The Sous VIde Thread

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

  1. otc

    otc Senior member

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    This was fun[​IMG]

    I gotta get a torch. Even just putting a final sear on these made my kitchen an oily mess and filled my apartment with meat clouds.


    FWIW, serious eats did side by side comparisons of pre searing and post searing steak and couldn't clearly identify a difference in flavor.
     
  2. mgm9128

    mgm9128 Senior member

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    Meat is murder, you will get cancer and die.
     
  3. Piobaire

    Piobaire Not left of center?

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    Last edited: Mar 15, 2015
  4. saint

    saint Senior member

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    This is the torch I've got, the Searzall. It works much better than the typical kitchen torch. I'm still waiting for the "steak decorator" from their Kickstarter campaign but couldn't be happier with the Searzall.

    [​IMG]
     
  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Yeah, the searzall is much better than a regular torch.
     
  6. GraphicNovelty

    GraphicNovelty Senior member

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    So I devolved into a vomiting fit last night with a pretty clear case of gastroenteritis. Do you think the eggs did it to me?
     
  7. MSchapiro

    MSchapiro Senior member

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    I would love to see an example of you guys using a blow torch to sear a steak.
     
  8. Piobaire

    Piobaire Not left of center?

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    Really surprised at the rate of evaporation. Ordered the Cambro with lid from Amazon. The 4.5'ish gallon one, with lid, $40 vs. $56 just for the same container on Polyscience. I figure the lid will help a lot. Evaporation is not a thing with the SV Supreme even for an extended cook.
     
  9. otc

    otc Senior member

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    Pork tenderloin tonight. Bit too long for the vac bag, so I cut it in half which also made it fit easier into my bath.

    Rolling with a big stock pot with some foil on top. It fits this stuff, but I could see how a rectangular box with the same volume would be much better for holding a bunch of relatively flat bags of food.
    Will see if my cooler like this:
    [​IMG]
    is ok with the temperatures before buying yet another large boxy thing to have to store in my kitchen.
     
  10. gomestar

    gomestar Super Yelper

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    did a bag of carrots and a bag of pearl onions last night (both at 85C for 45 mins). Turned out great.
     
  11. mgm9128

    mgm9128 Senior member

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    Try artichokes. 90C/45.
     
  12. b1os

    b1os Senior member

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    What pH should water have for best sous vide results?
     
    Last edited: Mar 16, 2015
  13. Piobaire

    Piobaire Not left of center?

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    How to prep them? Just the heart or the whole thing is what I'm asking.
     
  14. gomestar

    gomestar Super Yelper

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    high on my list


    https://books.google.com/books?id=7...ATRz4KYAQ&ved=0CCEQ6AEwAA#v=onepage&q&f=false

    and page 52
     
  15. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    My guess is below 11 and above 2
     

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