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Sous Vide
#7578723
08/13/19 02:26 AM
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Joined: Oct 2010
Posts: 2,869
topwater13
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OP
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Then cast iron seared and butter basted filet. Forgot to get a pic before I tucked in. Jap poppers, bacon wrapped asparagus, and fried baby potatoes to boot!
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Re: Sous Vide
[Re: topwater13]
#7578860
08/13/19 12:06 PM
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Joined: Jan 2011
Posts: 65,517
SnakeWrangler
THF Celebrity
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Joined: Jan 2011
Posts: 65,517 |
Looks perfect....
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
[Re: topwater13]
#7578885
08/13/19 12:32 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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Joined: Nov 2009
Posts: 91,416 |
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Sous Vide
[Re: topwater13]
#7578904
08/13/19 12:53 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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Joined: Sep 2012
Posts: 12,861 |
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Sous Vide
[Re: topwater13]
#7578908
08/13/19 01:02 PM
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Joined: Aug 2016
Posts: 8,313
Herbie Hancock
THF Trophy Hunter
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Joined: Aug 2016
Posts: 8,313 |
I like using my sous vide.
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
[Re: topwater13]
#7579076
08/13/19 04:16 PM
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Joined: Nov 2012
Posts: 15,639
QuitShootinYoungBucks
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Posts: 15,639 |
I need to use mine more. Do you use tap water or something else in yours?
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Sous Vide
[Re: topwater13]
#7579096
08/13/19 04:50 PM
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Joined: Aug 2016
Posts: 8,313
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,313 |
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
[Re: QuitShootinYoungBucks]
#7579136
08/13/19 06:03 PM
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Joined: Jul 2018
Posts: 861
Thisisbeer
Tracker
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Tracker
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Posts: 861 |
I need to use mine more. Do you use tap water or something else in yours? Just curious, why would the water type matter?
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Re: Sous Vide
[Re: Thisisbeer]
#7579214
08/13/19 07:56 PM
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Joined: Nov 2012
Posts: 15,639
QuitShootinYoungBucks
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Joined: Nov 2012
Posts: 15,639 |
I need to use mine more. Do you use tap water or something else in yours? Just curious, why would the water type matter? I've read that distilled is better for the heating element from a longevity standpoint.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Sous Vide
[Re: QuitShootinYoungBucks]
#7579223
08/13/19 08:12 PM
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Joined: Jul 2018
Posts: 861
Thisisbeer
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Posts: 861 |
I need to use mine more. Do you use tap water or something else in yours? Just curious, why would the water type matter? I've read that distilled is better for the heating element from a longevity standpoint. I see. It doesn't matter. Distilled water can actually leach more ions out of the metal causing it corrode faster. But, I doubt you would see any noticeable difference. Remember water is the "universal solvent" so the more pure it is, the more it can strip away minerals, metal ions, etc. Plus, My anecdotal evidence shows tap is fine. I have used mine for almost 5 years without having any issues. I probably cook with it 2-3 times a month.
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Re: Sous Vide
[Re: topwater13]
#7579245
08/13/19 08:40 PM
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Joined: Oct 2010
Posts: 2,869
topwater13
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Tap water. No more than something like that gets used it should last forever....even with hard water. Water heaters last 6 plus 24/7 years under warranty and do not have water being cycled continually when on like the sous vide machine.
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Re: Sous Vide
[Re: topwater13]
#7579278
08/13/19 09:19 PM
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Joined: Jul 2019
Posts: 2,329
rolyat.nosaj
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Are your steaks more tender that way or have more flavor? Never tried it.
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Re: Sous Vide
[Re: rolyat.nosaj]
#7579441
08/14/19 12:41 AM
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Joined: Jul 2018
Posts: 861
Thisisbeer
Tracker
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Tracker
Joined: Jul 2018
Posts: 861 |
Are your steaks more tender that way or have more flavor? Never tried it. Both. Your meat is all one temperature from edge to edge. So, instead of having a rare center, medium rare inner edge and medium outer edge, the entire piece of meat is medium-rare. It makes a consistently cooked steak every time. It is the absolute best way to cook a steak.
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Re: Sous Vide
[Re: Thisisbeer]
#7579508
08/14/19 01:51 AM
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Joined: Oct 2010
Posts: 2,869
topwater13
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OP
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Are your steaks more tender that way or have more flavor? Never tried it. Both. Your meat is all one temperature from edge to edge. So, instead of having a rare center, medium rare inner edge and medium outer edge, the entire piece of meat is medium-rare. It makes a consistently cooked steak every time. It is the absolute best way to cook a steak. Especially comes in handy when having to prepare large meals. I’ve done 25 filets in a big crawfish pot before. Beats babysitting them individually.
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Re: Sous Vide
[Re: topwater13]
#7579729
08/14/19 01:29 PM
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Joined: Jul 2018
Posts: 861
Thisisbeer
Tracker
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Tracker
Joined: Jul 2018
Posts: 861 |
Are your steaks more tender that way or have more flavor? Never tried it. Both. Your meat is all one temperature from edge to edge. So, instead of having a rare center, medium rare inner edge and medium outer edge, the entire piece of meat is medium-rare. It makes a consistently cooked steak every time. It is the absolute best way to cook a steak. Especially comes in handy when having to prepare large meals. I’ve done 25 filets in a big crawfish pot before. Beats babysitting them individually. I'm not sure why I don't bring that up more as a positive. That is probably one of my favorite things about it. Cooking for large groups becomes so simple. Put the meat in a sous vide, prepare all the sides, then sear the meat and serve up everything hot. Last year I did a wild game Christmas. I had one sous vide in an ice chest with a couple of backstrap and several duck breasts at 129°F. Then another set up with a whole hog ham at 150°F, a doe hind quarter in a roasting dish submerged completely in lard at 275°F in the oven for a few hours, and a prime rib my wife made me smoke for people that didn't want game meat. It was her side of the family (I married a city girl). It sounds like a lot of work but the sous vide made it a breeze since I never had to worry about overcooking the meat. I didn't even have to watch it. The best part was all of these city folk demolished the game. My prime rib came out excellent, but it was the only thing left after dinner. I have a hog hunt at the end of the month. Next thing i'm going to try and sous vide is a whole hog. If I can snag one small enough.
Last edited by Thisisbeer; 08/14/19 01:32 PM.
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