Professional Soldiers ® - View Single Post - Sous-Vide method of cooking

Penn · 08-13-2014, 20:19

Thanks for taking the time to post that report on the method you used, but as TS indicated your process is a bit off.

To correct that and approach the method properly buy or look on line for Thomas Keller's book "Under Pressure", Amazon has the book used for $12.00 dollars.

Pay particular attention to his time and temperatures, cataloged in the glossary as they relate to different products. His temperatures are spot on, but require the exact same equipment to execute properly. That said, I have two of the Sous Vide units you have (reconditioned 1/2 price from the company), they work perfectly, but only if I am diligently prepping the items to be Sous Vide correctly. We do NY Strips at either 130^F for 30 Minutes = Rare, or 140^F for 40 Minutes = Medium. We then quickly sear all edges on the plaque, then rest on a screen, prior to being served.

imho, it's the only way to cook meat. Especially, if you want a perfect edge to edge sear. When we grill any meat over an open wood and charcoal grill, it is first Sous Vide. The result of the slow controlled temperature cooking process, then grilling, renders mind boggling extraordinary results.

08-13-2014, 20:19	#42
Penn Area Commander Join Date: Oct 2007 Posts: 3,484	Thanks for taking the time to post that report on the method you used, but as TS indicated your process is a bit off. To correct that and approach the method properly buy or look on line for Thomas Keller's book "Under Pressure", Amazon has the book used for $12.00 dollars. Pay particular attention to his time and temperatures, cataloged in the glossary as they relate to different products. His temperatures are spot on, but require the exact same equipment to execute properly. That said, I have two of the Sous Vide units you have (reconditioned 1/2 price from the company), they work perfectly, but only if I am diligently prepping the items to be Sous Vide correctly. We do NY Strips at either 130^F for 30 Minutes = Rare, or 140^F for 40 Minutes = Medium. We then quickly sear all edges on the plaque, then rest on a screen, prior to being served. imho, it's the only way to cook meat. Especially, if you want a perfect edge to edge sear. When we grill any meat over an open wood and charcoal grill, it is first Sous Vide. The result of the slow controlled temperature cooking process, then grilling, renders mind boggling extraordinary results.
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