|
12-21-2015, 08:46 AM | #81 |
Møøse bites can be nasty
|
Re: Sous vide
Holy shite! That should go into the Funny Pics II thread.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
12-21-2015, 09:04 AM | #82 |
Don't knock the Ash...
|
Re: Sous vide
Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef...
Out of the bag... Sliced...
__________________
Keith |
12-21-2015, 09:06 AM | #83 | |
Bunion
|
Re: Sous vide
Quote:
__________________
I refuse to belong to any organization that would have me as a member. ~ Groucho Marx |
|
12-21-2015, 10:21 AM | #84 |
F*ck Cancer!
|
Re: Sous vide
Looks awesome!
__________________
Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time. |
12-21-2015, 01:11 PM | #86 |
That's a Corgi
|
Re: Sous vide
What kind of deli slicer do you have?
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
12-21-2015, 01:51 PM | #87 |
Don't knock the Ash...
|
Re: Sous vide
A cheap one from craigslist a couple years ago...$25...Buffalo Tools "Sportsman"...for the minimal need it fit the bill perfectly...works great but a b!tch to clean...(and it was only $25)
__________________
Keith |
12-22-2015, 04:59 AM | #88 |
That's a Corgi
|
Re: Sous vide
Tough to clean is what you get on the lower end. I been wanting to buy a deli slicer for some time, but am waiting to finish my kitchen first. The one's my buddy keeps pushing on my is near 1K; but he claims is worth it...
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
12-22-2015, 06:37 AM | #89 | |
Grrrrrr
|
Re: Sous vide
Quote:
http://www.lemproducts.com/product/c...n-saws-slicers |
|
12-22-2015, 06:59 AM | #90 | ||
Don't knock the Ash...
|
Re: Sous vide
Quote:
Quote:
__________________
Keith |
||
12-22-2015, 07:37 AM | #91 |
Grrrrrr
|
Re: Sous vide
No photos but I've been using the Anova for the last few days and have been impressed with how meats turn out with this cooking process. I've never really viewed boneless skinless chicken breast as good for much other than chucking into a soup or drowning under a sauce to cover it up, until now. Was also quite impressed by how it took a thin, cheap ribeye from Safeway (generic mid-tier supermarket w/ average quality) and turned it into something quite edible, which is unusual for their meats IMO.
|
12-22-2015, 10:42 AM | #92 | |
That's a Corgi
|
Re: Sous vide
Quote:
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
|
12-22-2015, 11:44 AM | #93 | |
Smoking with the Chief
|
Re: Sous vide
Quote:
|
|
12-22-2015, 01:23 PM | #94 |
Grrrrrr
|
Re: Sous vide
I'm waiting for it to ship, they've been back ordered for a while now.
A friend has one, I've used it, I think it's a nice slicer. It's not a Hobart, but it's also not carrying the $2500+ price tag of a Hobart. I currently have a 7" Deni that I bought in near new condition for around $6 in a thrift store a few years ago. It works, but I'm not thrilled with it. Lots of little gripes about it that might not be an issue to anyone else but me, the big catch is that I find myself discarding the safety guard and food pusher all too often, and I fear that the next time I cut myself with it because of this, I might not be so lucky as to only need a few closure strips or sutures. Last edited by T.G; 12-22-2015 at 01:28 PM. |
12-22-2015, 01:54 PM | #95 |
Møøse bites can be nasty
|
Re: Sous vide
I have this slicer from Cabelas - http://www.cabelas.com/product/CABEL...3893716&rid=20
Works well if you don't want to step up to the price of the LEM. Not to bad to clean and does a good job.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
12-22-2015, 02:06 PM | #96 |
Bunion
|
Re: Sous vide
So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.
But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath. Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing. No - throwing the veggies away and having more steak is not in the cards.
__________________
I refuse to belong to any organization that would have me as a member. ~ Groucho Marx |
12-22-2015, 03:12 PM | #97 | |
Grrrrrr
|
Re: Sous vide
Quote:
YMMV. |
|
12-22-2015, 04:08 PM | #98 |
Møøse bites can be nasty
|
Re: Sous vide
Time for another Anova!
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
12-22-2015, 04:12 PM | #99 | |
Bunion
|
Re: Sous vide
Quote:
__________________
I refuse to belong to any organization that would have me as a member. ~ Groucho Marx |
|
12-22-2015, 05:20 PM | #100 |
Grrrrrr
|
Re: Sous vide
|