My first brisket done with sous vide.

I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.

The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.

Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.

We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.

Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.

the first picture is the meat after rubbed and baked to create some crust.

https://goo.gl/photos/jWFj2eA7YpHRvKA87

you can see how juicy it is

https://goo.gl/photos/4qymyLJW1vCQgBY58


previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.

On Thu, 3 Aug 2017 08:24:17 -0700 (PDT), ImStillMags
> wrote:

>My first brisket done with sous vide.
>
>I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
>
>The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
>
>Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
>
>We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
>
>Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
>
>the first picture is the meat after rubbed and baked to create some crust.
>
>https://goo.gl/photos/jWFj2eA7YpHRvKA87
>
>you can see how juicy it is
>
>https://goo.gl/photos/4qymyLJW1vCQgBY58
>
>
>previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.

It's almost my lunch time. I could use a sandwich of that. Looks
good.
Janet US

On 8/3/2017 11:24 AM, ImStillMags wrote:
> My first brisket done with sous vide.
>
> I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
>
> The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada.
(snippage)
> the first picture is the meat after rubbed and baked to create some crust.
>
> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>
> you can see how juicy it is
>
> https://goo.gl/photos/4qymyLJW1vCQgBY58
>
>
> previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.
>
Looks delicious! Thanks for the pics. Other than corned, I've never
cooked brisket.

Jill

On 8/3/2017 11:24 AM, ImStillMags wrote:
> My first brisket done with sous vide.
>
> I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
>
> The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
>
> Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
>
> We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
>
> Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
>
> the first picture is the meat after rubbed and baked to create some crust.
>
> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>
> you can see how juicy it is
>
> https://goo.gl/photos/4qymyLJW1vCQgBY58
>
>
> previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.
>

Certainly looks good. I'd finish it in a smoker though to add another
flavor dimension. Brisket has nice flavor, one of the best on the cow.

On Thursday, August 3, 2017 at 11:49:56 AM UTC-7, Ed Pawlowski wrote:
> On 8/3/2017 11:24 AM, ImStillMags wrote:
> > My first brisket done with sous vide.
> >
> > I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
> >
> > The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
> >
> > Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
> >
> > We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
> >
> > Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
> >
> > the first picture is the meat after rubbed and baked to create some crust.
> >
> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> >
> > you can see how juicy it is
> >
> > https://goo.gl/photos/4qymyLJW1vCQgBY58
> >
> >
> > previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.
> >
>
> Certainly looks good. I'd finish it in a smoker though to add another
> flavor dimension. Brisket has nice flavor, one of the best on the cow.

Well, when you don't have a smoker you do what you can !!!!! The smoked paprika and black lava salt added the smoky notes.

On Thursday, August 3, 2017 at 10:24:25 AM UTC-5, ImStillMags wrote:
> My first brisket done with sous vide.
>
> I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
>
> The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
>
> Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
>
> We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
>
> Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
>
> the first picture is the meat after rubbed and baked to create some crust.
>
> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>
> you can see how juicy it is
>
> https://goo.gl/photos/4qymyLJW1vCQgBY58
>
>
> previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.

Those look fantastically delicious!

John Kuthe...

On Thursday, August 3, 2017 at 7:13:08 PM UTC-7, John Kuthe wrote:
> On Thursday, August 3, 2017 at 10:24:25 AM UTC-5, ImStillMags wrote:
> > My first brisket done with sous vide.
> >
> > I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
> >
> > The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
> >
> > Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
> >
> > We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
> >
> > Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
> >
> > the first picture is the meat after rubbed and baked to create some crust.
> >
> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> >
> > you can see how juicy it is
> >
> > https://goo.gl/photos/4qymyLJW1vCQgBY58
> >
> >
> > previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.
>
> Those look fantastically delicious!
>
> John Kuthe...

Thank you John.....it was tasty too !!!

John Kuthe wrote:
>
> ImStillMags wrote:
> > My first brisket done with sous vide.
> >
> > the first picture is the meat after rubbed and baked to create some crust.
> >
> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> >
> > you can see how juicy it is
> >
> > https://goo.gl/photos/4qymyLJW1vCQgBY58
> >

> Those look fantastically delicious!

Am I the only one here not getting these pictures? The page loads
but no picture shows up once the loading is complete. I am using
Win7 and a fairly updated Firefox browzer (46.0).

Do I need to click on the "Sign in" button to see the pic? Damn
Google nonsense.

On Sat, 05 Aug 2017 07:07:30 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> ImStillMags wrote:
>> > My first brisket done with sous vide.
>> >
>> > the first picture is the meat after rubbed and baked to create some crust.
>> >
>> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
>> >
>> > you can see how juicy it is
>> >
>> > https://goo.gl/photos/4qymyLJW1vCQgBY58
>> >
>
>> Those look fantastically delicious!
>
>Am I the only one here not getting these pictures? The page loads
>but no picture shows up once the loading is complete. I am using
>Win7 and a fairly updated Firefox browzer (46.0).
>
>Do I need to click on the "Sign in" button to see the pic? Damn
>Google nonsense.

