Sous Vide

Author
Discussion

David A

Original Poster:

3,602 posts

250 months

Monday 11th April 2016
quotequote all
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.

soad

32,829 posts

175 months

Monday 11th April 2016
quotequote all
Steak? lick

mattdaniels

7,353 posts

281 months

Monday 11th April 2016
quotequote all
David A said:
Have we got a general sous vide thread?
...he'll be along any minute laugh

David A

Original Poster:

3,602 posts

250 months

Monday 11th April 2016
quotequote all
soad said:
Steak? lick
Indeed

Pferdestarke

7,179 posts

186 months

Monday 11th April 2016
quotequote all
mattdaniels said:
David A said:
Have we got a general sous vide thread?
...he'll be along any minute laugh
angelnutsears

Funny fker. Ha ha. What was the question?

Pferdestarke

7,179 posts

186 months

Monday 11th April 2016
quotequote all
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.

RobGT81

5,227 posts

185 months

Tuesday 12th April 2016
quotequote all
Boil in the bag steak?

Type R Tom

3,859 posts

148 months

Tuesday 12th April 2016
quotequote all
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

21TonyK

11,494 posts

208 months

Tuesday 12th April 2016
quotequote all
Duck legs, confit at 80 for 6-7 hours. Amazing.

Cannon of lamb, 55 for 60 minutes.

David A

Original Poster:

3,602 posts

250 months

Tuesday 12th April 2016
quotequote all
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. smile

anonymous-user

53 months

Tuesday 12th April 2016
quotequote all
What's the kit to do all this OP?

David A

Original Poster:

3,602 posts

250 months

Tuesday 12th April 2016
quotequote all
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!

anonymous-user

53 months

Tuesday 12th April 2016
quotequote all
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!
Cheers. That Anova Precision Cooker looks awesome smile

anonymous-user

53 months

Tuesday 12th April 2016
quotequote all
Website says UK model not available yet!!!

joscal

2,072 posts

199 months

Tuesday 12th April 2016
quotequote all
I've got a feeling this is going to be absolutely gorgeous..

mattdaniels

7,353 posts

281 months

Tuesday 12th April 2016
quotequote all
Pferdestarke said:
mattdaniels said:
David A said:
Have we got a general sous vide thread?
...he'll be along any minute laugh
angelnutsears

Funny fker. Ha ha. What was the question?
biglaugh

David A

Original Poster:

3,602 posts

250 months

Tuesday 12th April 2016
quotequote all
garyhun said:
Website says UK model not available yet!!!
Look at the Bluetooth one not wifi

anonymous-user

53 months

Tuesday 12th April 2016
quotequote all
David A said:
garyhun said:
Website says UK model not available yet!!!
Look at the Bluetooth one not wifi
Aha! Sold out anyway smile

David A

Original Poster:

3,602 posts

250 months

Tuesday 12th April 2016
quotequote all
garyhun said:
David A said:
garyhun said:
Website says UK model not available yet!!!
Look at the Bluetooth one not wifi
Aha! Sold out anyway smile
If needed quickly an eu plug and change it/use travel adapter?


Edited by David A on Tuesday 12th April 11:42