The Sous VIde Thread

[GraphicNovelty]

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

 

[patrickBOOTH]

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

 

[gomestar]

what if you did the grinding?

 

[patrickBOOTH]

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

 

[GraphicNovelty]

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.

 

[mgm9128]

I don't really get sous vide hamburger.

 

[otc]

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?

 

[otc]

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

 

[patrickBOOTH]

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.

 

[mgm9128]

Cooking a burger for 2 hours, to me, seems like a great waste of electricity. It also sounds gross.

 

[patrickBOOTH]

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

 

[patrickBOOTH]

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.

 

[b1os]

You've got a beef with the beef.

 

[GraphicNovelty]

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)

 

[mgm9128]

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