Does anybody Sous Vide ?
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    Drifterbike's Avatar
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    Does anybody Sous Vide ?

    Last summer I found Sous Vide cooking and we just love it. What it is cooking in a sealed bag in water at the temp you want your food. Sunday night I put frozen sirloin steaks with teraki sauce And a pad of butter in the water bath and set it at 136 degrees when we came home tonight after 23hrs cook time they were perfect. Nice medium rare when I take them out of the bags I pad them off with paper towel and put a small crust on them with a small touch. Medium rare all the way through and by cooking that long very tender. The steaks thawed out then cooked all the way through and held at 136. Does well with fish. And I put ribs in it tonight for a 48 hour cook.
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    Captain Hook Kennyd's Avatar
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    We don't, yet. We do have good friends that have one, so I've eaten many meals that's have been cooked in one and it is fantastic to say the least.

    Your steaks look yummy
    Kenny

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    driferbike--i have never even heard of this-till now when i was a kid, my mom would buy the frozen beef packs that was frozen with gravy. she then would put them packs into boiling water and make us hot roast beef sandwich's with homemade fries back then-good i tell ya. so i could embrace in how u like this new cooking fad of urs.

    we usually got them kind of meals on a Sunday after church, right after my dad would buy a 25 pound bag of new red potatoes, as they was the best to make fries out of. all that with ice cold Pepsi's to wash it down with. darn now i'm getting hungry
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    I've never heard of this and am curious about the long cook time. If you were to immerse a bag of food into a pot of hot water on the stove, it doesn't seem like it would take 23 hours (or longer) to cook. Why the difference here?
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    Sounds like a cool idea, but those cookers ain't cheap!

    https://www.amazon.com/exec/obidos/A...videcookers-20


    I haven't watched the video on this page yet, but here's more info on the cookers.
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    Captain Hook Kennyd's Avatar
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    Quote Originally Posted by ColonyPark View Post
    I've never heard of this and am curious about the long cook time. If you were to immerse a bag of food into a pot of hot water on the stove, it doesn't seem like it would take 23 hours (or longer) to cook. Why the difference here?

    The point is very low heat and very long cook times to break down the meat and make it ultra tender.
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    I have heard of this method, although I have never eaten food prepared in this manner. I understand that there are restaurants that prepare some dishes this way, at least in France. To my knowledge it's not an in thing in Oklahoma as yet. I do know that the low-and-slow technique is the watchword for those of us who like to cook with smokers; brisket especially is cooked at 225-250 F for something like 10 to 12 hours, or until internal temp reaches 190. This low and slow method purportedly allows the tough connective tissue to break down completely while retaining the moisture and flavor.
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    Quote Originally Posted by ColonyPark View Post
    I've never heard of this and am curious about the long cook time. If you were to immerse a bag of food into a pot of hot water on the stove, it doesn't seem like it would take 23 hours (or longer) to cook. Why the difference here?
    You can cook in has low has 1 hour if the meat is thawed out. Fish takes half that time. We like our meat medium rare. I put the ribs in frozen with pud of butter and Sweet Baby Rays BBQ sauce. Set at 145 for 48 hours then take then out of package pad them dry one brush on a thim coat of sauce put them under broiler 4 minutes to Carmelize the sauce and
    they are great. On a thick hamburger cook it at 135 and it gets medium rare all the way thru.
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    Last edited by Drifterbike; 02-14-2017 at 12:28 PM.
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    Quote Originally Posted by 2LaneCruzer View Post
    I have heard of this method, although I have never eaten food prepared in this manner. I understand that there are restaurants that prepare some dishes this way, at least in France. To my knowledge it's not an in thing in Oklahoma as yet. I do know that the low-and-slow technique is the watchword for those of us who like to cook with smokers; brisket especially is cooked at 225-250 F for something like 10 to 12 hours, or until internal temp reaches 190. This low and slow method purportedly allows the tough connective tissue to break down completely while retaining the moisture and flavor.
    I have a Cookshack smoker and smoke pork butts 13-15 hours for pulled pork and brisket the same way. Ribs are great smoked for three hours @ 225 then wrapped in foil for two more hours. In the Sous vide they get very tender , you don't have to cook them 48 hours.
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    Quote Originally Posted by Drifterbike View Post
    You can cook in has low has 1 hour if the meat is thawed out. Fish takes half that time. We like our meat medium rare. I put the ribs in frozen with pud of butter and Sweet Baby Rays BBQ sauce. Set at 145 for 48 hours then take then out of package pad them dry one brush on a thim coat of sauce put them under broiler 4 minutes to Carmelize the sauce and
    they are great. On a thick hamburger cook it at 135 and it gets medium rare all the way thru.
    drifterbike--i prefer my meat well done--at least no pink showing i don't believe i could eat that meat in the pics-un-un
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    jim

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    2-54inch jd snow plows, jd-5ft-pull brush hog,

    2018 835R gas model gator-"aka" the Cadillac i say!! 6ft jd snow plow-which already has a dtac out on it. i got just about everything on it i could at the time

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