LEGEND Food Porn

[RamFan503]

Tasty.

I had Chicago style dogs last night and some heat from pickles would have been good.

That is a GREAT way to make hotdogs.

Lets start a sous vide thread, I'm interested in that.

I'm doing sous vide beef ribs right now while I'm at work. They should take about 25 hours.

 

[Loyal]

I'm doing sous vide beef ribs right now while I'm at work. They should take about 25 hours.

What about the microwave version?

 

[coconut]

What about the microwave version?

25 hours sounds right. Oh so tender. I wish I could have some.

 

[RamFan503]

What about the microwave version?

Sacrilege!

 

[LesBaker]

I'm doing sous vide beef ribs right now while I'm at work. They should take about 25 hours.

Info bitches!!!!!!

I need info!!!!!

 

[RamFan503]

Info bitches!!!!!!

I need info!!!!!

First get a sous vide unit. The Anovo is the one I bought and it gets great ratings and has been pretty easy to use. Get the one with Wi-Fi.

 

[RhodyRams]

does one need a vacuum sealer with the sous vide unit?

 

[LesBaker]

First get a sous vide unit. The Anovo is the one I bought and it gets great ratings and has been pretty easy to use. Get the one with Wi-Fi.

I'm looking at them including the Nano version.

Can you give me some idea about times per pound for beef and chicken?

Thanks!

 

[RamFan503]

I'm looking at them including the Nano version.

Can you give me some idea about times per pound for beef and chicken?

Thanks!

Everything pretty much takes a fair amount of time. The thing is that it cooks at such a constant temperature, you can go longer without over cooking. For example, you can do a perfectly medium rare steak at 130 degrees and do it in an hour or three hours - it mainly depends on thickness and type/grade of cut. The internal temperature will never get above 130 but once the internal temperature has been achieved, the meat will continue to break down. So for example, a fillet mignon will turn to mush potentially while a chuck steak will still be tough in the same time period.

The really cool thing is that as long as the internal temp has been reached, you don't really need to worry all that much about timing. If you're an hour late in taking it out... No biggie. It will just be a little more tender.

Because you cook in water in a sealed bag, the cook is way more gentle and controlled. You virtually can't overcook a steak or chop. And all you do is either sear, put grill marks, or torch your perfectly cooked cut.

My goal though is to go the extra step that has proven to be a bit difficult according to various chefs. That goal is to bag up complete meals so that I can set my sous vide and go work out or sit in the hot tub or float the river, etc... and have dinner waiting for me.

 

[RamFan503]

And @LesBaker - one of the really cool things about the Anovo I bought is that with the Wi-Fi, you can go on the app, cruise through recipes and either pick one or find one close to what you have in mind and then just push the "cook this recipe" option and it sets the temp and timer automatically. Easy peasy.

I don't think the nano has Wi-Fi. Right now, the one I have is $50 off. So it's IIRR $50 more than the nano but well worth it. I've used lower end ones and they work but...meh.

 

[RamFan503]

does one need a vacuum sealer with the sous vide unit?

It's best but not needed. You can use zip locks and just slowly submerge them it water and finish sealing them as the air escapes. Or just say fuck it and suck the air out of the bag like I always used to do.

I have to say though that I just bought a pretty nice vacuum sealer at Sam's Club for $99 and if came with a bunch of bags.

 

[RhodyRams]

well I have been thinking about the sous vide unit..but 2 things hinder me...first is wifey doesnt eat meat, doesnt even like to handle it uncooked, so that would leave it to me to do all the prep work. Second, not too keen on cooking in plastic bags..BPA free or not

 

[CGI_Ram]

well I have been thinking about the sous vide unit..but 2 things hinder me...first is wifey doesnt eat meat, doesnt even like to handle it uncooked, so that would leave it to me to do all the prep work. Second, not too keen on cooking in plastic bags..BPA free or not

These are very low temps, though. Like 130 F. Melting point for a low density polyethylene like a sandwich bag is north of 220 F.

I’m not super into understanding BPA but bisphenols melt even hotter. Quite hotter. I have some plastic background but not knowledgeable again with BPA.

As far as being vegetarian, throw some veggies in the water around your bags and tell her your making soup.

 

[LesBaker]

And @LesBaker - one of the really cool things about the Anovo I bought is that with the Wi-Fi, you can go on the app, cruise through recipes and either pick one or find one close to what you have in mind and then just push the "cook this recipe" option and it sets the temp and timer automatically. Easy peasy.

I don't think the nano has Wi-Fi. Right now, the one I have is $50 off. So it's IIRR $50 more than the nano but well worth it. I've used lower end ones and they work but...meh.

Holy shit it has autopilot lol.

 

[RhodyRams]

These are very low temps, though. Like 130 F. Melting point for a low density polyethylene like a sandwich bag is north of 220 F.

I’m not super into understanding BPA but bisphenols melt even hotter. Quite hotter. I have some plastic background but not knowledgeable again with BPA.

As far as being vegetarian, throw some veggies in the water around your bags and tell her your making soup.

thanks for the input Danny. Anyway you can convince my wife to let me buy one? LOL

 

[dieterbrock]

Who knew that my mom was cooking “Sous Vide” the whole time??

 

[coconut]

Who knew that my mom was cooking “Sous Vide” the whole time??
View attachment 33456

Not really.

 

[RamFan503]

.first is wifey doesnt eat meat, doesnt even like to handle it uncooked

So I'm the only one thinking what I'm thinking?

 

[…..]

These are very low temps, though. Like 130 F. Melting point for a low density polyethylene like a sandwich bag is north of 220 F.

I’m not super into understanding BPA but bisphenols melt even hotter. Quite hotter. I have some plastic background but not knowledgeable again with BPA.

As far as being vegetarian, throw some veggies in the water around your bags and tell her your making soup.

Sub topic I know but.....I used to make the Tilia Food Saver bags at Winpack Films years ago. We made 30O pound rolls of that stuff and had to run the web path through a water bath to keep edges from curling inward. It’s made on a 7 layer co-extrusion line and if I recall correctly, layers 3 and 5 were EVOH. Can’t remember what properties the EVOH provided- May have been UV protection.

The zip lock bags though are 100% LLDPE ....ours were 89% Virgin and 11% regrind.

My wife like to use those crock pot bags and it feels odd to use plastic in any cooking, but I suppose low and slow is ok if you can get past the mental part lol

 

[RhodyRams]

So I'm the only one thinking what I'm thinking?

what too you so long?