The Sous VIde Thread

Discussion in 'Social Life, Food & Drink, Travel' started by ehkay, Feb 2, 2012.

  1. GraphicNovelty

    GraphicNovelty Senior member

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    first go at burgers were a success! learned a few things for next time but overall i'm pretty happy with them!

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    Last edited: Mar 16, 2015


  2. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I personally wouldn't trust ground beef sous vide that rare.
     


  3. gomestar

    gomestar Super Yelper

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    what if you did the grinding?
     


  4. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    That's different, or if you have a butcher that you know if doing it fresh, (or trust them when they say so).
     


  5. GraphicNovelty

    GraphicNovelty Senior member

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    it's more medium than medium-rare. I get it from a high-volume whole foods that i trust more than a rando supermarket but good to know.
     
    Last edited: Mar 17, 2015


  6. mgm9128

    mgm9128 Senior member

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    I don't really get sous vide hamburger.
     


  7. otc

    otc Senior member

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    I'm trying to think where the benefit would be.

    Only thing I can see is if you had a party and wanted a bunch of burgers to either come out at once, or to be quickly prepared without having to man the grill. Especially if you have limited pan/grill space.

    A big bath full of burgers sitting at temp would only need a quick sear to be done, so you could rotate them through your pans faster and have everything ready at once. Similarly, if it is a party with more random eating, anytime someone wants a burger, it only takes you 2 minutes and you don't have to hang around (or make a stack of burgers that get cold/lose texture).

    If someone wants one more done...just leave it on the flame a little longer.

    Is it like pork where holding it at a certain temp for long enough will kill the baddies? If you bring it to 130 or so for 2 hours, does it become safe?
     


  8. otc

    otc Senior member

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    Not saying I won't at some point make a sous vide hamburger simply because I like playing with new toys...
     


  9. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    For the the best thing about sous vide is no smoke and less to clean up. Even if the outcome weren't as good that's good enough for me.
     


  10. mgm9128

    mgm9128 Senior member

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    Cooking a burger for 2 hours, to me, seems like a great waste of electricity. It also sounds gross.
     
    Last edited: Mar 17, 2015


  11. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I agree, if you're going to sous vide some beef, sous vide a steak.
     


  12. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    So last night I sous vided some steaks and I told my girlfriend the meat has been really stinking when it comes out. Sure enough, steaks were done and I am like, ugh doesn't it stink? She's like, um, it just smells like beef. I think the concentrated beefiness upon opening I am just not used to, after I blow torch it smells appetizing.
     


  13. b1os

    b1os Senior member

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    You've got a beef with the beef.
     


  14. GraphicNovelty

    GraphicNovelty Senior member

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    I live in an apartment (i.e. no grill) and i've been fairly unhappy with my skillet burgers Mostly, I just like burgers and wanted to try it.

    That being said, I had a bit of GI distress this morning (possibly related, possibly not) but better safe than sorry so I'm gonna get rid of the leftovers and not do it again until i can be sure they're safe (grinding the meat myself, keeping them long enough to pasteurize)
     


  15. mgm9128

    mgm9128 Senior member

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    Jeez. Maybe you should change your diet to more plant based foods. Vegetables are the most interesting things to cook sous vide, anyway.
     
    Last edited: Mar 17, 2015


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