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01-15-2017, 04:58 PM
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#1
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Guru
Join Date: Jun 2014
Posts: 1,274
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Do you Sous-Vide?
Sous-Vide is a cooking technique where you cook your food in a temperature controlled hot water bath...
In this case, this "Caveman" cut steak was put into a ziplock bag and "cooked" in 130 degree water for about 4 hours. Then it was removed from the bag and seared for 60 seconds a side...
Steak perfection!
Bruce
P.s. We had grilled asparagus and a nice spinach salad too.
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01-15-2017, 05:25 PM
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#2
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Guru
City: Hotel, CA
Join Date: Sep 2011
Posts: 8,323
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Yes and it has completely changed the way we prepare meals. More revolutionary to the kitchen than both the crockpot and microwave combined.
__________________
Craig
It's easier to fool people than to convince them that they've been fooled - Mark Twain
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01-15-2017, 05:30 PM
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#3
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Guru
Join Date: Jun 2014
Posts: 1,274
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We've had our Anova Sous-Vide cooker for a year now and the more we use it the more I love it. That steak was the best steak I've ever had!
Amazing...
Bruce
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01-15-2017, 05:37 PM
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#4
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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Do you Sous-Vide?
We do! Bought the Joule sous vide cooker awhile back and have really enjoyed it. Salmon comes out perfectly !!
My son cooked a cheap chuck roast sous vide overnight, then rolled it in salt pepper and rosemary and baked it for a short time at high heat for a crispy crust. It came out better than prime rib.
He also brined a fresh ham shank for a few days and sous vided it for a couple of days. It was fall off the bone goodness. He is quite the cook.
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01-15-2017, 05:48 PM
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#5
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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Do you Sous-Vide?
He and a buddy of his are currently fixing up an old food truck to try to make some money in the evenings after classes.
And messing up my driveway I see...
[emoji25]
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01-15-2017, 05:50 PM
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#6
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TF Site Team
City: California Delta
Vessel Name: FlyWright
Vessel Model: 1977 Marshall Californian 34 LRC
Join Date: Apr 2008
Posts: 13,728
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Interesting concept. How do you maintain an accurate 130*F? Special electric appliance?
EDIT: Just saw post 4. Will google "Joule sous vide cooker"
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01-15-2017, 05:50 PM
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#7
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Guru
City: Queensland
Vessel Model: Milkraft 60 converted timber prawn trawler
Join Date: Jul 2016
Posts: 5,482
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Have done before when we got some small marinated rumps that were a cancelled Japanese export order.
They were already cryovaced so made for it.
I just use a pot and thermometer and the results were fantastic.
Electric pressure cooker is my favourite galley appliance.
Awesome curries and pulled pork with black beans.
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01-15-2017, 05:53 PM
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#8
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Guru
Join Date: Jun 2014
Posts: 1,274
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Quote:
Originally Posted by FlyWright
Interesting concept. How do you maintain an accurate 130*F? Special electric appliance?
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There are a number of ways to pull this off. This is what we use.
Bruce
https://anovaculinary.com/anova-precision-cooker/
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01-15-2017, 06:00 PM
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#9
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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01-15-2017, 06:12 PM
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#10
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TF Site Team
City: Ex-Brisbane, (Australia), now Bribie Island, Qld
Vessel Name: Now boatless - sold 6/2018
Vessel Model: Had a Clipper (CHB) 34
Join Date: Jun 2008
Posts: 10,101
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We have one of these at home, but frankly I have found it disappointing. It takes so long. However, I guess with better planning ahead, that is not so much of an issue, and the quick high heat sear at the end might add to the appeal. I don't think my wife has been doing that.
Sunbeam Duos Sous Vide and Slow Cooker - MU4000 | Buy Appliances
__________________
Pete
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01-15-2017, 06:16 PM
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#11
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TF Site Team
City: California Delta
Vessel Name: FlyWright
Vessel Model: 1977 Marshall Californian 34 LRC
Join Date: Apr 2008
Posts: 13,728
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Thanks for the links, guys! That's a big help. Lots of options out there.
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01-15-2017, 06:36 PM
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#12
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Guru
City: Sydney
Join Date: Jul 2015
Posts: 1,646
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Quote:
Originally Posted by Peter B
We have one of these at home, but frankly I have found it disappointing. It takes so long. However, I guess with better planning ahead, that is not so much of an issue, and the quick high heat sear at the end might add to the appeal. I don't thing my wife has been doing that.
Sunbeam Duos Sous Vide and Slow Cooker - MU4000 | Buy Appliances
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It takes so long
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01-15-2017, 06:39 PM
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#13
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Guru
City: Hotel, CA
Join Date: Sep 2011
Posts: 8,323
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Peter or anybody really, if you're not into advanced meal planning Sous-Vide is NOT for you.
