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Author Topic: Sous Vide  (Read 282 times)

dyany

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Sous Vide
« on: February 11, 2020, 11:48:27 am »
Anyone try this?  My sister got one a few years ago, and I had never heard of it so I was thinking, "yeah, yeah, yeah..." when she was telling me how much her husband said it was amazing for things like meat.
Then a few months ago, Alton Brown did a show on the basic concept (immersion cooking), and my husband and I were drooling, so he got me one for Christmas.

The way it works is this: you have a container full of water, and the device goes into the water and heats and circulates the water, keeping it at a very specific temperature. Then you put meat or dense (like root) vegetables sealed in a plastic/silicone bag into the water and leave it there the recommended amount of (looong) time.  Because the water is both more effective at delivering consistent heat AND maintaining the heat at a specific temperature, it is nearly impossible to overcook anything. Sealing the meat into a bag helps keep the juices in, and having it at the perfect temperature for a long time breaks down tough bits of things like collagen to make seriously the most amazing, not-just-fall-apart-but-practically-DISSOLVE texture ever. Give it a good sear when it's done and MAN it's amazing!

So far, we've made St. Louis ribs and ribeye steak in it. The ribs were AMAZING. The steak was good, but next time I want to try the Alton Brown 'cure' with kosher salt (that he recommends for his 'reverse sear' steak which is also amazing) for a few hours beforehand, because that seasons it better. I'm off to season a chuck roast that we'll be starting in the sous vide tonight for dinner tomorrow.
 
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Roper

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Re: Sous Vide
« Reply #1 on: February 11, 2020, 01:46:08 pm »
That sounds really interesting, Dyany. Does the water get up to temperature quickly and stay there? The reason I ask is that I would be worried about bacteria growth with meat, if the temperature was too low for too long.
All grown-ups were once children...but only few of them remember it. ― Antoine de Saint-Exupéry, "The Little Prince."
 
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dyany

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Re: Sous Vide
« Reply #2 on: February 11, 2020, 11:58:17 pm »
It takes about 20-30 minutes to get up to temp, but you don't put the meat in until it's at the right temp (or close). Then it does stay there, that's the point of the device. I should say, it SHOULD stay there, within 1 degree, but the cheap devices might not. The good ones are kind of spendy (around $100 and up).
 

CrowGirl

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Re: Sous Vide
« Reply #3 on: February 13, 2020, 01:45:21 am »
Reading this topic this morning was the first time I’d heard of sous vide.  Then, at a meeting at Starbucks four hours later, I purchased two sous vide egg, bacon and Gruyere medallions.  They were fluffy and delicious.  I am officially intrigued.
Jump off the cliff and build your wings on the way down.
-Ray Bradbury
 
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LMAshton

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Re: Sous Vide
« Reply #4 on: February 13, 2020, 03:09:32 am »
I haven't tried it, but I am intrigued and would like to try it some day.

We watch MasterChef Australia, and they've done sous vide on the show many times, which is how we learned about it.
 
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