Sous Vide. (threads merged)

[Brewed_Force]

Just had to look up what a 'sous vide wand' is, and the question sprang into my mind -could you use one of these to control mash temperature ?

 

[Chippy_Tea]

To save others searching -

 

[RichardM]

Just had to look up what a 'sous vide wand' is, and the question sprang into my mind -could you use one of these to control mash temperature ?

I've turned that around and used my Braumeister to sous vide some steaks

 

[IainM]

Ditto, sous vide in the Bulldog Brewer.

 

[kelper]

Just had to look up what a 'sous vide wand' is, and the question sprang into my mind -could you use one of these to control mash temperature ?

They can control up to 20 litres and temps below boiling. But a mash kettle could certainly be used for sous vide and could be great for large lumps of meat or poultry.

 

[Horners]

Question for those using their all in ones for sous vide. How important is it to hold temperature accurate/ constant. My Klarstein probably can be 3 degrees either side of the target temperature.

 

[kelper]

The Anova will maintain within 0.1 deg C, so that's what you should be looking for.

 

[Horners]

The Anova will maintain within 0.1 deg C, so that's what you should be looking for.

So are we saying that the folk using theur all in ones are just using tgem as large receptacle and using external heat source?

 

[kelper]

I think the significant thing is what you're cooking. Sous vide is good for lots of food; however, the difference between a rare steak and a medium rare is five degrees, so a swing of three degrees will make getting the exact 'doneness' more difficult.
The great thing with sous vide is you can leave a steak in the hot water for hours and sear it when ready. I'm going to do a whole chicken soon - spatchcocked and finished on the barbecue.

 

[Horners]

I think the significant thing is what you're cooking. Sous vide is good for lots of food; however, the difference between a rare steak and a medium rare is five degrees, so a swing of three degrees will make getting the exact 'doneness' more difficult.
The great thing with sous vide is you can leave a steak in the hot water for hours and sear it when ready. I'm going to do a whole chicken soon - spatchcocked and finished on the barbecue.

Thanks @kelper I get the principle, I was just wondering whether others have found their brewing equipment sufficient to achieve this. As I am 'working from home' today, I might stick a boiler of water on with just the lower powered element on and use a probe to see the temperature variations. To save me googling - a couple of questions 1. What temp for medium rare ribeye? 2. How much water you reckon in boiler?

Cheers

 

[kelper]

Volume of water is not important as long as steak is immersed fully in its bag. 54 deg C for one to four hours.

 

[kelper]

Just had to look up what a 'sous vide wand' is, and the question sprang into my mind -could you use one of these to control mash temperature ?

Yes. It's only supposed to heat about 18 litres but could cope with more in an insulated vessel. Plus, it has Bluetooth (wifi optional) so you could do it remotely or at get on with the vacuuming!

 

[BeerCat]

Its great if i can be bothered to set up my equipment. To be honest the best steaks i have had, shouldn't be so lazy. This is great sous vide youtube channel for anyone interested.

 

[Wilfy]

Keep meaning to try this with me Grainfather.

 

[GerritT]

Vacuum machine, steady heating device: plenty of overlap in gear.

 

[kelper]

You don't need the vacuum sealer to cook steaks in a water bath. If you lower the bag into the water the water pressure expels all the air and then you clip the bag to the pot with a clothes peg or box clip. The vacuum bag gave its name to sous vide but it's not needed.

 

[Minimag1]

On the strength of this thread, I tried doing this with a thick steak I bought for the purpose today in my Klarstein boiler for 4 hours at 59 degrees for 4 hours then charring it on the BBQ, and all I can say is wow!, this probably was the most tender steak I have ever had, thanks guys, I am sold on this. If you haven't tried it, I would seriously recommend this method. I will be trying pulled pork next

 

[kelper]

On the strength of this thread, I tried doing this with a thick steak I bought for the purpose today in my Klarstein boiler for 4 hours at 59 degrees for 4 hours then charring it on the BBQ, and all I can say is wow!, this probably was the most tender steak I have ever had, thanks guys, I am sold on this. If you haven't tried it, I would seriously recommend this method. I will be trying pulled pork next

Good, I'm glad you enjoyed it. 59 seems a bit hot though. I have cooked steaks sous vide and then found even three or four minutes on a hot BBQ can overcook them.

 

[GerritT]

i watered my garden with a full 23 litre glass carboy today by hand with no carrier/strap (I'd been washing it)

**** me that's heavy.

Al

I worked my way through a thread elsewhere where picture were posted of all the things that could go wrong with 23L glass carboys. Not a pretty sight...

 

[Minimag1]

Good, I'm glad you enjoyed it. 59 seems a bit hot though. I have cooked steaks sous vide and then found even three or four minutes on a hot BBQ can overcook them.

I like my steak well done, and 59 degrees did that, but still kept it moist and very tender. What else would you recommend as using this method, I note that pulled pork will need 18-24 hrs so maybe for Sunday, but would like to cook something tomorrow for the wife and my son - she likes chicken, any recommendations?