New to the world of Sous Vide
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First up is a pork shoulder roast, I cut the bone out and used the lower temperature setting for slicing rather than for pulled pork. I suppose a pork loin would be better for this but using what I have in the freezer. Looking forward to tomorrows supper.
twilliams I believe this is how Perry’s Steakhouse makes their bone in thick beautiful pork chop. The sous vide is an amazing thing, having perfectly cooked meats ever time is underrated.
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
twilliams your making me hungry and I just ate. Good job
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GWG8541 Me too, I just finished lunch. I suppose it will help the digestion then!
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down
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kyle yes, it was 50% off. Originally $400 got it for $200. Couldn’t pass it up. Only thing that was disappointing was it doesn’t come with a tank for the water. Gotta find one, I’m using a tamale cooker for the roast I have in there now.
twilliams Cambro 16 qt. square plastic bucket is what I use for mine for those small jobs. I put about 12 quarts of water in it, that seems to be enough to bring the level up have way on the sous vide and you aren’t heating a lot of extra water.
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twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down
bocephus Me too. I have thought about it a lot, like a few other things. I wonder how difficult it would be to do it with just a big, high quality pot rather than an actual Sous Vide Machine & watch the water temperature with a thermometer? I suppose the issue would be in the set it & forget about it routine. You would have to monitor it more. Tell me if anyone has tried it like that. You know, it used to be that good cooks did not necessarily have all the fancy equipment, they just had a few good high quality tools & a strong desire to cook good food & use their imaginations. Technology is king a lot these days though, & sometimes for good reason, sometimes not so good.
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Sous Vide depends on water circulation as well as temperature control. I bought mine several years ago for $70 without a vessel. I use what ever size pot I have depending on what I’m cooking. I do a lot of pork tenderloin smothered in Riley’s Cajun seasoning in a 6 qt soup pot. If I’m finishing summer sausage I use my 23 qt Presto canner pot which will hold a 12.5 lb batch in 12 inch casings.
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
twilliams Yes, it also keeps it shape and stays firm. I am telling you, your life is now changed. Yes I still like the searing and flavor of meat cooked over the coals, that’ll never be replaced.
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
twilliams that looks awesome
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Very nice
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The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.
twilliams congrats
it looks great. -
twilliams well, I pulled the trigger, I couldn’t wait any longer. Plus when I got home from work, the wife asked what I wanted for Christmas, so I showed her and now it will be here in 3-5 days. Merry Christmas to me
kyle congrats on the Christmas gift. I like presents
I can use.
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