Justin

Yes and you will see colour develop more once you vac pack and leave to mellow.

I did 10 hours wisp of smoke in cardboard box. Taste test next weekend. Smelt very smoky when I can packed them but we shall see. The colour is reopening in the vac Pac already

20 quid and out of stock. Hmmmmmm.

15pc fat Worcestershire sauce oregano onion and Simon just at 1 to 2 tsp of each. Season each side. 1 inch 8 oz patties. Cherry wood smoke reverse sear. Served with halloumi or goats cheese

Wow . Perfect tender buttery rib eye steak. Seared for 60 secs on frying pan turning every 15 secs. Butter in pan for last 20. Hot heat. Swish steaks around pan to prevent splattering. I took pan away from heat from time to time in last 20 secs to prevent butter burning. Simple perfection.

Oh yes, steak dinner tonight, Ziplock bag immersion method 54c for 1 hour medium rare, sear 3 mins each side.Photos when I cook it. I will be putting some rosemary ,thyme and a bit of butter in bag.

interested to see, I am still sorting out garage and fridge freezer. Bloody thing, need to find time to do it.

good point, thx Wade

A tip use is to have a base point to work from and that is 3 bottom vents open to width of pencil. I put pencil in vent and close to that aperture. Then top vent wide open. See what that settled at and work from there. I allow up to an hour to get to a styled temp setting and then it stays rock solid for ages 10 to 16 hours. I try and shelter from wind. Breeze is ok

