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 Sous vide

Change Page: < 1234 > | Showing page 3 of 4, messages 61 to 90 of 115
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Foodbme

  • Total Posts: 9548
  • Joined: 9/1/2006
  • Location: Gilbert, AZ
Re:Sous vide Tue, 12/31/13 4:15 AM (permalink)
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!
 
#61
    pnwchef

    • Total Posts: 2234
    • Joined: 3/16/2011
    • Location: Kennewick, WA
    Re:Sous vide Tue, 12/31/13 10:00 AM (permalink)
     
    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...
     
    #62
      Foodbme

      • Total Posts: 9548
      • Joined: 9/1/2006
      • Location: Gilbert, AZ
      Re:Sous vide Tue, 12/31/13 4:20 PM (permalink)
      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.
       
      #63
        pnwchef

        • Total Posts: 2234
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:Sous vide Mon, 01/13/14 3:01 PM (permalink)
        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.

         
         
         
        #64
          EdSails

          • Total Posts: 3566
          • Joined: 5/9/2003
          • Location: Mission Viejo, CA
          Re:Sous vide Mon, 01/13/14 3:15 PM (permalink)
          Great color on the breast. I'm sure it is delicious!
           
          #65
            Michael Hoffman

            • Total Posts: 17819
            • Joined: 7/1/2000
            • Location: Gahanna, OH
            Re:Sous vide Mon, 01/13/14 3:48 PM (permalink)
            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.
             
            #66
              pnwchef

              • Total Posts: 2234
              • Joined: 3/16/2011
              • Location: Kennewick, WA
              Re:Sous vide Mon, 01/13/14 3:57 PM (permalink)
              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.........
               

              <message edited by pnwchef on Mon, 01/13/14 4:01 PM>
               
              #67
                lleechef

                • Total Posts: 6226
                • Joined: 3/22/2003
                • Location: Gahanna, OH
                Re:Sous vide Mon, 01/13/14 4:03 PM (permalink)
                What great minds?  I didn't see any.
                Gotta admit, that turkey does look nice.  Even if you did cook it sous vide. 
                 
                #68
                  Michael Hoffman

                  • Total Posts: 17819
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  Re:Sous vide Mon, 01/13/14 4:09 PM (permalink)
                  Pay no attention to her, except about the turkey looking nice.
                   
                  #69
                    pnwchef

                    • Total Posts: 2234
                    • Joined: 3/16/2011
                    • Location: Kennewick, WA
                    Re:Sous vide Mon, 01/13/14 4:13 PM (permalink)
                    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............
                     
                    #70
                      lleechef

                      • Total Posts: 6226
                      • Joined: 3/22/2003
                      • Location: Gahanna, OH
                      Re:Sous vide Mon, 01/13/14 4:14 PM (permalink)
                      Yeah, you're both a couple of turkeys.......
                       
                      #71
                        Michael Hoffman

                        • Total Posts: 17819
                        • Joined: 7/1/2000
                        • Location: Gahanna, OH
                        Re:Sous vide Mon, 01/13/14 4:17 PM (permalink)
                        gobblegobblegobble
                         
                        #72
                          pnwchef

                          • Total Posts: 2234
                          • Joined: 3/16/2011
                          • Location: Kennewick, WA
                          Re:Sous vide Sun, 01/26/14 2:22 PM (permalink)
                          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
                           

                           
                          #73
                            Michael Hoffman

                            • Total Posts: 17819
                            • Joined: 7/1/2000
                            • Location: Gahanna, OH
                            Re:Sous vide Sun, 01/26/14 2:51 PM (permalink)
                            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.
                             
                            #74
                              lleechef

                              • Total Posts: 6226
                              • Joined: 3/22/2003
                              • Location: Gahanna, OH
                              Re:Sous vide Sun, 01/26/14 2:58 PM (permalink)
                              A MEATLOAF THROWDOWN!!!!
                               
                              #75
                                pnwchef

                                • Total Posts: 2234
                                • Joined: 3/16/2011
                                • Location: Kennewick, WA
                                Re:Sous vide Sun, 01/26/14 3:03 PM (permalink)
                                lleechef


                                A MEATLOAF THROWDOWN!!!!

                                I'll meet you guys half way, Oregon........
                                 
                                #76
                                  lleechef

                                  • Total Posts: 6226
                                  • Joined: 3/22/2003
                                  • Location: Gahanna, OH
                                  Re:Sous vide Sun, 01/26/14 3:21 PM (permalink)
                                  That's not halfway.  Geeze, didn't you take geography?
                                   
