Photo of your dinner (vol 2)
Discussion
Pferdestarke said:
You can still sear to a better crust but this was my first go and didn't want the heat to penetrate any further.
Higher temp, more oil, or even deep fry.
Seriously guys, it's worth a try for the money.
I've now got short ribs and beef cheeks on the go.
I have had so much fun (and success!) with the slow cooker I am keen to try the next step with Sous Vide. What did your setup cost and are you happy with it? How many can you cook for? Higher temp, more oil, or even deep fry.
Seriously guys, it's worth a try for the money.
I've now got short ribs and beef cheeks on the go.
I've got to make the case for the amount of counter-top space it will occupy...
Don said:
I have had so much fun (and success!) with the slow cooker I am keen to try the next step with Sous Vide. What did your setup cost and are you happy with it? How many can you cook for?
I've got to make the case for the amount of counter-top space it will occupy...
Don - I got my Sous Vide machine on Ebay for £80, it's now £99.99. I've got to make the case for the amount of counter-top space it will occupy...
The vac machine was £46 delivered
The bags were £10 - 28cm 10m rolls
I've ordered a thermocouple probe thermometer to check accuracy as this bath runs a couple of degrees hotter than it claims. This was £20.
A blow torch which was £20.
And a s
t load of meat to try. £50.So excluding the meat, £176 which is a steal for the flexibility it gives you in the kitchen.
It'd comfortably cook for 6-8 but if you overcrowd the bath or sit meat on meat then times will be affected.
Here's a stash for the freezer from today.
Beef cheeks
Short ribs pre butchery
At that price go and do it.
Hi PS,
Don't want to be a bore but I think your water bath needs it's own thread as I think it's pretty important, more important than the dinner thread to be honest !
Especially considering your setup looks very good value for money compared to a lot of these things which run into the many hundreds.
Everyone has a million questions of course on your experience.
We had a thread for Weber BBQ's, we should have the same for the other end of the spectrum.
Don't want to be a bore but I think your water bath needs it's own thread as I think it's pretty important, more important than the dinner thread to be honest !
Especially considering your setup looks very good value for money compared to a lot of these things which run into the many hundreds.
Everyone has a million questions of course on your experience.
We had a thread for Weber BBQ's, we should have the same for the other end of the spectrum.
Gandahar said:
Hi PS,
Don't want to be a bore but I think your water bath needs it's own thread as I think it's pretty important, more important than the dinner thread to be honest !
Especially considering your setup looks very good value for money compared to a lot of these things which run into the many hundreds.
Everyone has a million questions of course on your experience.
We had a thread for Weber BBQ's, we should have the same for the other end of the spectrum.
Few threads carry the clout of this or Dirty Takeaway Pictures in my book Gandahar but I'm pleased you like the machine and images. I'm concious that I don't want to clog these pages up with sous vide techniques so I won't post too much more detail in here unless specifically asked. I will continue to post the plated shots of my dinner as that is what the thread is all about. Don't want to be a bore but I think your water bath needs it's own thread as I think it's pretty important, more important than the dinner thread to be honest !
Especially considering your setup looks very good value for money compared to a lot of these things which run into the many hundreds.
Everyone has a million questions of course on your experience.
We had a thread for Weber BBQ's, we should have the same for the other end of the spectrum.
I'm sure there is a sous vide thread so I'll check for content and will either add to that one or start a new one with more specific information on temperatures, times and techniques as my own knowledge grows.
Pferdestarke said:
I'm sure there is a sous vide thread so I'll check for content and will either add to that one or start a new one with more specific information on temperatures, times and techniques as my own knowledge grows.
This would be great, Pf.I've read some recipes in Heston Blumenthal's book but would love to hear more about "real world" sous vide cooking...
Wife's singing night so my Wednesday evening home alone dinner. Leftover Porky Whites and gravy with garlic, chilli, peppers, onions and some fridge and store cupboard ingredients, all cooked in one pan, not shown but smoked paprika found it's way in as well. Nothing exciting but good solid filling grub with a lovely smokey flavour and there was enough for lunch yesterday as well.
Looks good jon! We sometimes do Mexican, do loads of nachos to start and then fajitas for main, and then feel so full from the nachos, we forgo the fajitas!
After a few (homemade) Vinos at my parents we managed to cook this, I know some of you like the simpler dinners. I do make wine though, so back off
After a few (homemade) Vinos at my parents we managed to cook this, I know some of you like the simpler dinners. I do make wine though, so back off
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff