Sous vide cooking - Page 7





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  1. #121
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    Default Re: Sous vide cooking

    I am no expert here either, just trial and supprizingly very little error. It has still all been edible..

  2. #122
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    Default Re: Sous vide cooking

    Quote Originally Posted by Fluffy View Post
    Are your eisbeins picked or smoked.
    The first lot were neither pickled, nor smoked. This time, I have soaked them in brine overnight. I then packed them with garlic, black pepper and onion rings - and a little steak and chops spice. Will update the outcome after the week-end.

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  4. #123
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    Default Re: Sous vide cooking

    Quote Originally Posted by Paul Dold View Post
    Is there a health risk in cooking in plastic bags?
    It appears that little research has been done into the "good" non- BPA plastic bags and sous vide and there could be risks involved.
    The seriousness of this potential hazard should not be lightly dismissed.
    If you make a noise or need music in the bush or on the beach, you’re missing the point.

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  6. #124
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    Default Re: Sous vide cooking

    And bbq causes cancer. Google it. We must all die. I'll then rather die from something I enjoy.
    Choose life

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  8. #125
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    Default Re: Sous vide cooking

    It all depends on the degree of risk which one is willing to accept.

    Many people still enjoy smoking even though the risks are well known.

    Quote Originally Posted by PRA View Post
    The seriousness of this potential hazard should not be lightly dismissed.

    “Africa changes you forever, like nowhere on earth. Once you have been there, you will never be the same." - Ernest Hemingway

  9. #126
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    Default Re: Sous vide cooking

    Last night I did the dishwasher thing again, But tried a few different options, 3 pieces of porterhouse steak separate, one naked,which we ate, one lightly salted the other salt and pepper, Portuguese spice chicken hearts(wanted to add a little water but water does not work well with a vacuum sealer, so substituted with a ice block) potatoes, which definitely need more cooking time, and pap in a bottle, this turned out amazing, I did stir it once with the back of a wooden spoon

  10. #127
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    Default Re: Sous vide cooking

    The dishwasher trick or being tricked Click image for larger version. 

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  11. #128
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    Default Re: Sous vide cooking

    Beef ribs in this morning at 68deg. Salt, pepper, garlic powder and some steak marinade. Will see tonight how I feel otherwise I'll leave them till tomorrow.
    Choose life

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  13. #129
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    Default Re: Sous vide cooking

    Quote Originally Posted by rikavs View Post
    The first lot were neither pickled, nor smoked. This time, I have soaked them in brine overnight. I then packed them with garlic, black pepper and onion rings - and a little steak and chops spice. Will update the outcome after the week-end.
    Cant say that I have seen unprocessed pork shanks/hocks for ages.

    Today I am doing Eisbein Sous Vide. I am not convinced Sous is a good method of cooking Eisbein. The usual method is to parboil in water to remove some of the strong flavourings, else it is uber rich.

    Pickled or smoke is going to depend on what is in stock at the butcher this morning.
    Cheers

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    The frogs are starting to notice that the water is getting warm but it is already too hot to do anything about it.....

  14. #130
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    Default Re: Sous vide cooking

    Another way is to rub with yougart and leave it for a couple of hours, neutralises the salt very nicely.. Wash it off and then carry on with what you need to do with it

  15. #131
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    Default Re: Sous vide cooking

    You are a bunch of miserable guys on this thread, no one responds or thanks anyone, check out the It's are Time Thread for a bit of Banter and real involvement... Just saying

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  17. #132

    Default Re: Sous vide cooking

    Quote Originally Posted by Dudleytheplumber View Post
    You are a bunch of miserable guys on this thread, no one responds or thanks anyone, check out the It's are Time Thread for a bit of Banter and real involvement... Just saying
    Dudley that looked amazing. Have you tried to sear it with blow torch yet? Have a look on YouTube for a channel called sous vide everything. I’ve learnt a lot from those guys. They also don’t seem to be old miserable farts either.

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  19. #133
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    Default Re: Sous vide cooking

    Will definitely check it out thanks for that, Have used the gas on other stuff, I must try it as I do have a gas that gets to 900°C +
    Mmmm all very interesting

  20. #134
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    Default Re: Sous vide cooking

    Quote Originally Posted by Dudleytheplumber View Post
    ...I must try it as I do have a gas that gets to 900°C +
    Mmmm all very interesting
    Should we know where else it's been?
    "The problem with internet quotes is that they are very often unverified."
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  21. #135
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    Default Re: Sous vide cooking

    Gas guns are only for hot works, anything surviving on that nozzle maybe it deserves to be there,
    To put your mind at rest should you ever have food prepped by me my gasgun is My gasgun and stays with me, However I could loan you the one from my toolbox
    Cheers...

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  23. #136
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    Default Re: Sous vide cooking

    The gas guns place, cannister to big to let it hang around, and my large gas that I have to hang aroudClick image for larger version. 

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  25. #137
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    Default Re: Sous vide cooking

    Ma se " Convection Oond" gebruik vir die een, vlg keer net bietjie gouer uithaal maar werk perfek... so effens te gaar gewees1

  26. #138
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    Default Re: Sous vide cooking

    Quote Originally Posted by Toxxyc View Post
    I'm STRONGLY considering making my own sous vide machine using a water boiler and an STC-1000 temp controller:

    The STC-1000 is a really simple to use temperature controller with a ton more uses than just a sous vide machine, and is also cheap. Again, this is the cheapest one I found now, but I've paid a lot less for them in the past -
    https://www.pricecheck.co.za/offers/...at+With+Sensor

    The water boiler is big and easy to handle:
    https://www.takealot.com/pineware-23...E&gclsrc=aw.ds

    Just need something to circulate the water a bit (optional) and a rack to hold the steaks (can also use string/rope and washing pegs to hang them in the water) and you have a sous vide machine for cheap-cheap. I already have an STC-1000 so for me it'll be a few hundred bucks at most. Just need something to stir the water around a bit. The temp controller will switch the bucket on and off as needed.
    I am also trying to do a Heath Robinson to test this method out... I'm not putting food in my dishwasher...

    Would your temperature sensor/controller not work nicely with an induction plate? Seems like that will create a lot of options.

    I'm going to try a gas/mechanical (analog gauge) route now... it's what I have right now.
    "The problem with internet quotes is that they are very often unverified."
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  28. #139
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    Default Re: Sous vide cooking

    If you use the STC controller, what would your normal heating source be?

  29. #140
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    Default Re: Sous vide cooking

    If I'm understanding your question correctly, the source of heat would be the the induction plate with a metal pot on top filled with water.

    My thinking is that the induction plate (with a pot that already paid for) will be cheaper and simpler than an immersion heater and some form of water distributor.
    "The problem with internet quotes is that they are very often unverified."
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