Sous Vide

[David A]

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.

[David A]

soad said:

Steak?

Indeed

[David A]

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.

[David A]

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]

garyhun said:

Website says UK model not available yet!!!

Look at the Bluetooth one not wifi

[David A]

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

If needed quickly an eu plug and change it/use travel adapter?

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

[David A]

Steak dinner prep again.

Edited by David A on Saturday 13th August 16:28

[David A]

Turn your back for 2 mins and its on fire. All good though.

[David A]

Needed longer resting but hungry.

[David A]

Pferdestarke said:

It depends what was used to create the fire.

The best way to achieve a brilliant crust on a sous vide steak is to dry it thoroughly and deep fry it for 2 minutes at 210c. Or use a cm of oil in your pan.

Before anyone says "deep fried steak would be greasy" - it's already saturated with its own juices and can't take on any more liquid. Simply dab and then season.

Fat, butter, whatever was last on the BBQ. Nice crust / bark though.

[David A]

madcowman said:

New vacumn sealer too ?

Yup was the cheap one tony recommended buffalo make from nisbets. But one turned up on their what outlet shop the same week he mentioned it so a quick buy it now and no looking back. It's brill.

[David A]

Du1point8 said:

Choose from the following:

Blow torch
Smoking (and I do mean smoking) cast iron griddle
Normal pan smoking hot.

(rated as best to worst, but still ok).

remember you are giving it a very very quick burning to give it the crust and not cooking it so no more than 30-60 seconds on each side constantly turning.

Fire pit. Get the fire pit going. Put the steak in between those two sideded clamping fish grill things.

[David A]

This might useful for someone it’s a good price.

https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2...