Comments on: An Experiment in Sous Vide Home Cooking http://www.foodieindisguise.com/2009/12/09/experiment-sous-vide-home-cooking/ Computer Geek by Day, Foodie by Night - Follow the culinary adventures of Scott Mindeaux in his quest for good food, drink, and all things culinary Thu, 02 Feb 2012 13:52:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ross Bernheim http://www.foodieindisguise.com/2009/12/09/experiment-sous-vide-home-cooking/comment-page-1/#comment-2313 Ross Bernheim Thu, 07 Jan 2010 05:10:47 +0000 http://www.foodieindisguise.com/?p=3254#comment-2313 I got a Sous Vide Supreme for my birthday last month. My first dish was a lamb shank. After 24 hours it was awesome. Next was a whole rump roast. 48 hours and it was tender and moist wit lots of flavor, more like a fine roast not at all like I would have expected from rump roast. I pretty much followed your recipe for the next dish, some double thick pork chops, about 2 and 3/4 inches thick. I salted and peppered and added some fine herbs and your trick of the butter and a bit of olive oil. After 12 hours, I pulled one of the chops out for dinner. I patted it dry and seared for a minute on each side. Simply put, it was the best pork chop I have ever had. It was moist, tender, flavorful throughout, not just on the surface. I got a Sous Vide Supreme for my birthday last month. My first dish was a lamb shank. After 24 hours it was awesome. Next was a whole rump roast. 48 hours and it was tender and moist wit lots of flavor, more like a fine roast not at all like I would have expected from rump roast.

I pretty much followed your recipe for the next dish, some double thick pork chops, about 2 and 3/4 inches thick. I salted and peppered and added some fine herbs and your trick of the butter and a bit of olive oil. After 12 hours, I pulled one of the chops out for dinner. I patted it dry and seared for a minute on each side. Simply put, it was the best pork chop I have ever had. It was moist, tender, flavorful throughout, not just on the surface.

]]> By: QueerInMySoup.com http://www.foodieindisguise.com/2009/12/09/experiment-sous-vide-home-cooking/comment-page-1/#comment-2280 QueerInMySoup.com Thu, 10 Dec 2009 21:16:04 +0000 http://www.foodieindisguise.com/?p=3254#comment-2280 Then again Ubber Chef Grant Achatz just uses a stock pot, some kitchen bags & a thermometer to sous vide a whole turkey: http://www.youtube.com/watch?v=PM3O1xRJ4XU Then again Ubber Chef Grant Achatz just uses a stock pot, some kitchen bags & a thermometer to sous vide a whole turkey:

http://www.youtube.com/watch?v=PM3O1xRJ4XU

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