Originally posted by YALE
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Sous vide steak
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I'm waiting on my Anova to come in and then I'm dong a few ribeyes like this. I don't have a vacuum sealer, but can I just take all of the air I can in a freezer bag and leave it in for two hours then cook it?
I also have a IR instead of a side burner on my grill, I'm going to do 1- miniute a side to char them up. I hope it works good for me. I'll post pics...Originally posted by SilverbackLook all you want, she can't find anyone else who treats her as bad as I do, and I keep her self esteem so low, she wouldn't think twice about going anywhere else.
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Originally posted by Rick Modena View PostI'm waiting on my Anova to come in and then I'm dong a few ribeyes like this. I don't have a vacuum sealer, but can I just take all of the air I can in a freezer bag and leave it in for two hours then cook it?
I also have a IR instead of a side burner on my grill, I'm going to do 1- miniute a side to char them up. I hope it works good for me. I'll post pics...
Ziploc also offers bags that are specifically for this, and they come with a little hand pump. Theyre cheaper than a foodsaver and easier as well. Or just regular ziploc bags are used as well
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Originally posted by Craizie View PostAny of you know any other codes? I want one, but not sure I want to pay $200
Originally posted by Ruffdaddy View PostFreezer bags work well, and the displacement method yale mentioned should help you get rid of the air.
Ziploc also offers bags that are specifically for this, and they come with a little hand pump. Theyre cheaper than a foodsaver and easier as well. Or just regular ziploc bags are used as well
Using a regular zip loc bag is certainly not sous vide. That's basically boiling in a bag. And those chinchy little ziploc handheld pumps and bags don't work very well either in my experience.
The whole thing about sous vide means it is under a vacuum. Otherwise, you're just cooking in a water bath. There isn't anything wrong with that, but water bath =/= sous vide. If it is not under a vacuum, you don't get the full benefit. Those hand pumps don't really achieve that, and for that matter neither does a Food Saver (unless there is a new model I'm not aware of). Although a food saver will get you closer to a vacuum than anything else available for residential use.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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I didnt really notice a difference between the ziplock vacuum bags and the foodsaver. Its not like the food saver pulls 29 inches of mercury or anything. In all honesty the food savers pull pretty weak vacuums...MAYBE 20 inches. Im not sure what ziplock does but its probably just a bit less.
Obviously i dont know about commercial stuff. Does anyone really want to pull that much of a vacuum on their food?
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Only things my steaks get are olive oil, kosher salt, and ground black pepper. Every now and then I'll melt a pat of butter over it.Originally posted by davbrucasI want to like Slow99 since people I know say he's a good guy, but just about everything he posts is condescending and passive aggressive.
Most people I talk to have nothing but good things to say about you, but you sure come across as a condescending prick. Do you have an inferiority complex you've attempted to overcome through overachievement? Or were you fondled as a child?
You and slow99 should date. You both have passive aggressiveness down pat.
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Originally posted by Ruffdaddy View PostI didnt really notice a difference between the ziplock vacuum bags and the foodsaver. Its not like the food saver pulls 29 inches of mercury or anything. In all honesty the food savers pull pretty weak vacuums...MAYBE 20 inches. Im not sure what ziplock does but its probably just a bit less.
Obviously i dont know about commercial stuff. Does anyone really want to pull that much of a vacuum on their food?
As for seasoning a steak, nothing but salt, pepper, and butter when it comes off. If I'm making steaks elsewhere, and a really shitty cut, I'll use Montreal seasoning. But it has to be pretty bad to get that.
I'll occasionally top them with onions cooked in a red wine reduction and blue cheese. But that is only once or twice a year. I'm not a fan of blue cheese.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by dsrtuckteezy View Postwhat kind of spices are yall using on steaks? yea i know salt pepper, but what else?
i use penzy's spices (they make a lot of good shit) and my favorite right now, is olive oil and then a generous amount of shallot pepper. pretty goodOriginally posted by PGreenCobraI can't get over the fact that you get to go live the rest of your life, knowing that someone made a Halloween costume out of you. LMAO!!Originally posted by Trip McNeelyOriginally posted by dsrtuckteezydont downshift!!
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lowest price I've seen for this one
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I need to order the wifi model.
Anova just announced a new unit too which is also $99, but I don't know specifics.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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