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Author Topic: Sous Vide  (Read 278 times)

BrandonK

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Sous Vide
« on: December 30, 2018, 06:31:51 PM »

Iím late to the party but wow this immersion circulator is fantastic. Best steaks Iíve ever cooked. Best sirloin roast Iíve cooked. Chicken was good but I have to play with the temperature for next time. I just got this thing a week ago but itís my new favorite way of cooking proteins. And I have to try scotch eggs soon. Anyone else have any idea what Iím talking about?







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Oldfart9999

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Re: Sous Vide
« Reply #1 on: December 30, 2018, 08:24:10 PM »

Looks good!!!
Rodney
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Old Fishermen never die, their rods just go limp.

Polaris425

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Re: Sous Vide
« Reply #2 on: December 31, 2018, 09:03:02 AM »

I've heard of it but, not exactly sure what the whole process is...

After you bagged them, did you boil them? That's my understanding of it.

I've had some duck pate that was prepared that way, and it was amazing.
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Fishin' Alabama
Building Rods, & Snatchin' Lips.

BrandonK

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Re: Sous Vide
« Reply #3 on: December 31, 2018, 04:54:39 PM »

Not boiled but in a vat of water being warmed and kept at the exact temperature that you want the meat to reach. So if I want a steak at 129*, I set the temp to 129 and it cooks the meat evenly at that temp, instead of very high temps on the outside and only reaching target temp in a small section of the very center
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Polaris425

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Re: Sous Vide
« Reply #4 on: January 02, 2019, 09:17:43 AM »

I gotcha..... I knew it was something with a pot of water. lol.
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Wizard

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Re: Sous Vide
« Reply #5 on: January 03, 2019, 04:57:06 PM »

I watched an infomercial just because the meat came out evenly cooked. I won't say amazing but it was very interesting.

Wizard
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BrandonK

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Re: Sous Vide
« Reply #6 on: January 03, 2019, 05:07:33 PM »

To me it was amazing, but a large part of that may be because I have a tendency to screw up steaks. And now I canít. Haha
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