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Thread: Pressure Cooker, Chamber Vac, Sous Vide Unit....

  1. #41

    Zwiefel's Avatar
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    Quote Originally Posted by Bill13 View Post
    I want a full report I was hoping you would spring for the vac too for the same reason
    ha! this was already a shock to the budget...I will get the vac unit, but going to have to save for a bit...or maybe get some partners. After that, I might go for the high-end PolyScience unit so I can increase my volume. Esp nice when you have the vac unit I think.

    About 2 hours in on the ribeye/delmonico. about 80 minutes in on the garlic confit. heirloom potatoes and celery root to follow along with the searing of the steak. Chimichurri is resting in the fridge...will add some of the confit once ready. Going to be epic. Doing 3 kinds of cooking tonight that are totally new to me.
    Remember: You're a unique individual...just like everybody else.

  2. #42

    Zwiefel's Avatar
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    Ready to go in the Bath:


    About the least sexy cooking photo I've ever taken...this is about an hour in:


    A little pressure roasted garlic confit...well, 100 cloves worth, that was about 45 minutes of work to peel:



    Going into the PC for an hour:


    Letting off a bit of steam with the neighbor...


    Just amazing. so deeply roasted, infused with the thyme + rosemary. Definitely will follow MuchoBocho's advice about leaving 2" of headspace in the future...lots of tasty EVOO was dumped into the water



    ribeye done, 3 hours. Time for an icebath to help the meat relax.


    Heirloom potatoes and celery root with thyme, rosemary, EVOO and a bit of water. (about to be) Pressure cooked for 8 minutes.


    Looks a bit weird coming out of the sous vide...like it was poached.


    A quick sear with the induction plate leaves it looks a might tastier:


    Very impressed with the heat/energy coming out of the induction unit...the crust was excellent. But it cost me a cast iron skillet. I left it on the burner for 3-5 minutes to heat up, then heard a very loud pop and thought I had broken the glass on the induction unit somehow. I'm guessing that the 8" induction ring was heating the center of the pan much faster than the heat could move to the outer part and the expansion rate differential was enough to crack the pan. Damn shame, it was a very well seasoned pan which I'd had for 15+ years. At least it will only cost me $25 to replace...plus a bit of cooking to reseason.


    Dinner was pretty tasty. The potatoes were superb...the texture was just excellent. The steak was slightly overdone, will have to drop the DSV down a few degrees next time.


    All in all, I'm very happy with my results given that I used 3 new techniques to make dinner tonight. Will only get better from here. Thanks to MuchoBocho for giving me the bug to get started on this stuff.
    Remember: You're a unique individual...just like everybody else.

  3. #43
    Looking pretty good! Did you let the steak drop temp for 10 - 20 min on the counter top, then lower temp water before the ice bath? How stuff is cooled from the bath can improve texture and moisture perception. A handy hint is to do the steaks the day before and then use the refrigerator to dry off the surface.

    Final hint is that when you salt has a major bearing on taste; do it before and on long cooks the meat will taste braised rather than grilled. You can use this to your advantage to mess with folks heads.

  4. #44

    Zwiefel's Avatar
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    Quote Originally Posted by JCHine View Post
    Looking pretty good! Did you let the steak drop temp for 10 - 20 min on the counter top, then lower temp water before the ice bath? How stuff is cooled from the bath can improve texture and moisture perception. A handy hint is to do the steaks the day before and then use the refrigerator to dry off the surface.

    Final hint is that when you salt has a major bearing on taste; do it before and on long cooks the meat will taste braised rather than grilled. You can use this to your advantage to mess with folks heads.
    No, I went straight from the SV to the ice bath. I'll give your approach a try and see what happens.

    I read that putting the salt in the SV bag will make the meat take on a cured texture, is that not true? Does it depend on time? temp? meat/cut?
    Remember: You're a unique individual...just like everybody else.

  5. #45
    Senior Member Mucho Bocho's Avatar
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    JC, Welcome to the forum. I agree with what you've said so far about drying proteins in the refrigerator after SV and not salting meats if cooked long. Unless your trying for a cured texture.

    But Could you elaborate on what you mean by "drop in temp on the counter to improve texture and moisture." I usually go from the warm water to a very cold, mostly icy water bath and hold in cold water for 30min or so. Also, I chill all of my proteins after SV.

    Zwiefel, Sorry about your cast iron pan, I've only heard about that hapening. But look at it this way, now you get a chance to buy a Debuyer. I know you hate me now ;-)

    Quote Originally Posted by JCHine View Post
    Looking pretty good! Did you let the steak drop temp for 10 - 20 min on the counter top, then lower temp water before the ice bath? How stuff is cooled from the bath can improve texture and moisture perception. A handy hint is to do the steaks the day before and then use the refrigerator to dry off the surface.

    Final hint is that when you salt has a major bearing on taste; do it before and on long cooks the meat will taste braised rather than grilled. You can use this to your advantage to mess with folks heads.

  6. #46

    Zwiefel's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    now you get a chance to buy a Debuyer. I know you hate me now ;-)
    That's EXACTLY what was on my mind....one of those.
    Remember: You're a unique individual...just like everybody else.

  7. #47
    Senior Member Mucho Bocho's Avatar
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    Z, I'd say for you and your spouse, a 10" would be the best size. 12" is nice too but I grab my 10" more than my 8", 12" or 14" Frypan

    $54 shipped

    http://www.westelm.com/products/3823...33-158474954-2

  8. #48
    Senior Member Justin0505's Avatar
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    Great update! I see you certainly went large enough on the PC! Not sure to get a 6 or 7.4? GET AN 8! That thing is a beast!

    Sorry to hear about the pan, that made me sad to see: like losing an old friend.

    You should also look at Paderno heavy carbon steel pans. I got one to replace my debuyer mineral that warped. Carbons steel takes a bit longer to get a stable patina, but it's though as nails and seems to resist warping / return to unwarped state much better than iron.
    Its also a bit lighter and has an optional oem silicon handle sleeve that fits really well. Cheaper too...
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  9. #49
    Senior Member Chuckles's Avatar
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    I got paderno pans at the last job. Lighter, tough as nails and cheap.

    I think knifemerchant has pretty good pricing on them.
    'I don't want to achieve immortality through my work... I want to achieve it through not dying.' Woody Allen

  10. #50
    Senior Member Mucho Bocho's Avatar
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    I'm pretty sure that EReiks bought both and said that they perform comparable but I think he was more fond of the De Buyer. $54 for a 10 Debuyer or $33 for a Paderno. i have to say that is a very nice price, but I'm a Debuyer Guy myself but in actual cooking it prrobably doesn't make that much difference.

    Justin, How did you warp your pan? Did you put it in a sink of water immediately after high hear frying? They are built like tanks?

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