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Jun 2, 2020 - 7:20:17 PM

bubbalouie

Canada

13899 posts since 9/27/2007

Anyone tried this? I bought one yesterday. Anova brand. They precook your meat in a sealed water bath to your desired doneness . Then you brown it up in a hot pan. We've got some nice rib eyes on the go now. Seems pretty basic. 

https://www.bonappetit.com/story/what-is-sous-vide-cooking

Edited by - bubbalouie on 06/02/2020 19:24:58

Jun 2, 2020 - 8:47:48 PM
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Brian T

Canada

16609 posts since 6/5/2008

I believe in Maillard Reactions. The entire concept of boiled meat turns me off.
I guess that I'm just a little bit too paleo to even try that.

The very best was and still is to prepare the entire meal with flint knives.
Cook over open fire.
If we get more snow tonight, it will be bison and potatoes for breakfast.

Jun 2, 2020 - 8:54:41 PM
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chuckv97

Canada

50113 posts since 10/5/2013

Sous vide ?? By gar, dey sell doze at de Forum ?

Jun 2, 2020 - 8:55:30 PM
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bubbalouie

Canada

13899 posts since 9/27/2007

Check the link! The meat doesn't touch the water. 

It turned out awesome! Seared in smoking hot oil & butter. Best steak in a long time.

Jun 2, 2020 - 8:58:41 PM
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Brian T

Canada

16609 posts since 6/5/2008

OK. I stand subjected. I got used to open fire a very long time ago.
Maybe all my favorite fishy things, even calamari.

Jun 2, 2020 - 9:43:45 PM
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chuckv97

Canada

50113 posts since 10/5/2013

Talk about open fire, my SIL and daughter are going to have a shortened season at their fishing lodge in N. Saskabush , the gubm’nt there are opening things up. But they can only take Canucks due to the border closure - they’re offering a special rate since it’s so late in the year already (yeah, I know,,a shameless plug). Shore lunches with pickerel, pike, Lake trout, & bannock,,,yum,yum !




Edited by - chuckv97 on 06/02/2020 21:47:27

Jun 2, 2020 - 10:06:31 PM
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Brian T

Canada

16609 posts since 6/5/2008

Shore lunches in northern SK. I do miss those. My brother was a master chef.
A slice of bread was your plate.

Jun 2, 2020 - 11:36:26 PM
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figmo59

USA

31325 posts since 3/5/2008

Liz has wanted to try this boil in bag thing....

I think a lot of resteraunts do it this way..

Jun 3, 2020 - 1:20:07 AM
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610 posts since 8/9/2008

I also have an Anova - it does steak very well indeed. The Maillard reaction is gained when one seals the meat in a v. hot pan briefly after the water bath. Generally works well, and a steel skillet is the best for this.

Pork loin is also excellent, really juicy. The necessary internal temps listed publicly for food safety are based on reaching a set temp for a v. short time, but safe food is also achieved by cooking at a lower temp for a longer time, which sous vide does. The result is really juicy and pink pork.

Asparagus is v. good too.

Also, the fact that one can't overcook the food (and finishing it is v. quick) means that one doesn't need to worry about the sous vide and can focus on getting the rest of the meal ready, so it's easier to plate up a hot meal when the time comes.

Edited by - daytripper on 06/03/2020 01:21:16

Jun 3, 2020 - 1:37:36 AM
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janolov

Sweden

40504 posts since 3/7/2006

I believe in Sous vide. The meat get the exact temperature you want, and the temperature is even distributed. It does not taste water if you cook it in sealed plastic. It is no fast way, and it should take an hour or two. The natural flavor develops during the cooking. And then the final frying or grilling to brown it up.

Jun 3, 2020 - 2:47:14 AM
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Chris Meakin

Australia

2940 posts since 5/15/2011

Well you've sold me fellas. I'm buying one as a present for the missus - she'll love it.

Thanks for posting Bob!

Jun 3, 2020 - 4:41:54 AM
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figmo59

USA

31325 posts since 3/5/2008

Turn Coats....!

Yer all Charcoal... Turn Coats.....! ;0)




Cripes this is all Liz will talk about now fer...2 weeks... :0/




;0) I can't...loose... :0)

Edited by - figmo59 on 06/03/2020 04:43:17

Jun 3, 2020 - 4:45:50 AM
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1608 posts since 4/22/2018
Online Now

Never tried it, but I do like the look, and the precision behind it - I’d definitely go for one of those Anova devices. Obviously you need a vacuum sealer too, it’s worth checking the temp rating on your bags or roll to ensure they’re suitable.

I look forward to seeing the results of your efforts Bob.

Jun 3, 2020 - 4:50:55 AM
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262 posts since 4/11/2019

Dammit, I was just getting used to using the Air Fryer!

Jun 3, 2020 - 5:05:19 AM

bubbalouie

Canada

13899 posts since 9/27/2007

Ever buy a nice steak & wreck it in a pan or on the grill? We have. That's why we tried this.

Beef has gone up the most over other meats around here so it's worth it to get a perfect steak.

You can still get that nice crust in your cast iron or grill marks at the end.

We have a vacu sealer but just used a zip lock bag & it worked fine!

I saw some nice pork tenderloins yesterday. I'll try one tonight!

