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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
OK, I think I've re-discovered out how to upload some pics. Here's a few of that Sous Vide lamb we enjoyed a few nights ago ..... (keeping my fingers crossed that this works)
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Nice torch!
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Thanks. It's part of the Sansaire Searing Kit that included the searing rack the lamb is on, the torch and a tank of propane. It was a bit pricey at around a buck-twenty or so, from Amazon, but the torch does a nice job.
https://www.youtube.com/watch?v=j2iMv8BigLw
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Daryl -the other brother Special user Chicago 594 Posts |
Looks delicious!
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Doing a SV 3-lb. eye of round today. I've read mixed reviews. It, being one of the less tender cuts of beef for a roast, is also known for not being very flavorful. We're doing a 26-hour bath at 134 degrees F. and combined a fresh ground pepper and sea salt mix rubbed on the beef and sealed in the bag with a tblsp of EVOO. It's to be finished off with a butter bath and torching for the finish.
This is the first beef "roast" we've done because it a cheap cut. Didn't want to take chances on a more expensive cut without a little experimenting first. I'll get back later.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
I got some thicker cut skirt steaks and set them up at 57C. The first I had at 24 hours. It was nice, like a good cut of steak.
The second I had at 48 hours and it was unvelievably tender; like the finest cut of beef you can get. Rivaled some of the wagu I have had! Today I'm baking a baguette, no SV. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
OK, so the eye of round was OK, but just that. It came out a little more than medium rare for my taste, but that said it was nicely cooked evenly through. I'd do it with a few hours less the next time, but there probably won't be a next time. Being practically zero fat, there wasn't much flavor to be found as we pretty much expected. The au jus produced, however was kick butt good and we decided to have French Dip sandwiches with it.
This turned out to be a great deli cut of sandwich beef but to be perfect it should be sliced very thin. We didn't have that ability, but the French Dips were excellent just the same. Now I'm ready for a nice cut of beef.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
It looks gorgeous! About the overdone... I don't think that is a factor of time so much as temp.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Thanks for that tip Tom, I wondered about that. I usually take roasts out of the oven before they reach 120 degrees, usually around 115 and let them set for ten minutes. I look for a perfect 120 degrees F. for rare. Interestingly enough though, I can't recall seeing any SV recipes with less than 130, and usually they're around 135. I'm thinking there may be a bacteria issue because I remember seeing something somewhere about bacteria thriving in SV at some temp between 110 and 130 and that above 130 it's not an issue. Not sure about all this though.
In any event, thanks for the "looks gorgeous" comment.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
PS You've got me wanting to try the skirt steak now. How did you finish it?
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
I didn't finish it at all. I just ate them. .
To date 57C has been good for med rare on a normal size steak. I think that is 135F... |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Jan 17, 2016, Tom Cutts wrote:
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Hey BOB,
I got a 4lb, bone in, leg of lamb (half price). Got any tips for it besides what you wrote? What are your savories for Lamb? Mine is simply Oregon Pinot! Thanks, Tom PS right now I have fillet mignon and a beef sirloin steak in bath! |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
De-bone the lamb! Everything I've read says that the lamb will do better without the bone and once you get the bone out and the lamb will be right around that three to three-and-a-half pound piece of meat. My suggestion would be to coat the lamb, marinate, rub, or whatever with things you like. We used the classic fresh sprigs of rosemary, thyme, three cloves fresh garlic sliced thin, and 1-2 tblesps of GOOD EVOO added to the bag. It really helps flavor in the end result, depending on your tastes. The trick is in the finishing and I'd highly recommend a good torch. The meat is perfect without the torch because of the even cook, but the charred crust is worth the effort. I really need to know your result with this and also with the filet and sirloin!
You've got me wondering about these great Oregon wines. I tend to like cabs and now Malbecs, so if you have any recommendations, let me know and I'll speak with my local folks. PS...we're still dining on the left over eye of round and it's gotten better with aging! Sandwiches yesterday and simple salad fixins tonight. Never had a better eye of round.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Thanks for the tips and inspiring me to debone the meat.
For me, there is no better pairing with straight forward lamb than Oregon Pinot. Rare lamb has a flowery element to it which is right in step with Oregon Pinot. I once did a test with friends... Ca Pinot and OR Pinot paired with pork and lamb. Everyone agreed, pork with CA, lamb with OR! Most wine folks will agree. Now if we are talking shanks and sauces, that ups the ante into Cabs and some exceptional Merlots and Malbecs. Let me dig into my cellar tomorrow and I will drop the specifics on you for some choice Oregon Pinots! What is your price threshold? |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
$20. Retired on a fixed income here.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Hmmm... Haven't found a good example of Oregon Pinot under $25
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
How about the Malbecs? Guess I'll have to live in the box wine crowd!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
When it comes to Malbec I am nowhere as knowledgable about them. A trip to Argentina to correct that is on my radar.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Buenos Aires is a great town! They know how to do beef down there!
BTW, I forgot to tell you to roll the boneless leg and tie it.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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