Hot!Sous vide

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Mosca
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Re:Sous vide 2013/12/07 22:41:44 (permalink)
Not yet, Bill. I got the "easy" cookbook that was available, it is almost too easy. But it does show how to adapt different recipes. One method for the protein, then branches to other uses of it as an ingredient: "Make chicken breasts, then use them in any of these dishes."

I had to work late this afternoon, and didn't get home from Wegman's until 7:30, so I'm going to do turkey breasts tomorrow.

Fighting is not my nature, unless it is resisting evil. I've engaged in forum wars, and every time I wind up embarrassed by my behavior. I'd rather take some time and prepare a reasoned response, or just write one and then erase it and move on. Having an opinion is a normal thing, and not a cause to attack or defend. I'd rather we be different than all born from a pod.

Edited to add: I didn't see a free cookbook on the website, but there are scores of recipes there. That works for me.
post edited by Mosca - 2013/12/07 22:50:16
#31
pnwchef
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Re:Sous vide 2013/12/08 09:57:46 (permalink)
Mosca

Not yet, Bill. I got the "easy" cookbook that was available, it is almost too easy. But it does show how to adapt different recipes. One method for the protein, then branches to other uses of it as an ingredient: "Make chicken breasts, then use them in any of these dishes."

I had to work late this afternoon, and didn't get home from Wegman's until 7:30, so I'm going to do turkey breasts tomorrow.

Fighting is not my nature, unless it is resisting evil. I've engaged in forum wars, and every time I wind up embarrassed by my behavior. I'd rather take some time and prepare a reasoned response, or just write one and then erase it and move on. Having an opinion is a normal thing, and not a cause to attack or defend. I'd rather we be different than all born from a pod.

Edited to add: I didn't see a free cookbook on the website, but there are scores of recipes there. That works for me.


I'm looking forward to doing some braising in the Sous Vide. If this process is new to you, think of Cooking fish en papillote. when you slice open the parchment paper you want a nice aroma, not a hard hit of over powering herbs and spices. When doing Sous Vide, less is better when it comes to seasonings and herbs. I plan on doing a lot of braising in the pouches, what I'm looking for is a more intense beef or pork flavor to the meat thats used in the recipe. When braising you will get less Au jus, you may have to make a side gravy or sauce to go with the braised meat. When I get my Water oven, I will let you know what works for me and what I screwed up. .............Good luck with your new cooking adventure..............Bill
#32
Mosca
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Re:Sous vide 2013/12/08 13:40:04 (permalink)
First part was simple. It took about 5 minutes to season and seal, it took about the same amount of time for hot tap water to hit 145*. 2 turkey breasts, a sprinkle each of salt and pepper and S&G rub, 4 pats of butter in each sealed bag.

I'll say the first thing I am NOT going to like: the house will not fill with the scent of cooking.

I'll check in after the Steelers game.
#33
Mosca
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Re:Sous vide 2013/12/08 18:18:16 (permalink)
It was turkey, and cooking it sous vide can't change that. But it was very moist throughout. Searing at the end helped, but wasnt necessary; if I'd purchased skin-on breast that would have made a bigger difference.

I have a lot of learning to do. I'd love to come here and rave, but it really is just another tool. I need to become more proficient, it isn't going to churn out haute cuisine all by itself.
#34
lleechef
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Re:Sous vide 2013/12/08 18:27:48 (permalink)
I'm glad your turkey turned out well!  Did you have enough jus to make turkey gravy?
#35
Mosca
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Re:Sous vide 2013/12/08 20:52:01 (permalink)
There was enough jus, but I served the bird with cranberry/orange/ginger relish, which was out of this world. I'll confess that I actually like the stuff that comes out of the can, but making cranberry sauce is so ridiculously easy (and at least two orders of magnitude better) that I can't fathom why the canned stuff is even marketed.
 
And I missed the smell of turkey roasting. There is an antiseptic quality to the process; food smells and oven heat need to be there. It's not "worse", but it's definitely not the same.
 
