My brother got me a sous vide as a gift. I haven't had time to use it, but wtf do I do with it? I know you can make legit steaks, but what else?
I do like the idea of making fish in the winter without making the house smell like fish. I normally only make fish when the weather is nice enough to grill it outside.
Did some burnt ends recently
Nice. I did some burnt end type recipe smoking pork belly the other day. It was legit.
Also, I guess I never ate them growing up, but bone in, skin on, chicken thighs are legit in a cast iron skillet if you crisp up the skin first and then put it in the oven to finish.
Chicken thighs are one of my favorite things to cook. I did these in the smoker , but I recently got 3 cast iron pans and I’ve only done steak so far
This was 16 hrs. Brisket pork butt and a London broil
Dammit I want a smoker.
posted by like_thatMy brother got me a sous vide as a gift. I haven't had time to use it, but wtf do I do with it? I know you can make legit steaks, but what else?
I do like the idea of making fish in the winter without making the house smell like fish. I normally only make fish when the weather is nice enough to grill it outside.
We do steak, chicken, fish, hamburgers, hard-boiled eggs.
I also use it on days I brew beer to bring water to the proper temps for various tasks.
Im thinking of getting a electric smoker, I dont want to spend a lot Masterbuilt 30" electric smoker seems to be the ideal smoker
posted by like_thatMy brother got me a sous vide as a gift. I haven't had time to use it, but wtf do I do with it? I know you can make legit steaks, but what else?
I do like the idea of making fish in the winter without making the house smell like fish. I normally only make fish when the weather is nice enough to grill it outside.
Which one did you get?
I did homemade Greek yogurt at a friends. It was suprisingly easy and awesome.
posted by Automatik
Which one did you get?
I did hommade Greek yogurt at a friends. It was suprisingly easy and awesome.
The Anova sous vide.
posted by like_thatMy brother got me a sous vide as a gift. I haven't had time to use it, but wtf do I do with it? I know you can make legit steaks, but what else?
I do like the idea of making fish in the winter without making the house smell like fish. I normally only make fish when the weather is nice enough to grill it outside.
Tried it out tonight for the first time and made a NY strip. Finished the steak with a sear on the cast iron and it turned out fantastic. I never understood the appeal of these things, but after one bite I get it.
Attempting my first long sous vide cook. I just put a 2.25 pound rump roast in, it'll cook for 33 hours. Fingers crossed.
Recipe: https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/
Good luck; let us know how it turns out.
posted by justincredibleAttempting my first long sous vide cook. I just put a 2.25 pound rump roast in, it'll cook for 33 hours. Fingers crossed.
Recipe: https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/
I need to step it up and get a tub this size. Also need to get a vacuum sealer. Give us a pic when its done.
posted by like_thatI need to step it up and get a tub this size. Also need to get a vacuum sealer. Give us a pic when its done.
The tub is great. It has a hinged lid specifically for the sous vide. Also love our FoodSaver.
Lid: Link
Tub (ours is 12 qt): Link
FoodSaver (ours is some iteration of this model): Link
I know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time.
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?
posted by CenterBHSFanI know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time.
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?
I haven't used a sous vide for anything longer than 3 hours yet, so i couldn't tell you.
posted by CenterBHSFanI know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time.
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?
From the recipe I posted, it explains it pretty well. Basically, I can cook it to the exact temperature I want with no chance of overcooking it or drying it out. And the lengthy cooking time breaks down the connective tissue so it ends up extremely tender.
Why sous-vide is the BEST way to cook deliciously tender beef roast
It’s simple – the even, slow cooking ensures that your cut of beef NEVER overcooks! The longer you cook the beef, the more tender the meat becomes, without ever overcooking. This also means that the beef is never dry. Making beef roasts in the oven or instant pot certainly yields quicker results, but there’s a high chance that you may end up with unevenly or overcooked meat, resulting in stringy, dry roasts.
You can sous-vide rump roast or chuck roast at medium, medium rare or rare with the help of a sous-vide. The vacuum packing allows the cut of meat to marinate at the same time that it cooks as well!
Right, I get it that the process will make it tender without drying it out. I was just trying to figure out if it was because it was gadgety or you didn't have to keep an eye on things, saving electricity or whatever.
