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Sous Vide Que Book
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Finished the book today. Typical Meathead combination of information, myth busting and entertainment. Very good section on microbial safety. Overall a great, quick read, especially for people new to Sous Vide. Left a review on Goodreads and Amazon :-)
Meathead , one thing I noticed - when you click the link in the Kindle book to get the Sous Vide Que Time & Temperature Guide in a larger version, it takes you the Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide article. After the article, I saw the temp guide article. I went to that article and found the actual link for the larger version. Just an FYI
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I really enjoyed reading your book, Meathead . It's great to find so much good sous vide information in one place. Special kudos to you for spending so much time to give detailed information regarding food safety with sous vide techniques.
Only one part gave me pause--the section about purge, Sauces from the Bag. You suggest that the purge is pretty worthless for sauce-making unless cooked at very low temperatures to keep the albumin and myoglobin from clotting.
Here on the Pit, Potkettleblack has suggested on this informative topic that heating the purge in the microwave for a minute or so and then filtering the albumin and other clumped products out with a coffee filter placed into a sieve results in a clear purge that translates into some amazingly-flavored sauces and gravies.
Nowadays when I smoke chuck roasts, for example, I'll do a couple the old school way on the smoker but one I will SVQ (or QVQ). I end up with 1 to 2 cups, sometimes, of wonderfully beefy filtered purge. Ditto with an ornery grass-fed brisket flat that I just QVQ'd. I save the filtered purge in the freezer if I don't use it immediately for a sauce or gravy. It's liquid gold.
And for that cook with 3 or 4 chuckies, one of which is SVQ'd? I add the heated filtered purge back into the big batch of pulled beef. It adds so much wonderful flavor.
This filtering method for purge doesn't work so well when I SV a couple of pork chops, chicken pieces, or steaks because there's not all that much (if any) cleared purge left after heating and filtering the smaller amount of purge that results. But for a big piece of meat, the purge is more productive because there is a higher liquid-to-clumped mass ratio after microwaving.
And finally, as you say in your book, the purge can be pretty salty if the meat has been salted and/or dry-brined in the prep stage. When a lot of purge results, I do not find this to be a problem. FWIW, I do not surface-salt meat and add it to the bag right away. If salt is in there, it's from a 24 hour dry brine which I do with a lighter hand for SVQ or QVQ.
Just a thought...
Kathryn
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I have also frozen the purge, and last week to my surprise, my wife threw some beef purge it in the crockpot with some beef and it was wondeerful. And yes, I have read the teachings from Potkettleblack . My beef purge always clots and the little liquid left behind is clear. I have talked to several chefs and they say not to bother. Perhaps I need to do more experimenting with this and hear more feedback from members.
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If I were working in a commercial kitchen, I probably wouldn't bother with filtering. The volume of work for however many covers would diminish the value. The value in purge filtering is in the clarity of the stock, essentially. If you want a clear sauce, filter. If you don't care, don't. And it's generally best harvested from slow low cooks.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Yes, Meathead , I agree that filtering small amounts of purge is not worth the effort. But when I get 1 to 2 cups of purge, then there's a lot of flavor left in that thar bag! Potkettleblack's topic on this that I linked you to in my previous post is a goldmine of info from him and others. It sure enlightened me.
BTW, I posted a review on Amazon and on Goodreads of your book.
Kathryn
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I will go back and read the posts from Potkettleblack I have also reached out to some experts. Maybe I gave up too quickly.
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So I brought the purge question question to Grant Crilly, the boss at ChefSteps. He said that usually purge does not have a lot of flavor right outta the bag. He likes to throw some fat, like butter, in a frying pan. He tosses in some herbs and maybe shallots and garlic. Then he dumps in the purge and it reduces and the proteins turn to gunk. He keeps on frying the gunk! It browns and you get maillard flavors. He then deglazes with stock or wine and then mounts it with butter and then strains it. He shows this process in the video here, starting about 1:10 in https://www.chefsteps.com/activities...red-wine-sauce
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I would never take an argument against Grant, but, as with everything, it's a question of what end you have in mind. Grant's red wine sauce has the tell tale dots in it. That might have extra flavor from the browning of the albumin, but when I make one it's clearer. I dunno that one has better flavor than another...
I will defer to Norm King for the filter side:
What to do with those juices… It wasn’t so long ago that chefs routinely discarded the juices left in the bag after sous vide processing. This cloudy liquid carries the flavor of the particular protein, but it also contains denatured myoglobin and albumins. If not removed, these congealed proteins create a smell and/or taste somewhat […]
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Hi Meathead, I was just looking at your terrific sous vide kindle book and there's something that caught my eye, the comparison of Diamond Crystals and Morton Kosher salt. It says Morton Kosher is half as salty as Diamond Crystals but I've always known that to be the exact opposite. To check, I just weighed out a teaspoon of each and the Morton weighs 6 grams and Diamond Crystals 3. Thanks.
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