Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sous vide
ninnymugs
Posts: 87
Hello all,
just got got my first sous vide setup. I’ve forbidden everyone I need, now I need some direction. What’s the best place to start with new cooking method? Just looking for some pointers and some assistance. Such great culinary minds on here. I would never think to go anywhere else for help.
Thanks!
just got got my first sous vide setup. I’ve forbidden everyone I need, now I need some direction. What’s the best place to start with new cooking method? Just looking for some pointers and some assistance. Such great culinary minds on here. I would never think to go anywhere else for help.
Thanks!
Comments
-
Good info here. https://eggheadforum.com/discussion/1207618/sous-videSnellville, GA
-
Start simple, thick ass ribeye. 129° for 60-90 minutes. Remember to pat down and re-season before the sear. Enjoy
-
Chuck Roast 30 hours 135....quick sear in a skilled or egg you'll never look backVisalia, Ca @lkapigian
-
-
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Boneless/Skinless Chicken Breast with fresh rosemary, sage and lil EVOO in the bag. 145° for 2hrs.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
Serious eats is a good resource:
https://www.seriouseats.com/recipes/topics/method/sous-vide
Douglas Baldwin provides a deeper dive into the technical side:
https://www.douglasbaldwin.com/sous-vide.html
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Chocolate pots."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
ChefSteps has a nice primer.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I have this app on my phone and use it often. I do all the cooking in our home, out of necessity, not choice, and sous vide makes my life easier while producing consistently good eats.caliking said:ChefSteps has a nice primer.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum