Anyone Doing Sous Vide?
07-29-2017, 08:41 PM
#81
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Thanks. now share me some recipes/marinades 
07-30-2017, 06:21 PM
#82
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So... it begins....
07-31-2017, 02:48 AM
#83
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Stupid post didn't go thru, anyways turned out ok.
pretty tender and moisssst
was too too lazy to sear it, so I'm just gonna eat it as is.
Do do I have to cook all the breasts separately, or could I put it all in 1 bag? Trying to minimize work here
pretty tender and moisssst
was too too lazy to sear it, so I'm just gonna eat it as is.
Do do I have to cook all the breasts separately, or could I put it all in 1 bag? Trying to minimize work here
07-31-2017, 09:45 AM
#85
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I'm lazy as fuck. That's more stuff to wash 
08-01-2017, 02:56 AM
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Justn, how do you reheat your chicken. Microwave?
After microwaving the chicken made, I can say it wasn't really any better than how I normally make it
After microwaving the chicken made, I can say it wasn't really any better than how I normally make it
08-01-2017, 06:26 AM
#87
ewww! fuck the microwave.
i either toast it in a toaster oven... or
tear it into cold chicken strips for salad.
like any cooking, you'll have to figure out what you like and how to incorporate it into your meals.
toasting it is the best way to reheat it.
i either toast it in a toaster oven... or
tear it into cold chicken strips for salad.
like any cooking, you'll have to figure out what you like and how to incorporate it into your meals.
toasting it is the best way to reheat it.
08-01-2017, 09:54 AM
#88
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I don't have a toaster or toaster oven at work 
08-01-2017, 10:22 AM
#89
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I microwave at work. Shred it first and nuke for 30 seconds.
I do my chicken at 155 since I don't like the spongy texture of lower temp chicken.
Kinda want to do another roast this week... I also really like those glass jar egg things posted on the previous page. Will definitely make once I get my kitchen back.
I do my chicken at 155 since I don't like the spongy texture of lower temp chicken.
Kinda want to do another roast this week... I also really like those glass jar egg things posted on the previous page. Will definitely make once I get my kitchen back.
08-01-2017, 11:13 AM
#90
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im looking into this now.
i bought that manual one that someone had a pic of with their Amazon order. While it works, it's a PITA. And the pump started sucking out the marinade
08-05-2017, 07:41 PM
#91
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ragret not getting the wifi model.
the bluetooth range is too short.
the bluetooth range is too short.
08-06-2017, 02:09 PM
#92
Burning Brakes
After purchasing the wifi model i read the specs and the cooking capacity is more than the bluetooh model? And now I'm glad I got the wifi model.
08-06-2017, 08:40 PM
#93
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08-06-2017, 09:01 PM
#94
Burning Brakes
What cut steak? Looks amazing! What did you use to sear?
08-07-2017, 12:21 AM
#95
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Ribeye.
I just used a hot pan with butter to sear it.
45 seconds on the front and bacn then a quick 15 seconds on the sides.
I just used a hot pan with butter to sear it.
45 seconds on the front and bacn then a quick 15 seconds on the sides.
08-07-2017, 09:22 AM
#96
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08-07-2017, 09:49 AM
#98
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08-07-2017, 02:51 PM
#99
Burning Brakes
That rib eye stak looks better than the rib eye steaks from Costco!
08-07-2017, 03:14 PM
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I got it from Whole Foods. Expensive $15.99/lbs 
09-01-2017, 11:23 AM
#101
Burning Brakes
Scramble eggs.
09-01-2017, 11:23 AM
#102
Burning Brakes
Pork chops with mushroom cream sauce.
09-01-2017, 11:24 AM
#103
Burning Brakes
Chicken adobo.
09-01-2017, 11:58 AM
#104
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I'm sure they taste good, but man those scrambled eggs look gross 
09-01-2017, 02:12 PM
#105
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09-01-2017, 03:15 PM
#106
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Like I said, I'm sure they taste good, but appearance wise not so much.
09-01-2017, 09:23 PM
#107
Burning Brakes
Scramble eggs were another level and appearance wise, it was lacking.
09-01-2017, 09:25 PM
#108
Burning Brakes
Currently cooking pork ribs for Labor Day weekend. Cooking the pork ribs at 150F for 24 hours.
09-03-2017, 01:57 PM
#109
Burning Brakes
Super good!
09-03-2017, 02:25 PM
#110
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09-11-2017, 01:28 PM
#111
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Did you char and sauce it after the fact? If so, what method?
09-11-2017, 02:20 PM
#112
Burning Brakes
After cooking in the water bath, I pat it dry, brushed on Sweet Baby Rays sauce and broil it for a couple minutes on both sides and I did three rounds of brushing on sauce and then broil.
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01-04-2018, 10:35 AM
#113
Burning Brakes
Thai red snapper for New Years Eve at 140f for about 1hr I could've done it at 30mins as the recipe called for but overall was happy with the texture and softness:
01-04-2018, 10:37 AM
#114
Burning Brakes
Currently have beef burgundy stew in the bath right now cooking it for 12+/- hours excited to try this out!
01-04-2018, 01:27 PM
#115
Ex-OEM King
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Totally forgot about this thread! Made an awesome sous vide prime rib a few weeks ago. It was
It's too bad these damn things are so expensive. $15.99/lb for 5.5lbs.
It's too bad these damn things are so expensive. $15.99/lb for 5.5lbs.
01-04-2018, 01:43 PM
#116
Burning Brakes
Looks great! I'm actually getting tired of sous vide prime rib haha.
01-04-2018, 02:11 PM
#117
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01-04-2018, 02:14 PM
#118
Burning Brakes
01-04-2018, 02:31 PM
#119
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Fml need to give Prime Rib a try.
How long does it take?
Do you give it a sear afterwards?
How long does it take?
Do you give it a sear afterwards?
01-04-2018, 02:34 PM
#120
Burning Brakes
I do prime rib steaks very rare to rare at 124f for 1 hour then you let it sit and pat dry so that the juices don't running then I sear on a cast iron with butter for less than a minute.