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Getbig Main Boards => Gossip & Opinions => Topic started by: Shockwave on February 08, 2014, 04:32:25 PM
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Here goes nothing Adam. Im using my lunch cooler and ziplock bags with a couple of prime ribeyes.
Water temp set at ~125 +-2 degrees
Timer set @ 45 minutes... how long does it usually take for the meat to be cooked through?
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Are you cooking a single slice of sandwich meat?
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.
http://en.wikipedia.org/wiki/Sous-vide
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Here goes nothing Adam. Im using my lunch cooler and ziplock bags with a couple of prime ribeyes.
Water temp set at ~125 +-2 degrees
Timer set @ 45 minutes... how long does it usually take for the meat to be cooked through?
45 minutes should do it. I leave mine in around that time to an hour or so. You can leave longer just fine as well.
What size is your cooler? You may need to go with 130 or so if on the small side.
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45 minutes should do it.
What size is your cooler? You may need to go with 130 or so if on the small side.
It's a LARGE lunch cooler. Larger enough to fit my 2 chicken and rice tupperwares, 4 pepsi max cans, and a water bottle.
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45 minutes should do it.
What size is your cooler? You may need to go with 130 or so if on the small side.
I bet that's why 140 works for me, I'm using a pretty small cooler.
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Don`t forget to dry your meat after the bath for the sear.
For the Sear, get your skillet very hot and then only go for around 30 seconds or so each side or until you get a good crust. Should be around 30- 45 seconds.
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Make sure to save your juices that accumulate in the bag.
After the sear, dump them over the meat.
You do not have to let your meat rest afterwards since it did its cooking in the water bath.
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Thanks for the heads up Adam. I didn't think of either of those. I was goign to go 1 minute on each side + fat side for the sear.
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Here is a video primer before you do it. Make sure to watch and familiarize with it.
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Also, what are you using to sear the meat? Make sure its Cast-Iron or stainless. You do not want to use a non-stick skillet.
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Also, what are you using to sear the meat? Make sure its Cast-Iron or stainless. You do not want to use a non-stick skillet.
I use a cast iron skillet with light extra virgin olive oil.
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I use a cast iron skillet with light extra virgin olive oil.
I wouldn`t use extra virgin at all. Its got a low smoke point and quickly turns rancid when heated to those temperatures. Just use regular vegetable oil or Canola.
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It will work in a pinch, but there is a slight risk of an off taste if it gets too hot for too long.
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Turned out delicious. Excellent. Ill use a different oil next time though.
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Turned out delicious. Excellent. Ill use a different oil next time though.
Awesome!
It will get easier and easier the more you do it. You will get it down in no time.
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shock - what kind of steak was it?
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shock - what kind of steak was it?
prime ribeyes
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Ribeyes are my favorite.
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Love Ribeye!
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It turned out amazing. I probably should have had the heat higher during mh sear, crust wasnt quite as even or thick as I would have liked, but the steak was amazing, perfect color throughout.
I used a seasining mix called 'steak chop', great stuff.
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It turned out amazing. I probably should have had the heat higher during mh sear, crust wasnt quite as even or thick as I would have liked, but the steak was amazing, perfect color throughout.
I used a seasining mix called 'steak chop', great stuff.
Good deal! I just use Salt and Pepper and nothing else.
I load up the pepper and salt and it helps with a nice crust.
I like to start the pan with nothing in it on medium heat for about 10 minutes first to heat it up. Then I turn it to high and just right before I put the stakes in, I put the oil in and wait for the first wisp of smoke. Then the steaks go in. If you put the oil in first and then heat the pan, your oil will smoke before the pan is high enough heat.
Also, don`t be scared to flip as many times as you want if you have to.
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Good deal! I just use Salt and Pepper and nothing else.
I load up the pepper and salt and it helps with a nice crust.
I like to start the pan with nothing in it on medium heat for about 10 minutes first to heat it up. Then I turn it to high and just right before I put the stakes in, I put the oil in and wait for the first wisp of smoke. Then the steaks go in. If you put the oil in first and then heat the pan, your oil will smoke before the pan is high enough heat.
Also, don`t be scared to flip as many times as you want if you have to.
Are you cooking vampires?
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Here is a video primer before you do it. Make sure to watch and familiarize with it.
Looks delicious
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Are you cooking vampires?
Lol. Nice edit Mr. Intellectual. Stakes... priceless.
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Lol. Nice edit Mr. Intellectual. Stakes... priceless.
Yes, pointing out a typo. Truly the pinnacle of humor
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And I thought taking 7 years to draw a fucking maze was a waste of time.
Some people have way too much time on their hands.
Take this prick for example
http://www.insearchofheston.com/2013/04/how-to-make-hestons-perfect-in-search-of-perfection-roast-chicken-sunday-dinner-recipe/
2 days to cook a fucking chicken ::)
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I skim read the title of this thread and thought it was Shizzo attempting suicide for the first time.
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I wouldn`t use extra virgin at all. Its got a low smoke point and quickly turns rancid when heated to those temperatures. Just use regular vegetable oil or Canola.
Yeah I learned not to use extra virgin olive oil or butter...made my steak bitter.
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And I thought taking 7 years to draw a fucking maze was a waste of time.
Some people have way too much time on their hands.
Take this prick for example
http://www.insearchofheston.com/2013/04/how-to-make-hestons-perfect-in-search-of-perfection-roast-chicken-sunday-dinner-recipe/
2 days to cook a fucking chicken ::)
what a heap of fucking shit. 2 days and all that fucking around for disgustin slimy looking pink chicken.
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Hey adam, im thinking about trying souse vide to cook my chicken breasts. .... have you ever tried it? What temp should I aim for with chicken breasts?
im thinking about dropping them in the water when I leave for thd day and finishing them when I get home.
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what a heap of fucking shit. 2 days and all that fucking around for disgustin slimy looking pink chicken.
I once saw the twat cook a chicken on TB and he paid £15 for a chicken fucked around for 24 hours and then injected it after he cooked it with melted butter.
He could have put a fillet on a George Foreman grill and put butter on it, it would have been exactly the same.
Same with this Souse Vide for steak, for the effort does it taste that much better?
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Hey adam, im thinking about trying souse vide to cook my chicken breasts. .... have you ever tried it? What temp should I aim for with chicken breasts?
im thinking about dropping them in the water when I leave for thd day and finishing them when I get home.
For Chicken Breast, I think 140 degrees is optimal. This is when chicken tastes the best, is most moist and tender. Keep in there for 1 hour and 35 minutes minimum. Chicken needs to be held at 140 degrees for at least 35 minutes- the 1.35 time frame will accomplish that.
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I once saw the twat cook a chicken on TB and he paid £15 for a chicken fucked around for 24 hours and then injected it after he cooked it with melted butter.
He could have put a fillet on a George Foreman grill and put butter on it, it would have been exactly the same.
Same with this Souse Vide for steak, for the effort does it taste that much better?
You don`t know jack shit. For the Beer Cooler Sous Vide, its no effort. Heating water to 130 degrees is so difficult. ::)
I already knew you were a moron when it came to cooking and eating. As I said earlier, you like the same garbage day in and day out. Stick to that.
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Hey adam, im thinking about trying souse vide to cook my chicken breasts. .... have you ever tried it? What temp should I aim for with chicken breasts?
im thinking about dropping them in the water when I leave for thd day and finishing them when I get home.
Also, after the sous vide, just brown like you did with the steaks.
If you aren`t already, NEVER buy frozen chicken breasts and try to look for chicken that has No solution added. Most people on this site are probably buying garbage chicken, that stuff that comes in the bags frozen or some other nonsense.
Don`t freeze chicken unless you plan to use it in a sauce based application or something of that nature with long cooking. If doing breasts, buy them fresh, remember no solution added, and sous vide them from the fridge. It will make a world of difference.
I have no idea how people eat that frozen bagged chicken. Its freezer burned from the start and disgusting. People on here are really disgusting. :D
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For Chicken Breast, I think 140 degrees is optimal. This is when chicken tastes the best, is most moist and tender. Keep in there for 1 hour and 35 minutes minimum. Chicken needs to be held at 140 degrees for at least 35 minutes- the 1.35 time frame will accomplish that.
