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  1. Homemade Meat Press Molds for Deli Loaves (aka Ham Press) Background I have decided to shift some of my sausage making over to deli style meats and cold cuts for a number of reasons – I like them, they are getting expensive and by and large they are not the quality I am preferring (even on high end name brand), I am seeking lower salt and fat versions, I can make them my way --- and the family likes them. Plus it’s quite interesting and good eats, too. Deli type meats that are not emulsified into a paste and cooked in a loaf form (think bologna) are those that are called re
  2. I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar.
  3. Hi Aussie’s! If you’ve been skirting around the idea of getting a sous vide device, now is the time you should think of biting the bullet. Anova is on sale for $99 AUD https://anovaculinary.com/anova-precision-cooker/?utm_source=fb&utm_medium=paid+social&utm_campaign_name=Conversions&utm_adset_name=Australia&utm_placement=Facebook_Mobile_Feed&utm_campaign_id=6103227441440&utm_ad_name=Price+You'll+<3+%3A%3A+Black+Image%3A%3A+%2499+AUD+CLEARANCE&utm_ad_id=6103273614040
  4. I'm not into sous vide (yet) but I found this technique to be an interesting way to tackle an old standard.
  5. HEYYYYYY-OOOOOOOOOOOOOOOOOOOOOOOOOOO, KamadoJoooooo is baaaaack!!!!!!!!!!!!!!!! Ok, I've had a few reds, so I'm gonna make an extra effort to keep this one clean for the more delicate among us So a few months ago, I saw some big, fat steaks on sale at the local Woolies (for you seppo's, think Ralphs, etc). Bought em, vac sealed em, froze em, and forgot about em... Until the weekend. Sunday night, threw one in the Sous Vide at 50C, and let it sit. FOR 2 DAYS!!!!! Yep, I have no fear. 2 Days. Like a boss. It came o
  6. Hi all, I recently acquired a PicoBrew Pico Pro electric brewing device to review on my YouTube channel (The Pico Pro: A Hands-On Review) and discovered that it has a sous vide mode built-in. I couldn't resist giving it a try as you can see in the video below. Turned out perfectly medium rare and very juicy. I just wish it had the charcoal flavor it was lacking.
  7. I did brisket once before, and it turned out great. Great, if you were in the mood for some beef jerky, that is... Decided to follow a recipe I'd found on Serious Eats (which is one of my go-to sites for Sousing and Videing): http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html Got a slab of brisket from my butcher. In hindsight, it probably had a bit too much of the fat trimmed off it. Cut it in half so it would fit into the vac bags (and also be size-appropriate for 4 people) Rubbed it down with 5
  8. Anova Sous Vide Bluetooth Precision Cooker $99.99 + Free Shipping at Best Buy https://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?ref=8575135&loc=7359b2968daf11e78f952ecfd3424a6c0INT&acampID=7359b2968daf11e78f952ecfd3424a6c0INT&skuId=5550900
  9. Decided to pop my burger cherry on the KJ the other night. Was a bit of a crap day, weather-wise and didn't feel like going to too much trouble. Had some Wagyu burgers vac-sealed in the freezer. These are very tasty, but can have issues with un-rendered fat if not cooked properly. There's no question that a good home-made burger patty will beat a store-bought one, but these are the ones I had, so I sucked it up and played the burger hand I was dealt... Sous Vided them form a few hours at 50C to cook them rare and get rid of the fatty taste: Debagg
  10. HOMEMADE BEEF COTTO SALAMI – COOKED AND READY TO EAT So the latest sausage foray was “beef cotto salami”. Had not done this previously and it was a last minute decision while looking at the boneless chuck roast at Costco. Consequently, as you will see some innovative inventiveness was required as the sausage process progressed. Cotto salami means “cooked salami” and is not a smoke flavored product. It is cooked in a water bath. http:// http:// The Recipe First up - a recipe. Turned to one of my favorite books – "The Sausage and Jerky Makers Bible" by Eldon Cu
  11. Well, here we go! The other day I was planning meals for the week and of course you need those quick meals for schools nights right? On a recent mega meat run I picked up a bunch of fresh boneless/skinless chicken breasts. We thought it would be a good idea to coat several in "roasted Garlic Siracha" seasoning by Tones, vacuum seal and freeze. I think it was. 2 days ago I dropped them in to a sous vide water bath at 145f straight from the freezer for 3 hours and placed them back in the fridge. Tonight I pulled them out and put a nice sear on them using a hot 450f fire on the Primo. Too
  12. Part of my christmas gift to my mom this year was a dinner for six where she and my dad could have two other couples over for dinner and I would provide and prepare the meal. I wasn't sure how well this 'gift' idea would go over but after today I know it was a huge success. My mom has my ORIGINAL Kamado Joe Classic. When I got a different classic, I moved this one to her house where she and my dad cook on it fairly often... At any rate, my mom chose prime rib and whatever I wanted to fix with it as her choice for this meal. I picked up a nice prime rib
  13. At $12 for the digital version Vs $49 for the hard cover---- the digital version of Under Pressure: Cooking Sous Vide ( The Thomas Keller Library) Kindle Edition is an affordable way to explore this often mentioned book. I have only just started reading it. So far it is framing Sous Vide with in the pursuit of perfection. Some of the reviews say it is of limited value for the home cook who does not have access to the equipment and large staff of Thomas.. My initial impression is that you will get a good sense of what is wort cooking by this method.
  14. After talking about this recently here I decided to put a sous vide chicken breast together for lunch today... This breast is still partially frozen, but that's ok too. I seasoned it with some salt, pepper, and a dash of basil pesto... I put it back in the vac seal bag and tossed it in a 145 degree water bath. It will live there for 2 to 2.5 hours. I will pull it out and sear it with a culinary torch when it's done... I'll make a photo of that and post it here after lunch....
  15. 3 pound brisket flat. Rubbed with MeatChurch Holy Cow and a touch of prague powder, and sous vide at 155F for 24 hours. Rapidly chilled, and in fridge overnight. Added some more rub, and smoked this afternoon over apple wood for 3 hours at 275F. For a small flat with not a lot of fat, I was blown away by the tenderness and moisture level. A bigger brisket, with a good fat content would be out of this world. This was 100% indistinguishable from a traditional smoked brisket, in my experience (have done a dozen or so)
  16. I have been working to expand on an idea we have been using for some time called "Freezer to Crock Pot". Simply put we put all ingredients for a crock pot meal together and freeze it. Do 6-8 this way on a Sunday afternoon and when we need something easy the contents go from the freezer to the crock pot. Now thinking about this idea and sous vide I want to prepare in advance some meals that can cook in a similar way but avoid the issue crock pots have of over cooking the meat. I also want to have the meat ready to eat straight out of the water bath, This is not new but I have a lit
  17. Sous Vide Pork Loin The new Anova was going to get its chance at a meat meal. In rummaging in the freezer I found a 2.75 lb boneless pork loin which was then conventionally thawed. Lucky for me the vacuum seal package I did for the pork when it went in the freezer was too long. Which was nice as all I did was trim off the seal to season the pork and then vacuum/reseal the same bag. Time for a simple low maintenance cook while we were busy around the house. The loin was rubbed with butter, spritzed with Lea & Perrins and liberally dusted with Montreal Chick
  18. Sous Vide Bread Pudding with Bourbon Sauce and a Custard Bonus I planned a multi-part sous vide meal this evening. The main was a pork loin. This post is about the dessert course which was to be consumed as a late evening snack. After the pork was finished in the water bath the temperature was raised to 170 degrees. A bread pudding using day old homemade French bread (compliments of my son) was the main actor. The recipe is a family recipe of my mother’s - basic ingredients are bread, whole eggs, egg yolks, butter, sugar, whole milk (we actually used the skim on hand + ev
  19. A Simple Sous Vide Rum Poached Apple Dessert My Anova Precision Cooker WiFi & Bluetooth circulator arrived at the door today as dinner was being prepared. I abandoned dinner (chicken tacos) to my capable son and just had to play with the new cooking toy. Here's what happened: After unpacking and fiddling around with it including configuring for Bluetooth and WiFi and testing how long it took to heat a gallon and half of tap water to 170 degrees, I just HAD to cook something – anything.. anything.... Hummm… apples! Used three apples peeled, cored, and sliced into
  20. Mother's day discount on the WiFi version of the Anova Sous Vide circulator. Code: LoveMomWiFi
  21. So as most of you know, I was early on the sous vide bandwagon, well before I joined the Guru. I have the original Anova circulator. But like many of you, I wanted to try sous vide before I bought a circulator to see if I liked it. This was all done in Dec 2013. So how to test it out? Simple... Buy a couple cheap 300W "coffee cup heaters", add it to many hundreds of dollars of homebrewing equipment, and cook on! In all honesty, this worked great. It held temp perfectly, the pump certainly kept the flow high enough that there was no temp stratification or gradation in the pot
  22. Sous Vide Creme Brulee 2 c heavy cream 1/4 c sugar 4 large egg yolks 1 tsp vanilla Set up your sous vide for 180F. Mix all the ingredients, then put in a ziplock and let that sit for 20 minutes or so to let the bubbles subside. I mixed it in my Vitamix, but I think it made it a bit too airy. Next time, I'll mix it by hand. Close the ziplock removing as much air as possible. Drop the bag in the bath for 30 minutes. Pull the bag after 30 minutes and squeeze the bag to mix it all up, then let it cool off a bit. Cut off a corner and pour into ramekins and refrigerate them for at least 4 h
  23. I tried my hand at sous viding some yogurt this weekend. Here is the recipe I followed (I doubled this because I couldn't find a smaller jug of whole milk. Ingredients: 800 grams of whole milk 40 grams of live culture yogurt - make sure it has live cultures. Plain works best, vanilla flavored would be an okay substitute. Set up your SV bath at 109F Warm the milk in a pot on the stove set to low heat. You want to get it to 180F. Stir and scrape the bottom with a spatula to make sure you don't scald it. A little over 180 is no big deal. Once you hit 180, pull the pot from
  24. Want a fool proof way to know when your brisket will be done and ready to serve? Try it sous vide with a finish on the grill! It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from: Omaha Steaks - http://www.omahasteaks.com cooked with our sous vide immersion circulator from: Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM) This cook came out PERFECTLY! One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!! There is no guessing! Here's the recipe for the Sauce: Whiskey Barbecu
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