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Sous Vide
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__________________________________________Dripping Springs, Texas.Just west of Austintatious
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More of a Heston fan myself
Steve
Caledon, ON
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Did a 1lb chunk of Halibut in the SV tonight then pan seared to finish.........unreal. literally zero effort and it was so good. I've never had one cooked that well in a restaurant and all TFJ did was throw it in some water and pan sear for 30-45 seconds.Keepin' It Weird in The ATX FBTX
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Yum. I saw PolyScience makes a self-sealing tape that you can stick on the bag, and puncture with a Thermapen and it self-seals. Also works on knife wounds.
I'm going to go ape-sh1t when I get this thing.
______________________________________________I love lamp.. -
nolaegghead said:Yum. I saw PolyScience makes a self-sealing tape that you can stick on the bag, and puncture with a Thermapen and it self-seals. Also works on knife wounds.
I'm going to go ape-sh1t when I get this thing.Keepin' It Weird in The ATX FBTX -
I too am a fan of doing SV without a $700 tool. I do 3>5" thick steak/roast, chicken breasts, boned and stuffed turkeys in my stovetop stockpot with a temp range of 120˚ to 155˚ no problem. I would love a fancy SV tool for eggs and fish but for the proteins I'm usually cooking I'm fine with a stockpot and a good thermometer (and my foodsaver vacsealer) here's a great video on how to do turkey
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Here is the scrambled eggs recipe I made but I didn't do the caviar
Recipe (adapted from Heston Blumenthal)
Serves 2
6 Large Eggs
25g Whole Milk
20g Heavy Cream
pinch of salt
20g Unsalted butter, melted
20g Brown Butter
1oz Caviar (optional)
Preparation:
Pre-Heat the water-bath to 75c
In a bowl, blend the eggs, milk, cream and salt with a hand blender or a whisk, then stir in the melted butter.
Divide the egg mixture in half and pour into two sous-vide bags. Seal under full pressure. For those that do not have a chamber vacuum (I don’t) you can use your regular food sealer. Pulse it to remove as much air as possible without sucking the liquid into the machine and seal.
Place the bags in the water bath and allow to cook for 15 minutes, massaging the eggs every 3-5 minutes. Mine took about 20 minutes but I think it was due to still having air in the bag. They are done when you can see the eggs starting to slightly come together.
To serve, remove the scrambled eggs from the bags and top with caviar and a drizzle of brown butter. Enjoy the best scrambled eggs you will ever have.
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Is a food saver nessassary or could I use a ziplock in the crockpot?Be careful, man! I've got a beverage here.
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travisstrick said:Is a food saver nessassary or could I use a ziplock in the crockpot?
You can do ziplock inthe crock potKeepin' It Weird in The ATX FBTX -
Cen-Tex, you gave me an idea. I don't have sous vide but I'm going to hot tub my next halibut. Halibut dries out very quickly with traditional grilling but with sous vide (hot tub) all I have to do is sear.
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burr_baby33 said:Cen-Tex, you gave me an idea. I don't have sous vide but I'm going to hot tub my next halibut. Halibut dries out very quickly with traditional grilling but with sous vide (hot tub) all I have to do is sear.Keepin' It Weird in The ATX FBTX
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My crockpot on warm holds right at 130.
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Lit said:My crockpot on warm holds right at 130.Keepin' It Weird in The ATX FBTX
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Lit said:
Here is the scrambled eggs recipe I made but I didn't do the caviar
Recipe (adapted from Heston Blumenthal)
Serves 2
6 Large Eggs
25g Whole Milk
20g Heavy Cream
pinch of salt
20g Unsalted butter, melted
20g Brown Butter
1oz Caviar (optional)
Preparation:
Pre-Heat the water-bath to 75c
In a bowl, blend the eggs, milk, cream and salt with a hand blender or a whisk, then stir in the melted butter.
Divide the egg mixture in half and pour into two sous-vide bags. Seal under full pressure. For those that do not have a chamber vacuum (I don’t) you can use your regular food sealer. Pulse it to remove as much air as possible without sucking the liquid into the machine and seal.
Place the bags in the water bath and allow to cook for 15 minutes, massaging the eggs every 3-5 minutes. Mine took about 20 minutes but I think it was due to still having air in the bag. They are done when you can see the eggs starting to slightly come together.
To serve, remove the scrambled eggs from the bags and top with caviar and a drizzle of brown butter. Enjoy the best scrambled eggs you will ever have.
Thanks. I will try that this weekend.
____________________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
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