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So DH bought me a sous vide cooker thing for Xmas. Has anyone used one? Any amazing recipes I have to try?I generally go for some sort of sear on pretty much everything I cook, so the idea of poaching feels foreign to me!
I dont know how anyone who has ever worked in a lab can use one...I cant do it.
Why? Just because of the whole water bath factor?
I’ve never seen one of these contraptions, and am having a hard time imagining how it all works. Anyone want to explain it?
And something like this rack:https://www.amazon.com/LIPAVI-Rack-Model-Steel-Square-Inch-Adjustable-Collapsible/dp/B00PKGBMBA/ref=sr_1_10?dchild=1&keywords=sous+vide+rack&qid=1609341794&sr=8-10
Nice rack! But, seriously, I've been on the lookout for something like this. Thanks for the link!
This fascinates me from a cooking science standpoint - and it's great to hear that I could cook the types of foods I eat with it - but I just don't need one more contraption. For now.
I agree, I think. I’ve heard good stuff about steaks, but if you’re going to finish them on the grill anyway, I’m just gonna grill.
It does take some trying to get the right temp and time for steaks and it, of course, depends on the cut. We have the filet's nailed - perfectly tender with a beautiful crust from the screaming hot cast iron pan.
We will need to try fish!
My friend yesterday was telling me about how he cooked a prime rib for Christmas in his. And then about the searing. We went into a long discussion about it which was rather entertaining. He said the prime rib was outstanding.
I really like it for ribeye steaks. Every so often I buy a whole boneless ribeye from Costco for dry aging. I keep it in the fridge, but carve off steaks as needed. The cool thing about sous vide is that I can batch process the steaks, cooking up a bunch in advance and then just keeping them refrigerated until I want to serve them. Since they are already cooked, I can just sear and serve.
Wait... how long do you keep them in the fridge? Are you keeping them in the sous vide bag? I need to better understand this. I’m generally so sketch about meat that sits in the fridge too long, but I’ve noticed a lot of the large pieces that are vacuum packed have expiration/freeze by dates a month or two out. We bought a meat slicer in the fall and I’m trying to figure out if there’s a safe way to buy a large vacuum packed corned beef, slice off a pound of it and reseal for the fridge. The meat quality after the freezer just isn’t great.
We've also done it where we sous vide meat, either steaks or pork chops, and then take them camping in the vacuum sealed bags. Makes for quick campfire or camp stove cooking and no leaking of juices into the cooler.