User Panel
User Panel
User Panel
|
Posted: 12/31/2017 6:20:24 PM EST
[#1]
Quote HistoryQuoted:
what makes you think YOU know how to grill steaks? that's laughable I can cook a better steak than you without sous vide, since we're just talking out of our asses and all  Quote HistoryQuoted:
Quoted: Sous vide steaks are great. For folks that don't know how to grill steaks. that's laughable I can cook a better steak than you without sous vide, since we're just talking out of our asses and all Pro tip. It's the cut. |
|
|
|
Posted: 12/31/2017 6:22:19 PM EST
[#2]
Quote HistoryQuoted:
Go shit in someone else's thread. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article.  |
|
|
|
Posted: 12/31/2017 6:24:58 PM EST
[#3]
Quote HistoryQuoted:
Because I chose a very fine cut. I put it out out fridge 3-6 hours before I cook it. Pro tip. It's the cut. Quote HistoryQuoted:
Quoted:
Quoted: Sous vide steaks are great. For folks that don't know how to grill steaks. that's laughable I can cook a better steak than you without sous vide, since we're just talking out of our asses and all Pro tip. It's the cut. What now? |
|
|
|
Posted: 12/31/2017 6:29:49 PM EST
[#4]
Quote HistoryQuoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. |
|
|
|
Posted: 12/31/2017 6:30:10 PM EST
[#5]
I’ve been following all the sous vide posts with interest and after watching a few sous vide everything vids on YouTube, which Somebody here recommended, I was sold!
My anovo is scheduled for delivery on Tuesday. Funny thing is, I cook for a living, I’m an executive chef and I’ve resisted this method of cooking for years! |
|
|
|
Posted: 12/31/2017 6:30:59 PM EST
[#6]
Quote HistoryQuoted:
I asked a chef if they used sous vide for steaks at his place and he said no. He said they are well trained and experienced at producing steaks and it is no advantage. Quote HistoryQuoted:
Quoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. |
|
|
|
Posted: 12/31/2017 6:43:57 PM EST
[#7]
Sweet, my wife got me the anova for Christmas, Randall’s had some NY strips on sale, after an hour at 129 and a quick sear with the cast iron (the quick boil setting on the stove works pretty well for this) and I would wager that it was probably the best steak I have ever cooked myself.
I’ll have to sneak one of those Coleman stacker coolers into the house for bigger cooks in the future. |
|
|
|
Posted: 12/31/2017 6:44:03 PM EST
[#8]
Quote HistoryQuoted:
oh, and they have a 1400 degree broiler Quote HistoryQuoted:
Quoted:
Quoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. |
|
|
|
Posted: 12/31/2017 6:44:07 PM EST
[#9]
Quote HistoryQuoted: I choose an fine cut and then cook it better than you. What now? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. |
|
|
|
Posted: 12/31/2017 6:45:05 PM EST
[#10]
Quote HistoryQuoted:
Are the "boiled meat" people stupid or just retarded? SV absolutely excels at shellfish. Shrimp, butter, garlic, wine in bag. 30min at 124 deg. Boom perfect shrimp scampi. https://www.AR15.Com/media/mediaFiles/145430/20170311_201550-407327.JPG |
|
|
|
Posted: 12/31/2017 6:57:19 PM EST
[#11]
Quote HistoryQuoted:
I eat it. You gonna gimme a propane torch recemmendation or not? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. Quote HistoryQuoted:
Quoted: I choose an fine cut and then cook it better than you. What now? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. |
|
|
|
Posted: 12/31/2017 7:03:58 PM EST
[#12]
Quote HistoryQuoted: I don't use a torch. Tried a few times but took too long and gave it a flavor. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. |
|
|
|
Posted: 12/31/2017 7:07:34 PM EST
[#13]
Quote HistoryQuoted: Yeah. My grilled steaks look like your sous vide ones. Take the steaks out of the fridge 3-4 hours before you cook them. I like sous vide. But your pics are bullshit. Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. |
|
|
|
Posted: 12/31/2017 7:10:00 PM EST
[#14]
OP, what did you use to cut the lid?
