Gravy's Cooking Thread
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To be fair, that's about the worst shape of meat to grill, especially if you care about the internal temperature. You can easily get comparable pink - grey - crust on the grill with a thin, flattened piece of meat.i did a grill test with a friend, i bought the steaks, brought my sous vide over. i vacuum packed the steaks (i have an easy pump vac) with a bit of salt/pepper (i don't use butter or marinade), threw it in the sous vide and we chilled for a few hours. it was time for dinner, he started cooking/grilling and he was done. normally i'd take out my torch to finish the sous vide steaks, but there was already a piping hot grill, so i gave him the steaks, he said it looked disgusting, i said, i know, just sear each side for 1 min.
he was amazed at how juicy it was, i told him to cut both steaks down the middle and we basically had this picture
he's probably gonna get a sansaire now, i think sur la table is selling them in store.
don't get me wrong, he's a serious griller, grilled asparagus, lamb chops, blah blah, he just always thought his steaks were awesome.
No idea about the juiciness aspect. I've never done sous vide.
Soygen
The Dirty Dozen For the Price of One
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No, hipsters use old shit and in ironic ways. Sous vide is the exact opposite of hipster. It's doing something the best way possible.
I have to wait until October for my Anova to ship.
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That's hipster as fuck. Let's see if I can do better:
Alten Brown cooking vegan hamburgers in a terracotta pot heated with sun-warmed recycled water.
Alten Brown cooking vegan hamburgers in a terracotta pot heated with sun-warmed recycled water.
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Lanx
<Prior Amod>
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if you have an extra 100bucks lying around this is what i gotNo, hipsters use old shit and in ironic ways. Sous vide is the exact opposite of hipster. It's doing something the best way possible.
I have to wait until October for my Anova to ship.
Amazon.com: Dorkfood Sous-Vide Temperature Controller (DSV): Rice Cookers: Kitchen Dining
your crock pot into it, then plug it in, put the long ass thermometer in the crock pot and it'll produce your desired temp.
it does get REALLY noisy, for that i put it in my drawer while it's operating to deaden the noise. the cool thing is that it has temperature memory, so it's constantly set to 140 for me.
i fill my crock pot with 1/3 boiling water to 2/3 room temp or faucet water and it averages out to 120ish, to get it started.
it's the cheapest, set and forget way to get into sous vide i think (the ghetto icebox and 5gallons of temp'd water, while cheap isn't set and forget)
i mean if you entertain a lot, you can think of it this way, you can use your anova most of the time and when you have to do 2 sous vide temps, whip out this one.
for example, most sous vide for meats and stuff we like at 135-140/140-145 (rare, med-rare), bump it up a notch for pork, cuz swine. but veggies get sous vide at 180ish.
again i don't want ppl spending more money, just that it works for me, and i was able to re-purpose my crock pot to being used sometimes, to all the time now.
*edit*
is being hipster, like having one of those old ass old timey fridges or dorky porcelin cow creamer or is that just being an old dork?
Noodleface
A Mod Real Quick
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I dunno man, I'm staying in the one-flip camp. My father is the nervous flipper.
BrutulTM
Good, bad, I'm the guy with the gun.
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Oh good, let's talk about fucking sous vide some more. That grilled steak is cooked way past medium rare so that picture is kind of bullshit BTW.
I like my burgers at least medium well. I don't mind a bit of pink in the middle, but if they aren't pretty well cooked through they fall apart and get the bun all soggy. Unlike steak, you really have to cook the shit out of hamburger before it gets dry and/or tough. It is possible to do, but you have to cook it quite a ways past well done. I am offended as shit if you give me a well done steak, but totally fine with a well done burger as long as you haven't totally cooked the life out of it and IMO a medium rare or rare burger is just messy and not that good.
I like my burgers at least medium well. I don't mind a bit of pink in the middle, but if they aren't pretty well cooked through they fall apart and get the bun all soggy. Unlike steak, you really have to cook the shit out of hamburger before it gets dry and/or tough. It is possible to do, but you have to cook it quite a ways past well done. I am offended as shit if you give me a well done steak, but totally fine with a well done burger as long as you haven't totally cooked the life out of it and IMO a medium rare or rare burger is just messy and not that good.
The steak is that overcooked because of the thickness. That is kind of the point being made in the graphic. That, regardless of thickness, sous vide cooks the entire thing perfectly. Though 15 second flips will get you very nearly the same results.
Gravy
Bronze Squire
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I'm in the one-flip camp while cooking on the grill. Not so much indoors in the cast iron.
On the grill, for me, it's better to do one-flip because the burger gets a nice crust built up before you try and flip them, and it helps keep the burger from falling apart during flipping.
Falstaff
Ahn'Qiraj Raider
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Gross. I always thought Uncle Gravy was disturbing. You've elevated that.
More hipster than Alton Brown:
More hipster than Alton Brown: