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Sous Vide Cooking

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Post by CheenaGringo Thu Mar 20, 2014 1:48 pm

Being touted as the latest and greatest in some gourmet cooking magazines and gourmet cooking equipment sites and even though I tend to be a sucker for new cooking techniques, this one strikes me that it should have been introduced by Ron Popeil and labeled: "As Seen on TV":




Anyone with actual experience?

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Post by lunateak Thu Mar 20, 2014 3:28 pm

Yes, I use the beer cooler hack and have had wonderful results with duck, turkey, pork and beef.
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Post by CheenaGringo Fri Mar 21, 2014 10:16 am

beer cooler hack?

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Post by CHILLIN Fri Mar 21, 2014 10:59 am

Chef Bruce Byng, of Teatro Limon restaurant in Puerto Vallarta uses this technique and is happy with the results. I don't think he uses a special gadget other than, perhaps, a Bain Marie. In Mexico, it would be used to prepare Carne en su Jugo.
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Post by lunateak Fri Mar 21, 2014 11:08 am

CheenaGringo wrote:beer cooler hack?

Since I can't afford the $$$ for a sous vide cooker I use my seal-a-meal and the following with excellent results!

http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html
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Post by CheenaGringo Fri Mar 21, 2014 11:25 am

Thank you Lunateak! Learn something new every day if you are not careful! Might just try that with a finish on the searing burner on the BBQ?

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Post by lunateak Fri Mar 21, 2014 11:59 am

I use a cast iron skillet. I'm thinking a torch would be FUN!
There are other hacks, requiring buying and making electrical thermostats, out there that allow for longer times and more exact temperatures, think larger cuts, but this has worked for me for several years. Enjoy!
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Post by CheenaGringo Fri Mar 21, 2014 12:05 pm

One question comes to mind: do you season prior to or after the Sous Vide process? There seems to be differing schools of thought.

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Post by lunateak Fri Mar 21, 2014 4:23 pm

I prefer adding seasoning and then sealing. It seems to "infuse" when using the vacuum sealer. Go easy on the salt. Experiment, eat and enjoy!
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Post by CheenaGringo Fri Mar 21, 2014 8:44 pm

Since a vacuum sealer isn't one of our tools, I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag. From there, I am thinking a very light coating of garlic infused olive oil just prior to placement on the searing burner?

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Post by lunateak Sat Mar 22, 2014 12:49 am

Sounds perfect. Make mine medium rare!
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Post by CHILLIN Sat Mar 22, 2014 10:01 am

[quote="CheenaGringo"I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag.[/quote]

Another example of dangerous misinformation.

http://www.engineeringexchange.com/profiles/blogs/the-mystery-of-the-ziplock-omelet-is-it-toxic
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Post by lunateak Sat Mar 22, 2014 6:39 pm

CHILLIN wrote:[quote="CheenaGringo"I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag.

Another example of dangerous misinformation.

http://www.engineeringexchange.com/profiles/blogs/the-mystery-of-the-ziplock-omelet-is-it-toxic[/quote]

No kidding, Chillin'. Dangerous misinformation, indeed! If you read the information on sous vide cooking you would know that the temperature of the water is set at the temperature you want the finished product, ie., medium rare steak at about 125-130 degrees. Using New Math I find that to be well below the "melting" temperature of plastic storage bags in boiling water.
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