Gravy's Cooking Thread

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chaos

chaos

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72 hour sous vide short ribs @ 143. Salt and pepper in the bag, salt and pepper + seared on the skillet after with a little oil.

It is pretty goddamn wonderful. Very tender, very tasty. I am wondering if there is anything I can do to make it better. Throwing garlic in there maybe with some thyme next time. Next time will be a while though, 3 days of cooking is a long ass time.

The shadow you see is a looming chaos about to devour some fucking short ribs son.

rrr_img_102975.jpg
 
chaos

chaos

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I'd just burn the garlic, I'm bad about that. Maybe just pairing it with some roasted garlic, that sounds good.
 
Sir Funk

Sir Funk

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Looks great man! Could do a bottle of infused garlic+thyme oil if you are scared of burning the garlic. Or cook it in the oil on low heat for a bit to release them shits and then fish them out before cranking it to high heat for the sear.

Or I would brush them with BBQ and broil until the sauce is nice and caramelized! or KOREAN BBQ..!


Edit: Found my "sweet spot" for my sous vide soft-boiled eggs this morning. ~75 minutes @ 146 for very creamy, not-quite-solid yolks that are perfect for eating over toast.
 
Borzak

Borzak

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Got up early and made beignets.

Was still hungry so I fried bacon and made an omelette.

Any great omelette recipes to share? I make one at least once a week. Nothing ever real fancy tho.
 
Ossoi

Ossoi

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Sir Funk_sl said:
Edit: Found my "sweet spot" for my sous vide soft-boiled eggs this morning. ~75 minutes @ 146 for very creamy, not-quite-solid yolks that are perfect for eating over toast.
Click to expand...
Made eggs at that time and temp this morning. Yolks great but I still had gooey whites that just slip around the plate. I had to scoop the whites with a spoon and it was like eating soup
 
N

Neph_sl

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Made some sous vide eggs the other day (45 min at 140 F) bc of this thread and put them on top of a salad. Delicious.
 
Sir Funk

Sir Funk

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Ossoi_sl said:
Made eggs at that time and temp this morning. Yolks great but I still had gooey whites that just slip around the plate. I had to scoop the whites with a spoon and it was like eating soup
Click to expand...
Yeah, that happens sometimes, and sometimes not for me. Sometimes the wet part of the whites end up getting cooked to the inside of the shell and sometimes they come out like that when you crack it. Not sure what causes the variability. Doing them at 150 will definitely solve that problem, but then the yolks aren't as deliciously creamy.
 
Gravy

Gravy

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It really sounds like eggs are a crap shoot in the sous vide. Runny whites would throw me off-base with eggs for awhile.

Edit: We are lucky enough to get farm eggs that are very fresh, while store bought eggs can sit around for 6 months. I wonder if freshness makes a difference... only one way to find out I guess.
 
Ossoi

Ossoi

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my phone is dead so no pictures but I just ate a rack of lamb, cooked it at 129 degrees for 3 hours. Probably the best item I've done in the sous vide so far. A relatively short cooking time yet the meat was soft and tender and a pan sear meant the fat was crispy and delicious...currently sucking as much meat as possible off the bone
 
Sir Funk

Sir Funk

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Gravy_sl said:
It really sounds like eggs are a crap shoot in the sous vide. Runny whites would throw me off-base with eggs for awhile.

Edit: We are lucky enough to get farm eggs that are very fresh, while store bought eggs can sit around for 6 months. I wonder if freshness makes a difference... only one way to find out I guess.
Click to expand...
It's not exactly that the whites are runny, but some of them stick and form around the yolks and some of it sticks to the shell and some are not attached to either and can come out runny. Might be the temperature (cooking at 150 gets rid of the issue), might be the time (I'd bet cooking for 90-100 minutes vs 75 minutes would fix the issue), freshness of the egg could certainly come in to play, or even letting the eggs come to room temperature before tossing them into the bath vs going in cold might change things too.

It's all about the yolk for me. I get turned on by just thinking of the custard-like consistency yolks that you can get out of sous vide eggs.
 
BrutulTM

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Gravy_sl said:
It really sounds like eggs are a crap shoot in the sous vide. Runny whites would throw me off-base with eggs for awhile.

Edit: We are lucky enough to get farm eggs that are very fresh, while store bought eggs can sit around for 6 months. I wonder if freshness makes a difference... only one way to find out I guess.
Click to expand...
When you poach eggs it's very important that the eggs be fresh or they just spread out all over the pan. Fresh eggs kind of hold together. If you poach eggs much you get to the point where you can tell whether it's fresh enough to poach just from looking at it when you break it into a cup or something. I wouldn't be surprised if the sous vide thing was similar.
 
Ao-

Ao-

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BrutulTM_sl said:
When you poach eggs it's very important that the eggs be fresh or they just spread out all over the pan. Fresh eggs kind of hold together. If you poach eggs much you get to the point where you can tell whether it's fresh enough to poach just from looking at it when you break it into a cup or something. I wouldn't be surprised if the sous vide thing was similar.
Click to expand...
fresh eggs sink in water, older eggs float; that's the test I've been using.
 
Soygen

Soygen

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Eggs still sink that are a month+ old. The sink/float method is a good way to know if eggs may have gone bad, but if you wantreallyfresh, it's not an accurate enough indicator.
 
Soygen

Soygen

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Yeah, but I have some that I tested this past weekend and they are well over a month old and they weren't even titling yet. I guess we have to establish and agree on a definition of "fresh".
 
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