Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
First sous vide meal ...
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="VLD Pilot" data-source="post: 1919965" data-attributes="member: 103947"><p>My Son is a Chef at an upscale Detroit Steakhouse. It's amazing how many ways he cooks steak that I would never thought would be good for a piece of expensive beef. This Sous vide method is one of them. Several years ago he was up at the house and mentioned this method asking if I'd tried it yet. He has the heater unit and a huge water tub for this process and does this in large meat quantities for big dinners. I didn't have anything except a cooler and stove to heat water on. We heated water to the 130° mark and filled the cooler halfway. Placed the vacuum sealed Ribeyes in the cooler and kept adding water to maintain that 130° for about 1.5-2 hours. He seared the Ribeyes in a cast iron skillet at about 500° for a few seconds on each side when we pulled them from the bath. I never would have imagined a ribeye that tender and juicy that just came from a water bath. Amazing. I've been cooking that way often since with chicken, beef, venison and pork. I now own the timed heating unit and water tub. He opened my mind to this cooking world and also helped me gain a few pounds.</p></blockquote><p></p>
[QUOTE="VLD Pilot, post: 1919965, member: 103947"] My Son is a Chef at an upscale Detroit Steakhouse. It's amazing how many ways he cooks steak that I would never thought would be good for a piece of expensive beef. This Sous vide method is one of them. Several years ago he was up at the house and mentioned this method asking if I'd tried it yet. He has the heater unit and a huge water tub for this process and does this in large meat quantities for big dinners. I didn't have anything except a cooler and stove to heat water on. We heated water to the 130° mark and filled the cooler halfway. Placed the vacuum sealed Ribeyes in the cooler and kept adding water to maintain that 130° for about 1.5-2 hours. He seared the Ribeyes in a cast iron skillet at about 500° for a few seconds on each side when we pulled them from the bath. I never would have imagined a ribeye that tender and juicy that just came from a water bath. Amazing. I've been cooking that way often since with chicken, beef, venison and pork. I now own the timed heating unit and water tub. He opened my mind to this cooking world and also helped me gain a few pounds. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
First sous vide meal ...
Top