Hot!Sous vide

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Foodbme
Porterhouse
Re:Sous vide 2013/12/31 04:15:46
PNWCHEF
Does the long cooking times really make sense from a cost of time factor in your restaurant?
Doesn't seem to make any economic sense and the ability to cook the quantities you need from a time and availability standpoint unless you're cooking stuff in a hog trough!
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2013/12/31 10:00:31
 
Foodbme, this is for home use. I didn't have any use for it when I was in business. For me it's just a different method of cooking some items. I still like braising a Chuck Roast on the stove. The Sous Vide method, cooks the meat in a much gentler way. I have some whole Top Rounds that I plan on cooking Sous Vide. The cuts I have, don't have a fat cap to protect the meat. Cooking this in the oven with dry heat would not give me a best results. Cooking it Sous Vide will give the roast a nice top to bottom same temp results. I have more cuts of meat in my house than most people have. There are some meats that will cook three days in the water oven. Cuts like Brisket, and any other tough meat will be low and slow cooking. Like I said, this is just another way of cooking...
Foodbme
Porterhouse
Re:Sous vide 2013/12/31 16:20:23
pnwchef 
Foodbme, this is for home use. I didn't have any use for it when I was in business. For me it's just a different method of cooking some items. I still like braising a Chuck Roast on the stove. The Sous Vide method, cooks the meat in a much gentler way. I have some whole Top Rounds that I plan on cooking Sous Vide. The cuts I have, don't have a fat cap to protect the meat. Cooking this in the oven with dry heat would not give me a best results. Cooking it Sous Vide will give the roast a nice top to bottom same temp results. I have more cuts of meat in my house than most people have. There are some meats that will cook three days in the water oven. Cuts like Brisket, and any other tough meat will be low and slow cooking. Like I said, this is just another way of cooking...

Somehow I got the impression you were actively in the restaurant business.
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/13 15:01:23
I made a Sirloin tip Roast Sous Vide on Saturday. It was good as a Roast Beef dinner with horseradish.........no pic's, the Seahawks were on taking care of some cajun folks.
 
Sunday, I deboned a turkey breast and cooked them Sous Vide @150 degree for 4 hrs............nice and juicy, all this for a turkey sand with mayo, how boring is that! it was good.......
 

Browned in butter

My boring sandwich, look how moist.

 
 
EdSails
Filet Mignon
Re:Sous vide 2014/01/13 15:15:56
Great color on the breast. I'm sure it is delicious!
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/13 15:48:32
How can you eat a turkey sandwich without stuffing and a slice of jellied cranberry sauce? But at least you got the bread right, and the mayonnaise. I'll take two, please. I have my own cranberry sauce -- complete with ridges.
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/13 15:57:16
Michael Hoffman

How can you eat a turkey sandwich without stuffing and a slice of jellied cranberry sauce? But at least you got the bread right, and the mayonnaise. I'll take two, please. I have my own cranberry sauce -- complete with ridges.

Michael, I almost opened up the can of cranberry sauce. I didn't feel like making stuffing, I made turkey noodle soup. It must be a CT thing, I love turkey, cbs and stuffing with mayo on white bread..........great minds.........
 

post edited by pnwchef - 2014/01/13 16:01:28
lleechef
Sirloin
Re:Sous vide 2014/01/13 16:03:25
What great minds?  I didn't see any.
Gotta admit, that turkey does look nice.  Even if you did cook it sous vide. 
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/13 16:09:12
Pay no attention to her, except about the turkey looking nice.
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/13 16:13:21
Michael Hoffman

Pay no attention to her, except about the turkey looking nice.

