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My sous vide (Demi) arrived today! What should I cook first?
Comments
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Why, a nice thick ribeye of course! Enjoy!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yes, cook it 3-4 degrees less then desired finish temp... Allows you to get a good sear without over cookingBeaufort, SC
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I agree with Mike and that's pretty damn weird. :P
http://eggheadforum.com/discussion/1145949/perfect-sous-vide-steaks-in-3-steps-and-no-words-it-s-that-easyJust a hack that makes some $hitty BBQ.... -
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Little Steven said:Boneless skinless chicken breast
I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
cazzy said:I agree with Mike and that's pretty damn weird. :P
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I told you you'd figure it out eventually. But who's Mike?Carolina Q said:cazzy said:I agree with Mike and that's pretty damn weird. :P
My bad...I agree with Michael. Lol
Just a hack that makes some $hitty BBQ.... -
cazzy said:I agree with Mike and that's pretty damn weird. :P http://eggheadforum.com/discussion/1145949/perfect-sous-vide-steaks-in-3-steps-and-no-words-it-s-that-easyIn Manchester, TNVol For Life!
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+ whatever for chix breast. You never knew boneless skinless chicken breast could be that good. Then go full throttle and try other ptoteins.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Tri-tip
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I'm going to be the voice of dissent. Scambled eggs. They will show you this difference cooking method can make like no other food....XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
For a lazy cook like me it's whole SV egg 146F/1h. Have to try scramrbled eggs some day, I recall seeing scrambled egg recipe(s) in MCAH.canuckland
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Some vegetables. Kidding. I think I would go with a nice big ole fat steak.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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PNWFoodie said: I'm going to be the voice of dissent. Scambled eggs. They will show you this difference cooking method can make like no other food....
intriguing...steak and eggs? I'd have to put the steak in first but could I do them at the same temp? I wonder if a thin ribeye could actually be useful as a steak now?(i usually grind them for burgers)In Manchester, TNVol For Life! -
The sous vide scrambled eggs sound interesting. @PNWFoodie what time and temp do you recommend?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Wish I could help but no experience with sous vide . . . yet.QUICK QUESTION: do many restaurants utulize sous vide? If so, do they normally describe this cooking method on the entree description?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Its not described on nay menu in Cali and is still going thru alot of health department issues not because of the product but because it does not fall in line for the 40-140 rule for cooking and holding temps. I love mine. I do batches of chicken breast and eat them during the week. Tri-Tip is amazing SV. Im not sure but I dont think really thin cut steak like a breakfast ribeye would benefit much. Seems like a quick cook for a cast iron pan. Haven't tried eggs yet but they say not just scrambled but soft boiled are amazing. Just my 2 cents. Im also starting to use torches for browning on smaller things
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I love SV soft-boiled eggs. Yes, it would take 3 minutes on the stove, but the SV is actually pretty convenient. I've done 144 x 45mins. SWMBO likes hers after 60mins.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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NDG said:Wish I could help but no experience with sous vide . . . yet.QUICK QUESTION: do many restaurants utulize sous vide? If so, do they normally describe this cooking method on the entree description?
Steve
Caledon, ON
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Poached eggs come out so good SV:
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
Steaks are an easy first try:
http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html
And short ribs are insanely good cooked for 48 or 72hrs:
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Chicken breast was wow. Lobster tail wowed the family. Short ribs were mind blowing!!
Toronto, Canada
Large BGE, Small BGE
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cazzy said:I agree with Mike and that's pretty damn weird. :P J http://eggheadforum.com/discussion/1145949/perfect-sous-vide-steaks-in-3-steps-and-no-words-it-s-that-easy
I did this just last night but to look like those in the pics posted, my Sous Vide temp is 125.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Mine just arrived as well. I did a porterhouse and it was great, even though it's probably not an ideal cut for sous vide. Sadly I didn't have time to get the egg going to put a sear on it, so I had to settle for a white hot cast iron pan. Next time!LBGEMenasha, WI
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I actually prefer the cast iron pan for searing. I do usually put the pan on the Egg though.In Manchester, TNVol For Life!
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jerryb78 said:Mine just arrived as well. I did a porterhouse and it was great, even though it's probably not an ideal cut for sous vide. Sadly I didn't have time to get the egg going to put a sear on it, so I had to settle for a white hot cast iron pan. Next time!Just a hack that makes some $hitty BBQ....
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If all you are doing is searing after a water bath, the egg buys you nothing. The meat is only on there for a couple of minutes.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
NDG said:Wish I could help but no experience with sous vide . . . yet.QUICK QUESTION: do many restaurants utulize sous vide? If so, do they normally describe this cooking method on the entree description?
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Doing a 1.75" ribeye tomorrow night for the first cook! Can't wait. I plan on going 135* for 1.5 hours then sear in CI. What seasoning if any should I put in the bag? herbs? butter?In Manchester, TNVol For Life!
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Don't forget sous vide scallops- Insane sweetness-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
anybody have a go-to forum/blog/etc for everything Sous Vide?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
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