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Sous Vide Skepticism...
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bweekes said:saluki2007 said:Great looking cooks Craig. I too have been skeptical of sous vide, but for a different reason. Something about cooking in a plastic bag rubs me the wrong way.
http://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
tl;dr Don't use plastic wrap, you're probably better off with name-brand ziplocs or SV bags, all evidence so far says you should be fine under 185 degrees, try cooking in glass jars.
I have been meaning to try the Chef Steps mason jar crème brûlée. -
GregW said:I've always heard Sous Vide is to steak what a condom is to sex."I've made a note never to piss you two off." - Stike
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GregW said:I've always heard Sous Vide is to steak what a condom is to sex.LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13
Location: NoVA -
JohnInCarolina said:GregW said:I've always heard Sous Vide is to steak what a condom is to sex.
Note: I respect anyone who thinks the Sous Vide is the best thing ever. I just haven't experienced the panacea yet. -
travisstrick said:Yea but does Baldwin have sweet sweet white glasses?
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Big_Green_Craig said:travisstrick said:Yea but does Baldwin have sweet sweet white glasses?Be careful, man! I've got a beverage here.
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travisstrick said:Big_Green_Craig said:travisstrick said:Yea but does Baldwin have sweet sweet white glasses?
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Have been using my SV for several years and it's great for some things and I wasn't impressed with others. Steaks and tri tips I never do anymore I just like them better grilled longer. I still got tub my steaks and tri tips though. Chicken breasts, scrambled eggs, eggs, vegetables, skirt steaks, there's a long list of items that the SV is great for. I have a buddy that I tried to get a sous vide for several years and he wouldn't then he finally got one and he uses it more than his eggs. He actually did sous vide pulled pork for a party we went to recently and it was actually really good.
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henapple said:I don't know much about sous vide... But I slept with a classically trained chef last night.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Till now, totaling clueless about SV. Somehow managing to be the last to know anything is a skill I mastered long time ago. Up late last researching the process. Will be joining that club very soon. Thanks for enlightening me.Beef...It's what's for dinner tonight.
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News2u said:Till now, totaling clueless about SV. Somehow managing to be the last to know anything is a skill I mastered long time ago. Up late last researching the process. Will be joining that club very soon. Thanks for enlightening me.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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GATraveller said:Very informative site and article.
http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guideDelta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
I have had an Anova circulator for about a year now. I have been impressed with the results for steak, chicken and pork tenderloin. However, it really shines in cooking vegetables -- we love cooking potatoes, sweet potatoes, carrots and beets. A few weeks back, I experimented with cauliflower and tossed in some grated cheese and it was fantastic.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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"Chef Charles" one of our favourites is brussel sprouts, veggies do come out very good.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I learned a few things today:A: I need a SVB: I bet @BigGreenCraig actually takes photos of foods and then lies about how they were prepared or about how the taste and texture came out, cause that makes sense, as a matter of fact I bet he gets paid mad cash for every idiot who listens to his BS and tries one of his demonstrated methods. He has probably set records for The Longest On Going April Fools Joke and Most Fooled By A Single Man and gets paid for those too. What a diabolic A-Hole...that or he is just a guy tryin to help out others by sharing some words of wisdom gained by trial and error experiences so that others don't have to waste their valuable time and money to get the same results.C: Haters Gonna Hate
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filaters gunna filateBe careful, man! I've got a beverage here.
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travisstrick said:filaters gunna filate
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GalanteNate_OneEa said:travisstrick said:filaters gunna filate
D. Learned a lot about Sous Vide and got some really helpful links.Just a hack that makes some $hitty BBQ.... -
@cazzy,
You got some Baldwin deoxyribonucleic acid on your face.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:@cazzy,
You got some Baldwin deoxyribonucleic acid on your face.
Here I thought we moved on and were buddies!Just a hack that makes some $hitty BBQ.... -
Salmonegg said:bweekes said:saluki2007 said:Great looking cooks Craig. I too have been skeptical of sous vide, but for a different reason. Something about cooking in a plastic bag rubs me the wrong way.
http://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
tl;dr Don't use plastic wrap, you're probably better off with name-brand ziplocs or SV bags, all evidence so far says you should be fine under 185 degrees, try cooking in glass jars.
I have been meaning to try the Chef Steps mason jar crème brûlée.
http://eggheadforum.com/discussion/1175889/ot-sous-vide-creme-brulee
____________________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 -
Hahahahahahahaha.......funny stuff.
We are.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
cazzy said:GalanteNate_OneEa said:travisstrick said:filaters gunna filate
I mean honestly, you think I can't find a website to contradict every post ever written by EVERYONE on this forum? Why not just go in your kitchen, replicate his post, and judge the results. Tell us an honest opinion of what YOUR experience is. Anyone can google a recipe, the point is that we can trust that the Eggspert who has posted it here has carried it out and given first hand honest criticism to how it came out.
