Recipes, home grown goodness, BBQing and food stuff
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo The Sous Vide hype went through a group of friends a couple of years ago. I didn't get involved as the time was too constrictive, but now that I'm home much more often that could change. This was the general gist:
Beef / lamb must be quite thick. As you really need to sear it after and it basically undoes all temperature orientated cooking if it's too thin.
Chicken on the bone is much better than chicken off the bone.
Pork is probably the best results but it's also the easiest to screw up.I don't think that helps much but that's what I remember!
A mate cooked oxtails, they turned out awesome
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have two reasonably sized pork knuckles in the freezer that I want to crackle up etc. Can I Sous Vide first and then cool and put them in an extremely hot oven to crackle? Or do I need to briefly deep fry?
Try one then the other.
Can’t really say. It’s one of those things you need to experiment and/or use judgement at each step unless you can find a recipe or like if someone that has done that work for you.
Tbh this is why I don’t go down the path of fucking around with stuff like sous vide. You can get just as good results cooking traditionally and can reference other peoples experiences.
Sous vide oxtail? WTF? Braise it on a bed of veg with whatever liquid you like after browning off. Tried true and delicious.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo texted one of the lads who was into it. His response
"WTF is a pork knuckle. Is that the things we got at beeriest?"
So not sure he'll be helpful here ...
Who doesn’t know what a pork knuckle is.
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@crucial the counter argument is my brisket turned out perfectly cooked. It missed the smoke to make it truly amazing but that was a weather thing
The upside is I was able to cook it to precisely the temperature I wanted and it took me 15 minutes of effort. None of the angst and effort of a BBQ
The downside was definitely that fewer beers were required.
It has its place like a pressure cooker does.
Do I want to wait 70 minutes for a poached egg - no thanks happy with the traditional method but I figure it does have a place. I use it a couple of times a year. Like most of my other kitchen toys
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@dogmeat I reckon the best use of the sous vide is for steak
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
That's 57c for 30 minutes. Totally ruined. Put my thermo in the water and temperature was consistent, so it's not the machine
Frankly I can do just as good a job reverse searing it on my kamado, and for a marbled steak it has a better mouth feel and that smokey flavour from the bbq. And I don't want to run the risk of totally farking a $40 steak just to play with a toy
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I generally only like steak cooked to between 30 and 40°C (internal temperature) and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
I generally only like steak cooked to between 30 and 40°C and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
30 and 40 degrees? What???
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo I like it French rare, not US rare. If a sirloin gets up to body temperature in the middle after resting then it's just right for me. For some other cuts then 45°C after resting is perfect.
Roger.
I mis read Your post to read that you like to cook it at that temp.
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Where I'm going for work, I have access to a texture analyser and other mechanical and chemical characterisation instruments. If you can arrange sending me some good NZ beef, then perhaps I can make a comparison of cooking techniques and temperatures on the tenderness, connective protein state, and flavour profile of various cuts.
I would need a lot of premium beef provided though.
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That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes? -
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
You can use the afterburner method as well - using a charcoal chimney for some crazy heat. Pic below from about 7 years ago from me, I played with sous vide and then charcoal. Good fun, but not really worth it
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
