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Mar 25th, 2012
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Sous vide brauts & cast iron onions #7476695 04/03/19 05:05 PM
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MeanGreen85 Offline OP
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Made a stupid easy meal for the ages last night & plan on adding it to my dinner rotation. A friend suggested sous viding the brauts, and I was skeptical as I usually like them cooked over an open flame - the real reward came from being able to reserve all of the juices/drippings.

Basic instructions:
-Sous vide brauts all day long at 145į
-Remove from bag, reserve juices, pat dry, & finish in oven under the broiler
-While those are finishing in the oven, sautť some sliced onions in a 50/50 mix of butter and oil (choose something with a higher smoke point here to help temper the butter and avoid scorching), salt, crushed red pepper, & garlic powder.
-When the onions are just about done, deglaze the pan with the reserved braut drippings, stir well, & kill the heat.

food food food

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476698 04/03/19 05:12 PM
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bang


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Re: Sous vide brauts & cast iron onions [Re: bigbob_ftw] #7476700 04/03/19 05:17 PM
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Originally Posted by bigbob_ftw
bang


Lol knock it all you want - I donít have time during the week to cook these proper in a beer bath or similar. This meal took maybe 5 minutes to set up in the morning before work and another 10-15 minutes to finish & plate once I made it home.

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476707 04/03/19 05:26 PM
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Stop it. Iím fighting the urge to buy one.


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Re: Sous vide brauts & cast iron onions [Re: Cast] #7476833 04/03/19 07:49 PM
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Originally Posted by Cast
Stop it. Iím fighting the urge to buy one.



Get you the Anova sous vide, the app for it is really easy to use, not only do they already have cook times, people have posted their recipes to the app to help with idea.

To the OP, I wonder if an hour would have been enough time for the brats?

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476845 04/03/19 08:01 PM
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Im sure it was good I just don't see the reason to cook a sausage all day long at 140 degrees in a bag. I make this all the time butter in a cast iron skillet over lower/medium heat sear the sausage and onion at the same time in the same pan and have a wonderful sear/crust on the sausage.


It's hell eatin em live
Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476860 04/03/19 08:16 PM
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Iím sure an hour would be fine - it might not render out as much liquid as what I ended up with, but I donít think you need 8+ hours for that. The brauts were still super juicy, too.

No real reason for letting it go all day other than I knew I wouldnít be home until late that day, and I wanted them to be fully cooked through by the time I got home. It was a complete experiment, and the flavor I got out of the onions blew me away.

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476870 04/03/19 08:24 PM
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I wonder what sous vide liver & onions would be like.....

Re: Sous vide brauts & cast iron onions [Re: skinnerback] #7476872 04/03/19 08:25 PM
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Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....


sick

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7476874 04/03/19 08:32 PM
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I LOVE liver & onions....

Re: Sous vide brauts & cast iron onions [Re: skinnerback] #7476949 04/03/19 09:54 PM
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Originally Posted by Herbie Hancock
Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....


sick

Originally Posted by skinnerback
I LOVE liver & onions....


Oh man I use to love going to Luby's for their Liver & Onions, thats what I would get 99% of the time!


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Re: Sous vide brauts & cast iron onions [Re: skinnerback] #7476955 04/03/19 10:00 PM
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Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....


Dry. No drippings for gravy.


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Re: Sous vide brauts & cast iron onions [Re: Stub] #7476967 04/03/19 10:11 PM
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Originally Posted by Stub
Originally Posted by Herbie Hancock
Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....


sick

Originally Posted by skinnerback
I LOVE liver & onions....


Oh man I use to love going to Luby's for their Liver & Onions, thats what I would get 99% of the time!


Mimi's Cafe had decent liver and onions, haven't been there since the closed the one in Grapevine.

Sous vide concept seems alright, kind of like a fancy crock pot.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Sous vide brauts & cast iron onions [Re: Stub] #7477045 04/03/19 11:51 PM
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Originally Posted by Stub
Originally Posted by Herbie Hancock
Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....


sick

Originally Posted by skinnerback
I LOVE liver & onions....


Oh man I use to love going to Luby's for their Liver & Onions, thats what I would get 99% of the time!



Roger that! Salisbury Steaks & liver & onions at Luby's. food Had that many times for Thanksgiving & Christmas meals. Good stuff. Two of my most favorite things.

Re: Sous vide brauts & cast iron onions [Re: skinnerback] #7478825 04/05/19 06:01 PM
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Originally Posted by skinnerback
I wonder what sous vide liver & onions would be like.....

whip


Originally Posted By: skinnerback
Milf does the trick.

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Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7479088 04/06/19 12:07 AM
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I'm going to get s sous vide setup, just a matter of when.

Re: Sous vide brauts & cast iron onions [Re: Gravytrain] #7479096 04/06/19 12:13 AM
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Originally Posted by Gravytrain
I'm going to get s sous vide setup, just a matter of when.


I like my Anova.

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7481072 04/08/19 01:40 AM
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Originally Posted by MeanGreen85
Made a stupid easy meal for the ages last night & plan on adding it to my dinner rotation. A friend suggested sous viding the brauts, and I was skeptical as I usually like them cooked over an open flame - the real reward came from being able to reserve all of the juices/drippings.

Basic instructions:
-Sous vide brauts all day long at 145į
-Remove from bag, reserve juices, pat dry, & finish in oven under the broiler
-While those are finishing in the oven, sautť some sliced onions in a 50/50 mix of butter and oil (choose something with a higher smoke point here to help temper the butter and avoid scorching), salt, crushed red pepper, & garlic powder.
-When the onions are just about done, deglaze the pan with the reserved braut drippings, stir well, & kill the heat.

food food food

I'll need to try this- thanks!


Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again.
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Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7496552 04/25/19 03:58 PM
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Got my sous vide setup! Cooking a steak. No pics incoming sorry.

Re: Sous vide brauts & cast iron onions [Re: Gravytrain] #7496560 04/25/19 04:08 PM
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Originally Posted by Gravytrain
Got my sous vide setup! Cooking a steak. No pics incoming sorry.




27 hours at 110 deg?


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Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7496614 04/25/19 04:50 PM
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2.5 hrs at 128

Re: Sous vide brauts & cast iron onions [Re: MeanGreen85] #7497065 04/26/19 12:58 AM
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Well I had a learning experience. The meat was a little over a 1" choice rib steak cut off of a tom thumb $3.99 a pound 7 lb rib roast. It was probably on sale for a reason. Sous Vide cooked it perfectly medium rare, but then I didn't make the pile of charcoals high enough so it took too long to sear, and that cooked the steak except for 1/2" in the middle. That would have been fine on a better quality steak. My final product was tougher than I expected. Flavor was fine, except it was over salted.

Re: Sous vide brauts & cast iron onions [Re: Gravytrain] #7497068 04/26/19 01:02 AM
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Originally Posted by Gravytrain
Well I had a learning experience. The meat was a little over a 1" choice rib steak cut off of a tom thumb $3.99 a pound 7 lb rib roast. It was probably on sale for a reason. Sous Vide cooked it perfectly medium rare, but then I didn't make the pile of charcoals high enough so it took too long to sear, and that cooked the steak except for 1/2" in the middle. That would have been fine on a better quality steak. My final product was tougher than I expected. Flavor was fine, except it was over salted.


So was it better than just grilling it?


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Re: Sous vide brauts & cast iron onions [Re: Gravytrain] #7497070 04/26/19 01:09 AM
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Originally Posted by Gravytrain
Well I had a learning experience. The meat was a little over a 1" choice rib steak cut off of a tom thumb $3.99 a pound 7 lb rib roast. It was probably on sale for a reason. Sous Vide cooked it perfectly medium rare, but then I didn't make the pile of charcoals high enough so it took too long to sear, and that cooked the steak except for 1/2" in the middle. That would have been fine on a better quality steak. My final product was tougher than I expected. Flavor was fine, except it was over salted.


Yeah Iím learning to undercook meat the tough way.


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Re: Sous vide brauts & cast iron onions [Re: bigbob_ftw] #7497309 04/26/19 12:26 PM
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Originally Posted by bigbob_ftw
Originally Posted by Gravytrain
Well I had a learning experience. The meat was a little over a 1" choice rib steak cut off of a tom thumb $3.99 a pound 7 lb rib roast. It was probably on sale for a reason. Sous Vide cooked it perfectly medium rare, but then I didn't make the pile of charcoals high enough so it took too long to sear, and that cooked the steak except for 1/2" in the middle. That would have been fine on a better quality steak. My final product was tougher than I expected. Flavor was fine, except it was over salted.


So was it better than just grilling it?


Probably not on that tough cheap meat, but I have 4 more steaks to go through and the next one will be on the grill indirect 8 min then sear.

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