OK, So I followed a lead by a friend here and got myself a nice, simple, easy to run, no frills Sous Vide heater. He and another here use this same heater with great success. Me too, now.
Lovin It! I've done two meals of Smoked Salmon, and yesterday did a small piece of Pork Loin as an experiment. Not sure the "Vide" part applies, I used a vacuum bag, but my sealer burned out it's heater strip. So it is going back for service or replacement.
So Sous... bagged?
Anyway, since Pork is so user friendly, and well done is fine, I put my, umm, experiment in a 160 degree bath for ~3 hours. It was done, but perfectly moist at carving.
Just SPOG'd, with a pat of butter. Simple minds=Simple pleasures. And a cobbett of corn, done toward the end. Bagged in a small baggie with a pat of butter. (immersed frozen) for ~15 minutes. (Guessing, it got hot.)
When I pulled my little Loin Roast, it looked very forlorn and peaked. But I had a plan.
I don't have a flame thrower, but I do have a damn good Torch I like. Look out little Loin, here comes your trial by fire.
Now, I was told to dry your meat before you sear it. But I didn't want my yummy SPOG on paper towels, they don't taste good to me. So I let my torch blow dry my Little Piggychunk. And sear it as I went along. Not blackened, just a nice light sear. This is white meat, I just wanted to give it a California Tan.
Using the torch, I gave my Sous Bagged Piggychunk a nice spray on tan.
OH Baby! It was all over but the carvin!
I love Brown Gravy! Hell, I love any gravy! But had some Brown Gravy stuff in the cupboard. Works for me!
Cut the corn off the cob, poured the butter and corn juice on it. A very light salting, and a generous Peppering, it was fork tender and well liked by me and the dog.
(The wife had come home and ate an Atkins, so she wasn't hungry, and not a big fan of Pork Roast anyway. But she thought it smelled really good, she told me. I'll take it!)
OK, in closing...
I tried a 2 gallon pail from Lowe's that I used for Crab Bait in Washington State for my first Sous Vide tank. It worked fine, just a little crowded. I needed someting bigger. I'd been hunting...
I saw a "Mixing Bucket" on the Lowe's website. BPA Free it shown, and it has the food symbol (Glass and Fork) on it as well. $4.95
Well, for a fiver, I can 'speriment. I got 2, and cut one down to ~ a 4 gallon sized, handle-less bucket.
I know, what's the heat going to do to it? Not a damn thing so far. Not at 145 degrees F (62.7778 C, Disco) for 12 hours, Nor at 160 degrees F (71.111 C for you Disco). So I'm callin my Bath Bucket a success.
Next is probably a towel wrap blanket to help insulate it.
Why not a cooler? Well, ain't found one I like enough to buy one. And I'm Sous Vide hungry right now.
Why not a red 3 1/2 gallon bucket? Well, it's not BPA Free. But more importantly it costs nearly the same, and has the handle rim I'd want to remove or at least modify.
So I picked the 5'er for me. I'll take practical over purdy any day.
The Point to it is on that plate up there.
Lovin It! I've done two meals of Smoked Salmon, and yesterday did a small piece of Pork Loin as an experiment. Not sure the "Vide" part applies, I used a vacuum bag, but my sealer burned out it's heater strip. So it is going back for service or replacement.
So Sous... bagged?
Anyway, since Pork is so user friendly, and well done is fine, I put my, umm, experiment in a 160 degree bath for ~3 hours. It was done, but perfectly moist at carving.
Just SPOG'd, with a pat of butter. Simple minds=Simple pleasures. And a cobbett of corn, done toward the end. Bagged in a small baggie with a pat of butter. (immersed frozen) for ~15 minutes. (Guessing, it got hot.)
When I pulled my little Loin Roast, it looked very forlorn and peaked. But I had a plan.
I don't have a flame thrower, but I do have a damn good Torch I like. Look out little Loin, here comes your trial by fire.
Now, I was told to dry your meat before you sear it. But I didn't want my yummy SPOG on paper towels, they don't taste good to me. So I let my torch blow dry my Little Piggychunk. And sear it as I went along. Not blackened, just a nice light sear. This is white meat, I just wanted to give it a California Tan.
Using the torch, I gave my Sous Bagged Piggychunk a nice spray on tan.
OH Baby! It was all over but the carvin!
I love Brown Gravy! Hell, I love any gravy! But had some Brown Gravy stuff in the cupboard. Works for me!
Cut the corn off the cob, poured the butter and corn juice on it. A very light salting, and a generous Peppering, it was fork tender and well liked by me and the dog.
(The wife had come home and ate an Atkins, so she wasn't hungry, and not a big fan of Pork Roast anyway. But she thought it smelled really good, she told me. I'll take it!)
OK, in closing...
I tried a 2 gallon pail from Lowe's that I used for Crab Bait in Washington State for my first Sous Vide tank. It worked fine, just a little crowded. I needed someting bigger. I'd been hunting...
I saw a "Mixing Bucket" on the Lowe's website. BPA Free it shown, and it has the food symbol (Glass and Fork) on it as well. $4.95
Well, for a fiver, I can 'speriment. I got 2, and cut one down to ~ a 4 gallon sized, handle-less bucket.
I know, what's the heat going to do to it? Not a damn thing so far. Not at 145 degrees F (62.7778 C, Disco) for 12 hours, Nor at 160 degrees F (71.111 C for you Disco). So I'm callin my Bath Bucket a success.
Next is probably a towel wrap blanket to help insulate it.
Why not a cooler? Well, ain't found one I like enough to buy one. And I'm Sous Vide hungry right now.
Why not a red 3 1/2 gallon bucket? Well, it's not BPA Free. But more importantly it costs nearly the same, and has the handle rim I'd want to remove or at least modify.
So I picked the 5'er for me. I'll take practical over purdy any day.
The Point to it is on that plate up there.