“You’re cooking my $200 roast in a plastic bucket?!”
Chateau brion at 131F for 2hr30, seared in tallow. My father in law is now a sous vide convert!
by swakawakaflame
24 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
tothjm
Beautiful
From a non expert 🙂
Any sauce?
EpicHeroKyrgyzPeople
Low-Friendship-4617
Lol…yes…yes I am.
mst3k_42
We’re doing big thick pork chops today, sous vide, then searing.
Not_A_Real_Goat
Looks amazing – also, can I ask why the fork is bedazzled?
“We’re having boiled meat again?” Is what gets said at my house.
WestBrink
I don’t let my in-laws see in-process. They get all weird about it. “Oh it’s going to taste like plastic! Why are you boiling it?”
If they don’t know, suddenly it’s the best steak/pork/ham/whatever they’ve ever had
ketoLifestyleRecipes
Lovely! I serve a Boursin cheese on the side which goes really well with beef. Mine is on the go right now. Perfection! Shake off the remarks OP. Proof is in the pudding. Sous vide doesn’t screw stuff up if used properly. Read the room and adjust as needed on Christmas.
Dark_Marmot
Looks perfect. I can taste it from here. Good job!
One-Literature-9401
Perfection. I did a 5.5 pound prime boneless rib roast SV in a Home Depot bucket last night then blasted on the smoker at 475. Came out awesome.
PhilosophyUnlucky113
Did some strip roasts yesterday with blue cheese fondue and buerre rouge. Came out amazing.
mccolm3238
100%
mtbguy1981
Boomers have such a tough time understanding sous vide. Before my mom passed away it was “are you using that bubbler thing again?”
AnComApeMC69
Yep! I’ve made $200 roasts in an Igloo cooler too. You ain’t seen nothing yet.
ALargeHotCarl
Literally my in-laws lol
DaCozPuddingPop
Looks gawjus – assuming you seared it off afterwards?
I’m a smoker guy but picked up a sous vide stick last month and getting ready to give her a whirl shortly…
BunjaminFrnklin
My wife’s family is the same way. If they don’t know something (either ingredients or techniques), it’s “doing it wrong”. I just tell them no one in the kitchen and it’s been working out well this year for Thanksgiving and Christmas. They got weirded out about me brining our Thanksgiving turkey is a cooler overnight in the garage. Until they tasted the turkey the next afternoon of course.
StaysAwakeAllWeek
Chateaubriand*
curiousbydesign
That is perfect. Chef’s kiss!
lnfinitelris
We did a beef tenderloin roast and my MIL said she’s never roasting one again 😂 We did a pre-sear, 133° for about 2 hours, and then a post-sear. Turned out a perfectly even medium rare. A little hickory smoked salt on it and it was delectable
bolunez
My dad in law asks for the “roast cooked in a fish tank” every year now.
24 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Beautiful
From a non expert 🙂
Any sauce?
Lol…yes…yes I am.
We’re doing big thick pork chops today, sous vide, then searing.
Looks amazing – also, can I ask why the fork is bedazzled?
Looks awesome
^*_Chateaubriand_
https://media1.tenor.com/m/rHAHMnDdMIAAAAAC/zoolander-will-ferrell.gif
“We’re having boiled meat again?” Is what gets said at my house.
I don’t let my in-laws see in-process. They get all weird about it. “Oh it’s going to taste like plastic! Why are you boiling it?”
If they don’t know, suddenly it’s the best steak/pork/ham/whatever they’ve ever had
Lovely!
I serve a Boursin cheese on the side which goes really well with beef.
Mine is on the go right now.
Perfection!
Shake off the remarks OP. Proof is in the pudding.
Sous vide doesn’t screw stuff up if used properly.
Read the room and adjust as needed on Christmas.
Looks perfect. I can taste it from here. Good job!
Perfection. I did a 5.5 pound prime boneless rib roast SV in a Home Depot bucket last night then blasted on the smoker at 475. Came out awesome.
Did some strip roasts yesterday with blue cheese fondue and buerre rouge. Came out amazing.
100%
Boomers have such a tough time understanding sous vide. Before my mom passed away it was “are you using that bubbler thing again?”
Yep! I’ve made $200 roasts in an Igloo cooler too. You ain’t seen nothing yet.
Literally my in-laws lol
Looks gawjus – assuming you seared it off afterwards?
I’m a smoker guy but picked up a sous vide stick last month and getting ready to give her a whirl shortly…
My wife’s family is the same way. If they don’t know something (either ingredients or techniques), it’s “doing it wrong”. I just tell them no one in the kitchen and it’s been working out well this year for Thanksgiving and Christmas. They got weirded out about me brining our Thanksgiving turkey is a cooler overnight in the garage. Until they tasted the turkey the next afternoon of course.
Chateaubriand*
That is perfect. Chef’s kiss!
We did a beef tenderloin roast and my MIL said she’s never roasting one again 😂 We did a pre-sear, 133° for about 2 hours, and then a post-sear. Turned out a perfectly even medium rare. A little hickory smoked salt on it and it was delectable
My dad in law asks for the “roast cooked in a fish tank” every year now.