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Sous Vide Char-Siu

cocky0

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Not to answer for cock0, but I think the refrigeration is because he's not serving until Saturday.

Ok, poorly worded, because that's exactly what I'm doing, whether accurate or not.


Precisely. I am expecting some good news in the next day or two, so I need my sous vide for the steaks. Gotta celebrate, ya know. Unfortunately, I need them at a different temp. So I am doing the corned beef now to finish on Saturday while the steaks will be done in between.
 

carolina_corpsman

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I've done that with steaks before, all I had to do was sear them off. It's handy if you are cooking for a crowd.
 

cocky0

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I've done that with steaks before, all I had to do was sear them off. It's handy if you are cooking for a crowd.

I'm pretty sure some of the higher end restaurants do things like that too. I see people all over the sous-vide forums recommending doing an ice bath with steaks prior to searing so they can get that edge to edge pinkness. I'm not so concerned with that, but being able to do long cooks during the week and finish them on the weekend is a huge time saver.
 

FurmanCock

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cocky0, why don't you list out your equipment that you use -- might be helpful for all of us that don't sous-vide, yet are salivating on this thread.

Thanks.
 

carolina_corpsman

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cocky0, why don't you list out your equipment that you use -- might be helpful for all of us that don't sous-vide, yet are salivating on this thread.

Thanks.
I use the ninja foodie (crockpot/air fryer/dehydrator/sous vide/ a whole bunch of other functions). I love it and it saves a ton of space.
 

carolina_corpsman

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What about vacuum sealer?
My wife bought some Amazon brand sealer that works just fine. You can get the bags at some sporting stores and some grocery stores.

The older version of this:
Amazon Basics Vacuum Seal System, Black https://a.co/d/0QonAX5

When I seal my steaks I like to add the same aromatics that I use in the cast iron skillet. We usually go to Costco for steaks, cut them in half and vacuum seal then freeze them individually, I add them in then so just defrost then straight into the bath.
 

cocky0

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cocky0, why don't you list out your equipment that you use -- might be helpful for all of us that don't sous-vide, yet are salivating on this thread.

Thanks.

Fair enough. These are not exact models, but they're similar to what I have.
Bonsenkitchen Sous-Vide machine
Foodsaver
Masterbuilt propane smoker

For the searing part, I will use either my trusty 100+ year old cast iron skillet or my grill. I'm debating on trying out searing with my chimney starter, but I haven't gotten around to it yet.

I also have an Instant Pot that I use for pressure cooking or slow cooking. It makes for some of the best chili I've ever eaten.
 

cocky0

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And my corned beef turned out pretty good. This will make for some nice little sammiches on King's Hawaiian rolls later today.


4C0dcYn.jpg


5KBQtkd.jpg
 

Spur's Addiction

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And my corned beef turned out pretty good. This will make for some nice little sammiches on King's Hawaiian rolls later today.


4C0dcYn.jpg


5KBQtkd.jpg
Looks delicious. Been holding off skis vide because I’m hesitant to have yet another Kitchen gadget. But everyone keeps raving about spud vide.
 

cocky0

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Looks delicious. Been holding off skis vide because I’m hesitant to have yet another Kitchen gadget. But everyone keeps raving about spud vide.


Dude it is a game changer. Like that corned beef. Notice how it maintains nice slices instead of falling apart? That's what that gentle heat can do. Trust me, it is plenty tender and absurdly juicy! (I had to sneak a taste, of course.)
 
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