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TsunamiBrewing
Joined: 25 Nov 2014 Posts: 11
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Link Posted: Mon Jan 26, 2015 7:23 pm Post subject: Sous Vide cooking |
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Has anyone considered the fact that we have build really big sous vide cookers?
Any stories of people with a mash tun full of stakes?
Just a thought.
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Mon Jan 26, 2015 7:42 pm Post subject: |
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Ha... I hadn't thought of that, but it is amusing!
When I showed my Italian coworker pictures of Kal's brewery so she could understand what I meant when I said I was planning a home brewery in the basement, her immediate response was: "Oh I could make sauce down there!"
... the first part I buy for my brewery will be a lock.
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Mon Jan 26, 2015 9:32 pm Post subject: Re: Sous Vide cooking |
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TsunamiBrewing wrote: | Has anyone considered the fact that we have build really big sous vide cookers?
Any stories of people with a mash tun full of stakes?
Just a thought. |
Interesting idea actually. My son is in the process of throwing together a DIY sous vide setup based on a Crockpot with a controller. I was going to build the same controller in parallel just in case he had questions come up (he's in VA and I'm in CO). But yeah all we'd need is a grate to keep the bags above the element in the BK and we'd be good to go. One big old sous vide cooker!
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LGarby
Joined: 18 May 2014 Posts: 66
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Link Posted: Mon Jan 26, 2015 10:33 pm Post subject: |
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Or better yet, throw the bags in the MLT and recirculate the hot water through the HLT like you would during the mash. Only difference is we are steeping food instead of grains.
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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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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Mon Jan 26, 2015 10:52 pm Post subject: |
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Yes, done it..
Mine and the Mini Brew system I built fo my kids can and are used a sous vide appliances.. steak at the perfect temp everytime. attached is a photo of my son adding a little " color" to his 133 degree steak..
Silverspoons
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Mon Jan 26, 2015 10:59 pm Post subject: |
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silverspoons wrote: | Yes, done it..
Mine and the Mini Brew system I built fo my kids can and are used a sous vide appliances.. steak at the perfect temp everytime. attached is a photo of my son adding a little " color" to his 133 degree steak..
Silverspoons |
Nice! Is that a propane torch of some kind?
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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: Tue Jan 27, 2015 12:42 am Post subject: |
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I was just going to throw my steaks into the HLT. I figured they would float above the heating element, put perhaps some experimentation or a guard are in order, or I suppose I could use the MT.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
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Tyl012
Joined: 17 Nov 2014 Posts: 39 Location: Montana
Drinking: Pale Ale, brown porter, white whea, Irish red
Working on: Blonde, Pliny The Elder clone,
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Link Posted: Tue Jan 27, 2015 1:12 am Post subject: |
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Sounds like a waste of good meat ha!
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jan 27, 2015 1:56 pm Post subject: |
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Kevin59 wrote: | silverspoons wrote: | Yes, done it..
Mine and the Mini Brew system I built fo my kids can and are used a sous vide appliances.. steak at the perfect temp everytime. attached is a photo of my son adding a little " color" to his 133 degree steak..
Silverspoons |
Nice! Is that a propane torch of some kind? |
Its an attachment you put on a propane torch.. its call SEARZALL.. he got it through a contribution to Kickstarter. It creates 15,000 BTUs
Silverspoons
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Tue Jan 27, 2015 4:18 pm Post subject: |
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I actually cooked steak in my brewery before I even brewed beer! It's a great way to use the water you are heating up while performing a leak check! Plus it's a great reason to have a celebratory dinner for completing suck an awesome build! I've also smoked brisket for about 5 hours and bagged them in vacuum bags finishing them in the mash tun for about 16 hours...
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Tue Jan 27, 2015 4:42 pm Post subject: |
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Damn those briskets look good Craig!!!
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Tyl012
Joined: 17 Nov 2014 Posts: 39 Location: Montana
Drinking: Pale Ale, brown porter, white whea, Irish red
Working on: Blonde, Pliny The Elder clone,
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Link Posted: Tue Jan 27, 2015 6:00 pm Post subject: |
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Now that sounds good^^!!
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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: Tue Jan 27, 2015 9:45 pm Post subject: |
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Cool! I smoke stuff, but there is always the risk of overheating and drying out the meat. You smoke for long enough to get the flavor from that, but don't overheat, then throw into the sous vide to actually finish the cooking.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Tue Jan 27, 2015 10:44 pm Post subject: |
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Yep... meat will only accept smoke up to about an internal temp of around 140°F (I think). after that, it's all just cooking. That point is usually somewhere around the 4-5 hour mark on a 225°F smoker with a couple of briskets. Take em off, and bag them ASAP before they start pushing juices out too much. It's kind of a bear to get the bags sealed but it helps to have another set of hands to help out. After that, I throw them in the MLT with enough water to cover and start pumping through the HERMS with a set point of 170°F for about 15-16 hours. Best part is, you can smoke the day before a meal... pull em out of the water and un-bag them. You can pat them dry and put a little rub on and kiss em with a torch. The meat won't have that hard bark on it but man-oh-man... is it smokey and TENDER!
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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Wed Apr 08, 2015 4:34 pm Post subject: |
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I've been using my system for sous vide too. So far I've done lamb shoulder, beef shoulder, porchetta, risotto and yesterday eggs. All of this has been in the MLT. Some meats will start out sinking and later float. Eggs I hang in what is effectively a large tea-ball. I'm mostly working out of the Modernist Cuisine books.
Great idea Huaco, to get smoke on the meat then finish sous vide. My smoker requires feeding it wood (not like a traeger), so that would save a lot of trouble. Could be good for storage too.
_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Wed Apr 08, 2015 8:13 pm Post subject: |
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I'm thinking of retrofitting a medium size cooler with quick release fittings and bulkhead ports for sous vide. I have used the HLT and MLT, but with the size of my kettles (30 gallon), that's quite a bit of water. The insulation of the cooler may also conserve energy.
_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
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