Sous vide

pnoon · 02-14-2017, 10:58 AM

So I gave soft-boiled eggs a try this morning. 167 for 14 minutes.
Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious.

A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white.

I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html

Next time I plan to try the eggs at 145 for 45-60 minutes.

Brlesq · 02-14-2017, 06:51 PM

The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day!

I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39

And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product:

02-14-2017, 10:58 AM	#1
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide So I gave soft-boiled eggs a try this morning. 167 for 14 minutes. Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious. A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white. I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html Next time I plan to try the eggs at 145 for 45-60 minutes. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

02-14-2017, 06:51 PM	#2
Brlesq Carpe cigar! Join Date: May 2012 First Name: Bruce Location: Upstate NY Posts: 1,033 Trading: (17)	Re: Sous vide The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day! I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39 And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product: __________________ Hey! How come "Habana" is written on here with a Sharpie ?!?