Anyone doing sous vide cooking?

[peterb]

Good to hear! How long did you cook the steaks for, and at what temperature?

[jimborae]

Good to hear! How long did you cook the steaks for, and at what temperature?

2 hours @ 54.5'c, seasoned with salt & pepper.

[Moby-Dick]

bit of a tangent - has anyone tried dry aging their steak at home ? Went on a meat curing course at the weekend - I've got brisket curing at the moment for salt beef, will be curing some loin joints for bacon in a few days, when when a few more components arrive I'll be converting a spare fridge to use as a dry ager, initially to make snacking chorizo but the same kit can be used to dry age beef ( at a lower temperature than you would cure beef ) You can also cheat with some very clever semi permeable bags ( food equivalent of goretex ) and use a regular fridge.

[TheAnimus]

Oh aging beef is dedicated. You going to get a dedicated fridge? My understanding is you need really low temp and some are just not up to it. Kenji has a great write up: http://www.seriouseats.com/2013/03/t...f-at-home.html

I've done some brining/curing of pork. There are lots of attempts to reverse engineer the fat duck pork belly, I'd recommend the chefsteps simple one https://www.chefsteps.com/activities...-pork-belly--2

[Moby-Dick]

I've got a spare fridge, along with a temp/humidity controller for the humidifier. It might not be cold enough for aging the beef though. if not I'll stick with curing

if anyone is interested , this is the course I did

http://www.coldsmoking.co.uk/default.asp?contentID=587

[TheAnimus]

That sounds like great fun! Envious of your space.

You going to get / already got a smoker?

[Moby-Dick]

I've got the Kamado BBQ which is ok for hot smoking , but I may well build the cardboard box special for cold smoking.

[snedger]

Some words of thought you possibly don't want to inner hear when you return to your abode during a long cook "mmmm, that smells nice!"

[JustinBedford]

I'm using the cheap Aldi Sous Vide. poached eggs are the most common cook in mine 62.5c for 1hr at least twice a week. But steaks, home smoked bacon, vanilla base for ice cream all have been cooked in the few months that I've had it for.

Note to others though dont leave the pan your using for sous vide cooking just on laminate work surface for extended cooks. 24 hour pork belly bacon resulted in the laminate work top separating a little on the join of two worktop pieces. My mrs wasn't happy with that.