Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.
I'm about to take delivery of my first Sous Vide Immersion Cooker.
I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.
Here is a link in case you aren't familiar with any of this.
http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html (http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html)
Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.
I'm about to take delivery of my first Sous Vide Immersion Cooker.
I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.
Here is a link in case you aren't familiar with any of this.
http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html (http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html)
Which one are you getting? I have the anova, and it's pretty incredible. I got it off massdrop on a whim, and it was the best purchase I've made from there.
https://www.massdrop.com/buy/37564
I added two items to make it perfect:
https://smile.amazon.com/gp/product/B000R8JOUC/
https://smile.amazon.com/gp/product/B01M3VH3UK/
I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.
As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/
I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.
@chuckdee
The anova 2nd gen wifi should be delivered today.
I'm going to try freezer bags to start with.
I've been looking at the polycarb containers just wasn't sure how big of one I really needed.
I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/ (https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/)
@chuckdee
The anova 2nd gen wifi should be delivered today.
I'm going to try freezer bags to start with.
I've been looking at the polycarb containers just wasn't sure how big of one I really needed.
I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/ (https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/)
I use 1 gallon bags (2 gallon for larger cuts) and the water immersion method. A vacuum sealer would be a convenience but it isn't a necessity for sous vide cooking.
@chuckdee
The anova 2nd gen wifi should be delivered today.
I'm going to try freezer bags to start with.
I've been looking at the polycarb containers just wasn't sure how big of one I really needed.
I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/ (https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/)
I use 1 gallon bags (2 gallon for larger cuts) and the water immersion method. A vacuum sealer would be a convenience but it isn't a necessity for sous vide cooking.
Yeah I'm going to start with what I have and see how it works out. Great photos by the way that food looks great. And I'm definitely all in on sous vide barbecue.... :eek:
Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.
I'm about to take delivery of my first Sous Vide Immersion Cooker.
I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.
Here is a link in case you aren't familiar with any of this.
http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html (http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html)
Which one are you getting? I have the anova, and it's pretty incredible. I got it off massdrop on a whim, and it was the best purchase I've made from there.
https://www.massdrop.com/buy/37564
I added two items to make it perfect:
https://smile.amazon.com/gp/product/B000R8JOUC/
https://smile.amazon.com/gp/product/B01M3VH3UK/
I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.
As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/
I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.
It's like we're the same person, but different:
(Attachment Link)
I love my Anova. Sous vide cooking is great for achieving perfect temperatures. Yes, this means you can create that perfectly medium rare steak with a dark crust seared on the outside and glorious red throughout (no gray/pink layer), but you can also make perfect asparagus, broccoli, eggs (soft/hard boiled, poached, "egg bites"), and so much more. However, my favorite use of sous vide cooking is for cuts of meat that benefit from consistent temperatures over long periods of time to achieve an incredible texture.
I've recently gotten into sous vide barbecue:
(Attachment Link)
(Brisket)
(Attachment Link)
(Pork shoulder)
Here's some other fun experiments:
(Attachment Link)
(Bacon gruyere egg bites)
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.
I'm about to take delivery of my first Sous Vide Immersion Cooker.
I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.
Here is a link in case you aren't familiar with any of this.
http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html (http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html)
Which one are you getting? I have the anova, and it's pretty incredible. I got it off massdrop on a whim, and it was the best purchase I've made from there.
https://www.massdrop.com/buy/37564
I added two items to make it perfect:
https://smile.amazon.com/gp/product/B000R8JOUC/
https://smile.amazon.com/gp/product/B01M3VH3UK/
I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.
As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/
I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.
It's like we're the same person, but different:
(Attachment Link)
I love my Anova. Sous vide cooking is great for achieving perfect temperatures. Yes, this means you can create that perfectly medium rare steak with a dark crust seared on the outside and glorious red throughout (no gray/pink layer), but you can also make perfect asparagus, broccoli, eggs (soft/hard boiled, poached, "egg bites"), and so much more. However, my favorite use of sous vide cooking is for cuts of meat that benefit from consistent temperatures over long periods of time to achieve an incredible texture.
