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Started by Tagyourit on Sep 8, 2018 5:07:48 PM
Sous Vide Circulator

I've just bought myself a sous vide circulator, anyone have hints/tips/recipes?

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cozzer - 09 Sep 2018 12:30:53 (#1 of 55)

I thought this was a new band.

JennyRad - 09 Sep 2018 12:53:22 (#2 of 55)

No personal experience, but both Claire Lower of Lifehacker (https://lifehacker.com/c/will-it-sous-vide) and J Kenji Lopez-Alt of Serious Eats (https://www.seriouseats.com/tags/sous%20vide) write some really excellent articles and recipes.

Please post about your experiences, too, because I am curious.

Gotout - 09 Sep 2018 13:27:59 (#3 of 55)

Could you use a Buffet server for the heater? I've got a buffet server which doubles as a hot plate and it might be a cheap alternative.

CloakAndDagger - 09 Sep 2018 13:58:36 (#4 of 55)

Had one for about a year now, love it.

Don’t worry about vacuum sealers, a zip lock bag will do. Place ingredients in, lower into the water and the air will come out.

Steaks are easy. Salt and pepper the meat, couple of sprigs of rosemary and a glug of olive oil. Three hours at 130 degrees and that’s a rare steak.

Two things though. Once it’s done, put the bag in some iced water to cool it, and make sure the steak is dry before searing. The sear is to colour the edge, so no more than 45 seconds each side. White hot pan, obvs. If the steak is damp, the heat will need to get through the water first which will cook the steak more than you need.

No need to rest the meat after searing, either.

RosyLovelady - 09 Sep 2018 13:59:12 (#5 of 55)

Boggle

JohnIlly - 09 Sep 2018 14:19:20 (#6 of 55)

Fantastic! A steak in only three hours!

CloakAndDagger - 09 Sep 2018 14:25:40 (#7 of 55)

Yes, it’s just a shame you can’t do anything else in that time either. Laws of cooking mean you have to stand and watch for the entire period.

Tagyourit - 09 Sep 2018 20:04:30 (#8 of 55)

Don’t worry about vacuum sealers, a zip lock bag will do

I bought this along with the circulator:

https://www.amazon.co.uk/gp/product/B078GKSQ6F/ref
=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1


Seemed to work a treat yesterday when I cooked sirloin steaks (2 hours at 54.4C, then a hot sear for a minute a side) absolutely perfect medium rare.

CloakAndDagger - 10 Sep 2018 09:25:10 (#9 of 55)

I wouldn't have thought that'd be long enough for a steak, so I'll bear that in mind next time I do them. Like that handpump vaccum sealer though

nemo75 - 10 Sep 2018 09:27:04 (#10 of 55)

'vaccum sealer'

Tagyourit - 10 Sep 2018 09:27:19 (#11 of 55)

I got the timing from the Anova website (my machine's not the Anova but they all work the same way)

https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steak

Came out exactly as per the picture.

RosyLovelady - 10 Sep 2018 16:59:01 (#12 of 55)

It's interesting that to learn that there's no practical difference between something vacuum sealed, and something in a ziplock bag.

Tagyourit - 17 Sep 2018 13:10:12 (#13 of 55)

Did some pork tenderloin with the sous-vide this weekend. Just dropped some thyme into the bag with the seasoned meat and cooked it for an hour and a quarter at 60 degrees, finished it off in the pan with butter and more fresh thyme.

Perfect, and as we had some left over we had that cold in the evening, it was gorgeous, you could taste the thyme that had infused throughout the meat.

Next up I'm going to try it with chicken, anyone have a good recipe?

hailesaladdie - 17 Sep 2018 13:18:28 (#14 of 55)

Sounds lovely, but you need to have quite a bit of thyme on your hands.

JohnIlly - 17 Sep 2018 13:45:20 (#15 of 55)

You've been saving that up for a while, I suspect, haile.

JohnIlly - 17 Sep 2018 13:46:24 (#16 of 55)

Lemon zest and garlic go well with chicken.

otraynor - 17 Sep 2018 13:50:41 (#17 of 55)

I'm generally sceptical of food trends. I did a year in chef school, and you can pry my medieval clay pot set on the side of the fire from my cold dead hands, but I am intrigued by the sous vide. Not intrigued enough to buy one right now, but maybe eventually.

LittleMissMuffet - 17 Sep 2018 13:58:12 (#18 of 55)

I'm torn; my other half is South African and pretty much the biggest fan of a perfectly-rare steak that I've ever met. So she should be a natural for this.

On the other hand, she's a minimalist who hates "clutter" - so I somehow need to get hold of a sous vide for a test run to prove its worth us getting one for the house...

Bonusy - 17 Sep 2018 14:06:30 (#19 of 55)

It's interesting that to learn that there's no practical difference between something vacuum sealed, and something in a ziplock bag

This is in terms of keeping enough air out of a bag of food so that it doesn't float but stays immersed in the water

Impedimenta - 17 Sep 2018 14:10:05 (#20 of 55)

I could really go a cod in parsley sauce with a nice creamy mash.

((Boil in the bag)))

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