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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
eggnog sous vide?
Can't speak for SpartanGA, but I'm planning on making this sous vide eggnog tomorrow:
Sous Vide Eggnog
Awesome. Thank you sir.
I've got a 6 lb, frozen, whole strip loin roast going for tonight's dinner. Dropped it in at 131 this morning; Figure ~8 hours will be fine. Will baste w/ egg white and herb rub and then do a 500 degree oven to develop the crust. Pics to come.
yes. Cooks the egg yolks. 160 for 1 hour pint mason jars.
8hrs 129 choice rib roast
This years prime rib roast. Did not come out quite as well as last year likely because my in laws insisted on hosting because they have a new addition on their house even though we live an hour away and have a one year old with an ear infection. So I cooked it at our house then wrapped it in a towel and put it in a cooler to attempt to maintain temperature on the drive then broiled over there.
Looks pretty good!
Forgot to post the final product. I thought it turned out great.
Currently trying this. The ingredient ratios seemed a little off to me for the sauce that goes in the bag with the short ribs, but how bad can short ribs be? I’ll let you know in 47 hours.
I’m a little worried that 160 is too high for 48 hrs? Most other 48hr recipes I see are in the 140-145 range. Anybody tried something similar?
Only short rib recipe I’ve done called for around 160. They were delightful.
I did short ribs twice and they were disgusting both times. His look really meaty and nice though. Problem with mine is that it was just too much fat, it was absolutely disgusting.
It’s just one of those pieces of meat I’ll always smoke personally. If you do nail it, please let us know. Also in terms of ingredients that looks good to me.
I would imagine it’s similar to carnitas...”low and slow” doesn’t always apply when it comes to sous vide. For those types of meats I’d generally do higher heat for less time
Did lobster tails and a filet tonight. Never cooked lobster myself and it was very easy and very good
share recipe for lobster friend
Lobster is another on I’d rather cook in the oven or grill. That’s not down to taste it’s more a texture thing. I can nail it every time in the oven or grill and it’s easy so it’s what I stick with.
Get a pot of water roaring boiling. Drop tails in and cook for a month. Transfer to a water bath. Then get the tail meat and add 2 tablespoons of butter. I did 130 45 minutes
Good advice. I'm ready for some lobster in mid March so I'll start now.
The struggle is maintaining a boil for that long without all of the water evaporating.
Beef short ribs tonight and they turned out amazing. Smoked over hickory for about 45mins then sous vide at 144° for 48hrs and finished by searing for 30sec. Perfection.
looks great, nice work
Anyone done Sous vide octopus before? I’m trying it tomorrow.
Seems like a good way to do it
finish on the grill? Lemon and oil?
Yeah, gotta blanch it, then bath, then chill, then grill. I’ve been told it’s pretty good and that the key is seasoning. Will report back if it’s any good.
seasoning does usually help haha
Turned out pretty well, but I’ll probably do a different seasoning next time. May also try a slightly lower temp.
Filet mignon @131F for two hours in a marinade. Sear after. So good.
Game on. Doing a cilantro, ancho, and lime marinade.
Also doing shrimp, scallops, and lobster tail, all Sous vide.
Is that from pirates of the Caribbean.
Man that’s making me want to try that and finish it on the green egg for char
goddamn, I want all of this
Lot of work, but it’s worth it. The shrimp and scallops are fantastic. Lobster tail is easily the best.
I was shocked at how good lobster tail is sous vide. I’ve done it twice and it’s amazing. I want to try more seafood because it’s been incredible for the two (salmon and lobster tail) I’ve done.
Yeah I’ve done lobster tails from ones I caught in the keys. I always just do them in butter and garlic. So simple and so good.
I highly recommend shrimp and scallops after today.
I've done shrimp, scallops, and lobster tail by sous vide. It's magic.
Non-sous vide, but I decided tonight I wanted to see if I could make a jerk shrimp pasta in a sort-of cacio e pepe style. It's awesome.
sweet fuck, the heat builds. I've got a serious capsaicin high right now
Rump roast @129
Into French dip
129 for how long?
Got one in the freezer that I need to do something with. Should sous vide it probably. Havent done that in a while
where’s the dip
Just made a wonderful pork loin roast
cinnamon, cumin, black pepper, garlic cloves and rosemary in bag
138° for 7 hours
slight sear with a blow torch finish to even it out
Or we should address the 3 Spears of asparagus