"Sous Vide" Discussion

Discussion in 'Sous Vide Cooking' started by sqwib, Mar 8, 2014.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Squirrel, great looking grub, congrats on the future purchase, your gonna love the immersion circulators.

    Love your sealer that is something I would love to get my hands on.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Here ya Go!
     
  3. fatty patty

    fatty patty Fire Starter

    Any man on here who prefers French underwater bag cooking to low and slow wood smoking might want to question his sexuality? Seriously. If it's the end result then use an oven. If it's time honored, fire tending, smoke smelling, skillful cooking labor,then your're in the right place. I'd suggest running away from this cooking technique faster than the French ran away from the Germans.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    YEOWZA !!!!!! I'm glad I'm not on this thread........ Said like a true PATRIOT ..... AMEN........
     
  5. brandon91

    brandon91 Meat Mopper

    I've never actually read anything that ignorant on these forums, that is if it was serious.
     
    parman likes this.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If I brought home or had another cooker project my wife would kill me! But those darn photos Sqwib is make it tempting. She has requested a hot tub, sous vide whole hog anyone!!!
     
  7. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I am game Case!

    Maybe we can use one of those huge vacuum bags for the bankets to seal the hog in. It might take a few days to get the full effect. Maybe a way to kill time you can teach me the fine art of the "Mini". I have a pretty decent pizza dough recipe. Been known to be diverse enough to be able to cook more then BBQ. I have also been playing with a concept dish of Fried Chicken and Dumplings.

     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Yep even ignorant folks are entitled to their opinion, just wish they wouldn't clutter up an ongoing USEFUL thread such as this with USELESS statements.

    Its a shame but his insults were threefold, suprised the Mods haven't jumped on this one as I am sure it violates forum Policy.

    Therefore, you agree not to post, email, or otherwise make available Postings:
    • that are unlawful, harmful, threatening, abusive, harassing, defamatory, pornographic, libelous, or invasive of another's privacy, or harmful to minors in any way;
    • that harass, degrade, intimidate or are hateful toward an individual or group of individuals on the basis of religion, gender, sexual orientation, race, ethnicity, age, or disability;
    • that include personal or identifying information about another person without that person's explicit consent.
    • that are false, deceptive, misleading, deceitful, misinformative, constitute "bait and switch" or impersonation of any person or entity;
    • contain your own or a third party's advertising, branding or promotional content;
    • that infringe any proprietary rights, including copyright, of any party, or Postings that you do not have a right to make available;
    • restrict or inhibit any other user from using and enjoying the Huddler or Smoking Meat Forums sites or the Huddler or Smoking Meat Forums services offered on them.
     
    parman and diggingdogfarm like this.
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Think so
    Dave this statement really saddens me
     
  10. sqwib

    sqwib Smoking Guru OTBS Member

    If you are serious, to be safe, read up on it a bit more because thickness of meat comes into play when Sous Vide Cooking.
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    faster than the French ran away from the Germans. ++++ Said like a true PATRIOT ..... AMEN........


    The response was about the French.... and how we died to cover their behinds.... the rest of (fatty patty's) post is garbage.... Should have been deleted by a mod....

    fatty patty must be someone's brother/sister-in-law.....




    Sorry for not making that clear.... I'm an idiot at times and you ALL know it....
     
    Last edited: Jul 29, 2014
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yep. That's what makes a true patriot...not using French sounding cooking techniques.

    That makes all andouille makers...what?
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    Hey, smoke...... You got a dog in this fight ????????
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    Got it, thanks
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Edited: nothing important to say
     
    Last edited: Jul 29, 2014
  16. I agree but it doesn't bother me a bit, I actually love to set back and watch some folks wallow in their willful ignorance. It makes me smile! :biggrin:


    ~Martin
     
  17. dcarch

    dcarch Smoking Fanatic

    Please, please, please leave that post alone!

    So that I can come back to it again and again whenever I need to have a good laugh.

    dcarch ( going now to check my sexuality) [​IMG]
     
  18. Call me an effeminate Frenchman if you would like, but I have a question for those still interested in the original topic...what are your thoughts / experience with rubs and sous vide? I've played around with several different combinations / methods and have noticed the steak is much juicier if I season after the bath....but then I don't get the flavor of the rub through the steak as much. I thoguht the solution might be to cook, season then sear but that didn't quite give what I was looking for. Now contemplating making two varieties of rub - one with salt and one without, the intention being to rub without salt, cook, rub with salt then sear.

    Anyone have any thoughts / experience?
     
  19. sqwib

    sqwib Smoking Guru OTBS Member

    For chicken I have found that fresh herbs penetrate well.
    For beef and pork I have been very conservative with spices so I can't reallygive aadvice on this other than be conservative with spicing prior to sous vide. Some things may have a negative impact on flavor.
    What I have been doing that gives better mouth feel and flavor is to pre sear Sous vide then sear again. Believe it or not you have less heat penetration on the post sear if you presear resulting in a more even cooking.
    I have tried teriyaki and smoking prior to Sous vide as well and neither was any better than the ones without seasoning.
    If I have time I will post my last chicken cook
     
  20. I've found the same as SQWIB with pre-sear and post sear combinations. As to herbs or rubs I find that to get penetration into beef, pork, chicken you usually need some fat and salt to act as a delivery vehicle to get flavor into the meat. However some things such as garlic do often not taste as good as other techniques. I've tried marinade, pre-sear, and post for pork / tougher beef cuts and been impressed with marinades that have a lot of flavor but don't have a lot of acid or you end up with mushy protien by the time it's done.
     

Share This Page