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Eric

Do Any of You Sous Vide?

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21 hours ago, Eric said:

What kind of Sous Vide appliances do y’all have? I have a Dash Sous Vide cooker (Pictured in the first post of the thread). I’m finding the size a little restricting though. I am considering buying an Anova 800w unit, like the one below.

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THat's the one we have and its the bomb. So easy to use. Chops, steaks, etc.

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2 minutes ago, GlocknSpiehl said:

THat's the one we have and its the bomb. So easy to use. Chops, steaks, etc.

Do you like the app?

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I used my sous vide cooker to make my first steak. I thought I should should start on the lower end of the steak food chain, in case I messed it up. So, I bought some inexpensive, but nice sirloin cuts.  I seasoned it with only salt & pepper and cooked it for one hour, at 130 degrees. I then browned it in a hot skillet with a touch of olive oil.

The steak came out great. It was cooked just right. The texture of the meat was amazing, even though it wasn’t an expensive cut of meat. Next, I am going to try my hand at a nice filet.

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On 12/27/2019 at 10:12 PM, Eric said:

I used my sous vide cooker to make my first steak. I thought I should should start on the lower end of the steak food chain, in case I messed it up. So, I bought some inexpensive, but nice sirloin cuts.  I seasoned it with only salt & pepper and cooked it for one hour, at 130 degrees. I then browned it in a hot skillet with a touch of olive oil.

The steak came out great. It was cooked just right. The texture of the meat was amazing, even though it wasn’t an expensive cut of meat. Next, I am going to try my hand at a nice filet.

58E120F4-987B-4C9D-AF52-6AA7402CB9F5.thumb.jpeg.4bd0fbcc8c6a594b931519e14057be24.jpeg

 

 

 

Where they really shine in my opinion is the even tougher cuts.  A couple times a months we will throw a chuck roast, or something similar, in for 12 hours or so.  The texture is superb and you will think you are eating a much more expensive cut.  I don't use mine very often for higher end cuts just because I like my steaks rare.  Pork chops is another that make a huge difference, gone are the days of over cooked dry chops.  Here is the site I use if I need to reference times for something new.

 

 

 

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide    

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