I Frankensteined one together a couple years ago with a relatively cheap $20 temp probe and old crockpot. Some of the newer ones Bluetooth to your smartphone
__________________
Craig
It's easier to fool people than to convince them that they've been fooled - Mark Twain
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01-15-2017, 06:42 PM
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#14
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TF Site Team
City: California Delta
Vessel Name: FlyWright
Vessel Model: 1977 Marshall Californian 34 LRC
Join Date: Apr 2008
Posts: 13,728
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4 hrs is a long time, but for someone like me who's retired and likes to cook, it's no worse than smoking or drying food. I know guys who work through the night smoking a beef brisket.
I like than it cooks only in it's own spices and/or marinade...nothing added, nothing taken away.
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01-15-2017, 06:50 PM
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#15
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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I cooked a port butt on the egg today for pulled pork for 10 hours. We are comfortable with loooong cook times. The egg bbq makes it easy. Never had to open it to check the meat. Cooked at 250F.
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01-15-2017, 07:04 PM
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#16
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Guru
City: Fort Myers, FL... Summers in the Great Lakes
Vessel Name: Slow Hand
Vessel Model: Cherubini Independence 45
Join Date: Dec 2010
Posts: 12,834
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Quote:
Originally Posted by CPseudonym
More revolutionary to the kitchen than both the crockpot and microwave combined.
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I'm having a hard time believing it will ever be more revolutionary than the microwave to the average person. Generally shortening the time to accomplish the same task is revolutionary. Taking longer to accomplish the same task is considered retro. I'm good with slow cooking. Using it to heat up leftovers, a can of soup, or anything else that needs heating, isn't going to happen. But I'm keeping an open mind if you care to expand on your claim.
Ted
__________________
Blog: mvslowhand.com
I'm tired of fast moves, I've got a slow groove, on my mind.....
I want to spend some time, Not come and go in a heated rush.....
"Slow Hand" by The Pointer Sisters
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01-15-2017, 07:47 PM
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#17
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Guru
Join Date: Jun 2014
Posts: 1,274
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Quote:
Originally Posted by O C Diver
I'm having a hard time believing it will ever be more revolutionary than the microwave to the average person. Generally shortening the time to accomplish the same task is revolutionary. Taking longer to accomplish the same task is considered retro. I'm good with slow cooking. Using it to heat up leftovers, a can of soup, or anything else that needs heating, isn't going to happen. But I'm keeping an open mind if you care to expand on your claim.
Ted
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You have to taste a soups-vide slow cooked then seared steak to understand! It is so incredibly tender that it is amazing...
Of course we don't have or want a microwave. We had one on our sailboat but never used it. I guess it depends on your desire or willingness to really cook.
Uh, oh... last time I mentioned the microwave thing I started a riot!
Bruce
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01-15-2017, 08:03 PM
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#18
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Guru
City: Fort Myers, FL... Summers in the Great Lakes
Vessel Name: Slow Hand
Vessel Model: Cherubini Independence 45
Join Date: Dec 2010
Posts: 12,834
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Quote:
Originally Posted by Bruce B
I guess it depends on your desire or willingness to really cook.
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Who knew that all these years nobody had really been cooking.
BTW, does 130 degrees really kill all the bacteria and stuff on the meat, or are you just trying to drown it in the water?
Really glad you've found this new revolutionary way to cook. Hope I can find a restaurant that does it, so that I can taste it without the 4 to 8 hour time commitment.
Ted
__________________
Blog: mvslowhand.com
I'm tired of fast moves, I've got a slow groove, on my mind.....
I want to spend some time, Not come and go in a heated rush.....
"Slow Hand" by The Pointer Sisters
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01-15-2017, 08:12 PM
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#19
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Senior Member
City: Oriental, NC
Vessel Name: M/V Major Award
Vessel Model: Senator 35 w/single Lehman
Join Date: Oct 2007
Posts: 423
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BBQ on the stern rail and adult beverage. Nothing better or easier.
__________________
It is not who is right...it is who is left.
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01-15-2017, 08:24 PM
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#20
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Guru
Join Date: Jun 2014
Posts: 1,274
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Quote:
Originally Posted by O C Diver
Who knew that all these years nobody had really been cooking.
BTW, does 130 degrees really kill all the bacteria and stuff on the meat, or are you just trying to drown it in the water?
Really glad you've found this new revolutionary way to cook. Hope I can find a restaurant that does it, so that I can taste it without the 4 to 8 hour time commitment.
Ted
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The meat is inside a plastic bag. The idea is that you can't over cook anything if the temperature is kept below finished temp. The time depends on the food being cooked. You are looking to break down the collagens, this is why it is so amazingly tender when finished. The sear is done so that it looks and tastes like steak. One thing it is great for is getting a really thick cut of steak done at a consistent temperature. This way you don't get the edges that are over done and an under done center. The meat is very consistent in finished temp.
Yes, you do have to worry about bacteria. Temperature and time are important!
We just look up recommended temps and times and follow directions.
As for the time to cook, it is a set it up and come back later thing. It doesn't need much tending so it is more of a planning thing. If you can navigate this is a snap!
People use this to cook all kinds of things such as eggs and seafood... some items are quick.
Bruce
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