Sous Vide

[21TonyK]

6th Gear said:

I'm sold. I need one.

Is the blow torch method best for finishing?

Thanks.

I've never bothered torching stuff, just a searing pan or griddle but I can see it's uses. For the sake of a few quid probably worth having anyway just for brulees etc

[Pferdestarke]

I don't think it is. A hot pan with plenty of oil seems to do the trick without the scorched taste and smell.

Also worth experimenting with pre and post searing rather than just post.

[battered]

21TonyK said:

6th Gear said:

I'm sold. I need one.

Is the blow torch method best for finishing?

Thanks.

I've never bothered torching stuff, just a searing pan or griddle but I can see it's uses. For the sake of a few quid probably worth having anyway just for brulees etc

We use these techniques to make ready meals in the factories where I work. Blow torches work well, as do griddles IF you can get them hot enough. Without a gas stove, forget it. Sous vide is a very good way to get the results on a repeatable basis without having to rely on operator skill. For domestic use, skilful use of a frying pan and a cool oven is an easier way to the same result.

[red_slr]

My Anova machine arrived yesterday. Tried steak tonight. Good result, too cold to BBQ the outside off so used the pan method. Did it at 57.9 I think it was for 45 min.

Anyone got any good recipes?

Is it possible to do poached eggs? Also soft boiled eggs?

[battered]

red_slr said:

Is it possible to do poached eggs? Also soft boiled eggs?

Of course it is. For a particular size of eggs, or rage od sizes, you can easily establish the best boiled/poached eggs temperature/time combinations. You can do this with a saucepan. Buy 2 dozen eggs and a notepad and start experimenting.

[Du1point8]

red_slr said:

My Anova machine arrived yesterday. Tried steak tonight. Good result, too cold to BBQ the outside off so used the pan method. Did it at 57.9 I think it was for 45 min.

Anyone got any good recipes?

Is it possible to do poached eggs? Also soft boiled eggs?

You are aware of this?

http://recipes.anovaculinary.com/

just a few here to fire up the imagination.

[red_slr]

I was not, thanks for that.

I saw a few on the app but for some reason it stopped working, would not connect so I just did it manually and guessed.

Some other (stupid) questions then.

Can you leave say, steak, in the water (cold) at say 8am on the way to work then when leaving work turn it on via the app and when you get home its already running?

Also, does it turn itself off? I cant seem to figure that out either. I.e will it run a cycle then turn off and cool down? If so would this over cook what ever is in there?

[Du1point8]

red_slr said:

I was not, thanks for that.

I saw a few on the app but for some reason it stopped working, would not connect so I just did it manually and guessed.

Some other (stupid) questions then.

Can you leave say, steak, in the water (cold) at say 8am on the way to work then when leaving work turn it on via the app and when you get home its already running?

Also, does it turn itself off? I cant seem to figure that out either. I.e will it run a cycle then turn off and cool down? If so would this over cook what ever is in there?

You can leave it in the cold water and turn it on using the app, thats the point of the wifi bit.

It does turn itself off (if I remember correctly) but it doesnt matter as it cant over cook any way.

heating to say 50 degrees C and staying there means you can leave it in for 60 mins or 6 hours, its not going to cook any more than the 50 degrees c and so wont overcook.

The point of water bath heating is to get to a temp and heat the food through, there is no limit to time on how long you keep it on for so you can cook several things at the same time that need different lengths of time but the same temp. The time given is the minimum time needed to cook the food to the desired temp.

[LaurasOtherHalf]

Got some silverside of beef to cook for the sunday roast today, anyone know if it could be sous vide?

[battered]

LaurasOtherHalf said:

Got some silverside of beef to cook for the sunday roast today, anyone know if it could be sous vide?

Certainly. This is exactly the method we use to manufacture beef dinners. Our sous vide machine cooks 250kg per chamber.
You can do it more easily at home with an oven and a meat thermometer. You're only cooking one, after all.

[21TonyK]

LaurasOtherHalf said:

Got some silverside of beef to cook for the sunday roast today, anyone know if it could be sous vide?

