sous vide


 
  1. Randy G

    Babi Guling Pulled Pork

    I made my favorite recipe from this wonderful site for a BBQ party a few weeks ago. https://tvwbb.com/threads/babi-guling-balinese-pulled-pork.4642/ 6 lbs of bone in Boston Butt butterflied & salted. I prepared this amazing spice mixture in the food processor. Over the years, I’ve...
  2. Dwain Pannell

    Tri Tip Sous Vide

    I haven’t posted a cook in quite a while. I decided to hot tub a Tri Tip at 135*F for 5 hrs then sear it off/ get some smoke on it on the kettle via a mesquite/charcoal fire. Used Cajun Shake in the bath then hit it with Montreal Steak Seasoning for the sear/smoke. Served simply with...
  3. A

    Sous Vide with 2nd Slow Cooker?

    Curious if there is a way to use another probe and other wires from the fan to control a second slow cooker. The one issue I have is with multiple temperature cooks like a rare steak and veggies at same time. If I could have two slow cookers going using one HM with 2 probes where one probe...
  4. A

    Sous Vide Timer?

    Sous Vide Timer?... AND second slow cooker? So far I am enjoying playing with the addon sous vide to the HM. It does really work well and stays within 0.5 degrees Celsius. I have made an awesome steak... Some veggies... And some eggs Benedict. I am curious if there is a way to write a timer...
  5. A

    SSR for Sous Vide

    So I have been using my HeaterMeter for the last year and love it...thanks for the ideas and help with it!!! Now I was looking at purchasing an immersion circulator for sous vide but saw the diy...I figured maybe I could double the HM use as a PID. I see I can from the forums. It seems I just...
  6. Len Dennis

    A Poor-Man's Sous Vide??

    I've found that the sous vide controllers are just too pricey up in the frozen North so I came up with another way to do it (but I haven't done it as I am not sure it'll work is why I'm posting this): The "new" crock pots have their "low" temperature setting set way too high compared to my good...
  7. Chris in Louisiana

    Sous Vide circulators review

    Sous vide is cooking meat or veg low and slow in a water bath held at a constant temperature for several hours, with meat finished quickly in a pan or on the grill to brown the outside. It has come quite popular in the last few years. Kenji over at Serious Eats has reviewed the home circulators...

 

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