Found this , Game Changer, Anyone fancy trying it, I do not have the fermenting kit here (yet). I think it can be tailored to what you have available so for instance hops rather than hoops shot? Before we get started, let me stress that the main issue with beer brewing–and it can’t be emphasized enough–is everything has to be very clean, in fact, it MUST be sterilized. Most of a professional brewer’s career is spent cleaning equipment; just a few wild bacteria or yeast can ruin a whole batch of beer. With that caution, making sous vide beer is fun and very easy to do. These two recipes are real beginner recipes EQUIPMENT you’ll need to gather (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 12-ounce bottles Bottle capper and caps Sanitizer solution INGREDIENTS you’ll need on hand (available online at home brewing supplies stores) For Sous Vide Biere 1 1/2 pounds amber malt extract syrup* 7 g Cascade hop pellets* 3.5 grams Perle hop pellets* 0.5 ml Hopshot* (HopShot is CO2-extracted hop resin packaged in a syringe) 1/2 packet US-05 dried ale yeast* 12 Fizz Drop tablets* For Sous Vide Pas La (gluten-Free beer) 1 ¼ pounds sorghum extract* 5 ounces honey 3 ounces dried rice extract* 1 ounce maltodextrin* 0.5 ml Hopshot (HopShot is CO2-extracted hop resin packaged in a syringe)* 1/4 ounce Citra hops* US-05 dried ale yeast* 12 Fizz Drop tablets* Here’s what you’ll need to do… Cook the wort Mix together all the ingredients except the Fizz Drop tablets and yeast for whichever beer you’re making (for the Biere, that’s the malt extract syrup, hop pellets, and Hopshot and for the Pas La, it’s the sorghum extract, honey, dried rice extract, maltodextrin, hops and the Hopshot. (A note about the Hopshot: the amount you use can be modified, but be careful; it is pretty powerful stuff. However, if you like more bitter or hoppier beer feel free to add a bit more.) Divide the mixture evenly between two large (1 gallon/3.8 liter) zip-closure cooking pouches and add enough filtered water to each pouch to bring the total liquid up to 1/2 gallon (1.9 liters) and use the displacement method (Archimedes’ Principle) to evacuate the air and seal the pouches. Submerge the pouches in the Sous Vide water oven at 165F/73.5C for one hour. You are making what is called wort, or unfermented beer. Sterilize the fermenting equipment While the bag is in the water bath, sterilize the gallon fermenter jug, cap, airlock, funnel and wire mesh strainer per the Sanitizer instructions. You’ll place the funnel in the neck of the jug, with the strainer propped up in it. Set up the fermentation Remove the pouches and submerge them in a sink filled with cold water to cool the wort. Keep the pouches submerged in the sink until the wort gets to approximately 60–70F/15.5-20C — the pouches will be cool to the touch. Pour both pouches of the cooled wort through the strainer and funnel setup into the fermenting jug (do not fill past the one gallon mark on the jug). Use sanitized scissors to cut open the yeast pack and pour HALF of it into the wort in the jug. (Either discard the other half or use it soon for another purpose, such as bread making.) As to the choice of which yeast to use–there are many and each gives its own special character to the beer–I would start with the US-05. It is the cleanest and gives the best results for a beginners batch, but feel free to substitute another style of brewer’s yeast in the recipes….it would still turn out awesome. Just remember to let it ferment in a fairly cool and dark place, keep everything clean and sanitized and you can’t fail! Seal the fermenter – fill the sanitized airock with approximately 1 tablespoon/15 ml of sanitizer solution, and fit the airlock into the hole in the screw cap. Move the fermenter to a dark, cool, quiet spot until fermentation is complete – about 2 weeks. Wait Two weeks after Brew Day, your beer is ready to bottle. Note: you’ll want a helper around for the filling step! Sterilize the bottling equipment and bottle your beer Get everything ready to bottle. Sanitize the auto-siphon’s hose, bottle filler, about a dozen each of 12-ounce bottles and bottle caps. Connect one end of the hose to the auto-siphon and the other end of the hose to the bottle filler. Remove the airlock and stopper from the jug and place the auto-siphon into the beer; while holding down the bottle filler to keep the valve open, have your helper pull up, then push down on the siphon piston to begin the flow of beer. Just lift up on the filler to stop the flow of beer. Try to leave about 1 inch (2.5 cm) of headspace in each bottle. Add one Fizz Drop tablet to each bottle. This is a small charge of sugar and will carbonate the beer. To cap the bottles, put a sanitized bottle cap onto a filled bottle. Center the bell of your bottle capper on the cap and push down on the levers, then release. Put the now-filled bottles in a dark and cool spot for 10 days. Wait some more…then try one out! While you’re waiting for your beer to develop its character, treat yourself to a visit to a nearby independent brewery — you’ll especially enjoy it now that you know the care and passion that it takes to craft a beer. We encourage y’all to support your local brewers; these guys and gals work hard to bring a fine, locally-crafted product to your beer market as the little Davids among the Goliaths of the gigantic beer industry. After 10 days, it’s time to test it out. Put one of your beers upright in the fridge and let it chill well. Pry off the cap and you should hear a nice pop and hiss (typical of the same sound as a commercially-brewed beer). Drink the beer! If not quite carbonated enough, allow the other bottles to stay at room temperature another week, then chill upright and enjoy. One thing to note is you are brewing a bottle conditioned beer. There will be a small amount of yeast that settles on the bottom of the bottle during carbonation. This is natural. To enjoy, store your beers upright in the fridge and pour slowly out of the bottle into a glass, leaving behind the yeast sediment in the bottle.

