Sous Vide Everything

[Flyn]

weird, sous vide to me is no better or worse than typical cooking methods... just different really, once each method gets figured out more and more.

I think the consistency of the sous vide cooking is its strong point. I can make a great steak using traditional methods but I can get different doneness from different steaks on the same grill.

I think sous vide cooking needs a better sear tool. The searzall seems promising but it's still slow. Cast iron/steel pans work but smoke up the house. Whoever comes out with a better searing tool will make some money once the word gets out.

 

[Yaj Yak]

bruh garage stove is key for low smoke.

or a badass hood.

 

[Yaj Yak]

[MENTION=10447]crooks[/MENTION], that a dry age or a wet age, what's your setup?

 

[crooks]

I smoke out the garage with a steel pan on the side burner of the weber.

I had 38 day and 45 day. The 38 was better. 60 day is going to suck. I'm 90% sure I wont like it and might give the rest of my Umi bags away. 30-40 day dry age is the sweet spot but fake dry aged with Koji rice is just as good if not better. Fresh still is best so far for me.

This tenderizer is amazing. You guys should try it.
https://www.amazon.com/dp/B07D3L5HRH/?tag=tcg21-20

 

[crooks]

[MENTION=10447]crooks[/MENTION], that a dry age or a wet age, what's your setup?

https://www.drybagsteak.com/

Its not worth it to set up a dedicated fridge. Dry aged steak isnt that good.

 

[Flyn]

I'll have to check that out.

My garage was converted into a 4th bedroom so that's out. I could do it on my Weber on the lanai. I think a good sear device would heat up the internal meat less than a pan does.

Here's the Searzall that the guys use on the show. $75 on Amazon.

https://www.amazon.com/dp/B00L2P0KNO/?tag=tcg21-20

 

[crooks]

I have a weed torch I use for starting charcoal when I dont want to wait for a chimney. I should see how it would sear a steak.

https://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html

 

[Flyn]

Use a large flame and keep the meat away from the flame right by the torch. Supposedly, that's where the bad tasting stuff is. Use the very end of the flame.

I have used my torch but it's way too slow.

 

[Yaj Yak]

https://www.drybagsteak.com/



Its not worth it to set up a fridge. Dry aged steak isnt that good.

much past 20/30 days I haven't liked much

i am going to set up a fridge myself once i find a small enough one with a fan and shit.

following this

https://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

 

[Yaj Yak]

interesting


https://www.amazon.com/dp/B07FYSM1PY/?tag=tcg21-20


https://www.amazon.com/dp/B07FYVG7MJ/?tag=tcg21-20

 

[Flyn]

$800 for a mini fridge with a UV light attached? Sounds a bit pricey.

 

[Yaj Yak]

right

but that's how sous vide circulators started out

 

[crooks]

I would just use a mini fridge and a fan before I bought one of those.

I have a mini fridge I dont use maybe I should try it against the umi bags but I told myself Im not buying anymore primal cuts this year.

 

[Yaj Yak]

Right, for DIY cheap asses like our self, the minifridge/fan in the garage combo will work well.

I'm saying that it's interesting that it is being commercially produced.

 

[crooks]

I did set up a home made sous vide with a fish tank heater and ranco controller before I bought an Avona

 

[Yaj Yak]

seems extreme when you could

a) buy an anova for less than a hundred bucks.

b) wire up a crock pot to do it as well.

 

[crooks]

Even if you have everything at your house already from your saltwater fish tanks?

 

[Yaj Yak]

well


that changes things then

 

[crooks]

Have you tried Koji rice?

https://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji


The funk isnt as strong and it has a touch of sweetness to it.

https://www.amazon.com/dp/B004FH67ZQ/?tag=tcg21-20

 

[Yaj Yak]

well that's pretty neat

 

[Flyn]

https://www.youtube.com/watch?v=lgSMR0P56o8

 

[crooks]

I've done the 45 day dry aged vs koji rice vs fresh rib eyes. 2 out of the 3 people voted fresh steak the other one picked koji rice. I really like the blind test test style.

 

[b00sted]

Just picked up this bad boy for $43. I didn't want to spend double or triple for an Anova with a bunch of features I don't care about.

https://www.amazon.com/gp/product/B06XWVXNWQ/?tag=tcg21-20

 

[Flyn]

I like to check on the cook if nobody's home so I like the Anova wifi. If you're going to be there for the cook, it shouldn't matter much.

 

[b00sted]

Yeah, I don't foresee an instance where I won't be home while it's cooking, so I'm not too worried about that.

I've seen a lot of complaints about the latest Anova app/firmware anyways. It seems like it's been problematic.