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-   -   sous vide anyone? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/760827-sous-vide-anyone.html)

greybb1 03-03-2012 01:22 PM

sous vide anyone?
 
I have a Sous Vide Supreme machine and would like to share recipes if there's anyone else out there who has one too.

I'm making some lemon curd in mine right now :)

If you're thinking of getting one, do it! I love mine :heart:

rosethorns 03-03-2012 01:30 PM

OK What is that?

greybb1 03-03-2012 01:47 PM

Sous vide is a way of cooking in vacuum bags in a water bath. The machine is nothing more than a big rice cooker type thing that holds water at a precise temperature. it would be easier to google sous vide supreme than for me to explain it lol

I'm a real sucker for kitchen gadgets.

rosethorns 03-03-2012 02:03 PM

LOL Me too. But I Thank I for explaining and I should have googled it.
Sounds cool.

Charski 03-03-2012 02:20 PM

I've looked at those so many times since the Eades started making them - but I have NO counter space available so it wouldn't work out well in my butt-bumper kitchen.

It sounds so interesting though!

rosethorns 03-03-2012 02:28 PM

I googled it. It looks really neat.

greybb1 03-03-2012 03:02 PM

It's been fun learning how to use it. I can now make a perfect steak every time. The lemon curd is pretty awesome too. Although the half cup of maltitol I used to make it might kill me. LOL

buttoni 03-03-2012 07:23 PM

I haven't been to the site in a long time, but Nomnompaleo has a bunch of "sous vide" recipes. She's big-time into sous vide and I've always been very impressed with her recipes, too. Be forewarned her site loads REAL slow, always. :(

tulipsandroses 03-03-2012 07:33 PM

Oh I've seen them use this on Iron Chef America and Top Chef. I want one. Will have to put it on my Xmas list.

Barbo 03-03-2012 08:05 PM

My first peek at this contraption was
 
Iron Chef. No one had ever explained it to me before.

Thanks for the head's up. I have a galley kitchen. Not much room
Since we both lost a lot of weight it's easier for two now:laugh:

tulipsandroses 03-03-2012 08:37 PM

Quote:

Originally Posted by buttoni (Post 15464912)
I haven't been to the site in a long time, but Nomnompaleo has a bunch of "sous vide" recipes. She's big-time into sous vide and I've always been very impressed with her recipes, too. Be forewarned her site loads REAL slow, always. :(

Sorry for taking this off track for a bit, but I just have to say
Thanks for mentioning this:shake:
Great blog and I found something I've been looking for the longest and thought it did not exist!! Fish sauce without added sugar or corn syrup:jumpjoy:. She uses it in one of her recipes. I've been on the look out for fish sauce to make my asian recipes since I started low carb. Been to all the asian markets in Atlanta and could not find a single one without sugar.

greybb1 03-04-2012 06:10 AM

I love the nomnompalio site!

buttoni 03-04-2012 06:45 AM

I discovered her site via a Paleo portal called Chowstalker. I had actually never heard of "sous vide" until I went to her site. Googled and learned what it was afterwards. :)

KCSoccer 03-04-2012 07:48 AM

What a timely thread -- I just bought a Sous Vide Supreme machine for my birthday. This morning I'm trying my first recipe: Sous Vide Pork Chops. I'll post the results later in the week.

Each of these hefty pork chops serves 2 people. Mac ’n’ cheese is the perfect side dish (see related recipe at left).
Ingredients:

2 bone-in double-cut pork chops, each 1 1/4 to 1 1/2 lb.
3 tsp. dry brine
4 Tbs. (1/2 stick) unsalted butter
6 to 8 fresh sage leaves, roughly chopped, plus 10 to 12 whole sage leaves
1/4 cup plus 1 Tbs. vegetable oil

Directions:

Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 138░F.

Season each pork chop on all sides with 1 1/2 tsp. of the dry brine. Place the chops in a single layer into a vacuum-sealable bag. Add the butter and chopped sage to the bag. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer’s instructions; be sure you have a smooth, airtight seal. Carefully place the bag into the circulating water and cook for 2 1/2 hours.