Nope, no sign in required to see some pretty delicious meat - hope
Mags saved me a couple of slices

What with seeing 'hot girls' on postimage, you must not be living
right, or something

On 8/5/2017 7:07 AM, Gary wrote:
> John Kuthe wrote:
>>
>> ImStillMags wrote:
>>> My first brisket done with sous vide.
>>>
>>> the first picture is the meat after rubbed and baked to create some crust.
>>>
>>> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>>>
>>> you can see how juicy it is
>>>
>>> https://goo.gl/photos/4qymyLJW1vCQgBY58
>>>
>
>> Those look fantastically delicious!
>
> Am I the only one here not getting these pictures? The page loads
> but no picture shows up once the loading is complete. I am using
> Win7 and a fairly updated Firefox browzer (46.0).
>
> Do I need to click on the "Sign in" button to see the pic? Damn
> Google nonsense.
>
I use Win7 and Firefox whatever and could see the images just fine.

Jill

wrote:
>
> On Sat, 05 Aug 2017 07:07:30 -0400, Gary > wrote:
>
> >John Kuthe wrote:
> >>
> >> ImStillMags wrote:
> >> > My first brisket done with sous vide.
> >> >
> >> > the first picture is the meat after rubbed and baked to create some crust.
> >> >
> >> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> >> >
> >> > you can see how juicy it is
> >> >
> >> > https://goo.gl/photos/4qymyLJW1vCQgBY58
> >> >
> >
> >> Those look fantastically delicious!
> >
> >Am I the only one here not getting these pictures? The page loads
> >but no picture shows up once the loading is complete. I am using
> >Win7 and a fairly updated Firefox browzer (46.0).
> >
> >Do I need to click on the "Sign in" button to see the pic? Damn
> >Google nonsense.
>
> Nope, no sign in required to see some pretty delicious meat - hope
> Mags saved me a couple of slices

hmmm. I'll try downloading one again after turning off the
computer, then back on.

>
> What with seeing 'hot girls' on postimage, you must not be living
> right, or something

Not living right? heheh
I have no problem seeing the hot russian girls on postimage page.
I'll take the middle one. lol

That said, months ago, I only got a picture with postimage. Now
they do the entire web page with ads like tinypic does. Including
the hot russian girls. I just assumed that people were
copying the wrong link. They offer you 4-5 pic links once you
upload a pic.

I use hostpic.org now...shows picture only and not a webpage with
ads.

On Sat, 05 Aug 2017 10:01:09 -0400, Gary > wrote:

wrote:
>>
>> On Sat, 05 Aug 2017 07:07:30 -0400, Gary > wrote:
>>
>> >John Kuthe wrote:
>> >>
>> >> ImStillMags wrote:
>> >> > My first brisket done with sous vide.
>> >> >
>> >> > the first picture is the meat after rubbed and baked to create some crust.
>> >> >
>> >> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
>> >> >
>> >> > you can see how juicy it is
>> >> >
>> >> > https://goo.gl/photos/4qymyLJW1vCQgBY58
>> >> >
>> >
>> >> Those look fantastically delicious!
>> >
>> >Am I the only one here not getting these pictures? The page loads
>> >but no picture shows up once the loading is complete. I am using
>> >Win7 and a fairly updated Firefox browzer (46.0).
>> >
>> >Do I need to click on the "Sign in" button to see the pic? Damn
>> >Google nonsense.
>>
>> Nope, no sign in required to see some pretty delicious meat - hope
>> Mags saved me a couple of slices
>
>hmmm. I'll try downloading one again after turning off the
>computer, then back on.
>
>>
>> What with seeing 'hot girls' on postimage, you must not be living
>> right, or something
>
>Not living right? heheh
>I have no problem seeing the hot russian girls on postimage page.
>I'll take the middle one. lol
>
>That said, months ago, I only got a picture with postimage. Now
>they do the entire web page with ads like tinypic does. Including
>the hot russian girls. I just assumed that people were
>copying the wrong link. They offer you 4-5 pic links once you
>upload a pic.
>
>I use hostpic.org now...shows picture only and not a webpage with
>ads.

I use the suggested one for usenet - plus, do you use an ad blocker?
It's a very rare thing for me to see an ad anywhere with a couple of
ad blockers activated.

Gary wrote in rec.food.cooking:

> John Kuthe wrote:
> >
> > ImStillMags wrote:
> > > My first brisket done with sous vide.
> > >
> > > the first picture is the meat after rubbed and baked to create
> > > some crust.
> > >
> > > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> > >
> > > you can see how juicy it is
> > >
> > > https://goo.gl/photos/4qymyLJW1vCQgBY58
> > >
>
> > Those look fantastically delicious!
>
> Am I the only one here not getting these pictures? The page loads
> but no picture shows up once the loading is complete. I am using
> Win7 and a fairly updated Firefox browzer (46.0).
>
> Do I need to click on the "Sign in" button to see the pic? Damn
> Google nonsense.

No problem here and not signed in. I'm on IE11 Win7.

If it helps they look nicely crusty, quite large, and overdone for my
tastes once cut open but presume that is what the other person likes
and probably how Sous Vide makes it anyways.

