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Old 12-03-2017, 01:47 PM   #1
Gunnyart
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Default My sweet new sous side rig

Part of the kitchen remodel we did included an induction cooktop that had the capability to be controlled via a bluetooth remote probe. I had to order the probe and it took two weeks so I'm trying it out for the first time today.
A couple backstrap steaks are in the pot. I'll finish them on a cast iron griddle when it's time to eat.
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Old 12-29-2017, 06:01 PM   #2
ShoootLow
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How did this turn out?
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Old 12-29-2017, 06:04 PM   #3
Pedernal
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What happened to the finished pics??
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Old 12-29-2017, 06:06 PM   #4
Lawhunter
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Must not have gone well
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Old 12-29-2017, 06:21 PM   #5
mzurovec
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Quote:
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Must not have gone well
Lol!
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Old 12-29-2017, 11:44 PM   #6
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Sorry forgot. Came out perfect.
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Old 12-29-2017, 11:46 PM   #7
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Old 12-30-2017, 12:52 AM   #8
talleywack97
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K, yeah that looks like it works well
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Old 12-30-2017, 12:53 AM   #9
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That looks great !
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Old 12-30-2017, 05:47 PM   #10
PROLINE19
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I am not sure how this type of coking works
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Old 12-30-2017, 06:05 PM   #11
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Proline-
You put the protein or whatever in a vacuum sealed bag. The sous vide is a heater that looks like a stick blender or a curling iron. You place it and the food to be cooked in a pot of water. The SV heats the product gently to your desired temp. The drawback is the lack of a char on the surface. You can throw the finished product on a screaming hot cast iron skillet to get the crust similar to a grill, or over a chimney starter. The benefit of SV is a perfectly cooked item.
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Old 12-30-2017, 06:22 PM   #12
PROLINE19
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Interesting. So you program the heater to the meat temp you want?
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Old 12-30-2017, 10:21 PM   #13
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Exactly. Want a steak to a perfect to 135į, Just dial it up. What’s cool about SV is the perfect temp from top to bottom. They can run off of an app on your phone too so you can keep up with the temp/time.
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Old 12-31-2017, 12:11 PM   #14
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The cool thing about this particular set up is it is a Bluetooth temp probe that controls the induction cook top so no need to circulate the water.
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Old 12-31-2017, 12:38 PM   #15
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That is cool Gunny.
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Old 12-31-2017, 12:42 PM   #16
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What is the name and model of the induction top. I am getting induction during my kitchen remodel also. Do you like the induction cooking?

Thanks
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Old 01-01-2018, 12:10 AM   #17
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It’s a GE Cafe model. The GR Monogram model does it also.
Induction cooking is amazing. You can get a special offer that includes induction cookware too. The Bluetooth controller is extra with the care model but included in the monogram.
The only downside is that it’s so fast you’ll have to relearn how to cook to compensate.
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Old Yesterday, 04:58 PM   #18
critter69
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I know this is an old thread but rather then start a new one. I just got one of these, and have tried steaks ( various cuts) and we just don't get it.( the hype, or why these are supposed to be so good) . Maybe Iam doing something wrong, or not doing something I should, but it's why I post this. I can not get one to turn out better ( in fact don't really care for it) then just grilling them on the pit. I've tried a few differant recipes ( all about the same). Am I missing something that needs to be done, that is not stated in any of the recipes ? Can a few of you list your favorite reciepe for steaks this way? ( even burgers, or what ever you prefer done this way). Thanks

Last edited by critter69; Yesterday at 05:01 PM.
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Old Yesterday, 05:43 PM   #19
WhiplashTX
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The whole idea behind SV is that you can cook meat at 130 degrees and no matter how long you leave it cooking, it will still be medium rare. The benefit to this is that the meat continues to break down and tenderize while not losing any of it's natural juices. I love using this method for venison roast or beef sirloin and will usually cook them for 8-10 hours. They come out perfectly medium rare all the way through and almost fork tender.