Just before the chops are done, in a small sautÚ pan over medium heat, warm the 1/4 cup oil until it sizzles when the tip of a sage leaf is dipped into it. Working in batches, fry the whole sage leaves until lightly translucent, 30 to 60 seconds. Transfer to a paper towel-lined plate.

Carefully remove the bag from the circulating water and remove the pork chops from the bag. In a large fry pan over medium heat, warm the 1 Tbs. oil. Add the chops and sear, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut into slices. Garnish with the fried sage leaves and serve immediately. Serves 4.

greybb1 03-04-2012 08:33 AM

I can't wait to find out how they turn out! I haven't tried porkchops yet.

LindaSue 03-05-2012 07:46 AM

Quote:

Originally Posted by buttoni (Post 15464912)
I haven't been to the site in a long time, but Nomnompaleo has a bunch of "sous vide" recipes. She's big-time into sous vide and I've always been very impressed with her recipes, too. Be forewarned her site loads REAL slow, always. :(

I went to check out that site and everything popped right up on the screen quickly. Maybe she's fixed something. I'll explore the site when I have a chance. It looks interesting.

greybb1 03-05-2012 05:26 PM

Just saw a recipe and instructions on how to make ricotta cheese in the sous vide machine. Full fat! Just 4 ingredients, put them in a zip lock bag, put in the sous vide and 45 minutes later, pour it into cheesecloth and let it drain then voila, fresh full fat ricotta cheese.

I'm making some this weekend

greybb1 03-07-2012 05:13 PM

KCSoccer, just wondering how the porkchops turned out? Dying to know!

KCSoccer 03-07-2012 05:35 PM

I finally got around to cooking the pork chops tonight and all I can say is WOW! These were the best pork chops I have ever eaten. I prefer the fattier cuts of pork (butt, sausage, bacon, pork belly) because the leaner cuts taste dry to me no matter how I prepare them (I've tried wet brining, dry brining, etc.)

Here's what I did: I bought three loin bone-in pork chops at the local butcher shop -- I'm very fortunate to have an all-natural, no hormones, grass-fed beef, butcher shop just a couple of blocks away. The chops were about an inch thick, with a small layer of fat on the outer edge, but otherwise very lean (not a lot of marbling.) I seasoned them with kosher salt, fresh ground pepper, and a bit of dried thyme, sage, rosemary, granulated garlic (all from Penzeys.) Sealed each chop individually with my FoodSaver vacuum sealer. Then followed the directions to cook the chops sous vide. After cooking in the sous vide machine, I cooled and refrigerated the chops (3 days).

Tonight I brought the chops to room temp in the sink with hot water, still sealed in the vacuum bags (didn't want to mess with pulling out the sous vide machine tonight.) Then seared them in a cast-iron pan over high heat for 2 minutes on each side, to give them a brown crust. That's it, no sauce, nothing else. They were very slight pink inside, but the juiciest, tastiest pork chops I've ever eaten. I thought I'd split the one large chop with hubby, but I consumed, no inhaled, the whole chop myself!

BTW, I served the chops with some sauteed cabbage (bacon, onions, cabbage, Dijon mustard, S&P). Best dinner I've had in a long time.

I look forward to playing with my sous vide machine more, but it will probably have to wait until after April 17 -- we own a tax/accounting business and are insanely busy right now. Too many nights eating out . . . sigh.

Bar10der 03-07-2012 11:54 PM

This sounds interesting. And with our lifestyle, just might fit in. I'm definitely going to look into it.

Thanks for posting this.

greybb1 03-08-2012 04:53 AM

Oh they sound wonderful! I bought a professional torch to finish off the meat so I don't have to dirty up a skillet.

It's pretty awesome to be able to throw in a thick strip steak straight from the freezer and hours later eat a perfectly cooked med,rare tender steak.

