Do you Sous Vide?

[David]

Originally Posted by emcon5

A racing buddy put this together:

The Damn True Experiment: Beyond The French Laundry - Sous-Vide for the home cook

I want to try it some day, I have an oven that goes low enough.

Great article. I know what the girlfriend and I will be doing this weekend


So, anyone here been to the French Laundry?

[Amail]

Thought I'd bump this.

My wife's been at her sister's for the last week, so I've got the run of the place. I figured I'd work on a couple projects, and a DIY sous vide system was at the top of the list.

This is a pretty simple project. Parts are readily available on Amazon, I think I'm into it for about $35. This will build you a temperature controlled relay into which you plug a crock pot. I can maintain whatever temperature I want with this system, at least in the sous vide realm.

Shopping list:













I forgot to take a picture of the steak between removing it from the bag and searing it in the pan. This is after searing in oil for about a minute per side.

[emcon5]

Looks like you can get the temp controller from that Instructables article from Amazon for only $15.

LotFancy® All-Purpose STC-1000 Digital Temperature Control Controller with Sensor 110V - - Amazon.com

If you want to make it even simpler, skip the PC power cord and outlet, and just get a cheap grounded extension cord and cut it in half, and wire the controller in the middle.

[Amail]

I actually bought the STC-1000 for a refrigerator repair project, but found it only displays in C°. This one is really similar, but displays F°. Still about $15, as you say.

[emcon5]

Originally Posted by Amail

I actually bought the STC-1000 for a refrigerator repair project, but found it only displays in C°. This one is really similar, but displays F°. Still about $15, as you say.

Hmm, good point, I didn't notice it was just C. Here is one that does both:

http://www.amazon.com/Inkbird-All-Purpose-Temperature-Controller-Fahrenheit/dp/B00OXPE8U6

Just a buck more.

[Amail]

Funny how these all seem like the identical unit, just different branding and changes to the firmware. It's amazing what $16 gets you these days, innit?

[rusnak]

Originally Posted by KevinTodd

Yes!

Wonderful cooking method--certain types of food benefit more than others, obviously.

Here's the kitchen in my soon-to-open new place.....

What kind of restaurant? I am fascinated with kitchen design because I'm going to be building a mini mart.

[emcon5]

Just built a controller.

Bill of materials:

Inkbird All-Purpose Digital Temperature Controller Fahrenheit &Centigrade Thermostat w Sensor 2 Relays $16.50

4x4x4" junction Box $9.38

8' 16/3 power tool cord $9.56

15A Duplex Outlet$2.19

Total: $37.63

The Temp controller is more than I needed, it does cooling as well as heating, and since I had it, I wired up bot sides, with one plug in the dual outlet for the heat side, and one for the cool.

I found a wiring diagram here, on a beer home brewing site: https://loudmouthbrewer.wordpress.com/2013/12/10/diy-stc-1000-2-stage-temperature-controller-wiring-diagram-with-indicator-lights/

I didn't care about indicator lights, so I modified his wiring, to exclude them.

Stupid forum posted my reply before I was done, so continued in the next post.

[emcon5]

I cut the power cord back to about 5 feet, and stripped the extra to use wiring the internals. Instead of adding the PC power cord plug, I just drilled a hole in the box for the cord, and tied a knot in the cord so it wouldn't pull out.

I cut the holes for the sensor and outlets in the lid with one of those vibrating multi-tools I got from the hammer store.

Here is my modified wiring diagram:



And the finished project.



I just need to find my P-Touch label maker and mark which side of the outlet is which, but otherwise, pretty happy with how it turned out.

Can't wait to try it.

[304065]

Wouldn't it make more sense to sear first then sous vide, to keep the juice from escaping and to start the Maillard reaction first?

[porsche4life]

Have you figured it out yet Jeff? I need to come do a quality check on the food. You know for your families safety!

[PorscheGAL]

I am bringing this one back to the top. I have an Anova unit coming this week. I have scoured websites: ChefSteps and Serious Eats being the best so far.

My son has requested the Creme Brûlée first.

But my question is: Instead of searing, can I smoke something after sous vide? For instance I have found recipes for brisket. Can I sous vide it and then smoke it? How does the temps change? For a brisket if I want it to just shred when I cut into it, I usually cook it to about 205 degrees. Does sous vide change the end internal temp? Thanks guys.

[greglepore]

The whole point of sous vide is to control the internal temp and hold it there precisely. You could smoke after but not sure what the point of that would be. One of the benefits of sous vide is that the bagging holds in the natural moisture, whereas smoking would dry it out, but give it a shot. Its not saving much time.

What it's great for is things like rack of lamb-perfectly rare edge to edge, or stuff like short ribs, where it renders them very tender and juicy. There's a learning curve, but its pretty well documented. Read some of Doug Baldwin's stuff on the web for theory.

[PorscheGAL]

My question is completely out of curiosity.

[look 171]

Originally Posted by HardDrive

We are serious cooks. I worked as a Sous chef in my youth. Just finishing a kitchen remodel. Spent almost a year without a vent and a crappy stove. Viking cook top is in place with Wolf hood above, Miele oven and fridge. We're loving it.

You guys get the Miele steam oven. Its about the size of a microwave. That's the hot trick.

[greglepore]

Cuisinart has a countertop combi oven (steam + convection) for around 300 bucks that gets raves.

[Touque]

A few months ago, I purchased the new Anova one. I love kitchen gadgets and the sous vide concept is pretty interesting. I have been using ziplock bags with the water displacement method and they have worked out well. One day I'll probably get a vac seal setup but so far no problems.

Having things cooked exactly how I want them is great! I mean perfect temperature. Juicy meats and tender. The one issue I have is getting a nice sear for good flavour. I have tried almost everything and for me it just doesn't have that same smoky grill flavour that I love. I am a damn good griller (also smoke) and make excellent steak (I'm actually pretty humble believe it or not haha but my steaks are awesome ). I use a Thermapen to get the temp just right when I grill so everything is usually bang-on regarding the doneness.

Back to searing after sous vide - I have tried butter in a cast iron pan, oil in cast iron, griddle on the range, griddle on the bbq grill, the bbq grill itself jacked up very hot, my grill grates on my grill, the regular grates on my grill. I haven't done the torch thing yet (and don't yet have a searz-all) but I know it just won't get me my smoky grilled flavour.

The best thing I think i have done is chicken breasts, the individually frozen ones from Costco. Yeah I know you typically want to season before sous vide but I can throw those baby's in from frozen and in 60-90 minutes depending on temperature have perfectly-cooked moist and tender chicken, which are never tough and dry. Still, the searing isn't the same as the grill. Fish on Sous Vide is good as well.

I guess I'll stick with steak on the grill, ribs on the smoker and possibly keep chicken and fish with Sous Vide.

[Moses]

I have a sous vide and vacuum sealer and I love it. There are so many great ways to cook steak, I only use sous vide when cooking for guests because you can have all the steaks ready in 5 minutes and it's no problem if people arrive late and dinner is delayed.

I mostly use sous vide for double cut pork chops, tri-tip and other thick cuts. It makes the best super thick pork chops ever. Moist and perfectly cooked.

[greglepore]

Oops.

[greglepore]

Yeah, those chops are great. We even do the bogus loin "chops"-excellent. Another goodie is the pork tenderloins-thow em in in the factory cryo, 2hrs at 160, and sear...ridiculously moist. Duck breast is really good as well. Another fave-chicken thighs sous vide then semi deep fried in a saute pan until the skin is crisp.
For sear, for steaks I like smoking butter, but use a searzall for other stuff. Its too slow for more than dinner for 4, but it works.