5 mins on a Foreman Grill
Perfect.
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You don`t know jack shit. For the Beer Cooler Sous Vide, its no effort. Heating water to 130 degrees is so difficult. ::)
I already knew you were a moron when it came to cooking and eating. As I said earlier, you like the same garbage day in and day out. Stick to that.
Quit the insults you fat fuck.
All this fucking about with food and you look like shit.
If you spent more time training than eating you may start looking a bit better.
Monumental waste of time.
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5 mins on a Foreman Grill
Perfect.
50 years old and went through life not knowing how to cook.
Sad, actually.
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50 years old and went through life not knowing how to cook.
Sad, actually.
Anybody can cook, just buy a cook book and follow the instructions.
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Anybody can cook, just buy a cook book and follow the instructions.
::)
You are 50 years in and can`t even get beyond a "George Foreman" "grille".
I can`t believe how pathetic that is really.
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::)
You are 50 years in and can`t even get beyond a "George Foreman" "grille".
I can`t believe how pathetic that is really.
Its easy , quick, minimum clean up and it tastes great.
I would say Im further forward than you.
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Anybody can cook, just buy a cook book and follow the instructions.
I can tell you have never made anything worth a shit in your life if you think its as simple as that.
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Its easy , quick, minimum clean up and it tastes great.
I would say Im further forward than you.
There really are no words at this point to describe how pathetic that really is.
Here is a tip, save the time and go get some Burger King. Much better than the garbage you will ever make on a "George Foreman" "grille". :D
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There really are no words at this point to describe how pathetic that really is.
Here is a tip, save the time and go get some Burger King. Much better than the garbage you will ever make on a "George Foreman" "grille". :D
Jeez, now follows 10 pages of the nutritional content of good old BK.
Fuck off idiot, Im not playing.
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I can tell you have never made anything worth a shit in your life if you think its as simple as that.
I chuck stuff together occasionally for my partner but to be honest Im not really a big eater and cant really be arsed fucking around in the kitchen for hours even if something I produce tastes 10 times nicer, who fucking cares.
Food is fuel to me,
Sure I have my favourite things to eat but even then I wouldn't eat them all the time.
Sometimes I look in the fridge and think "fuck it, have a shake and a peanut butter sandwich"
We may as well drop this as you obviously look at food as an important part of your life, to me it totally isnt.
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Jeez, now follows 10 pages of the nutritional content of good old BK.
Fuck off idiot, Im not playing.
Ok, Simple Moron. You don`t have to. We all are already aware of your inability to read and comprehend.
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I chuck stuff together occasionally for my partner but to be honest Im not really a big eater and cant really be arsed fucking around in the kitchen for hours even if something I produce tastes 10 times nicer, who fucking cares.
Food is fuel to me,
Sure I have my favourite things to eat but even then I wouldn't eat them all the time.
Sometimes I look in the fridge and think "fuck it, have a shake and a peanut butter sandwich"
We may as well drop this as you obviously look at food as an important part of your life, to me it totally isnt.
So why did you want to have this discussion?
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Ok, Simple Moron. You don`t have to. We all are already aware of your inability to read and comprehend.
What, a bit like your total lack of comprehension what "other half" and "partner" meant?
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What, a bit like your total lack of comprehension what "other half" and "partner" meant?
In America, Partner=Gay.
Hope this helps.
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So why did you want to have this discussion?
Can you find the post where i suggested we have a discussion?
I posted my opinion and you jumped on it.
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In America, Partner=Gay.
Hope this helps.
Does "gay" require you to give a mathematical equation as an answer?
"Other half" is your partner , I really hope you are trolling.
you then wrote
Oh brother, here is an example for your below average intelligence.
67 grams/160 calories (67 grams of food X is 160 calories)
Say I want 290 calories of food X.
290*67=19430
19430/160= 121 grams.
So if I wanted 290 calories of food X, I would weigh 121 grams.
This is just an example. I am sure you won`t get it still.