I've recently gotten into sous vide barbecue:
(Attachment Link)
(Brisket)
(Attachment Link)
(Pork shoulder)
Here's some other fun experiments:
(Attachment Link)
(Bacon gruyere egg bites)
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
O.o
I want to eat that.. but /vegan.. /heart disease/ cancer/ diabetes/ stroke..
/Crying
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
Like, what is this even, is that pork beef lamb ? It looks so greasolicious..
/want to die..
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
Like, what is this even, is that pork beef lamb ? It looks so greasolicious..
/want to die..
The brisket is beef, the pork shoulder is pork, the strip steak is beef.
(Attachment Link)
(Dry aged strip)
Have fun!!! ;D
Like, what is this even, is that pork beef lamb ? It looks so greasolicious..
/want to die..
The brisket is beef, the pork shoulder is pork, the strip steak is beef.
That strip steak foto has me on edge..
I am --this close-- to quitting vegan-hood.. hahahahahahhaha
/Must Persevere
How does the aged part work, does it add a sour-ee flavor to the meat ?
Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.
But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.
The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.
Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.
But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.
The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.
I notice from photos online, that the steak shrinks a little inside the vacuum sealed bag, so it's more/less boiling in its own juices..
WOULD sous vide work even better, if we could REMOVE the juice as it's cooking?
For example, if we had a special bag, with a continuous vacuum to draw water out, it wouldn't have to be a high vacuum, and you could put the pump in a thick box to muffle the noise..
Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.
But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.
The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.
I notice from photos online, that the steak shrinks a little inside the vacuum sealed bag, so it's more/less boiling in its own juices..
WOULD sous vide work even better, if we could REMOVE the juice as it's cooking?
For example, if we had a special bag, with a continuous vacuum to draw water out, it wouldn't have to be a high vacuum, and you could put the pump in a thick box to muffle the noise..
Nugs gave a great rundown of dry aged beef. It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent. My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.
As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water. So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.
Nugs gave a great rundown of dry aged beef. It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent. My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.
As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water. So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.
Does the anova circulate the water as well ?
Nugs gave a great rundown of dry aged beef. It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent. My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.
As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water. So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.
Does the anova circulate the water as well ?
Yes.
Eggs seemed to be the easiest thing to try first.Show Image(https://uploads.tapatalk-cdn.com/20170916/e1057bb9d397b15ddb535c3be50262b5.jpg)
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It's clamped on my crock pot. Cool video.Eggs seemed to be the easiest thing to try first.Show Image(https://uploads.tapatalk-cdn.com/20170916/e1057bb9d397b15ddb535c3be50262b5.jpg)
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what is that wrapped in ?
Chk this out spam
mashpotato, egg ontop slow cooked in water bath
It's clamped on my crock pot. Cool video.
My cambro container will be here Tuesday.
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Meh usually only use computer after 8pm on weekends.
It's clamped on my crock pot. Cool video.
My cambro container will be here Tuesday.
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i mean't the eggs, what are the eggs wrapped in.
Also, spam, ur on ur phone alot.. whuddup wit dat.. how come u no use da Keyb0ard
Meh usually only use computer after 8pm on weekends.
And eggs are just in water.
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They're raw eggs cooking in the shell.
Meh usually only use computer after 8pm on weekends.
And eggs are just in water.
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how did you get them to fold in on themselves like that.
They're raw eggs cooking in the shell.
Meh usually only use computer after 8pm on weekends.
And eggs are just in water.
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how did you get them to fold in on themselves like that.
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@TP4 I'm about to try cooking chicken breast.Show Image(https://uploads.tapatalk-cdn.com/20170916/87bc87d396944f5019a31c73ddd27332.jpg)
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I finished with a little bbq sauce on the grill. It's excellent.(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)@TP4 I'm about to try cooking chicken breast.Show Image(https://uploads.tapatalk-cdn.com/20170916/87bc87d396944f5019a31c73ddd27332.jpg)
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oh man, i've always wondered what chicken breast sous vide would be like
even fried chicken breast isn't so good, because breast is always too dry..
I finished with a little bbq sauce on the grill. It's excellent.Show Image(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)
I finished with a little bbq sauce on the grill. It's excellent.Show Image(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)
what's the texture like.. vs grilled chicken, vs kfc breast, vs popeyes breast
I finished with a little bbq sauce on the grill. It's excellent.Show Image(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)
what's the texture like.. vs grilled chicken, vs kfc breast, vs popeyes breast
My wife's response was, 'That was chicken??'
It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture.
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I finished with a little bbq sauce on the grill. It's excellent.Show Image(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)
what's the texture like.. vs grilled chicken, vs kfc breast, vs popeyes breast
My wife's response was, 'That was chicken??'
It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture.
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Sigh.... Wish i hadn't put off sous vide before becoming vegan..
or rather, perhaps had I done sous vide, vegan would've never happened.. hahahahahaha
I finished with a little bbq sauce on the grill. It's excellent.Show Image(https://uploads.tapatalk-cdn.com/20170916/154ad0c6d8395f57b6d25533511baff3.jpg)
what's the texture like.. vs grilled chicken, vs kfc breast, vs popeyes breast
My wife's response was, 'That was chicken??'
It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture.
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Here's a late night munchies ramen bowl I did, shin ramyun with sous vide egg and chicken:
(Attachment Link)
I should buy more shin ramyun.
Here's a late night munchies ramen bowl I did, shin ramyun with sous vide egg and chicken:
(Attachment Link)
I should buy more shin ramyun.
Hrrrmm.. it doesn't look like you shock rinsed the noodle in ice water ?
Cooked a pork loin for lunch.Show Image(https://uploads.tapatalk-cdn.com/20170917/4e2ed4a1644183b06a0a719adbeab47a.jpg)Show Image(https://uploads.tapatalk-cdn.com/20170917/c7f893b717c57495952f975bd9a5e5f2.jpg)Show Image(https://uploads.tapatalk-cdn.com/20170917/ca2d0557f18f1b8460f4b3e39ef8b1bc.jpg)
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Putting it away until next time.Show Image(https://uploads.tapatalk-cdn.com/20170917/415758a181126c2782983e676ffa0ea0.jpg)
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Putting it away until next time.Show Image(https://uploads.tapatalk-cdn.com/20170917/415758a181126c2782983e676ffa0ea0.jpg)
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That's a nice case. Mine didn't come with that. I just throw it in the Rubbermaid tub with the lid.
Putting it away until next time.Show Image(https://uploads.tapatalk-cdn.com/20170917/415758a181126c2782983e676ffa0ea0.jpg)
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That's a nice case. Mine didn't come with that. I just throw it in the Rubbermaid tub with the lid.
It doesn't come with it; it's an after purchase. I have that same case, and it's very much worth the price.
https://smile.amazon.com/gp/product/B01LXZP59E/
is it safe to assume that without proper circulation, most sous vide systems would be at least somewhat unreliable? Or have people had success without actual circulation?
Wow, that looks so professional.. start a sous vide restaurant spam, why go to a job you h8..
Wow, that looks so professional.. start a sous vide restaurant spam, why go to a job you h8..
If I had to cook as a job I probably wouldn't enjoy it as much.
But the chicken was definitely a success and next time I think I'll just put the grill grate on top of the chimney starter itself.
By the way how do you guys pronounce 'sous vide'?
I think the proper way is for it to sound like 'sue v'
But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'
By the way how do you guys pronounce 'sous vide'?
I think the proper way is for it to sound like 'sue v'
But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'
By the way how do you guys pronounce 'sous vide'?
I think the proper way is for it to sound like 'sue v'
But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'
(1) Your grill setup looks fantastic, I need to look into a good charcoal grill. I like Lodge products. I use a big 2-burner cast iron skillet by Lodge in the kitchen.
(2) I think it is "sue veed."
By the way how do you guys pronounce 'sous vide'?
I think the proper way is for it to sound like 'sue v'
But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'
(1) Your grill setup looks fantastic, I need to look into a good charcoal grill. I like Lodge products. I use a big 2-burner cast iron skillet by Lodge in the kitchen.
