"sf" > wrote in message
...
>> Do you not need to pre soak the commercial stuff
>> before you cook it?
>>
> No. I used to blanch it (if that's a term to use with meat). I'd
> place it in cold water, bring to a boil, discard the water and start
> again: BTB, lower the heat and simmer until done - but that isn't
> necessary anymore because they don't salt the meat as heavily now. If
> I was planning to do it entirely in the oven, I'd rinse it off, pat
> dry and proceed - but I start it off in water and finish it in the
> oven.

I will do that then. Cold water, bring to boil etc. I'll do that tomorrow
before I pressure it.

> I'm rethinking the sous vide corned beef. On one of the sites I read
> this morning, a commenter said he did one traditionally and another
> sous vide and served them to guests who preferred the texture of the
> traditionally cooked one. Both were tender and delicious, but there's
> a certain barely stringy quality people prefer with corned beef.

Hmm not had anything that came out 'stringy'.

> So, I might go with tri-tip as my first beef venture but not before
> I've tried chicken and maybe even fish. I'm thinking that sous vide
> might be the way to cook thin fish fillets like sole, because I
> invariably over cook them.

I tried salmon fillets but they just got overcooked after even a short time.
You might have better luck than me.


> BTW: how many days are you leaving yours in the brine? When you're
> done, remember that ours has been brined in Prague powder (which means
> it's pink) and spices so they are completely different from what yours
> will be.

I will be taking it out in the morning and pressure cooking it. I put it in
last Friday and will take it out tomorrow (Thursday)

Did you see that I had found out about the Prontocure? It's a dry rub. I
am thinking that the next one I do, I can do the dry rub and then cook it
sous vide.

How does that sound?

> Holy moly, sous vide is a virtual money pit! I was wondering how to
> tell when something is at the desired temp and guess what I found?
>
> http://thermoworks.com/products/hand...sous_vide.html

I set the temp and time and it does it automatically. I don't need to test
it. Mine is different too. There is no water circulating.


> Yes! Actually, chicken breast has been the same cost per pound as
> thigh lately. Not sure how long that's going to last. If they are
> still a low price when I go to the store, I think I'll buy a couple
> and try them sous vide. They should be pretty juicy. Oh, that's
> another thing. Do you season or add butter when you sous vide?

Yes, both. Whatever you fancy Try it out.


>> I like to use it for thick chops and then brown them off in a very hot
>> pan.
>> I usually do a lot and freeze them. Very handy
>
> I was wondering about cooking times, which can be quite long, and
> eating. Do you cook them the day before and refrigerate, or what?

Usually. I also do a lot together and freeze the extras. Just stick the
packets in the freezer when they are cold


> Here's how to cook corned beef on your stove top

> http://startcooking.com/how-to-cook-corned-beef-brisket

Thanks, I'll have a look at that for next time.


>
>> > Also, I was told and have been reading that a Food Saver isn't
>> > absolutely necessary. Is that really true?
>>
>> Yes. So long as you get the air out of the bag. I used to use a straw
>> to
>> suck it out but I do have a food saver now and prefer it.
>>
> One of the sites suggested slowly submerging the bag and letting water
> pressure take care of pushing the air out.

Hey use what works for you


Seemed simple enough.
> Then just clip it to the side of the container you're using. What I
> haven't found out yet is how the water circulates around a bag that's
> clipped to a container (for even "cooking").

As I said, ours doesn't circulate.

Mine looks a bit like this. It doubles as a slow cooker too:

http://www.amazon.co.uk/Zyon-Premium...s+vide+cookers

> One last question. My unit apparently has a wifi capability. It
> seems there's an app you put on your phone, so you can start the water
> heating on your way home (from work or shopping, I guess). Do you
> ever use that feature and do you find it convenient?

Mine doesn't have that so I can't help. Anyway, for many things the cooking
is so long I don't really think you will need to be starting it on the way
home, well unless you are a long way off ... Still who knows <g> Remember
too, if it is starting from cold, it could take a while to get up to temp
before it starts cooking.

Btw next week I want to have a go at that 'corned chicken' recipe. It
sounds really good.

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