very nice Penn. I wish I had enough room in the kitchen for three or four of them.

OK! Nailed rib-eye tonight. My birthday is in a couple of weeks and our son is coming to visit then. We always do steak and lobster so today my wife went shopping and bought a ton of rib-eyes (ok, 10 pounds) and I cooked one tonight as another test.

I like med-rare leaning toward the rare side. My wife is med-rare toward the medium side. I SVed the steak at 125° then grilled her's 2 minutes a side and mine 1 minute a side and they came out perfect.

I can see why Chef F has three, or more, though.

Pat

PSM, as noted by TS in a previous thread, 125^F is a dangerous temperature. You MUST be above 133^F, in not, the chance of e-coli, or another bacterial infection is greatly increased.

http://aggie-horticulture.tamu.edu/f...ood-poisoning/

http://www.foodauthority.nsw.gov.au/...recautions.pdf

Conversion scale:https://www.google.com/search?q=131+...m=122&ie=UTF-8

Per NSW
The risks associated with sous vide foods will be reduced if:
• thinner portions of food are prepared so that heating and cooling are rapid.
• water bath temperatures of at least 55°C are used so that the growth of Clostridium
perfringens is first prevented and then destruction of the cells commences.
• the time food is held at temperatures below 54.5°C during cooking is limited to 6
hours.
• professional equipment with adequate heating capacity and excellent temperature
control is used.
• water and/or food temperatures are checked using a tip sensitive digital
thermometer that is accurate to 0.1°C.
• prepared foods are not stored for extended times unless processes have been
validated.
• risks are not compounded. Cooking large portions of mechanically tenderised meat
for extended times at low temperatures would be irresponsible.
• if you choose to include on your menu foods that remain essentially raw they should
only be served following a request by an informed, healthy adult who willingly
accepts the risks associated with raw foods.
New practitioners of sous vide must be aware of the food safety risks and avoid overly
experimental applications of the technology.

It was, after the time on the grill. I used the thermometer as usual. The grill time was what was overcooking the meat. Plus, the meat was cut in our kitchen.

Pat

NSW Food Authority????
 

Any all governments will tell you to over cook food to kill everything. They have been telling folks to overcook pork for decades, now the "government" temp (USDA) for pork is 140 degrees. Yes, you can eat pink pork.

Except for the outside sear, I rarely cook my steaks over 125. Same goes for my standing rib roast, I pull it at 120.

E coli, I'll deal with it when it comes, so far so good. I eat live oysters too..... ;)



NSW Food Authority????

"Responsible to the Minister for Primary Industries, the NSW Food Authority administers and implements national and state food legislation, including the Australia New Zealand Food Standards Code (the Code) and the Food Act 2003 (NSW), as well as a range of food safety schemes in the NSW Food Regulation 2010, which regulate key high risk industry sectors."

Irradiation works best for killing germs. Most people don't like the idea but it doesn't bother me. I kind of enjoy my glow in the dark piss.

:D

Pat

TS, PSM, Here we can't afford the risk. Our method is direct and simple. We first sear the meat on all sides, then we rapidly chill. We use two methods to chill. One is in the freezer, and one is the ice bath. Once the product has been chilled, we sous vide for 40 minutes at 139/140^F, or 60^C for 40 minutes. In the following manner.

Since all of the orders are processed to order, items are removed from the refrigerator, where they are stored after the above steps have been taken, and then place in the sous vide. No fails and no sick calls.

Made St. Louis style ribs in the SV at 132°. Put my usual rub on it and some SBR's sauce and cooked it about 60 hours. I put it on the grill with additional sauce and grilled it 15 minutes. It pulled off the bone about a half an inch in that time. But, it was so tender that it stuck to the grill.

Bottom line, next time I will just SV with the rub because the juices diluted the sauce. I'll sauce before grilling with my own sauce. I'm not sure if I needed to go 60 hours but, since we live off-grid on solar and batteries, I allowed for the possibility that I’d have to shut it down and chill the ribs and re-cook later. It was not a problem as the SV uses very little power once up to temp.

All in all, a very good Independence Day meal. ;)

Pat

Refurbs on sale again: https://blu177.mail.live.com/?tid=cm...A2&fid=flinbox $249.

This is what I paid for mine and it was well worth it. Full price is $429.

Pat

Starting small...
 

Have the FoodSaver 4840 2-in-1 Vacuum Sealing System which has saved me some serious $$$!:lifter

Just ordered the Anova Culinary Precision Cooker (Black).

