MacKenzie Posted November 30, 2017 Report Share Posted November 30, 2017 (edited) 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 ... Add a little cultured butter for more tang. Edited November 30, 2017 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 30, 2017 Report Share Posted November 30, 2017 Still looks yummy, I always love your photos, they always make me hungry, I want to reach into the picture and grab a fork and knife and chow down 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 30, 2017 Author Report Share Posted November 30, 2017 Thanks, Bruce, I am sure there is enough to share. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 30, 2017 Report Share Posted November 30, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 30, 2017 Author Report Share Posted November 30, 2017 Thanks, Tyrus, it won't take you anytime. 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. Quote Link to comment Share on other sites More sharing options...
Pizzaiolo Posted November 30, 2017 Report Share Posted November 30, 2017 Great photos! Nice to see that even YOU eat like us commoners at times! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 30, 2017 Author Report Share Posted November 30, 2017 @ Pizzaiolo, don't let my title fool you. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 30, 2017 Report Share Posted November 30, 2017 @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. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 1, 2017 Report Share Posted December 1, 2017 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. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 1, 2017 Author Report Share Posted December 1, 2017 2 minutes ago, Tyrus said: so, I am now standing by the mailbox to ensure no package thief get it. ROFL Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 1, 2017 Report Share Posted December 1, 2017 Ain't it the truth, ain't it the truth! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 Here yah go! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 2, 2017 Author Report Share Posted December 2, 2017 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. :(:(:( Quote Link to comment Share on other sites More sharing options...
