You have created an interest but do I need a food saver to use it? Other than a container what do I need? should food be put on a rack?
I'll look into it but I wish there was one I could try first.
I watched a video for brisket from smoker to bath to torch sear on briskets and butts. I am looking at the Flat Irons that I will be cooking tomorrow and wishing I could try it on them.
I am guessing you go by pound, thickness, and temp but I'm not sure when you know it's done. On a brisket, 1/2 turkey, or butt how do you know? I mean I saw a full brisket and 2 butts bath for 60 hours at 145 degrees. What happens if time is 4 hours longer/ shorter?
I would probably start with small chuck roasts, smoking before bathing to get the hang of it before I were to waste a 15lb brisket.
And, just to think, I had my eyes one one of these but it may have to wait...
Quote:
Originally Posted by Fire Me Boy!
If you've never played with sous vide, entry is pretty inexpensive these days. You can get a decent circulator for $100 and a quite nice Joule for $150.
Everyone talks about steak, but it really shines, IMO, with chicken, pork, and fish. Chicken at 140-145, medium rare pork, and perfectly cooked fish are where it's at.
And things you wouldn't think of - custards that are finicky, creme brulee is super easy, and even dulce de leche just by pouring a can of condensed milk into a ball jar and letting it sit.
You might enjoy this thread: http://www.chiefsplanet.com/bb/showthread.php?t=243228 |