Sous Vide New User Question

(*Rusty* Instagram: @Rustyk61) #101

So yesterday while preparing my chuck steak, I got frustrated because my ziplock bag wouldn’t seal correctly. I ended up going through 3 bags till I found one that wasn’t damaged and would seal. So I upped my Sous Vide game today!

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(Sybella) #102

i went down this road too

(Sybella) #103

we are still yet to try our Anova… Today hubby is going pick up some steaks for our first go at it.

(*Rusty* Instagram: @Rustyk61) #104

Let us know how it goes. I hope you find it as pleasurable as I do.

(Sophie) #105

HUGE FAIL! This came out thick as a brick! Don’t use Coconut Cream! God, I was so embarrassed because I had company. :roll_eyes: NEVER serve company a recipe you haven’t tested First! And I knew this. Thank goodness it was a dear friend and she promised not to tell. :laughing: I’m tossing this one out and retesting with Coconut Milk instead and will let the eggs do their thing. Live & Learn. :expressionless:

(Candy Lind) #106

I think it was @matt who recommended (somewhere) double-sealing the bags to prevent water-leakage accidents. Correct me if I’m wrong.

(*Rusty* Instagram: @Rustyk61) #107

I did just that, last night! It just makes good sense.

#108

Torani makes a sugar free coconut syrup that has a very nice coconut flavor that I’ve used successfully in things. Also contains sucralose if that is a concern.

#109

I was just reading that you can pasteurize eggs in sous vide. Nice to know for ‘raw’ usage of eggs.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #110

2 hrs at 135. Functionally raw egg, but any badness is dead… would be ideal for a carbonara sauce…

#111

Carbonara… I hadn’t thought of that. Also good for a really good cream cheese frosting that called for raw egg whites. And mousses and some ice creams.

I may not use it much, but it’s extremely good to know. They just recalled over 200M eggs due to salmonella scare, so ‘it’s’ out there.

(Sophie) #112

It works great too! I do it now for mayo and hollandaise, etc.

(*Rusty* Instagram: @Rustyk61) #113

So, I knew I was going to cook a pork roast for 4 hours today and didn’t want to use a stock pot to do it in, so I did this!!!

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(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #114

How thick is this?

(*Rusty* Instagram: @Rustyk61) #115

My pork roast from last night. It was juicy and delicious.

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(Sophie) #116

I had leftovers from yesterdays rump roast. So I did an hour reheat at 135f.
It was (left, center, right) sauteed mushrooms, sauteed green beans and chunk 'o rump. I floated the bearnaise sauce in at 30mins. Turned out perfectly heated of course. God, How I Love My Sous Vide!!! :heart_eyes:

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(*Rusty* Instagram: @Rustyk61) #117

I don’t know how I’ve made it this far in life without one. I cooked a version of dirty rice the other night and didn’t use it and was kinda worried that I was cooking everything too fast…:flushed:

(*Rusty* Instagram: @Rustyk61) #118

Trying this out!

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(Sybella) #119

Oooo that sounds yummy. We’ve only just started to use our machine. Its good to know that you can do a whole meal.

(Sophie) #120

OK, how many Sous Vide’s do you own?

I put on a corned beef brisket for a 48h long haul yesterday. When we were boxing up leftovers from dinner last night, I realized that I wouldn’t be able to use my Sous Vide the next 2 days for reheating leftovers, or any fun stuff, etc.! :anguished: It was the first time I seriously, considered a second unit! :astonished: