Sous Vide Porterhouse

[mayapoppa]

The thing I love about sous vide cooking is the same thing I like about smoking, and crock pot cooking: time. I am terrible when trying to manage multiple dishes cooking that all need attention. These slow methods of cooking allow me to get all the other dishes together calmly, and once everything is ready, I can pull the main course out, finish it off as needed, and dinner is served.

Also, try out the Pot de Creme sous vide recipe from ChefSteps. I made it for Xmas, and just the simple fact that I could make something like that makes sous vide worth it! So good...

[Breadhead]

A Sous Vide experiment. Some Japanese style onsen poached eggs. From the Modernist Cuisine books. It was simple. I got the water bath to 149° and put the eggs in right out of the carton in the refrigerator, whole shell on. I left them in the water for 45 minutes. They are supposed to crack like 1 of them did.

[Ernest]

Breadhead I do those eggs at 167 degrees for 13 minutes. Good eats

[Breadhead]

Ernest ...

Modernist Cuisine has a huge section about cooking eggs SV. They have a 2 page spread of beautiful color photography showing exactly what your egg, both the white & yolk will look like at 14 different temperatures when in the bath for 45 minutes.

I read a section about the Japanese style onsen poached egg and tried that first. They also have a section about higher temps and less cooking time.

I'll try your suggestion too.

I'm digging SV'd eggs because I've alway enjoyed making Eggs Benedict and cooking the eggs ahead of time when you're serving a big group will be a piece of cake.👌

I also ordered a Siphon pump so I can make my hollandaise sauce sous vide style.👍

I also make my own English muffins.😆

This is turning out to be a fun new toy.

[Breadhead]

Ernest. ...

Here you go... As you suggested, Sous Vide eggs at 167° for 13 minutes. Very nice. Thanks.👍

[Ernest]

Now I want eggs

[Breadhead]

Now I want Eggs Benedict...😆

[Dr ROK]

Ernest you don't use a dry rub on your pork butts when doing SV pulled pork?

[Ernest]

Nope, just heavy on salt. Dry rub when hitting the smoker.

[Dr ROK]

Ok, thanks. I was thinking you were saying you didn't use a rub at all.

[Jon Solberg]

I love poached eggs

[Breadhead]

Jon...

Then you need to start doing them SV style. All I did was get the water bath to 167° and put the whole egg in the bath, shell and all for 13 minutes. After 13 minutes I lightly hit the side of the egg on the counter top and opened the shell over the English muffin and a perfectly poached egg fell out.

Talk about an easy peazy no brainer.😁

[Jon Solberg]

I'm going to be the last hold out in this trend. : )

[Breadhead]

Cool Jon... We all have our own way of doing things.😎👍

[David Parrish]

Those look very tasty. I think I know what I'm having for breakfast tomorrow =)

[Breadhead]

David Parrish ...

I've cooked eggs Benedict for friends & family for years. Poaching the eggs was always a chore. Now they are a piece of cake.😏

[Masonic Smoke]

A few months ago I saw someone SV filet mignon and then took them out of the package and used some kind of propane torch to sear the sides. Has anyone else seen something like this?

[Breadhead]

That's a VERY common searing technique for Sous Vide cooking. You can sear it any way you want.

A blow torch, a hot skillet, a grill, broil it... Whatever you have available works.