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Everything Sous Vide!

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

  1. Feb 3, 2017 at 3:24 PM
    #61
    Cold Iron

    Cold Iron Well-Known Member

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    Picked up 3 packages of bacon at the grocery store, it was the last 3 of the higher end thick bacon that I wanted. Hope they restock soon! More bacon....

    Same as last time 12 hours at 127. Now that I know how good it is went and did all 3. The Rubbermaid commercial Carb-X 12 qt. was a bit small for 3 should probably of only done 2 but it worked.

    3PackBaconSV.jpg

    Picked up a 2 pack of the Ikea Pot lid organizers and they work great for supporting food to allow even water flow. I only put the legs on every other thread like most people said to do for SV. The top one I just used as a weight. Need to get around to drilling a hole in the Coleman stacking cooler so I can do 4 or more at a time. Drained the grease out of the bags when finished cooking, pan fried one and froze 2. That was dumb need to go pull one out of the freezer now. More bacon...
     
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  2. Feb 4, 2017 at 1:39 PM
    #62
    BabyTaco

    BabyTaco [OP] Well-Known Member

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    Tried bacon this morning. I used farmlands thick cut bacon found at wallyworld. Damn, that was good bacon. I set it at 145 around 1 pm yesterday and ran it till I made it to the kitchen to make breakfast around 8ish.

    The girlfriend and the roommate agreed that it was a small, but awesome change. Every bite was perfect. There wasn't exceptionally crisp or chewy pieces. Each bite packed similar flavor. I saved about 5 pieces to put on homemade pizza tonight. Stoked.
     
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  3. Feb 4, 2017 at 3:28 PM
    #63
    Cold Iron

    Cold Iron Well-Known Member

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    Have 2 Prime cuts of Ribeye in the SV cooker right now. Ready to throw on the grill for sear in an hour. Going to give it another try and see if patting them dry first and then salting will help build a thicker crust and hopefully more grill like flavor. Plus using higher cuts instead of choice.

    Yeah the bacon difference is subtle but outstanding hard to explain but you nailed it. One thing I'm learning is not to over cook it so that it shrinks up like it normally does when I cook it. No need to, and it yields more bacon per package. Always a good thing :)
     
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  4. Feb 4, 2017 at 5:23 PM
    #64
    Misplaced Nebraskan

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    Good find here... I'm looking at the Anova Gen 2 WIFI. And bump for lots of amazing looking food!

    download (1).jpg
     
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  5. Feb 4, 2017 at 10:09 PM
    #65
    Elite777

    Elite777 Well-Known Member

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    Getting better each time

    IMG_0551.PNG.jpg
     
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  6. Feb 4, 2017 at 10:25 PM
    #66
    Misplaced Nebraskan

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  7. Feb 4, 2017 at 10:51 PM
    #67
    Cold Iron

    Cold Iron Well-Known Member

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    So have to ask is that a Texas thing or what? Never seen that done before so have to ask, just aint normal in these parts.

    Hour and a half at 130 wish would have taken a before picture. Cut was prime but only a little over an inch thick and extremely well marbled as prime should be. On the other hand these turned out much better than the thicker Choice cuts I did previously. After SV cooking the marbling had pretty much disappeared. One just Salt the other Salt and ground peppercorns.

    SV RE Steak SV finished.jpg

    Sear baby sear. Need charcoal to get a good sear. And to a large extent flavor.

    SV RE Steak Sear.jpg

    Finished steaks were juicy as to be expected. Think being thinner and Prime cut it helped a lot. This is likely what all the city folks were going nuts about and paying a fortune for. Missing the complex flavors of the sear and slide on charcoal. Advantage was melt in your mouth and consistency on every bite, crust was good but complexity was missing but just barely. For thinner cuts of Prime will do this again. For thicker 1.5 to 2 inch will stay with charcoal for the whole cook.

    SV RE Steak Finished.jpg
     
  8. Feb 5, 2017 at 6:26 PM
    #68
    JLee

    JLee The Man! Vendor

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    My Sunday regimen 4lbs of chicken breast for the week. 150 degrees for an hour and sear on a 700 degree grill for about 90 seconds a side. By far the best chicken breast you can do and I'm a damn good cook. You just can't get this doneness edge to edge by simply grilling without having the center under done.



    20170205_143200-01.jpg
     
  9. Feb 7, 2017 at 8:48 AM
    #69
    wilcam47

    wilcam47 Keep on keeping on!

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    I dont think thats normal in any place...
     
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  10. Feb 7, 2017 at 8:52 AM
    #70
    Harry

    Harry Science, Bitches

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    Oh man I am so glad I found this thread :bananadance:

    Sous vide is the go-to gadget in our house for meats. We hardly ever use the grill any more, except maybe for a quick sear. We cook mostly steaks, pork and lamb chops so far - but I am definitely going to try bacon now!
     
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  11. Feb 7, 2017 at 9:24 AM
    #71
    JLee

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    Hammered Vg10 Damascus and sharp as hell!
     
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  12. Feb 12, 2017 at 8:17 PM
    #72
    JLee

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    And for Sunday dinner Steak and Lobster Sous Vied.

    For the Lobster bagged In a foodsaver vacuum bag. With Myer lemon, Garlic, fresh pepper and butter.

    Cooked for 25min and 130 degrees. After the cooking was done I hit it with the smoaking gun in a container and let it sit until everything was plated.

    Dipping sauce is salted butter, Myer lemon and garlic as well as a one inch sprig of rosemary added right at the end when the heat was turned off.

    Steak
    We did two cuts tonight filet mignon and rib cap

    Cooked at 126 for an hour and seared on a 800 degree grille for 40 seconds a side 20 second 45 degree cross hatches for looks :cool:.

    I must say that Lobster was the best I've ever had! So tender and juicy I could of had a few of them. The steaks were amazing as well but I've done those a few times ;) this was the first Lobster I've done and it definitely won't be my last.
    20170212_175044.jpg 20170212_190518.jpg 20170212_193115.jpg 20170212_193132.jpg 20170212_193140.jpg 20170212_193811.jpg 20170212_194029.jpg 20170212_194127.jpg 20170212_194138.jpg
     
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  13. Feb 12, 2017 at 10:15 PM
    #73
    horstuff

    horstuff Re-member

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    Fckng woof :drool:
     
  14. Feb 13, 2017 at 7:53 AM
    #74
    Misplaced Nebraskan

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    Agreed! Looks amazing! May have to expedite my purchase and join in the fun. Forums are great for helping you spend money :stirthepot:
     
  15. Feb 13, 2017 at 8:15 AM
    #75
    wilcam47

    wilcam47 Keep on keeping on!

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    you could go on that show chopped and showcase your skills :)
     
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  16. Jun 2, 2017 at 8:25 AM
    #76
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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  17. Jun 2, 2017 at 8:29 AM
    #77
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    So do I. But's it's on sale :X
     
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  18. Jun 2, 2017 at 8:30 AM
    #78
    IvanM8

    IvanM8 Well-Known Member

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  19. Jun 2, 2017 at 8:43 AM
    #79
    Kanyon71

    Kanyon71 Well-Known Member

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    Dude you got at least 3X that in charcoal. Maybe you should do like a CL sale on that and make some serious money. :rofl:
     
  20. Jun 2, 2017 at 8:50 AM
    #80
    greeneggsnspam

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    WTF scooter.
     
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