Sous vide question
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Thanks for all the recs. I ended up cutting off the bones and tying them back on. I also used the extra bag trick to keep the bones from poking through the bag. In the water bath now. Thinking I will likely separate the roast from the bones when I throw it in the oven at high temp to sear. This way I get a nice circumferential sear. Thanks for all the advice. I’ll post some pictures later.
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mrobisr
sous vide shrimp scampi turned out great. Just used butter, garlic, lemon juice, salt, and old bay seasoning. very quick and easy. I like the fact I didnt have to stand there and keep an eye on them like when I make them in a pan -
“A smooth sea never made a skilled sailor.”
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Surg that looks terrific, how long to you cook it for?
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Surg Wow, that looks like rib roast done right, perfection!
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Nice job Surg
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Surg that looks great.
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mrobisr I did 8hrs at 129. Then oven at 500 for 10 min.
“A smooth sea never made a skilled sailor.”
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Surg Looks awesome
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Surg Perfect! How was the flavor of all the herbs & the bone in with the vacuum pack & sous vide? If it is half as good as it looks, it was out of this world.
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Surg that is some good looking beef.
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Surg that looks absolutely amazing
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
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kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
zbigjeff I was a part of a Sous Vide group on facebook for a bit, people were literally trying to sous vide everything!
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kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
zbigjeff Its a new tool that I am learning what its good for. I still love to cook the old fashion way, but I think it will have its place in my kitchen
hey vegetarians, my food poops on your food!
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zbigjeff Its a new tool that I am learning what its good for. I still love to cook the old fashion way, but I think it will have its place in my kitchen
kyle I’m doing chicken thighs as we speak
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twilliams nice. What’s your thoughts so far? I have only done a couple things so far, but I like it. I put the Anova app on my phone and there are a ton of recipes on there I would like to try
hey vegetarians, my food poops on your food!
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twilliams nice. What’s your thoughts so far? I have only done a couple things so far, but I like it. I put the Anova app on my phone and there are a ton of recipes on there I would like to try
kyle I’m loving it!!! I will never do my sausage or snack sticks in it as others are doing but I think that is only because I have a smoker dedicated for sausages. Even the folks with the pk100 I can understand why they move to Sous vide to not have to deal with the long cook times.
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twilliams nice. What’s your thoughts so far? I have only done a couple things so far, but I like it. I put the Anova app on my phone and there are a ton of recipes on there I would like to try
kyle chicken is in, I got 3 hours to go do something else now. It’s just so easy and you get high quality results compared to conventional cooking, I say that only because I don’t know how to cook quality meals conventionally
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Sous Vide project #3, chicken thighs with white wine pan sauce with the chicken broth
kyle
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