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Joined: Feb 2011
Posts: 595
4 point
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4 point
Joined: Feb 2011
Posts: 595 |
Anyone else checked out Sous Vide? It's a device that lets you cook something to an exact temperature edge to edge. It is absolutely incredible what it can do to a steak. We did a sirloin tip roast for 36 hours at 132 degrees and you could cut it with a spoon.
"There are no easy days, not even yesterday"
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Joined: Sep 2003
Posts: 13,162 Likes: 196
Doing the best I can.
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Doing the best I can.
Joined: Sep 2003
Posts: 13,162 Likes: 196 |
I had an extra thick pork chop cooked that way at a high end restaurant recently. It was very good. They seared the outside on a hot grill before serving it.
I had looked up the cookers online and noticed a few different ones. Which one do you have?.
The true mark of a man is not how he conducts himself during times of prosperity, but how he conducts himself during times of adversity.
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Joined: Feb 2011
Posts: 595
4 point
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4 point
Joined: Feb 2011
Posts: 595 |
I bought the cheap one for $50 at SAMS, I think it's called Power Precision Cooker. I've had it a couple of months and really like it. It does an amazing job on a steak, I'm cooking them at 123 degrees for 2 hours, then searing it at over 1000 degrees for about 15 seconds a side until I like the outside. It's amazing, Ruth Chris can't do any better.
"There are no easy days, not even yesterday"
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Joined: Sep 2001
Posts: 23,944 Likes: 114
Freak of Nature
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Freak of Nature
Joined: Sep 2001
Posts: 23,944 Likes: 114 |
I got the Inova for Christmas but haven't had a chance to use it yet.
Don't let life get in the way of living
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Joined: Mar 2003
Posts: 27,502 Likes: 28
Talking Turkey
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Talking Turkey
Joined: Mar 2003
Posts: 27,502 Likes: 28 |
I've read up on them but dang I'm just not sure I want to wait hours for my food to be done.
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Joined: Sep 2003
Posts: 13,667 Likes: 28
Booner
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Booner
Joined: Sep 2003
Posts: 13,667 Likes: 28 |
I got one on sale last Black Friday. Some things have been pretty good using it. As mentioned, steaks were pretty good after a quick sear out of the bath. Perfect pinkness throughout the meat that way. I've tried it on chicken also and was not impressed. I didn't like the consistency of the meat with chicken. I did a pork loin that was so so. Overall, I wasn't blown away, and I haven't used it lately. Seems like just another gadget or fad to me
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Joined: Feb 2011
Posts: 11,345 Likes: 18
Booner
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Booner
Joined: Feb 2011
Posts: 11,345 Likes: 18 |
I've used one for a while, like you said, the steaks it can do are amazing. I also love to do Brisket with mine, sous vide it at around 155 for 24-30 hours or so, then get the green egg going at around 275 and throw it on there for a couple of hours until it gets a nice bark on it, so much more moist and tender than a long smoked brisket. Chicken definitely has a strange texture out of sous vide, but I think there are ways to address that.
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Joined: Feb 2011
Posts: 595
4 point
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4 point
Joined: Feb 2011
Posts: 595 |
We are mostly just using it for beef. Outside of steaks, we did a sirloin tip roast that was incredible. Did shrimp to an exact temp that was amazing. Haven't tried it on venison yet, everything left in the freezer is either cubed or ground. It's pretty good at reheats If you need to reheat a steak to 135, throw it in and come back later and nothing has changed from its original temperature when cooked. Making a really great steak was my primary reason for purchasing and it excels there.
"There are no easy days, not even yesterday"
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Joined: Sep 2015
Posts: 9,541
14 point
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14 point
Joined: Sep 2015
Posts: 9,541 |
got a buddy that swears by it for steaks.
I like to grill too much.
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Joined: Feb 2015
Posts: 6,814 Likes: 14
14 point
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14 point
Joined: Feb 2015
Posts: 6,814 Likes: 14 |
I've read up on them but dang I'm just not sure I want to wait hours for my food to be done. i agree; dry brining overnight is a long enough wait for me as is LOL
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
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