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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I thought I'd start a new thread on sous vide cooking. While discussed in the foodie thread, that thread is more about foods than it is about cooking methods. As you might have seen in the Foodie thread, I've recently started sous vide and it's loaded with possibilities and with that, questions.
So, my first question for sous viders is do you use a flaming torch for finishing, and if so, what brands to you like. I'm leaning toward torch vs. grill, roast, broil, sear, only because I think the natural flame will have a greater searing effect than the other methods. I'm looking at two options. One, the Bernzomatic TS8000 coupled with a separately purchased Searzall torch attachment designed to fit the Bernzomatic that reduces the effect of gas flavoring the meat in finishing. All ordered from Amazon in the range of $110 or so. The second option is the Sansaire torch kit for sous vide, which also uses a Bernzomatic torch head, including a rack to use for torching. (I don't need a rack, I already have something or could in fact use a grill for a rack). The kit cost is about $160. Looking forward to an interesting thread.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Yikes, forget about the Searzall option. It seems to be selling for $7K plus on Amazon. One place says it's a $75 item, yet on Amazon it's a different story. I'm not even sure a restaurant owner would pay that amount for a simple torcher!
I just ordered the Bernzomatic.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
My creme brûlée torch doesn't have the BTUs to be efficient on larger surfaces. I'm looking for a good step up.
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On Dec 28, 2015, Tom Cutts wrote: https://www.youtube.com/watch?v=lmD3rXUR1Tw
~michael baker
The Magic Company |
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tommy Eternal Order Devil's Island 16544 Posts |
If there is a single truth about Magic, it is that nothing on earth so efficiently evades it.
Tommy |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Dec 28, 2015, Michael Baker wrote: Yikes!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Dec 28, 2015, tommy wrote: Um, yes tommy, but I was asking for experiences here; not interested in looking at 1,740,000 videos.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Dec 28, 2015, Tom Cutts wrote: I'll let you know what I think about the Bernzomatic after I receive it and use it a few times.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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EsnRedshirt Special user Newark, CA 895 Posts |
I've got two sear options I use for finishing- first is my Big Green Egg, which I can take up to about 1000 degrees, or just quick char over high open flames. It's a little wasteful charcoal-wise doing that, though.
The other option is one of several various cast-iron skillets. I've got a double-sided one that fits over the center burner; one side's smooth, the other side has grill ridges for grill marks. Put the flame on high, get the cast iron really hot first, and it will quickly sear the meat. I'm reorganizing my kitchen over the next week to make sous vide more convenient. (It's a pain to use the vacuum sealer right now.) Hopefully I'll be getting a lot more experience with it this next year.
Self-proclaimed Jack-of-all-trades and google expert*.
* = Take any advice from this person with a grain of salt. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I thought about using the grill as well, but I can only get about 600 degrees out of it. I'm anxious to try the Bernzomatic when it arrives.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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arthur stead Inner circle When I played soccer, I hit 1773 Posts |
Until reading this thread, I had no idea what sous vide is!
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I never heard of it a year or so ago but I've been following it and it's getting quite popular. Anxious to try a lot of stuff.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I never heard of it a year or so ago but I've been following it and it's getting quite popular. Anxious to try a lot of stuff.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Daryl -the other brother Special user Chicago 594 Posts |
I'll be anxious to get your opinion. I never heard of Sous Vide cooking before it was brought up here on the Café. If the idea is to maintain a low water temp for several hours couldn't you just use a crock pot? And as method goes, I can already cook a steak to perfect temp. and it doesn't take me several hours to do it.
I'm not dismissing the product, just trying to understand the advantages of using this method. |
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Tom Cutts Staff Northern CA 5925 Posts |
Just did a lobster tail to perfection! 55C for 75 minutes. Super juicy and tender.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Wow, lobster tail, gotta do that too. Haven't done the octopus yet.
I just bought a boneless leg of lamb on sale to try when our torch arrives. Should be any day now.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Dec 30, 2015, Daryl -the other brother wrote: Crock pots won't give you the same degree of tenderness sous vide will. Crock pots are fine for meats that are cooked beyond rare or medium rare, as in braising. My first sous vide was a rack of lamb and it came out perfectly rare and quite tender. You can't really overcook with sous vide, so timing isn't as critical as it is with oven cooking where you can easily ruin a roast by over cooking it. The only downside with sous vide in IMO is that meats won't char on the crust like most of us like. So for that you need to get some kind of torching device that will do just that. Or, like many folks do, they just finish it off on a very hot grill, under a broiler or a hot cast iron frying pan for a few minutes. You'd be amazed at the degree of tenderness and texture in sous vide meats. I'd be doing more experimenting but I'm waiting for my new torch device to arrive. I've got several things in the freezer I'm waiting to try.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
I almost bought a calamari steak just to try it out. Will have to see if there is a recipe already for calamari sous vide.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Calamari "steak" ??? Is that a west coast thing? Never heard of that. Does it include the legs?
I'm thinkin' calamari will be similar to octopus, though not as long a bath for the calamari. I'm wanting to do the octopus I have in the freezer in the next week. Will post after we do it.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
We did the octopus last night. We severed the legs from the torso (if that's what you call it), oiled them up with a premium EVO, sliced some garlic and sealed it all in the bag. We made a Greek marinade to set them in following the 4-hour bath. Following the bah, we marinaded for a half hour, then skewered them and grilled them for five minutes. The HOT grill finished them nicely and they were perfectly cooked with a slight carmelization. Tender, yet still retaining its chewy characteristics.
The end result, however was a bit disappointing since the octopus was a little on the bland side and I'm thinking we should have marinated a full 12-24hrs. The recipe only called for 15-30 minutes in the marinade, while I would have marinaded for much longer left to my own devices. Next time. Still learning the basics here. Point being, the sous vide did a marvelous job of cooking this, so I'm betting calimari would be equally as good. As an aside, I was amazed that the octopus legs shrunk up as much as they did during cooking. They reduced in size by at least half of what they were before the bath. This was my first experience cooking octopus.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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