 
Michael, Lisa may be knocking down our reputation to a new bottom. I think it's a nice way to start off the new year............
lleechef
Sirloin
Re:Sous vide 2014/01/13 16:14:22
Yeah, you're both a couple of turkeys.......
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/13 16:17:08
gobblegobblegobble
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/26 14:22:26
Michael, I know it's hard to teach an old dog new tricks. I just made a 3lb meatloaf and plan on cooking it Sous Vide, AGAIN! I know your wondering why, why would anyone do this, not only once in their life time, but twice. It was on the request of other family members who tried, and liked the first meatloaf. I asked these people that were once skeptical of this new cooking process why, why in Gods name would they want this cooked this way again. Their answer, not my answer is......Because, it was nice and moist and flavorful........case closed....go take a nap, it will be out of the water oven in three hrs.............pnwc
 

Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/26 14:51:23
OK. I give in. I'll have to go pick up a few pounds of ground chuck and some ground pork to make a few meatloaves for the freezer. I love it when a meatloaf is in the oven topped with some bacon slices, and the aroma becomes so tantalizing that you just can't wait. But you have to wait because there's no eating till lleechef's magnificent mashed potatoes are ready.
lleechef
Sirloin
Re:Sous vide 2014/01/26 14:58:00
A MEATLOAF THROWDOWN!!!!
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/26 15:03:04
lleechef

A MEATLOAF THROWDOWN!!!!

I'll meet you guys half way, Oregon........
lleechef
Sirloin
Re:Sous vide 2014/01/26 15:21:07
That's not halfway.  Geeze, didn't you take geography?
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/26 15:25:46
He's from Bridgeport. They don't teach geography there. 
Foodbme
Porterhouse
Re:Sous vide 2014/01/26 16:27:51
They don't teach Geography ANYWHERE anymore!
A kid today can't find their way to the bathroom without a GPS!
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/26 16:48:30
lleechef

That's not halfway.  Geeze, didn't you take geography?

 
Lisa, I'll be ridding Li'l Piggy, my butt say's Oregon is halfway.........
 
Michael, everything I learned in Bridgeport, was learned on the street............
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/26 16:51:48
pnwchef

lleechef

That's not halfway.  Geeze, didn't you take geography?


Lisa, I'll be ridding Li'l Piggy, my butt say's Oregon is halfway.........

Michael, everything I learned in Bridgeport, was learned on the street............

Everything depends on which street.
lleechef
Sirloin
Re:Sous vide 2014/01/26 17:29:39
Foodbme

They don't teach Geography ANYWHERE anymore!
A kid today can't find their way to the bathroom without a GPS!

You're right.  I am so old I use maps! 
lleechef
Sirloin
Re:Sous vide 2014/01/26 17:35:30
pnwchef

lleechef

That's not halfway.  Geeze, didn't you take geography?


Lisa, I'll be ridding Li'l Piggy, my butt say's Oregon is halfway.........

Michael, everything I learned in Bridgeport, was learned on the street............

If you're riding Li'l Piggy then I'll hook up my cats to a sled......we'll see who's meatloaf is the best after that! And don't drag that darn sous vide machine on that pig!!!!
post edited by lleechef - 2014/01/26 17:37:12
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/26 20:34:25
lleechef

pnwchef

lleechef

That's not halfway.  Geeze, didn't you take geography?


Lisa, I'll be ridding Li'l Piggy, my butt say's Oregon is halfway.........

Michael, everything I learned in Bridgeport, was learned on the street............

If you're riding Li'l Piggy then I'll hook up my cats to a sled......we'll see who's meatloaf is the best after that! And don't drag that darn sous vide machine on that pig!!!!

Lisa, Li'l piggy doesn't carry no stinking ovens, that's what the chickens are for silly..........
porkbeaks
Double Chili Cheeseburger
Re:Sous vide 2014/01/26 22:29:26
I really like cooking sous vide. Steaks, chicken, fish, but meat loaf? No friggin' way!
EdSails
Filet Mignon
Re:Sous vide 2014/01/26 22:50:19
I've heard it really makes raccoon tender......
Michael Hoffman
Double-chop Porterhouse
Re:Sous vide 2014/01/27 12:00:04
The best thing for tenderizing a raccoon is a heavy truck.
pnwchef
Double Chili Cheeseburger
Re:Sous vide 2014/01/28 09:51:35
Looks like Sous Vide Raccoon is in the cards... This was on Serious eats:
I'm thinking some slow cooked Raccoon for the Super Bowl......
 

