Food

[Dan R]

I have been playing with sous vide and meats lately. Tonight, I had eye of round, which is not that tender. Coated it in olive oil then some gray sea salt and cracked black and then sous vided'd it for 30 hours at 130oF. It was good and tender and tasty after searing on a hot pan. A slight shift in texture from the SV process. One can tell too when SV'ing chicken breasts.

Normally, I will take NY strip and SV it for about two hours at 130oF. I'll then sear it on a pan. My grill, sadly, does not get hot enough. The color is fantastic. It is the same color from one side to the other unlike grilling a steak.

Cheers!

Dan

[Seriously]

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Big Thread , hungry mouths

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Geoffbot is the most interested in food

Tonight, I had eye of round, which is not that tender. Coated it in olive oil then some gray sea salt and cracked black and then sous vided'd it for 30 hours at 130oF.

30 hours ???!!! , don't you mean 3 Dan ??

My girlfriend just bought a slow cooker at weekend, I browned some cubed beef in a pan and we made a really nice stew - onions carrots etc, was cooked for about 4-5 hours whilst we went bike riding - I know it's not sous vide, but it was amazingly tender.

[Henry Krinkle]

30 hours ???!!! , don't you mean 3 Dan ??

I am pretty sure he means 30.

[Seriously]

I am pretty sure he means 30.

[Henry Krinkle]

Thanks to a tip from a chef friend a few years ago I learned that chanterelles can be kept for a couple of months resulting in the ability to produce a delicious tetrazzini at the end of October.

[geoffbot]

[Dan R]

Big Thread , hungry mouths



Geoffbot is the most interested in food




30 hours ???!!! , don't you mean 3 Dan ??

My girlfriend just bought a slow cooker at weekend, I browned some cubed beef in a pan and we made a really nice stew - onions carrots etc, was cooked for about 4-5 hours whilst we went bike riding - I know it's not sous vide, but it was amazingly tender.

Definitely 30 hours. It made it nice and tender. I can't recall all of the discussion, but using a SV sometimes calls for different protocols for food safety.

For example, cooking ribeye or NY strip at 130°F for two hours is like cooking it on a grill. The heat is not high enough to kill any microbes, but is also not long enough to affect the texture. You just try to not poke it a lot as that is where the germs can go in away from the searing heat.

With eye of round, you have a tougher cut so want to make it tender. That happens after 24 hours of 130°F heat. At that point, it has become more tender. As well, at that point, you have been at 130°F long enough that there shouldn't be any microbes. If you go longer, you run the risk that it becomes too tender, and believe me, you do not want that.



Dan

[Henry Krinkle]

Looks like an interesting variety. Any idea on the range of heat in those?

[Henry Krinkle]

Botullism can't survive in an acidic anaerobic environment. Anything over a PH of 4.5 can be deadlyf, but 4.0 is considered safe with a margin. It's a pretty good idea to check the PH if one is fermenting something for a long time.

This is #9, Leftfield, started on Oct. 5 and I also tested batch 2 of #6, started around September 25.



#6 tested out at 3.18. Oh, the wonders of salt and sugar water.

[geoffbot]

Looks like an interesting variety. Any idea on the range of heat in those?

Had some last night. 'quite hot'. I'll elaborate over time.