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OT- sous vide burgers
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texaswig
Posts: 2,682
First thing I've done with the new toy. Pretty good stuff. Next time I'll cook them at 130 instead 140.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
scott
Greenville Tx
Comments
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Not the first thing I would've thought of to do sous vide, Bravo!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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@Botch they wanted me to grill burgers for them so I threw in a few burgers in the sous vide for us to try.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Botch said:Not the first thing I would've thought of to do sous vide,
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm not sure I would have enjoyed "anus" either...St Marys, Ontario, Canada LBGE
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keener75 said:I'm not sure I would have enjoyed "anus" either...
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Scottie, how many times have you "attempted anus"? I seem to remember you talking about this prior to your foray into sous vide...______________________________________________I love lamp..
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In the style of Dixie?
Can't say I have...St Marys, Ontario, Canada LBGE -
@SGH peddle your sous vided butthole in the style of dixie in one of @nolaegghead s posts.we don't get down like that in these parts.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Sous vide is a really nice way to cook thick/pub style burgers.
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Couple of SV burger tricks for those so-inclined to try. Get your patty the way you like it- when we do SV burgers we do them thick but very loosely packed. Very airy if you will. Either way, freeze the patties before you vac them down. The seal not only compresses the meat but it also pinches the sides down to a sharp angle. If you freeze first, then your burger won't be compressed to hockey puck like density and the edges will be as thick as the middle. Cook it med rare at 130 or so for 1-4 hours and you will have a perfectly safe to eat med rare bloody burger- even with the storebought commodity meat.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker @J-dubya yep next time doing lower temp and thicker burger.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
4 plus hours to kill all the koodies, if I remember correctly, and that's after it's 130 through and through.______________________________________________I love lamp..
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SGH said:Botch said:Not the first thing I would've thought of to do sous vide,
Anus is tough if it is under-cooked and tough when over-cooked.
I would have thought sous vide would have put that anus right smack in the middle of the Goldilocks zone. A perfect Al dente, firm to the bite without being overly chewy. -
GregW said:SGH said:Botch said:Not the first thing I would've thought of to do sous vide,
Anus is tough if it is under-cooked and tough when over-cooked.
I would have thought sous vide would have put that anus right smack in the middle of the Goldilocks zone. A perfect Al dente, firm to the bite without being overly chewy.Keepin' It Weird in The ATX FBTX
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