StillSmart

Re: Sous Vide

2016-03-25T01:08:36+00:00

Chefbmack wrote:
Mooshi

LOL!

Robert.

Statistics: Posted by Easydrinker — Fri Mar 25, 2016 1:08 am

Re: Sous Vide

2016-03-24T14:28:47+00:00

Mooshi

Statistics: Posted by Chefbmack — Thu Mar 24, 2016 2:28 pm

Re: Sous Vide

2016-03-23T23:34:58+00:00

Myles wrote:
If a good vet could bring it back it is probably cooked enough.

Now that sort of thinking works for me.

I like to hear my steaks moo.

Robert.

Statistics: Posted by Easydrinker — Wed Mar 23, 2016 11:34 pm

Re: Sous Vide

2016-03-23T12:51:16+00:00

If a good vet could bring it back it is probably cooked enough.

Statistics: Posted by Myles — Wed Mar 23, 2016 12:51 pm

Re: Sous Vide

2016-03-21T17:36:23+00:00

It sure would. And some stuff can be really good, but you might find its a pain in the ar.mpit to set up.

Statistics: Posted by Mash — Mon Mar 21, 2016 5:36 pm

Re: Sous Vide

2016-03-21T17:32:54+00:00

I'm guessing a Grainfather might manage this too. Always seeing things cooked sous vide on MKR.

The weak link would be me though. I'm clueless.

Statistics: Posted by Seagull — Mon Mar 21, 2016 5:32 pm

Re: Sous Vide

2015-12-05T17:16:29+00:00

And it would probably taste like sprouts with broccoli sauce. No, give me a nice aged beef steak any day.

Statistics: Posted by chill — Sat Dec 05, 2015 5:16 pm

Re: Sous Vide

2015-12-05T10:59:51+00:00

A whole vegan??? what at one sitting?? not possible.

Statistics: Posted by Icefever — Sat Dec 05, 2015 10:59 am

Re: Sous Vide

2015-12-05T09:05:10+00:00

You are what you eat!

Statistics: Posted by Mash — Sat Dec 05, 2015 9:05 am

Re: Sous Vide

2015-12-04T19:06:41+00:00

Chill, why would you want to eat a vegan? Concentrated vegetables? Really?? I know sprouts have their place (once a year ) but come on..!

Statistics: Posted by hampk — Fri Dec 04, 2015 7:06 pm

Re: Sous Vide

2015-12-04T16:03:58+00:00

My friends wife is from Argentina, he lived there a while. His stories make me drool. A beef lover's paradise. I am not sure, but I think they might eat vegans too.

Statistics: Posted by chill — Fri Dec 04, 2015 4:03 pm

Re: Sous Vide

2015-12-04T05:48:15+00:00

Saw a thing on TV about a unique huge wood burning bbq type thing they use in Argentina.

Looked fantastic.

Statistics: Posted by Mash — Fri Dec 04, 2015 5:48 am

Re: Sous Vide

2015-12-04T03:26:42+00:00

What I have seen done is to either sear it at a very high temperature after the sous vide or hit it with a very hot torch so you get a nice sear and crust on the outside and tender, evenly cooked meat on the inside. I wonder if they sous vide in Argentina?

Statistics: Posted by chill — Fri Dec 04, 2015 3:26 am

Re: Sous Vide

2015-12-04T00:18:23+00:00

I think you missed my point, you got a slowly cooked liquid, not red blood.
I won't deny you the taste of yours, but it is not what I want from a steak. I am animal.
I may leave this topic alone from here Ice, it seems a little too refined for my taste!
Wishing you well the experimentation.

Robert.

Statistics: Posted by Easydrinker — Fri Dec 04, 2015 12:18 am

Re: Sous Vide

2015-12-03T06:29:06+00:00

@Mash....don't quote me, I think it was rump...I'm going to get another 2 today so this time I'll ask.

@Robert...This is our first try....I would say our's was "medium". As it's vacuumed no juice can escape so you have that, in fact from reading on a Sous vide site I poured that into a pan with a dash of white wine, reduced it down for a jus.

Like any cooking method a shorter time will give you a different finish to the food. There are loads of sites from top chefs, I found this one interesting

Statistics: Posted by Icefever — Thu Dec 03, 2015 6:29 am