Found this , Game Changer, Anyone fancy trying it, I do not have the fermenting kit here (yet). I think it can be tailored to what you have available so for instance hops rather than hoops shot? Before we get started, let me stress that the main issue with beer brewing–and it can’t be emphasized enough–is everything has to be very clean, in fact, it MUST be sterilized. Most of a professional brewer’s career is spent cleaning equipment; just a few wild bacteria or yeast can ruin a whole batch of beer. With that caution, making sous vide beer is fun and very easy to do. These two recipes are real beginner recipes EQUIPMENT you’ll need to gather (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 12-ounce bottles Bottle capper and caps Sanitizer solution INGREDIENTS you’ll need on hand (available online at home brewing supplies stores) For Sous Vide Biere 1 1/2 pounds amber malt extract syrup* 7 g Cascade hop pellets* 3.5 grams Perle hop pellets* 0.5 ml Hopshot* (HopShot is CO2-extracted hop resin packaged in a syringe) 1/2 packet US-05 dried ale yeast* 12 Fizz Drop tablets* For Sous Vide Pas La (gluten-Free beer) 1 ¼ pounds sorghum extract* 5 ounces honey 3 ounces dried rice extract* 1 ounce maltodextrin* 0.5 ml Hopshot (HopShot is CO2-extracted hop resin packaged in a syringe)* 1/4 ounce Citra hops* US-05 dried ale yeast* 12 Fizz Drop tablets* Here’s what you’ll need to do… Cook the wort Mix together all the ingredients except the Fizz Drop tablets and yeast for whichever beer you’re making (for the Biere, that’s the malt extract syrup, hop pellets, and Hopshot and for the Pas La, it’s the sorghum extract, honey, dried rice extract, maltodextrin, hops and the Hopshot. (A note about the Hopshot: the amount you use can be modified, but be careful; it is pretty powerful stuff. However, if you like more bitter or hoppier beer feel free to add a bit more.) Divide the mixture evenly between two large (1 gallon/3.8 liter) zip-closure cooking pouches and add enough filtered water to each pouch to bring the total liquid up to 1/2 gallon (1.9 liters) and use the displacement method (Archimedes’ Principle) to evacuate the air and seal the pouches. Submerge the pouches in the Sous Vide water oven at 165F/73.5C for one hour. You are making what is called wort, or unfermented beer. Sterilize the fermenting equipment While the bag is in the water bath, sterilize the gallon fermenter jug, cap, airlock, funnel and wire mesh strainer per the Sanitizer instructions. You’ll place the funnel in the neck of the jug, with the strainer propped up in it. Set up the fermentation Remove the pouches and submerge them in a sink filled with cold water to cool the wort. Keep the pouches submerged in the sink until the wort gets to approximately 60–70F/15.5-20C — the pouches will be cool to the touch. Pour both pouches of the cooled wort through the strainer and funnel setup into the fermenting jug (do not fill past the one gallon mark on the jug). Use sanitized scissors to cut open the yeast pack and pour HALF of it into the wort in the jug. (Either discard the other half or use it soon for another purpose, such as bread making.) As to the choice of which yeast to use–there are many and each gives its own special character to the beer–I would start with the US-05. It is the cleanest and gives the best results for a beginners batch, but feel free to substitute another style of brewer’s yeast in the recipes….it would still turn out awesome. Just remember to let it ferment in a fairly cool and dark place, keep everything clean and sanitized and you can’t fail! Seal the fermenter – fill the sanitized airock with approximately 1 tablespoon/15 ml of sanitizer solution, and fit the airlock into the hole in the screw cap. Move the fermenter to a dark, cool, quiet spot until fermentation is complete – about 2 weeks. Wait Two weeks after Brew Day, your beer is ready to bottle. Note: you’ll want a helper around for the filling step! Sterilize the bottling equipment and bottle your beer Get everything ready to bottle. Sanitize the auto-siphon’s hose, bottle filler, about a dozen each of 12-ounce bottles and bottle caps. Connect one end of the hose to the auto-siphon and the other end of the hose to the bottle filler. Remove the airlock and stopper from the jug and place the auto-siphon into the beer; while holding down the bottle filler to keep the valve open, have your helper pull up, then push down on the siphon piston to begin the flow of beer. Just lift up on the filler to stop the flow of beer. Try to leave about 1 inch (2.5 cm) of headspace in each bottle. Add one Fizz Drop tablet to each bottle. This is a small charge of sugar and will carbonate the beer. To cap the bottles, put a sanitized bottle cap onto a filled bottle. Center the bell of your bottle capper on the cap and push down on the levers, then release. Put the now-filled bottles in a dark and cool spot for 10 days. Wait some more…then try one out! While you’re waiting for your beer to develop its character, treat yourself to a visit to a nearby independent brewery — you’ll especially enjoy it now that you know the care and passion that it takes to craft a beer. We encourage y’all to support your local brewers; these guys and gals work hard to bring a fine, locally-crafted product to your beer market as the little Davids among the Goliaths of the gigantic beer industry. After 10 days, it’s time to test it out. Put one of your beers upright in the fridge and let it chill well. Pry off the cap and you should hear a nice pop and hiss (typical of the same sound as a commercially-brewed beer). Drink the beer! If not quite carbonated enough, allow the other bottles to stay at room temperature another week, then chill upright and enjoy. One thing to note is you are brewing a bottle conditioned beer. There will be a small amount of yeast that settles on the bottom of the bottle during carbonation. This is natural. To enjoy, store your beers upright in the fridge and pour slowly out of the bottle into a glass, leaving behind the yeast sediment in the bottle.

