Greg Honeycutt

Thanks all. I think I'll do the prime rib today and the turkey tomorrow.

Awesome, thank you. I hoped that was the case. I'm just trying to give myself some extra prep time. Thanks again.

With the holidays coming, and me having to cook multiple dinners, I hope to exploit the ease and security of sous vide with my prime rib and turkey. I've always cooked then served, and wanted to know if it's advised to cook, and refrigerate and reheat prior to service? If that's not acceptable, what steps could I take to have some of my work done prior to service? Thanks a ton, Greg

@ pep, that looks really wonderful. I've done the soup, complete with centrifuge and thought that butternut squash would work as well if not better. Love it.

You might check online for retired lab equipment. I got my immersion circulator about 5 years ago that route. It's from Freed electric in Israel, but it get the job done. I've tried to find the site name, but can't find that info after 5 years and moving, but I didn't pay more than $250 if I recall. I've used it almost weekly since I got it, and it's been one of the best purchases for my kitchen ever. I use a $50 food saver vacuum sealer I picked up on sale at locally. I used ziploc vacuum bags prior and often still do for small stuff. Silpats are my favorites to play with. It's amazing what you can fry in a microwave when it's between 2 sipats. Some of the most awesome salmon skin crisps ever, and it's fun with duck or chicken skin as well.

Presentation looks fine to me, and that soup looked amazing. I'm thinking of exploiting the pressure cooker more in the near future.

How much does the smoking cook the turkey? How long and at what temp do you cook it after? I'd like to try this next week.

I usually do pork at 60 degrees, and sear with a torch. I found my first few attempts at higher temps and lower temp sears came out a touch dry. I've also found that with lower temp cooking, resting isn't as much an issue. You can cook, sear and serve in a relatively small window of time.

How is that not brining? well I guess its a semantic thing.its lots easier than brining ,what with all the letting it sit in the brine,it(the salt) just gets absorbed into the meat and does not change the moisture content as a wet brine would do,(sez here in the small print), ho ho,,bud I guess it works like a cure, like duck confit? Just salt instead of a salt solution.

I used to think I could cook, but I'm pretty sure I'm some sort of back alley hack after seeing and reading the past 83 pages. I am so amazed and impressed, and have so many ideas in my head now.

I have tried the pressure caramelized veggies. I culled that technique from the web, and it's great..

I feel like I'm behind the curve here, never having read the book. I feel like I've been playing in some dark arts til I stumbled on this forum. I got a bag of transglutaminase yesterday, and my centrifuge, so I'm off to explore more and see what happens. Cheers.

assuming it was cooked safely, and cured in a safe manner, and cooled quickly then frozen, I'd say it's safe to eat. One caveat, after a year, depending on how it was stored, freezer burn may be an issue, and I can't assume what it might taste of at this point. I'm sure others with more experience can provide more precise information than myself.

Kassler is cured and smoked, but I'm not sure it's sous vide, however, since it's basically cured twice, and was frozen, it should be safe to eat, though I can't say it would be appetizing.

The pan had a built in drain, so I added a ball valve. I plan to pipe it outside, but have yet to do so. I have it set up with a digital thermometer as well.

This is my current set up, and it works rather well.

Thank you. My circulator is made by Freed Electric. I found it online after deciding I wanted one, but didn't want to pay the premium Poly Science wanted (just in case I didn't love the process). I checked with my brother prior to purchase, as he's more familiar with such electronic devices. I recall I paid about $200 shipped, but it's been 4 years ago, so I'm not 100% sure, and I can remember the site I bought it from. It will heat from 10 to 110 C, I need a cover and to insulate my pan to maintain temps over 75C for long periods though. It's ok since I rarely require anything above that. I found a steam table pan at work that was never installed. I removed the 240 volt heater from it, screwed a ball valve to the drain and installed it into my counter. I doubt it will help resale value of the house, but I'll cross that bridge when I get there. I'll get a pic up soon.

Greetings. I'm the very guy here, and after several days of reading this thread, I realize that what I know about cooking sous vide is miniscule at best. The wealth of information here is amazing. I started experimenting with SV about 5 years ago with a stock pot and a thermometer. I now have a built in water bath with an immersion circulator sourced from a lab supply company. I'm pleased to say my success rate is greater than my failures. I'm so glad I discovered this forum, and know I'll learn a ton and hope to contribute some of my personal experience. Greg