I made them too (8 oz), with sous vide strawberry jam (no crust)!Andrew M c C a b e wrote: ↑December 26th, 2018, 8:48 am Sous vide cheesecake jars were a hit at christmas dinner. Prebake graham cracker crusts at 350 in the oven for 10 min then fill with the filling. Made 8 4 oz jars. 1.5 hr at 176 deg and 4 hours in the fridge. Good stuff!
Why sous vide?
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- GCC Member
- Posts: 3586
- Joined: November 8th, 2009, 8:59 pm
- Has thanked: 27 times
- Been thanked: 20 times
Re: Why sous vide?
Better than roasted? Hard to believe as they can get so creamy on the inside with a contrasting texture on the outside, and sweet. Harissa carrots, those come out well sous vide?J a y H a c k wrote: ↑June 29th, 2018, 4:42 am Sous vide is over-rated. I have the big Anova. Carrots, yes, much better that way.
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
THE PERFECT: 75-degree sous vide egg
Video:
Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whites, plate, season and enjoy! If your egg is larger, say 69g, give it an extra 30 seconds at 167°F
Video:
Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whites, plate, season and enjoy! If your egg is larger, say 69g, give it an extra 30 seconds at 167°F
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- GCC Member
- Posts: 8724
- Joined: February 19th, 2010, 2:01 pm
- Has thanked: 21 times
- Been thanked: 26 times
Re: Why sous vide?
No toast?K_F_o_l_e_y wrote: ↑December 27th, 2018, 12:16 pm THE PERFECT: 75-degree sous vide egg
Video:
Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whites, plate, season and enjoy! If your egg is larger, say 69g, give it an extra 30 seconds at 167°F
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
For toast, use slices of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.
Last edited by Anton D on February 15th, 2019, 2:26 pm, edited 2 times in total.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
![[smileyvault-ban.gif] [smileyvault-ban.gif]](./images/smilies/smileyvault-ban.gif)
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
Is that good?
![[new-here.gif] newhere](./images/smilies/new-here.gif)
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- CJ Beazley
- GCC Member
- Posts: 30413
- Joined: December 3rd, 2011, 6:33 am
- Location: Ovilla\Midlothian Texas
- Been thanked: 11 times
Re: Why sous vide?
Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp?
*assuming being careful not to go over desired temp
*assuming being careful not to go over desired temp
It's C(raig)
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
Yes, hot tap water is preferred to reduce time to reach temp. Some people’s even put the pot on the stove and run the immersion circulator at the same time.CJ Beazley wrote: ↑December 29th, 2018, 7:25 am Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp?
*assuming being careful not to go over desired temp
I’ve been known to use two joules simultaneously to speed up getting to 194F or 203F. Joules are twice as fast fast as Anovas.
Last edited by K_F_o_l_e_y on December 29th, 2018, 10:06 am, edited 1 time in total.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
Our hot water is 120 degrees, so we fill with that. For “flesh,” we usually cook at 128 degree, so very little work for the Anova to get up to speed.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
- Steve Manzi
- Posts: 21704
- Joined: January 27th, 2009, 1:55 pm
- Location: North/Central NJ
- Been thanked: 1 time
Re: Why sous vide?
Ours is about 125 degrees out of the faucet. I do the same thing.
________________________________________
"In the end, we will remember not the words of our enemies, but silence of friends" ~ Martin Luther King, Jr.
"The ignorance of one voter in a Democracy impairs the security of all" ~ John F. Kennedy
"In the end, we will remember not the words of our enemies, but silence of friends" ~ Martin Luther King, Jr.
"The ignorance of one voter in a Democracy impairs the security of all" ~ John F. Kennedy
- Steve Manzi
- Posts: 21704
- Joined: January 27th, 2009, 1:55 pm
- Location: North/Central NJ
- Been thanked: 1 time
Re: Why sous vide?
I gotta try that toast thing. Never even thought of that. Is the toast tenderer this way?

________________________________________
"In the end, we will remember not the words of our enemies, but silence of friends" ~ Martin Luther King, Jr.