You can but what you gain in terms of even cooking you loose in flavour due to the very short Malliard reaction times when searing. This might be one instance where using a torch would give better results than a pan.

I combination cook top/silverside to a core of 55 and it comes out perfectly well.

[LaurasOtherHalf]

I've set the temp at 52 degrees for 6 hours, covered the meat in colemans mustard, salt, pepper, thyme and oregano so we'll see how it comes out. I can always blow torch it off, sear it in a pan or chuck in the oven on high for 25 mins.

[21TonyK]

LaurasOtherHalf said:

I've set the temp at 52 degrees for 6 hours, covered the meat in colemans mustard, salt, pepper, thyme and oregano so we'll see how it comes out. I can always blow torch it off, sear it in a pan or chuck in the oven on high for 25 mins.

Six hours is a long time if its not a huge piece. Too long can alter the texture of meats, especially poultry.

Have you used a calculator to determine the time?

[LaurasOtherHalf]

I've just followed a recipe I found on the 'net. I can always bring it out the bath early and set to one side to sear later I guess?

[21TonyK]

LaurasOtherHalf said:

I've just followed a recipe I found on the 'net. I can always bring it out the bath early and set to one side to sear later I guess?

It won't overcook in 6 hours so I'd follow the recipe. There are online calculators for time/temp depending on joint weight, thickness etc

Beef will turn to mush eventually but it does take a very long time... ie. forget you left a steak in the bottom of a bath over the weekend!

[LaurasOtherHalf]

21TonyK said:

LaurasOtherHalf said:

I've just followed a recipe I found on the 'net. I can always bring it out the bath early and set to one side to sear later I guess?

It won't overcook in 6 hours so I'd follow the recipe. There are online calculators for time/temp depending on joint weight, thickness etc

Beef will turn to mush eventually but it does take a very long time... ie. forget you left a steak in the bottom of a bath over the weekend!

It isn't a huge chunk of meat, just enough for 4 people I'd say (I didn't weigh it).

[21TonyK]

LaurasOtherHalf said:

21TonyK said:

LaurasOtherHalf said:

I've just followed a recipe I found on the 'net. I can always bring it out the bath early and set to one side to sear later I guess?

It won't overcook in 6 hours so I'd follow the recipe. There are online calculators for time/temp depending on joint weight, thickness etc

Beef will turn to mush eventually but it does take a very long time... ie. forget you left a steak in the bottom of a bath over the weekend!

It isn't a huge chunk of meat, just enough for 4 people I'd say (I didn't weigh it).

I'd go with 3-4 hours.

[LaurasOtherHalf]

5 hours.

Still seeping blood so not to everyone's taste though it was nice. I sealed the edges in a pan and left to rest for an hour. If I'm honest it didn't go down as well as some of my usual Sunday roasts. There was meat left at the end of the meal! It was quite chewey compared to my usual 4.5 hours slow pot roasts so I'm unsure if I'll do again.

We have regular guests who wouldn't have eaten beef that rare, tonight's did but I think I'll need to seriously practice the times and temps.

[red_slr]

I am not an expert but 52 seems low? I thought 56-57 is more like medium ish? Still a bit bloody?

I do beef in a slow cooker semi dry, 4 hours on 100c. Carrot / onion in the bottom, 100ml water and 1kg top side for 4 hours. Comes out perfect every time.

Might try the SV method - my only snag is I need a bigger pan!

[Type R Tom]

LaurasOtherHalf said:

5 hours.

Still seeping blood so not to everyone's taste though it was nice. I sealed the edges in a pan and left to rest for an hour. If I'm honest it didn't go down as well as some of my usual Sunday roasts. There was meat left at the end of the meal! It was quite chewey compared to my usual 4.5 hours slow pot roasts so I'm unsure if I'll do again.

We have regular guests who wouldn't have eaten beef that rare, tonight's did but I think I'll need to seriously practice the times and temps.

I never have any luck with silverside other than pot roast / slow cooker type meals. They are too lean, even sous vide can't help.