Sous vide experiment
- Thread starter Leigh
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In sous-vide all the meat it's wrapped in plastic.
Some people have raised concerns about this, as they should.
Limited studies on the subject to show no concern. Much larger studies on the concept of plastics being mildly heated around food also support a very low risk if you're using appropriate bags.
In the past I've compared this to the risk of grilling. Grilling definitely crates carcinogens but with the benefit of Great Taste and relatively healthy short-term macronutrients.
So it's a give-and-take. I wouldn't sous vide all of my food, but I also wouldn't Grill all of the either
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Yeah sorry, saw your post after I replied
I bought a sous vide wand like that and used it for the first time this weekend to do a 24 hour roast. I left the pot uncovered and within an hour or so, the water had evaporated below the minimum level and it turned off. I covered it with a towel and it hummed along fine all night for a delicious pork shoulder.
Ended up going 40 hrs, just because that’s how the meals lined up. Tenderest roast beef, I’ve ever eaten. Really delicious.
Straight out of sous vide.
Boiled down the cooking liquid for a gravy.
Beat up some egg whites with salt, pepper, and herbs. Spread the mixture over the beef and cooked at 475 for 10 minutes to get a crust.
For my second plate I remembered I had some macaroni and cheese leftovers in the kitchen.
Fucking delicious!
Straight out of sous vide.
Boiled down the cooking liquid for a gravy.
Beat up some egg whites with salt, pepper, and herbs. Spread the mixture over the beef and cooked at 475 for 10 minutes to get a crust.
For my second plate I remembered I had some macaroni and cheese leftovers in the kitchen.
Fucking delicious!
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How'd you season the roast ahead of time? Whats in the bag during the cook?
Awesome pics man!
I heavily salted and peppered before I pre seared it, then I put sautéed garlic and herbe de Provence in the bag.(It’s what I use when I cook a prime rib). Then I put more of the herbs and salt and pepper in the egg whites before I beat them and basted the roast in it.
I cooked the garlic a bit first because some people said that raw garlic can develop an odd taste when you cook it low and slow.
I’d never tried that egg white trick but I saw it in a chef tutorial on line, it really helps with a nice seasoned crust.
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You people disgust me
YO DAWGEnded up going 40 hrs, just because that’s how the meals lined up. Tenderest roast beef, I’ve ever eaten. Really delicious.
Straight out of sous vide.
Boiled down the cooking liquid for a gravy.
Beat up some egg whites with salt, pepper, and herbs. Spread the mixture over the beef and cooked at 475 for 10 minutes to get a crust.
For my second plate I remembered I had some macaroni and cheese leftovers in the kitchen.
Fucking delicious!
u eat that hair also LOL
plastic meat
Sexchicken has long lovely hair.
was his ladies I reckon
Are you just searing those, before you dump a couple of gallons of water into the pan?
Round 2