                                  #77
                                    Michael Hoffman

                                    • Total Posts: 17819
                                    • Joined: 7/1/2000
                                    • Location: Gahanna, OH
                                    Re:Sous vide Sun, 01/26/14 3:25 PM (permalink)
                                    He's from Bridgeport. They don't teach geography there. 
                                     
                                    #78
                                      Foodbme

                                      • Total Posts: 9548
                                      • Joined: 9/1/2006
                                      • Location: Gilbert, AZ
                                      Re:Sous vide Sun, 01/26/14 4:27 PM (permalink)
                                      They don't teach Geography ANYWHERE anymore!
                                      A kid today can't find their way to the bathroom without a GPS!
                                       
                                      #79
                                        pnwchef

                                        • Total Posts: 2234
                                        • Joined: 3/16/2011
                                        • Location: Kennewick, WA
                                        Re:Sous vide Sun, 01/26/14 4:48 PM (permalink)
                                        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............
                                         
                                        #80
                                          Michael Hoffman

                                          • Total Posts: 17819
                                          • Joined: 7/1/2000
                                          • Location: Gahanna, OH
                                          Re:Sous vide Sun, 01/26/14 4:51 PM (permalink)
                                          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.
                                           
                                          #81
                                            lleechef

                                            • Total Posts: 6226
                                            • Joined: 3/22/2003
                                            • Location: Gahanna, OH
                                            Re:Sous vide Sun, 01/26/14 5:29 PM (permalink)
                                            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! 
                                             
                                            #82
                                              lleechef

                                              • Total Posts: 6226
                                              • Joined: 3/22/2003
                                              • Location: Gahanna, OH
                                              Re:Sous vide Sun, 01/26/14 5:35 PM (permalink)
                                              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!!!!
                                              <message edited by lleechef on Sun, 01/26/14 5:37 PM>
                                               
                                              #83
                                                pnwchef

                                                • Total Posts: 2234
                                                • Joined: 3/16/2011
                                                • Location: Kennewick, WA
                                                Re:Sous vide Sun, 01/26/14 8:34 PM (permalink)
                                                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..........
                                                 
                                                #84
                                                  porkbeaks

                                                  • Total Posts: 2201
                                                  • Joined: 5/6/2005
                                                  • Location: Hoschton/Braselton, GA
                                                  Re:Sous vide Sun, 01/26/14 10:29 PM (permalink)
                                                  I really like cooking sous vide. Steaks, chicken, fish, but meat loaf? No friggin' way!
                                                   
                                                  #85
                                                    EdSails

                                                    • Total Posts: 3566
                                                    • Joined: 5/9/2003
                                                    • Location: Mission Viejo, CA
                                                    Re:Sous vide Sun, 01/26/14 10:50 PM (permalink)
                                                    I've heard it really makes raccoon tender......
                                                     
                                                    #86
                                                      Michael Hoffman

                                                      • Total Posts: 17819
                                                      • Joined: 7/1/2000
                                                      • Location: Gahanna, OH
                                                      Re:Sous vide Mon, 01/27/14 12:00 PM (permalink)
                                                      The best thing for tenderizing a raccoon is a heavy truck.
                                                       
                                                      #87
                                                        pnwchef

                                                        • Total Posts: 2234
                                                        • Joined: 3/16/2011
                                                        • Location: Kennewick, WA
                                                        Re:Sous vide Tue, 01/28/14 9:51 AM (permalink)
                                                        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.
                                                         
                                                      •  
                                                        #88
                                                          Michael Hoffman

                                                          • Total Posts: 17819
                                                          • Joined: 7/1/2000
                                                          • Location: Gahanna, OH
                                                          Re:Sous vide Tue, 01/28/14 1:02 PM (permalink)
                                                          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.
                                                           
                                                          #89
                                                            pnwchef

                                                            • Total Posts: 2234
                                                            • Joined: 3/16/2011
                                                            • Location: Kennewick, WA
                                                            Re:Sous vide Sat, 02/1/14 5:33 PM (permalink)
                                                            This is a Top Round ready for the Sous Vide water oven. 
                                                             

                                                             
                                                            Cooked at 132 degrees for 15 hrs
                                                             

                                                             
                                                             
                                                             
                                                             
                                                             
                                                             
                                                             
                                                            #90
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