Author Topic: What are you cooking sous vide?  (Read 6206 times)

Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #15 on: April 29, 2015, 06:26:54 PM »
Let us know how it comes out. I think that beef has been my favorite SV so far.


I hate to admit I am freezing it to do next week.  This is fresh never-been-frozen beef but I am slap out of time to do it today or the rest of this week.

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« Last Edit: April 29, 2015, 06:30:38 PM by Mike GadgetGeek Stock »
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Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #16 on: May 11, 2015, 05:06:49 PM »

Doing chicken breasts again.   This time with some Jamaican curry powder on them, we will see how this turns out. 

< added > It doesn't take long for that perfectly cooked SV chicken breast to dry out on the counter, while I made a pan sauce the breasts got a little chalky (to me).   They were still good inside but the outside had started to dry out.  I'll do it a different way next time.


I have some lamb shoulder chops for tomorrow, I might toss them in the water after the chix are done. 

< added >  pushing the lamb chops out a day or two..

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« Last Edit: May 12, 2015, 03:47:51 PM by Mike GadgetGeek Stock »
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When facts change, I change my mind.  What do you do?

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Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #17 on: June 08, 2015, 10:03:41 AM »

One of the best experiments so far (I do love the Chicken breasts though)

I did a 2lb beef Chuck Roast at 57º C for 27 hours and served it with ALL locally sourced veggies. 
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When facts change, I change my mind.  What do you do?

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Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #18 on: June 15, 2015, 03:29:36 PM »

A great recipe for a hot-day. Sous Vide chicken salad with a ton of veggies

Chicken Sous Vide at 65ºC for 1 1/2 hours, quickly cooled and sliced and part of it diced for the salad
pasta, cooked ahead, and flashed and drained well (not Farfalle)

Here is the link to the recipe that was the base of this salad.  I did use roasted peanut oil rather than EVOO and added a few vegetables.  I also did reduce the amount of the dressing to coat about 4 oz of dried pasta and 8oz. of cubed chicken.

http://www.myrecipes.com/recipe/roasted-chicken-bow-tie-pasta-salad



« Last Edit: June 15, 2015, 03:54:29 PM by Mike GadgetGeek Stock »
Finding offense where none is intended is a form of selfishness.

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Offline LizR

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Re: What are you cooking sous vide?
« Reply #19 on: June 16, 2015, 03:21:51 PM »
About to pop three chicken breasts in at 65C for between 1-1 1/2 hours. Going to try using them in a classic swiss fondue.

Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #20 on: June 16, 2015, 04:36:30 PM »
About to pop three chicken breasts in at 65C for between 1-1 1/2 hours. Going to try using them in a classic swiss fondue.

A great idea..

.....
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When facts change, I change my mind.  What do you do?

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Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #21 on: June 23, 2015, 12:49:18 PM »


What do you think of this recipe anyone ?    This subject has had some chatter on here before..

http://recipes.anovaculinary.com/recipe/sous-vide-hainan-chicken-rice

...
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When facts change, I change my mind.  What do you do?

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Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #22 on: June 23, 2015, 01:46:35 PM »

Last nights dinner, a chuck roast done at 57ºC for 48 hours..  Along with it our famous garlic mashed potatoes and some baked fresh beets from Finch Creek Farm.

Great beef flavor, no pre nor post searing done, simply done beets (we love beets), and those ever-favorite garlic mashed potatoes.

Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline LizR

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Re: What are you cooking sous vide?
« Reply #23 on: June 23, 2015, 02:01:20 PM »
Looks good! Beef has emerged as our current favorite protein to sv. Got the idea from another sv site to do flat irons this way. Really outstanding. Changes a relatively (at least until the last few weeks!) inexpensive cut into a tender, juicy steak.

Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #24 on: August 04, 2015, 05:25:37 PM »

 I'm doing three chix breast halves each in its own bag, each with its own seasoning. 

One with garden-fresh (but small) lemongrass and roasted peanut oil and 2 cloves of garlic

One with one dried chipotle pepper and two cloves of garlic and the oil

and the last with some harvested coriander dust/shake/seed and two cloves of garlic.

One will be for tonight, I don't know which one yet, and the other two for along in the week.   

I may sear them when they are done or not.     I do like them just sliced and added to a salad, but searing sometimes adds a bit of flavor that unseared (as you would guess) does not provide.

Garden pot of peppers, onions, more peppers, and two very ripe tomatoes as a veg, and fresh from the field an hour ago corn on the cob done in the microwave. 

...........

.
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #25 on: October 04, 2015, 04:42:40 PM »


Though I have not done it before, I'm guessing that late summer squash is just as easily done saute than Sous Vide.

.................
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline MadBob

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Re: What are you cooking sous vide?
« Reply #26 on: August 12, 2016, 01:53:11 PM »
Putting  a huge  pork belly in for a 36 hour  marathon at 0400 Saturday morning.......
Have you ever listened to someone for a while and wondered, who ties your shoelaces?

You can't do epic shit with basic people.

Beer is why I get up every afternoon.

Offline Mike GadgetGeek Stock

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Re: What are you cooking sous vide?
« Reply #27 on: August 12, 2016, 04:57:30 PM »

Too cool, have you had good advice on that ?

.........
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline MadBob

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Re: What are you cooking sous vide?
« Reply #28 on: August 12, 2016, 05:26:41 PM »
Regarding?
Brianne has used her machine several times now.
She is calling it porchetta. (Not the machine, the pork belly).
She wants you to know, "had you attended the beer dinner in May at Catch 22" you could have had first hand experience!
So, yes, she has done her research, and the one she did in may was fantastic thank you for asking!
Lotta prep work, worth the effort? Yup!
I am very proud of her and her stepping out into the culinary experiments.
After all, we do like to cook, and eat!
« Last Edit: August 13, 2016, 06:21:14 AM by MadBob »
Have you ever listened to someone for a while and wondered, who ties your shoelaces?

You can't do epic shit with basic people.

Beer is why I get up every afternoon.

Offline MadBob

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Re: What are you cooking sous vide?
« Reply #29 on: August 13, 2016, 06:26:37 AM »
Water temp set at 155 dg.... 29 hours to go. Little balls on top with a plate for a weight doing their job keeping everything submerged.
« Last Edit: August 13, 2016, 07:11:19 AM by MadBob »
Have you ever listened to someone for a while and wondered, who ties your shoelaces?

You can't do epic shit with basic people.

Beer is why I get up every afternoon.

 

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