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oh the anticipation! first PR sous vide
Comments
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Oh boy. Standing by!
I did SV pork chops twice last week, once seared in a cast iron pan and once at high temp on the Joe Jr. They were both fantastic!In the bush just East of Cambridge,Ontario -
Keep us informed please.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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6 hours sounds like a long time for a tender cut of beef. It may end up somewhat mushy. I usually don't go longer than 2 hours for ribeyes. How thick is it?____________________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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paqman said:6 hours sounds like a long time for a tender cut of beef. It may end up somewhat mushy. I usually don't go longer than 2 hours for ribeyes. How thick is it?Re-gasketing America one yard at a time.
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RRP said:paqman said:6 hours sounds like a long time for a tender cut of beef. It may end up somewhat mushy. I usually don't go longer than 2 hours for ribeyes. How thick is it?Re-gasketing America one yard at a time.
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Polyscience Sous Vide toolbox says 5 hrs 31 min to cook and pasteurize the surface.
2in 131 deg internal temp. 131 deg water bath
The toolbox is pretty accurate on cook times/temps
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____________________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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Lowering the temperature below 131 is not a right move. 131 is good but that piece of meat is ready.____________________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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paqman said:Re-gasketing America one yard at a time.
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How'd it come out Ron?"I've made a note never to piss you two off." - Stike
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danger, danger, danger Will Robinson.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 -
JohnInCarolina said:How'd it come out Ron?
Contrary to what I had last posted I quickly reverted to my original plan of 131º for 6 hours. I then cheated and used a cast iron pan inside to sear in EVOO. When cut in half it was indeed rare - too rare for my wife so I put hers cut face down in the pan for a couple minutes. Even at that the meat directly below was nice and red. Though some might disagree the meat texture was fine. I'll do this again!
Re-gasketing America one yard at a time. -
It looks fantastic, but the charts have turned me off from SV lol. I don't even want to think about those risks.
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EggDan said:It looks fantastic, but the charts have turned me off from SV lol. I don't even want to think about those risks.Re-gasketing America one yard at a time.
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EggDan said:It looks fantastic, but the charts have turned me off from SV lol. I don't even want to think about those risks.
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EggDan said:It looks fantastic, but the charts have turned me off from SV lol. I don't even want to think about those risks.Keepin' It Weird in The ATX FBTX
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My first attempt with sous vide was a cooler set up with a bucket heater, a garden fountain pump for circulation and a temp controller. Set the temp to 134*F. I attempted to cook a round steak knowing that it was the toughest piece of meat I had in my freezer. My thought process was that in a slow cooked stew, meat falls apart if cooked long enough therefore if I cooked this tough steak for 17 hours it should damned near be a filet mignon. It did not work out that way. It did not turn to mush as you might expect. It was a little more tender than cooked fast but it was perfectly cooked edge to edge to our liking. It didn't really have a whole lot of taste. I will try it again though with a better cut of meat and for a much shorter time. This was a couple of months ago so... no... it did not kill me.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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Beats me, I'm new at this too, but...
http://www.modernistcookingmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/prime-rib-roast
I just started a 3.5 lb bone in pork loin at 140°. Seasoned with s&p plus herbes de Provence. Planning to leave it in for about 6 hours. We'll see.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Beats me, I'm new at this too, but...
http://www.modernistcookingmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/prime-rib-roast
I just started a 3.5 lb bone in pork loin at 140°. Seasoned with s&p plus herbes de Provence. Planning to leave it in for about 6 hours. We'll see.Re-gasketing America one yard at a time. -
RRP said:That's the very cookbook I bought. As you will see he gives wide ranges, but in his actual recipes he seems to always recommend the lowest hours and temperatures.
Pork Loin Roast Time and TemperaturesMedium Rare: 131ºF for 4 to 8 Hours (55.0ºC)
Medium: 140ºF for 4 to 6 Hours (60.0ºC)I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
"The end justifies the means" is aptly applied to sous vide cooking.
I will be trying one soon.
Spring "98.6 Degrees For 655248 Hours" Chicken
Spring Texas USA
PS: A little 'spongy.' -
@Spring Chicken That temp is definitely in the danger zone and for just about 75 years!!! Is that carcass not rotten by now???
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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FlashkaBob - According to a number of people, I've been rotten the entire time LOL...
Spring "1.5 Hours Closer To Being Over Cooked" Chicken
Spring Texas USA
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