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Everything Sous Vide!

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

Page 10 of 13
  1. Jun 20, 2017 at 6:47 PM
    #181
    Rattletrap66

    #181
    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Tri tip tonight

    IMG_5272.jpg
     
    Rattletrap66, Jun 20, 2017
    #181
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  2. Jun 20, 2017 at 6:48 PM
    #182
    T4RFTMFW

    #182
    T4RFTMFW Well-Known Member

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    What happened to that potato..

    RIP.
     
    T4RFTMFW, Jun 20, 2017
    #182
  3. Jun 20, 2017 at 7:21 PM
    #183
    Rattletrap66

    #183
    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Gf made the best in da world mashed taters
     
    Rattletrap66, Jun 20, 2017
    #183
  4. Jun 20, 2017 at 7:27 PM
    #184
    T4RFTMFW

    #184
    T4RFTMFW Well-Known Member

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    That's a heavy claim, my friend.
     
    T4RFTMFW, Jun 20, 2017
    #184
    wilcam47 and Rattletrap66[QUOTED] like this.
  5. Jun 20, 2017 at 7:33 PM
    #185
    horstuff

    #185
    horstuff Re-member

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    But he believes it. Let him.
     
    horstuff, Jun 20, 2017
    #185
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  6. Jun 20, 2017 at 9:20 PM
    #186
    Rattletrap66

    #186
    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    Not as heavy as my sausage
     
    Rattletrap66, Jun 20, 2017
    #186
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  7. Jun 21, 2017 at 11:10 AM
    #187
    bigfoote13

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    bigfoote13 Well-Known Member

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    Just picked me up 1 for 109! Ready for steaks this weekend!!
     
    bigfoote13, Jun 21, 2017
    #187
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  8. Jun 21, 2017 at 11:14 AM
    #188
    Rattletrap66

    #188
    Rattletrap66 (ノಠ益ಠ)ノ彡┻━┻

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    welcome! good stuff
     
    Rattletrap66, Jun 21, 2017
    #188
    bigfoote13[QUOTED] likes this.
  9. Jun 21, 2017 at 11:15 AM
    #189
    bigfoote13

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    bigfoote13 Well-Known Member

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    Thank you, Happy to be here!
     
    bigfoote13, Jun 21, 2017
    #189
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  10. Jun 22, 2017 at 2:27 PM
    #190
    bigfoote13

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    bigfoote13 Well-Known Member

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    20170622_172133.jpg
     
    bigfoote13, Jun 22, 2017
    #190
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  11. Jun 22, 2017 at 3:18 PM
    #191
    chenbro

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    chenbro ¯\_(ツ)_/¯

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    What haven’t I changed?
    I like the way you think!

    IMG_1238.jpg
     
    chenbro, Jun 22, 2017
    #191
  12. Jun 22, 2017 at 3:40 PM
    #192
    bigfoote13

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    bigfoote13 Well-Known Member

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    M
    Mine was hell a good!!! Even with a cheap cut of meat. I've got to get to Costco this weekend.
     
    bigfoote13, Jun 22, 2017
    #192
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  13. Jun 23, 2017 at 5:01 AM
    #193
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    Doing Utah next week for about a week and a half. Will be staying in an AirBnB. Trying to decide if I want to take the sous vide setup or just leave it at home and make food the regular way.
     
    greeneggsnspam, Jun 23, 2017
    #193
    scottalot and Misplaced Nebraskan like this.
  14. Jun 23, 2017 at 5:37 AM
    #194
    Misplaced Nebraskan

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    Is it really a question...:D
     
    Misplaced Nebraskan, Jun 23, 2017
    #194
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  15. Jun 23, 2017 at 5:55 AM
    #195
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    [​IMG]
     
    greeneggsnspam, Jun 23, 2017
    #195
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  16. Jun 25, 2017 at 5:10 PM
    #196
    bigfoote13

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    bigfoote13 Well-Known Member

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    Did salmon tonight at 130. It was awesome. Very moist. I still need to get by the color. Next time trying 125 for 45 min.
     
    bigfoote13, Jun 25, 2017
    #196
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  17. Jul 29, 2017 at 2:51 PM
    #197
    Xaks

    #197
    Xaks Cranky & often armed sysadmin

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    Hey guys!

    I've been gone a while, I know. Real life went to shit in a bad way and I had to take care of some things.

    Anyhow, I started with mine this spring...

    [​IMG]

    And it's completely changed how I cook proteins across the board. Other stuff too...veggies, legumes, etc

    Best purchase I've made in ages

    Tonights dinner...2" ribeye, 129 for 2 hours, seared in cast iron at max heat flipping every 20 seconds. Cheesy broccoli and mushroom rice

    [​IMG]

    I...I haven't used my grill in 2017 yet.
     
    Xaks, Jul 29, 2017
    #197
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  18. Jul 30, 2017 at 11:42 AM
    #198
    Xaks

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    Xaks Cranky & often armed sysadmin

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    Aaand, tonight:

    1.5" pork chop

    pat of butter
    2 good sized cloves of garlic, smushed
    two stems of sage leaves, fresh
    black pepper
    sliced portabella mushroom

    139 degrees for...prolly 3 hours or so, as I have errands to run. I'll finish it in the cast iron

    Ready for the sealer!

    [​IMG]
     
    Xaks, Jul 30, 2017
    #198
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  19. Jul 30, 2017 at 1:27 PM
    #199
    Misplaced Nebraskan

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    Still impatiently waiting for the nano... October I think :goingcrazy:
     
    Misplaced Nebraskan, Jul 30, 2017
    #199
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  20. Jul 31, 2017 at 1:32 PM
    #200
    RedneckGravy

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    RedneckGravy Active Member

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    This thread is awesome!I haven't read through everything yet but make sure you are being anal about food safety with sous vide. Especially vegetables, wash them with vinegar and water as botulism is a very real issue. If you've got any questions ask, I do this for a living
     
    RedneckGravy, Jul 31, 2017
    #200
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