save the oil and sear with that. Real butter works well to and you get that nice brown butter flavor. For the best results, let the meat marinate or sit on the rub for 24 hrs. For ribs, try Coke(that's right Coke) and red onions are a cooking medium and then dry rub and toss on the grill for a bit. The acid helps the meat, fat, bones and other goodies breakdown. One thing to keep in mind, if you are going to sear in a hot hot pan, lower your temp just a bit in the sous. Works amazing with fish and fresh herbs. Brew and sous on!

 

[mack25]

I did NY Strip in my RIMS system. Vacuseal, 4 hrs, then out of the bag and into a screaming hot cast iron skillet for just a few seconds per side. Seriously one of the best steaks I've ever had... I highly recommend at least trying it
my next experiment will be a 4 hour smoked brisket, then vacuseal and another 4 hrs in the sous vide....

 

[Yooper]

Wow- those pictures are great!!!!! Thank you for sharing.

 

[aubiecat]

If I use the torch it's one less cooking utensil I have to clean up.
It smells wonderful when you are torching the steak, much like when you are grilling.
That was one of the better steaks I have ever had and my son agrees.
I will try the skillet searing though, I am sure it is incredible.

 

[JRems]

Is there any reason not to use the grill at the end to sear the meat instead of a torch or cast iron pan? My grill has very thick cast iron grates to grill on, and since I swapped to the adjustable pressure regulator from my bayou burner I can get it over 800 degrees (the thermometer on it only goes to 800). I can get a great sear on steaks. Any reason not to use it?

 

[runningweird]

Is there any reason not to use the grill at the end to sear the meat instead of a torch or cast iron pan? My grill has very thick cast iron grates to grill on, and since I swapped to the adjustable pressure regulator from my bayou burner I can get it over 800 degrees (the thermometer on it only goes to 800). I can get a great sear on steaks. Any reason not to use it?

none what so ever. If your grill can reach temps that high then go for it. I can get a hotter surface on a cast iron pan and more direct contact for mailard reactions(what gives steak that lovely browned crust) in less time than with my gas grill( yes I have a charcoal grill as well but lighting that just for searing steaks for two minutes seems dumb).

I will use the grill next time for ribs though - I think the fire kissed thing is great.

 

[aubiecat]

JRems, you can use what ever you want to sear your meat. I need to get a regulator so I can get my grill up that high. That sounds great for getting a perfect sear.