I did two breasts. We ate the first, and I sliced the second very, very thin, across the grain (like the first). I bagged it and it will make very good turkey sandwiches for the next few days.
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lleechef
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Re:Sous vide 2013/12/09 13:12:22 (permalink)
I think that is one of my most favorite things about turkey dinner is........the smell! 
#37
pnwchef
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Re:Sous vide 2013/12/09 13:41:29 (permalink)
 canned cranberry sauce was served at the first Thanksgiving dinner. The indians didn't have a can opener so they crushed it on a rock by the river. Needless to say, it mixed with the water, Cranberry juice was invented...............OK, not really, but, it got the kids to eat it at Thanksgiving .
 
Still standing tall, count the rings and you can tell how old it is.....
 

#38
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Re:Sous vide 2013/12/09 14:28:09 (permalink)
Who knew that when I was running hot tap water over a vacuum-sealed package of Shur-Good Chicken Franks (a bargain @ 69 cents for a 1 lb. package) back in the sink of my college dorm room I was actually cooking using the Sous Vide method?  And to think they laughed at my culinary genius.
#39
pnwchef
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Re:Sous vide 2013/12/12 13:01:49 (permalink)
Mosca, I see that our Water oven package is priced at $419 now..........
#40
Mosca
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Re:Sous vide 2013/12/12 18:25:49 (permalink)
Got in under the wire!
#41
pnwchef
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Re:Sous vide 2013/12/18 19:52:14 (permalink)
I tried a Brisket in my Sous Vide water oven. I cooked it at 147 degrees for 24 hrs.

Cut in half

 seasoned and sealed in bags

after it cooked for 24 hrs, I browned it on the grill.


It turned out good, it takes a bit of understanding about thickness and how long to cook. I cooked eggs in it this morning, the yokes were done the whites were runny. Figure that one out........
 
#42
WarToad
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Re:Sous vide 2013/12/18 20:45:38 (permalink)
pnwchef  I cooked eggs in it this morning, the yokes were done the whites were runny. Figure that one out........


http://freshmealssolutions.com/index.php?option=com_k2&view=item&id=65:search-perfect-egg-jueneman&Itemid=100088
 
"
“The important temperatures and proteins when cooking an egg in its shell are:
  • 143°F (61.5°C): the protein conalbumin denatures and causes the egg white to form a loose gel
  • 148°F (64.5°C): the protein livetin denatures and causes the egg yolk to form a tender gel
  • 158°F (70°C): the protein ovomucoid denatures and causes the egg white to form a firm gel (the egg yolk also coagulates around this temperature)
  • 184°F (84.5°C): the protein ovalbumin denatures and causes the egg white to become rubbery.”"
 
"The solution, according to Baldwin, is to cook eggs at a temperature between 70°C/158°F and 84.5°C/184°F, so that the conalbumin and ovomucoids (but not the ovalbumin) will be denatured, for a time to heat the yolk to a temperature around 64.5°C/148°F, yielding a soft-boiled egg with a firm by not rubbery egg white and a soft to creamy yolk. Because the time required for the center of the egg to come up to temperature is a function of the size of the egg, Baldwin has computed a table for eggs of various sizes, “In-Shell Egg Heating Times in a 75°C Water Bath using Circumference.” "
 
(Go to link - Mucho food science - but completely answers your egg yolk/white "doneness" quandry and your solution to sous vide eggs.)
 
 
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WarToad
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Re:Sous vide 2013/12/18 20:52:32 (permalink)
(My best Thomas Dolby voice)  "SCIENCE!!!!" 
 
Slightly off topic factoid - He was a one hit wonder of the 1980s pop music scene.  He went on to develop the code and patent the ringtone for cellphones.  A patent still paid to this day.  On every single cellphone/smartphone.  Every ringtone.  Cha-$$$$-^%$#@#$$%-$$$$-ching.  Baby.   Science!  And one single smart idea.
#44
EdSails
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Re:Sous vide 2013/12/18 21:37:23 (permalink)
I must say I'm impressed with the look of that brisket!
#45
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Re:Sous vide 2013/12/19 08:53:20 (permalink)
WarToad

pnwchef  I cooked eggs in it this morning, the yokes were done the whites were runny. Figure that one out........


http://freshmealssolutions.com/index.php?option=com_k2&view=item&id=65:search-perfect-egg-jueneman&Itemid=100088

"
“The important temperatures and proteins when cooking an egg in its shell are:
  • 143°F (61.5°C): the protein conalbumin denatures and causes the egg white to form a loose gel
  • 148°F (64.5°C): the protein livetin denatures and causes the egg yolk to form a tender gel
  • 158°F (70°C): the protein ovomucoid denatures and causes the egg white to form a firm gel (the egg yolk also coagulates around this temperature)
  • 184°F (84.5°C): the protein ovalbumin denatures and causes the egg white to become rubbery.”"
 
"The solution, according to Baldwin, is to cook eggs at a temperature between 70°C/158°F and 84.5°C/184°F, so that the conalbumin and ovomucoids (but not the ovalbumin) will be denatured, for a time to heat the yolk to a temperature around 64.5°C/148°F, yielding a soft-boiled egg with a firm by not rubbery egg white and a soft to creamy yolk. Because the time required for the center of the egg to come up to temperature is a function of the size of the egg, Baldwin has computed a table for eggs of various sizes, “In-Shell Egg Heating Times in a 75°C Water Bath using Circumference.” "

(Go to link - Mucho food science - but completely answers your egg yolk/white "doneness" quandry and your solution to sous vide eggs.)




WarToad, I cooked the eggs, in shell @ 147 degrees. The white wasn't set, the yoke was cooked 3/4 of the way. I took them out after 1 1/2 hrs. I expected the whites to be set and silky, the yoke to be creamy and runny.............beats me, I'll try a higher temp and a lesser cooking time..............Bill
#46
Foodbme
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Re:Sous vide 2013/12/19 11:41:57 (permalink)
WarToad

pnwchef  I cooked eggs in it this morning, the yokes were done the whites were runny. Figure that one out........


http://freshmealssolutions.com/index.php?option=com_k2&view=item&id=65:search-perfect-egg-jueneman&Itemid=100088
“The important temperatures and proteins when cooking an egg in its shell are:
  • 143°F (61.5°C): the protein conalbumin denatures and causes the egg white to form a loose
  • 148°F (64.5°C): the protein livetin denatures and causes the egg yolk to form a tender gel
  • 158°F (70°C): the protein ovomucoid denatures and causes the egg white to form a firm gel (the egg yolk also coagulates around this temperature)
  • 184°F (84.5°C): the protein ovalbumin denatures and causes the egg white to become rubbery.”"
  • "The solution, according to Baldwin, is to cook eggs at a temperature between 70°C/158°F and 84.5°C/184°F, so that the conalbumin and ovomucoids (but not the ovalbumin) will be denatured, for a time to heat the yolk to a temperature around 64.5°C/148°F, yielding a soft-boiled egg with a firm by not rubbery egg white and a soft to creamy yolk. Because the time required for the center of the egg to come up to temperature is a function of the size of the egg, Baldwin has computed a table for eggs of various sizes, “In-Shell Egg Heating Times in a 75°C Water Bath using Circumference.” "
    (Go to link - Mucho food science - but completely answers your egg yolk/white "doneness" quandry and your solution to sous vide eggs.)
"-so that the conalbumin and ovomucoids (but not the ovalbumin) will be denatured"
My God! The LAST thing I want is for my ovalbumin to become denatured!!!
#47
pnwchef
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Re:Sous vide 2013/12/22 18:49:00 (permalink)
Top Sirloin steaks, Sous Vide........cooked at 134 degrees

Just some salt and pepper, then air tight sealed.

after one hr cooking in the water oven

this is what they look like when they are taken out of the water oven after 1 1/2 hrs.

browned with a nice seasoned crust, about one minute on each side.

a nice medium rare, tender and juicy........

#48
pnwchef
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Re:Sous vide 2013/12/24 18:15:49 (permalink)
 

 
As shown in the above picture, I Grilled one of the pieces of Brisket. The other one I left so I could us it for Hot Beef sandwiches, french dips and Cheesesteaks. I used this piece of brisket more like I would use a Roast Beef.
this how it looks when it's not browned.

Sliced for sandwiches, I made my wife a French dip out of this she said it was tender.

I made a Sliced brisket with melted provolone cheese sauteed mushrooms/peppers/onions, on a slider pretzel roll.........

 
Next time I will cook the brisket at a lower temp for a much longer time. If I have a think brisket, it will cook for about 3 days. All in all the meat was fine, I would like to have the meat cook to a Medium rare. There are so many uses for this cut of meat, the meat is full of flavor and tender.
post edited by pnwchef - 2013/12/24 18:17:52
#49
EdSails
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Re:Sous vide 2013/12/24 18:44:06 (permalink)
Those sandwiches look delicious, Bill!
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pnwchef
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Re:Sous vide 2013/12/29 19:31:16 (permalink)
Sous Vide Meatloaf:
I used a ziplock bag on this, I used the water displacement method to get the air out of the bag.

 
This is how it looks when I took it out of the water oven. I cooked it at 140 degrees for 2 hrs.
 

 
Browned under the broiler for a few minutes for a nice crust.
 

 
ready to eat
 

 
I call this my New Haven Meatloaf, named after a good friend of mine.
#51
Michael Hoffman
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Re:Sous vide 2013/12/29 19:35:35 (permalink)
Your New Haven friend would have put it into a 350 degree oven for an hour, and wouldn't have wasted a Ziplock.
#52
lleechef
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Re:Sous vide 2013/12/29 19:36:04 (permalink)
I say throw the darn thing in the oven and quit foolin' around.  You have friends from New Haven?  Do they cook their meatloaf in boiling water??  Must be a Connecticut thing.   
#53
pnwchef
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Re:Sous vide 2013/12/30 18:59:13 (permalink)
 Old Lyme Connecticut, Sous Vide Center Cut Pork Chops.. These were sealed air tight with fresh Rosemary and butter on one side and Smoked Hog Jowl on the other side.
 




 
 
post edited by pnwchef - 2013/12/30 19:38:29
#54
Michael Hoffman
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Re:Sous vide 2013/12/30 19:07:24 (permalink)
I think you must be boiling your brain in that water oven. It's Old Lyme. A lime is a green citrus fruit best served raw with a rum and tonic.
#55
chefbuba
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Re:Sous vide 2013/12/30 19:39:59 (permalink)
Michael Hoffman

Your New Haven friend would have put it into a 350 degree oven for an hour, and wouldn't have wasted a Ziplock.


#56
pnwchef
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Re:Sous vide 2013/12/30 19:54:31 (permalink)
Michael Hoffman

I think you must be boiling your brain in that water oven. It's Old Lyme. A lime is a green citrus fruit best served raw with a rum and tonic.

I thought it was Old Lymon at first, then I was drinking a Limeade, never mind.......
#57
pnwchef
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Re:Sous vide 2013/12/30 19:57:18 (permalink)
chefbuba

Michael Hoffman

Your New Haven friend would have put it into a 350 degree oven for an hour, and wouldn't have wasted a Ziplock.




Buba, he doesn't need any help, if people agree with him it will never end.
#58
hatteras04
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Re:Sous vide 2013/12/30 20:17:33 (permalink)
That pork chop looks delicious! Actually the whole plate does. How long did you cook the pork?
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pnwchef
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Re:Sous vide 2013/12/30 20:59:32 (permalink)
hatteras04

That pork chop looks delicious! Actually the whole plate does. How long did you cook the pork?


Thxs, 2 1/2 hrs at 134 degrees.............It could stay in the water for up to 5 to 6 hrs with no change in quality.
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