"The ignorance of one voter in a Democracy impairs the security of all" ~ John F. Kennedy
"In the end, we will remember not the words of our enemies, but silence of friends" ~ Martin Luther King, Jr.
"The ignorance of one voter in a Democracy impairs the security of all" ~ John F. Kennedy
Re: Why sous vide?
Welcome to the world of sous vide.
I love rare meat but have metbolic issues resulting slow incomplete digestion. Cooking meat sous vide allows the meat to be tender and easy to digest - while leaving it nice and rare. Even if I did not have health issues, I would still love what sous vide dose to meat....a lovely soft texture without turning the meat into an overdone mess.
Sous vide is a great way to make a torchon of duck foie gras. I find it easier than the traditional method.
Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety.
When you open the link, you will see linked buttons marked 'food safety', 'basic technique', 'meat', and so forth. Just click on whatever interests you. I find that it might take a few times to get the exact rareness/doneness...but just treat it like any other type of cooking.
http://www.douglasbaldwin.com/sous-vide.html
The downside, the cooked steak sometimes looks like a grey mess from the outside...hence the reason most people give it a quick sear in a pan after it is done 'sous-viding'...yes I know that is not a verb but it is kinda fun to use anyway.
Time is another downside...but on the otherhand, you don't really have to babysit it much save for adding water if needed and ensuring the vacuum bag has not popped open.
Space and set up can be an issue, though probably not for your set up. I have a 'ghetto rig'..rice cooker with an Auber PID controller. Sometimes schlepping that huge rice cooker down can be a pain..and it takes up a lot of counter space. Once it is set up, I find myself thinking that I should do this more often.
Hope you have fun with your new gift.
I love rare meat but have metbolic issues resulting slow incomplete digestion. Cooking meat sous vide allows the meat to be tender and easy to digest - while leaving it nice and rare. Even if I did not have health issues, I would still love what sous vide dose to meat....a lovely soft texture without turning the meat into an overdone mess.
Sous vide is a great way to make a torchon of duck foie gras. I find it easier than the traditional method.
Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety.
When you open the link, you will see linked buttons marked 'food safety', 'basic technique', 'meat', and so forth. Just click on whatever interests you. I find that it might take a few times to get the exact rareness/doneness...but just treat it like any other type of cooking.
http://www.douglasbaldwin.com/sous-vide.html
The downside, the cooked steak sometimes looks like a grey mess from the outside...hence the reason most people give it a quick sear in a pan after it is done 'sous-viding'...yes I know that is not a verb but it is kinda fun to use anyway.
Time is another downside...but on the otherhand, you don't really have to babysit it much save for adding water if needed and ensuring the vacuum bag has not popped open.
Space and set up can be an issue, though probably not for your set up. I have a 'ghetto rig'..rice cooker with an Auber PID controller. Sometimes schlepping that huge rice cooker down can be a pain..and it takes up a lot of counter space. Once it is set up, I find myself thinking that I should do this more often.
Hope you have fun with your new gift.
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
I can't recommend Doug Baldwin's website enough too!Mary Deem wrote: ↑December 31st, 2018, 5:39 pm Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety.
When you open the link, you will see linked buttons marked 'food safety', 'basic technique', 'meat', and so forth. Just click on whatever interests you. I find that it might take a few times to get the exact rareness/doneness...but just treat it like any other type of cooking.
http://www.douglasbaldwin.com/sous-vide.html
![cheers [cheers.gif]](./images/smilies/cheers.gif)
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: Why sous vide?
Kevin - I completely agree. Doug's site was my guide post when I started doing sou vide. It remains so, even to this day. 

- Jay Miller
- Monopole Crü
- Posts: 15647
- Joined: June 19th, 2009, 5:18 pm
- Location: Jersey City
- Has thanked: 42 times
- Been thanked: 74 times
- Jay Miller
- Monopole Crü
- Posts: 15647
- Joined: June 19th, 2009, 5:18 pm
- Location: Jersey City
- Has thanked: 42 times
- Been thanked: 74 times
Re: Why sous vide?
I used to do this but overheated the water one too many times...K_F_o_l_e_y wrote: ↑December 29th, 2018, 8:50 am
Some people even put the pot on the stove and run the immersion circulator at the same time.
Ripe fruit isn't necessarily a flaw.
- Jason T
- GCC Member
- Posts: 2751
- Joined: June 8th, 2014, 7:45 am
- Location: London
- Has thanked: 20 times
- Been thanked: 9 times
Re: Why sous vide?
Did sous vide shrimp for NYE, for shrimp cocktail. Way easier than poaching in court bouillon.
Peeled 2lbs of 16-20ct, tosses them in a teaspoon or sonof baking soda and some thyme (if they weren’t destined for cocktail I would have played with other flavors or considered leaving the shell on).
30 minutes at 132 degrees. Texture was a bit funky - next time I’d do 140, which is the more traditional temp. Flavor was outstanding - very clean, simple, but intense shrimp flavor.
Sous vide is great for shrimp since it allows you to keep from overcooking them. Also helps with prep, as I was headed to a party 20 minutes away. Removed bag from sous vide to ice bath for 5 minutes to stop the cooking and chill for transport. Got to destination and just needed to take them straight out of the bag onto the serving platter.
Peeled 2lbs of 16-20ct, tosses them in a teaspoon or sonof baking soda and some thyme (if they weren’t destined for cocktail I would have played with other flavors or considered leaving the shell on).
30 minutes at 132 degrees. Texture was a bit funky - next time I’d do 140, which is the more traditional temp. Flavor was outstanding - very clean, simple, but intense shrimp flavor.
Sous vide is great for shrimp since it allows you to keep from overcooking them. Also helps with prep, as I was headed to a party 20 minutes away. Removed bag from sous vide to ice bath for 5 minutes to stop the cooking and chill for transport. Got to destination and just needed to take them straight out of the bag onto the serving platter.
Last edited by Jason T on January 3rd, 2019, 1:53 pm, edited 1 time in total.
J@son Tr@ughber
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Nola Palomar
- BerserkerDay MVP
- Posts: 5035
- Joined: April 19th, 2009, 2:34 am
- Location: Ugijar (GRANADA) Spain and Dayton, Ohio
- Has thanked: 9 times
- Been thanked: 41 times
Re: Why sous vide?
If you pan sear it briefly before hand and the Sous Vide it it looks like that??K_F_o_l_e_y wrote: ↑January 3rd, 2019, 8:02 am Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
Nola
ITB
Veleta
Bodega Dominio Buenavista
D.O.P. Granada, Spain
Juan Manuel Palomar MD - 1948-2018 Husband, Father, Surgeon, Mentor, Winery owner & Winemaker, my everything...RIP
Bob Wood - 1949-2013 Berserker for eternity! RIP
ITB
Veleta
Bodega Dominio Buenavista
D.O.P. Granada, Spain
Juan Manuel Palomar MD - 1948-2018 Husband, Father, Surgeon, Mentor, Winery owner & Winemaker, my everything...RIP
Bob Wood - 1949-2013 Berserker for eternity! RIP
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
It's covered in sauce! These ChefStep sauces are designed to be sous vide with your protein in the bag, so it's not really feasible to sear after the sous vide. It's possible the pre-sear adds a bit of flavor, but that is probably minor compared to the sauce's contribution. And you can't really see the sear when it is covered in sauce, so the sear is probably optional.Nola Palomar wrote: ↑January 3rd, 2019, 9:04 amIf you pan sear it briefly before hand and the Sous Vide it it looks like that??K_F_o_l_e_y wrote: ↑January 3rd, 2019, 8:02 am Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
If I was doing a pork chop without the sauce in the bag, I'd put the chops in the freezer for 15 min or so, then pre-sear it cold (minimizing the chance of cooking the interior), then after sous vide do a very quick post-sear of maybe 30 seconds/side to refresh the crust. It's so easy to over-cook a pork chop, which obviates the point of doing sous vide in the first place.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
18-HOUR: Sous vide beef short ribs, with carnaroli risotto & asparagus
https://www.chefsteps.com/activities/bo ... short-ribs
https://www.chefsteps.com/activities/bo ... short-ribs
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: Why sous vide?
I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
J. @ < • b $ • |\|
- Steven Miller
- Posts: 2377
- Joined: December 14th, 2009, 7:23 am
- Location: Portland, OR
Re: Why sous vide?
Yes.Phil J. wrote: ↑January 16th, 2019, 2:45 pm I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
tread lightly
Re: Why sous vide?
Doesn’t putting wine or liquids in the bag make it soggy?Steven Miller wrote: ↑January 16th, 2019, 4:36 pmYes.Phil J. wrote: ↑January 16th, 2019, 2:45 pm I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
J. @ < • b $ • |\|
- c fu
- Moderator
- Posts: 32310
- Joined: January 27th, 2009, 1:26 pm
- Location: Pasadena
- Has thanked: 18 times
- Been thanked: 101 times
Re: Why sous vide?
Yes. But it’s soggy regardless what you do since the meat releases liquid.Phil J. wrote: ↑January 16th, 2019, 4:51 pmDoesn’t putting wine or liquids in the bag make it soggy?Steven Miller wrote: ↑January 16th, 2019, 4:36 pmYes.Phil J. wrote: ↑January 16th, 2019, 2:45 pm I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
Ch@rlie F|_|
"Roulot is Roulot"©
ITB -Salt Vine Wines
Instagram: http://www.instagram.com/clayfu.wine
"Roulot is Roulot"©
ITB -Salt Vine Wines
Instagram: http://www.instagram.com/clayfu.wine
- Steven Miller
- Posts: 2377
- Joined: December 14th, 2009, 7:23 am
- Location: Portland, OR
Re: Why sous vide?
You will waste a few paper towels taking as much of the soggy out as you can before the sear.
tread lightly
Re: Why sous vide?
Sorry for all the questions but I’m looking for info.
Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks?
Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks?
J. @ < • b $ • |\|
- Scott G r u n e r
- Posts: 4036
- Joined: June 6th, 2009, 9:03 pm
- Location: Seattleish
- Has thanked: 7 times
- Been thanked: 9 times
Re: Why sous vide?
Dry aging is about concentrating and tranforming flavor, and achieving more tenderness as the muscle breaks down. Not about drying out for a better sear. You can get a fine sear from dry or wet aged, from not aged at all, and from sous vide just by drying it off before searing.
//Cynic
Re: Why sous vide?
Everything I’ve read about steaks is the dryer the steak when searing the better.Scott G r u n e r wrote: ↑January 16th, 2019, 9:36 pm Dry aging is about concentrating and tranforming flavor, and achieving more tenderness as the muscle breaks down. Not about drying out for a better sear. You can get a fine sear from dry or wet aged, from not aged at all, and from sous vide just by drying it off before searing.
J. @ < • b $ • |\|
- Scott G r u n e r
- Posts: 4036
- Joined: June 6th, 2009, 9:03 pm
- Location: Seattleish
- Has thanked: 7 times
- Been thanked: 9 times
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
Every cooking technique has its advantages and disadvantages. Yes, the dryer the surface of the steak is, the easier it is to get a good crust on it when searing. But most people get a perfectly good crust after drying the sous vide steak surface off with some paper towels, so I don't think it makes enough difference to say you shouldn't sous vide a dry-aged steak.
Personally, all this worry about crusts is just so much testosterone-fueled Internet BS. At lot of people (guys mostly) are over-searing their steaks with their flame throwers and incandescently glowing cast iron skillets anyway. Carbon is like brett or volatile acidity, more than a little is a fault.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: Why sous vide?
I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.
Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:
Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:
J. @ < • b $ • |\|
- Scott G r u n e r
- Posts: 4036
- Joined: June 6th, 2009, 9:03 pm
- Location: Seattleish
- Has thanked: 7 times
- Been thanked: 9 times
Re: Why sous vide?
Looks lovely but you can get the same crust with sous vide or non aged. The dry aging is not the primary factor in what enabled that crust.
//Cynic
- Steven Miller
- Posts: 2377
- Joined: December 14th, 2009, 7:23 am
- Location: Portland, OR
Re: Why sous vide?
We've been requesting chuck eye from our butcher. cut roughly 1.75-2" thick and well marbled. The Sous Vide process results in an amazing steak at a fraction of the price of other cuts.
tread lightly
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
Dude, you made my mouth water. That's a great pic.Phil J. wrote: ↑January 18th, 2019, 9:30 pm I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.
Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:
73742D61-5232-4F77-B983-641B437D873A.jpeg
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
Re: Why sous vide?
Thanks! That was an amazing steak cooked on the grill. Paired it with a 2012 Delectus Cab that was also amazing (probably was better because of the steak). I keep hearing about Sous Vide, and am interested in new ways to cook things.Anton D wrote: ↑January 19th, 2019, 4:06 pmDude, you made my mouth water. That's a great pic.Phil J. wrote: ↑January 18th, 2019, 9:30 pm I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.
Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:
73742D61-5232-4F77-B983-641B437D873A.jpeg
J. @ < • b $ • |\|
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
BONE-IN PORK LOIN CHOP: Seared, sous vide at 135°F x 90 min in @ChefSteps' fig & apricot mostarda sauce, served with creamy polenta, green beans, thyme
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- Posts: 431
- Joined: February 27th, 2018, 10:16 am
- Location: Santa Monica
- Been thanked: 2 times
Re: Why sous vide?
It is without doubt a contributing factor.Scott G r u n e r wrote: ↑January 19th, 2019, 9:13 am Looks lovely but you can get the same crust with sous vide or non aged. The dry aging is not the primary factor in what enabled that crust.
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
CHICKEN THIGHS: Boneless, skinless chicken thighs sous vide 167°F x 45 min in ChefSteps' VADOUVAN CURRY sauce (with flavors of garlic, cumin, mustard seeds, fenugreek, bergamot, yogurt), served with oven-roasted carrots and jasmine rice.
For the carrots, toss pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet. Roast 400°F x 25-30min until tender and browned. Finish with a squeeze of lemon.
https://shop.chefsteps.com/products/vad ... rry-sauce/
For the carrots, toss pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet. Roast 400°F x 25-30min until tender and browned. Finish with a squeeze of lemon.
https://shop.chefsteps.com/products/vad ... rry-sauce/
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
Kevin, that's beautiful.
I didn't think to take pics, last night was pork chops sous vided at 132 degree for 4 hours (no specific reason, just timed out that way) with a touch of butter and rosemary in the bag and then dried, sprinkled with harissa and salt, and seared.
Easy to do, I got to spent time chatting with our guests before throwing the chops on to sear.
I didn't think to take pics, last night was pork chops sous vided at 132 degree for 4 hours (no specific reason, just timed out that way) with a touch of butter and rosemary in the bag and then dried, sprinkled with harissa and salt, and seared.
Easy to do, I got to spent time chatting with our guests before throwing the chops on to sear.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
TAMAGO KAKE GOHAN: Japanese-style raw egg in rice, with a sous vide confit egg yolk on top
For the TKG, I followed Kenji's recipe on SeriousEats, seasoning with soy sauce, salt, Aji-no-moto and furikake
https://www.seriouseats.com/recipes/201 ... kfast.html
For the egg yolk on top, while Kenji went with a raw yolk, for fun I decided to try making a confit one for the first time. Rather than doing an oil bath, I vacuum packed (at full setting on my chamber vacuum) egg yolks in grapeseed oil, and then sous vide at 147°F x 1.5 hours. More details about this technique can be found on ChefSteps:
https://www.chefsteps.com/activities/perfect-yolks
The yolks were the consistency of partially thawed butter, so in the future I might lower the temp/time a bit to get a softer texture. The vacuum packing also flattened them a bit, and they had a tendency to stick together slightly, so perhaps a Mason jar that could be swirled periodically would be preferable (I was trying to avoid floating an open oil bath within a water bath).
