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Old 05-03-2015, 01:02 PM   #1621
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^Pop some fresh popcorn and a sprinkle or 3, hmmmm.
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Old 05-03-2015, 01:44 PM   #1622
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Sittin' on deck, soaking up some vitamin D, killin' some brain cells, and lovin' late spring.
IT'S GRILLIN' TIME!
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Old 05-04-2015, 10:05 AM   #1623
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This was dinner lastnight. Beef tenderlion Sous Vide at 133° for about 3 hours, then tossed in a 500° cast iron skillet full of garlic and butter for about 2 minutes to get a nice crust. A side of shrimp sous vide at 133° for 30 minutes, then tossed with butter, garlic, and lemon. Asparagus dusted with sea salt, then coated with butter, evoo, minced garlic, and lemon and placed under the broiler for 5 minutes. Once plated the steak got some caramelized onions, and then the steak and asparagus got a nice drizzle of balsamic and raspberry reduction sauce.
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Old 05-04-2015, 10:07 AM   #1624
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What sous vide magic wand you got?

And DAMN that looks great.
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Old 05-04-2015, 10:24 AM   #1625
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I've been cooking sous vide for over 4 years now. I originally built 2 units based off of the design from SEATTLE FOOD GEEK one for myself and one for my dad. My wife ended up breaking mine, and just as I was about to repair it the same guy did a kickstarter campaign for ready to go unit, the Sansaire so I bought into that and got 2 of those units.

They work great often times I have both of them going at different temps with different things in each.

Last week I did ribs in it, cooked them at 133° for 36 hours, then coated with sweet baby rays and onto the grill for 5 minutes and they were the best, most tender ribs I have ever eaten.

For Christmas I did an entire prime rib for 24 hours and it was amazing.

Cooking sous vide is super easy and yields amazing results because it is so forgiving.
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Old 05-04-2015, 10:27 AM   #1626
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Yeah totally, you can't over heat anything. Makes so much sense.
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Old 05-04-2015, 10:39 AM   #1627
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Yeah totally, you can't over heat anything. Makes so much sense.
Not only do you not overheat it, but tough cuts that you normally can only eat after cooking forever either in a smoker, a crock pot, or braise to break down so they are tender enough you can now eat medium rare and they are more tender than ever.

When I did the ribs lastweek it was weird cutting them apart and seeing nice pink medium rare meat, you don't ever see that with ribs. My step dad as soon as he saw them was like what the hell?
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Old 05-04-2015, 10:54 AM   #1628
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Dug around on my phone and found another string of pics I meant to post here.

Step 1. go to the local butcher shop and purchase their 3 best ribeyes.



Step 2. sea salt, fresh cracked pepper, rosemary.



Step 3. vacuum seal



Step 4. toss in the sous vide at 133° for 4-5 hours. Note 133° is what my wife and I prefer for us personally, some people like a little less, some like a lot more.



Step 5. remove from sous vide, take out of the bag, and pat dry.



Step 6. toss into a blazing hot cast iron pan with some butter and garlic. Also hit it with a torch.



Step 7. flip and hit with torch some more. Going for a good crust here, but trying to do it as quick as possible as to not add any heat to the inside of the steak.



Step 8. enjoy

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Old 05-04-2015, 11:23 AM   #1629
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Wow!
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Old 05-04-2015, 11:45 AM   #1630
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I hate you Jason. I have an hour before lunch still, and I will be po mannin' it with a pbj today...


Seriously though, that looks phenomenal. I might have to pick one or two of those contraptions up. For the rib eyes I'm guessing you could drop the sous vide time by about an hour for rare? The wife and I like our beef "lop off the horns, skin it, and throw it on a plate" kind of rare.
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Old 05-04-2015, 11:51 AM   #1631
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Ok Jason, you win this page.
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Old 05-04-2015, 01:13 PM   #1632
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I hate you Jason. I have an hour before lunch still, and I will be po mannin' it with a pbj today...
I'm leaving for lunch in a minute, I think it's going to be Vietnamese today.

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For the rib eyes I'm guessing you could drop the sous vide time by about an hour for rare? The wife and I like our beef "lop off the horns, skin it, and throw it on a plate" kind of rare.
No, for sous vide you set the temp for how you like your meat done, my guess is you guys are in the 120° range. Then the meat is done in about an hour depending on thickness, the reason for adding more time is because that breaks the meat down and makes it tender. Basically the temp gets the doneness you want, add time to add tenderness.

