ask him what he would tell a home processor wanting to setup a dedicated area
Sous vide question
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
twilliams Wow that’s making my stomach growl.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
twilliams that’s a great looking kielbasa.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
twilliams absolutely beautiful
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Looking good. Nice to see you experimenting with your new cooker.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by Surg
Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.“A smooth sea never made a skilled sailor.”
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Surg I’ve never done bone in sous vide, but would personally take it off to get the rub and sear around the entire roast.
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GWG8541 I don’t know as I have never done sous vide, but I would keep the bones on as that is where a lot of your flavor is, in my opinion. I would gather sous vide would bring that in too & then you just need to sear it at high heat for a bit to caramelize the exterior & bring those flavors home.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Surg I am a bone on the meat kind a guy, but in your situation I would remove the bone to bag the meat, but then take the bone and roast it, add some onion, garlic, salt, and boil it, and make a tremendous bone stock.
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mrobisr That sounds good no matter when you do it!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
calldoctoday said in Sous vide question:
mrobisr That sounds good no matter when you do it!
good point
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Sous vide question:
twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
You guys need to quit this… I have enough stuff now I do not need more equipment and the more you talk about it the more I want it. Just stop already, or maybe not, you decide.
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mrobisr I was not sure about it when I first heard about it on this site. I have a kitchen full of gadgets I don’t use already, but thought one more wouldn’t hurt. Got the ANOVA PRO for $200 (half price on their site), and gotta say I like it. Trying shrimp scampi tomorrow.
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Sous vide question:
mrobisr I was not sure about it when I first heard about it on this site. I have a kitchen full of gadgets I don’t use already, but thought one more wouldn’t hurt. Got the ANOVA PRO for $200 (half price on their site), and gotta say I like it. Trying shrimp scampi tomorrow.
I really don’t like you now, really… you just had to throw shrimp intp the cook.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I will fight this monster and not give in!
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mrobisr I wil try and remember to post a pick. If your going to hate me, may as well really hate me
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Sous vide question:
mrobisr I wil try and remember to post a pick. If your going to hate me, may as well really hate me
YOU are not fighting fair.
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mrobisr download the anova app, I did before I bought it and looked at all the recipes on there. That was the straw that broke my back, that and the $200 off, I’m cheap
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Sous vide question:
mrobisr download the anova app, I did before I bought it and looked at all the recipes on there. That was the straw that broke my back, that and the $200 off, I’m cheap
I just bought the #22 grinder and now you want me to say hey wifey I want $$$ more?
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mrobisr its only paper unless you spend it!
hey vegetarians, my food poops on your food!
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