Jun 3, 2020 - 5:06:13 AM
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610 posts since 8/9/2008

you can get a cheap vacuum sealer on Amazon for, like, £30. Or just take a freezerbag, stick the food in, seal it 90% and slowly submerge it in water. This pushes the air out, and you seal the final bit just as the water reaches it. Gets 90%+ of air out, and that's good enough.

Make sure you use freezerbags which are chemically stable at high temperatures though - BPA free of somesuch..? 10 min research online will tell you what to look for. Ziploc ones do the job for me but don't take my word for it - always check.

Jun 3, 2020 - 5:08:18 AM
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slammer

USA

2881 posts since 12/30/2008

My son is really into Sous vide and has one of the Anova models. He swears by it and I have seen the results. Amazing!!!
I think he's getting me one for Fathers day ( I Hope). Steaks, chops, chicken breast, veggies and fish all turn out amazing and only need a quick sear. One thing I never thought of is.......he'll take out frozen leftovers before leaving for work and set the temp on a big bag of leftovers in the water and 10 hours later or whenever ya get home, the leftovers are the perfect temp and not overcooked and just like the night you originally had them. I'm thinking of all kinds of new recipes for the fish I catch !!!
P.S. I doubt it works on pasties , just sayin !!!
Slammer!!!

Jun 3, 2020 - 5:11:38 AM

figmo59

USA

31325 posts since 3/5/2008

No need fer fancy vacume sealer..

Use Ziploc freezer bags.. n house vacume..

Get that teeny sucker attachment...
Put food in bag...
Put tip of sucker in the far corner of the bag ziploc..seal the whole bag ..suck out the air...
N ..at the last second whip out the attachment..n.. seal the corner of the ziploc bag all at once...

This really works great! N..ah whole lot cheaper...too.. ;0)

Jun 3, 2020 - 5:19:36 AM
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figmo59

USA

31325 posts since 3/5/2008

Oh Gawd...!

She's ...Chirpin...ALLREADY..! :0/


SEE WHAT ...YOU...STARTED BUBBA...!

DANGYOU!... ;0)

Jun 3, 2020 - 5:22:27 AM

bubbalouie

Canada

13899 posts since 9/27/2007

Thanks for chiming in Marc. We both posted at the same time. I have what's considered a pretty good vacu sealer & sometimes it doesn't work that great! I figure a Zip Lock bag works just as good as crappy job on a sealer without the added expense, I see where you can use jars,

It's not boil in a bag either. The temp doesn't ever get that high. Our big pot didn't work too good so I bought a small Rubber made plastic container & it worked just fine!

I put olive oil, fresh sprigs of rosemary & thyme & a few smashed cloves in last night. Tasty!

Infusing flavours is something to look into. 

I like that you can cook it & finnish off later or freeze it in the bag.

Jun 3, 2020 - 5:26:28 AM
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bubbalouie

Canada

13899 posts since 9/27/2007

quote:
Originally posted by figmo59

Oh Gawd...!

She's ...Chirpin...ALLREADY..! :0/


SEE WHAT ...YOU...STARTED BUBBA...!

DANGYOU!... ;0)


Yeah Al I imagine you're gonna HATE it!

Jun 3, 2020 - 5:31:02 AM

bubbalouie

Canada

13899 posts since 9/27/2007

I just saw the deep fryer thread about fried chicken. If you sous vide your chicken first all you have to do is deep fry it to crisp & brown the batter. the chicken is already perfectly cooked!

Jun 3, 2020 - 6:01:26 AM
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1608 posts since 4/22/2018
Online Now

quote:
Originally posted by bubbalouie

I just saw the deep fryer thread about fried chicken. If you sous vide your chicken first all you have to do is deep fry it to crisp & brown the batter. the chicken is already perfectly cooked!


Bob, if I buy any more kitchen appliances before I fit the new kitchen (taking months) my wife will be wearing certain parts of my anatomy as earrings.

Edited by - Wet Spaniel on 06/03/2020 06:02:00

Jun 3, 2020 - 6:17:10 AM
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figmo59

USA

31325 posts since 3/5/2008

youtu.be/zVef6HX6110

Sue veed...
On the cheap... :0)

Jun 3, 2020 - 6:19:03 AM
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figmo59

USA

31325 posts since 3/5/2008

quote:
Originally posted by Wet Spaniel
quote:
Originally posted by bubbalouie

I just saw the deep fryer thread about fried chicken. If you sous vide your chicken first all you have to do is deep fry it to crisp & brown the batter. the chicken is already perfectly cooked!


Bob, if I buy any more kitchen appliances before I fit the new kitchen (taking months) my wife will be wearing certain parts of my anatomy as earrings.


Matching PAIR..?

 

 

Too funny...thanks.. :0)

Jun 3, 2020 - 7:09:56 AM

bubbalouie

Canada

13899 posts since 9/27/2007

quote:
Originally posted by Wet Spaniel
quote:
Originally posted by bubbalouie

I just saw the deep fryer thread about fried chicken. If you sous vide your chicken first all you have to do is deep fry it to crisp & brown the batter. the chicken is already perfectly cooked!


Bob, if I buy any more kitchen appliances before I fit the new kitchen (taking months) my wife will be wearing certain parts of my anatomy as earrings.


I've got a nice deep fryer too. I got tired of dealing with all that oil! 

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