home sous vide
Discussion
21TonyK said:
What are you using as the water bath, is that a rice cooker?
I've experimented with various cuts of meat and played around doing vegetables etc with varying degrees of success. And, yes, you're right. Half cooked steak doesn't look particularly nice.
What temp and time are you using?
yes, it's a rice cooker that i picked up as a bargain on ebay. I'm starting off with 129F (using F not C as without decimals it's more accurate). Going for 1.5hrs - but I believe anything up to 8hrs is fine without it becoming too tender/mushy.I've experimented with various cuts of meat and played around doing vegetables etc with varying degrees of success. And, yes, you're right. Half cooked steak doesn't look particularly nice.
What temp and time are you using?
Have you any recommendations for online references about sous-vide?
tontoro said:
21TonyK said:
What are you using as the water bath, is that a rice cooker?
I've experimented with various cuts of meat and played around doing vegetables etc with varying degrees of success. And, yes, you're right. Half cooked steak doesn't look particularly nice.
What temp and time are you using?
yes, it's a rice cooker that i picked up as a bargain on ebay. I'm starting off with 129F (using F not C as without decimals it's more accurate). Going for 1.5hrs - but I believe anything up to 8hrs is fine without it becoming too tender/mushy.I've experimented with various cuts of meat and played around doing vegetables etc with varying degrees of success. And, yes, you're right. Half cooked steak doesn't look particularly nice.
What temp and time are you using?
Have you any recommendations for online references about sous-vide?
My next attempt will be with fish. Cod at 40 degrees for 1 hour.
have you discovered this yet?
http://amath.colorado.edu/~baldwind/sous-vide.html
I know what you mean about the checkin - I used to wrap it in cling film, insert a thermometer, and cook very slowly in a very low oven until it got to 60C. It's cooked, but as you say, almost too tender.
How do you brown your steaks after they are cooked, I have a blow torch, but might try a very hot pan instead
what's your setup, DIY like mine, or a proper one?
http://amath.colorado.edu/~baldwind/sous-vide.html
I know what you mean about the checkin - I used to wrap it in cling film, insert a thermometer, and cook very slowly in a very low oven until it got to 60C. It's cooked, but as you say, almost too tender.
How do you brown your steaks after they are cooked, I have a blow torch, but might try a very hot pan instead
what's your setup, DIY like mine, or a proper one?
Edited by tontoro on Saturday 4th December 18:11
Saw that ages ago, lost the link so thanks for that one.
I bought a second hand commercial vac pac machine for next to nothing so got that part of it covered. To cook I use a 12 litre tray of water in an oven with a digital probe in the water. Because it's a large volume of water its fairly easy to get a constant temperature but I am considering buying a cheap water bath off ebay, £250'ish.
I bought a second hand commercial vac pac machine for next to nothing so got that part of it covered. To cook I use a 12 litre tray of water in an oven with a digital probe in the water. Because it's a large volume of water its fairly easy to get a constant temperature but I am considering buying a cheap water bath off ebay, £250'ish.
tontoro said:
21TonyK said:
Have you any recommendations for online references about sous-vide?
The previous link is the best one ......I'm a great fan of sous vide - and in my view the bible is Douglas E Baldwin and his book is well worth the cash as it gives all cooking temps and times in one reference.
http://amath.colorado.edu/~baldwind/sous-vide.html
te steaktontoro said:
sounds right, although you might need more time depending on thickness
By the time it's tied and moulded it should be about 50mm round so I'll try an hour, probe it and if need be re-pack and put it back in. Made the risotto cakes tonight and the sauce so it should be a quick simple one to put together.21TonyK said:
tontoro said:
sounds right, although you might need more time depending on thickness
By the time it's tied and moulded it should be about 50mm round so I'll try an hour, probe it and if need be re-pack and put it back in. Made the risotto cakes tonight and the sauce so it should be a quick simple one to put together.apparently you need more like 3 hrs (from 3C)
tontoro said:
21TonyK said:
tontoro said:
sounds right, although you might need more time depending on thickness
By the time it's tied and moulded it should be about 50mm round so I'll try an hour, probe it and if need be re-pack and put it back in. Made the risotto cakes tonight and the sauce so it should be a quick simple one to put together.apparently you need more like 3 hrs (from 3C)
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