Photo of your dinner (vol 2)

[Jambo85]

A proper vacuum sealer is a reasonably cheap and useful kitchen gadget to have anyway - arguably more useful than a sous vide thingy!

[6th Gear]

Thanks for the comments.

I bought the Anova which is simple to use and works brilliantly. Highly recommended.

https://www.amazon.co.uk/Anova-Culinary-Adjustment...

Burwood, the steak was cooked at 124F for 50mins in the water bath.

No need for a vacuum sealer, I use this technique which works well.

https://youtu.be/XrZPLF0ezw8

[illmonkey]

Tried some recipe for breaded chicken and a 'light' pasta, it was bland as hell, but I was instructed to follow it. Easily could make it better, so will give it a shot. Heres the disappointment!


It's dinner, I think some of this should be in the dirty thread, but I don't want to upset the little flowers. Side's for lunch with some cocktails, then the pizza and chips for dinner after a day of drinking.






Lovely winter warmer on Sunday, chicken casserole

[dxbtiger]

6th Gear said:

Thanks for the comments.

I bought the Anova which is simple to use and works brilliantly. Highly recommended.

https://www.amazon.co.uk/Anova-Culinary-Adjustment...

Burwood, the steak was cooked at 124F for 50mins in the water bath.

No need for a vacuum sealer, I use this technique which works well.

https://youtu.be/XrZPLF0ezw8

where did you get the steak from, anywhere special? (I am assuming you are still in DXB)

[6th Gear]

dxbtiger said:

where did you get the steak from, anywhere special? (I am assuming you are still in DXB)

Prime Gourmet
4th Interchange, SZ Road
Gold & Diamond Park

[dickymint]

6th Gear said:

dxbtiger said:

where did you get the steak from, anywhere special? (I am assuming you are still in DXB)

Prime Gourmet
4th Interchange, SZ Road
Gold & Diamond Park

The cut looks like Chateaubriand?

Stunning whatever it is

We use the steam oven for Sous Vide in vacuum bags.

[ChrisnChris]

6th Gear said:

Filet steak cooked sous vide, 124/50

124F is roughly 50C (51) and so this could refer to just the temperature

B17NNS said:

Doesn't really matter does it so long as it's long enough?

I quite like to know approximate cooking times, so to me it does matter. I don't see anything wrong in that. I have no experience with sous vide cooking and I suspect I'm not alone.

If cooking times don't matter to you, fair enough.

[dickymint]

ChrisnChris said:

6th Gear said:

Filet steak cooked sous vide, 124/50

124F is roughly 50C (51) and so this could refer to just the temperature

B17NNS said:

Doesn't really matter does it so long as it's long enough?

I quite like to know approximate cooking times, so to me it does matter. I don't see anything wrong in that. I have no experience with sous vide cooking and I suspect I'm not alone.

If cooking times don't matter to you, fair enough.

It makes a hell of a difference - I’d say if that steak was cooked Sous Vide for only 50 mins then it ain’t Sous Vide but just warmed up then flash fried!

https://sansaire.com/cook-steak-sous-vide/

Depends entirely on the thickness of the meat - You need the required temp all the way through

Edited by dickymint on Tuesday 7th August 14:30

[21TonyK]

dickymint said:

It makes a hell of a difference - I’d say if that steak was cooked Sous Vide for only 50 mins then it ain’t Sous Vide but just warmed up then flash fried!

And too much you end up with pate... overnight rump steak is not recommended.

[nosuchuser]

dickymint said:

We use the steam oven for Sous Vide in vacuum bags.

Can you elaborate on this please?

[Big Al.]

Dinner is continued over here:-

https://www.pistonheads.com/gassing/topic.asp?h=0&...