--

On 8/5/2017 12:12 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> John Kuthe wrote:
>>>
>>> ImStillMags wrote:
>>>> My first brisket done with sous vide.
>>>>
>>>> the first picture is the meat after rubbed and baked to create
>>>> some crust.
>>>>
>>>> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>>>>
>>>> you can see how juicy it is
>>>>
>>>> https://goo.gl/photos/4qymyLJW1vCQgBY58
>>>>
>>
>>> Those look fantastically delicious!
>>
>> Am I the only one here not getting these pictures? The page loads
>> but no picture shows up once the loading is complete. I am using
>> Win7 and a fairly updated Firefox browzer (46.0).
>>
>> Do I need to click on the "Sign in" button to see the pic? Damn
>> Google nonsense.
>
> No problem here and not signed in. I'm on IE11 Win7.
>
> If it helps they look nicely crusty, quite large, and overdone for my
> tastes once cut open but presume that is what the other person likes
> and probably how Sous Vide makes it anyways.
>


If it helps, they look just like they do when they come out of my smoker.

Taxed and Spent wrote in rec.food.cooking:

> On 8/5/2017 12:12 PM, cshenk wrote:
> > Gary wrote in rec.food.cooking:
> >
> > > John Kuthe wrote:
> > > >
> > > > ImStillMags wrote:
> > > > > My first brisket done with sous vide.
> > > > >
> > > > > the first picture is the meat after rubbed and baked to create
> > > > > some crust.
> > > > >
> > > > > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> > > > >
> > > > > you can see how juicy it is
> > > > >
> > > > > https://goo.gl/photos/4qymyLJW1vCQgBY58
> > > > >
> > >
> > > > Those look fantastically delicious!
> > >
> > > Am I the only one here not getting these pictures? The page loads
> > > but no picture shows up once the loading is complete. I am using
> > > Win7 and a fairly updated Firefox browzer (46.0).
> > >
> > > Do I need to click on the "Sign in" button to see the pic? Damn
> > > Google nonsense.
> >
> > No problem here and not signed in. I'm on IE11 Win7.
> >
> > If it helps they look nicely crusty, quite large, and overdone for
> > my tastes once cut open but presume that is what the other person
> > likes and probably how Sous Vide makes it anyways.
> >
>
>
> If it helps, they look just like they do when they come out of my
> smoker.

I havent used our smoker in some time ;-)

I did just make a rather nice flatbread today though.

--

On 8/5/2017 3:12 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> John Kuthe wrote:
>>>
>>> ImStillMags wrote:
>>>> My first brisket done with sous vide.
>>>>
>>>> the first picture is the meat after rubbed and baked to create
>>>> some crust.
>>>>
>>>> https://goo.gl/photos/jWFj2eA7YpHRvKA87
>>>>
>>>> you can see how juicy it is
>>>>
>>>> https://goo.gl/photos/4qymyLJW1vCQgBY58
>>>>
>>
>>> Those look fantastically delicious!
>>
>> Am I the only one here not getting these pictures? The page loads
>> but no picture shows up once the loading is complete. I am using
>> Win7 and a fairly updated Firefox browzer (46.0).
>>
>> Do I need to click on the "Sign in" button to see the pic? Damn
>> Google nonsense.
>
> No problem here and not signed in. I'm on IE11 Win7.
>
> If it helps they look nicely crusty, quite large, and overdone for my
> tastes once cut open but presume that is what the other person likes
> and probably how Sous Vide makes it anyways.
>

If you don't cook brisket hot enough to break down the collagen it is
tough enough to make tires out of it. Overall, it was a good looking
brisket.

Sqwertz wrote in rec.food.cooking:

> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
>
> > If you don't cook brisket hot enough to break down the collagen it
> > is tough enough to make tires out of it. Overall, it was a good
> > looking brisket.
>
> With sous vide you don't have to cook it to 190F+ to make it tender.
> You can make it tender cooking it at 132F. People who don't do sous
> vide have a really time grasping this concept (and even the people who
> do have a hard time with it until they try it).
>
> -sw

Steve, to me Sous Vide is just unique new name for low and slow crock
pot cooking.

--

On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
> > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> >
> > > If you don't cook brisket hot enough to break down the collagen it
> > > is tough enough to make tires out of it. Overall, it was a good
> > > looking brisket.
> >
> > With sous vide you don't have to cook it to 190F+ to make it tender.
> > You can make it tender cooking it at 132F. People who don't do sous
> > vide have a really time grasping this concept (and even the people who
> > do have a hard time with it until they try it).
> >
> > -sw
>
> Steve, to me Sous Vide is just unique new name for low and slow crock
> pot cooking.
>
> --

not even close at all. completely different methodology and outcome of the product cooked.

ImStillMags wrote in rec.food.cooking:

> On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > Sqwertz wrote in rec.food.cooking:
> >
> > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > >
> > > > If you don't cook brisket hot enough to break down the collagen
> > > > it is tough enough to make tires out of it. Overall, it was a
> > > > good looking brisket.
> > >
> > > With sous vide you don't have to cook it to 190F+ to make it
> > > tender. You can make it tender cooking it at 132F. People who
> > > don't do sous vide have a really time grasping this concept (and
> > > even the people who do have a hard time with it until they try
> > > it).
> > >
> > > -sw
> >
> > Steve, to me Sous Vide is just unique new name for low and slow
> > crock pot cooking.
> >
> > --
>
> not even close at all. completely different methodology and outcome
> of the product cooked.

Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
in mine for 5-6 years now and letting them do their thing on low or
warm 140F for a day while floated in liquid.

Been doing a lot of other low and slow cookery for 3 decades.

--

On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> ImStillMags wrote in rec.food.cooking:
>
> > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > Sqwertz wrote in rec.food.cooking:
> > >
> > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > >
> > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > good looking brisket.
> > > >
> > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > tender. You can make it tender cooking it at 132F. People who
> > > > don't do sous vide have a really time grasping this concept (and
> > > > even the people who do have a hard time with it until they try
> > > > it).
> > > >
> > > > -sw
> > >
> > > Steve, to me Sous Vide is just unique new name for low and slow
> > > crock pot cooking.
> > >
> > > --
> >
> > not even close at all. completely different methodology and outcome
> > of the product cooked.
>
> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.
>
> --

It's a very useful technique if you have to cook steaks medium rare rapidly.. You can keep a steak on hold for hours and fry it up and serve a perfect steak in a couple of minutes. Pork chops work great sous vide. You don't need an experienced chef to grill meats perfectly and fast. It's going to change the way steaks and chops are prepared in restaurants.

"dsi1" wrote in message
...

On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> ImStillMags wrote in rec.food.cooking:
>
> > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > Sqwertz wrote in rec.food.cooking:
> > >
> > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > >
> > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > good looking brisket.
> > > >
> > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > tender. You can make it tender cooking it at 132F. People who
> > > > don't do sous vide have a really time grasping this concept (and
> > > > even the people who do have a hard time with it until they try
> > > > it).
> > > >
> > > > -sw
> > >
> > > Steve, to me Sous Vide is just unique new name for low and slow
> > > crock pot cooking.
> > >
> > > --
> >
> > not even close at all. completely different methodology and outcome
> > of the product cooked.
>
> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.
>
> --

It's a very useful technique if you have to cook steaks medium rare rapidly.
You can keep a steak on hold for hours and fry it up and serve a perfect
steak in a couple of minutes. Pork chops work great sous vide. You don't
need an experienced chef to grill meats perfectly and fast. It's going to
change the way steaks and chops are prepared in restaurants.

==

Works perfectly too)



--
http://www.helpforheroes.org.uk

On 8/6/2017 3:01 PM, Sqwertz wrote:
> On Sun, 06 Aug 2017 11:21:28 -0500, cshenk wrote:
>
>> Sqwertz wrote in rec.food.cooking:
>>
>>> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
>>>
>>>> If you don't cook brisket hot enough to break down the collagen it
>>>> is tough enough to make tires out of it. Overall, it was a good
>>>> looking brisket.
>>>
>>> With sous vide you don't have to cook it to 190F+ to make it tender.
>>> You can make it tender cooking it at 132F. People who don't do sous
>>> vide have a really hard time grasping this concept (and even the people who
>>> do have a hard time with it until they try it).
>>
>> Steve, to me Sous Vide is just unique new name for low and slow crock
>> pot cooking.
>
> And you couldn't be more wrong.
>
> -sw
>

Probably over simplified . . .
The difference that I see is the liquid. Crock pot has the meat in the
liquid and it will give up some of its flavor to it. SV has the product
sealed and the liquid bath surrounds it but does not interact with
anything but heat. You would get a different result, especially with
something like steak.

"Ed Pawlowski" wrote in message ...

On 8/6/2017 3:01 PM, Sqwertz wrote:
> On Sun, 06 Aug 2017 11:21:28 -0500, cshenk wrote:
>
>> Sqwertz wrote in rec.food.cooking:
>>
>>> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
>>>
>>>> If you don't cook brisket hot enough to break down the collagen it
>>>> is tough enough to make tires out of it. Overall, it was a good
>>>> looking brisket.
>>>
>>> With sous vide you don't have to cook it to 190F+ to make it tender.
>>> You can make it tender cooking it at 132F. People who don't do sous
>>> vide have a really hard time grasping this concept (and even the people
>>> who
>>> do have a hard time with it until they try it).
>>
>> Steve, to me Sous Vide is just unique new name for low and slow crock
>> pot cooking.
>
> And you couldn't be more wrong.
>
> -sw
>

Probably over simplified . . .
The difference that I see is the liquid. Crock pot has the meat in the
liquid and it will give up some of its flavor to it. SV has the product
sealed and the liquid bath surrounds it but does not interact with
anything but heat. You would get a different result, especially with
something like steak.

==

Exactly! I love mine

--
http://www.helpforheroes.org.uk

On Sunday, August 6, 2017 at 11:36:45 AM UTC-7, cshenk wrote:
> ImStillMags wrote in rec.food.cooking:
>
> > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > Sqwertz wrote in rec.food.cooking:
> > >
> > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > >
> > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > good looking brisket.
> > > >
> > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > tender. You can make it tender cooking it at 132F. People who
> > > > don't do sous vide have a really time grasping this concept (and
> > > > even the people who do have a hard time with it until they try
> > > > it).
> > > >
> > > > -sw
> > >
> > > Steve, to me Sous Vide is just unique new name for low and slow
> > > crock pot cooking.
> > >
> > > --
> >
> > not even close at all. completely different methodology and outcome
> > of the product cooked.
>
> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.
>
> --

ah, ok..... I see what you are saying now. I thought you were talking about what most people term crock pot cooking.

