Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

I SEE IT HAS FALLEN TO ME TO KEEP THIS ALIVE AGAIN.

STEAK, GLORIOUS STEAK.

From one of the best butchers in New York (Ottomanelli & Sons Meat Market on Bleecker) and easily the best butcher in Manhattan.

Dry-aged Strip (Birthday boy request, I wanted the Ribeye >_>)


I decide we would sous vide these motherfuckers.





I ran it at 55C, looking back I would have kept it maybe 1 degree colder C. Only salt and pepper on that bad boy. Ran it for about 95 minutes.



Post-water, dried, slightly more S&P



Spla-goosh



Not the best sear if I'm honest. I was REALLY worried about overcooking and only had about 30-45 seconds a side (1 minute for the fat side)



It's like fucking magic. Steak was gorgeous and tasty as hell. No sauce, no frills. All meat. I don't eat steaks like this often anymore but this was wayyyy up there.

[Astylla]

Absolutely beautiful I may have shed a tear..

[SamanosukeShiva]

You need to invest on a new set of steak knives lol, or.... do you???

[Zetanio]

Eh... no thanks. I'll buy steak knives.

[Byrthnoth]

His moustache is asymmetric and it makes the video unwatchable.

[Scizor]

His moustache is asymmetric and it makes the video unwatchable.

He looks so emotionless too

[Zetanio]

Sockeye Salmon and veggies



Sous vide 50c for 45 minutes (Almost too long with this slightly leaner Sockeye salmon) then under the broiler on high.



Whole grain mustard and maple syrup on mine (Bottom)(also salt and pepper before the sous vide)
Whole grain and yellow mustard with Dale's on the other (Top)(also salt and pepper before the sous vide)



Steamed veggies to go with it.

It's close to perfect on the cook, VERY slightly over.

[Salodin]

Can you recommend a good machine for sous vide?

[Zetanio]

ANOVA.

I've linked it in other places.

This is the one I have. You can find specials on it every month or two. I paid 160 for it.

You don't need the WiFi one.

[Coren]

ANOVA.

I've linked it in other places.

This is the one I have. You can find specials on it every month or two. I paid 160 for it.

You don't need the WiFi one.

I've been hunting around for one as well. All of the anova models on amazon are very highly rated. For larger meals (if you are feeding your extended family), you can also get one of the water buckets to use (4.75 gal), with a lid (that fits the anova), and a sous-vide rack.

Also keep in mind that while you can use ziplocks for sous vide, vacuum-sealed is preferred.

[Zetanio]

I have an 8-Quart rubbermaid container and a 4.75 gallon bucket. The bucket is really only needed for a roast or larger. It takes a significantly longer time to heat up to cooking temp too.

Don't buy a vac sealer. Just use ziplocs as Coren said.

[Coren]

I have an 8-Quart rubbermaid container and a 4.75 gallon bucket. The bucket is really only needed for a roast or larger. It takes a significantly longer time to heat up to cooking temp too.

Don't buy a vac sealer. Just use ziplocs as Coren said.

If you start with hot tap water in the big 4.75gal, how long does it take to reach temp? And how long to actually cook something large? And what kind of bag do you put it in?

[Tokitoki]

If you're doing something too big for a gallon sized bag you should be able to use those oven bags.

[Boyiee]

made dis last night





s'good

[dasva]

Ok so being a n00b about such things what is all this attraction to sous vide?

[Boyiee]

Ok so being a n00b about such things what is all this attraction to sous vide?

It's perfection. It gets you results you can not get by really any other way of cooking. No Brown/Red/Brown center of a steak, just red. Solid, all the way through with no transitions. Perfect cooking, best textures, best temperatures, best flavors. It takes a couple dollars to get started and a little longer to cook some things, but you can not get better results using traditional cooking means.

Zet can give you more than I can on it, but that is my interpretation. If you go to a crazy good restaurant there's a good chance the meat/fish is sous vide. I don't think you can really mess it up either. Shit, I saw them sous vide eggs on a cooking competition show on food network.

[Zetanio]

You get a perfect consistent temperature cooking throughout an entire cut.

With steaks, they are perfect temp without worrying about searing then cooking it in the oven or vice versa.

Also, if you're going with roasts/skinon chicken/fatty pork cuts, the fat will MELT at a certain temperature if you leave it in there for long enough. It's basically the best parts of a slowcooker without a soggy mess on your hands and much more accuracy.

Also, sous vide eggs is cheating. It's like fucking hax. Perfect eggs, every single time. No effort.

Most of my previous posts are all sous vide. The steak is probably the best example though, thick ass cut of strip, perfectly cooked to temp all the way through. Seared for texture.

[dasva]

Hmmm interesting. Sounds like it's easier to? Well guess I'm sold

[Tokitoki]

Hmmm interesting. Sounds like it's easier to? Well guess I'm sold

It's easier because you won't have to sit and watch it, yes. Fill the container, put in the Sous Vide of your choice, set temps and times, and let it do it's thing. You'll sometimes want to sear it quickly after as well.

[dasva]

So mostly talking about meats and eggs... is it good/better for other stuff too?