Sous Vide Beef

[Vicsetter]

My third attempt at Sous Vide Beef (cooked in a vacuum pouch in a water bath at 57 degrees for 23 hours). This is a cheap cut of beef and as you can see is medium rare all the way to the edge and zero carbs. The taste is wonderful.

 

[Northerner]

Salivating! 😱 Looks wonderful Vic! 🙂 What happened to the previous two attempts?

 

[Vicsetter]

They got eaten, different cuts of beef, but all melt in the mouth. Sous Vide Pulled Pork was great as well! (just higher carb due to the Barbecue Sauce).

 

[Ljc]

My third attempt at Sous Vide Beef (cooked in a vacuum pouch in a water bath at 57 degrees for 23 hours). This is a cheap cut of beef and as you can see is medium rare all the way to the edge and zero carbs. The taste is wonderful.

Mmmmm yum, er got any left 🙂

 

[Vicsetter]

No, but there is more beef in the freezer.

 

[trophywench]

I've just had a look at the price of the machines and nearly had a heart attack.

You could buy a mighty lot of prime rib or fillet, before you spent the same amount! I really don't think I'd want to spend that, for something not in daily use.

 

[Vicsetter]

My machine cost £99+vat + a half gastronorm steel pan (£16) but you can use any large container.
(see http://www.ecateringonline.co.uk/va...ecial-offer-lowest-price-in-the-uk-2208-p.asp)
I agree the sous vide machines are very expensive normally.

 

[trophywench]

Well exactly, 100 quid. Some of em were more and some less of course. I don't see how you can possibly keep the temp constant for all that time otherwise without a thermostat.

And you'd have to buy a heat sealer too. Not a thing I've ever had a use for so far! (I would be prepared to pay for the boilable bags though, LOL)

 

[Northerner]

Well exactly, 100 quid. Some of em were more and some less of course. I don't see how you can possibly keep the temp constant for all that time otherwise without a thermostat.

And you'd have to buy a heat sealer too. Not a thing I've ever had a use for so far! (I would be prepared to pay for the boilable bags though, LOL)

You don't run a guest house though Jenny! 🙂

 

[Vicsetter]

Well exactly, 100 quid. Some of em were more and some less of course. I don't see how you can possibly keep the temp constant for all that time otherwise without a thermostat.

And you'd have to buy a heat sealer too. Not a thing I've ever had a use for so far! (I would be prepared to pay for the boilable bags though, LOL)

The cost is in the thermostat which keeps the temp within a couple of tenths of a degree. The one I got circulates the water as well so there are no hot spots.

We've had a vacuum sealer for a number of years and they pay for themselves for freezing all sorts of things to extend the shelf life. You can freeze bacon and it will keep in a vacuum bag, whereas frozen loose it will go rancid. The vacuum bags can be used for boil in the bag as well.
We buy 100 sausages at a time and freeze them in bags of 9 (don't ask), same goes for Bacon which we buy in 2.5kg bags and re-package.

The beef comes from the cash-n-carry at £5 a kilo in a large joint called a knuckle. I cut it into 1.5k joints and freeze until required. one joint will do us about 3 dinners and 1 lunch (2 people). The good thing about sous vide is you just switch it on and forget it until it's done it's stuff. You wouldn't belive the taste and virtually no chewing at all.

Just tried rosemary infused oil in the sous vide, very good, here come the Xmas presents.

 

[Vicsetter]

You don't run a guest house though Jenny! 🙂

Don't use the sous vide for the guests, you have to jump through hoops before health and safety will allow commercial use.
I have been tempted to par-cook veg in the sous vide and then freeze, as I am getting fed up with potatoes sprouting 2 days after you buy them.

 

[trophywench]

I had absolutely no idea that Vicsetter did, Northie!

Heehee, receipts for 'kitchen equipment' LOL (my first husband had a car bodywork workshop, and the current one was a lithographic printer - I couldn't tell you how much the companies each spent on unspecified tools, equipment and supplies over the years ....)

How the hell do you get the spuds to last TWO days though? - awful things lately - if they look perfect - pound to a penny they'll be black inside once you start peeling them.

 

[Northerner]

I had absolutely no idea that Vicsetter did, Northie!

Heehee, receipts for 'kitchen equipment' LOL (my first husband had a car bodywork workshop, and the current one was a lithographic printer - I couldn't tell you how much the companies each spent on unspecified tools, equipment and supplies over the years ....)

How the hell do you get the spuds to last TWO days though? - awful things lately - if they look perfect - pound to a penny they'll be black inside once you start peeling them.

I remember when you got your potatoes in a hundredweight sack and used to have to wash the muck off them! 😱 🙂

 

[Vicsetter]

I had absolutely no idea that Vicsetter did, Northie!

Heehee, receipts for 'kitchen equipment' LOL (my first husband had a car bodywork workshop, and the current one was a lithographic printer - I couldn't tell you how much the companies each spent on unspecified tools, equipment and supplies over the years ....)

How the hell do you get the spuds to last TWO days though? - awful things lately - if they look perfect - pound to a penny they'll be black inside once you start peeling them.

Best I can manage is a Potato Sack (Lakeland I think).
I was shocked in Morrisons this afternoon, nearly ALL the fruit and veg had 1 or at most 2 days life in them and the meat wasn't much better.
I eventually found the packet of 4 Scotch Eggs that were BBF 23rd!