Gravy's Cooking Thread

  • Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!



    Go here and give us your nominations!
    Who's been the biggest Asshat in the last year? Give us your worst ones!
opiate82

opiate82

Bronze Squire
3,078
5
Yeah, as long as I have a good vacuum seal my stuff never floats. Even using the ziplock-displacement method I can usually get the small amount of trapped air high enough in the bag where the meat stays completely submerged. I haven't done much bone-in stuff yet, not sure if that makes a difference or not.

If you are having problems with your stuff floating, some sanitized marbles or stainless steel hardware added to the bag will help it sink w/o impacting flavor at all.
 
Lanx

Lanx

<Prior Amod>
66,992
153,208
last time i stuffed my crockpot full doing a veggie batch, since i always use my crockpot lid, i just put an upside down bowl and covered w/ a lid. This won't help you anova users ww/ just a stockpot, unless you're like chaos and did the polycarb route, w/ lid.
 
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
48,832
230,687
I was having issues with the air in the ziplocks, too. But, submerge that shit, right up to the zip, and all the air comes out. Shit doesn't float any more, and I have no more issues of that sort. Then I use a heavy ladle to keep it away from the pump.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
Sous vide brisket was a big hit with my dad. I was going to do steaks for him as well but didn't have time, next time.

Short ribs have been in at 143 for 24 hours now. 48 hours to go.
 
Khane

Khane

Got something right about marriage
20,700
14,471
If you can't leave floaters in your bath what's the point of soud vide?
 
Xexx

Xexx

Vyemm Raider
7,793
1,835
I do alot of cooking for family, friends, functions, or when bored. I generally get most of the recipes i use from allrecipes.com or other random locations.

Apple Crisp II Recipe - Allrecipes.com


rrr_img_102627.jpg
rrr_img_102628.jpg


Romanos Macaroni Grill Rosemary Bread Recipe - Food.com

Bread was gone to quick to snap a shot

rrr_img_102629.jpg


Easy and Simple Korean BBQ Ribs Recipe - Allrecipes.com


Ive made these a few times now

rrr_img_102630.jpg
rrr_img_102631.jpg


Ground Beef Enchiladas Recipe - Allrecipes.com


rrr_img_102632.jpg
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,566
45,162
That bread looks good. I'll give that recipe a shot.
 
Gravy

Gravy

Bronze Squire
4,918
454
When I'm trying something new, I'll use allrecipes as my jumping off point. And I think they even have some sous vide recipes on there!
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,566
45,162
So I had 7 scallops left over after I did the sous vide ones over the weekend. So on Monday, I had took cook 'em(they are only good a few days in the fridge). I went with just sauteeing and basting them in butter while they seared on each side. I much prefer them to the sous vide ones. The sous vide ones were very good, but they have a different kind of texture than when you sear and cook in a pan. It's not a bad texture, per se, but a texture that wasn't as appealing as the sauteed ones.
 
Gravy

Gravy

Bronze Squire
4,918
454
I was wondering about that, since scallops cook so quickly in the sautee pan and like you said are very good that way.

Anyone done eggs, in and or out of the shell?
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,566
45,162
I did some hard boiled eggs in the sous vide. Came out pretty good, but I can make them just as good in a pot with boiling water. Now if you want soft boiled or a very specific consistency that's less than hard boiled, sous vide is probably better.
 
Ichu

Ichu

Molten Core Raider
851
290
This article has a pretty good break down for eggs:The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs | Serious Eats

I don't eat many eggs so I've only tried to soft boil them in the sous vide. I found that I prefer eggs cooked sous vide for adding into soups and such (cooked in shell). For eggs benedict I like the texture that a regular poached egg has. Eggs have "two" whites, and one of them doesn't form when you cook just sous vide. At least with how soft I like my eggs. The article mentions that boiling them briefly, ice bathing them, and then finishing them in the sous vide fixes the 2 whites problem.

The consistency of the yolk from a sous vide egg is incredible though, and that silkiness is all I really care about when tossing them in ramen and such.
 
Lanx

Lanx

<Prior Amod>
66,992
153,208
sous vide pigs feet, damn 72 hours, it's in the brine tonite for 24 hours then tomorrow night it gets the sous vide bath.
 
Ossoi

Ossoi

Potato del Grande
<Rickshaw Potatoes>
17,900
8,782
I've done some eggs in the sous vide, I can get the yolks nice and runny but the whites are still a bit slippery. I wanted to take an instagram picture and moved the plate to another counter, as I did so the eggs slid off the plate and ended up on the floor.

Tried making scrambled egg sous vide but turned out awful
 
You must log in or register to reply here.