Anyone have any experience cooking with one of these?
http://www.sousvidesupreme.com/?utm_...voQaAhNW8P8HAQ
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Anyone have any experience cooking with one of these?
http://www.sousvidesupreme.com/?utm_...voQaAhNW8P8HAQ
Registered Member
I've been reading about it for the past couple of years but have never tried it. I am curious to learn more.
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke
Charter Member
Been around for awhile. Never did like the idea, but then if you do small portions and seal it, it may be the way to go.
Still trying to figure out the air fryer among the many gadgets at the house.
Fred
"Everyday I beat my own previous record for number of consecutive days I've
stayed alive."
'Take care of yourself, and each other.'
Registered Member
Ok, I've also been wondering how an air fryer works. How do you fry something without grease? How is the end product?
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke
Charter Member
The fried chicken and pork chops came out great. Did the breading and placed it in. Trying to figure out the time vs temp was the real issue, so I used a temp gauge to check. All the grease dropped to the bottom and the chicken/pork was juicy.
The blooming onion (Texas Roadhouse item) needs more work on. May try it a few more times yet.
Note: there are different ones out their and each has there special gadget/item, we just got the cheapest one. Still works great for burgers, fries and frozen food.
Fred
"Everyday I beat my own previous record for number of consecutive days I've
stayed alive."
'Take care of yourself, and each other.'
Charter Member
I have one.
I have had both successes and failures.
It takes practice--and study to get it right. I do vacuum pack everything that I make--- which is not how I started.
It takes a large block of time--- which is one of my problems. Beef rare is a no no---I had about $50 of beef go bad with botulism.
The overall results for beef (medium) and pork have been excellent. You can turn a common chuck roast into an startlingly tasty cut--- and very tender. Fat is not an issue, it simply pulls away cleanly from the meat.
Foul is good but I can't say I see the same level of change as red meat. Don't plan on doing more than one kind of meat at a time--- and it all needs to be of similar thickness.
I add spices and herbs to the bags, My next "project" is confit duck. No need for many cups of fat, put it into the vacuum bag with a few tablespoons of fat and you are good to go.
Because I make batches I freeze much of it but that is not a problem and makes for speedy meals. Just thaw and brown or braise.
This is the one I have'
Last edited by Dave Grubb; 02-21-2017 at 08:45 PM.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Registered Member
My little bro has one and does wonders with it, he almost has be convinced to get one.
Charter Member
And in this morning's NYT: "Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine"
I think I will pass on that one!
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Registered Member
Maybe Simon Wiesenthal left some influence there when he was hunting Martin Bormann and Josef Mengele...Originally Posted by Dave Grubb
...Ben
The future is forged on the anvil of history...The interpreter of history wields the hammer... - Unknown author...
Charter Member
This article raves about steaks done this way, but cautions that searing tool or skillet needs to be used to finish.
http://www.mensjournal.com/food-drin...period-w470472
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Charter Member
A big part of the flavor of a steak comes from the surface. The searing process sets off what is called the Maillard reaction, similar to caramelizing. It is in fact a chemical reaction which changes the "nose", deepens the flavor profile and changes the "feel".
Secondarily, I often make specific meat in batches and then refrigerate or freeze until I use them. Prior to bringing them to table I allow them to come to room temperature and then sear. The results is perfect and the temperature is "comfortable".
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Charter Member
Interesting explanation for what my tastes tell me.
Incidentally, I have been reading some recipes/methods that reverse my way of traditionally cooking steaks to cooking at relatively low temps first, then high temps broiling or searing to finish, which is essentially the Sous Vide method does only more gently.
...............
“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Charter Member
I have seen numerous methods for steak preparation, I am a food junkie and seldom miss the food section of the NYT. However, I don't vary much from my standards. The most "bizarre" method they propose is to prepare a frozen steak
I'm not a big fan of frozen steak to begin with but that takes it to a different level
I love Melissa Clark but I have too high a regard for bovines to try that one
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Charter Member
When it comes to steak I'm probably old fashion. I let them sit out for a few hours with a little Soy on them grind some pepper just before grilling. Sear them on high on the grill for a few minutes on each side and serve with Horseradish and a little bit of butter melted on top.
Charter Member
The real value in Sous Vide is not in making an excellent NY strip---it is in making a chuck roast into something of equal quality. I take the bone out and trim the fat and any membranes or tendon and cartilage prior to putting it into the bath. I also use a vacuum pack to assure full contact with the meat and bath water.
Any remaining fat nodes will fall away when done cooking. It is hard to imagine you have converted a historically "chewy" cut of beef into a filet mignon impostor---albeit with better flavor due to the fat content..
Last edited by Dave Grubb; 06-15-2017 at 08:55 PM.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
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