Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

mich: Feb 28, 2003; I may be racist but I'm the good kind of racist! You better put down those chopsticks, you HITLER!

The blow torch attachment thing Dave Arnold of Cooking Issues has been working on is on kickstarter now: http://www.kickstarter.com/projects/1708738346/the-searzall

# ¿ Nov 29, 2013 19:24

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# ¿ Apr 30, 2024 08:23

mich: Feb 28, 2003; I may be racist but I'm the good kind of racist! You better put down those chopsticks, you HITLER!

Phanatic posted:

FWIW, I just tried short ribs. According to the waiter at Ma Peche, where I've had the best ones I've ever tasted, they do them there at 143F for 36 hours.

He's a liar. Either they did them at a higher temp or for a longer cook because these came out like steak. Not that there's anything wrong with that, but I was hoping to get to the fork-tender succulence of the ones as the restaurant.

So not as successful an outcome as I wanted, but they were still damned good with a port-wine reduction and pan-roasted rosemary/garlic taters.

What I'm thinking is that further experimentation is definitely called for.

Here are results of different temps/times on short ribs, you can see which one you are going for and try that:

http://www.chefsteps.com/activities/short-ribs-time-and-temp

# ¿ Jan 16, 2015 05:25

mich: Feb 28, 2003; I may be racist but I'm the good kind of racist! You better put down those chopsticks, you HITLER!

You can try the cooler method for short cooks, like for a steak or eggs. It requires some fiddling but then you can get a sense for the idea of some of the results of this method of cooking.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

# ¿ Jan 29, 2015 21:37

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle