Gravy's Cooking Thread

Lanx · Jun 21, 2015

Yes rule of thumb is if you have to tempurature changr cooked good, shock it in ice water, the shock will prevent shit from growing where if you were to put bagged or covered food in a fridge to slowly cool down, you create a moist environment for bacteria.

Dont foget with a cast iron, you can impart tons of flavor into the steak by sautee onions and garlic and shit into the pan, unfortunatley its more work and wife likes it that way now.

Rezz · Jun 22, 2015

Well. You are supposed to drop any hot item down to room temp over two hours, and then drop it to refrigeration levels (40ish degrees F) over the next four. That is technically ServSafe methodology. So using an ice bath accelerates the process and helps you to reach those numbers a lot quicker than air-cooling. Anything else and you are either heating up your ref. unit (Neph scenario) or not effectively cooling the item and bacteria could grow (lanx)

Either way, the basic "smart" way to do stuff is to make sure it is cool before refrigerating, and if you are freezing, don't throw hot shit into your freezer. Or store freshly cooked meat on top of raw eggs, etc.

BrutulTM · Jun 22, 2015

Or you can just not be a pussy. 90% of people don't do this stuff and nothing happens.

Rezz · Jun 22, 2015

Pretty much yeah. Those are just the official sanitation guidelines for it. I've personally never had an issue with tossing shit basically immediately into the fridge/freezer, but mine isn't packed to the brim like some people either.

Soygen · Jun 22, 2015

Did the bourbon glazed tenderloin this weekend. Came out great. I have another 1 lb tenderloin bagged and frozen. Will probably repeat again soon.

Ao- · Jun 22, 2015

BrutulTM_sl said:
Or you can just not be a pussy. 90% of people don't do this stuff and nothing happens.

This is what I was trying to say. Also asking why you would bother with it unless your work is in some type of lab or clean-area where there can't be microbes. Or that you are anal about food safety.

The Ancient_sl · Jun 22, 2015

chaos_sl said:
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.

I used my Sous Vide for the first time this weekend and did steaks. Were delicious, but I definitely noticed you don't get the same crisp char on the outside, which I really enjoy. Modern Cuisinist says this is just something you have to accept with Sous Vide.

Khane · Jun 22, 2015

I have sous vide envy because of all of you. But I just can't bring myself to pull the trigger.

Ossoi · Jun 22, 2015

Khane_sl said:
I have sous vide envy because of all of you. But I just can't bring myself to pull the trigger.

I pulled the trigger at the weekend and am awaiting arrival of my unit. I will let you know if it lives up to the hype

The Master · Jun 22, 2015

Khane_sl said:
I have sous vide envy because of all of you. But I just can't bring myself to pull the trigger.

Try it out with the cooler version, see if you like it enough to justify the price tag. Which honestly isn't that much with some of the recent sales.

Gravy · Jun 22, 2015

Yep, I recommend that, too. I did the ice chest redneck sous vide challenge with some steaks a couple months ago. I've used my new one a couple times now, and have been pleased with the results, but I don't see it replacing much of my day to day cooking. I am impressed with the way it makes the tougher cuts more tender without overcooking them.

I'm curious if anyone has done a pork loin. Not the tenderloin. Actually anything pork that wasn't a tenderloin.

opiate82 · Jun 22, 2015

The Master_sl said:
Try it out with the cooler version, see if you like it enough to justify the price tag. Which honestly isn't that much with some of the recent sales.

Even though I have a temp-controller-and-crock-pot setup I still do the the redneck cooler version most of the time, mainly because I use a cooler as a mash tun for brewing beer so it is usually out and handy. It helps that my tap water comes out hot enough for most sous-vide applications so no heating of water involved for me.

chaos · Jun 22, 2015

I have some pork chops, some boston butt steaks, and some ribs I want to try. Tenderloin worked fine so I imagine loin would be fine as well. We will see next time I hit up Costco.

Ossoi · Jun 22, 2015

sous vide bros - let's say I bulk buy some meat, whack it in the freezer without cooking it, then want to sous vide it - how long do I add to the cooking time to cook from frozen?

Crone · Jun 22, 2015

Ossoi_sl said:
sous vide bros - let's say I bulk buy some meat, whack it in the freezer without cooking it, then want to sous vide it - how long do I add to the cooking time to cook from frozen?

Most people in this thread have said to add an hour to your normal water bath time. This was for steaks, but sounds legit for other things as well.

Sir Funk · Jun 22, 2015

Honestly it will come up to temperature from frozen pretty quick, but if you want to be on the safe side just add 20-30 minutes and you'll be fine.

chaos · Jun 22, 2015

The "add one hour" thing, there is no way that will be true. If it adds more than 15 minutes to your cook time I would be surprised. I fully cooked chicken breasts from frozen in 1.5 hours and probably didn't need all that time.

opiate82 · Jun 22, 2015

Obviously thickness of what your cooking and what not will have an affect on the needed time, but the beauty of the sous-vide is that you aren't going to overcook it by going longer than needed.

For steaks I generally go for 1 hour out of the fridge, 2 hours out of the freezer. It might all be in my head but I swear my pork chops come out better with a longer cook so I try to do those for at least 3 hours regardless of where I pull them from. Most fish I do 30 minutes fresh, 45 minutes frozen.

lurkingdirk · Jun 22, 2015

When was the last time this thread had a non sous vide related post?

Gravy · Jun 22, 2015

chaos_sl said:
I have some pork chops, some boston butt steaks, and some ribs I want to try. Tenderloin worked fine so I imagine loin would be fine as well. We will see next time I hit up Costco.

The reason I ask might be obvious. Tenderloin, well, is already pretty damn tender. I'm not surprised it turns out great in the sous vide.

Edit: That might sound more dickish than intended. Neg Tuco, etc.

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