24/7 or on for pulls only?

by **Psyd** on Sat Sep 17, 2011 3:56 pm

I've discovered yet another reason to keep the machine on instead of shutting it down between shots:

Sous Vide...

by **Jeff** on Sat Sep 17, 2011 8:43 pm

Even funnier as I have to be careful not to have my machine on when a bath is on the same circuit as well.

by **TomC** on Sun Sep 18, 2011 2:51 am

Clever, I'll give you that. I'm quite familiar with the concept, just not the exact temps, but I guess that varies depending on the chosen menu.

I have heard about doing sous vide on a rib eye to a temp in that range, vacuum sealed, then quickly seared in the hottest dang cast iron skillet with oil and coarse salt, with pepper added at the very end ( it burns ) and ending up with steak from heaven.

by **coffee.me** on Sun Sep 18, 2011 10:11 am

Psyd wrote:Sous Vide...

...and for months now, worked beautifully for homemade yogurt too.

by **germantown rob** on Sun Sep 18, 2011 12:36 pm

TomC wrote:Clever, I'll give you that. I'm quite familiar with the concept, just not the exact temps, but I guess that varies depending on the chosen menu.

I have heard about doing sous vide on a rib eye to a temp in that range, vacuum sealed, then quickly seared in the hottest dang cast iron skillet with oil and coarse salt, with pepper added at the very end ( it burns ) and ending up with steak from heaven.

131f would be good for steaks, for chicken I like 145f for enough hours to kill the bad stuff. BTW my wife says sous vide tenderloin is way to tender, lol.

I am definitely going to check a pot on my cup warmer to check the temp, love it!

by **TomC** on Sun Sep 18, 2011 2:14 pm

And I thought it was going to be another "should I leave it on all day and night" threads that have been hashed over before, even currently. Nice original content

If I lived in Vermont, maybe I'd put my syrup on there at night before Saturday morning breakfast!

by **germantown rob** on Sun Sep 18, 2011 2:24 pm

I saw the honey resting nicely on the tray and thought that was a darn good idea, maple syrup is another good one. Might not have any room for my cups if these ideas keep coming, LOL.

by **Bushrod** on Tue Sep 20, 2011 10:00 am

Wow, I never thought of putting honey on there! Thanks! I have some that could really use the warming.

by **yakster** on Tue Sep 20, 2011 4:55 pm

I've started cooking steel cut oatmeal in a crock pot overnight. If I had a machine with a drip tray I could leave on, I might measure the temp of the crock pot (on low) and see if this would work.

It would also be fun to put a Stirling Cycle engine or fan on top.

by **samster** on Fri Sep 23, 2011 6:47 am

to quote Christian Szell: Is it safe?

TomC wrote:... sous vide on a rib eye to a temp in that range ...


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