Sous-Vide

Discussion in 'Off Topic' started by Blaithin, Dec 6, 2018.

  1. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    I just stick it in a ziplock baggie the put it in water before sealing it. Pushes all the air out.
     
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  2. orchard

    orchard Member

    Just make sure it's a plastic that's safe to warm :)
     
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  3. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    It doesn’t get that hot, I can stick my fingers in while it’s cooking. Any plastic that you would microwave would be more than enough.

    I just use freezer bags as those have better seals and come in all sorts of sizes.
     
    Greenbeast likes this.
  4. orchard

    orchard Member

    Yea, I know the temperatures, but there's some plastic that leaches /breaks down at those temp's, I think the manufacturer needs to state suitability anyway, so it's readily resolved.
     
  5. Wink

    Wink Member

    Location:
    Hampshire
    Great thread, seriously thinking of purchasing for the kitchen now to give a go. Ooh... Christmas is coming soon :).
    Hadn't appreciated it was at such a low temperature as have the vac packing equipment but wasn't sure if you needed something specific.
     
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  6. NZDan

    NZDan Member

    No, No, No Cut your steak good and thick, heat pan up to full thermo nuclear heat and give 1st side a minute, then flip and turn heat down, cook as required and then rest for 4 minutes. Season both sides before during and after cooking.
     
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  7. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    I’m excited to try pork chops. Unless I cook them in a sauce they tend to really dry out. This could really be a game changer for them!
     
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  8. Greenbeast

    Greenbeast Member

    Location:
    East Sussex
    Also FYI, at least in the states the authorities have reduced the minimum recommended cooking temp for pork (i think its now in the 60's rather than 80-90s). You may not want to go as low as that yet but I've had tenderloin and chops almost rare.
     
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  9. Exfarmer

    Exfarmer Member

    Location:
    Bury St Edmunds
    Pork chops, are yours skin on?
    If so a char coal BBQ best. Make fire one side and place the chops skin side to heat , so meat cooks slowly while skin cooks to crackiling and fat renders.
    I would not think the fat would cook in Sous Vide and could be not nice , but have not tried it
     
  10. Greenbeast

    Greenbeast Member

    Location:
    East Sussex
    Alternatively when searing after the water preferentially sirens a good while on the fat
     
  11. Exfarmer

    Exfarmer Member

    Location:
    Bury St Edmunds
    Meanwhile, in another universe, Hesston Blumenthal advises Clive on Direct Drilling :):):)
     
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  12. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    Skin on a pork chop :eek::eek:
     
  13. Greenbeast

    Greenbeast Member

    Location:
    East Sussex
    why would it be any other way!?
     
  14. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    Because they’re cut lengthwise on the animal so only the thin edge where the fat is could have skin...
     
  15. Greenbeast

    Greenbeast Member

    Location:
    East Sussex
    Yeah and then it crisps up and is all crunchy and delicious
     
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  16. Blaithin

    Blaithin Member

    Location:
    Alberta, Canada
    Crispy is good. Just hard to cook it laying on the thin side.
     
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  17. multi power

    multi power Member

    Location:
    pembrokeshire
    Sounds like your pork chops are too lean
    Not sure if @Greenbeast exports to Canada, his pork chops won't dry out
     
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  18. davieh3350

    davieh3350 Member

    Location:
    Pitlochry
    where do your chops come from?

    there's a massive difference between outdoor reared (not in a swill hole) where they are working and ones who only get up to eat.

    Gave my friend a pig for the spit as a wedding present, walked into the reception and passed the bloke who was cooking it. Asked him how it was...
    Far too fat!(n)

    :( I'd ruined their big day

    By the time it was cooked it had all melted away, the guy cooked it to perfection and the day was saved:)
     
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  19. Exfarmer

    Exfarmer Member

    Location:
    Bury St Edmunds
    Now we know where you are going wrong :)
    I believe it is only the UK where the skin is normally sold on pork. That is why oiur pork cooks so well as the skin on any joint will keep the juices in.
    The best point as we all know if properly cooked, this crackling is heavenly;)
    Kep pork meat away from the direct heat in a BBQ or it will be very dry time it is cooked.
     
    Greenbeast likes this.
  20. For pork I either cook in the slow cooker in a sauce, or wrap in foil and bake in the oven. No drying out at all.

    Either way I would brown it quickly first.
     

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