I'll also add that the steak is cooking in its own juices while it's in the bag. You can also throw in some garlic, butter, and other herbs to really give it some flavor.
ND: Sous Vide cooking
9,513 Views |
59 Replies |
Last: 4 yr ago by BlackBaker
Chuckwagon said:Its being precooked. Boiled in a bag, steamed in the oven, boiled straight in water.....its all the same.RyanJordan said:Chuckwagon said:
Think about boiled Ribs vs long and slow ribs???
That's about the best way to describe it.
Not the same thing at all. The meat isn't being boiled at all. It's not even touching liquid.
You've exposed yourself
Not the same at all. You said it was like dumping ribs in a crockpot to boil and that's factually not correct whatsoever.
There is no such thing as being precooked.. it's just being cooked, by a different method. Microwaving is also a method. The sous vide method, for steaks, is a good method. The microwave, or boiling steaks, would not be. You've exposed yourself as an idiot.Chuckwagon said:Its being precooked. Boiled in a bag, steamed in the oven, boiled straight in water.....its all the same.RyanJordan said:Chuckwagon said:
Think about boiled Ribs vs long and slow ribs???
That's about the best way to describe it.
Not the same thing at all. The meat isn't being boiled at all. It's not even touching liquid.
You've exposed yourself
I love my Joule sous vide for all the reasons mentioned above but also It's awesome for reheating hamburgers. Burgers don't ever get dried out. I've cooked some perfect burgers.
If you blanch bacon or sausage it's being precooked.Dirtydawgs said:There is no such thing as being precooked.. it's just being cooked, by a different method. Microwaving is also a method. The sous vide method, for steaks, is a good method. The microwave, or boiling steaks, would not be. You've exposed yourself as an idiot.Chuckwagon said:Its being precooked. Boiled in a bag, steamed in the oven, boiled straight in water.....its all the same.RyanJordan said:Chuckwagon said:
Think about boiled Ribs vs long and slow ribs???
That's about the best way to describe it.
Not the same thing at all. The meat isn't being boiled at all. It's not even touching liquid.
You've exposed yourself
I'm too ugly or something
I'm about as hardheaded as anybody on this board and an absolute stickler about the cooked quality of any meat I eat. I bought a sous vide cooker 2 1/2 years ago for myself when I bought one for my stepson for Christmas. After using it one time, my Weber grill was retired to the garage. From chicken breasts and steaks to wild game including duck, goose, and sandhill cranes, the sous vide produces the most tender meat I've ever eaten and the food is uniform in temperature throughout. No knife needed for most meat, cuts with your fork. I can add any flavoring needed including smoke. I'll never stand outside in the heat grilling again. Nothing is too big to cook sous vide if you can get it in a vacuum sealed or Zip Lock freezer bag and get all the air out. I've cooked steaks for 20 using an ice chest to cook in. Every guest I cook for is blown away. Enjoy life a little and try new experiences. I prefer the Anova brand cooker which is less than $100 at Amazon. Ryan Jordan was correct above about meat quality. You can buy a cheaper cut of meat and achieve outstanding results. Instead of ribeyes, try top sirloin cooked sous vide at 136 degrees for medium/medium rare. Cook at 130 for rare and 142 for medium well. And oh yeah, throw your meat thermometer away. You won't need it. BTW, I have not done ribs sous vide but I have done several Boston butts that were great (took 2 gallon Zip Lock bags and the ice chest to cook the butts).
People keep telling me to try this. I'm usually not this skeptical about trying new ways to prep food. But I haven't taken the leap.
Maybe I'll experiment with this later this summer. I keep hearing great things about airfryers too and how they use less oils. May get one of those too.
Maybe I'll experiment with this later this summer. I keep hearing great things about airfryers too and how they use less oils. May get one of those too.
See my other post in this thread and go for it. You won't regret it. We had given up on dried out grilled chicken breasts. The sous vide has me buying them in bulk at Costco now. The one problem is having to cook rare and medium well done steaks at different temps. I cook the med well first, then reheat them if necessary with the rare cooking. They will not cook more but will stay warm. Another advantage is being able to cook frozen meat without thawing first. Just double the cooking time. No one will be able to tell the difference.
Wow. You've sold me.
Dean Legge said:
Oven to reheat a steak
Maybe I'm odd, but I love a grilled left over steak cold out of the fridge.
Klc71 said:Dean Legge said:
Oven to reheat a steak
Maybe I'm odd, but I love a grilled left over steak cold out of the fridge.
Was going to post this earlier...with a side of over medium eggs in the morning before the kiddos wake.
I used to eat raw hamburger meat mom had out on the counter ready for cooking.
Your not weird
Your not weird
I'm too ugly or something
StalkinDawg said:
I used to eat raw hamburger meat mom had out on the counter ready for cooking.
Your not weird
Ummmm, he did say leftover cooked.
GoodDawg4733 said:
"Sue vee"
She was the "easy" one in high school, if I recall.
So I'm the weird one?
I'm too ugly or something
Umm...
I don't believe I'm the only one whose ever ate raw hamburger meat.
I'm too ugly or something
No, but judging by recent posts, there's a few other Cro Magnons here.
This sounds terrible
Sous vide sounds great. I'd honestly like to try it. But there's just something about getting the fire right on my smoker and sitting outside With the wife with all the good smells with a cooler and watching the grill while my kids ride their bikes around.
Try the ribs man. You won't be disappointed. I picked up some nice beef ribs today. (at local Kroger, imagine that). Will sous vide, then throw on pellet grill and top off with some nice Korean bbq sauce.
I can get on board with this.
Gasdawg said:
Sous vide sounds great. I'd honestly like to try it. But there's just something about getting the fire right on my smoker and sitting outside With the wife with all the good smells with a cooler and watching the grill while my kids ride their bikes around.
No doubt
I'll have to try beef ribs. Especially since I love them. Thanks.
StalkinDawg said:
I don't believe I'm the only one whose ever ate raw hamburger meat.
You're not alone. I ate lots of it with a pinch of salt as Mom was prepping dinner.
SeaDawg
have friends that swear by it, i am a traegar man myself