On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > ImStillMags wrote in rec.food.cooking:
> >
> > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > Sqwertz wrote in rec.food.cooking:
> > > >
> > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > >
> > > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > good looking brisket.
> > > > >
> > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > don't do sous vide have a really time grasping this concept (and
> > > > > even the people who do have a hard time with it until they try
> > > > > it).
> > > > >
> > > > > -sw
> > > >
> > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > crock pot cooking.
> > > >
> > > > --
> > >
> > > not even close at all. completely different methodology and outcome
> > > of the product cooked.
> >
> > Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> > in mine for 5-6 years now and letting them do their thing on low or
> > warm 140F for a day while floated in liquid.
> >
> > Been doing a lot of other low and slow cookery for 3 decades.
> >
> > --
>
> It's a very useful technique if you have to cook steaks medium rare rapidly.
> You can keep a steak on hold for hours and fry it up and serve a perfect
> steak in a couple of minutes. Pork chops work great sous vide. You don't
> need an experienced chef to grill meats perfectly and fast. It's going to
> change the way steaks and chops are prepared in restaurants.
>
> ==
>
> Works perfectly too)
>
>
>
> --
> http://www.helpforheroes.org.uk

My guess is that most of the big restaurants are already using this technique. That's just one of their kitchen secrets. If you order a steak in a restaurant and it comes really fast and is perfectly cooked you can say "thanks sous vide!" I'm thinking that the technique could also be used to preserve foods.

I'm going to cook a steak this morning. I won't do it sous vide but I guess it'll come out okay.

ImStillMags wrote in rec.food.cooking:

> On Sunday, August 6, 2017 at 11:36:45 AM UTC-7, cshenk wrote:
> > ImStillMags wrote in rec.food.cooking:
> >
> > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > Sqwertz wrote in rec.food.cooking:
> > > >
> > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > >
> > > > > > If you don't cook brisket hot enough to break down the
> > > > > > collagen it is tough enough to make tires out of it.
> > > > > > Overall, it was a good looking brisket.
> > > > >
> > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > tender. You can make it tender cooking it at 132F. People
> > > > > who don't do sous vide have a really time grasping this
> > > > > concept (and even the people who do have a hard time with it
> > > > > until they try it).
> > > > >
> > > > > -sw
> > > >
> > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > crock pot cooking.
> > > >
> > > > --
> > >
> > > not even close at all. completely different methodology and
> > > outcome of the product cooked.
> >
> > Ok, your opinion. I've neen dropping in sealed 'cook in the bag'
> > meats in mine for 5-6 years now and letting them do their thing on
> > low or warm 140F for a day while floated in liquid.
> >
> > Been doing a lot of other low and slow cookery for 3 decades.
> >
> > --
>
> ah, ok..... I see what you are saying now. I thought you were
> talking about what most people term crock pot cooking.

It's ok. I'm trying to stay out of the fight though. We seem to have
a few who recently discovered the low-slow sealed bag cookery and seem
to be device specific?

--

Sqwertz wrote in rec.food.cooking:

> On Sun, 06 Aug 2017 11:21:28 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> >>
> >>> If you don't cook brisket hot enough to break down the collagen it
> >>> is tough enough to make tires out of it. Overall, it was a good
> >>> looking brisket.
> >>
> >> With sous vide you don't have to cook it to 190F+ to make it
> tender. >> You can make it tender cooking it at 132F. People who
> don't do sous >> vide have a really hard time grasping this concept
> (and even the people who >> do have a hard time with it until they
> try it).
> >
> > Steve, to me Sous Vide is just unique new name for low and slow
> > crock pot cooking.
>
> And you couldn't be more wrong.
>
> -sw

Shrug, spend your money on the pretty toy. Me, I'm more into results
than worrying about your one liner stuff.

--

Ed Pawlowski wrote in rec.food.cooking:

> On 8/6/2017 3:01 PM, Sqwertz wrote:
> > On Sun, 06 Aug 2017 11:21:28 -0500, cshenk wrote:
> >
> > > Sqwertz wrote in rec.food.cooking:
> > >
> > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > >
> > > > > If you don't cook brisket hot enough to break down the
> > > > > collagen it is tough enough to make tires out of it.
> > > > > Overall, it was a good looking brisket.
> > > >
> > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > tender. You can make it tender cooking it at 132F. People who
> > > > don't do sous vide have a really hard time grasping this
> > > > concept (and even the people who do have a hard time with it
> > > > until they try it).
> > >
> > > Steve, to me Sous Vide is just unique new name for low and slow
> > > crock pot cooking.
> >
> > And you couldn't be more wrong.
> >
> > -sw
> >
>
> Probably over simplified . . .
> The difference that I see is the liquid. Crock pot has the meat in
> the liquid and it will give up some of its flavor to it. SV has the
> product sealed and the liquid bath surrounds it but does not interact
> with anything but heat. You would get a different result, especially
> with something like steak.

Hi Ed, you can seal the packet of meat just the same and put it in with
liquid in a crockpot.

No difference. Been doing it 5-6 years now.

--

"dsi1" wrote in message
...

On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > ImStillMags wrote in rec.food.cooking:
> >
> > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > Sqwertz wrote in rec.food.cooking:
> > > >
> > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > >
> > > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > good looking brisket.
> > > > >
> > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > don't do sous vide have a really time grasping this concept (and
> > > > > even the people who do have a hard time with it until they try
> > > > > it).
> > > > >
> > > > > -sw
> > > >
> > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > crock pot cooking.
> > > >
> > > > --
> > >
> > > not even close at all. completely different methodology and outcome
> > > of the product cooked.
> >
> > Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> > in mine for 5-6 years now and letting them do their thing on low or
> > warm 140F for a day while floated in liquid.
> >
> > Been doing a lot of other low and slow cookery for 3 decades.
> >
> > --
>
> It's a very useful technique if you have to cook steaks medium rare
> rapidly.
> You can keep a steak on hold for hours and fry it up and serve a perfect
> steak in a couple of minutes. Pork chops work great sous vide. You don't
> need an experienced chef to grill meats perfectly and fast. It's going to
> change the way steaks and chops are prepared in restaurants.
>
> ==
>
> Works perfectly too)
>
>
>
> --
> http://www.helpforheroes.org.uk

My guess is that most of the big restaurants are already using this
technique. That's just one of their kitchen secrets. If you order a steak in
a restaurant and it comes really fast and is perfectly cooked you can say
"thanks sous vide!" I'm thinking that the technique could also be used to
preserve foods.

I'm going to cook a steak this morning. I won't do it sous vide but I guess
it'll come out okay.

===

I am sure it will. I do cook some pork chops etc. but I tend to cook
joints that are usually very tough. They come out very tender

I know you cook sous vide. What do you cook in it?


--
http://www.helpforheroes.org.uk

Sqwertz wrote in rec.food.cooking:

> On Sun, 6 Aug 2017 15:35:09 -0400, Ed Pawlowski wrote:
>
> > On 8/6/2017 3:01 PM, Sqwertz wrote:
> >> On Sun, 06 Aug 2017 11:21:28 -0500, cshenk wrote:
> >>
> >>> Sqwertz wrote in rec.food.cooking:
> > > >
> >>>> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > >
> >>>>> If you don't cook brisket hot enough to break down the collagen
> it >>>>> is tough enough to make tires out of it. Overall, it was a
> good >>>>> looking brisket.
> > > > >
> >>>> With sous vide you don't have to cook it to 190F+ to make it
> tender. >>>> You can make it tender cooking it at 132F. People who
> don't do sous >>>> vide have a really hard time grasping this concept
> (and even the people who >>>> do have a hard time with it until they
> try it).
> > > >
> >>> Steve, to me Sous Vide is just unique new name for low and slow
> crock >>> pot cooking.
> >>
> >> And you couldn't be more wrong.
> >
> > Probably over simplified . . .
> > The difference that I see is the liquid. Crock pot has the meat in
> > the liquid and it will give up some of its flavor to it. SV has
> > the product sealed and the liquid bath surrounds it but does not
> > interact with anything but heat. You would get a different result,
> > especially with something like steak.
>
> And the precise temperature control is a large part of it. Water
> circulates around the meat in the bag creating an exact temperature in
> contact with the meat (through the bag). You can tell the difference
> between a steak cooked at 130F and 131F. Temperature ups and down
> will create very imprecise results.
>
> Not to mention a crock post doesn't get below 165F, so you will only
> ever get well done meat out of a crock pot.
>
> -sw

LOL, new version crockpots....

--

On 2017-08-06, cshenk > wrote:

> Ed Pawlowski wrote in rec.food.cooking:

>> product sealed and the liquid bath surrounds it but does not interact
>> with anything but heat. You would get a different result, especially
>> with something like steak.

> Hi Ed, you can seal the packet of meat just the same and put it in with
> liquid in a crockpot.
>
> No difference.

If you can make a sous vide (SV) cooker from a crock-pot, a
thermocouple (TC), and a vac sealer, why not from adjusting the time
to whatever temp the crock-pot can achieve, on its own?

A minor difference, to be sure, but an extremely minor difference.

nb

On Sunday, August 6, 2017 at 10:58:15 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > > ImStillMags wrote in rec.food.cooking:
> > >
> > > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > > Sqwertz wrote in rec.food.cooking:
> > > > >
> > > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > > >
> > > > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > > good looking brisket.
> > > > > >
> > > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > > don't do sous vide have a really time grasping this concept (and
> > > > > > even the people who do have a hard time with it until they try
> > > > > > it).
> > > > > >
> > > > > > -sw
> > > > >
> > > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > > crock pot cooking.
> > > > >
> > > > > --
> > > >
> > > > not even close at all. completely different methodology and outcome
> > > > of the product cooked.
> > >
> > > Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> > > in mine for 5-6 years now and letting them do their thing on low or
> > > warm 140F for a day while floated in liquid.
> > >
> > > Been doing a lot of other low and slow cookery for 3 decades.
> > >
> > > --
> >
> > It's a very useful technique if you have to cook steaks medium rare
> > rapidly.
> > You can keep a steak on hold for hours and fry it up and serve a perfect
> > steak in a couple of minutes. Pork chops work great sous vide. You don't
> > need an experienced chef to grill meats perfectly and fast. It's going to
> > change the way steaks and chops are prepared in restaurants.
> >
> > ==
> >
> > Works perfectly too)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My guess is that most of the big restaurants are already using this
> technique. That's just one of their kitchen secrets. If you order a steak in
> a restaurant and it comes really fast and is perfectly cooked you can say
> "thanks sous vide!" I'm thinking that the technique could also be used to
> preserve foods.
>
> I'm going to cook a steak this morning. I won't do it sous vide but I guess
> it'll come out okay.
>
> ===
>
> I am sure it will. I do cook some pork chops etc. but I tend to cook
> joints that are usually very tough. They come out very tender
>
> I know you cook sous vide. What do you cook in it?
>
>
> --
> http://www.helpforheroes.org.uk

The usual steaks and chops. I've made shortribs and that was okay. The potential is there for some damn good shortribs. I just have to work on it some more.

I've made fried chicken sous vide. That might have been the best fried chicken you ever tasted. Sous vide allows you to cook the chicken thoroughly. Then you flour your chicken and deep fry it at high temperature. This allows you to cook the chicken for looks and crispiness - you don't have to worry about doneness. What could be more perfect? Nutting.

Sqwertz wrote in rec.food.cooking:

> On Sun, 6 Aug 2017 12:40:56 -0700 (PDT), ImStillMags wrote:
>
> > On Sunday, August 6, 2017 at 11:36:45 AM UTC-7, cshenk wrote:
> >> ImStillMags wrote in rec.food.cooking:
> >>
> >>> On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> >>> > Sqwertz wrote in rec.food.cooking:
> >>> >
> >>> > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> >>> > >
> >>> > > > If you don't cook brisket hot enough to break down the
> collagen >>> > > > it is tough enough to make tires out of it.
> Overall, it was a >>> > > > good looking brisket.
> >>> > >
> >>> > > With sous vide you don't have to cook it to 190F+ to make it
> >>> > > tender. You can make it tender cooking it at 132F. People
> who >>> > > don't do sous vide have a really time grasping this
> concept (and >>> > > even the people who do have a hard time with it
> until they try >>> > > it).
> >>> > >
> >>> > > -sw
> >>> >
> >>> > Steve, to me Sous Vide is just unique new name for low and slow
> >>> > crock pot cooking.
> >>> >
> >>> > --
> >>>
> >>> not even close at all. completely different methodology and
> outcome >>> of the product cooked.
> >>
> >> Ok, your opinion. I've neen dropping in sealed 'cook in the bag'
> meats >> in mine for 5-6 years now and letting them do their thing on
> low or >> warm 140F for a day while floated in liquid.
> >>
> >> Been doing a lot of other low and slow cookery for 3 decades.
> >
> > ah, ok..... I see what you are saying now. I thought you were
> > talking about what most people term crock pot cooking.
>
> A crock pot isn't sos video by any means. The lowest any crock pot
> will go is 165. Most are more like 180. Not that I believe she's
> ever tried to do "sous vide" in her crock pot anyway. She loves
> making "stuff" in her crock posts, but nothing has ever come close to
> sous vide.
>
> There are probably more people who think they know everything there is
> to know about SV than there are people who actually use it. It's
> incredible the number of people that hang out in the SV forums
> spouting crap like this, yet they have never even tried it and dont'
> even know the basics. And then they get all defensive and bad-mouth
> the process when people tell them they don't know WTF they're talking
> about.
>
> -sw

Steve, there were many ways you *could* have chosen to address this
issue. You instead *chose* to address it as an asshole.

You missed asking if there were adaptions on my end to shift or check
the temperature (silly man, flip the lid over and use a bamboo stick
for a minimal rise but then, that takes a bit of braincells).

Dropping 20F with a propped lid is a no-brainer for most people.



--

heyjoe wrote in rec.food.cooking:

> On Sun, 6 Aug 2017 15:58:19 -0500, Sqwertz wrote:
>
> > It's
> > incredible the number of people that hang out in the SV forums
> > spouting crap like this, yet they have never even tried it and dont'
> > even know the basics.
>
>
> Before I plunk down the dollars (seemingly many dollars for a one
> trick pony), what is the best free source of reliable info about sous
> vide cooking?
>
> My local library system doesn't have any books on "sous vide". Is
> there a reliable, trustworthy source for a sous vide wannabe/beginner
> on the interwebs?

Not one you can get from him. He believes ONLY HIS METHOD is valid and
all others are useless.

--

Sqwertz wrote in rec.food.cooking:

> On Sun, 06 Aug 2017 16:10:20 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> Not to mention a crock post doesn't get below 165F, so you will
> only >> ever get well done meat out of a crock pot.
> >
> > LOL, new version crockpots....
>
> Bull.
>
> -sw

About 1990 they changed crockpots to heat at higher temps only. Not
sure how old you were then but thr earlier ones cooked at a lower 'low'.

