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I did the same thing in your mom's butt.
I just went all in and ordered all the components to do a semi-professional setup...the small house setups are ridiculously expensive...(like $400-$500)...I ordered all the components to do a big time setup for about $140...
I did the same thing in your mom's butt.
It's not surprising that you are into Necrophilia.
With your mom, it's Negrofeelia.
My mother is dead.
that explains her disinterest in anal sex
Sous vide is that fancy "cooking bag" method a lot of restaurants use, right?
I just marinate and save my money.
Yeah...probably "Precision cooking" is a better descriptive name...example, you can sous vide a steak @ 130 for two hours and then flash sear it maybe a minute on each side and it comes out a perfect medium rare because you controlled the water temp at 130.
I'm interested in working with some of the coarser cuts. I understand you can sous vide a brisket for 48 hours and it comes out a perfect but tender medium rare...I'd like to experiment with doing that and then cold smoking it for six or eight hours...could be absolutely amazing.
I can cook a perfect steak, medium rare, in much less than 2 hours. I guess I don't get the point.
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I've cooked Sous vide at a friend's restaurant with a pro setup. The results were quite good and the process fun (as in unusual).
I don't own a setup for two reasons: $$$ and lack of space in the kitchen. I've never heard of a setup costing only 140$, that's pretty badass.
I hear ya buddy. If you need to go through all that to get a fantastic tasting steak then you don't know grillin'. Just some simple salt and pepper and BAM! I'll have a perfectly cooked steak for you.
Oh, I'm pretty damn good on a grill myself. The difference is you can cook to a precise temperature/doneness every time and they don't lose ANY natural juices. Zero. it's like supercharging the flavor.
i ordered all the individual components and will wire it all up myself...a digital temperature controller, an immersion heater, a waterproof stainless thermocouple, a contactor that the controller can operate to turn the heater on/off and a low voltage, high temp mini circulator pump. I can use this setup from a small pot on the stove to a 140qt ice chest depending on how many I am cooking for.
I don’t understand why this is so popular right now…In all seriousness it is not unlike the frozen filet mignon roast sealed in a freezer bad with juices that you boil for a short time & then throw on a cast iron skillet a minute each side…This has been around for decades…What am I missing?
The attraction for me is that I can control the meat I use and the process and experiment...the fact that no juices are lost is a huge factor for me.
Example: I want to try to cold smoke a brisket or tenderloin for 6 or 8 hours on my smoker and get a killer low temp smoke ring...then sous vide it for 48 hours (turn it on and let it go) and then flash it with the pear burner to end up when it's time to serve with a medium rare, firm but tender smoked brisket...
I don't see what cooking it twice will do to it other than prolong eating it. I understand the concept of a low and slow cook on meat-- to break down the proteins, but you're gonna lose juices if you cold smoke it. There's plenty of examples of this done by other people on the net and it looks great after cooking it for 48 hours.
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Last edited by Sportcamper; 07-11-2013 at 10:53 AM.
I'm all about kicking up a notch but you cooked it once.........
http://www.thekitchn.com/codlo-insta...achines-191981
Codlo is basically an external temperature controller that overrides the internal controller in your appliance, allowing you to fine-tune the precise cooking temperature. You plug your appliance into the Codlo and then the Codlo into a wall outlet. A slim temperature probe slips inside your appliance. Set the Codlo to your desired cooking temperature and let it do the job of maintaining a steady temperature for you.
Did you order all the components from one web site or did you piece meal it? How about posting a pic of your cooker? Are you still cooking with it?
Did you try this? A bit confusing which step you did first. What do you mean by cold smoking?
Yeah, I did a brisket. It was very good but it wasn't really recognizable as brisket...more like the taste and texture of prime rib with fat pockets to trim out since the fat didn't get hot enough to render. I'm gonna stick to the conventional low and slow smoke to 190 internal on briskets.
Here is a pic of the brisket...flavor was great and it was fork tender, it just didn't look or taste like brisket.
Last edited by CosmicCowboy; 07-12-2013 at 06:48 AM.
I put mine together out of parts I ordered from different places because at the time I couldn't buy one already done... but you can buy units already done now for just a little more than my components cost....
Here is what mine looks like:
Here I'm using it with a turkey roaster as the water bath/heat source
Last edited by CosmicCowboy; 07-12-2013 at 06:56 AM.
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