The Coffee House

[davidharmier60]

I can scarcely believe I'm awake.
A game we were playing came down to
me and a girl across the table.
My dice roll was wrong. She won.
It's raining pretty hard and my truck is about 1/4 of a mile away. Such is life.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[davidharmier60]

Finally quite damp I'm home about to be asleep.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[Gary A.]

The pork shoulder was quite good, but Gary knows he can do better. It only cooked for about two hours. Four to five hours and the pork would have phenomenal. But it was very good, just not phenomenal. Next time ...

 

[SquarePeg36 6]

The pork shoulder was quite good, but Gary knows he can do better. It only cooked for about two hours. Four to five hours and the pork would have phenomenal. But it was very good, just not phenomenal. Next time ...

Can you cook low and slow with the sous vide?

 

[Dean_Gretsch]

I bought a 6lb+ pork shoulder for just over 8 bucks. Only me, the other half and Miss Daisy...guess it's time to break out the vacuum sealer and fill the freezer, lol. It shall be an all day affair in the slow cooker though. No fancy French contraption in this home! Lol.

 

[JonA_CT]

I bought a 6lb+ pork shoulder for just over 8 bucks. Only me, the other half and Miss Daisy...guess it's time to break out the vacuum sealer and fill the freezer, lol. It shall be an all day affair in the slow cooker though. No fancy French contraption in this home! Lol.

It’s easily my favorite cut of pork. So much flavor for so little money! Aldis has boneless pork shoulder as their “pick of the week” about once a month for $1.29 a pound. I buy one every time.

 

[smoke665]

@Gary A. I guess we've been using sous vide and didn't realize it. LOL We've used vacuum sealing bags for years, for sealing leftovers and dropping them in boiling water from the freezer. Does the device you use really control the temperature of the water that much better. I'm wondering if the induction cooktop we have wouldn't work just as well?

 

[smoke665]

I bought a 6lb+ pork shoulder for just over 8 bucks. Only me, the other half and Miss Daisy...guess it's time to break out the vacuum sealer and fill the freezer, lol. It shall be an all day affair in the slow cooker though. No fancy French contraption in this home! Lol.

We use the crockpot when we don't have the time to get everything out, but by far the best is the smoker. We have an electric refrigerator style smoker that holds about 40#. When we do a run, we generally load it up with several things, then vacuum seal and freeze.

 

[Gary A.]

The pork shoulder was quite good, but Gary knows he can do better. It only cooked for about two hours. Four to five hours and the pork would have phenomenal. But it was very good, just not phenomenal. Next time ...

Can you cook low and slow with the sous vide?

Yep. Gary cooks low and slow in the Kamado and the smoker ... but the Sous Vide is easier and much much more versatile. The actual tool can clip on any size pot or tape it into the bathtub and it will cook away. You can program the sucker or just set the temp and walk away.

Gary finds the Sous Vide similar to a crock pot but with better control and no way to over cook and dry out. The container in Gary’s images did not come with the tool. It is a Kitchen Aid container that works quite well.

 

[Gary A.]

Buenas Dias Coffee Hosers. This is Gary first Mandarin Orange of the season. It is so sweet that Gary is salivating just thinking of eating another.

 

[Gary A.]

@Gary A. I guess we've been using sous vide and didn't realize it. LOL We've used vacuum sealing bags for years, for sealing leftovers and dropping them in boiling water from the freezer. Does the device you use really control the temperature of the water that much better. I'm wondering if the induction cooktop we have wouldn't work just as well?

I’ve only used it three or four times, but to answer your question - absolutely, the Sous Vide has wonderful temp control. It will tell you when the temp has reached the proper temp to insert the food or the pre-set time.

 

[Dean_Gretsch]

From the pictures I have seen of them, they look like an aquarium heater on steroids.

 

[smoke665]

Sous Vide has wonderful temp control.

Our induction cooktop has a really precise digital control of temperature, and a timer also.

I can see the advantage of cooking in the vacuum sealed bag (assuming you aren't transferring harmful toxins from the bag ) as it does seal in the moisture. We vacuum seal our BBQ in meal size portions, and have kept it in the freezer up to 12 months without any freezer damage. We had some corn that we finally threw out that had been in the big freezer for almost 3 years. It still looked good, but didn't want to take a chance.

 

[snowbear114 45]

So, sous vide is something like this, huh?

 

[Gary A.]

So, sous vide is something like this, huh?

Yep.