Here, I'll start. One time, I made two brisket flats using the @travisstrick method, and they both sucked. As a matter of fact every time I made one in my egg they sucked, until I tried a higher temp, somewhere between 290-325f, and it was awesome. It was so good I've done about six or seven more flats and whole brisket all the same way, and they all rocked. Does that mean @travisstrick is a liar? NO, it means I couldn't get the same results that he got. See what I did there? I told you that I tried it, but I did not get good results. Instead you think I should say, no @travisstrick braising brisket is stupid. Look
http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html?m=1
Or maybe if the heading of this was simply:
"Tender Juicy Cut Of Meat, How I Sous Vide Them"
Im stepping off my soap box now. Good night all. Deep down I love this forum and use its wealth of knowledge and experience to grow my own, but seriously, trolling by any other name is still trolling, and it is ridiculous, that's all. -
GalanteNate_OneEa said:cazzy said:GalanteNate_OneEa said:travisstrick said:filaters gunna filate
I mean honestly, you think I can't find a website to contradict every post ever written by EVERYONE on this forum? Why not just go in your kitchen, replicate his post, and judge the results. Tell us an honest opinion of what YOUR experience is. Anyone can google a recipe, the point is that we can trust that the Eggspert who has posted it here has carried it out and given first hand honest criticism to how it came out.
Here, I'll start. One time, I made two brisket flats using the @travisstrick method, and they both sucked. As a matter of fact every time I made one in my egg they sucked, until I tried a higher temp, somewhere between 290-325f, and it was awesome. It was so good I've done about six or seven more flats and whole brisket all the same way, and they all rocked. Does that mean @travisstrick is a liar? NO, it means I couldn't get the same results that he got. See what I did there? I told you that I tried it, but I did not get good results. Instead you think I should say, no @travisstrick braising brisket is stupid. Look
http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html?m=1
Or maybe if the heading of this was simply:
"Tender Juicy Cut Of Meat, How I Sous Vide Them"
Im stepping off my soap box now. Good night all. Deep down I love this forum and use its wealth of knowledge and experience to grow my own, but seriously, trolling by any other name is still trolling, and it is ridiculous, that's all.
Two, Travis brisket method is a **** technique and he is a liar because that is not how he does it...now!
Just a hack that makes some $hitty BBQ.... -
GalanteNate_OneEa said:cazzy said:GalanteNate_OneEa said:travisstrick said:filaters gunna filate
I mean honestly, you think I can't find a website to contradict every post ever written by EVERYONE on this forum? Why not just go in your kitchen, replicate his post, and judge the results. Tell us an honest opinion of what YOUR experience is. Anyone can google a recipe, the point is that we can trust that the Eggspert who has posted it here has carried it out and given first hand honest criticism to how it came out.
Here, I'll start. One time, I made two brisket flats using the @travisstrick method, and they both sucked. As a matter of fact every time I made one in my egg they sucked, until I tried a higher temp, somewhere between 290-325f, and it was awesome. It was so good I've done about six or seven more flats and whole brisket all the same way, and they all rocked. Does that mean @travisstrick is a liar? NO, it means I couldn't get the same results that he got. See what I did there? I told you that I tried it, but I did not get good results. Instead you think I should say, no @travisstrick braising brisket is stupid. Look
http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html?m=1
Or maybe if the heading of this was simply:
"Tender Juicy Cut Of Meat, How I Sous Vide Them"
Im stepping off my soap box now. Good night all. Deep down I love this forum and use its wealth of knowledge and experience to grow my own, but seriously, trolling by any other name is still trolling, and it is ridiculous, that's all.
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
But really. Nobody actually does the travis brisket.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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cazzy said:GalanteNate_OneEa said:cazzy said:GalanteNate_OneEa said:travisstrick said:filaters gunna filate
I mean honestly, you think I can't find a website to contradict every post ever written by EVERYONE on this forum? Why not just go in your kitchen, replicate his post, and judge the results. Tell us an honest opinion of what YOUR experience is. Anyone can google a recipe, the point is that we can trust that the Eggspert who has posted it here has carried it out and given first hand honest criticism to how it came out.
Here, I'll start. One time, I made two brisket flats using the @travisstrick method, and they both sucked. As a matter of fact every time I made one in my egg they sucked, until I tried a higher temp, somewhere between 290-325f, and it was awesome. It was so good I've done about six or seven more flats and whole brisket all the same way, and they all rocked. Does that mean @travisstrick is a liar? NO, it means I couldn't get the same results that he got. See what I did there? I told you that I tried it, but I did not get good results. Instead you think I should say, no @travisstrick braising brisket is stupid. Look
http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html?m=1
Or maybe if the heading of this was simply:
"Tender Juicy Cut Of Meat, How I Sous Vide Them"
Im stepping off my soap box now. Good night all. Deep down I love this forum and use its wealth of knowledge and experience to grow my own, but seriously, trolling by any other name is still trolling, and it is ridiculous, that's all.
Two, Travis brisket method is a **** technique and he is a liar because that is not how he does it...now!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Bought the same ANOVA in the sale.... The Fillet cooked to 130F for 60 min then finished in a cast-iron pan was unbelievable. The fattier ribeye was not as amazing (at least not superior to cooked straight in the egg, high in the dome direct), but perhaps I need to sous vide the ribeye longer.
I love eggs done in the sous vide.... Great addition. Want to try the tri-tip, thanks for the pointers.-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120 -
flemster said:Bought the same ANOVA in the sale.... The Fillet cooked to 130F for 60 min then finished in a cast-iron pan was unbelievable. The fattier ribeye was not as amazing (at least not superior to cooked straight in the egg, high in the dome direct), but perhaps I need to sous vide the ribeye longer.
I love eggs done in the sous vide.... Great addition. Want to try the tri-tip, thanks for the pointers.Just a hack that makes some $hitty BBQ....
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