Discussion
Have we got a general sous vide thread? Here's my starter (for the thread not the meal although...)
Rib of beef, thyme butter, rosemary, garlic. Probably about 60C for 1.5 hrs. Its about 2+" thick. Then onto the BBQ/fire for some outside charring after a rub of salt, pepper and mustard powder.
This is the second one...I didn't photo the first so you'll have to wait for photos post BBQ.
Rib of beef, thyme butter, rosemary, garlic. Probably about 60C for 1.5 hrs. Its about 2+" thick. Then onto the BBQ/fire for some outside charring after a rub of salt, pepper and mustard powder.
This is the second one...I didn't photo the first so you'll have to wait for photos post BBQ.
Poached eggs, chuck them in (in shells) at 75c for 15 minutes. Could not be any easier and perfect every time, no flaffing with swirling water etc.
Chicken pieces before coating then deep frying - slightly healthier and much easier.
Ox / pig cheeks work well.
Cheap generic supermarket roasting joints can be slightly improved, although pot roasting is still usually best.
Pulled pork is excellent and so is brisket. I've had some pretty good results with burgers too
Chicken pieces before coating then deep frying - slightly healthier and much easier.
Ox / pig cheeks work well.
Cheap generic supermarket roasting joints can be slightly improved, although pot roasting is still usually best.
Pulled pork is excellent and so is brisket. I've had some pretty good results with burgers too
Pferdestarke said:
60 sounds very medium to well. I'd go for 55 for two hours then direct sear. It must have been good with all that flavour on board.
Yes was thinking lower longer might be better (my fav is 4 bone rib in the oven for 20+hrs at 50ish). The 60 for 1.5 hrs was still medium rare in the middle but very very close to having gone too far. Still was the first proper try.Yes flavour was good, very tender, even say fillet tender if not moreso.
garyhun said:
What's the kit to do all this OP?
Mine is a Bluetooth http://anovaculinary.com/anova-precision-cooker/Plus bought a giant Meyer stockpot from eBay (possibly too big but can use for punch come bbq season!)
Then some vac seal bags or zip locks. Again I bought some cheapy Chinese ones from fleabay with a hand pump - has worked ok so far.
Would love a proper commercial type vac packer though!
David A said:
garyhun said:
What's the kit to do all this OP?
Mine is a Bluetooth http://anovaculinary.com/anova-precision-cooker/Plus bought a giant Meyer stockpot from eBay (possibly too big but can use for punch come bbq season!)
Then some vac seal bags or zip locks. Again I bought some cheapy Chinese ones from fleabay with a hand pump - has worked ok so far.
Would love a proper commercial type vac packer though!
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