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Re: Auberins: Gauges and SOUS VIDE
Posted: Sat Jun 16, 2012 2:25 pm
by doodah
Check out freshmealssolutions.com
Re: Auberins: Gauges and SOUS VIDE
Posted: Sat Jun 16, 2012 4:57 pm
by Mr. Flibble
doodah wrote:Check out freshmealssolutions.com
That is a good site, and they have some good controllers there. For $10 more you get a dual face controller, which is a bonus. Although, I find myself not using the timing feature at all...
They also sell the circulators. In my opinion, you don't need them. As long as the temperature of the water stays within plus or minus one degree, for the purposes of sous vide, it is more than accurate enough. The argument for a circulator is that there may be hotspots. In my experience, after the water stabilizes, it stays very consistent in temp throughout the device. This is also though, one of the reasons a rice cooker is a litter better than a crock pot. - A rice cooker beats a crock pot in two ways. One, it is a more powerful device, so it can correct for temp errors faster as the output is greater. Two, the element is at the bottom, creating a convection, which keeps the water swirling. The side heating elements of a slow cooker have less of this effect. Having said that, you do not need to keep the water swirling too much.
For those interested, I am currently cooking sous vide a Costco "Kirkland" flank steak that is pre-sealed and pre-marinaded:
- sous_vide2.jpg.png (567.55 KiB) Viewed 6330 times
Re: Auberins: Gauges and SOUS VIDE
Posted: Tue Jun 19, 2012 11:53 am
by Mr. Flibble
For those interested, here is the result:
- dinner.png (346.15 KiB) Viewed 6318 times
Cooked about 8 hrs at 135 F. Beef Flank Steak. Steak knifes not required, butter knives more than adequate and were used. Side of fork could be used in lieu of butter knife.
Re: Auberins: Gauges and SOUS VIDE
Posted: Tue Jun 19, 2012 4:18 pm
by doodah
Wow! Looks delectable!!! Flank steak that cuts with a butter knife? Winner!!
I've ordered the 5 liter kit from Fresh meals solutions... Includes cooker and temp controller.
That, coupled with my side of grass fed beef will be killer!!!
Re: Auberins: Gauges and SOUS VIDE
Posted: Tue Jun 19, 2012 5:06 pm
by DeliTan
Just ordered a dual display PID, stainless thermocouple and SSR from FeeBay. Total under $30 CDN...
Thanx Mr. Flibble
john
Re: Auberins: Gauges and SOUS VIDE
Posted: Tue Jun 19, 2012 6:57 pm
by Mr. Flibble
Sweet!
Make certain you guys post pictures of your setups as well!
And don't forget the propane torch! (Or hot pan, but come on, who does not love buying hardware too cook with!)
Re: Auberins: Gauges and SOUS VIDE
Posted: Sat Jul 21, 2012 11:08 am
by Mr. Flibble
So has anyone else given this a shot yet?
I want to hear your experiences with Sous Vide cooking!
Re: Auberins: Gauges and SOUS VIDE
Posted: Sat Jul 21, 2012 7:09 pm
by doodah
Got my side of grass fed beef and my sous vide outfit and am waiting for my oxtail stew to brew as I write. Have to get the proper torch as my barbeque just doesn't cut it for finishing. I'll post some photos later. I'm definitely into it....
Re: Auberins: Gauges and SOUS VIDE
Posted: Sun Jul 22, 2012 11:17 am
by Mr. Flibble
doodah wrote:Got my side of grass fed beef and my sous vide outfit and am waiting for my oxtail stew to brew as I write. Have to get the proper torch as my barbeque just doesn't cut it for finishing. I'll post some photos later. I'm definitely into it....
If you have a cast iron pan (NOT a Teflon coated pan!!) you can heat it to near red hot....
Then dry the meat (so you don't lose heat from evaporation during the sear) and use no oil on the pan. Drop the meat on to the pan, it will smoke lots, flip and sear other side. :)
Of course the propane torch is more fun.
(note: Do not use a MAPP gas torch. Yes they are hotter than propane, but you don't want to eat any food seared with MAPP gas!!!)
Also, torches from high end cooking stores like Williams-Sonoma etc are expensive and useless. Get a Canadian Tire or Home Depot model.