cetoole Posted August 17, 2011 Report Share Posted August 17, 2011 (edited) Mike, you could easily fit several pounds. I am only doing one pound though,but my machine has an 8.7L capacity, and the one in Jeff's picture is 11.2L. I will definitely post pics, Shelly. Edited August 17, 2011 by cetoole Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 17, 2011 Report Share Posted August 17, 2011 @Colin: Please post pics of brisket when it finishes this fall. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 17, 2011 Report Share Posted August 17, 2011 (edited) Today, I learned that 11 hours at 134 is way too long to Sous Vidify a NY Strip. Edited August 17, 2011 by VPI Quote Link to comment Share on other sites More sharing options...
VPI Posted August 17, 2011 Report Share Posted August 17, 2011 134 degrees. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 17, 2011 Report Share Posted August 17, 2011 No, it cooked it perfectly. It just did so much Sous Vide magic that is got way too tender and kind of a weird texture. It should have been cooked for 2-4 hours max. Quote Link to comment Share on other sites More sharing options...
909 Posted August 18, 2011 Report Share Posted August 18, 2011 paleo (grain-free) meatloaf, sweet potatoes and sautéed spinach Quote Link to comment Share on other sites More sharing options...
grawk Posted August 22, 2011 Report Share Posted August 22, 2011 Chicken and dumplings Quote Link to comment Share on other sites More sharing options...
tyrion Posted August 22, 2011 Report Share Posted August 22, 2011 Smoked bone in pork loin chop with something called java loves rub from a bunch of different pre made rubs I got for a b'day gift. Quote Link to comment Share on other sites More sharing options...
grawk Posted August 31, 2011 Report Share Posted August 31, 2011 Quick chili Canned tomatoes and black beans, ground turkey, sautéed onions and garlic, and home made chili powder (anchos and cumin, in a coffee grinder) Quote Link to comment Share on other sites More sharing options...
Aura Posted September 1, 2011 Report Share Posted September 1, 2011 Meant to post here yesterday. This week Allison and I have been reaching into the cookbook for dinner every night. This was Tuesday's meal - oregano and parsley-crusted tilapia with halved grape tomatoes and green beans. This was last night's meal - lemon-pepper fettucine, parmesan broccoli, and sweet corn (with a decent malbec), Quote Link to comment Share on other sites More sharing options...
HDen Posted September 3, 2011 Report Share Posted September 3, 2011 For you Sous-Vide fellas; http://www.flickr.com/photos/ulteriorepicure/5305943594/in/photostream/ Quote Link to comment Share on other sites More sharing options...
VPI Posted September 3, 2011 Report Share Posted September 3, 2011 Looks pretty good. I am doing a North Carolina style Pork Butt BBQ Sous Vide and shortly thereafter fresh corn on the cob Sous Vided with butter/herbs. Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 3, 2011 Report Share Posted September 3, 2011 For you Sous-Vide fellas; http://www.flickr.co...in/photostream/ I have done beef short ribs for 120 hours, but they did not look that pretty. That said, I do not do tiny little plates of food, I am all about the large quantities of meat. Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 3, 2011 Report Share Posted September 3, 2011 ... I am all about the large quantities of meat. Oh, come on, you're making this too easy! Quote Link to comment Share on other sites More sharing options...
grawk Posted September 4, 2011 Report Share Posted September 4, 2011 city ham, not sous vide Quote Link to comment Share on other sites More sharing options...
grawk Posted September 4, 2011 Report Share Posted September 4, 2011 from scratch macaroni and cheese, also not sous vide Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 4, 2011 Report Share Posted September 4, 2011 From scratch, margherita pizza and Mediterranean flatbread. Quote Link to comment Share on other sites More sharing options...
Edwood Posted September 5, 2011 Report Share Posted September 5, 2011 (edited) Peter's visiting, so we got some prime NY strip steaks from Costco and grilled them on my Big Steel Keg. I have a perfect system for a much faster cook. Using a "Spider" lowering ring with a Big Green Egg 15" Cast Iron grid. Then moving it to a raised grid with diffuser underneath for the finishing cook. Awesome char, and perfectly even doneness. I ended up getting a Thermapen since it's so much faster to read temps, making it easier to cook different doneness for everyone. Cooked 4 steaks at once this time. Then after the steaks were done, tossed some corn on the raised grid. Then removed the grid and cooked up some bacon while I was having the grill cool down. (takes forever to cool down even with the vents shut down completely). And of course I cooked up two batches of bacon. One we all ate right away. The other was for dessert. Chocolate covered bacon. It's cooling in the freezer right now. I blame Grahame and Peter. I'm really curious as to how it will turn out. Edited September 5, 2011 by Edwood Quote Link to comment Share on other sites More sharing options...
Edwood Posted September 5, 2011 Report Share Posted September 5, 2011 Holy shit. I have a new favorite dessert. I would never have thought chocolate and bacon would go together so well..... Quote Link to comment Share on other sites More sharing options...
Grahame Posted September 5, 2011 Report Share Posted September 5, 2011 ^ Excellent. Time for Phase II of .... I trust Peter documented the victims Quote Link to comment Share on other sites More sharing options...
Edwood Posted September 5, 2011 Report Share Posted September 5, 2011 Yes, he just finished processing the pics as I type this post. Including the inferno engulfing the steaks before the Baconing. The bacon grease goodness is cooling down, almost ready to pour it into a jar to save for future cooking. Mmmmm. Lardy goodness. Quote Link to comment Share on other sites More sharing options...
Iron_Dreamer Posted September 5, 2011 Report Share Posted September 5, 2011 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted September 5, 2011 Report Share Posted September 5, 2011 Nice... Bacon strikes again!! Quote Link to comment Share on other sites More sharing options...
Aura Posted September 6, 2011 Report Share Posted September 6, 2011 Tilapia with fingerling potatoes, escarole, and lemon-pepper oil. Quote Link to comment Share on other sites More sharing options...
grawk Posted September 6, 2011 Report Share Posted September 6, 2011 cajun red beans and rice Quote Link to comment Share on other sites More sharing options...
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