SousVide Supreme review

[Sherman Watkins]

Since this was mentioned in the last couple of days

http://tinyurl.com/ye585lk
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Sherm
Smoking in Montana's Banana Belt

[John Douglas]

Trying to get a handle on this, are they saying that if the temp is low enough that "food" will only cook so far and stop regardless of time. When I give people pulled pork in a vacuumed bag, I tell them it is OK to reheat at a low temp in water, but be sure it is not boiling. I guess this is a similar thing, but cooking from raw to there is another grab. Heck, I'm just getting into reverse searing...............I was hoping Melvin would expand on his experiences. I notice some people are building their own cooker and not spending the 500 bucks, but I usually find there is a reason to buy something for the job. I have no desire to roast coffee beans in a tumbler over a gas grill..........

 

John

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[Melvin Boneau]

As I stated, I have heard of sous vide cooking for a few years. The costs have discouraged my participation.

 

My Xmas present, the Sous Vide Supreme, came in the middle part of November. Additional costs were the food saver and a blowtorch. The first is mandatory and the latter optional.

 

My attempts have been:

 

Beef ribs (C+) I now know how to improve the attempt

Chicken breast (A-)

Flank steak (A)

Pork chops (A)

Chicken breast (A)

Flank steak fajitas (my innovation from a favorite altered to sous vide) (A+)

 

It is difficult to discuss the learning curve because while a lot has been written, the authors have different recipes, ideas and approaches as well as times for cooking.

 

The idea of cooking a steak rare to medium and have a range of 3 to 8 hours after it is ready to serve is great, but that is magnified by the fact that no part of the steak is varying shades of grey until the middle is done the way you like it. The finish is (except the part that you have quickly grilled by charcoal, pan or blowtorch) is exactly the way you want it.

 

Chicken was not stringy, pork chops were moist and tender. The flank steak was so tender cooked medium rare, it was more like a rib eye and perhaps better.

 

If I may draw a parallel, the BBQ guru’s latest is a program that when the meat is nearly done the guru lowers the temp to the value that you want the meat temp to be. The theory is that you are less likely to over cook the meat. I need one of these to replace my Competitor. The sous vide carries it one step further, you cook the meat at the temp you want it served which gives you a longer window of opportunity.

 

There are areas of learning food safety beyond what you need in BBQ and it can be of concerned if the procedures are not followed. The browning is necessary and you have to realize that the meat will be very unappealing coming out of the water until it is exposed to oxygen.

 

Like long and slow, the temp is high enough to melt the collagen (sp?) so that the meat becomes very tender. There are recipes for brisket, beef ribs, skirt steak that are suppose to tenderize the meat yet you are able to serve them less than well done. There are many cuts of steak that in my opinion need to be cooked so long to become tender that the only taste is in the gravy. This technique changes all of that.

 

I only know only a small percentage of what this list knows about BBQ and most of what I know came from this list, I obviously know even less about this cooking method but I love it so far. I have 3 books and downloaded many articles on sous vide but I believe at this stage the “hands on” method is the best test.

 

One heresy that has already surfaced is the “smoke gun” for sous vied cooking with several wood flavors for meat cooked sous vide. This is obviously high tech liquid smoke. At least it is really smoke.

 

I hope I did not bore any of you, I hope my parallel to BBQ techniques kept me out of trouble. At least I did not talk politics, bread fruit, Bigwheels’ jargon, or Mac vs. PC.    Any recipes that I have, I share, my background is in Cajun cooking and I will be attempting to see if sous vide and Cajun has anything in common.

 

MJB

 

 

 

 

 

 

 

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[Kurt Lucas]

Thank you for sharing. I was over my son’s house for Christmas, and he was showing me a new book he just got. It was all about sous vide, by Thomas Keller. It looked like an excellent book. When he worked with Keller in Napa Valley, he said sous vide cooking was the dominant cooking style there.

 

Kurt

[Melvin Boneau]

Keller’s book is excellent. I have it and the theories of sous vide he portrays is expansive but for the home cook, the recipes are mostly impractical. It does make an expensive tabletop accessory. Your son probably knows more about sous vide with his association with Keller than I will ever know. He should consider making a practical home cookbook for sous vide cooking.

 

MJB

 

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[Kurt Lucas]

I’m sure he’ll get there some day. The Restaurant he works at in Portland  www.selgrisrestaurant.com has been closed due to a fire next door. In the meantime, he’s been busy helping his boss open a new “hamburger bar”. Hamburgers, ground fresh daily and a full hard liquor bar, with a punk rock attitude. The kid has more passion for the business than I ever had. Mark my words…the kid will be famous one of these days. He’s extremely dedicated and talented.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Melvin Boneau
Sent: Monday, December 28, 2009 3:32 PM
To: smoker...@googlegroups.com
Subject: RE: [BBQ] SousVide Supreme

 

Keller’s book is excellent. I have it and the theories of sous vide he portrays is expansive but for the home cook, the recipes are mostly impractical. It does make an expensive tabletop accessory. Your son probably knows more about sous vide with his association with Keller than I will ever know. He should consider making a practical home cookbook for sous vide cooking.

 

MJB

[Jon Stine]

Hey Kurt, Do tell where is the hamburger bar going to be located?  Will definitely have to try Sel Gris when it reopens.

Jon

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[Kurt Lucas]

Jon,

 

The place is going to be called Foster Burger, named after the street it’s on. They’re doing a soft opening this week. I’m going to eat there on Wednesday, so I’ll report back with the location and critique. I gave them a slight variation of the Corky’s Cole Slaw recipe to use. Let’s see if they mangled it!  LOL

 

Being unemployed has given me the extra time to do these things…but I’m going broke fast!

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Jon Stine

Sent: Monday, December 28, 2009 4:08 PM
To: smoker...@googlegroups.com

Subject: Re: [BBQ] SousVide Supreme

[Jon Stine]

Thanks Kurt!  Sorry about the work. :-(  Must have been a downturn in the schools budgets (like everything else).

Jon

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[pigm...@aol.com]

I must have missed something. Did you you close the food packing business?  Pigman

[John Douglas]

Melvin,

 

Thanks for the information, while this is a BBQ list, it has been stated by others in the past that you can only talk BBQ so long with people who have been here awhile. If there are no questions, from new or old members, then understandability the posts drift to other things, sometimes related to food and sometimes not. IMHO, the "code" of the list understands that and in theory it is as if we are on a porch together cooking/smoking BBQ. Discussing how many logs are on the fire gets old after awhile and the conversation moves to other things. If the list was "strictly" BBQ and nothing else, I think it would lose some of its appeal.

That said, I can remember some members in the getting quite upset over off topic posts and I know some left because of that and I wish that was not the case.

Now if I get my butt kicked over this post.............People used to get strung up here for not trimming posts and that seems to no longer be the case either.

 

I , and I hope others, am very interested in following your trials with this type of cooking, especially when applied to Cajun cooking.

 

Thanks again,

 

John

 

[Gerry Curry]

What John said!!!

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Gerry Curry

ge...@currysystems.com

[John Douglas]

Dang Kurt,

 

I am sorry to hear your business went south, last I remember about it was there was not enough hours in the day because you were so busy. While I am not out of business it is the worst I have seen in over 40 years so I understand the extra time.

 

Best,

 

John

[Kurt Lucas]

No, but it should be shuttered within a month or two at most. High end product, recession, you know the drill.  J

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of pigm...@aol.com
Sent: Monday, December 28, 2009 8:47 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] SousVide Supreme

 

I must have missed something. Did you you close the food packing business?  Pigman