Ok, Ive gotten into sous vide and bought the joule, anyone else do this method? Have any tips or tricks?
Sous Vide
Never had the time to get into it but my understanding is to make sure the bag seal is solid, which I guess is kind of obvious. I want to get into it in the future though when I have more time.
Posted by TaurusinTexasHave to google both Words...?
Ok, Ive gotten into sous vide and bought the joule, anyone else do this method? Have any tips or tricks?
Well...3 words.
joule Is the third...darn!
joule Is the third...darn!
Posted by ReincarnationI dont just cook, I even have a food blog. I also have an extensive garden, so I can grow my own vegetables - sometimes even I think, my hobbies resemble a little too closely to an 80 year old woman ?... hate to be all sun sign here but I am a Taurus ?Posted by TaurusinTexas
Ok, Ive gotten into sous vide and bought the joule, anyone else do this method? Have any tips or tricks?
A woman who cooks!click to expand
I've been looking into it along side the process for wet-aging steaks. I'm aware of it, but wouldn't have any tips aside from making sure the bag is sealed and the temperature is controlled. Sounds pretty straight forward though.
Posted by TaurusinTexasAre you able to share the food blog or is it private?Posted by ReincarnationI dont just cook, I even have a food blog. I also have an extensive garden, so I can grow my own vegetables - sometimes even I think, my hobbies resemble a little too closely to an 80 year old woman ?... hate to be all sun sign here but I am a Taurus ?Posted by TaurusinTexas
Ok, Ive gotten into sous vide and bought the joule, anyone else do this method? Have any tips or tricks?
A woman who cooks!click to expand
Posted by ChuckcemYeah I think I remember reading something about taking care of the presentation, because sous vide causes meats to take on a weird color so there's even more of an importance of a good sear after it's done.
I've been looking into it along side the process for wet-aging steaks. I'm aware of it, but wouldn't have any tips aside from making sure the bag is sealed and the temperature is controlled. Sounds pretty straight forward though.
Posted by rabidtalkerRight, there's no searing or browning in that process. Most people don't like the look of meat that hasn't come in contact with a hot physical surface (or that's covered in a marinade).Posted by ChuckcemYeah I think I remember reading something about taking care of the presentation, because sous vide causes meats to take on a weird color so there's even more of an importance of a good sear after it's done.
I've been looking into it along side the process for wet-aging steaks. I'm aware of it, but wouldn't have any tips aside from making sure the bag is sealed and the temperature is controlled. Sounds pretty straight forward though.
click to expand
Posted by ChuckcemThis is a nice albeit long article which is a fun read:
Right, there's no searing or browning in that process. Most people don't like the look of meat that hasn't come in contact with a hot physical surface (or that's covered in a marinade).
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Posted by rabidtalkerGreat article!Posted by ChuckcemThis is a nice albeit long article which is a fun read:
Right, there's no searing or browning in that process. Most people don't like the look of meat that hasn't come in contact with a hot physical surface (or that's covered in a marinade).
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
click to expand
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