Soldato
Following this: http://extravirginchef.blogspot.co.uk/2012/06/sous-vide-beef-cheeks-this-one-took-me.html
Bad call do you think?
Bad call do you think?
Anova Precision Cooker - cook sous vide with your iPhone.
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Man of Honour
@OMS - it'd be fine at 60/62 but I don't think it would work that well at the 55C option they also suggest. 55C is great for some cuts but ox cheek not so much (just imo).
@Moses - no worries. Can you give me a rough idea though?
@Moses - no worries. Can you give me a rough idea though?
Man of Honour
SE sous-vide carnitas tested tonight - really awesome. Reducing the pork stock and re-adding it to the pork before grilling really helped. As did squeezing two full limes over the pork just before and after grilling (as in, one before, one after).
Associate
- Joined
- 18 Jan 2009
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How weird, I made exactly the same thing tonight and also reduced the juices and added back to the pork.
I was very good, make the green roasted salsa too
I was very good, make the green roasted salsa too
Soldato
I went for 72 hours on the beef cheeks at 62c in line with the Modernist Cuisine approach - will see how they turn out tomorrow. Thanks for the advice FT and Moses.
Man of Honour
Cheers Moses. I'll get a load of bags ordered soon
@OMS - how did the ox cheek turn out?
@OMS - how did the ox cheek turn out?
Have you ever tried? I thought the Eiffel couldn't handle 30cm wide?
Didn't really get many pictures but I made the pulled pork last weekend, 22hours at 74c followed by 1.5 in the over.
Rubbed
https://goo.gl/photos/c4tpzQXLKehWzBto9
Into the homemade Sous Vide Box.
https://goo.gl/photos/e5QgSt7YPgNhSu4S9
Oven Baking
https://goo.gl/photos/eax6hHnGm3LWnfU4A
I cooked the whole thing up with fat on then cut it off before putting it in the oven, and turned this into a spicy crackling too, which was amazing, the pork was still quite juicy but ripped apart perfectly, my guests really enjoyed it, and used the juice from the bag and whipped it up into a bbq gravy which was amazing. Definitely room for improvement on the pork, but think thats the perfectionist in me, my guests said it was the juiciest they'd ever had...
Going to give some fish a go this week, but need to get some to try, will probably give Tuna Steak a go. And also going to make some baffles for my icebox so it doesn't need as much water in it due to the depth.
Rubbed
https://goo.gl/photos/c4tpzQXLKehWzBto9
Into the homemade Sous Vide Box.
https://goo.gl/photos/e5QgSt7YPgNhSu4S9
Oven Baking
https://goo.gl/photos/eax6hHnGm3LWnfU4A
I cooked the whole thing up with fat on then cut it off before putting it in the oven, and turned this into a spicy crackling too, which was amazing, the pork was still quite juicy but ripped apart perfectly, my guests really enjoyed it, and used the juice from the bag and whipped it up into a bbq gravy which was amazing. Definitely room for improvement on the pork, but think thats the perfectionist in me, my guests said it was the juiciest they'd ever had...
Going to give some fish a go this week, but need to get some to try, will probably give Tuna Steak a go. And also going to make some baffles for my icebox so it doesn't need as much water in it due to the depth.
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Man of Honour
Go for salmon. ChefSteps and SeriousEats again have awesome recipes.
Soldato
Im still interested in getting into this, could someone tell me the basics of what I'll need to get me started so I can price everything up please?
Soldato
Thanks, so what type of pot could I use for water bath? I'll only really be cooking small meals. I saw a post a while ago about some sort of plastic container but cant find it from a quick flick back through.
Also I assume getting a container not too large is sensible or the circulator will spend ages heating it up and keepinhg it at temperature?
Also I assume getting a container not too large is sensible or the circulator will spend ages heating it up and keepinhg it at temperature?
Associate
Whilst wifey is away tomorrow, I shall finally be testing a steak
Suggestions for everything, cut of beef, cooking time, seasoning/sauce, sides...hit me, I want the full experience!
Suggestions for everything, cut of beef, cooking time, seasoning/sauce, sides...hit me, I want the full experience!
Man of Honour
Get something nice and thick. Decent butcher to provide some well marbled and aged sirloin or similar.
54.5C for an hour or two, depending on thickness. You can get away with less time than this though.
Take steak out, searing hot pan, knob of butter, one minute per side to brown.
That's pretty much it
54.5C for an hour or two, depending on thickness. You can get away with less time than this though.
Take steak out, searing hot pan, knob of butter, one minute per side to brown.
That's pretty much it
Associate
Thanking you. Shan't have time to hit a butcher sadly, but the local coop usually have some nice cuts.
Man of Honour
If you can get to Aldi their premium range steaks are really good.
Associate
Best. Steak. Ever.
Why had it taken me so long to do that. 54.5c for just over an hour, then in the pan on the hottest setting for 1 min a side with butter. Perfectly rare to medium rare, so tender and my goodness the moisture......Served with button mushrooms and a jacket potato. NOM.
Why had it taken me so long to do that. 54.5c for just over an hour, then in the pan on the hottest setting for 1 min a side with butter. Perfectly rare to medium rare, so tender and my goodness the moisture......Served with button mushrooms and a jacket potato. NOM.
Man of Honour
Awesome What kind of steak did you go for in the end?
What kind of steak did you go for in the end?
Associate
A nice inch(ish) thick sirloin. I really want another now I've started thinking about it again.
Potato pic doesn't do it justice
Potato pic doesn't do it justice
Had a bit of a fail with a lamb leg I deboned and put in for 10 hours @ 75 or 70c which came out horribly dry and was pretty much poaching in all its juices. Saw one or two recipes which suggested this but I think it should have been shoulder - I thought the leg was a pretty tough cut? 
Anyway I'm going to try this again for a deboned lamb shoulder tomorrow - I want that pulled / falling apart braisey texture. Any recommendations for times / temps? Preferably 10 hours or under - I'd be getting it from the supermarket so it wouldn't be a huge piece.
Anyway I'm going to try this again for a deboned lamb shoulder tomorrow - I want that pulled / falling apart braisey texture. Any recommendations for times / temps? Preferably 10 hours or under - I'd be getting it from the supermarket so it wouldn't be a huge piece.
Where did you get 72° from?! That's massively OTT for a leg - you should be aiming for something around the 60° mark.
Shoulder is the far tougher cut to cook, be that sous vide or otherwise, so you either aim for the same 60° and cook for a lot longer (20hrs works well) or go higher but for a shorter time. I've done shoulder at 76° for 8 hours and it was superb.
Shoulder is the far tougher cut to cook, be that sous vide or otherwise, so you either aim for the same 60° and cook for a lot longer (20hrs works well) or go higher but for a shorter time. I've done shoulder at 76° for 8 hours and it was superb.