Need Ideas for Seasoning Steaks, Sous Vide
bbstx
3 years ago
last modified: 3 years ago
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TGFIO, Vacuum Sealer, Sous Vide, Griddle, Etc.
Comments (36)Posted by mike9 : " How large of a cooler do you recommend? " How big a cooler will depend on how much food you try to sous vide. Since the components of my system are portable, I have several container sizes, from a small one to cook a few eggs to a good size cooler for large roasts. "How much power do i need? " The pump is less than 10 watts, the rest depends on the electric heater. Remember the heater use not much power to keep the water at the set temperature. "If i had to raise that the temperature of the cooler 30-40 degrees above hot tap water then its going to take a long time with 300w. I'd have to pull out the pans boil water on the stove etc. Could say a 1500w heater be too much and have problems with overshooting? I plan on using a PID and solid state relay. " I always use boiling water to get the water bath temperature high enough. 1,500 W heater will not overshoot if you have a good enough circulator. PID controller with a solid state relay, I believe, but not sure, throttles the heater from low to high. PID will, using self-tuning, self-adjusting to compensate overall equipment overshooting. "How much power does it take to sustain the equilibrium temp after everything has been cooking for many hours? " Depends on the insulating property of your container and the size of the container. "How much power does it take to maintain the set water temperature after a bunch of frozen food has been dropped into the bath? That could be important if i have an item already cooking and then later throw something frozen in there, if the temp of the water dropped for a long time it could mess up the cooking time of the first item. " Just keep an eye on the temperature reading, add more boiling water if needed. "I was looking at these heaters. http://www.amazon.com/NORPRO-559-Immersion-Warming-Liquids/dp/B000I8VE68/ http://www.amazon.com/Bush-CH-101-Energy-Saving-Immersion-Heater/dp/B003DLB5KW/ http://www.amazon.com/Reliance-9000129-045-Electric-Heater-Element/dp/B000H5W1TQ/ " The first two not too good: 1. they are not long lasting. 2. They are not completely submersible. The third one is very long lasting, but requires you to build something around the exposed terminals to waterproof and shock-proof. ------------------------------------------- I would like to say this to those of you who may be reading this thread, do not worry about any of these tech stuff. They are not what sous vide cooking is all about. A ready-made sous vide cooker is not that expensive anymore, plug it in, set the temperature and enjoy the superior food. That is all. All these annoying tech stuff are for crazy folks like me, who hasn�t quite outgrown his toy playing delinquencies yet. dcarch...See MoreVenison Sous Vide Question
Comments (3)5 oz steaks can easily be overcooked. Sous vide is definitely a good way to enjoy venison. I can't tell you how to season them. It depends on where they are from. Sometimes they are nice, and other times they can be gamy. I have done mine around 129F to 132F, 6 hrs to 14 hrs. Tenderloin only one hour. dcarch...See MoreProps to Anova, and, any sous vide tips?
Comments (8)Ann - I haven't experimented a ton, honestly, but what I have found is we're happier with a steak that has been cooked for an hour versus one that's sat for a couple hours or more. The notion of "can't overcook" holds true for temperature only, not texture, hence my sticking to minimal cooking times now. IMO and IME of course. From the results in my own kitchen, we'd prefer say a thick strip steak perfectly cooked with conventional methods than sous vide, but for us "perfectly cooked" means primarily medium rare throughout, and that can be slightly tricky to perfect. If we preferred a rare center like you do, I wouldn't bother with SV. My favorite application is probably thick cut pork chops. With pork I'm not interested in a temperature gradient, I want the center cooked and the outer sections not dried out. Pretty foolproof with SV, and I've not experienced the textural issues I have with beef. Another success has been lobster. While I find the low temps often recommended off-putting, using the high end I can thoroughly cook the meat without risking the outer parts getting overcooked. Of course these are obstacles that a decent cook can overcome, SV just makes it brainless once you nail down your preferred time and temp. As of yet I've not found anything that I prefer specifically because it was cooked sous vide, just things that are easier not to mess up using it....See MoreSous Vide dilemma
Comments (6)This link, HERE, goes through all the options how to accommodate guests with various desires. I've never made Wellinton but a friend always makes individuals. She makes ahead, wraps and chills in the fridge. Then wraps the pastry on each just before baking. She uses the sear method usually needing to do med-rare on the rare side, and medium. Her kids like medium and theirs are smaller 'packages' (a round cut in half)...everybody happy.......See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
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3 years agolast modified: 3 years agoIslay Corbel
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3 years agolast modified: 3 years agoannie1992
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3 years agobragu_DSM 5
3 years agoIslay Corbel
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3 years agoannie1992
3 years agofoodonastump
3 years agolast modified: 3 years agoIslay Corbel
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