Just found another pudding that can do easy prep and leave. Easy to scale up. Seeing as no crepes how about this. Super easy and I can bring the sous vide wand if anyone has a suitbale container they can loan me for the day (i only use a pasta pot at home because I cook for 2. I will practice it at home first and see if it is worth it. I am also thinking sous vide potatoes and then grill for the salads I am doing. INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole cloves Whipped cream or vanilla ice cream for serving DIRECTIONS 1. Fill and preheat the SousVide Supreme water oven to 176F/80C. 2. Put the bananas, brown sugar, cinnamon sticks, and cloves into a small cooking pouch and vacuum seal. Use the Gentle setting, if available, to avoid crushing the fruit. (Interrupt the sealing by forcing the seal if the fruit begins to be crushed.) 3. Submerge the pouch in the water oven to cook for 30 to 40 minutes, until bananas are soft and the sugar has melted. 4. Remove and allow to cool slightly. 5. Open pouch and remove the cinnamon sticks and cloves. 6. Serve bananas warm in a bowl topped with whipped cream or over vanilla ice cream.

pink! lol

Just had for lunch after i chilled in ice bath, still juicy and very tender, firmer texture and less bouncy but better for it. Delicious with a touch of mayonnaise. Next time a I do chicken I am going to put mayonnaise in the bag, it will mix with the chicken juices and make a lively sauce. Got three more to go with lemon and thyme so next couple of weeks will be variations. Sous vide adventures continue. Dinner on one day this week chicken thighs in curry powder sous vide. Thank you everyone for your inspiration It is bring my cooking skills and adventures back online.

I have boosted to 66 degs c for another 90 mins 3 hour in all I have realised the chicken breast is 220g so it is thicker which takes core temp and time. Learning curve in operation

TEMPERATURE AND TIMING CHART FOR CHICKEN BREAST Texture: Very soft and juicy, served hot Temperature: 140ºF / 60ºC Timing: 1.5 to 4 hours Texture: Tender and juicy, served cold (for cold chicken salad) Temperature: 150F / 66ºC Timing Range: 1 to 4 hours Texture: Juicy, tender and slightly stringy, served hot Temperature: 150F / 66ºC Timing Range: 1 to 4 hours Texture: Traditional, juicy, firm and slightly stringy, served hot Temperature: 160F / 71ºC Timing Range: 1 to 4 hours

Doing another one at 60 for 2 hours per my sous vide cookbook but it is confusing because some say 60 some say 3 some say 64...... i have pushed the temperature up to 64 for last 40 mins. I suppose it is easy to push temperature up and extend. Ie can be flexible at any time

Nice one. Can you get the hi res one from 123RF Do you have an account?

Oh my that is very blurry, can you not get something more defined? I know how difficult low res images can be. I have a design team at work that often have to redesign things because of things like this

Superb

ICE ICE LADY.

Of course you can smoke for 20 mins then sous vide? It is an option. The broil in oven tray with sauce for 20 mins..pickled thin vegetable batons is a good Korean accompaniment.. pickled in rice wine vinegar for a couple hours. Clean delicious flavours

I have some in freezer that I am going to butterfly and marinade Korean style. Interested to see how yours turn out. Nice one mate

i have plenty of tiptree tea room near here and they stock all sorts jams there, i can have look for you if need be or next time go to tiptree, let me know as they have everything at the factory there

thx mate