Anyone else into Sous Vide cooking?

[fool4fish1226]

Well I did my first two cooks (beef and chicken) both were great I will have to get pics next time

 

[BigTerp]

I just recently set up a fermentation chamber for my hombrewed beer using a chest freezer, small ceramic heater and an STC-1000 temperature controller. I'm thinking the STC-1000 would be perfect for a project like this. Only $16 and easy to wire up yourself. I just need to see if I have a non-digital crockpot at home. The one my wife cooked some deer roast in yesterday is digital and once cycled on and off the temperature needs reset. I have a bunch of venison tenderloin already vacuum sealed that would be great cooked Sous Vide!!

https://goo.gl/GLG3uj

 

[JMichael]

Keeping it simple tonight with steak and tater but thought you might want to see how it turned out. Ribeye, med rare, 130° for 40 minutes. I cut the slices here with a knife but cut the sliced pieces into bite size pieces easily with just the edge of my fork.

 

[Jim]

I'm convinced! wow!

 

[JMichael]

As I was saying, Friday night a buddy calls me up and says the sheriff had a deer with a broken leg and were about to put it down. I grabbed my bone saw and knives and headed out. So tonight's menu was a little impromptu.

Hoisin-Glazed Venison Tenderloin
3 hours @ 145° then brushed on the Hoisin sauce and browned/caramelized on high heat with gas grill.



I will probably revisit this menu at a later date, after I've tried a lot of other things. LoL

 

[BigTerp]

I need to get into this!!!

 

[JMichael]

Well if you're not squeamish about it, the tenderloin that came out of the cooker the other night made for some mighty fine road kill. :lol: :lol:

 

[Jim]

How do I sneak a $200 purchase? :LOL2:

 

[RiverBottomOutdoors]

Might be one of those ask for forgiveness instead of for permission..... ;-)

 

[BigTerp]

How do I sneak a $200 purchase? :LOL2:

I tried to hint a little about how sweet it would be to have a perfectly medium-rare steak cooked easily and about how well Sous Vide cooks fish (my wife loves fish). She told me I was crazy. I'm not one to give up easily though!!

 

[JMichael]

How do I sneak a $200 purchase? :LOL2:

Ain't married life a wonderful. LoL I tried it twice, but I've either made some bad choices or I'm not suited to married life.

 

[Jim]

I'm going to follow riverbottomoutdoors advice on this one I think.

 

[BigTerp]

I'm going to follow riverbottomoutdoors advice on this one I think.

I did this one time with a fancy $300+ T-5 HO light hood for a 10 gallon saltwater live reef tank (one of my many previous hobbies). Not a good result on that one [-X

 

[RiverBottomOutdoors]

LOL...Jim did you read the fine print??

Results my vary. Not responsible for frying pan head injuries.

 

[BigTerp]

LOL...Jim did you read the fine print??

Results my vary. Not responsible for frying pan head injuries.

HA!!!

 

[lugoismad]

I made fried chicken tonight.

Cooked thighs at 165* for 4 hours, then dunked in egg and buttermilk and rolled in flour.

 

[JMichael]

Looks great, I can never get the coating on my chicken to come out like I want. Yours looks fantastic. I tried some cheap thin cut bone in pork chops last night. Didn't take any pics as I wasn't gonna torture Jim any more. Absolutely the moistest and tenderest chops I've ever cooked. Cooked a NY strip the other night. Just can't say enough about how good the food turns out with this. My biggest fear at this point is that they're gonna discover there is something about it that causes cancer. ROFLMAO :lol: :lol:

 

[lugoismad]

Looks great, I can never get the coating on my chicken to come out like I want. Yours looks fantastic. I tried some cheap thin cut bone in pork chops last night. Didn't take any pics as I wasn't gonna torture Jim any more. Absolutely the moistest and tenderest chops I've ever cooked. Cooked a NY strip the other night. Just can't say enough about how good the food turns out with this. My biggest fear at this point is that they're gonna discover there is something about it that causes cancer. ROFLMAO :lol: :lol:

The key is to add a little of the buttermilk to the flour. Just a splash. Then mix up the flour so its clumpy. This makes clumps on the chicken so you have crunchy and crispy pieces. Then you have to push the chicken against the flour. Cover it in the flour and really pack it on there and push down on it. THEN put it in the fryer.

 

[JMichael]

Looks great, I can never get the coating on my chicken to come out like I want. Yours looks fantastic. I tried some cheap thin cut bone in pork chops last night. Didn't take any pics as I wasn't gonna torture Jim any more. Absolutely the moistest and tenderest chops I've ever cooked. Cooked a NY strip the other night. Just can't say enough about how good the food turns out with this. My biggest fear at this point is that they're gonna discover there is something about it that causes cancer. ROFLMAO :lol: :lol:

The key is to add a little of the buttermilk to the flour. Just a splash. Then mix up the flour so its clumpy. This makes clumps on the chicken so you have crunchy and crispy pieces. Then you have to push the chicken against the flour. Cover it in the flour and really pack it on there and push down on it. THEN put it in the fryer.

Never heard of doing it that way, but you can bet I'll be giving it a try the next time I fry chicken. Do you deep fry yours or fry it in a skillet? Thanks

 

[lugoismad]

Do you deep fry yours or fry it in a skillet? Thanks

I actually use a wok.

I have a fry daddy, but for big items like whole thighs or breasts or whole fish fillets, the surface area of the wok works the best.