I recommended the Anova to my sister who didn't want to spend the money on the SV Supreme. Now she's not sure if she wants to spend any money on a cooking method that she doesn't understand. :D

For those who don't want to spend money on a vacuum sealer, Ziploc makes vacuum bags that use a hand pump: http://www.walmart.com/ip/12443047?reviews_limit=7& They are what I use.

Pat

Racist.......:munchin

I'll make sure the first meat SousVide is white....:eek::D

In our professional kitchen, we use Ziploc bags exclusively, no pump.

By folding/rolling the bag with the protein, we extract 95% of the air. We employ this method every day, with fish, meat, and vegetables.

I've noticed that it compressed the salmon making it feel dense.:eek:

Looking at your photo stream, I would think you pot was to small, and the salmon was of questionable quality. That said, with the same product, increase the seize of the pot and see if a different result occurs.

Also, for salmon 113^F for 10 mikes. Remove from bag sear and serve.

I'd agree the pot is too small but the quality of the fish without tasting, or seeing it raw is hard to tell. :rolleyes:

Net time Guy I'd better see a Lemon Beurre Blanc on that plate with your salmon.....:munchin ;)

TS, of course you are correct, that without the fish in front of us the judgement is unwarranted. But, would bet good money that the salmon was not procured from a specialty shop, and is a farmed fish, not wild caught. Possibly a Sams, or similar store purchase. Nothing wrong with that, but you can tell by the lack of albumen shine that a fish displays when removed from a bag.

See post #34

Different albumen.....;)

(Damn you made me do research again! ;))


The words albumen and albumin have the same origin but are not identical in meaning. Albumen refers specifically to egg white or the protein found in egg white.

Albumin, on the other hand, refers to the more general category of protein that is soluble in water and that is coagulated on heating, of which albumen is just one type.


http://www.oxforddictionaries.com/us...nglish/albumen

Really, nice to know, but must admit it was a spelling error. I did not know albumen, was specific to eggs only, or that there were two definitions, I was under the impression that it was a general term for protein in blood.

Good copy...
 

Salmon was of poor quality. I'm not about too waste money on good fish when I'm just a rookie.:p

Lemon Beurre Blanc sounds French and since it took three Americans to save their asses on that train.:eek:

I'll stick with "calabash" style cooking that we have here in the "good ole" SE.:lifter

Buerre Blanc is fairly easy...

https://www.youtube.com/watch?v=F-UmMgtS65E

We call it gravy here in the South East.:D

Short Ribs
 

I have not Sous Vide short ribs, if anyone has, what was your method, temp and cook time. Tx

Heresy!!! :D

Why Sous Vide a normally braised item?

TS, they are braising as I type this, but I was thinking maybe it might improve the short ribs if were individually cook in a seal envelope, concentrating the flavor. The ribs lose a lot of juice being braised.

I was also wondering if Sous Viding the ribs might give me extra time to do other things. It’s a beautiful day here.

What attracts me to the Sous Vide method with meats is the cooking window is a couple of hours longer. I can leave and come back in 6 or seven hours, rather than wait for them to finish in 2-3 hr @ 375^.

A good experiment indeed.

Here are results for todays "Braised" short ribs, I'll take a picture of the the plated ribs tomorrow and post it here.

Timing was 2.5 hrs @ 400^F

I just did it for 24hrs...
 

@145 degrees and getting ready to roast them at 300degrees with sauce....

Guy, are you reheating them, or are you in fact, roasting them again?

Just took them out of the "larger" pot you suggested....

Put in a stuffed cornish hen at 150--degrees...

I am not sure how this
answers this question: Guy, are you reheating them, or are you in fact, roasting them again?

After I read this, I had my wife pick up some when she went shopping this morning. (Removed the link that got hijacked)

I don't have Keller's book, but this guy says that this is from it. We've been solar-challenged the last week, but it looks like I will be able to run the SVS 72 hours now. I did 60 with St. Louis Style ribs a few months ago.

Pat

No reheating...
 

Baking them @ 300°F both sides for 15-20mins then, broil until (tad-bit) charred.

Changed my mind. I'm going to go with 185° for 12 hours just to see how that turns out.

Pat

Guy, those ribs look terrific!!!

Thanks...
 

Doing a barbecued butterflied leg of lamb @ 134°F for 10hrs then, attempt the same thing as done with the ribs.....:munchin

Ensure that at the final cooking stage of that hen or any poultry the temp reaches 165.

And FYI, I don't think many would use sous V for poultry as they are already tender.

Good copy!
 

I'm a rookie mad-scientist type in training when it comes to cooking.:o:)