Author Topic: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers (Read 32547 times)

SpAmRaY · « **Reply #100 on:** Mon, 11 December 2017, 21:23:39 »

chicken leg quarters again, 165F for 4hrs, finished under broiler

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wishful_cynic · « **Reply #101 on:** Wed, 13 December 2017, 16:03:24 »

Beef short ribs, 185 F, 24 hours

SpAmRaY · « **Reply #102 on:** Tue, 03 April 2018, 19:09:08 »

Crossposting my beef round roast I cooked for 24 hours at 134F, did a pre-sear and post sear with ice bath and quick cool down in the freezer.

I rubbed the meat before sealing with Louie's Italian Beef seasoning.

Finished after slicing (had I left it in the freezer longer I think it would have sliced better) in the leftover meat juices with a little water and the juice from some perperonici peppers along with some of the peppers and some more Louie's seasoning.

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bizzy11 · « **Reply #103 on:** Mon, 09 April 2018, 19:09:02 »

Omg why did I come into this thread, so hungry now.

wishful_cynic · « **Reply #104 on:** Mon, 09 April 2018, 20:47:53 »

Quote from: bizzy11 on Mon, 09 April 2018, 19:09:02

Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

bizzy11 · « **Reply #105 on:** Mon, 09 April 2018, 21:16:56 »

Quote from: wishful_cynic on Mon, 09 April 2018, 20:47:53

Quote from: bizzy11 on Mon, 09 April 2018, 19:09:02
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.

wishful_cynic · « **Reply #106 on:** Mon, 09 April 2018, 23:47:36 »

Quote from: bizzy11 on Mon, 09 April 2018, 21:16:56

Quote from: wishful_cynic on Mon, 09 April 2018, 20:47:53
Quote from: bizzy11 on Mon, 09 April 2018, 19:09:02
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.

It’s ok for steak but overrated if you’re already good at cooking steak. Exception: really thick cuts (especially filets). Try cheaper and/or larger cuts of meat (pork shoulder, spare ribs, brisket) over long cook times and you’ll get some excellent textures.

bizzy11 · « **Reply #107 on:** Tue, 10 April 2018, 02:47:22 »

Quote from: wishful_cynic on Mon, 09 April 2018, 23:47:36

Quote from: bizzy11 on Mon, 09 April 2018, 21:16:56
Quote from: wishful_cynic on Mon, 09 April 2018, 20:47:53
Quote from: bizzy11 on Mon, 09 April 2018, 19:09:02
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.

It’s ok for steak but overrated if you’re already good at cooking steak. Exception: really thick cuts (especially filets). Try cheaper and/or larger cuts of meat (pork shoulder, spare ribs, brisket) over long cook times and you’ll get some excellent textures.

I mostly use it since I live in an apartment, and grilling a steak in an apartment is a bad idea lol. I just take it on the balcony with a really hot skillet and sear after for a bit. The pork shoulder made me drool a little bit, not gonna lie.

Blaise170 · « **Reply #108 on:** Wed, 11 April 2018, 08:44:31 »

I didn't know such a thing existed. I live in an apartment too, and I either slow cook or grill depending on what I'm doing. I have one of those George Foreman grills that was given to me that I use for making burgers, steak, bacon, etc. Then for larger or tougher cuts like eye of round or pork butt I just put it in the crock pot (slow cooker) for 24-36 hours and it tastes great.

bizzy11 · « **Reply #109 on:** Wed, 11 April 2018, 13:20:20 »

Quote from: Blaise170 on Wed, 11 April 2018, 08:44:31

I didn't know such a thing existed. I live in an apartment too, and I either slow cook or grill depending on what I'm doing. I have one of those George Foreman grills that was given to me that I use for making burgers, steak, bacon, etc. Then for larger or tougher cuts like eye of round or pork butt I just put it in the crock pot (slow cooker) for 24-36 hours and it tastes great.

I use a slow cooker for chicken and pork mostly, but for steaks I always use the sous vide. We're not allowed to grill on our balcony either, but I just go out and sear each side for ~45 sec to 1 min each side after it's done in the sous vide. Perfect steak every time.

