Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 2 3 4 [5]   Go Down

Author Topic: Sous Vide  (Read 4149 times)

0 Members and 1 Guest are viewing this topic.

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3306
  • This pistol is most fun for the buck
Re: Sous Vide
« Reply #60 on: May 21, 2021, 04:53:42 PM »
Quote from: hughver on May 21, 2021, 01:41:51 PM
It's all about temperature control.

Do you think that crock pot temperature control doesn't match a SV unit?
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6801
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide
« Reply #61 on: May 21, 2021, 04:55:00 PM »
I think the temp control on a crock pot is closer to that of an oven but have nothing to prove that.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9365
  • Mayberry
Re: Sous Vide
« Reply #62 on: May 21, 2021, 05:48:41 PM »
My Hamilton Beach is very stable.  Only problem is I only have 3 settings.  When I was trying to see if I could use it for sous vide it stayed at 140° on warm and 180° on low. I mean like spot Anova on!.  Never tried high cuz I knew I was never gonna sous vide anything at 180° so why did it matter
« Last Edit: May 21, 2021, 08:05:18 PM by Bentley »
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2159
  • University of Louisiana
Re: Sous Vide
« Reply #63 on: May 21, 2021, 06:33:34 PM »
I have three crock pots (one manual and two electronic), on low, they all seem to boil (simmer) the liquid. I've never measured the temperature nor stability of any of them. I sometimes use the manual one (the high-low-warm version) for sous vide. I set it to high and use a home made temperature control contraption to turn the power on and off to maintain a constant temperature, it works pretty good. The electronic ones reset to warm every time you remove power and therefore don't work for sous vide.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3306
  • This pistol is most fun for the buck
Re: Sous Vide
« Reply #64 on: May 21, 2021, 08:02:23 PM »
(I realize that Bentley really wasn't planning to shred his drumsticks, he was just looking for that consistency, but the thread "turned" a bit when I reasoned that seasoned breasts shred just fine when SVd at 140°F for an hour and a half causing me to wonder why 160°F for 8 hours would be necessary for the desired drumstick texture.)

Here’s what I was thinking when I wrote, "Vis-à-vis shredded chicken breasts, I don't see a benefit over a crock pot."

If the desired result is a chicken breast that shreds, what matter the device or the temperature accuracy, as long as the finished product is properly seasoned, cooked and shreds?

As I think about it, I've decided to use our slow cooker the next time I need to prepare breasts for shredding.
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

BigDave83

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2199
  • South West PA
Re: Sous Vide
« Reply #65 on: May 21, 2021, 08:05:15 PM »
Quote from: hughver on May 21, 2021, 06:33:34 PM
I have three crock pots (one manual and two electronic), on low, they all seem to boil (simmer) the liquid. I've never measured the temperature nor stability of any of them. I sometimes use the manual one (the high-low-warm version) for sous vide. I set it to high and use a home made temperature control contraption to turn the power on and off to maintain a constant temperature, it works pretty good. The electronic ones reset to warm every time you remove power and therefore don't work for sous vide.

That is how I started out many years ago, a $15 controller from Ebay and my old slowcooker. Used it for a a year or so before I decied to buy the sous vide supreme.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9365
  • Mayberry
Re: Sous Vide
« Reply #66 on: September 24, 2023, 03:34:35 PM »
Along with the Dry Aged Rib Roast, I am cooking Salmon in Texas.  Trying a 2 hour, 6% salt n sugar brine.  It is now in the Anova @ 135° for 2.5 hours.  Since Kristin thinks 135-140° is just about right for Salmon, I will grill on Memphis Pro for 2 minutes for grill marks and call it quits.  I am only grilling one side as I am fearful that after Sous Vide the filets are going to be hard to turn.  This is all for experience as I have no idea if the numbers are right!
« Last Edit: September 24, 2023, 03:36:14 PM by Bentley »
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6801
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide
« Reply #67 on: September 24, 2023, 03:55:28 PM »
I see that Anova now has their 3rd version of their sous vide machines out now.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2159
  • University of Louisiana
Re: Sous Vide
« Reply #68 on: September 25, 2023, 12:26:51 PM »
Quote from: Bentley on September 24, 2023, 03:34:35 PM
Along with the Dry Aged Rib Roast, I am cooking Salmon in Texas.  Trying a 2 hour, 6% salt n sugar brine.  It is now in the Anova @ 135° for 2.5 hours.  Since Kristin thinks 135-140° is just about right for Salmon, I will grill on Memphis Pro for 2 minutes for grill marks and call it quits.  I am only grilling one side as I am fearful that after Sous Vide the filets are going to be hard to turn.  This is all for experience as I have no idea if the numbers are right!

As I've mentioned before, for my taste 130° is the sweet spot for salmon. Some professional chefs swear by 125° as the perfect temperature. To each his own. I use a two-piece hinged basket to flip salmon.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9365
  • Mayberry
Re: Sous Vide
« Reply #69 on: September 25, 2023, 10:00:53 PM »
Just to hard to grill after sous vide, and since I am gonna have about 5-6lbs. to grill, will just start raw! Kristin is not a big fan of texture after sous vide, so another reason to just straight up grill!
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

BigDave83

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2199
  • South West PA
Re: Sous Vide
« Reply #70 on: September 25, 2023, 10:07:01 PM »
Quote from: Bentley on September 25, 2023, 10:00:53 PM
Just to hard to grill after sous vide, and since I am gonna have about 5-6lbs. to grill, will just start raw! Kristin is not a big fan of texture after sous vide, so another reason to just straight up grill!

I have never tried to SV salmon, I am like you, for all the longer it takes i just grill or pan fry usually. 
Logged

urnmor

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1265
Re: Sous Vide
« Reply #71 on: September 26, 2023, 09:01:31 AM »
As I have so much salmon from our Alaskan fishing trip I just might have to try SVing some.  If so I will let you all know how it comes out.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9365
  • Mayberry
Re: Sous Vide
« Reply #72 on: September 26, 2023, 11:42:11 AM »
I think 130° is the number too!  It is not real pretty when it comes out of the sous vide, but to me, it is cooked perfectly.  I just cant seem to figure out how to finish that much salmon on the grill without it being a giant mess!  So will hope cooking raw is the answer!
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2159
  • University of Louisiana
Re: Sous Vide
« Reply #73 on: September 26, 2023, 01:13:34 PM »
I've never sous vide salmon except for some frozen prepackaged seasoned filets from Costco. If I'm doing salmon with the skin on, I just gill them to 130° IT with skin down, baste with a homemade sauce and never flip. Grill set to around 200°. Lower for more smoke and higher for quicker finish.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas
Pages: 1 2 3 4 [5]   Go Up
« previous next »