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Technically, we're not supposed to work until the New Year, but it's been too long without a video, and I'm starting to get the shakes, so I'm going to film something today. By the way, the photo shows a very successful experiment I did cooking a prime rib "sous vide" style in a cooler. Now that I think about it, the title should actually be, "New Bag in my Tricks."
I got the idea here, and it worked beautifully! I don't think I'd be able to film, edit and post before New Year's Eve, but rest assumed this will be shared on the channel at some point. Stay tuned. I missed you all!
14 comments:
hey chef hope you are having a great holiday...looking forward to the new year,and the new vids,starting to get withdrawl symptoms LOL
I missed you probably more than i should admit. Welcome back. (I checked every day a few times just in case you snuck back :-). Happy New Year to you and yours.
Welcome back Chef!
YEAH!!!!!! You are back!!!!!!
Ditto on what dukes hire said
I look forwards to seeing your reasonable take on this technique. It looked to me ike that guy had nothing else to do all day but change water. i am sure you video will be another NOT TO BE missed recipe.
Welcome back CJ
I suppose the sous vide could also be done in the wash tub with some styrofoam and a little duct tape if lacking a big cooler, eh. I'll give it a try sometime soon.
BTW... you had asked for more quinoa ideas. Here's mine:
I call it a Quinoa - Cobb Salad. I'm using a cup of uncooked quinoa, 2 hard boiled eggs, a half of a sliced avocado, 2 cups of chopped cabbage, 1 sliced and ripe heirloom tomato, 6 oz. of cooked shrimp, 3-4 sliced scallions, some diced cucumber and just a vinegar & oil dressing w/ some sesame seeds. Pretty keen huh !
JimK
Yay! Hope you had a wonderful holiday! We missed you!
Foodwishes would not be half of what it is without your jokes.
Jason here (TheGrillingMan.com). Just wanted to say thank you and Happy New Year!!!
@monica - Yeah, the water changing took up the first few hours but after that the cooler held temp quite well. A fifteen pound roast in a standard size cooler decreased the water volume such that the roast was sucking up all the heat for a bit. Rest assured, though, it wasn't hard work ... stand around, have some wine, talk to the family, then the alarm goes "Beep" and I swap water for two minutes. Easiest cooking I've ever done!
Tell me about the shaking!... I realised this week, that I feel some emptiness without your videos. I don`t know: is it the food? Or is it the jokes?... I sure miss your videos.
I really missed your videos! The food and he jokes altogether.
Once you sous-vide in your cooler and want a little more control and finesse, without spending a ton of money check out this thread on the homebrewing forum homebrewtalk about different variations of DIY sous-vide setups. Most of them based around a simple temp controller made from a $30.00 aquarium controller. I show a modified cooler version with actual heaters added to the setup to control and maintain temps, and later versions I use utilizing the temp controller with a crock pot or a couple gallon coffee urn. If you want info on making the temp controller I can show you that too. http://www.homebrewtalk.com/f56/show-us-your-sous-vide-cooker-343738/
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