Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sous Vide
Comments
-
Just show her this video. And there are a few sous vide apps out there that give you temperature/time/safety guidelines.
http://www.youtube.com/watch?feature=player_embedded&v=csqrLEkNGLU
______________________________________________I love lamp.. -
Santa is gonna bring me one of those Nola. I know this cause I am Santa
Steve
Caledon, ON
-
Meeeee to. I'm gonna probably get that one.
______________________________________________I love lamp.. -
Oh she knows what it is. Hotel School graduate worked at the Ritz in Paris and a total foodie...Lynnwood WA
-
Little Steven said:Santa is gonna bring me one of those Nola. I know this cause I am Santa
Steve
Caledon, ON
-
I have the circulator shown in the video. It is being sold for roughly 1000$. They now have a new less expensive version sold for roughly 500$. The new version seems like a great value for home users.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
paqman said:I have the circulator shown in the video. It is being sold for roughly 1000$. They now have a new less expensive version sold for roughly 500$. The new version seems like a great value for home users.
______________________________________________I love lamp.. -
Forgot to mention. If i had to do the purchase now, I would buy two units @ 500$ instead of the one @ 1000$. That way I could cook items that require different cooking temperature simultaneously. It is possible to do it with 1 unit but it requires more planning...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
There's a "buy-it-now", new, no box of the professional (shown on line) for $540 or so on ebay right now.nolaegghead said:paqman said:I have the circulator shown in the video. It is being sold for roughly 1000$. They now have a new less expensive version sold for roughly 500$. The new version seems like a great value for home users.
Buy it now!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
That $1000 unit now retails for $799 on the polyscience store and everywhere else. The other one is $499. So you like it? Good quality? I've used a bunch of polyscience stuff at work and it seems pretty commercial quality. I know this stuff is a slight notch below, but way better than most of the junk out there.
______________________________________________I love lamp.. -
I'm all into the commercial quality durable goods.
______________________________________________I love lamp.. -
Thanks to some advice from Nola, steaks are now cooked at <225, indirect with a touch of smoke. Takes 30 to 45 minutes with a 1-1/2" steak, if I can get the egg to stay low enough. Once the interior is up to 120, remove the steak, open the lower vent and remove the daisy to heat the lump and sear the steak - kinda poor man's sous vide, and I save water.I have been looking at these for veggies and desserts. Like to know if the home version works.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
@skiddymarker - cool man. I took Steven's advice and did the poor man's hot tub in a foodsaver bag and save me some lump! (stove top/thermapen/human thermostat method in water)
______________________________________________I love lamp.. -
No regrets, great quality. Heats quickly and holds the temperature steady.nolaegghead said:That $1000 unit now retails for $799 on the polyscience store and everywhere else. The other one is $499. So you like it? Good quality? I've used a bunch of polyscience stuff at work and it seems pretty commercial quality. I know this stuff is a slight notch below, but way better than most of the junk out there.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
nolaegghead said:@skiddymarker - cool man. I took Steven's advice and did the poor man's hot tub in a foodsaver bag and save me some lump! (stove top/thermapen/human thermostat method in water)
">Steve
Caledon, ON
-
awwwwwww shucks
______________________________________________I love lamp.. -
Hey man, I have three likes and four agrees...How you makin out?, Nice to be nice...just sayin
Steve
Caledon, ON
-
4 disagrees, 16 agrees and 14 likeys. I'm trying to get my disagrees up without having to change my password every other day. I love a challenge.
______________________________________________I love lamp.. -
Way funny! I bet Cen-Tex has some flags already
Steve
Caledon, ON
-
Little Steven said:Way funny! I bet Cen-Tex has some flags alreadyKeepin' It Weird in The ATX FBTX
-
I highly recommend any Sous Vide set up that works for you. I love mine and use it all the time. You'll never eat chicken breast any other way againKeepin' It Weird in The ATX FBTX
-
-
I want one!!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I want one, but not a $700 want. I will continue with building my own for about $60, maybe I will add a circulation pump if needed.
-
I built one using a small aquarium with a built in pump.
______________________________________________I love lamp.. -
forgot the pictures
______________________________________________I love lamp.. -
Can't you get the same results on the egg by cooking the steak at 225 and searing after the steak has reached temperature? I learned this way and was told it is called a "reverse sear." I thought by cooking on the egg you would wind up with a better tasting steak.
Your thoughts?
XLBGE, Weber, and Barbeques Galore Gasser -
Wildcoach said:
Can't you get the same results on the egg by cooking the steak at 225 and searing after the steak has reached temperature? I learned this way and was told it is called a "reverse sear." I thought by cooking on the egg you would wind up with a better tasting steak.
Your thoughts?
It's really a complicated bit of chemistry. Typically, you use sous vide to cook something as one step of the process. You can stop there, or you can crank it up a notch and add a sear (maillard reaction if you're into technical cooking) before or after the sous vide process.
You can't lose moisture through evaporation in sous vide - because there is no evaporation. It's different, and it's not always the best way, but you can't replicate it outside the "hot tub" method.
______________________________________________I love lamp.. -
This is my stove top Sous Vide cooker... Set at 135° (2 square chopsticks under lid). 2 small skewers = 140° I use the warming "burner" on high. For larger cooks ( like the 170 meatballs for the Ozark Mountain Eggfest) I fill a good cooler with water heated on the stove in big pots like the one in the picture. Once the meat is at target temperature, the cooler will hold it there 24 hrs. with virtually no drop in temperature. A quart of hot water from the kettle quickly brings it back to temp. I had planned to buy a Sous Vide Supreme but lost the battle for counter space. At the moment, Sunday's tri-tip is cruising at 140°... to be browned (not seared) on the Egg.
-
Deckhand said:This is my stove top Sous Vide cooker... Set at 135° (2 square chopsticks under lid). 2 small skewers = 140° I use the warming "burner" on high. For larger cooks ( like the 170 meatballs for the Ozark Mountain Eggfest) I fill a good cooler with water heated on the stove in big pots like the one in the picture. Once the meat is at target temperature, the cooler will hold it there 24 hrs. with virtually no drop in temperature. A quart of hot water from the kettle quickly brings it back to temp. I had planned to buy a Sous Vide Supreme but lost the battle for counter space. At the moment, Sunday's tri-tip is cruising at 140°... to be browned (not seared) on the Egg.
The fancy stuff isn't going to make anything taste better given the formula is constant temperature.
______________________________________________I love lamp..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum