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What a day!! Vanilla beans arrived and using sous vide for 1st time tonight

Vanilla beans are here, I'll make my extract tomorrow, thanks VI for the recipe. Also, I'm using the sous vide machine for the 1st time tonight. Doing 2 prime New Yorks. They have been in for an hour so far, can't wait. Hopefully I'll get some pics. Thanks to Nola for giving me the push to get it.

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

Comments

  • Great, Billyray.  Mine are starting to smell like Vanilla Extract !!!! 
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    Dripping Springs, Texas.
    Gateway to the Hill Country

  • TjcoleyTjcoley Posts: 2,999
    +1 on Thanks for the recipe VI.  I made up a dozen Vanilla Extract bottles, using the 'half pint' 200 ml bottles of Absolut Vodka and Jack Daniels, I think they look cool in the liquor bottles.  Also did a couple of mini bottle (50 ml) Crystal Skull bottles for special gifts.  Will be giving away to family at Thanksgiving dinner.  Even printed up some custom tags 
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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 11,325
    Killer - let us know how it turns out and take plenty of pics!
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    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Looks great, Tj !  You might want to tell them to wait awhile before using it.  The recipe suggests for it to soak for 6 months.
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    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Can someone describe in 200 words or less :D what the heck a sous vide machine does?!
  • You shrink wrap the food in a Foodsaver bag or equivalent.  Put the bag in a water bath that is the temperature of the desired finished I.T. of the food.. Ex: Medium rare steak has a 140° internal temperature, so you set the water temperature to 140°.  The steak will never get more done than 140 no matter how long you keep it there.  And, it will be very tender.  A quick sear of the outsides on a fire will give it the flavor you want.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • TjcoleyTjcoley Posts: 2,999
    Looks great, Tj !  You might want to tell them to wait awhile before using it.  The recipe suggests for it to soak for 6 months.
    Thanks VI. I've since seen a number of recipe's that say 4 - 6 weeks, and a few that said 8 weeks.  I've told everyone to wait at least 8 weeks, and the longer the better.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tjcoley said:
    Looks great, Tj !  You might want to tell them to wait awhile before using it.  The recipe suggests for it to soak for 6 months.
    Thanks VI. I've since seen a number of recipe's that say 4 - 6 weeks, and a few that said 8 weeks.  I've told everyone to wait at least 8 weeks, and the longer the better.
    That's good to know, Tj.  Mine, from the Cajun cookbook, said 6 months.  I have 3 batches going.  The Jack Daniels and Jim Bean batches still have some bourbony-whiskey smell, but the vodka batch smells just like vanilla.  Maybe the whisky ones are supposed to keep that flavor.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • TjcoleyTjcoley Posts: 2,999
    VI, in looking into vanilla extract, I found this comment from a company that sells high end vanilla extracts, using different beans. 
    Bourbon Vanilla has a traditional flavor and is the most popular type of vanilla. The beans have a strong, rich, woody oak vanilla aroma mixed with Dark Chocolate and a hint of cherry. Some people say they can smell Jack Daniels, that is because oak contains Vanillin, which J.D. is aged in. It has a creamy, sweet, smooth, mellow vanilla flavor
    In this context "Bourbon" doesn't refer to the whiskey, but the type of bean.  Interesting that people say the extract smells like Jack due to the oak.  I used Bourbon Madagascar beans.  I'm thinking the batch I did using the Jack will be the better one, but may take longer.  Just like yours, my vodka batch smells just like vanilla, but the Jack batch still has a bit of whiskey smell.  Like a fine wine, I expect it to get better with age.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tj, my beans should arrive tomorrow. I have several bottles of jack and one of titos. I've been freaking out about the strength of flavor the whiskey has. I hope they all turn out well.
    Be careful, man! I've got a beverage here.
  • TjcoleyTjcoley Posts: 2,999
    From what I've read, the Jack adds a nice caramel flavor to the extract. I guess I'll know in a few weeks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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