Welcome!


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.

Announcement

Collapse
No announcement yet.

Sous vide experiment ~ Kalbi

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sous vide experiment ~ Kalbi

    So I ran into these thick beautiful Korean cut beef short ribs at the store. While looking at them at home I figured that they are too thick for regular kalbi process BUT it hit me!! I do have Sous Vide thingamajig, I can marinate these while they "Sous Vide".
    Well here we go......



    Into the hot tub time machine they go. I'll do these at 135 until I'm ready to grill.
    I plan on assaulting them on the grill later today.

    My second Anova in action. It's vewy vewy quiet.



    Out of the bag,



    Assault in progress



    Ready to eat



    Here we go...
    Plated



    Let's round it off with Gochujang sauce



    Came out fantastic, very tender but with that Good chew. This only worked because of the thickness of the meat.

    #2
    Looks terrific.

    Comment


      #3
      Nice assault.

      Comment


        #4
        Looks very good. Great pictures, Ernest !

        Comment


          #5
          Ernest question for you, Ernest..the ribs look great but almost look like they're medium rare. When I smoke beef short ribs, I cook them until about 203F IT. To what temp do you cook them or do you have another way to tell that they're done?

          Comment


            #6
            Ray that's the beauty of Sous vide. These were too thick for the traditional kalbi so I sous vide them at 135 before assaulting them on the grill. I let them cool off before grilling so they don't cook passed 135.

            Comment


            • Ray
              Ray commented
              Editing a comment
              Thanks, Ernest. I've thought (mistakenly perhaps) that short ribs needed a long cook to well done like brisket to be tender. Not so, eh?

            • Ernest
              Ernest commented
              Editing a comment
              Not these. The marinade has Asian pear as the tenderizer.

            #7
            Ernest that pic of them searing is very cool. As of right now, today, I have zero interest in ever doing sous vide. But...that's not to say that won't change in a year or 3. There was a time I had zero interest in a charcoal grill and just used a gasser. Now I use only charcoal and wood. We evolve in time.. Anyway... if anyone were to steer me into an interest in sous vide, it would be you.

            Comment


            • Steve Vojtek
              Steve Vojtek commented
              Editing a comment
              Sous vide does have advantages - it is worth considering . Just like with any cooking method it has it's place but not for everything . Just another tool to create great food..

            • Ernest
              Ernest commented
              Editing a comment
              Steve nailed it.

            #8
            Huskee I was skeptical at first as well. Now I got two of these thingamajig. But if DWCowles can cook on a pellet smoker, you too can Sous vide. LOL!

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Better yet, if he starts cooking sous vide so can I, Lol.

            • Ernest
              Ernest commented
              Editing a comment
              Yeeeeeaaaah nooooooo that's not doing to happen. HAHAHA

            • DWCowles
              DWCowles commented
              Editing a comment
              Don't worry Huskee a sous vide doesn't interest me at all and Ernest you are absolutely correct, it ain't going to happen!

            #9
            Cool man, how long did the sous vide take? I did a smoke a few months ago where I used a kalbi marinade and it turned out great, but I couldn't really call it kalbi, you know? The fat had obviously rendered and the texture was different from the fast cooked Korean version. Wondering if your cook left some of that fat intact and had some of that same texture.

            BTW, if you enjoy kalbi and want to explore another Korean dish then look into chadol baegi. It takes the holy grail of low and slow meats, brisket, and turns it into a super quick affair. The unmarinated meat is sliced paper thin and seared hot, then dipped into a sesame oil and salt/pepper sauce (which can be wrapped with rice paper, radish slices, lettuce, etc.)

            Boy, I'm starting to get the hungries…

            Comment


              #10
              Looks really good!

              I marinade mine with Soy Sauce / Garlic. Turn the gasser on high and they're done within 5 minutes or so.

              Ernest - beautiful post!

              eugenek - @7:46 AM I am getting the hungries NOW!

              --Ed

              Comment


                #11
                Medusa the thin traditional cut wouldn't work with sous vide. It would be a waste of time. However these were THICK!

                Comment


                • Medusa
                  Medusa commented
                  Editing a comment
                  Good info using the sous vide for THICK. Agree it would be a waste on the thin, and mostly I've been buying the thin cuts. Thanks!

                  Man, those look gooooooooood!!!!

                #12
                eugenek texture was better than traditional kalbi. Think a "kalbilized" ribeye. I think it sous vide for about 5 hours. I just dropped the meat in and went about my daily business. Came back home and grilled it.

                Comment


                  #13
                  @ Ernest thanks for posting the 50 off sale! My son ordered one. Next I show him this post as he loves thick beef ribs too. You're making me a lucky Dad thank you very much !

                  Comment


                    #14
                    kranknhank You're very welcome.

                    Comment


                      #15
                      Ernest is there a sale on Anova's for 50% off? Please tell me I didn't miss this post!

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo

                      Spotlight

                      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


                      Bring The Heat With Broil King Signet’s Dual Tube Burners

                      3 burner gas grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                      Click here to read ourcompletereview


                      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


                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                      Click here to read our detailedreview


                      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


                      Groundbreaking Hybrid Thermometer!

                      Thermapen One Instant Read Thermometer

                      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                      Click here to read our comprehensive Platinum Medal review


                      Our Favorite Backyard Smoker

                      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                      Click here for our review of this superb smoker


                      Grilla Pellet Smoker proves good things come in small packages

                      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                      Click here for our review on this unique smoker