Guess I'll Be A Sous Vider

Toxarch

The whole family was in town for 1 day so we did Christmas early. This was a gift from my younger brother. He loves his and wanted me to join in on the fun. Not something I was really planning on getting into but I guess if it's a gift, then I'm forced to join. He wanted me to use it on the rack of lamb tonight and the beef tenderloin tomorrow. I think I'll try it on a smaller scale first before I dive into holiday meals.

paqman

Nice!  You will like it.  You have to try the crème brûlée from Chef Steps.  Way too easy and crazy good.

Hans61

I bought one off amazon a couple days ago after really liking "hot tubed" frozen left overs (got a food saver last summer). Thought it would be the best way to restore egged left overs to their former glory! Plus with the food saver sous vide revive no reason to not buy big pieces of meat when left overs are so good!

Also, @fishlessman mentioned something about turning chuck roast into something prime-rib like, so after googling that for a while decided I'd get one, think it'll be arriving today unless Amazon's a liar  

I really didn't think I'd ever get one, too many folks here rubbed off on me :-)

Toxarch

I can creme brulee with this? Would have never thought of that. Wonder if it'll work on cheesecake too.

DMW

Toxarch said:

I can creme brulee with this? Would have never thought of that. Wonder if it'll work on cheesecake too.

You sure can:
https://www.chefsteps.com/activities/creme-brulee

Not sure on cheesecake.

Skiddymarker

Toxarch said:

I can creme brulee with this? Would have never thought of that. Wonder if it'll work on cheesecake too.

Yes, ChefSteps has a cheesecake recipe as well. 

Try the rack of lamb, quick sear in some clarified butter in a CI pan, into the bag for a few hours and then do a finish sear when you are ready to eat. Lamb, steak and chops have not seen the grill in some time. 

The Cen-Tex Smoker

You are going to love it. Another tool in the toolbox but you can do some fun stuff with it too. I tend to use it more for mundane tasks but I break of something fun every few months to learn new stuff. Ours is a workhorse. I wondered if it was going to be one of those gadgets that gather dust but we use it all the time and have for years

SGH

@Toxarch
Congradulatons buddy. Hope that you enjoy it. Just a tip to maybe save you some trouble and time. Sous Vide does nothing for anus so don't waste your time. Stick with deep frying your anus. 

The Cen-Tex Smoker

SGH said:

@Toxarch
Congradulatons buddy. Hope that you enjoy it. Just a tip to maybe save you some trouble and time. Sous Vide does nothing for anus so don't waste your time. Stick with deep frying your anus. 

Champagne out the nose on that one. Crap that hurts. 

paqman

Toxarch said:

I can creme brulee with this? Would have never thought of that. Wonder if it'll work on cheesecake too.

It will be the best crème brûlée you ever had

henapple

Great for heating up frozen pulled pork also... Especially when your having a large gathering. Much better than a crockpot IMHO 

Toxarch

Lost me on the fried anus. Guessing that's a joke from another thread?

I might have to try that creme broule on Monday. Guess I need to pick up some small ball jars from the store.

Heating up frozen cooked meat was my first thought. I normally put leftover pulled pork or brisket into smaller vac sealed bags for later and then reheat them in a pot of warm water on the stove. The Joule should do the trick nicely. I even took the leftover tenderloin from tonight and froze them in smaller bags ready to reheat later.

Toxarch

Crème Brulee was okay. Tasted very buttery, I guess from heating the heavy creme. Also made egg nog since it was the same basic ingredients. That came out pretty good. I did learn that you have to fill them past half way or they float. I put jars filled with water on top to weigh them down.



Used raw sugar for the top.