Sous Vide everything
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I'm finally at the point where I've made a meal where everything was Sous Vide. Beef, Carrots and mashed potatoes. All sous vide, and yes it's yummy. This is partly your fault Griff. :) Next level will be everything pressure cooked. Pressure cooked carrot soup is totally awesome.
Wrong is evil and must be defeated. - Jeff Ello
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I'm finally at the point where I've made a meal where everything was Sous Vide. Beef, Carrots and mashed potatoes. All sous vide, and yes it's yummy. This is partly your fault Griff. :) Next level will be everything pressure cooked. Pressure cooked carrot soup is totally awesome.
Wrong is evil and must be defeated. - Jeff Ello
i saw the strangest thing the other day. a recipe for pressure cooked philly cheese steak sandwiches (obviously not the bread!) i may try it one of these days if i can find a sale on tenderloin tips. i'm a sucker for sales.
When I was growin' up, I was the smartest kid I knew. Maybe that was just because I didn't know that many kids. All I know is now I feel the opposite.
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I'm finally at the point where I've made a meal where everything was Sous Vide. Beef, Carrots and mashed potatoes. All sous vide, and yes it's yummy. This is partly your fault Griff. :) Next level will be everything pressure cooked. Pressure cooked carrot soup is totally awesome.
Wrong is evil and must be defeated. - Jeff Ello
Jörgen Andersson wrote:
This is partly your fault Griff.
Glad to have been of service! :laugh: You can't do roast potatoes or Yorkshire puds in 'em, but ...
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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Jörgen Andersson wrote:
This is partly your fault Griff.
Glad to have been of service! :laugh: You can't do roast potatoes or Yorkshire puds in 'em, but ...
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
OriginalGriff wrote:
You can't do roast potatoes or Yorkshire puds in 'em, but ...
Is that a challenge?
Wrong is evil and must be defeated. - Jeff Ello
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OriginalGriff wrote:
You can't do roast potatoes or Yorkshire puds in 'em, but ...
Is that a challenge?
Wrong is evil and must be defeated. - Jeff Ello
No, you'd waste too much food experimenting. Sous Vide can't do "crunchy" because it preserves all the moisture so the surfaces don't dry.
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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No, you'd waste too much food experimenting. Sous Vide can't do "crunchy" because it preserves all the moisture so the surfaces don't dry.
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
I know. :) But then it would be cheating when you finish the steak in the frying pan, right? I do that for carrots as well. (Sous Vide with salt and butter, then reduce the liquids in a frying pan before glazing them in the reduction for a couple of minutes.)
Wrong is evil and must be defeated. - Jeff Ello
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I know. :) But then it would be cheating when you finish the steak in the frying pan, right? I do that for carrots as well. (Sous Vide with salt and butter, then reduce the liquids in a frying pan before glazing them in the reduction for a couple of minutes.)
Wrong is evil and must be defeated. - Jeff Ello
Then I cheat, and often! I do chicken chunks as well - 2.5hr @ 65C I bulk buy chicken breasts and trim them to 125g or so: the breasts get frozen, the trimmings get Sous Vide then packed in 100g or so bags for the freezer. Then when I want a quick curry, stir fry, or whatever, it's just defrost and it's ready to go. It's good for fruit as well - rhubarb works well, as does pineapple. What kind of bags / vacuum system are you using? I started with ziplock, but they were a pain (and couldn't be reused) so I moved to embossed rolls and an "external" pump machine, then moved to a chamber vacuum with "plain" bags this year. Definitely prefer the chamber vac, but it's going to be a few years before it pays for itself in reduced plastic costs! :laugh:
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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Then I cheat, and often! I do chicken chunks as well - 2.5hr @ 65C I bulk buy chicken breasts and trim them to 125g or so: the breasts get frozen, the trimmings get Sous Vide then packed in 100g or so bags for the freezer. Then when I want a quick curry, stir fry, or whatever, it's just defrost and it's ready to go. It's good for fruit as well - rhubarb works well, as does pineapple. What kind of bags / vacuum system are you using? I started with ziplock, but they were a pain (and couldn't be reused) so I moved to embossed rolls and an "external" pump machine, then moved to a chamber vacuum with "plain" bags this year. Definitely prefer the chamber vac, but it's going to be a few years before it pays for itself in reduced plastic costs! :laugh:
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
I'm doing embossed rolls, a vacuum chamber will probably never pay off for me. I'll try the chicken chunks later.
Wrong is evil and must be defeated. - Jeff Ello
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I'm doing embossed rolls, a vacuum chamber will probably never pay off for me. I'll try the chicken chunks later.
Wrong is evil and must be defeated. - Jeff Ello
I was spending £40 ~ £50 pa on embossed rolls (and getting a lot of failures with the Chinese ones) but for about £15 I get 1000 bags (150x200) and £30 for 1000 200x300 which should last a while ... they do biodegradable ones as well but they aren't suitable for freezers unfortunately. The chamber vac cost about £300 (cheap Chinese industrial jobbie) but it has the advantage of packing liquids as well as solids. And that was handy when Rich next door was about to drive to Snowden with two big pots full of cawl using just tin foil as a lid ... I figured he'd have to stop outside Brecon and open the tailgate to let the stew out ... :laugh:
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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I'm finally at the point where I've made a meal where everything was Sous Vide. Beef, Carrots and mashed potatoes. All sous vide, and yes it's yummy. This is partly your fault Griff. :) Next level will be everything pressure cooked. Pressure cooked carrot soup is totally awesome.
Wrong is evil and must be defeated. - Jeff Ello
It is just a fancy trend that is a bit pointless though isnt it. Like Balsamic dressing. Roast vine tomatoes. It will go the way of flared jeans and platform shoes.
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It is just a fancy trend that is a bit pointless though isnt it. Like Balsamic dressing. Roast vine tomatoes. It will go the way of flared jeans and platform shoes.
I don't think so. It's less important for meat actually, that you can do basically as good, without sous vide, if you know what you're doing. Which most people don't though. The big deal is with vegetables IMHO. They're getting cooked in their own juices, at the right temperature, which gives a lot more intense flavours and the perfect consistency. But it's not for everyone, and I'm only doing it on weekends, because time. And I like balsamic dressing as well ;P
Wrong is evil and must be defeated. - Jeff Ello