I wonder how hot you can run it before it starts to melt the cooler? |
|
|
|
Posted: 12/31/2017 7:12:33 PM EST
[#15]
Quote HistoryNice. |
|
|
|
Posted: 12/31/2017 7:12:50 PM EST
[#16]
Quote HistoryQuoted: What vacuum sealer do you use? |
|
|
|
Posted: 12/31/2017 7:15:53 PM EST
[#17]
Quote HistoryQuoted:
I thought everybody had a salamander at home Quote HistoryQuoted:
Quoted:
Quoted:
Quoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. I imagine this is kind of how the iron sights vs magnified optics discussions were way back in the day. People arguing against progressive technologies that way increase their efficacy because it's just different. |
|
|
|
Posted: 12/31/2017 7:16:37 PM EST
[#18]
Quote HistoryQuoted:
OP, what did you use to cut the lid? I wonder how hot you can run it before it starts to melt the cooler? |
|
|
|
Posted: 12/31/2017 7:17:13 PM EST
[#19]
Quote HistoryQuoted:
Foodsaver FM5460, although I used ziplocs and immersion for more than a year Quote HistoryQuoted:
Quoted: What vacuum sealer do you use? I'v always done immersion and I think I prefer it, but would like to hear some 1st hand thoughts. |
|
|
|
Posted: 12/31/2017 7:17:32 PM EST
[#20]
Quote HistoryQuoted:
sanitary tubing and triclover clamps. Nice. Quote HistoryQuoted:
sanitary tubing and triclover clamps. Nice. 
|
|
|
|
Posted: 12/31/2017 7:20:30 PM EST
[#21]
Quote HistoryQuoted:
You lucky mother trucker! I imagine this is kind of how the iron sights vs magnified optics discussions were way back in the day. People arguing against progressive technologies that way increase their efficacy because it's just different. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. I imagine this is kind of how the iron sights vs magnified optics discussions were way back in the day. People arguing against progressive technologies that way increase their efficacy because it's just different. |
|
|
|
Posted: 12/31/2017 7:30:11 PM EST
[#22]
Quote HistoryQuoted:
Do you find that the vac packer helps flavor? I'v always done immersion and I think I prefer it, but would like to hear some 1st hand thoughts. Quote HistoryQuoted:
Quoted:
Quoted: What vacuum sealer do you use? I'v always done immersion and I think I prefer it, but would like to hear some 1st hand thoughts. |
|
|
|
Posted: 12/31/2017 7:42:42 PM EST
[#23]
Quote HistoryQuoted:
no, but I think it's better if you're going to pre-freeze your cuts before cooking. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted: What vacuum sealer do you use? I'v always done immersion and I think I prefer it, but would like to hear some 1st hand thoughts. |
|
|
|
Posted: 12/31/2017 7:45:38 PM EST
[#24]
Tagged...
|
|
|
|
Posted: 12/31/2017 7:46:10 PM EST
[#25]
Quote History
|
|
|
|
Posted: 12/31/2017 7:47:58 PM EST
[#26]
Quote HistoryQuoted:
Got a pic of one of your steaks up close? Quote HistoryQuoted:
Quoted: Yeah. My grilled steaks look like your sous vide ones. Take the steaks out of the fridge 3-4 hours before you cook them. I like sous vide. But your pics are bullshit. Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article.  Attached File |
|
|
|
Posted: 12/31/2017 7:48:16 PM EST
[#27]
Quote HistoryQuoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. I also like the variations in the cut, doesn't have to be perfect all over, makes it more interesting. |
|
|
|
Posted: 12/31/2017 7:56:51 PM EST
[#28]
Well I broke down, grew a vagina and bought the Anova WiFi Sous Vide today. Swung by Walmart and bought a Coleman cooler that I can make a vessel out of too. I have been watching YouTube videos and trying to learn about it.
|
|
|
|
Posted: 12/31/2017 7:57:41 PM EST
[#29]
|
|
|
|
Posted: 12/31/2017 7:58:05 PM EST
[#30]
Quote HistoryQuoted:
You're easily my favorite nerd. Quote HistoryQuoted:
You're easily my favorite nerd. 
|
|
|
|
Posted: 12/31/2017 8:09:34 PM EST
[#31]
Quote HistoryQuoted:
Yep. I also like the variations in the cut, doesn't have to be perfect all over, makes it more interesting. Quote HistoryQuoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. I also like the variations in the cut, doesn't have to be perfect all over, makes it more interesting. Its like having a few different steaks all in 1 single steak. Especially when I grill up a New Yorker on the thicker side ( approaching 2" thick ) Approx 10% of the steak is true rare in the absolute center - about 70% will be med rare and maybe 20% outer edges are near medium but with that wonderful charcoal char taste and are fantastic ( think burnt ends on brisket ). Its like having 3 steaks in 1 
|
|
|
|
Posted: 12/31/2017 8:12:44 PM EST
[#32]
My favorite thing to do with my souse vide rig is to shortcut the process when making smoked summer sausage and salami.
Usual process for 6" diameter sausages is to smoke them at low temp like 130 for an hour to dry them out, then 3-4 hours at 145 with heavy smoke to get the smoke flavor, followed by a long ass time like 12 hours or more at 160-165 to get the internal temp up to 152. This time I did the drying phase, smoked for only 2 hours, then put the sausages into a sous vide bath at 155. They were up to 152 within two hours of going into the water. Total time was about five hours instead of the 16 or so it would normally take. I didn't bother vac sealing them, so not really 'sous vide' more like poaching them in a controlled water bath. Anyway, it worked awesome and they turned out better than any i've made the usual way. perfect doneness edge to edge. great smoke flavor. I'll never do it the long way again. |
|
|
|
Posted: 12/31/2017 8:17:52 PM EST
[#33]
Quote HistoryQuoted:
Wait what? Didn't you just get a boiled steak device and loved it? Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. 
|
|
|
|
Posted: 12/31/2017 8:23:34 PM EST
[#34]
72 hour beef short ribs
134 degrees Dried and quick seared in a cast iron skillet I made a red wine beef broth/jus for it as well 
|
|
|
|
Posted: 12/31/2017 8:31:04 PM EST
[#35]
Quote HistoryQuoted:
I don't use a torch. Tried a few times but took too long and gave it a flavor. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. Quote HistoryQuoted:
Quoted:
Quoted: I choose an fine cut and then cook it better than you. What now? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! |
|
|
|
Posted: 12/31/2017 8:39:10 PM EST
[#36]
Quote HistoryQuoted: Try a MAPP torch instead of propane. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! Link Amazon link |
|
|
|
Posted: 12/31/2017 8:42:25 PM EST
[#37]
Quote HistoryQuoted:
Try a MAPP torch instead of propane. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! Quote HistoryQuoted:
Quoted:
Quoted:
Quoted: I choose an fine cut and then cook it better than you. What now? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! TvättbjörnBröstvårtaFruktkött @DK-Prof
|
|
|
|
Posted: 12/31/2017 9:02:01 PM EST
[#38]
You can also infuse alcohol way faster than normal. The bloody mary one was strange but good, the old fashioned is insanely delicious.
|
|
|
|
Posted: 12/31/2017 9:34:28 PM EST
[#39]
 World's Easiest PRIME RIB! Sous Vide Guarantees Results |
|
|
|
Posted: 1/1/2018 8:07:46 AM EST
[#40]
Quote HistoryQuoted: Yeah. My grilled steaks look like your sous vide ones. Take the steaks out of the fridge 3-4 hours before you cook them. I like sous vide. But your pics are bullshit. Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. How hard is it to fill a pan in your kitchen sink - it's that easy. Of course, I have a tankless water heater and can preset the temps from anywhere from 95 to 140 degrees. The point is, with SV, I can get to my target temp in a very short time rather than waiting hours. This is just to warm the meat, not really cook it. Of course, that's when I'm in a hurry. If I plan ahead, then I break out a cooler (about one minute), fill with hot water (about one minute) and install and start my Anova SV heater and circulator (another minute or so). Is someone here really going to complain that SV "takes too long" when it literally takes longer to write this post than it does to set up SV? (since I retired, I can't type worth a shit, hence takes me longer to fix typos.  ). Once it's in the water bath, I can do whatever I want for as long as it suits me. This is now cooking with SV, since I'm now targeting a specific temp for a specific time.
Bottom line: Easey-peasey. And better food to boot. |
|
|
|
Posted: 1/1/2018 8:09:57 AM EST
[#41]
Quote HistoryQuoted: Go shit in someone else's thread. |
|
|
|
Posted: 1/1/2018 8:17:54 AM EST
[#42]
Quote HistoryQuoted:
Same here - I like that fire grilled / charcoal taste. Plus it helps me bond with my cavemen ancestors cooking over open fire. Someone above mentioned the error free perfect cook they get with sous vide. I can count on 2 fingers the number of steaks I have whiffed on in the past 10-20yrs. Curious if sous vide lasst longer than the gimmick phase of a couple years ( example: the set it and forget craze / rotisserie ) To each their own .... those that are all in on sous vide seem to be more than happy. Just as I am more than happy not doing it. Quote HistoryQuoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. Someone above mentioned the error free perfect cook they get with sous vide. I can count on 2 fingers the number of steaks I have whiffed on in the past 10-20yrs. Curious if sous vide lasst longer than the gimmick phase of a couple years ( example: the set it and forget craze / rotisserie ) To each their own .... those that are all in on sous vide seem to be more than happy. Just as I am more than happy not doing it. |
|
|
|
Posted: 1/1/2018 1:19:53 PM EST
[#43]
I went to a restaurant supply shop and went with one of these. Link
Polycarbonate bins. Has a plastic slightly flexible lid. Cut the hole large enough to slip over the mount. Not quite large enough for my bigger cooks though. Need to get one of the longer trough ones. 12-16 gallons. So I could do multiple whole racks of ribs/whole briskets without breaking them down. |
|
|
|
Posted: 1/1/2018 1:22:03 PM EST
[#44]
Quote HistoryQuoted:
Try a MAPP torch instead of propane. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! Quote HistoryQuoted:
Quoted:
Quoted:
Quoted: I choose an fine cut and then cook it better than you. What now? I glazed honey baked hams during Xmas, put myself thru college with what I made. I can handle it. I use a cast iron skillet on a 60,000 btu propane burner. Will post pics later. Hey OP what is that IKEA rack called? I have tried several times to find it on their site with no luck. Thanks! 
|
|
|
|
Posted: 1/1/2018 2:49:31 PM EST
[#45]
When this topic comes up, I always picture Gale Boetticher boiling steaks in his kitchen.
|
|
|
|
Posted: 1/1/2018 3:33:23 PM EST
[#46]
Full pork tenderloin just went in at 142 degrees. I will sear it on the grill when ready for dinner tonight.
|
|
|
|
Posted: 1/1/2018 3:41:33 PM EST
[#47]
|
|
|
|
Posted: 1/1/2018 3:44:37 PM EST
[#48]
I used my SV for the first time yesterday on a ribeye. It was cooked perfectly.
|
|
|
|
Posted: 1/1/2018 4:18:17 PM EST
[#49]
Quote HistoryQuoted:
And using the fundamentals of SV, you could cut that 3-4 hours of time waiting for your steaks to come to "room temperature" to 30 minutes or less. How hard is it to fill a pan in your kitchen sink - it's that easy. Of course, I have a tankless water heater and can preset the temps from anywhere from 95 to 140 degrees. The point is, with SV, I can get to my target temp in a very short time rather than waiting hours. This is just to warm the meat, not really cook it. Of course, that's when I'm in a hurry. If I plan ahead, then I break out a cooler (about one minute), fill with hot water (about one minute) and install and start my Anova SV heater and circulator (another minute or so). Is someone here really going to complain that SV "takes too long" when it literally takes longer to write this post than it does to set up SV? (since I retired, I can't type worth a shit, hence takes me longer to fix typos. ). Once it's in the water bath, I can do whatever I want for as long as it suits me. This is now cooking with SV, since I'm now targeting a specific temp for a specific time.
Bottom line: Easey-peasey. And better food to boot. |
|
|
|
Posted: 1/1/2018 4:25:08 PM EST
[#50]
Just had some SV steaks yesterday. Seared before serving. Perfect!
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File