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Sous vide brauts & cast iron onions
#7476695
04/03/19 05:05 PM
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Joined: Dec 2012
Posts: 5,790
MeanGreen85
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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 145° -Remove from bag, reserve juices, pat dry, & finish in oven under the broiler -While those are finishing in the oven, sauté 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.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476698
04/03/19 05:12 PM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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Posts: 33,319 |
Ultra MAGA '24.
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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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Joined: Dec 2012
Posts: 5,790
MeanGreen85
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Lol knock it all you want - I don’t 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.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476707
04/03/19 05:26 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Stop it. I’m fighting the urge to buy one.
Cast I have a short attention spa
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Re: Sous vide brauts & cast iron onions
[Re: Cast]
#7476833
04/03/19 07:49 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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Stop it. I’m 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?
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476845
04/03/19 08:01 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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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
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476860
04/03/19 08:16 PM
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Joined: Dec 2012
Posts: 5,790
MeanGreen85
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I’m sure an hour would be fine - it might not render out as much liquid as what I ended up with, but I don’t 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 wouldn’t 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.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476870
04/03/19 08:24 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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I wonder what sous vide liver & onions would be like.....
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Re: Sous vide brauts & cast iron onions
[Re: skinnerback]
#7476872
04/03/19 08:25 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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I wonder what sous vide liver & onions would be like.....
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7476874
04/03/19 08:32 PM
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Joined: May 2011
Posts: 28,015
skinnerback
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I LOVE liver & onions....
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Re: Sous vide brauts & cast iron onions
[Re: skinnerback]
#7476949
04/03/19 09:54 PM
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Joined: Apr 2005
Posts: 43,845
Stub
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I wonder what sous vide liver & onions would be like..... 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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Joined: Dec 2008
Posts: 22,630
Cast
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I wonder what sous vide liver & onions would be like..... Dry. No drippings for gravy.
Cast I have a short attention spa
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Re: Sous vide brauts & cast iron onions
[Re: Stub]
#7476967
04/03/19 10:11 PM
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Joined: Nov 2009
Posts: 4,599
chalet
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I wonder what sous vide liver & onions would be like..... 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.
Shoot. Eat. Repeat.
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Re: Sous vide brauts & cast iron onions
[Re: Stub]
#7477045
04/03/19 11:51 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
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Posts: 28,015 |
I wonder what sous vide liver & onions would be like..... 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. Had that many times for Thanksgiving & Christmas meals. Good stuff. Two of my most favorite things.
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Re: Sous vide brauts & cast iron onions
[Re: skinnerback]
#7478825
04/05/19 06:01 PM
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Joined: Jan 2011
Posts: 65,514
SnakeWrangler
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Posts: 65,514 |
I wonder what sous vide liver & onions would be like.....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7479088
04/06/19 12:07 AM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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Posts: 46,950 |
I'm going to get s sous vide setup, just a matter of when.
Upon us all, upon us all, a little rain must fall
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Re: Sous vide brauts & cast iron onions
[Re: Gravytrain]
#7479096
04/06/19 12:13 AM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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I'm going to get s sous vide setup, just a matter of when. I like my Anova.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7481072
04/08/19 01:40 AM
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Joined: Oct 2009
Posts: 10,496
Halfadozen
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Posts: 10,496 |
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 145° -Remove from bag, reserve juices, pat dry, & finish in oven under the broiler -While those are finishing in the oven, sauté 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. 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. -- Ronald Reagan
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7496552
04/25/19 03:58 PM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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Joined: Jan 2011
Posts: 46,950 |
Got my sous vide setup! Cooking a steak. No pics incoming sorry.
Upon us all, upon us all, a little rain must fall
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Re: Sous vide brauts & cast iron onions
[Re: Gravytrain]
#7496560
04/25/19 04:08 PM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
Got my sous vide setup! Cooking a steak. No pics incoming sorry.
27 hours at 110 deg?
Ultra MAGA '24.
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7496614
04/25/19 04:50 PM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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THF Celebrity
Joined: Jan 2011
Posts: 46,950 |
Upon us all, upon us all, a little rain must fall
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7497065
04/26/19 12:58 AM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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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.
Upon us all, upon us all, a little rain must fall
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Re: Sous vide brauts & cast iron onions
[Re: Gravytrain]
#7497068
04/26/19 01:02 AM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
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?
Ultra MAGA '24.
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Re: Sous vide brauts & cast iron onions
[Re: Gravytrain]
#7497070
04/26/19 01:09 AM
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Joined: Dec 2008
Posts: 22,630
Cast
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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. Yeah I’m learning to undercook meat the tough way.
Cast I have a short attention spa
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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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Joined: Jan 2011
Posts: 46,950
Gravytrain
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 46,950 |
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.
Upon us all, upon us all, a little rain must fall
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