Sous Vide

[Guest photorob]

Does anyone do it?

With the advent of sub $200 immersion cookers readily available on the market, cooking Sous Vide has really taken off on this side of the pond.

I just got a Anova WiFi Precision Cooker, and have been playing around with it for the last week or two.

Made the most flavoursome, perfectly cooked meat I've ever had out of a cheap beef trip tip, some herbed coffee rub, 6.5 hours @131 degrees in the sous vide bath, and a blow torch to finish/sear.

...certainly not for the impatient, I learned that the first time I used it.

For those who have one of these gadgets, what do you guys make, any recipes or ideas to share?

[PapaDisco]

damn that's a delicious looking pic!

[helix]

Just wonder about cooking in plastics...................

[WillEd11]

I'm all in! Got a Sous Vide Supreme out of Sky Mall several years ago and have been loving it ever since. Puts out some AMAZING food. I've (almost) stopped going to steakhouses because I'm getting better cooks at home.

Sent from my iPhone using Tapatalk

[Lotusguy]

Too much work/time and I don't like cooking in plastic.

[LGC]

Just cook at low temp, then do a final sear. I'm interested, but I find the extra cost and time to be excessive. I have a hard time planning and cooking meals that require advanced prep.

[Guest photorob]

I'm all in! Got a Sous Vide Supreme out of Sky Mall several years ago and have been loving it ever since. Puts out some AMAZING food. I've (almost) stopped going to steakhouses because I'm getting better cooks at home.

Sent from my iPhone using Tapatalk

Holy hell that all looks great. I hear ya, really incredible beef out of the sous vide, but I agree it's tough to make time for it. So far so good however.

Fish looks excellent, what is it?

[WillEd11]

Holy hell that all looks great. I hear ya, really incredible beef out of the sous vide, but I agree it's tough to make time for it. So far so good however.

Fish looks excellent, what is it?

That is a halibut filet. One of my buddies manages ranches in Texas in the winter (during bird/deer season) and fishes in Alaska for Salmon/Halibut in the summer. Lucky for us... he lives nearby and always provides us with some very fresh and tasty fish. That recipe was a Parmesan Risotto topped with Sous Vide Halibut (at 125F) and champagne lemon cream sauce. It was our take on a dish that the Mrs and I love that's served at a restaurant in Dallas, TX called Cafe Pacific.

So I think the advance prep work really isn't that bad. I can get a steak fully cooked in this thing in like 1.5-2 hours depending on the thickness. I usually take my meat to 131F and then take it up to 134F (perfect medium rare) on the grill via 600F for 60 seconds on each side. For more delicate items like fish, scallops, or lobster... I usually use a torch to get the sear. Most fish only takes around 45 minutes in the Sous Vide. This thing is great for hosting dinner parties because you can prep the things you want to put in the Sous Vide the day before or right when you get off work. Just throw whatever you have into the machine at your convenience since it can't overcook... sit back and have cheese/wine/cigar/conversation with friends/family... and you don't have to worry about ruining the meal or not enjoying yourself. Everyone that we've had over just loves what the Sous Vide is able to accomplish. So much so... that we're taking it with us to the lake this weekend to handle some pork chops while we prepare the boat to be winterized. My buddy that's joining us is new to the hobby and just got his "New to Habanos" sampler. Hopefully he brings some to try! Cheers!