Down South: How to Cook a Raccoon

Jed Portman



  • SLIDESHOW: Down South: How to Cook a Raccoon
    [Photographs: Jed Portman]
    WARNING: This slideshow contains graphic images. Click with caution.
    "Big George" Drayton comes by his nickname honestly. He is a stone pillar of a man. I remember him standing at the doors to Sea Island's Cloister hotel—built by my great-grandfather's brother in 1928—back when I could hardly walk, smiling and calling out to guests by name. Drayton, 67, has worked at Sea Island for 45 years now. He grew up on a family farm near Hazlehurst, Georgia, a few counties inland.
    While some of the culinary staples of Drayton's country childhood—fried chicken, biscuits, sweet potatoes and okra—have skyrocketed to headlining spots on big-city menus, baked raccoon, once a holiday treat for the Draytons and other rural families, has all but disappeared from the Southern dinner table.
    "I grew up eating raccoon and sweet potatoes," Drayton says. "Once you put those sweet potatoes around him, and you parboil him, and you bake him—let me tell you, you have a good eat there. But none of the young people know how to do that."

    George Drayton.
    Despite what you might think, raccoon tastes pretty good when cleaned and cooked properly. Like dark-meat chicken or turkey, though it is greasier and more tender than either.
    Where can you find a raccoon to cook? If you live in the country, you might be able to buy one from a friend or neighbor. In South Georgia, I know, many more are shot and trapped than are cooked, and I imagine that most people would be more than happy to make money from a carcass that would otherwise go to waste.
    If you can shoot, you can get one yourself. In some parts of the South, people hunt raccoons with dogs. 'Coon hunters in South Georgia, though, are more likely to go out with a powerful flashlight and a little .22 rifle. Have a friend shine a light into a live oak tree on a cold night, when the raccoons will be out feeding,* and you might catch the glimmer of a set of eyes. Get your gun up, quickly—"Raccoons don't like to look at you," says my cousin, an avid 'coon hunter, "But they'll look at your light for a second"—and shoot between them. Then follow Big George's instructions.
     
  • Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/01/28 13:02:21
    I hate to have to be the one to tell you this, but they hunt raccoons with dogs in Connecticut, and the rest of the north, too.
    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/01 17:33:00
    This is a Top Round ready for the Sous Vide water oven. 
     

     
    Cooked at 132 degrees for 15 hrs
     

     
     
     
     
     
     
    Greymo
    Filet Mignon
    Re:Sous vide 2014/02/01 17:52:28
    Heck, we don't need any dogs here to hunt racoons.  For some strange reason, our neighbor's stacks of firewood are crawling with them.  I cannot figure it out as we have never seen a racoon near our firewood.
    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/01 17:54:41
    Gee, after 15 hours at 132 degrees, except for the shape, it looks like a healthy pancreas.
    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/01 19:20:29
    Greymo

    Heck, we don't need any dogs here to hunt racoons.  For some strange reason, our neighbor's stacks of firewood are crawling with them.  I cannot figure it out as we have never seen a racoon near our firewood.

    They probably know there's a lawyer in the house and they don't want to get sued.
    Foodbme
    Porterhouse
    Re:Sous vide 2014/02/02 01:26:00
    While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
    It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.
    bartl
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/03 12:41:12
    Foodbme While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
    It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.

    Mind you, I never even HEARD of sous vide until this thread. But it makes sense for a number of things. For example, it used to be common for steak houses to pre-cook steaks to very rare, and just finish them off to the desired degree of doneness on order (which is how I got into the habit of ordering them medium rare instead of rare). From what I've been seeing in this thread and have read elsewhere, it seems that now, notably with roast beef, they cook them to the desired degree if even doneness, and finish them off in a convection oven to get the crust (I'm thinking Baked Alaska).
     
    Bart
    EdSails
    Filet Mignon
    Re:Sous vide 2014/02/06 16:45:08
    Last night I had the huge pleasure of dining at Broadway by Amar Santana, one of the top restaurants in Southern California started by one of Charlie Palmer's proteges. Chef Amar spent a good amount of time with me and discussed one of his passions, sous vide.

    I had a delicious Octopus a la Plancha , octopus cooked in the sous vide for 24 hours and then grilled to finish.

    I also had his delicious Balsamic Glazed Duroc Pork Belly, also cooked in the sous vide to make the meat melt-in-your-mouth tender.

    He told me he also cooks his Grilled Smoked Kurobata Pork Delmonico in the sous vide after smoking and before grilling. He also took some chicken out of the sous vide in front of me, to be made into a dish called Mary's Farm Free Range chicken, with chantarelles, ricotta cavatelli, peas, pickled ramps and roasted garlic au jus.
    After tasting what sous vide can do in the hands of a master, I have new respect for the technique. PNWChef, I can hardly wait to taste something of yours made sous vide!
    post edited by EdSails - 2014/02/06 16:46:53
    lleechef
    Sirloin
    Re:Sous vide 2014/02/06 17:40:13
    That certainly is some beautiful food!
    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/06 18:20:25
    Good God! EdSails has gone over to the Dark Side.
    EdSails
    Filet Mignon
    Re:Sous vide 2014/02/06 19:37:54
    Michael Hoffman

    Good God! EdSails has gone over to the Dark Side.

     
    Just needed to treat my system to something different after the Cracker Box and before the Cincinnati Chili Crawl!
     

    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/06 19:56:59
    EdSails

    Michael Hoffman

    Good God! EdSails has gone over to the Dark Side.


    Just needed to treat my system to something different after the Cracker Box and before the Cincinnati Chili Crawl!



    Well, the Cincinnati Chili Crawl is about a gathering. The, um, featured food is just something to whet the appetite for getting together.

    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/07 09:09:34
    EdSails

    Last night I had the huge pleasure of dining at Broadway by Amar Santana, one of the top restaurants in Southern California started by one of Charlie Palmer's proteges. Chef Amar spent a good amount of time with me and discussed one of his passions, sous vide.

    I had a delicious Octopus a la Plancha , octopus cooked in the sous vide for 24 hours and then grilled to finish.

    I also had his delicious Balsamic Glazed Duroc Pork Belly, also cooked in the sous vide to make the meat melt-in-your-mouth tender.

    He told me he also cooks his Grilled Smoked Kurobata Pork Delmonico in the sous vide after smoking and before grilling. He also took some chicken out of the sous vide in front of me, to be made into a dish called Mary's Farm Free Range chicken, with chantarelles, ricotta cavatelli, peas, pickled ramps and roasted garlic au jus.
    After tasting what sous vide can do in the hands of a master, I have new respect for the technique. PNWChef, I can hardly wait to taste something of yours made sous vide!

    Ed, I think it was great he spent so much time with you about his passion for the Sous Vide process. I would think the whole meal was full of flavor/melt in your mouth delicious. As you saw with Chef Amar Santana's presentation, his passion for food is over flowing with pride.......This is the kind of Chef and restaurant you want to call your favorite place to dine.
    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/07 18:20:04
    Foodbme

    While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
    It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.

     
    Ok, now for Foodbme, I reheated the roast in the Sous Vide at 131 degree for about an hour.  I browned the seasoned roast top round  in butter. Then served it with roasted red potatoes, roast beef slices with horseradish sauce. The meat was as tender as a Prime Rib, not bad for a tough piece of meat.
     

