Gravy's Cooking Thread

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BrutulTM

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Ossoi_sl said:
So what's the difference between the Weber Kettlehttp://www.homebase.co.uk/en/homebas...tle-bbq-937042and just a bog standard bbq that I'm used to cooking onBuy Square BBQ and 5 Piece Starter Pack at Argos.co.uk - Your Online Shop for Barbecues.
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Probably nothing all that significant. Weber has a great reputation for making high quality grills that last a really long time. I imagine that is the most significant difference but I'm not familiar with the one you linked. My mini weber kettle is 10 years old and looks like it just came out of the box.
 
Sir Funk

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Last night's salmon marinade:

2 Tbsp Soy Sauce,
4 Tbsp Honey
1 tsp minced garlic
1/2 tsp minced ginger

Tossed it in the bag with the salmon, ~45 minutes @ 125 degrees. Cooked down the sauce into a thick glaze afterwards and garnished with green onion. Absolutely phenomenal!
 
Soygen

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Sounds good. Do you drop it in the bath immediately after putting the marinade and fish in bag or did you let the fish sit at all?
 
Sir Funk

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If I had put any planning into my dinner I probably would have let it actually marinate in the fridge for a while first, but I was really lazy yesterday and just threw it all into the bag one ingredient at a time, mixed it up and threw it in.

It definitely feels like meats suck up more of their sauces/marinades/seasonings in the sous vide. But I would still marinade for a period of time beforehand if convenient.
 
chaos

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The Master_sl said:
Modernist Cuisine has two preferred sear methods. Blowtorch is one, pan of oil hot enough to sear each side in 30s per side is the other. I prefer the latter for chicken, fish, and all but the tenderloin cut of pork.
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heh last time I did sous vide steaks I got the pan so hot the oil blew up on me and I got some bitchin scars that the ladies love so much. maaaaaaaaaaaaaaaaaaaaybe overdid it a bit

I've been trying the torch because I have never really used it before but also didn't want to ruin the meat by overcooking it when searing. Probably worrying too much.
 
Sir Funk

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lurkingdirk_sl said:
Okay, trying chicken boobs in the sous vide for the first time today. Anyone have the very best approach?
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I think about an hour @ 140 or 145 is pretty good. I really haven't done much to the chicken other than S&P and a sear afterwards.

Patting the chicken dry before seasoning and searing is a good idea, unless you're doing a marinade/sauce. Just a quick sear though--I've overcooked my chicken a couple of times because I was expecting too much visual change during the sear. Nothing more sad than having a dry chicken after being sous vide. But that being said, the chicken breast is so goddamn moist and delicious after a proper sous vide that I haven't really desired to step out into the various sauces to go along with it.

Slightly unrelated--my go-to chicken meals have been this Thai chicken salad:Thai Chicken Salad with Spicy Peanut Sauce

It's great as is, but a little wet with the dressing. That peanut sauce is a gamechanger for me though. I always end up McCheese'ing all the leftover sauce with a spoon after dinner--I can't help myself!
 
chaos

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Yeah I did chicken breasts at 149 and could immediately tell that it would have been good at a lower temp, maybe better. It was fine,not dry or whatever, but probably not ideal.
 
Ossoi

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so what's the low down on sous vide food safety? All the meat I cook has to be ice bathed, then refrigerated. It's then safe to take to work the next day, refrigerate there and microwave at lunch? How many days worth of meat can I sous vide in advance and keep in the fridge safely?
 
lurkingdirk

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I did the chicken boobs at 145 for 3 hours with salt, pepper, and garlic on them. when then came out I put them in the bbq sauce for about 30 minutes, and then finished them on a really hot grill, about a minute a side. Shit was very tasty and moist.
 
chaos

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I did steaks again, I do steak a lot since this wheat allergy shit, it is one of the tasty things I can actually eat. I seared it with the torch and this time I think I did a good job with the torch but was left thinking how it would have been better seared in the cast iron skillet. Oh well. Maybe the torch will be reserved for fish and shit like that, idk, maybe I just don't know how to do it properly, but searing the steaks it just wasn't ideal. Trying to get this locked down before my dad gets here in a couple of weeks, he's never had a sous vide steak before.
 
lurkingdirk

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I just laid them in the sauce - when the sous vide part was done, I put them in a pan with the sauce, then went to my friends house and finished them on a hot grill. I read that putting the sauce in with them and putting it on after when finishing end up about exactly the same, except you lose sauce taking them out of the bag. This was easy and convenient, plus, after finishing the chicken, I sliced it and put it back in the pan with all the saucy goodness.

One of the guys who was there last night saw me this morning and said he's been dreaming of the chicken ever since, and he's looking to get a sous vide now.
 
Gravy

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lurkingdirk_sl said:
I just laid them in the sauce - when the sous vide part was done, I put them in a pan with the sauce, then went to my friends house and finished them on a hot grill. I read that putting the sauce in with them and putting it on after when finishing end up about exactly the same, except you lose sauce taking them out of the bag. This was easy and convenient, plus, after finishing the chicken, I sliced it and put it back in the pan with all the saucy goodness.

One of the guys who was there last night saw me this morning and said he's been dreaming of the chicken ever since, and he's looking to get a sous vide now.
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Awesome. And I haven't read anything about sauce in the bag vs. no sauce, so thanks for the info.
 
opiate82

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Ossoi_sl said:
so what's the low down on sous vide food safety? All the meat I cook has to be ice bathed, then refrigerated. It's then safe to take to work the next day, refrigerate there and microwave at lunch? How many days worth of meat can I sous vide in advance and keep in the fridge safely?
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Well I don't see why sous-vide meat would have any different shelf life than if "normally" prepared. My general rule of thumb on leftovers is 4 days in the fridge, might be short for some items but keeps me well away from any danger zone plus keeps the leftovers from piling up (okay, that last part is a lie, but if I wasn't so lazy it would!).
 
Ao-

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Ossoi_sl said:
so what's the low down on sous vide food safety? All the meat I cook has to be ice bathed, then refrigerated. It's then safe to take to work the next day, refrigerate there and microwave at lunch? How many days worth of meat can I sous vide in advance and keep in the fridge safely?
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Is there a reason to ice bath before refrigeration? I mean, I know you plunge the temp down so NOTHING can grow in it, but that seems to be a bit overkill. Is that a work regulation or something?
 
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