The worst part about them is the setup though. Takes a lot of water each time, and the cooking time takes a long time, more so if the meats frozen.

Blaise170 · « **Reply #110 on:** Wed, 11 April 2018, 13:56:43 »

Have you tried an indoor grill like a George Foreman? It's not quite as great as a real grill but better than nothing I suppose.

tp4tissue · « **Reply #111 on:** Wed, 11 April 2018, 14:05:24 »

Quote from: Blaise170 on Wed, 11 April 2018, 13:56:43

Have you tried an indoor grill like a George Foreman? It's not quite as great as a real grill but better than nothing I suppose.

as long as the Exhaust CFM is high enough.. No one would know..

What bizzy11 needs is an industrial exhaust fan hooked up to the vent hood..

bizzy11 · « **Reply #112 on:** Wed, 11 April 2018, 15:02:27 »

I've tried grilling indoors on a cast iron, and let's just say I'm never doing that again lol. I don't actually own a George Foreman grill, but my neighbor has a small no-name grill we sometimes make burgers on.

My kitchen actually has a fan on it to suck up smoke, but it's quite possibly the worst one I've ever used lol. It sucks up absolutely ZERO smoke. I'd prolly have better luck having a vacuum on the entire time next to me lol.

Blaise170 · « **Reply #113 on:** Wed, 11 April 2018, 15:22:37 »

Have you ever cleaned out your kitchen exhaust? They get really grimy and they need to be cleaned out every so often. It's gross but it has to be done.

tp4tissue · « **Reply #114 on:** Wed, 11 April 2018, 15:30:27 »

Quote from: Blaise170 on Wed, 11 April 2018, 15:22:37

Have you ever cleaned out your kitchen exhaust? They get really grimy and they need to be cleaned out every so often. It's gross but it has to be done.

The easiest way is actually to just get a portable electric -grill- , go next to the window, and turn on a box fan on High..

20 inch boxfans have ~2000 CFM

Make sure to open a window on the opposite side of your flat, so you run negative pressure which would just suck the gas back in...

bizzy11 · « **Reply #115 on:** Wed, 11 April 2018, 17:10:53 »

Nah never cleaned that before lol. My lease is up for renewal in a few months so I'm prolly gonna get out of here anyway, getting too expensive. Started at $2020/month, now it's up to $2315. Likely gonna go up to almost $2500 next renewal.

Yea I've tried what you said before tp4tissue. The problem is I only have windows on one side of my apt, so what ends up happening is the smoke will just all get blown back in. I've basically given up until I move to a different place lol. I want a house so bad

Blaise170 · « **Reply #116 on:** Wed, 11 April 2018, 19:16:20 »

Damn and I thought my rent was high.

bizzy11 · « **Reply #117 on:** Wed, 11 April 2018, 21:46:10 »

Yea downtown Los Angeles lol, real estate just keeps going up...

tp4tissue · « **Reply #118 on:** Wed, 11 April 2018, 22:07:49 »

Quote from: bizzy11 on Wed, 11 April 2018, 17:10:53

Nah never cleaned that before lol. My lease is up for renewal in a few months so I'm prolly gonna get out of here anyway, getting too expensive. Started at $2020/month, now it's up to $2315. Likely gonna go up to almost $2500 next renewal.

Yea I've tried what you said before tp4tissue. The problem is I only have windows on one side of my apt, so what ends up happening is the smoke will just all get blown back in. I've basically given up until I move to a different place lol. I want a house so bad

Hrrrmmm..

Is your front door on the same side as well ?

Maybe you can just open the door slightly when you get'dat grill goin'

bizzy11 · « **Reply #119 on:** Wed, 11 April 2018, 22:48:31 »

The front door is actually opposite of the balcony door, and there were people who were cooking with their front door open before. They kept setting off the smoke alarms, so the apartment sent an email blast saying to close the front door when cooking lol.

It just really sucks to cook here, I only have electric stoves too

Blaise170 · « **Reply #120 on:** Thu, 12 April 2018, 09:02:29 »

Quote from: bizzy11 on Wed, 11 April 2018, 21:46:10

Yea downtown Los Angeles lol, real estate just keeps going up...