The problem with this method is it isn't hot enough to render the fat. I've tried it with Ribeyes and New York strip and didn't care for it. For fatty cuts of meat I continue to use a extremely hot grill.
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Old Yesterday, 05:55 PM   #20
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If I were doing a ribeye or fattier cut I’d allow a little longer on the finish grill. For lean venison I finish in a really hot cast iron griddle but only long enough to carmelize the surface. Maybe 1-1/2 minutes per side.
Don’t get carried away with the seasoning for steaks. Salt pepper and many a little garlic powder for the sous vide and adjust when searing it.
Also it is possible to souse vide too long and dry out the cut. A couple hours at 130 is food safe.
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Old Yesterday, 10:32 PM   #21
sir shovelhands
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Quote:
Originally Posted by critter69 View Post
I know this is an old thread but rather then start a new one. I just got one of these, and have tried steaks ( various cuts) and we just don't get it.( the hype, or why these are supposed to be so good) . Maybe Iam doing something wrong, or not doing something I should, but it's why I post this. I can not get one to turn out better ( in fact don't really care for it) then just grilling them on the pit. I've tried a few differant recipes ( all about the same). Am I missing something that needs to be done, that is not stated in any of the recipes ? Can a few of you list your favorite reciepe for steaks this way? ( even burgers, or what ever you prefer done this way). Thanks
The goal with sous vide is uniformity of texture.

With a traditional method of cooking a steak using a high direct heat source, you have a stratification of temperatures through the meat. So the closer you get to the center, the slower it cooks. For example, with a thick cut steak that you want done medium rare, you'll end up with the first few millimeters being well done, then a few millimeters being medium rare, then the middle as rare. Like this:



So with sous vide, you can control the heat temperature to exactly what you want the final product to be and then quickly sear it to get that tasty maillard reaction going on the outside (what people erroneously refer to as caramelization). Perfectly medium rare all the way through like this:



You can also achieve a similar steak using the reverse sear method where you oven cook at ~150F for a while and then grill, but it's not as dummy-proof.

My suggestion: buy thick cut steaks (1.5" to 2"), cook to a few degrees below your target for 2 hours (for me that's 128F). Remove from bags and cook over the hottest heat source you can find for 1 to 2 minutes each side. Personally, I use a hot pan and a searzall and do 2 minutes total.
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Old Yesterday, 11:06 PM   #22
mikeyb_23
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Sirloins are great in it and chicken is too. I do the steaks at 129 for at least a hour, then a hot mesquite fire.
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Old Yesterday, 11:08 PM   #23
critter69
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And you guys really like these better ? Because I don't seem to. Mine looks just like those but I guess I don't care for the texture or the looks when it's done this way. Hot grill with some smoke , I like. What are a few other things you like to make with these ? I need to find something we like, or I need to get rid of it.
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Old Today, 01:02 AM   #24
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Quote:
Originally Posted by critter69 View Post
And you guys really like these better ? Because I don't seem to. Mine looks just like those but I guess I don't care for the texture or the looks when it's done this way. Hot grill with some smoke , I like. What are a few other things you like to make with these ? I need to find something we like, or I need to get rid of it.
Have you ever tried to grill a venison round steak over a fire? Itís nearly impossible not to end up with either an undercooked steak or shoe leather. Maybe youíve figured it out but the beauty of souse vide is I canít screw it up.
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Old Today, 09:45 AM   #25
critter69
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Yes I grill about all the meat we eat, most times I have no problem with any of it, including venison. ( once in awhile I will forget about it, and over do it. Playing darts and beer get in the way) But 99% of the time, no problem. I will give this thing a few more try's, just not sure what to do to change the out come. Any one lookin to buy one ?
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Old Today, 11:35 AM   #26
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I cooked several NY Strips yesterday via sous vide ... 129 degrees for 1.5 hrs. then the sear. One was marinated in red wine, one in a wasabi paste, and the other in rosemary/butter cracked peppercorn. All 3 were perfectly juicy-tender and zero leftovers
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Old Today, 04:08 PM   #27
Airtech
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P.M. me , I am looking for one. Airtech
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Old Today, 04:22 PM   #28
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Tried it with alot of different meats a year or so ago, it all tasted like boiled meat to me. Does look pretty but I like fire in my meat!
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