KCSoccer 03-08-2012 06:33 AM

Quote:

Originally Posted by greybb1 (Post 15476395)
Oh they sound wonderful! I bought a professional torch to finish off the meat so I don't have to dirty up a skillet.

Did you buy the torch at a kitchen supply or hardware store or somewhere else? I have a small creme brulee torch, but was thinking about upgrading. Just what I need, another kitchen gadget!:) Not to mention the very real possibility of burning the house down . . .

greybb1 03-08-2012 08:59 PM

I bought an Itwatani professional torch (about $32) and 6 canisters of fuel. I've got a little creme brulee torch too, but this one can BLOW! LOL! Totally worth the price.

KCSoccer 03-12-2012 01:30 PM

I tried cooking a top sirloin steak this weekend. Meat was from Costco (prime-grade; a little marbling, but not as much as a ribeye). Seasoned with Montreal Steak seasoning, vacuum sealed each steak, cooked at 131║F for 3 hours. Seared the steak on each side in a hot cast-iron skillet for about 90 seconds each. Yummy! Very tender for a not-so-tender cut of meat. I still love my ribeye, but at 7.59/lb. at Costco, this was a steal!

Next up: lamb loin chops.

My birthday is this week - think I'm going to buy myself a professional torch!

greybb1 03-12-2012 08:25 PM

I'm going to have to pick one up. I'm due for a trip to Costco this week. :)

I've made lemon and key-lime curd in mine the last couple of weeks. It's so easy, no "sit and stare" and constant stirring. Just take your favorite recipe, stir the ingredients together (eggs, sweetener, juice and melted butter) pour it in a canning jar, put a top on it and set it in the sous vide machine at 180 degrees for 45 minutes. (Make sure the water is deep enough to cover the side of the jar to the curd) Then just open the jar and stir until it's mixed. Couldn't be easier.

I didn't get a chance to make the full fat ricotta cheese this past weekend, but I'm going to try this weekend.

Happy birthday! Can't wait to find out how the lamb chops turn out.

KCSoccer 03-16-2012 02:28 PM

Oh! Can't wait to try the lemon curd and ricotta cheese recipes.

I made the lamb loin chops last night. Perfect! They came from Costco, were about an 1-inch thick. Hubby calls them lamb "popsicles"! I seasoned with kosher salt, ground pepper, rosemary, and granulated garlic. Sealed and cooked in sous vide machine for 2 hours @ 132║F. (cooked these a day ahead)

Dinnertime: rewarmed chops in sink with hot tap water (in plastic pkg.) then seared in my cast iron pan, about 2 min. per side. They were tender, medium-rare, didn't taste gamey at all. Served with lemon-roasted broccoli and a greek romaine salad. Good stuff!

Idreamofweightloss 03-16-2012 03:12 PM

Oh my goodness. $1000.00!! Yeah I dont think I will ever get one.

KCSoccer 03-16-2012 03:15 PM

Quote:

Originally Posted by Idreamofweightloss (Post 15500890)
Oh my goodness. $1000.00!! Yeah I dont think I will ever get one.

If you're talking about the cost of the machine, I bought mine on eBay (Sous Vide Supreme Demi) for $279. Still pricey, but I believe I'm going to get my money's worth out of it. Plus, I'm a sucker for kitchen appliances & gadgets :)

Tilly 03-16-2012 03:39 PM

Quote:

Originally Posted by KCSoccer (Post 15500898)
If you're talking about the cost of the machine, I bought mine on eBay (Sous Vide Supreme Demi) for $279. Still pricey, but I believe I'm going to get my money's worth out of it. Plus, I'm a sucker for kitchen appliances & gadgets :)

I have a question (I just watched a video on this process), it says you drop your meal, meat, vegetables, etc. that are sealed into a pouch, into the Sous Vide to cook. So does that mean I have to purchase a product to seal the food, as well?

greybb1 03-16-2012 04:35 PM

You actually don't have to! You can use the heavy duty zip lock bags. there are lots of videos that show how to use them for sous vide. I make my lemon curd in a left over spaghetti sauce jar! Clean of course. Lol!


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