If you start with a cut of meat that is always tender like say chicken or beef filet you only need to cook it for an hour or so. However if you use a cut of meat that is known for being tough, flank steak, ribs, ect cook it for 24-36 hours to break it down and make it tender.

I've cooked flank steak for 36 hours and it was more tender that most filets, and way more flavorful.

Sous vide is great for making shitty cuts of meat taste great.
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Old 05-04-2015, 01:35 PM   #1633
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I live across the street from the best Vietnamese I have ever had. Pho Brandon. It is a small family run dive, the broth for the Pho takes 24 hours to make. Their pork, poultry, and sea food dishes are great as well.

Ok for strips, rib eyes, and filet's we would certainly be in the 120-125 range then. I'm going to have to look into that. Thanks for sharing Jason!
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Old 05-05-2015, 12:13 PM   #1634
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Tonight's dinner:

Ryland decided he wanted meatloaf, so he got it all prepped last night, and we're gonna try to do it in the sous vide just as an experiment.

Onions, red bell peppers, garlic, carrots, salt, pepper, butter into the pan.



After it cooks a bit add summa dis:



Den summa dis:



Take a selfie:



Cook it down:



Crack some eggs:



Dig out the shells:



Add a pound of beef and a pound of Italian sausage:



Add breadcrumbs then mix:



Add the veggies you cooked earlier and keep mixing:



Form it into a loaf with a groove down the middle:



Fill the middle with cheese:




Roll it up:



Vac it up:



Toss it in the fridge:




I'll be running home at lunch to drop it into the sous vide at about 140°.

More to come...
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Old 05-05-2015, 12:54 PM   #1635
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Intadesting. Brilliant with the cheese groove.
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Old 05-05-2015, 01:13 PM   #1636
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I spot Sweet Baby Ray's in the fridge. Will you be applying some of that in the cookin' process? Might be a nice finisher. Just my opinion.

It's awesome you get your son involved.
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Old 05-05-2015, 02:37 PM   #1637
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Originally Posted by EeePee View Post
Intadesting. Brilliant with the cheese groove.
Sometimes when I do meatloaf I toss a link sausage into the groove

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I spot Sweet Baby Ray's in the fridge. Will you be applying some of that in the cookin' process? Might be a nice finisher. Just my opinion.
It'll probably just come out of the sous vide get topped with tomato sauce and tossed under the broiler to finish it. For some reason I've never been a fan of BBQ with meatloaf.

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It's awesome you get your son involved.
My kids are always involved in cooking. For quite a while we had a fun thing going, each kid was assigned a night to cook dinner, they could pick whatever they wanted to eat, and I would help them as little or as much as they wanted, but they had to cook it. Then 1 night a week each person in the family would pick 1 ingredient and I would have to turn it all into a meal, chopped style.

I was raised in a restaurant, and my some of my earliest memories are from cooking there. I refuse to raise children that can't cook good food. My son who just turned 5 has been my mini sous chef for a couple of years, he cuts veggies for me, uses the gas stove, ect.

Anyway, ran home and tossed it in a 140° bath, we'll see how this goes. Not really sure what is going to happen to all the grease that normally drains off.


Last edited by jason; 05-05-2015 at 05:19 PM.
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Old 05-07-2015, 12:32 PM   #1638
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I gotta say, it's a continuing education for me to view this thread in the different ways to cook food. I would have never thought of, or been exposed to, cooking vacuum sealed food in a hot tub! Besides the awesome food in Jason's house, I want to see more of his kitchen!
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Old 05-07-2015, 12:51 PM   #1639
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Sous Vide has become quite popular. The fact you can have a bunch of steaks or whatever sitting there at a specific temperature for hours on end makes it really easy for chefs to yank one out, nail it under a broiler and plated in minutes instead of doing the whole thing under a flame (or whatever). Or you can sear em first for a crust. Not sure if it matters before or after.

Dude on another site does almost everything that way now. Marinade and meat all stuck in the bag, set it and forget it until you're ready to eat. He makes some incredible looking things with it.

I think he uses this one: Amazon.com: Anova Culinary Precision Cooker/Immersion Circulator (Black): Kitchen & Dining

Quote:
The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although he used air as the heat transfer medium). It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method.
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Old 05-08-2015, 09:56 AM   #1640
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I gotta try burgers that way. Then quickly sandwich them between two plates of 0.5" steel that have been in the oven on "clean" for good sear heat. I gotta make some tools.

Jason, ever verify the accuracy of the water temp with an alcohol thermometer?


Cheers,


J
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