Justin Posted August 18, 2018 Share Posted August 18, 2018 (edited) 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 Edited August 31, 2018 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 4, 2018 Author Share Posted September 4, 2018 Served with sous vide corn on cob and bbq toasted sourdough 4 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 5, 2018 Share Posted September 5, 2018 Have you tried moulding the cheese inside the burger patty before grilling. It adds a nice surprise when it is cut open. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 Sure yes, but prefer like this,vplus wife doesn't like goats cheese, and daughter does not want cheese, this way I can see whos is whos Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 I keep thinking of getting a sous vide machine 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 You will not regret it. I got this https://www.amazon.co.uk/Wancle-Precision-Immersion-Circulator-Black-Classic/dp/B01LYS24J3/ref=sr_1_11_sspa?ie=UTF8&qid=1535620968&sr=8-11-spons&keywords=sous+vide+rack&psc=1 I love it. And learnign new things by it all the time It is notthe buettoth wifi mdel but I did not think that is necessary like the Anova. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 5, 2018 Share Posted September 5, 2018 Just now, Raptor72 said: I keep thinking of getting a sous vide machine They're not expensive for what they are....ours cost around £60 I think....and 24hrs brisket is to die for its so soft it just melts in your mouth... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 28 minutes ago, Icefever said: They're not expensive for what they are....ours cost around £60 I think....and 24hrs brisket is to die for its so soft it just melts in your mouth... Ice. Brian how do you use, or I should say what do you use to cook stuff in? I've only ever seen the industrial versions with large baths and the heating element at the bottom! Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 Clip on the side of a stick pot or a plastice container. See the link I sent https://www.amazon.co.uk/Wancle-Precision-Immersion-Circulator-Black-Classic/dp/B01LYS24J3/ref=sr_1_11_sspa?ie=UTF8&qid=1535620968&sr=8-11-spons&keywords=sous+vide+rack&psc=1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 Cheers Justin I'm watching a video on UT of a guy cooking a 14 pound brisket! So he's smoked it for the first three hours then vacuum packed it and placed it in what looks like a large fish tank and cooked it at 140f for 62hrs! So based on what I'm seeing you can basically use any container that is both long and deep enough? Would that be fairly accurate? Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 (edited) Yes. I made yoghurt in 1 litre glass kilner jar the the day, delicious. Check out the Sous Vide forum recipes. I cooked three different curry bags and froze two of them for later . Rib eye three different ways at the same time. It all good mate, simple cooking less washing up. Poached eggs like you'll never do another way again. I been doing loads Edited September 6, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 62 hours ? That’s planning ahead Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 Switch on, set up. Leave it, easy peasey, Sous Vide does it all for you 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 You know what, I may just look a whole lot more deeply into this! I already have a vacuum sealer and rolls of the plastic stuff so I'm halfway there and to be honest I've never had a bad meal with food cooked this way. Yep I think this could be on the 'treat myself' list. Need to go and do some more research on exactly what I may need as opposed to what I want just because it has shiny lights, buzzers and such like!! Any and all suggestions are most welcome.? Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 5, 2018 Share Posted September 5, 2018 What can I say Brinkman that hasn't been said already.....other than to quote Wiki... " Goussault and Pralus independently worked on the development of sous vide in the 1970s and eventually became collaborators. It was Goussault who pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures." It's a bang it in a bag, pop it in the water bath and forget it. Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 1 minute ago, Raptor72 said: 62 hours ? That’s planning ahead 14 lbs of brisket is a whole lot of meat!? Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 5, 2018 Share Posted September 5, 2018 Pork done for 24 hrs come out as good as any pulled pork off a grill. 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 1 minute ago, Icefever said: What can I say Brinkman that hasn't been said already.....other than to quote Wiki... " Goussault and Pralus independently worked on the development of sous vide in the 1970s and eventually became collaborators. It was Goussault who pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures." It's a bang it in a bag, pop it in the water bath and forget it. True very true. To be honest I never realised you could use pretty much any container to cook in! As I said I'd only ever seen, in use, industrial versions which were all big stainless steel tanks with heating elements hidden underneath, a bit like a giant fish fryer? Never knew you could get units that clipped on the side of any container you happened to have available? I am interested, very... Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 (edited) 1 hour ago, Brinkman said: 14 lbs of brisket is a whole lot of meat!? True ! I’ve been wondering for ages about getting something. My local pub has an ox cheeks dish . And I was thinking about combining the smoking and sous vide . I guess it sort of helps with reverse sear Edited September 5, 2018 by Raptor72 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 do it, do it, do it Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 Aldi were doing a version Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 5, 2018 Share Posted September 5, 2018 7 minutes ago, Raptor72 said: True ! I’ve been wondering for ages about getting something. My local pub has a box cheeks dish . And I was thinking about combining the smoking and sous vide . I guess it sort of helps with reverse sear I'm seriously researching as I type! My mind is working on using a commercial deep fat fryer that is taking up room in a kitchen cupboard because the wife don't like the smell of frying! This could work, combined with the clip on unit, to work as my first bath!! Deep enough, length not perfect but more than adequate for steaks, fish, pork loin, etcetera.? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 That would work Quote Link to comment Share on other sites More sharing options...
Justin Posted September 5, 2018 Author Share Posted September 5, 2018 I use plastic container 3.99 inc lid form local cheap shop. Cheap pan holder rack to hold bags vertical instead of an expensive sous vide rack. And ping pong balls n top to limit evaporation Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 5, 2018 Share Posted September 5, 2018 Ping pong balls ? Quote Link to comment Share on other sites More sharing options...
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