My New Project
Thread Starter
|
Fleet Mechanic
Joined: Nov 2009
Posts: 1,398
Likes: 6
My New Project
A while ago, I installed a hot water return loop to try and save water. https://www.ford-trucks.com/forums/1...d-of-long.html
Ever since then, I have been wondering what I could do to take advantage of lost energy in regards to the heat always available. Well, my workmates told me about the sous vide way of cooking.
Looking at this, I realized I had the energy source in my hot water loop, so I made a heat exchanger inside of a plastic box. My leak test is completed and I'm ready to try out the cooking portion next week. Can't wait!
Ever since then, I have been wondering what I could do to take advantage of lost energy in regards to the heat always available. Well, my workmates told me about the sous vide way of cooking.
Looking at this, I realized I had the energy source in my hot water loop, so I made a heat exchanger inside of a plastic box. My leak test is completed and I'm ready to try out the cooking portion next week. Can't wait!
Thread Starter
|
Fleet Mechanic
Joined: Nov 2009
Posts: 1,398
Likes: 6
Today is the day for my experiment. First, I used chuck tender steaks. This is a cheap cut of meat and pretty tough. If this doesn't pan out, at least I didn't spend much money. I put them in vacuum bags, but did not vacuum them, only sealed. The reason was to not have them sink to the bottom. I had a plastic tray that would float, but was heavy enough that it would keep the meat submerged.
First batch soaked at 125F for 2 hours. This was then seared for 3 minutes. You can see from the cut that it's a perfect rare
. Because I didn't put any kind of rub or seasoning, it was a little chewy, but the flavor was all there!
First batch soaked at 125F for 2 hours. This was then seared for 3 minutes. You can see from the cut that it's a perfect rare
. Because I didn't put any kind of rub or seasoning, it was a little chewy, but the flavor was all there!
Thread Starter
|
Fleet Mechanic
Joined: Nov 2009
Posts: 1,398
Likes: 6
Here is my second batch. Soaked at the original 125F for two hours, then increased to 130F for 3 more hours. Pulled the meat (notice the brown color)and seared for 3 minutes and on the plate. This time a perfect medium rare
Thread Starter
|
Fleet Mechanic
Joined: Nov 2009
Posts: 1,398
Likes: 6
Final post for the day. Last steaks were soaking at 135F for about 8 hours. Steaks remained the same brown color as the other ones. After the sear, steaks were still a perfect medium rare! Cooking this way is so simple and easy. I would recommend this style of cooking to everyone. Just keep in mind that it is very important to sear the steak. This last step kills any bacteria in the meat surface. Hope this is helpful to anyone who would consider this style of cooking.
Cooking this way is so simple and easy. I would recommend this style of cooking to everyone. Just keep in mind that it is very important to sear the steak. This last step kills any bacteria in the meat surface. Hope this is helpful to anyone who would consider this style of cooking.
Last edited by 84espy; Jan 28, 2018 at 10:47 PM. Reason: Forgot Pics
Thread
Thread Starter
Forum
Replies
Last Post
