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Interesting Article from Thermapen's Facebook - Sous-Vide

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  • Interesting Article from Thermapen's Facebook - Sous-Vide

    Sous-Vide: Lower, sometimes slower cooking
    http://www.thermoworks.com/blog/2012...lower-cooking/

    Here's the article and site



  • #2
    Great way to do left over pulled pork. I think I have some little vac pack bags in the freezer now.
    Keith

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    • #3
      Originally posted by Kingudaroad View Post
      Great way to do left over pulled pork. I think I have some little vac pack bags in the freezer now.
      I am kinda with you...ALREADY cooked foods...

      Sous-vide chicken? Not....
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Im thinkin ... Not ...

        Maybe a reheat but not with raw meat...

        But what do I know...
        Craig
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        • #5
          I dunno bout chicken, but it seems w/o any oxygen in there (or very little) it may be safe? Either way, i definitely agree w/ the reheating. It's how we do leftover PP and Chuckie all the time. Tastes fresh as the night we cooked it

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          • #6
            I'm kinda familiar with the technique and am currently pricing a water bath. I've had steaks done in a water bath then grilled at 600F. Couple chef buddies use it a lot in their restaurants. I've done some research and think it's credible. I say don't knock until you've tried it or researched it at least.

            Here's a website that sell's the water bath, but check out the recipe section.

            http://www.sousvidesupreme.com/default.aspx?RD=1
            Last edited by Squirrel; 04-20-2012, 10:44 PM.

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            • #7
              Originally posted by Squirrel View Post
              I'm kinda familiar with the technique and am currently pricing a water bath. I've had steaks done in a water bath then grilled at 600F. Couple chef buddies use it a lot in their restaurants. I've done some research and think it's credible. I say don't knock until you've tried it or researched it at least.

              Here's a website that sell's the water bath, but check out the recipe section.

              http://www.sousvidesupreme.com/default.aspx?RD=1
              Ive googled it a bit since reading the article. Most everything seems credible (Internet credible). Cool to hear u know ur chef buddies have tried. Thx Cheryl

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