One of the few cities more expensive than Boston.

bizzy11 · « **Reply #121 on:** Thu, 12 April 2018, 19:12:03 »

Quote from: Blaise170 on Thu, 12 April 2018, 09:02:29

Quote from: bizzy11 on Wed, 11 April 2018, 21:46:10
Yea downtown Los Angeles lol, real estate just keeps going up...

One of the few cities more expensive than Boston.

Yea it's pretty ridiculous. My job is 7 blocks from me, so my commute is usually 5-10 minutes lol. Prolly gonna have to give that up though to get a decent price.

SpAmRaY · « **Reply #122 on:** Sat, 21 April 2018, 18:29:14 »

Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

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tp4tissue · « **Reply #123 on:** Sat, 21 April 2018, 18:32:52 »

Quote from: SpAmRaY on Sat, 21 April 2018, 18:29:14

Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

Show Image

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Pepper and Garlic ?

SpAmRaY · « **Reply #124 on:** Sat, 21 April 2018, 18:33:41 »

Quote from: tp4tissue on Sat, 21 April 2018, 18:32:52

Quote from: SpAmRaY on Sat, 21 April 2018, 18:29:14
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

Show Image

Sent from my SM-G930V using Tapatalk

Pepper and Garlic ?

Secret seasoning mix.... :shiftyeyes:

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tp4tissue · « **Reply #125 on:** Sun, 22 April 2018, 12:41:45 »

Quote from: SpAmRaY on Sat, 21 April 2018, 18:33:41

Quote from: tp4tissue on Sat, 21 April 2018, 18:32:52
Quote from: SpAmRaY on Sat, 21 April 2018, 18:29:14
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

Show Image

Sent from my SM-G930V using Tapatalk

Pepper and Garlic ?
Secret seasoning mix.... :shiftyeyes:

Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers

fohat.digs · « **Reply #126 on:** Sun, 22 April 2018, 14:34:08 »

I plan on doing some chicken tonight. I made an inexpensive controller for my slow cooker that works great.

Bought one of these on ebay for a few bucks:

https://www.ebay.com/itm/Digital-Temperature-Controller-Temp-Sensor-Thermostat-Control-STC-1000-RS/162397806727?hash=item25cfa9e087:m:mC6kwW8Dw8x6d-1dXIy4Lyg

And built an enclosure like this out of parts from a hardware store:

quazikun · « **Reply #127 on:** Thu, 07 June 2018, 19:53:48 »

i have the joule and like it a lot. very simple to use since it doesn't clip onto the side of a container. really only make fish/eggs with it though.

SpAmRaY · « **Reply #128 on:** Tue, 08 January 2019, 17:52:48 »

Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.

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wishful_cynic · « **Reply #129 on:** Tue, 08 January 2019, 22:16:38 »

Quote from: SpAmRaY on Tue, 08 January 2019, 17:52:48

Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.

Show Image
Show Image

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Nice! This is a staple at our house. I usually brine the salmon first and it is sooo buttery.

tp4tissue · « **Reply #130 on:** Wed, 09 January 2019, 17:22:22 »

Quote from: SpAmRaY on Tue, 08 January 2019, 17:52:48

Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.

Show Image
Show Image

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Spam, y u no post Higher Resolution !!

SpAmRaY · « **Reply #131 on:** Wed, 09 January 2019, 17:43:05 »

Quote from: tp4tissue on Wed, 09 January 2019, 17:22:22

Quote from: SpAmRaY on Tue, 08 January 2019, 17:52:48
Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.

Show Image
Show Image

Sent from my SM-G930V using Tapatalk

Spam, y u no post Higher Resolution !!

http://imgur.com/gallery/4XluNbd

Any better?

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tp4tissue · « **Reply #132 on:** Wed, 09 January 2019, 23:11:37 »

Quote from: SpAmRaY on Wed, 09 January 2019, 17:43:05

http://imgur.com/gallery/4XluNbd

Any better?

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Oh yea,, Can smells dat butteriness

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Author Topic: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers (Read 32547 times)