What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion)

[Great-Kazoo]

I have zero intention of buying a Suess Viva machine. That's just where my mind was going since the turn table on my microwave broke.

WAYYYYYYYY before you were born microwaves required the person using it to GASP turn the meal. Not none of this new fangled microwave turns it for you shit.

SO if you approached it as having to do some manuwell labor the micro will work. Think of it as the power's out and you're unable to get the electronic igniter on your gas stove to work. You dig out a lighter or match and ............
you got it. Start it manually.

[Irving]

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

My wife orders in a similar fashion.

[Irving]

WAYYYYYYYY before you were born microwaves required the person using it to GASP turn the meal. Not none of this new fangled microwave turns it for you shit.

Well, the problem is that no one noticed it wasn't spinning for a while, so it melted and cracked glass tray and melted the plastic track. It's difficult to keep the plate flat without the track. 99% of the things I've needed to reheat can be done in the stove just fine.

Anyway, carry on with the bag cooking.

[Gman]

Am i related to your spouse. I order my steaks Knock the hooves & horns off, throw it on a plate. And PLEASE cut it's tongue off. If i have to sit through dinner listening my meal MOOO .

I was trying to find a YouTube video from the film A Perfect World. The part where Clint Eastwood's character asks;

Chief Red Garnett: [interrupting a confrontation] How you take your steak, Sally?

Sally Gerber: Rare.

Chief Red Garnett: Well, I'll just wipe its ass, hurl it through and you can tear off a slab. How'd that be?

Sally Gerber: On second thought, maybe medium-rare.

[spqrzilla]

I thought "Sous vide" was French for Boil-N-Bag ?

[Gman]

I thought "Sous vide" was French for Boil-N-Bag ?

Just without the "boil" part. Think of it as warming something-n-bag for a long period of time.

...but I like they way you think.

[rondog]

This whole Sous Vide thing sounds very interesting, I'd like to try something cooked that way. Beef gives me trouble unless it's VERY tender and easy to chew up completely. And any kind of meat that's dry, tough or hard to chew up.

[Great-Kazoo]

This whole Sous Vide thing sounds very interesting, I'd like to try something cooked that way. Beef gives me trouble unless it's VERY tender and easy to chew up completely. And any kind of meat that's dry, tough or hard to chew up.

For steak or any other meat. It's not so much the method used to cook it. It's how the meat was prepped. Two people could (using the chuck steak) serve you either a moist and tender pull apart with a fork, or slab of jerky.

[Jer]

I thought "Sous vide" was French for Boil-N-Bag ?

"Sous vide" translated from French to English means "Under Vacuum" which is the key to this method of cooking. It's important that all or most all of the air be removed since air doesn't transfer the heat well.

Also, water boils between 200-212deg depending on elevation (which comes into play in Colorado) so these temps tend to be much higher than the temps used for precision cooking which is the key to precision cooking. You want the temp to be set at the final temp of the cooked item and stay as close to that temp as possible over a given period required to cook to that exact temperature throughout.

[Irving]

You pretty much Sous Vide'd all the air out of that joke...