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rustyred5
Joined: 06 Apr 2012 Posts: 12
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Link Posted: Tue Jul 03, 2012 4:12 pm Post subject: Sous Vide cooking |
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Sous Vide anyone?
I don't know if anyone ever thought about it but anyone could possibly turn the HLT in to a Sous Vide cooker on. If you aren't a big cooking nerd like me you may not know what sous vide is. and by all means I'm no expert. Sous vide is french For "under vacuum". It is really a different way of cooking. Basically it is cooking at a low consistent temp for long periods of time. In stead of cooking a roast at 350 a couple hours. you can vacuum seal a roast in a bag and cook it water of 140 degrees 24-48 hrs. Sear the meat after the sous vide. This will be the most tend and juicest thing you every ate. Plus the meat will be medium rare end to end.
I haven't finished building my electric brewery yet but i was wondering if this idea every came to anyone else and if they tried it.
Sorry if this is hard to read. I never have been the best writer.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Tue Jul 03, 2012 6:20 pm Post subject: |
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There are some guys using their systems as Sous Vide cookers. I read one guy smoked a brisket and vac bagged it after 4 hours and put it in the hot water for something like 24 hours...
Others are vac bagging porterhouse steaks and cooking them at 135*F and then finishing off with a torch or searing on HOT cast iron.
I would like to try this technique once I get my brewery built. Almost there...
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jul 03, 2012 6:49 pm Post subject: |
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Funny you asked!
My son and his wife ( both cooking nerds ) were asking me about this over the weekend. i'd love to hear from anyone one actually did it.
Silverspoons
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Jul 04, 2012 2:58 am Post subject: |
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I've heard of it too. The basic idea is that you cook at the final temp you want the meat to be at and over time the meat gets to that temp. It never goes over. This is all done in water. The meat's in a sealed plastic bag.
I haven't tried it myself but would like to.
The only issue that raises questions for me is the long time steeping/cooking in the plastic bag. I'm not a big fan of that idea, especially since some manufacturers (like Foodsaver) have publically stated that their bags are not meant to be used in such extreme temps.
Kal
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My basement/bar/brewery build 2.0
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rustyred5
Joined: 06 Apr 2012 Posts: 12
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Link Posted: Wed Jul 04, 2012 3:54 am Post subject: |
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I actually have a sous vide unit. And have used the foodsaver bags. I was a little worried about the foodsaver bags too. But what I think it comes down to for foodsaver inc. is that they never test the bags for this process and cleared it for this statement. Because years down the way someone discovers the they might give cancer or something like that. At least they have their butts saved from getting sued. All I can say is the I have had great results sous viding my roasts and steaks.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Thu Aug 02, 2012 10:27 pm Post subject: |
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Anyone try this yet? I have my brewery finished to a point at which I could try this if I only had a food saver system! Grrrrr. I am "batch'n" it for a few evenings and wanted to try this while the wife was out of town.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Sat Aug 04, 2012 3:06 am Post subject: |
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Ok. So I picked up a crappy vacuum sealer this evening and tried it. Took some pictures. Will upload them with my crappy internet. May take a while.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Sat Aug 04, 2012 4:29 am Post subject: |
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So if I am not brewing on my brewery yet... I might as well do something with it. This temperature control is precise... yes. Enough to be the envy of many chefs.
Water temp is holding steady at 135. I plan to pull it off after the 99 minute timer sounds the alarm and sear it on a SCREAMING HOT cast iron pan that is in the oven pre-heating. The other oven has my potato in it baking away.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Sat Aug 04, 2012 4:33 am Post subject: |
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After almost 2 hours in the water, it has cooked in it's own juices and matched the water temp of 134*F.
Look at all the au-jous that came off one steak!
Gotta get some char on this hunk-o-meat. Tried a screamin' hot cast iron pan but it STUCK bad, so this side gets the flame!
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Sat Aug 04, 2012 4:40 am Post subject: |
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Self explanatory and smells soooo gooood!
Nice char on the outside...
The complete meal.
All finished up. Yumm. This turned out to be one of the best steaks I have ever enjoyed. Absolutely more tender than I could have imagined.
I will most definitely be doing this again!
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kellzey
Joined: 04 Aug 2011 Posts: 580 Location: Orlando, FL
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Link Posted: Sat Aug 04, 2012 11:07 am Post subject: |
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That's the idea. There are a few threads on HBT discussing as well
_________________ I brew using electrons!
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Sat Aug 04, 2012 4:38 pm Post subject: |
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yeah. It turned out really good. I need to exchange that crappy vac sealer I got at wally world for a much better model though. It would never suck all the air out...
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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Link Posted: Sat Aug 04, 2012 10:40 pm Post subject: |
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I used a foodsaver coupon to get $40 off and free shipping a very nice unit model V3440. Do a Google search and the coupons are out there. went to the local flea market and scored a FoodSaver Mini Chef kit $129. for $5 in like new condition.The vacuum sealer is a very great investment for a home brewer if not a must have, so get a decent one that will do the job and last. Hope this helps, Castermmt
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kellzey
Joined: 04 Aug 2011 Posts: 580 Location: Orlando, FL
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Link Posted: Mon Aug 06, 2012 12:28 am Post subject: |
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It worked!
I used peanut oil in the cast iron skillet. Got it scalding not. No sticking and a nice crust. About 2 minutes per side!
_________________ I brew using electrons!
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Mon Aug 06, 2012 12:48 pm Post subject: |
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I think that is where I went wrong on my cast iron. I probably heated it WAY too hot and did not have any oil in the pan. What temp did you pre-heat the pan to with the oil in it?
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Mon Aug 06, 2012 12:49 pm Post subject: |
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Also, what temp did you cook at and for how long?
I am thinking this method could be used for a dinner party. A bunch of steaks could be cooked and then just thrown on the grill for a few minutes to brown the outsides...
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foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
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Link Posted: Mon Aug 06, 2012 8:32 pm Post subject: |
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The reviews for that bag Kal linked to make me want to skip that and try the vacuum seal bag. Very cool. Must research this some more.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Mon Aug 06, 2012 8:44 pm Post subject: |
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foomench wrote: | The reviews for that bag Kal linked to make me want to skip that and try the vacuum seal bag. Very cool. Must research this some more. |
Not sure the silicone bag Kal linked to would work too well. Silicone insulates pretty well and without being able to evacuate the air your steak would just float the whole time. The vacuum bags I got said they were safe to simmer in. Simmering is done at about 180*F and Sous-Vide is LOW temp cooking. Heck, I could stick my hand in the water to retrieve the steak...
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kellzey
Joined: 04 Aug 2011 Posts: 580 Location: Orlando, FL
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Link Posted: Tue Aug 07, 2012 12:18 am Post subject: |
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Lots of problems with the silicone bags.
First, the silicone bags have bad reviews for sous-vide based on the heat warping the zipper and it not truly being water tight.
Also, sous-vide means "under vacuum" so you really have no way to induce a vacuum seal with the silicone bags. You wouldn't be really cooking sous-vide with this type of bag.
Next, silicone is a good heat insulator (thinking about my silicone oven mits), so I don't think these bags would be great at transferring heat from the water bath to the meat inside.
Lastly, the temps you are using (134 degrees for medium rare) are hardly enough to leach anything harmful from the Food Saver bags into the meat.
_________________ I brew using electrons!
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