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Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/198135
Gomer - Posted - 01/30/2011: 16:22:20
My kids bought me a giant Sous Vide cooking bath today . I have got four prime New York Steaks sealed up with spices sort of taking a five hour jacuzzi. Then you sear 'em and serve 'em. they keep the water within a tenth of a degree. Once the meat is cooked, it won't cook any more, it just gets more tender. You can put a roast in 140 degree water for 72 hours. Anybody ever used one of these things?
pstroud1 - Posted - 01/30/2011: 16:56:19
Not but your making me slobber talking about steaks like that. Sounds delicious.
Paul
bubbalouie - Posted - 01/30/2011: 19:33:37
I heard about vacume sealing meat in plastic & boiling it at 140 before but how does your unit work?.
Gomer - Posted - 01/30/2011: 21:52:48
precisely like that, only you can pick any temperature. I am telling you that these steaks were better than Ruth's Chris. If you think about it, Beef is medium rare are 135. Once the meat hits 135, it can't get any hotter and it can't cook any more. Whether you cook for another hour or another day doesn't make any difference.
figmo59 - Posted - 01/31/2011: 05:23:41
AWW HECK,....GOME
we usta do that with C-RATS in the ARMY back in the day.
not ....quite ...sure just what "cut" of meat they were tho....
yep....walk through the chow line
pick your hot can of ALPO outa garbage can fulla hot water.
yep dem cooks were right smart fellas..........waitin till you were ravionous...so one could be easaly convinced that one was eating gourmet!.....;-)
Gomer - Posted - 01/31/2011: 06:48:26
Greetings Fig! What you say makes sense since they would be able to keep the rats at serving temp for many hours without further wrecking the taste if that were even possible,
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