John & Christine
Milford
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eribac wrote:If you don't have a moist setting on your vacuum sealer, there are a couple ways you can still do this.
First, if you plan on freezing you can freeze your items first. Then the marinade become a solid and will not be sucked up into your sealer.
--eric Oh my...That is absolutely brilliant. Just freeze the intended sauce and throw it in,vacuum and then cook. Now everyone can try this.
Eric have you tried this method(sous vide) also? Did you find it as easy and delicious as I?
Christine
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eribac
Minnesota
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John & Christine wrote:Eric have you tried this method(sous vide) also? Did you find it as easy and delicious as I?
Christine
Christine - I have yet to try the technique, but have seen it being used on TV (Top Chef, ICA, etc...) and read about it quite bit in the last year or so.
The reason I haven't tried, is because I have not been about able to get over the presentation of the food cooked this way. It always looks pale, like it was poached and I generally don't care for the texture of poached food.
But you have given me some great ideas here, and I might play around with this in the near future. I never thought about using the crock-pot, or using this as a 'make ahead meal' for camping. It may also be a way to get some good eat at hunting camp this November.
--eric
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John & Christine
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Please keep me posted....
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mitch5252
NW Tennessee
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I am also a big fan of Top Chef and was interested in this type of cooking. But for the life of me, I couldn't quite figure out what they were saying and therefore, couldn't spell it to look it up. Thanks for the spelling!
I found this on the web, and had thought the same thing about not being able to set a precise temperature with my slow cooker.
Why not just use a slow cooker for sous-vide?
Using the Thermal Circulator in a stockpot, I set the target temperature to 131°F—the temperature I use to get my meat medium rare. With the Slow Cooker, you can’t program the temperature, only the time. So to get the same temperature, I set it to High; and when the temperature in the Slow Cooker reached 131°F, I set it at its standard, variable Keep Warm setting. When I submerged FoodSaver bags of steak in both, the Thermal Circulator’s internal thermometer showed that it had adjusted itself to maintain constant temperature. But a digital-probe thermometer showed that the temperature in the Slow Cooker had dipped. I switched the latter back to High to heat it up again. Once it reheated, I switched it back to Keep Warm and had to constantly keep an eye on it, fiddling with the buttons for much of the two-hour cooking time.
Once the time was up, I let the steaks rest a few minutes and then cut them open. The Slow Cooker meat was not bad, but slightly dark around the edge. The Thermal Circulator’s was remarkable. It was tender pink from edge to edge.
So, certainly not being able to afford a Thermal Circulator ($950), I started thinking and came up with using my digitally controlled deep-fryer (a necessary purchase when we moved to the South...the bane of my hips...). I have all the parts in the dishwasher right now, and a chicken breast sealed with teriyaki and onions waiting in the fridge.
I'll let you know how it works out.
Michelle
EDIT: I will, of course, use water in my deep-fryer - not grease!! 
* This post was
edited 10/16/07 03:29pm by mitch5252 *
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John & Christine
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Yes Michelle do let me know how it works out. I also have a digitally controlled deep fryer so I await your results.
Though I am totally happy with the performance of the Crock with Pork and Chicken I knew beef would not work due to the higher temp. Once at temp the Crock stayed at the temps listed above with no variations. I know this is not the Crock being smart about the temp and adjusting, its just working at the pre set range. This temp works for chicken and pork...oh fish too though it cooks pretty fast.
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Elde
Bremerton, WA
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John & Christine wrote:As far as manufacturers hawking there equiptment....this was my idea. I have yet to see a manufacturer advertise this. I actually tried boiling the water at 1st in a pot but found it so difficult to maintain temp. I was continuously adding water, then it would cool down to temps in the low 130's...then water would evaporate making the water start to boil.
Is that with an electric stove? Or are RV gas stove controls not precise enough?
On my (home) gas range, the trick is to bring the water to a medium/low simmer (not boiling) first, then add the food. Sometimes it takes some adjusting of the temp and cover on/off - but I rarely have to add liquid in significant quantities.
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Elde
Bremerton, WA
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Scrapz wrote:I love that show too and was interested in this cooking method. I too was wondering how to keep the liquid from getting sucked into the motor. I don't have a "moist" setting so I wouldn't be able to vacuum seal a bag with liquid. I can seal the bag without a vacuum though. I wonder if that would work.
If your vac sealer has a 'seal' button, you may be able to leave a longer-than-normal 'neck' on the bag, start your sealing process normally, then hit 'seal' to stop vacuuming and start sealing.
Check your manual as always.
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John & Christine
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Elde wrote:John & Christine wrote:As far as manufacturers hawking there equiptment....this was my idea. I have yet to see a manufacturer advertise this. I actually tried boiling the water at 1st in a pot but found it so difficult to maintain temp. I was continuously adding water, then it would cool down to temps in the low 130's...then water would evaporate making the water start to boil.
Is that with an electric stove? Or are RV gas stove controls not precise enough?
That was with our home electric range. I am sure it could be done I just didnt have the patience. I like the set it and forget it method.
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mitch5252
NW Tennessee
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In following up with my earlier post (using an electronically controlled deep-fryer filled with water, not grease) - the deep-fryer would not stay "on" and there is no way of making it stay on longer than 99 minutes. The machine is a T-Fal.
I then moved the chicken breast to my crock pot (pre-heated on high). It was a horrible, horrible thing to do to a chicken breast! I plan to try it one more time, in the crock pot, set on low.
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John & Christine
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mitch5252 wrote:
I then moved the chicken breast to my crock pot (pre-heated on high). It was a horrible, horrible thing to do to a chicken breast! I plan to try it one more time, in the crock pot, set on low. Dont give up. My 1st few attempt came out like sawdust. Our dog enjoyed it though.
What I suggets you do is test the temp of the crockpot 1st. Fill with water and see what you have for temps throuhout the settings. I found that chicken cooked on low around 165-170 for 8 hrs was best. Experiment with single breasts so you dont waste money.
Ty something simple like a breast with salt,pepper and rosemary.
Tonight we are having chicken breast with homemade roasted corn salsa as the sauce.
-Christine
* This post was
edited 10/18/07 08:34am by John & Christine *
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