Re: Anyone Sous Vide cook before ?
[Re: Nessmuck]
#6965963
08/16/20 06:43 PM
08/16/20 06:43 PM
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Joined: Sep 2010
Posts: 2,364 NE
Marty B
"arbitrary noob"
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"arbitrary noob"
Joined: Sep 2010
Posts: 2,364
NE
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Re: Anyone Sous Vide cook before ?
[Re: Nessmuck]
#6966096
08/16/20 08:26 PM
08/16/20 08:26 PM
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Joined: Jan 2019
Posts: 7,487 Northern IN USA
Flipper 56
trapper
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trapper
Joined: Jan 2019
Posts: 7,487
Northern IN USA
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An air fryer is also amazing for cooking pork chops. Sears the outside and traps all the moisture inside and they taste like they came off a grill. Never dried out inside. Hope yours turn out Nessie!
"Where Can A Man Find Bear Beaver And Other Critters Worth Cash Money When Skinned?"
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Re: Anyone Sous Vide cook before ?
[Re: Nessmuck]
#6966194
08/16/20 09:33 PM
08/16/20 09:33 PM
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Joined: Nov 2011
Posts: 25,739 New Hampshire
Nessmuck
OP
trapper
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OP
trapper
Joined: Nov 2011
Posts: 25,739
New Hampshire
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Going to try a tough ol London Broil soon...
It is better to die on your feet than to live on your knees.
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Re: Anyone Sous Vide cook before ?
[Re: Nessmuck]
#6966276
08/16/20 11:08 PM
08/16/20 11:08 PM
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Joined: Dec 2006
Posts: 7,919 WI
T-Rex
trapper
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trapper
Joined: Dec 2006
Posts: 7,919
WI
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I'm skeptical!
The USDA says the danger zone for bacteria growth is from 40-140°F.
Sous Vide holds temps below 140 for many hours.
Don't get me wrong. I'm not saying it doesn't work; it's been around for quite a while, and people swear by it.
Not me.
Man who mistake shillelagh for fairy wand; see pixie dust, also.
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Re: Anyone Sous Vide cook before ?
[Re: SNIPERBBB]
#6966486
08/17/20 09:03 AM
08/17/20 09:03 AM
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Joined: Dec 2006
Posts: 7,919 WI
T-Rex
trapper
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trapper
Joined: Dec 2006
Posts: 7,919
WI
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You must eat steak well done then... I think you missed this part Sous Vide holds temps below 140 for many hours
Man who mistake shillelagh for fairy wand; see pixie dust, also.
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Re: Anyone Sous Vide cook before ?
[Re: Nessmuck]
#6966504
08/17/20 09:26 AM
08/17/20 09:26 AM
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Joined: Dec 2006
Posts: 19,298 Rodney,Ohio
SNIPERBBB
trapper
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trapper
Joined: Dec 2006
Posts: 19,298
Rodney,Ohio
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For things like chicken you can go lower than say 165. It just takes longer to kill the bacteria at at lower temps. The 165 kills it in seconds. Takes over an hour at 140. Which is where some people can get in trouble as the internal temperature of the meat needs to get to that point and then hold it there for an hour. Not put it in the 140 water for an hour.
Last edited by SNIPERB🦝; 08/17/20 09:26 AM.
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Re: Anyone Sous Vide cook before ?
[Re: SNIPERBBB]
#6966593
08/17/20 11:32 AM
08/17/20 11:32 AM
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Joined: Aug 2007
Posts: 6,041 Sauk County, WI
Patrice
"TMan Feed Gestapo "
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"TMan Feed Gestapo "
Joined: Aug 2007
Posts: 6,041
Sauk County, WI
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Sure have, Nessy! I was going to reply last night but it looked like the site was locked up when I tried. One wonderful thing about it is that you can set the final temp for meat and hold it exactly at that temp for a long, long time. Rather than having the meat determine the timing of a supper, it gives you flexibility time-wise and you can have the meat done and holding at a temp where it will not become over done. In the photos below, I marinated and cooked the steak to medium rare and then, after the rest of the meal was ready, I took it out of the water bath and seared it right before serving it. Here are a few photos from that adventure: ![[Linked Image]](https://trapperman.com/forum/attachments/usergals/2020/08/full-4649-59140-01_sous_vide_1024.jpg) ![[Linked Image]](https://trapperman.com/forum/attachments/usergals/2020/08/full-4649-59141-05_sear_1024.jpg) ![[Linked Image]](https://trapperman.com/forum/attachments/usergals/2020/08/full-4649-59142-06_done_1024.jpg) You could also sear the surfaces of the steak ahead of time for flavor, and then put it in a sous vide bath to bring it to and hold it at a medium rare temp while making the rest of the supper. Whenever you have the rest of the meal ready to serve, you can the steak out of the water bath and it will be perfect. It works beautifully for pork and poultry and other things too. Especially for holding them and keeping them juicy at a perfect temp without overcooking.
WTA District 9 Director ... Go D9! Member: WTA, Intertel, Mensa (Trappers ain't stupid.) Life Member: NRA
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