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#21 |
4-Star
Male Join Date: Nov 2007
Location: Columbia, SC
Posts: 403
CockyCash: 600 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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#22 |
Yellow Bellied Sapsucker
Male Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 1,048
CockyCash: 3300400 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() I have a foodsaver that I got years ago. It is totally worth the investment. I buy in bulk and pre-package meals, then toss 'em in the sous vide when I want to eat them.
With corn, the bag will fill puff up like a balloon and float. I put a glass bowl full of water on it and the water circulates with the rest of the water. Corn is delicious sous vide. I too struggle with the right vessel. I've used the insert for a large croc-pot, the smaller and larger metal pot than came with outdoor fryer, my grandmother's roasting pan(too bad I have to give that back), and a large grey bus-tub that came in a 2-pack from Sam's Club or Costco(can't remember). I like the metal pot from the outdoor fryer because I can put it on the stove and use the burner to get it up to higher temps faster. I use it the most. For large meals, I use the bus-tub, but it's rare that I need that much space. I'm usually only cooking for 2-4 people.
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#23 |
4-Star
Male Join Date: Nov 2007
Location: Columbia, SC
Posts: 403
CockyCash: 600 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() 25# pig ready for next week. Going to follow this guide here:
https://www.youtube.com/watch?v=gljGbQeZbwY |
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#24 |
Grumpy Old Fart
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![]() I took a cheap top sirloin fillet and put it in the sous vide for 2 hours at 132. It was almost as tender as a mignon. I also SV'd some corn at 185 for 30 minutes. On stovetop I made a mushroom/onion/ melange as a steak topping. Publix' produce department made some cooking bags filled with green beans, garlic, dried tomatoes, and almonds. I nuked that. Garlic buttered rye toast. Had more key lime cheesecake pie for dessert.
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Order Of The Spur I miss Old Cocky Talk Last edited by The Yancey; 07-30-2017 at 04:08 PM.. |
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#25 |
Yellow Bellied Sapsucker
Male Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 1,048
CockyCash: 3300400 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Sous vide corn is soo yummy.
Still can't see tyhe pic Yancey, but sounds deliciius.
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#Fake Smart ![]() |
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#26 | |
Grumpy Old Fart
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I did the searing of that with the Searzall. I need to fiddle with the settings as it did not do a great job. Temp was too low. You can see (hopefully) in the pic that it cooked a bit of the steak.
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Order Of The Spur I miss Old Cocky Talk |
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#27 |
Yellow Bellied Sapsucker
Male Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 1,048
CockyCash: 3300400 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Sorry buddy, still can't see it. I usually just upload mine to my Amazon prime photos, and then copy the link from that. Not sure if that helps or not. Still sounds like a delicious meal.
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#Fake Smart ![]() |
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#28 |
Grumpy Old Fart
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![]() Picked up a Greek seasoned pork loin from the grocery a couple of weeks back. I cooked it in its own bag but to be on the safe side since it looked to have glued edges I put the bag into a larger one. I dropped it into the sous vide at 150. Because it came directly from my 20F below chest freezer I added an additional hour to the time. A total of 4 hours. Actually the bag's seams held up. It then went directly into the ice bath for 30 minutes. After that I cubed half of it and it it on skewers with onions. That went into the Bradley for a total of 60 minutes at 220F. I used 20 minutes each of a pepper, rosemary, and thyme seasoning puck, oak, and pecan. Was remarkably tender and juicy! I served it with a Greek salad, broccoli rabe, rice, some leftover beets, pickled onions, hummus and pita. Also had some tzatziki. It was all well received.
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Order Of The Spur I miss Old Cocky Talk |
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#29 | |
Heisman Winner
Male Join Date: Oct 2006
Location: Lexington
Posts: 23,452
CockyCash: 100700 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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GOD USA SEC
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#30 |
1st Team All-SEC
Male Join Date: Dec 2006
Location: upstate SC
Posts: 4,872
CockyCash: 10000 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Wife bought two of those new-wave pro induction induction stove tops for $99 a piece where you set the temp . I'd bet they cook Sous Vide pretty good too .
Another thing I'd like to try is packaging beef in food saver plastic seal then blowing it up in a barrell of water with a cherry bomb . I've heard the explosion wave tears down all the micro fibre in the meat making the toughest cuts of meat tender not to mention you get to make it go boom .. Anyone heard of this ? |
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#31 | |
Grumpy Old Fart
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Order Of The Spur I miss Old Cocky Talk |
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#32 | |
1st Team All-SEC
Male Join Date: Dec 2006
Location: upstate SC
Posts: 4,872
CockyCash: 10000 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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Check this out, AWESOME , I could picture you doing some deer meat or other tough cuts of beef .. Looked over some articles and some claim 30-80% more tender and the tougher the cut the better it works . What a cook out !!! https://youtu.be/xAWY5ryjd0w |
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#33 | |
Grumpy Old Fart
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Order Of The Spur I miss Old Cocky Talk |
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#34 |
Grumpy Old Fart
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![]() A guy in one of my SV groups posted a pic of his corn 5 ways.
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Order Of The Spur I miss Old Cocky Talk |
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#35 | |
4-Star
Male Join Date: Oct 2011
Location: Mt. Pleasant
Posts: 419
CockyCash: 200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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https://www.wired.com/2016/04/review...control-freak/ |
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#36 | |
Grumpy Old Fart
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You will also just be cooking one side in that thing. How would you possibly do a rack of ribs or a pork butt on that thing? I'm talking about cooks that run from 62-74 hours. There is no way. It does not get hot enough for a decent post SV sear either. My take is that it may be a fine precision temp additional oven eye and have some unique applications but but is nothing like a steam based or circulating water sous vide machine.
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#37 |
Grumpy Old Fart
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![]() Picked up a couple of smoked gouda and onion burgers. Lightly seasoned with Montreal. 135 for 90 minutes. Browned in hot ghee. Worcestershire and red wine added to the drippings along with the saved purge. Reduced volume. Burgers added back and cheese added. Absolutely excellent.
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#38 | |
Yellow Bellied Sapsucker
Male Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 1,048
CockyCash: 3300400 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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#Fake Smart ![]() |
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#39 |
Yellow Bellied Sapsucker
Male Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 1,048
CockyCash: 3300400 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() So I traded my anova in for a Joule. So far the results are good. Its much smaller which I love, but heats up more quickly despite its size. I don't like that it has no on-board controls. It has to be controlled through the app, but it seems to work fine.
Now, can somebody get me some details on that yankee pig?
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#Fake Smart ![]() |
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#40 |
Household Name
Male Join Date: Jul 2007
Location: Neeses
Posts: 5,540
CockyCash: 5833 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Lightning Deal on Amazon. 4 hrs to claim
Aicok Sous Vide Cooker, 1000W Thermal Immersion Circulator with Accurate Time and Temperature Control, Digital Display Timer, Stainless Steel, Ultra Quiet $56 https://www.amazon.com/Aicok-Immersi...5b57dc6210314b
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