     
    Notice, when cooking this roast and reheating it, it still has nice red meat......
     

     
    These are the roasted potatoes, I do use the stove oven every now and then.....
     

    EdSails
    Filet Mignon
    Re:Sous vide 2014/02/07 18:28:13
    I am amazed, pnwchef, that the roast still has that perfect pink color. it looks delicious!
    lleechef
    Sirloin
    Re:Sous vide 2014/02/07 18:53:19
    I'm amazed he used the stove! 
    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/07 19:09:03
    I'm amazed someone is reading this post........
    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/07 19:15:10
    It's safer than drinking cyanide.
    JRPfeff
    Filet Mignon
    Re:Sous vide 2014/02/09 09:24:48
    Over the last few years I have had some really disappointing steaks at steakhouses/restaurants where the quality should be outstanding. I've noticed it mostly with NY Strips and sometimes with ribeyes. The steaks are usually sold as "prime."

    I have found the meat to be extremely "stringy" causing me to be unable to completely chew it and eventually spit out the meat to avoid choking.

    Could this be related to sous vide pre-preparation by restaurants? Or are they growing beefs different than they used to? I don't think my teeth are any worse than they used to be.
    post edited by JRPfeff - 2014/02/09 09:25:57
    porkbeaks
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/09 10:07:44
    I doubt very much if sous vide prep has anything to do with what you are describing. All the steaks I've cooked at home by this method have been outstanding. Beef, pork, and chicken have never been "stringy". I think the problem lies elsewhere.



    JRPfeff

    Over the last few years I have had some really disappointing steaks at steakhouses/restaurants where the quality should be outstanding. I've noticed it mostly with NY Strips and sometimes with ribeyes. The steaks are usually sold as "prime."

    I have found the meat to be extremely "stringy" causing me to be unable to completely chew it and eventually spit out the meat to avoid choking.

    Could this be related to sous vide pre-preparation by restaurants? Or are they growing beefs different than they used to? I don't think my teeth are any worse than they used to be.


    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/13 12:32:37
    It's time to cut into the Spanish Chorizo and Salami. They both had nice color, wonderful taste. I'm going to make an omelet with a Chorizo tomorrow, I think it will be better eating it with other foods, or with crusty bread and cheese. This recipe called for a lot of Smoked paprika, you can see this is the photo. After I cut into the Chorizo a bit more, I would like to see some of the hot pepper chili flakes I put in this recipe........
     


    Michael Hoffman
    Double-chop Porterhouse
    Re:Sous vide 2014/02/13 12:41:40
    OK. They look good. May I please have a salami and sharp provolone on a sub bun with olive oil, oregano, roasted red pepper and some good black olives? I'll gladly pay you (next) Thursday for a salami sub today.
    ChrisOC
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/13 12:45:30
    They look very good. 
    pnwchef
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/13 12:51:15
    Michael Hoffman

    OK. They look good. May I please have a salami and sharp provolone on a sub bun with olive oil, oregano, roasted red pepper and some good black olives? I'll gladly pay you (next) Thursday for a salami sub today.

    we can call it a Italian Grinder.............I should have put this on the other post, don't know why the Hell I put it on the Sous Vide post...............
     
    Thanks Chris..........
    post edited by pnwchef - 2014/02/13 12:52:16
    lleechef
    Sirloin
    Re:Sous vide 2014/02/13 12:54:05
    We were wondering that too
    Doesn't matter, they look fantastic.  Nice job, chef!
    felix4067
    Filet Mignon
    Re:Sous vide 2014/02/14 15:09:35
    porkbeaks
    Double Chili Cheeseburger
    Re:Sous vide 2014/02/14 16:01:43

    Nice article. This item caught my eye.
    https://www.shopstarter.c...08738346/the-searzall/


    felix4067

    Ran across this today... 2014 Is Going To Be The Best Year Yet For Home Sous Vide



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