Cast iron on the stove. It still took just a bit longer than I would like. The pan must not hve been as hot as I wanted. 134 for 3 hours. I seasoned it up BBQ style. Flavor was great. Mark
I made a couple eggs last night following ChefSteps 75C at 13 minutes (https://www.chefsteps.com/activities/75-c-egg) and it came out with a semi-firm egg, not like they described, but it was delicious on toast. I'm going to try a lower temperature for 45 minutes.
The method you used is exactly how I do mine. You can almost smear them on toast like a spread. I'll be curious to hear about your next batch. Here's a shot of mine from a couple pages back: http://www.ferrarichat.com/forum/145140657-post85.html
I am going to try these sometime soon. https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ Mark
That's exactly what I did, spread it on and added some pepper. Their pictures and video made it look more like a poached yolk.
At 150F at 18 minutes. Of all things, I ****ed up the toast. Needed to be crisper. Turned out great! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Great work! Going to give his a whirl next weekend. The lower bath temp should really speed things up.
Prime rib - 24 hours @127, finished in convection oven at 550 covered with paste of horseradish, salt, garlic, EVOO and rub. Image Unavailable, Please Login Image Unavailable, Please Login
It's the consistency of the whites that's different, almost custardlike. Same goes for burgers. It's weird to say but they feel almost like cake.
I paired sous vide chicken with the 3 ingredient San Marzano sauce recipe from this site - talk about an award winning combo. Salt and pepper with some lemon slices in the sous vide...throw them in the San Marzano sauce without finishing/searing the chicken....amazing.
I made a warm salad with octopus cooked in the sous vide method and liked the result very much. But.... I am not a fan of the texture sous vide creates in both steak and salmon. The internal texture in both cases reminded me of jello: soft, almost spongy. The flavor was good, but as to steak I like something to chew, not something that could be fed to a baby. Same with the salmon. The best result for me was chicken breast, but even then there was something "strange" to me about the textural result, though it had more substance than either the salmon or steak. Haven't tried poached eggs yet, and that seems to be a favorite, but otherwise I don't think the sous vide unit is to get a lot of use in our home.
BUMP! Ok, you all have convinced me to give this a try...so many brands, so much equipment. Can you all chime in with recommendations on brand and which equipment I need (I see bags and balls, some sort of container, the immersion heater and circulator, what else)? Thanks in advance!
Based on what I've read in this and other threads Anova and Sansaire seem to be the two front runners. Immersion is the way to go. Bags can be purpose made for sous vide or use a Ziploc baggy. Steak is the official first meal of F-chat sous vide enthusiast! T
I went with a less expensive one by Souse Smart. It doesn't have the bluetooth feature, and for the little I will use it, didn't see it necessary. It has worked fine. I did spend what I had saved though, on a tumbler/marinotor. Picked up a new vacuum sealing kit as the old one needed parts. Using a large calphalon stock pot that we had as the vessel. Bag clips that will grip the edge of your pot will come in handy. I find the more pointed clips working better than a wider tipped one.