Sous Vide Devices?

[alecksjaycubs]

Well as long as we're talking sous vide and toys, why not throw torches into the mix!
http://bookeranddax.com/searzall

 

[cmohr74]

Well as long as we're talking sous vide and toys, why not throw torches into the mix!
http://bookeranddax.com/searzall

That thing has been on my list for a little while here. Convinced BillM to buy one for himself before myself somehow. A nice even sear vs. too concentrated in one point.

 

[Tyrone1Wils]

Hope you guys don't mind me posting this hear, but this is my cook from last night. Sous Vide Style.

Heres the Bone-in Ribeyes in some zip lock bags, getting ready to take a nice long bath.
DSCF6457 by Tyrone1Wils, on Flickr
DSCF6451 by Tyrone1Wils, on Flickr

Ribeyes taking a bath at 131F.
DSCF6462 by Tyrone1Wils, on Flickr
DSCF6463 by Tyrone1Wils, on Flickr

Ribeye fresh out of the water bath.
DSCF6466 by Tyrone1Wils, on Flickr

Post sear in the cast iron skillet.
DSCF6467 by Tyrone1Wils, on Flickr

Cross section, got to love that edge to edge pink.
DSCF6472 by Tyrone1Wils, on Flickr
DSCF6473 by Tyrone1Wils, on Flickr

Plated with chips (fried) and some creamed spinach.
DSCF6478 by Tyrone1Wils, on Flickr

 

[HOG FAN]

Man that looks good! How long do you cook a steak like that?

 

[Tyrone1Wils]

I threw that steak in for quite some time as I had to go out but it was ready for when I came in.

It was probably in the water bath for about 5 hours in total. Thats one thing I love about sous vide. You can throw a steak in and leave it for a few hours and come back and its perfectly cooked!

 

[TailGateJoecom]

Well as long as we're talking sous vide and toys, why not throw torches into the mix!
http://bookeranddax.com/searzall

I posted a clip i shot with mine in another thread. I think it is a great tool to compliment the circulator.

[ame="https://www.youtube.com/watch?v=50h7FubHy3Q"]Searzall Beef Tenderloin - YouTube[/ame]

 

[billm]

That thing has been on my list for a little while here. Convinced BillM to buy one for himself before myself somehow. A nice even sear vs. too concentrated in one point.

and I must say it works great....no torch taste...
make sure you use the proper recommended
torch and follow the short seasoning instructions before using it

 

[bassmaster16]

So this thread spiked my interest and I went to the Anova website. For example baby rack ribs cooked at 165 for 4 to 36 hours. Does that mean that they will be done in 4 hours?

 

[alecksjaycubs]

They'll be up to temp and cooked though at 4 hours. After that it turns into a question of texture.

 

[billm]

They'll be up to temp and cooked though at 4 hours. After that it turns into a question of texture.

I agree.. The meat temp will never go over the target temp but the texture changes considerably and imagine at some point they will turn to mush.
I tried short rib recipe that called for 72 hrs! they were cooked through well below that as I pulled them a little under 24 hrs..they were incredible so I'm not sure how much better they would have been with those extra hrs .
Souse Vide like BBQ is definitely not for anyone who wants to cook things fast.

 

[bassmaster16]

So does everything have to go thru a fininshing process? Seared etc

 

[billm]

So does everything have to go thru a fininshing process? Seared etc

you are basically cooking raw meat in a sealed bag so it wont really get an color ..so yes you do have to sear afterwards

 

[erichasaces]

Here's my last sous vide adventure. I was bragging to someone how good my 72 hour short ribs were, and she wanted to taste. I didn't have 72 hours, so I did them at 156* for 24 hours. They aren't quite as good texture as the 72 hour ones, but they taste just as amazing. Sorry for my awful plating/presentation skills!

 

[garysam]

I use a Butterball turkey fryer that I got on sale at Walmart $69, and a DIY temp controller $45. Circulation is totally unnecessary when you are heating from the bottom (i.e. turkey fryer). Slow cookers, roasters, etc. heat from the side so circulation is fairly important (an aquarium pump works really well).
I have been sous vide cooking for about 4 1/2 years and have tried everything there is to try except the "money" machines. My results have been great.
As a side note, if you want to try it without spending much money, get a Butterball fryer. They will hold temp within 2 or 3 ° all day long. You can always use it for a fryer too.

 

[THoey1963]

you are basically cooking raw meat in a sealed bag so it wont really get an color ..so yes you do have to sear afterwards

Well, you don't have to sear afterwards, but it will be ugly looking, and not have the flavor from the Malliard Reaction. You could eat it right out of the bag, but I wouldn't suggest it.

:hand:

 

[luke duke]

Sous vide machines are great. I cooked some prime ribeyes for 30 people at my parents' 50th. I had all of the steaks cooked in the sous vide. 15 minutes before it was time to serve dinner I cut all of the bags open and started searing them on a BGE. A minute or two per side and they were all perfect.

 

[Trunks]

What's a good source for temp and time for all types of meats , fish s d all that

 

[THoey1963]

I liked the following site when I was doing it:

http://www.douglasbaldwin.com/sous-vide.html#Basic_Technique

 

[qman]

I can't post link, but google "sous vide supreme". That website has a really good chart on times and temps. It is the site for the Dr. Eades, the people who brought the first feasible sous vide machine to the general public.

 

[Ron_L]

Why can't you post the link?

this one?

http://www.sousvidesupreme.com/Default.aspx