Sous Vide Everything

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Thirdgen89GTA

Thirdgen89GTA

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  • #54
    Flyn said:
    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.
    Click to expand...

    One of the reasons I don't use a cast iron skillet to do the searing when I Sous Vide is that it does basically destroy the apartment for days the one time I did it. I was smelling it for a week. The hood vent just could not keep up with the smoke.

    I've used a heat-gun previously. Works, just way too damned slow.
     
    Lord Tin Foilhat

    Lord Tin Foilhat

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  • #59
    21 eggs! IMG_20181223_115812.jpeg
     
    SleeperLS

    SleeperLS

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  • #61
    I had some free time today, so I decided to make my own sous vide pot to cook stuff in. I had this aluminum liner from an old electric frying deal my mom gave to me that I never use. I took the liner out and have the base for my pot. The walls were too tall for the cooker, so I took my cutting wheel to it and shaved off 4 inches to get the cooker sitting right.

    I took the insulation wrapping that came with my Wagyu beef shipment and wrapped it around the pot for insulation. Then, I have some heavy duty aluminum foil for the lid part of it. This thing works perfect. It keeps 3.5 gallons of water at 155 without hesitation. I highly doubt I will ever need more water space that this. I should be putting my brisket in shortly.
    20181223_102727.jpeg20181223_102748.jpeg
     
    Flyn

    Flyn

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  • #72
    I saw that. Tempting.

    I'm sous viding some pork chops tonight. 3 hrs. at 140*. I'll sear them in cast iron when they're ready.

    Did a couple prime steaks last night. 2 hrs. at 134*. The one I ate was one of the best steaks I ever had. Cut it with a fork. Perfect medium rare all the way through. Lawry's seasoning salt and Indian pepper that I put on before searing them.
     
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