Who is using a Sous vide?

Not trying to be a pest, but anyone else with input?

I like rare.

Wife likes medium rare to the medium side of M-R.

Can this be done in one unit or are two needed?

 

No, and I have the same issue here. Everything in there will be cooked to the same internal temp/doneness, even if you leave it in longer. What I do is just sear hers a little longer on the grill or in the pan.

You'd have to get two machines if you want them to be different straight from cooking.

 

Thx.

 

The joule strikes again .....
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Sorry guys - turn your heads 90 degrees for the pic

MDS

 

That'd look tasty upside down!
T

 

Or you can cook hers to the higher temp, reduce the water to your temp and then cook yours - takes longer but hers will stay warm by sitting in the slightly cooler water that you are cooking yours in.

 

I bought a vac sealed corned beef that already had the spices in the marinade (not inside the little baggie) and dropped the whole thing in for a 3 day cook at 135. Melt in the mouth tender.

 

Pics dude! Is this your first day?!

 

Yeah, but you double the time and effort.

 

LOL.... the phone was dead and I couldn't wait.

 

Leftover sammich today....
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...and I'll take the Pepsi challenge with any deli in this city, any old day of the mf'n week.

 

Gonna do Filet's tonight unless the kid demands Brazilian pizza

 

What is Brazilian pizza? I'm assuming not veggies "all the way"?!?
T

 

I would do the same thing. Cook them the same in the bath but start hers searing sooner until you get it to the level of doneness she likes.

That looks about perfect. Filet?

Quite a sammie!! Three days cooking though? Seems a long time. Hard to argue with the results though!!

I just bought a pack of Prime filets at Costco. Gonna have to do one or two up next week sometime.

 

best kept secret in the world. Better than New York better than Chicago. Ultra thin crust with very exotic toppings like beef stroganoff for example.

it was actually a 48-hour cook but circumstances dictated we couldn't have sandwiches last Saturday so I just said the hell with it and waited til Sunday.

 

^ Interesting! Must investigate.

http://thebrazilbusiness.com/article/brazilian-pizza-styles

Wife likes her pizza crust thin. Exotic toppings. Could be an issue for my Texas gal, if they get too exotic.
T

 

Alright, I have been slacking!! I got a Sansaire (thanks Mark!) and a Big Green Egg. I have been cooking/grilling up a storm.

Rib eye @ 127F. Fresh cracked pepper. Fire the BGE up to 1000F. Dump a bit of butter on while on BGE to induce more fire. 1 min/side. Full Darth!!
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You went full Darth. Never go full Darth.



Mark

 

Looks perfect! Currently brining a pork belly for tomorrow..

 

Thanks! That sounds delicious.

Has anyone sous vide ribs then finished them on the smoker? I am trying that out right now. Decided to do it last minute, looking back it looks like I should have had them in the bath for 3 days. Will let everyone know how they turn out!

 

Going in the water bath soon. I'm finally getting a chance to crank up the Yoder YS640 smoker to 600+ and sear on the grill grates. I've grilled on it and the steak came out amazing, so this should be top notch.



Mark
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I have not seen putting butter in the bag. I bet that works great!

 

It does