For the TKG, I followed Kenji's recipe on SeriousEats, seasoning with soy sauce, salt, Aji-no-moto and furikake
https://www.seriouseats.com/recipes/201 ... kfast.html
For the egg yolk on top, while Kenji went with a raw yolk, for fun I decided to try making a confit one for the first time. Rather than doing an oil bath, I vacuum packed (at full setting on my chamber vacuum) egg yolks in grapeseed oil, and then sous vide at 147°F x 1.5 hours. More details about this technique can be found on ChefSteps:
https://www.chefsteps.com/activities/perfect-yolks
The yolks were the consistency of partially thawed butter, so in the future I might lower the temp/time a bit to get a softer texture. The vacuum packing also flattened them a bit, and they had a tendency to stick together slightly, so perhaps a Mason jar that could be swirled periodically would be preferable (I was trying to avoid floating an open oil bath within a water bath).
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- GCC Member
- Posts: 2924
- Joined: September 17th, 2009, 8:41 pm
- Has thanked: 18 times
- Been thanked: 24 times
Re: Why sous vide?
K_F_o_l_e_y wrote: ↑February 28th, 2019, 3:37 pm TAMAGO KAKE GOHAN: Japanese-style raw egg in rice, with a sous vide confit egg yolk on top
For the TKG, I followed Kenji's recipe on SeriousEats, seasoning with soy sauce, salt, Aji-no-moto and furikake
https://www.seriouseats.com/recipes/201 ... kfast.html
For the egg yolk on top, while Kenji went with a raw yolk, for fun I decided to try making a confit one for the first time. Rather than doing an oil bath, I vacuum packed (at full setting on my chamber vacuum) egg yolks in grapeseed oil, and then sous vide at 147°F x 1.5 hours. More details about this technique can be found on ChefSteps:
https://www.chefsteps.com/activities/perfect-yolks
The yolks were the consistency of partially thawed butter, so in the future I might lower the temp/time a bit to get a softer texture. The vacuum packing also flattened them a bit, and they had a tendency to stick together slightly, so perhaps a Mason jar that could be swirled periodically would be preferable (I was trying to avoid floating an open oil bath within a water bath).
Just put the yolks in a Ziploc or other open-top bag with a bit of oil, and clip the bag to the side of the container. Might need to weight the bag a bit due to high fat content (weighing down bags is a whole topic on its own!).
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
It is!
For veggies, I often have to "top weight" and use a stainless pot that I submerge on top of the veggies. It's a perfect fit for the main container we use and has held down everything we've asked of it.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
- RichardFlack
- GCC Member
- Posts: 2330
- Joined: June 4th, 2012, 10:41 pm
- Location: Toronto
- Has thanked: 10 times
- Been thanked: 16 times
Re: Why sous vide?
I have what may be a silly question about SV. How do you handle a steak dinner where various people want rare, medium rare and medium. (We’ll assume we don’t invite people who eat steak well done
). [Multiple baths, and changing the menu are cheating!]
![[stirthepothal.gif] [stirthepothal.gif]](./images/smilies/stirthepothal.gif)
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
One of the most common questions about sous vide cooking!RichardFlack wrote: ↑March 1st, 2019, 3:52 pm I have what may be a silly question about SV. How do you handle a steak dinner where various people want rare, medium rare and medium. (We’ll assume we don’t invite people who eat steak well done). [Multiple baths, and changing the menu are cheating!]
The usual answer is cook the higher temp steak first, leave it in the bath and reduce the temp with some ice or cold water and cook the lower temp steak. The higher temp steak will stay warm, but won't cook any further (unless you are talking about several hours, which might result in increased tenderness, or even mushiness if pushed too far).
Another alternative is to cook everything to the lower temperature, and then when searing leave the steaks you want more well done on to sear for longer.
However, my preferred answer is buy a second immersion circulator! At the very least you can then cook meat and veggies at the same time.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- RichardFlack
- GCC Member
- Posts: 2330
- Joined: June 4th, 2012, 10:41 pm
- Location: Toronto
- Has thanked: 10 times
- Been thanked: 16 times
Re: Why sous vide?
Id wondered about the two (or three?!) temp routine, but if I'm correct that steaks need say 45 - 60 minutes per 'batch' that makes a pretty extended cook time.
So the medium rare steak gets 90 minutes and the rare gets 45, 90 minutes does not affect the texture?
Extra sear - Id also wondered about that but assuming the steaks are a decent thickness wouldn't you get a pretty black coating if you are taking a steak from rare to medium. I guess youd flash sear the rare steak, v high temp v short time; and the medium steak is seared at a lower temp for longer time?
So the medium rare steak gets 90 minutes and the rare gets 45, 90 minutes does not affect the texture?
Extra sear - Id also wondered about that but assuming the steaks are a decent thickness wouldn't you get a pretty black coating if you are taking a steak from rare to medium. I guess youd flash sear the rare steak, v high temp v short time; and the medium steak is seared at a lower temp for longer time?
-
- Posts: 517
- Joined: March 19th, 2016, 8:40 pm
- Location: Sherman Oaks
Re: Why sous vide?
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 veggiesK_F_o_l_e_y wrote: ↑March 1st, 2019, 6:11 pmOne of the most common questions about sous vide cooking!RichardFlack wrote: ↑March 1st, 2019, 3:52 pm I have what may be a silly question about SV. How do you handle a steak dinner where various people want rare, medium rare and medium. (We’ll assume we don’t invite people who eat steak well done). [Multiple baths, and changing the menu are cheating!]
The usual answer is cook the higher temp steak first, leave it in the bath and reduce the temp with some ice or cold water and cook the lower temp steak. The higher temp steak will stay warm, but won't cook any further (unless you are talking about several hours, which might result in increased tenderness, or even mushiness if pushed too far).
Another alternative is to cook everything to the lower temperature, and then when searing leave the steaks you want more well done on to sear for longer.
However, my preferred answer is buy a second immersion circulator! At the very least you can then cook meat and veggies at the same time.
![[stirthepothal.gif] [stirthepothal.gif]](./images/smilies/stirthepothal.gif)
There's no U-Haul behind the hearse
-
- GCC Member
- Posts: 1503
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
- Has thanked: 4 times
- Been thanked: 6 times
Re: Why sous vide?
This is the sous vide thread. The redneck steak thread is over there --->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![]()
![[neener.gif] neener](./images/smilies/neener.gif)
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
-
- Monopole Crü
- Posts: 36676
- Joined: October 17th, 2013, 11:25 am
- Location: Chico, CA
- Has thanked: 48 times
- Been thanked: 28 times
Re: Why sous vide?
Great answers!K_F_o_l_e_y wrote: ↑March 1st, 2019, 6:11 pmOne of the most common questions about sous vide cooking!RichardFlack wrote: ↑March 1st, 2019, 3:52 pm I have what may be a silly question about SV. How do you handle a steak dinner where various people want rare, medium rare and medium. (We’ll assume we don’t invite people who eat steak well done). [Multiple baths, and changing the menu are cheating!]
The usual answer is cook the higher temp steak first, leave it in the bath and reduce the temp with some ice or cold water and cook the lower temp steak. The higher temp steak will stay warm, but won't cook any further (unless you are talking about several hours, which might result in increased tenderness, or even mushiness if pushed too far).
Another alternative is to cook everything to the lower temperature, and then when searing leave the steaks you want more well done on to sear for longer.
However, my preferred answer is buy a second immersion circulator! At the very least you can then cook meat and veggies at the same time.
![cheers [cheers.gif]](./images/smilies/cheers.gif)
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?