HAPPY BIRTHDAY TO ME!!

[Dr ROK]

How did you sear them after the water bath?

[Ernest]

You just don't know Dr ROK! YOU JUST DON'T KNOW!!

[Dr ROK]

Baby oh baby, those look soooo good!

[Ernest]

Sous vide beef short ribs. I wish I could use the words that I'd really like to use use right now!! 138 degrees for 54 hours. That steak or prime ribs that you dream about got nothing on this!! For this alone, MONEY WELL SPENT!!

[HC in SC]

Thanks!

[Ernest]

Those sites are fantastic Dr Rok.

[Dr ROK]

More research needs to be done on my part I suppose...

HC, if you're interested in sous vide, check out these two resources:

1) Chef Steps: http://www.chefsteps.com/gallery#/?g...ll=sous%20vide

2) Serious Eats:http://www.seriouseats.com/search?te...+vide&site=all

Both sites provide excellent information and tons of it.

[Spinaker]

HC,
Here's a video of it in action.

https://www.youtube.com/watch?v=Lsvls0M8AZw

[Spinaker]

Very cool Ernest. I had no idea what this thing was. I found a video of a guy making some steaks with the Anova. Happy Birthday!!

https://www.youtube.com/watch?v=Lsvls0M8AZw

[Ernest]

Maybe AR can do a Sous Vide test.

[Ernest]

Food never comes into direct contact with water.
Think of it as low and slow on steroids, water is the heat transporter and The Thing is charcoal/wood.

[HC in SC]

Interesting.

I have seen cold cuts (bologna, salami, etc) made cooking them in a hot bath in the casing - I assume this is the same principle at work here.

[W.A.]

Meat is vaccuum sealed. No actual contact with water bath or air.

[HC in SC]

LOL - I thought it was a new amped-up propane weed burner.

Sous Vide is something totally foreign to me, but from what I have read, isn't that like similar to boiling meat?

Hot water baths are good for me, but cooking meat in them? Hmmmmm.....

More research needs to be done on my part I suppose...

[smarkley]

Happy Birthday Ernest!