Discussion
Type R Tom said:
Something like these and get the extra large to use a peg or bulldog clip to keep the ziplock bit out of the water.If need be a metal skewer and peg them to that so its not against the side of the container.
Had my best SV result so far last night.
Rump steak, nice and thick. Seasoned and some butter in the vac pack.
3 hrs at 56c.
Dried it off and then used a blow torch to sear the outside.
It was better than filet we have done previously at 4 times the cost!
Amazing taste, perfectly cooked and as tender as you would ever want.
Served it with some French fries and a little mushroom, mustard and cream sauce.
Sauce if anyone is interested:
250ml double cream
100g mushrooms finely chopped
50ml brandy
salt
pepper
10ml lea and perins
1 heaped tea spoon English mustard powder
Fry mushrooms till browned. (5min high heat)
pour in brandy, let rapid boil on high for 30 seconds.
flambé for 10-15 seconds by tilting pan
turn heat right down
add lea and perins
salt pepper and mustard powder - move round pan to dissolve powder
add cream
stir well on low heat for 1 minute till thick
If you don't like it spicy replace mustard powder with some garlic paste.
Rump steak, nice and thick. Seasoned and some butter in the vac pack.
3 hrs at 56c.
Dried it off and then used a blow torch to sear the outside.
It was better than filet we have done previously at 4 times the cost!
Amazing taste, perfectly cooked and as tender as you would ever want.
Served it with some French fries and a little mushroom, mustard and cream sauce.
Sauce if anyone is interested:
250ml double cream
100g mushrooms finely chopped
50ml brandy
salt
pepper
10ml lea and perins
1 heaped tea spoon English mustard powder
Fry mushrooms till browned. (5min high heat)
pour in brandy, let rapid boil on high for 30 seconds.
flambé for 10-15 seconds by tilting pan
turn heat right down
add lea and perins
salt pepper and mustard powder - move round pan to dissolve powder
add cream
stir well on low heat for 1 minute till thick
If you don't like it spicy replace mustard powder with some garlic paste.
Finally got round to taking some photos. Saturday night was Sous Vide night... (living the dream!)
Steak was done at 58c for 2 hours, just seasoned before and then blow torched after drying and resting for a few minutes.
Earlier in the day had done some chicken for 3 hours at 70c then dried and dusted in corn flour with salt, pepper, paprika and garlic powder. Deep fried for 4 mins just as the steak was resting.
Sauce is franks hot sauce, a few spoon full of the chicken stock from cooking with a big chunk of butter added and heated in a small pan then poured over.
Got to say, was pretty good!
Steak was done at 58c for 2 hours, just seasoned before and then blow torched after drying and resting for a few minutes.
Earlier in the day had done some chicken for 3 hours at 70c then dried and dusted in corn flour with salt, pepper, paprika and garlic powder. Deep fried for 4 mins just as the steak was resting.
Sauce is franks hot sauce, a few spoon full of the chicken stock from cooking with a big chunk of butter added and heated in a small pan then poured over.
Got to say, was pretty good!
Well it went down very well indeed. The pork was on for 24 hours at 73c.
Marinade was 24 hours prior in the vac bag in: (500g lump of pork)
1 tea spoon paprika (should be 3 but mrs does not like paprika)
4 tea spoons dark brown sugar
1 tea spoon salt
1 tea spoon colemans mustard powder
1 tea spoon black pepper
1 tea spoon cayenne pepper
1 tea spoon ground cumin
1 tea spoon garlic powder
1 tea spoon liquid smoke
I added a few more drops of liquid smoke once it was shredded.
I have never seen the dogs run into the kitchen so quick!
One of the better things I have done in the sous vide so far.
Marinade was 24 hours prior in the vac bag in: (500g lump of pork)
1 tea spoon paprika (should be 3 but mrs does not like paprika)
4 tea spoons dark brown sugar
1 tea spoon salt
1 tea spoon colemans mustard powder
1 tea spoon black pepper
1 tea spoon cayenne pepper
1 tea spoon ground cumin
1 tea spoon garlic powder
1 tea spoon liquid smoke
I added a few more drops of liquid smoke once it was shredded.
I have never seen the dogs run into the kitchen so quick!
One of the better things I have done in the sous vide so far.
Anyone tried marinated tandoori chicken via sous vide?
Always understood stronger flavours were best avoided due to the intensifying nature but TBH I've made loads of differing chicken breasts, sometimes garlicky butter etc and never had one come out anything more than pleasantly flavoured.
Always understood stronger flavours were best avoided due to the intensifying nature but TBH I've made loads of differing chicken breasts, sometimes garlicky butter etc and never had one come out anything more than pleasantly flavoured.
This might useful for someone it’s a good price.
https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2...
https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2...
I have a chamber sealer very much like that - probably produced in the same factory under a different brand. I’d recommend it over an Andrew James style edge sealer. It reaches a higher vacuum and you can seal liquids and wet food. Bags are cheaper too.
Had mine for a couple of years now (and paid more than this) and it’s still running like new.
Had mine for a couple of years now (and paid more than this) and it’s still running like new.
I've looked into this before, the whole time vs temperature thing for killing bacteria is quite interesting. If I'm reading the graph right, you'd probably be safer to go slightly above medium say 56c for 60 minutes but of course that is for the whole steak so I would imagine to make sure the centre is cooked to that temp and time you'd probably need to double the time to be safe. I think it would be quite hard to monitor the amount of time the centre of the meat has been at the correct temperature to effectively pasteurise the steak and that's assuming you don't ruin it by cooking for too long and drawing all the juice out.
I'm no expert though! This is quite a good article on temp vs time.
https://www.seriouseats.com/2015/06/food-lab-compl...
I'm no expert though! This is quite a good article on temp vs time.
https://www.seriouseats.com/2015/06/food-lab-compl...
I’ve found a thickness calculator for beef that helps determine how long it’ll take to get up to pasteurisation levels before “cooking”.
https://www.amazingfoodmadeeasy.com/sousvide/Sous-...
https://www.amazingfoodmadeeasy.com/sousvide/Sous-...
RammyMP said:
Thread bump!
I’ve got a Sous Vide on order from Aldi, it’s due to land tomorrow. I originally bought it for cooking joints of beef but after reading this thread I’ll have a go at steaks too.
I've done a lot of experimenting over the past few years (see my earlier posts in this thread), and I actually think that steaks aren't the SV's forte. Reverse sear works just as well for bigger steaks, and takes less time.I’ve got a Sous Vide on order from Aldi, it’s due to land tomorrow. I originally bought it for cooking joints of beef but after reading this thread I’ll have a go at steaks too.
I've had most success with tougher pieces of meat and larger roasting joints, by searing then SV'ing.
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