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Everything Sous Vide!

Discussion in 'Food Talk' started by BabyTaco, Jan 14, 2017.

Page 6 of 13
  1. Jun 2, 2017 at 10:51 AM
    #101
    greeneggsnspam

    #101
    greeneggsnspam ಠ_ಠ

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    Do you also circulate the water by hand?
     
    greeneggsnspam, Jun 2, 2017
    #101
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  2. Jun 2, 2017 at 11:39 AM
    #102
    Rattletrap66

    #102
    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Is your sig pic a drawing/painting? looks cool either way lol
     
    Rattletrap66, Jun 2, 2017
    #102
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  3. Jun 2, 2017 at 11:40 AM
    #103
    greeneggsnspam

    #103
    greeneggsnspam ಠ_ಠ

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    Looks like a regular photo.
     
    greeneggsnspam, Jun 2, 2017
    #103
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  4. Jun 2, 2017 at 11:59 AM
    #104
    chenbro

    #104
    chenbro ¯\_(ツ)_/¯

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    What haven’t I changed?
    It's at that point that my laziness kicks in and trumps my urge to control everything.

    It's a regular photo from a few years ago. I should probably update it with a gif eventually. If only I knew a guy...
     
    chenbro, Jun 2, 2017
    #104
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  5. Jun 2, 2017 at 12:00 PM
    #105
    greeneggsnspam

    #105
    greeneggsnspam ಠ_ಠ

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    [​IMG]
     
    greeneggsnspam, Jun 2, 2017
    #105
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  6. Jun 2, 2017 at 12:02 PM
    #106
    chenbro

    #106
    chenbro ¯\_(ツ)_/¯

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    What haven’t I changed?
    Yes!! That is awesome!
     
    chenbro, Jun 2, 2017
    #106
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  7. Jun 2, 2017 at 12:04 PM
    #107
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    If I make it shorter, the quality gets better :)
     
    greeneggsnspam, Jun 2, 2017
    #107
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  8. Jun 2, 2017 at 12:07 PM
    #108
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    [​IMG]
     
    greeneggsnspam, Jun 2, 2017
    #108
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  9. Jun 7, 2017 at 2:03 PM
    #109
    Rattletrap66

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    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Oooo yea this came in today

    IMG_5042.jpg
    IMG_5047.jpg
     
    Rattletrap66, Jun 7, 2017
    #109
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  10. Jun 7, 2017 at 2:04 PM
    #110
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    :cheers:

    I was playing with my Anova yesterday. How you like yours?
     
    greeneggsnspam, Jun 7, 2017
    #110
  11. Jun 7, 2017 at 2:05 PM
    #111
    Rattletrap66

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    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Just opened it! Bout to make something fo dinner soon
     
    Rattletrap66, Jun 7, 2017
    #111
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  12. Jun 7, 2017 at 2:13 PM
    #112
    horstuff

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    horstuff Re-member

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    Cats are so funny with boxes... I always set my Amazon boxes on the floor to see how small a box he'll try to get into.
     
    horstuff, Jun 7, 2017
    #112
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  13. Jun 7, 2017 at 2:16 PM
    #113
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    It's super easy to setup, especially the wifi model. Way easier than the nomiku.
     
    greeneggsnspam, Jun 7, 2017
    #113
  14. Jun 7, 2017 at 2:16 PM
    #114
    greeneggsnspam

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    Kitty cats gonna kitty cat.
     
    greeneggsnspam, Jun 7, 2017
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  15. Jun 7, 2017 at 2:17 PM
    #115
    horstuff

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    [​IMG]
     
    horstuff, Jun 7, 2017
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  16. Jun 7, 2017 at 2:43 PM
    #116
    Rattletrap66

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    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    We are going to do flank steak tonight, anyone ever have experience with it? Girlfriend is doubtful so we shall see what she says (she normally does the cooking :D )

    Going to sear it on the grille once its done. It is frozen so going to cook it at 131F for 2.5hrs

    IMG_5048.jpg
     
    Rattletrap66, Jun 7, 2017
    #116
  17. Jun 7, 2017 at 2:48 PM
    #117
    horstuff

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    Take it to internal temp of 125f for rare, 135 for medium rare, then let rest for 10 minutes tented with foil (not tight) before slicing. Be sure to slice against grain, preferably on bias.

    Myself, I would knock 5 degrees of both those numbers, but... :D
     
    horstuff, Jun 7, 2017
    #117
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  18. Jun 7, 2017 at 2:54 PM
    #118
    Rattletrap66

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    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Once you place it in the pot, is there a method you have to keep it from floating upwards?
    thank you! :fistbump:
     
    Rattletrap66, Jun 7, 2017
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  19. Jun 7, 2017 at 3:01 PM
    #119
    horstuff

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    Sure thing. And, in case it isn't clear, all those numbers apply to the total, no matter how you get there, whether it's all sous vide or all grill or combo. If it was me I'd take the sous vide to within 15 degrees of target temp, get it quickly on the grill to take it the next 10 degrees (flip after 3-4 minutes per side, for 5 degrees each side) to target temp, and then rest.

    As far as weighting the bag, a butter knife clipped to the bag with those big office clamp style paper clips would usually work, or a metal collapsible vege steamer between the bag and unit.
     
    Last edited: Jun 7, 2017
    horstuff, Jun 7, 2017
    #119
  20. Jun 7, 2017 at 5:14 PM
    #120
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    I like to marinate my flank steak for about a day and then cook it. But I make more of a beef and broccoli with it vs whole steak.

    But yes. Follow @horstuff 's tips and you'll be golden
     
    greeneggsnspam, Jun 7, 2017
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