(2) I think it is "sue veed."
Historically I've been mainly a gas griller but I have only used the gas grill a couple of times since I started using the lodge. The chimney starter is a must have to get the charcoal going.
The lodge is small and works best for things you want to cook quickly, which is a perfect compliment to most sous vide meats.
I have also put foil over things or just closed the lid on the gas grill that it is sitting on to help with things that take longer to cook.
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is it safe to assume that without proper circulation, most sous vide systems would be at least somewhat unreliable? Or have people had success without actual circulation?You will have less control and thus precision in regards to the temperature of what you are cooking. That being said, depending on what you are going for, it is possible to have a go at sous-vide cooking if you have a beer cooler and a reliable, precise thermometer. It is, in fact, how I started out and experimented before getting my hands on a sous-vide circulator.
(2) I think it is "sue veed."That is indeed how you pronounce it.
Sous vide every ****ing day man. I grind up brisket and mix it with sausage meat every Sunday. Vacuum seal 1/2 lb burgers sprinkled with MSG salt and pepper. Get home. Pop one or two in the sous vide at 125. 30 minutes later I sear each side. Throw on some jarlsburg or muenster and melt it down with a torch. Smother it in siracha mayo.
Today I'm making some coffee.Show Image(https://uploads.tapatalk-cdn.com/20170923/de319910aaa44fc7dc6c470597cee1fb.jpg)
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also spam, i asked my an old friend of mine who's a drug dealer, he says he's uses a -weston- brand sealer , because it has a better pulse mode, which is used so it won't crush more -delicate- drugs.Yeah I think Weston was recommended by ATK.
but he said, that is the only reason, otherwise, foodsaver is just as good by all other metrics.
Halverson I remember was doing it..
Just got done, filtered through my nut milk bag then again through my aeropress, it tastes awesome.Today I'm making some coffee.Show Image(https://uploads.tapatalk-cdn.com/20170923/de319910aaa44fc7dc6c470597cee1fb.jpg)
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I cold brewed last time.. it almost killed me.. Super super strong..
Just got done, filtered through my nut milk bag then again through my aeropress, it tastes awesome.Today I'm making some coffee.Show Image(https://uploads.tapatalk-cdn.com/20170923/de319910aaa44fc7dc6c470597cee1fb.jpg)
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I cold brewed last time.. it almost killed me.. Super super strong..
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Gah...
My arteries are afraid.. !!
Today I'm making some coffee.Show Image(https://uploads.tapatalk-cdn.com/20170923/de319910aaa44fc7dc6c470597cee1fb.jpg)
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Of course it is a real thing and it turned out great.Today I'm making some coffee.Show Image(https://uploads.tapatalk-cdn.com/20170923/de319910aaa44fc7dc6c470597cee1fb.jpg)
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Is that a real thing that you're doing, or are you ****ing with us? How'd it turn out?
Today we had pork chops.Show Image(https://uploads.tapatalk-cdn.com/20170924/c26b1634949ebcb27ee88d3f9c58fe10.jpg)Show Image(https://uploads.tapatalk-cdn.com/20170924/254c2776dac5b07960944cb1f3a1998c.jpg)Show Image(https://uploads.tapatalk-cdn.com/20170924/cf10c2513d7e3f83165da9009bc243d2.jpg)
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Sous vide every ****ing day man. I grind up brisket and mix it with sausage meat every Sunday. Vacuum seal 1/2 lb burgers sprinkled with MSG salt and pepper. Get home. Pop one or two in the sous vide at 125. 30 minutes later I sear each side. Throw on some jarlsburg or muenster and melt it down with a torch. Smother it in siracha mayo.
I can't get enough of this steak....Show Image(https://uploads.tapatalk-cdn.com/20171002/b01eb3dbe68ad22e9464be01d4826b65.jpg)
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Prepping for a 36 hour rib cook.Show Image(https://uploads.tapatalk-cdn.com/20171004/91e77978df01c0fcc9134cb60beb4ed5.jpg)
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Ribs turned out great.Show Image(https://uploads.tapatalk-cdn.com/20171006/472a949c7bde284e5067928077066fe2.jpg)Show Image(https://uploads.tapatalk-cdn.com/20171006/ba5eee1f4da2f86b2ced6669a1e9c964.jpg)Show Image(https://uploads.tapatalk-cdn.com/20171006/f69e8d48f44c28a05200946d65a9699a.jpg)
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Success!Show Image(https://uploads.tapatalk-cdn.com/20171206/febdc52c8cdb5017c3d84f99cf1b968e.jpg)Show Image(https://uploads.tapatalk-cdn.com/20171206/6b895d86d24eeaba50e4a43ed6bd253f.jpg)
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~48hrs 136F, I put salt, pepper, onion powder, garlic powder, liquid smoke and bragg aminos in with it before sealing.Success!Show Image(https://uploads.tapatalk-cdn.com/20171206/febdc52c8cdb5017c3d84f99cf1b968e.jpg)Show Image(https://uploads.tapatalk-cdn.com/20171206/6b895d86d24eeaba50e4a43ed6bd253f.jpg)
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Chuck roast? What temp/how long/what did you do with it? Looks great.
~48hrs 136F, I put salt, pepper, onion powder, garlic powder, liquid smoke and bragg aminos in with it before sealing.Success!Show Image(https://uploads.tapatalk-cdn.com/20171206/febdc52c8cdb5017c3d84f99cf1b968e.jpg)Show Image(https://uploads.tapatalk-cdn.com/20171206/6b895d86d24eeaba50e4a43ed6bd253f.jpg)
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Chuck roast? What temp/how long/what did you do with it? Looks great.
The first picture with it whole was before searing.
It was so good it made me smile eating it.
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(Attachment Link)I don't think I've ever eaten duck but that looks great.
Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
(Attachment Link)I don't think I've ever eaten duck but that looks great.
Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
I've got some chicken leg quarters cooking right now.
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(Attachment Link)I don't think I've ever eaten duck but that looks great.
Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
I've got some chicken leg quarters cooking right now.
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Omg why did I come into this thread, so hungry now.
Omg why did I come into this thread, so hungry now.
Well, get a precision cooker and start cooking!
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.
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 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.
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.
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.
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 :(
Yea downtown Los Angeles lol, real estate just keeps going up...
Yea downtown Los Angeles lol, real estate just keeps going up...
One of the few cities more expensive than Boston. :confused:
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.Show Image(https://uploads.tapatalk-cdn.com/20180421/750957ec24fd5ada3d400da56ae05d2d.jpg)
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Secret seasoning mix.... :shiftyeyes:Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.Show Image(https://uploads.tapatalk-cdn.com/20180421/750957ec24fd5ada3d400da56ae05d2d.jpg)
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Pepper and Garlic ?
Secret seasoning mix.... :shiftyeyes:Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.Show Image(https://uploads.tapatalk-cdn.com/20180421/750957ec24fd5ada3d400da56ae05d2d.jpg)
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Pepper and Garlic ?
Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.Show Image(https://uploads.tapatalk-cdn.com/20190108/c885fbcde7b650f45de0a709803e48c3.jpg)Show Image(https://uploads.tapatalk-cdn.com/20190108/21c1bde0d16676d5fe84cc798bbbb342.jpg)
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Didn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.Show Image(https://uploads.tapatalk-cdn.com/20190108/c885fbcde7b650f45de0a709803e48c3.jpg)Show Image(https://uploads.tapatalk-cdn.com/20190108/21c1bde0d16676d5fe84cc798bbbb342.jpg)
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http://imgur.com/gallery/4XluNbdDidn't get an action shot but did ~8oz salmon @115 for 45 minutes, then seared in cast iron skillet.Show Image(https://uploads.tapatalk-cdn.com/20190108/c885fbcde7b650f45de0a709803e48c3.jpg)Show Image(https://uploads.tapatalk-cdn.com/20190108/21c1bde0d16676d5fe84cc798bbbb342.jpg)
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Spam, y u no post Higher Resolution !!
http://imgur.com/gallery/4XluNbd
Any better?
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