--


--

On 2017-08-06, heyjoe > wrote:

> Before I plunk down the dollars (seemingly many dollars for a one trick
> pony), what is the best free source of reliable info about sous vide
> cooking?

I don't know if it is "reliable", but it's "free":

<https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide>

Lotta other SV stuff on same Chefsteps site, also. Like I sed, b4, SV
is great fer a restaurant or parties. SV a boatload of protein and
throw it in a hot skillet when needed. Fer a single person, such as
myself, more trouble than it's worth.

nb

"dsi1" wrote in message
...

On Sunday, August 6, 2017 at 10:58:15 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > > ImStillMags wrote in rec.food.cooking:
> > >
> > > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > > Sqwertz wrote in rec.food.cooking:
> > > > >
> > > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > > >
> > > > > > > If you don't cook brisket hot enough to break down the
> > > > > > > collagen
> > > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > > good looking brisket.
> > > > > >
> > > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > > don't do sous vide have a really time grasping this concept (and
> > > > > > even the people who do have a hard time with it until they try
> > > > > > it).
> > > > > >
> > > > > > -sw
> > > > >
> > > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > > crock pot cooking.
> > > > >
> > > > > --
> > > >
> > > > not even close at all. completely different methodology and
> > > > outcome
> > > > of the product cooked.
> > >
> > > Ok, your opinion. I've neen dropping in sealed 'cook in the bag'
> > > meats
> > > in mine for 5-6 years now and letting them do their thing on low or
> > > warm 140F for a day while floated in liquid.
> > >
> > > Been doing a lot of other low and slow cookery for 3 decades.
> > >
> > > --
> >
> > It's a very useful technique if you have to cook steaks medium rare
> > rapidly.
> > You can keep a steak on hold for hours and fry it up and serve a perfect
> > steak in a couple of minutes. Pork chops work great sous vide. You don't
> > need an experienced chef to grill meats perfectly and fast. It's going
> > to
> > change the way steaks and chops are prepared in restaurants.
> >
> > ==
> >
> > Works perfectly too)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My guess is that most of the big restaurants are already using this
> technique. That's just one of their kitchen secrets. If you order a steak
> in
> a restaurant and it comes really fast and is perfectly cooked you can say
> "thanks sous vide!" I'm thinking that the technique could also be used to
> preserve foods.
>
> I'm going to cook a steak this morning. I won't do it sous vide but I
> guess
> it'll come out okay.
>
> ===
>
> I am sure it will. I do cook some pork chops etc. but I tend to cook
> joints that are usually very tough. They come out very tender
>
> I know you cook sous vide. What do you cook in it?
>
>
> --
> http://www.helpforheroes.org.uk

The usual steaks and chops. I've made shortribs and that was okay. The
potential is there for some damn good shortribs. I just have to work on it
some more.

I've made fried chicken sous vide. That might have been the best fried
chicken you ever tasted. Sous vide allows you to cook the chicken
thoroughly. Then you flour your chicken and deep fry it at high temperature.
This allows you to cook the chicken for looks and crispiness - you don't
have to worry about doneness. What could be more perfect? Nutting.

==

I have never done chicken!!! What a wonderful idea Heh I think I have
never just about everything but! Yes. Chicken cooked through before frying
is a wonderful idea) Odd really, I do other meats for exactly that
reason)



--
http://www.helpforheroes.org.uk

"heyjoe" wrote in message news
On Sun, 6 Aug 2017 15:58:19 -0500, Sqwertz wrote:

> It's
> incredible the number of people that hang out in the SV forums
> spouting crap like this, yet they have never even tried it and dont'
> even know the basics.


Before I plunk down the dollars (seemingly many dollars for a one trick
pony), what is the best free source of reliable info about sous vide
cooking?

My local library system doesn't have any books on "sous vide". Is there
a reliable, trustworthy source for a sous vide wannabe/beginner on the
interwebs?

==

I've never had a book and I've had my machine for years. The timing is
everything and I have a timing table. You can put whatever you want in the
bag



--
http://www.helpforheroes.org.uk

wrote:
>
> On Sat, 05 Aug 2017 10:01:09 -0400, Gary > wrote:
> >That said, months ago, I only got a picture with postimage. Now
> >they do the entire web page with ads like tinypic does. Including
> >the hot russian girls. I just assumed that people were
> >copying the wrong link. They offer you 4-5 pic links once you
> >upload a pic.
> >
> >I use hostpic.org now...shows picture only and not a webpage with
> >ads.
>
> I use the suggested one for usenet -

Always choose the link that ends with .jpg. It's the direct one.

On 8/6/17 2:36 PM, cshenk wrote:

> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.

No, not just opinion at all. Your experience is simply the coincidence
of the heat output of your slow cooker happening to be enough to
maintain the 140 you desire.

Now try your slow cooker at filets desired rare or medium rare, say 125
deg F. You would fail every time.

The advantage of sous vide cooking is its precisely variable temperature
control.

Sometimes just being a dinosaur doesn't make you right -- it just makes
you pig-headed. And I'm older than you are, and have been cooking longer.

-- Larry