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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
MacKenzie

This Is Not How I Planned Dinner

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I thought I'd make a sous vide pork steak dinner and finish it on the KK, looking forward to a great sear, etc.

The day slipped by and I didn't start the bread until about 6:00PM and by now it is pitch dark outside. The pork steak has been in the sous vide bath since about 2:30 PM at 138F. Well by the time the bread was baked I wasn't going to start the KK for a sear so ...

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Add a little cultured butter for more tang. ;)

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Edited by MacKenzie
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Looks good, a country meal. Did a few pork pieces this week also in the sous vide and seared. A new toy just learning, hope to approach your expertise someday.

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Thanks, Tyrus, it won't take you anytime. :smt023:smt023 There is some reading one has to do at the beginning on the sous vide method of cooking to make sure it is done safely but once that is under your belt it is all good.

I did a 4 hour light brine on the pork steak. I find that helps a lot. :)

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@Tyrus - lots of good intell on the web about SV cooks (Moderist Cuisine, Serious Eats). MacKenzie and I have experimented on several cooks - see posts in the Sous Vide section of the Forum. Only thing that I've struggled with was mashed potatoes - I found that it takes longer and a bit higher temperature than the standard literature says. MacKenzie experimented with some malted enzyme. It made the potatoes very creamy, but I didn't like the flavor it imparted to the spuds. We also tried to optimize a "hot & fast" method for poaching eggs, as the preferred "low & slow" method takes 45+ minutes. MacKenzie got it down, but I bailed because it was taking 3 steps to get the whites set without setting the yolks - sous vide, then ice bath, followed by boiling water bath. I just plan ahead now for the longer cooking time. 

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3 hours ago, tony b said:

@Tyrus - lots of good intell on the web about SV cooks (Moderist Cuisine, Serious Eats). MacKenzie and I have experimented on several cooks - see posts in the Sous Vide section of the Forum. Only thing that I've struggled with was mashed potatoes - I found that it takes longer and a bit higher temperature than the standard literature says. MacKenzie experimented with some malted enzyme. It made the potatoes very creamy, but I didn't like the flavor it imparted to the spuds. We also tried to optimize a "hot & fast" method for poaching eggs, as the preferred "low & slow" method takes 45+ minutes. MacKenzie got it down, but I bailed because it was taking 3 steps to get the whites set without setting the yolks - sous vide, then ice bath, followed by boiling water bath. I just plan ahead now for the longer cooking time. 

Thanks Toney, I will try. Recently purchased a book called, " The Essential Sous Vide Cookbook." It gives all the starting points for time and temp for a variety of meats, veggies and more. Chicken wings were my latest experiment, sous vide in sauce { whatever you prefer } then off to the grill for a little crisp and color. Taste is fine because it penetrates, you can always kick it up a notch at this point. And by the way, I purchased the purple crack from Australia for $133 at the 2.2 lb level including shipping. Now I won't be keeping it all for myself, it is Christmas, and I thought it may be welcome to some in the family as gifts [ those that are obsessed backyard chefs } so, I am now standing by the mailbox to ensure no package thief get it.

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Neat, Tony. I waited all day for a UPS delivery that was at he terminal about 40 miles from me since last evening, delivery was to be today. It is now 9:30 PM and there is no way UPS is going to deliver it until at least Mon, days late, frustrating. :(:(:( 

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