This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

My first real use of my SV

  • Filter
  • Time
  • Show
Clear All
new posts

    My first real use of my SV

    So I use my Sous Vide so far mostly for soft boiled eggs for ramen, and I have been playing with it a bit in making a warm bath for my dough when making bread, we are keeping our house at like 62 degrees right now, so just adapting. But last night I was hoping to find some small short ribs for a all day cook, no such thing was available. So I was forced to pull out a chuck from the freezer, but no way it was going to be thawed out by today. So I ran a 135 bath on it all night, that was pretty amazing to have that ability to punt a bit more. Otherwise, I am still loving fire over water. I’m sure that will change as I learn of more great ways to use it.

    Interesting thought to use it for dough, that's one use I hadn't heard of before! Let us know what you find.

    What we love about our Sous Vide is the edge-to-edge perfection in cooking steaks and chops. We've learned to rely on the app recommendations for cook times, and when we cook our steaks or chops to medium they come out with perfect doneness! After searing to develop a crust, the meats are perfect!


      Sous vide is my favorite way to do chuck these days. 28-30 hours at 135* then sear the crap out of it makes for a great mock steak. Keep up the good work Richard, the more you play with it the more you'll enjoy SV World !!


        How do you do the eggs? I can look it up, but I trust your skills Richard Chrz


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          So, I flip back and forth between Kenji’s perfect soft boiled that is actually a short boil in a pan on the stove top. Results one would expect, decent, but not perfect everytime. So, I do the 145 for 45 minutes on SV. When I break the shell open, I do it from the fatter end of the egg, and then I can get the entire egg to slide out in one piece, since, it still is a bit soft on the white, I do have a small pan of boiling water, and a small hand strainer and give it an extra minute in there.

        Originally posted by Richard Chrz View Post
        ... I have been playing with it a bit in making a warm bath for my dough when making bread, we are keeping our house at like 62 degrees right now, so just adapting. ...
        You need one of these - https://brodandtaylor.com/collection...er-slow-cooker



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Finally, A Great Portable Pellet Smoker

        Green Mountain Grills Trek smoker

        Green Mountain Grills Trek smoker

        Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

        Click here to read our detailed review and to order

        The Good-One Is A Superb Grill And A Superb Smoker All In One

        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Blackstone Rangetop Combo: Griddle And Deep Fryer In One

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker