Why sous vide?

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RichardFlack
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Re: Why sous vide?

#201 Post by RichardFlack » March 2nd, 2019, 8:35 pm

K_F_o_l_e_y wrote:
March 1st, 2019, 9:43 pm
Elliot Steele wrote:
March 1st, 2019, 9:30 pm
This just seems like the Polack method to me. Far more efficient would be the reverse sear method where all the steaks could go in at the same time and you could pull the steaks out as they come to the desired temp. That way you could use your sous vide in the meantime for something its actually good for like the veggies [stirthepothal.gif]
This is the sous vide thread. The redneck steak thread is over there --->

neener
I assume “ go in” means “go in the oven...”?
Yes all kinds of ways to this in regular cooking, but I was asking about Sous Vide specifically. I’m new to it and trying to figure out where it makes sense.

( regarding this suggestion, I guess the cooler temp steaks get a longer resting time, or we all eat at different times? 😀)

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K_F_o_l_e_y
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Re: Why sous vide?

#202 Post by K_F_o_l_e_y » March 13th, 2019, 12:40 pm

The recent America's Test Kitchen episode "Sous Vide for Everybody" is available online:

Features how to sous vide NY strip steaks and 167°F/75°C eggs (the best temp IMHO), as well as reviewing various immersion circulators.

https://www.americastestkitchen.com/epi ... 0A0AVT5RC4
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/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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K_F_o_l_e_y
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Re: Why sous vide?

#203 Post by K_F_o_l_e_y » March 14th, 2019, 12:58 pm

ATLANTIC SALMON: Dry-brined in 4:1 salt:sugar x 10 min, rinsed & dried, and sous vide 118°F x 40 min ChefSteps' Thai Green Curry sauce (lemongrass, garlic, ginger, dates, Thai bird chilies), with raw red pepper-cilantro-mint salad and rice. Not the prettiest plating, but quick and tasty.
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2019-0313 Sous vide farmed Atlantic salmon in ChefSteps JouleReady Thai Green Curry sauce, rice, bell pepper salad (for Amanda in Waltham).jpg
Cheers,
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"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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K_F_o_l_e_y
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Re: Why sous vide?

#204 Post by K_F_o_l_e_y » March 28th, 2019, 11:12 am

DILL-BRINED: Sous vide Atlantic cod loin, served chilled with sun-dried tomato-olive-farro salad, crème fraîche

Followed ChefSteps's recipe, but couldn't find halibut so substituted Atlantic cod and raised the temp from 109°F to 113°F x 40 min, which is the usual temp I use for cod loin.

https://www.chefsteps.com/activities/di ... arro-salad

Yes, cod has a "loin" if you shop at Wegmans (their name for a thicker portion that looks like a tenderloin--of course they charge more for it).

Next time I will sous vide the entire loin, rather than pre-cut portions, to get the contrasting pretty white flesh on the sides as in the CS picture.

Paired with 2014 Giuseppe Quintarelli Bianco Secco Veneto IGT
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IMG_5489.jpg
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/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

Mich@el Ch@ng
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Re: Why sous vide?

#205 Post by Mich@el Ch@ng » March 28th, 2019, 11:36 am

I’ve been sous-viding cheap top sirloin from Whole Foods and finishing on the grill; results have been great. 130 for 2 hours with huge pieces of top sirloin.

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Re: Why sous vide?

#206 Post by JDavisRoby » March 30th, 2019, 7:35 pm

Did a couple KC strips tonight from the local grocer in the sous vide today. It’s a bit messy to clean up the stove afterwards but the steak tastes so good. Used a rosemary based rub and the flavor was wonderful.
Joshu@

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Re: Why sous vide?

#207 Post by K_F_o_l_e_y » March 31st, 2019, 12:24 pm

Sous vide "Midwestern" filet mignon from Flannery, with ChefSteps Périgord Black Truffle sauce, celery root purée, raw celery root salad, paired with 1982 & 1989 Château Grand-Puy-Lacoste (2 bottle of the former, 1 of which was heat damaged)

The second time I've made this. 8 x 6oz steaks were air-dried for 5 hours in fridge, frozen for 20 min, then pre-seared in Safflower oil, and divided between 2 bags of the sauce. Sous vide 114°F x 1 hr (based on previous experience, I thought they'd benefit from a bit of "warm aging"), then 130°F x 1 hr in sauce

Served with some garlic butter-roasted fingerlings and apple cider vinegar-glazed cipollini onions
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IMG_5495.jpg
IMG_5492.jpg
IMG_5456.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: Why sous vide?

#208 Post by K_F_o_l_e_y » April 18th, 2019, 9:42 am

OHHH: Look at that!

(167-degrees x 13 min)

Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: Why sous vide?

#209 Post by K_F_o_l_e_y » April 21st, 2019, 9:55 am

EASTER DINNER: Duck leg confit by sous vide (D'Artagnan, 158°F x 17 hours from frozen), with ginger-chili glaze (btw it's not burnt, but I did over-reduce the glaze, so it is very dark and sticky, still tastes great), sushi rice
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IMG_5959.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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