After 36 hours at 130 Fahrenheit! Then sear it with the torch, and blasted in the toaster oven for like 15 mins I think this is way better than a prime rib!
by Then-Ad1871
10 Comments
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Bkxray0311
Tri tip?
RCJHGBR9989
🚨Garlic police 🚨
EvaTheE
I would avoid torching on aluminium foil. You can see in the 2nd picture the foil has melted / burned. Aluminium is considered generally food safe, but burning it with your food is still not good, especially if any kidney problems are present. It is not good for bones or the nervous system if consumed in excess.
Relative_Year4968
Yummy, melted aluminum and botulism risk.
SEJeff
Why do you out the rosemary in the bag? Pectin doesn’t break down until around 180-185F so the rosemary will be raw when you put it in the bag and will still be raw when you take it out. You’re slicing the meat so it’s not as noticeable, but it will imprint on the meat making an indentation.
TL;DNR: use a cast iron with butter and aromatics so you can bloom the rosemary and the garlic won’t potentially result in botulism. It will actually bring the herb flavors out, unlike putting it in the bag.
Granted you can’t use your fancy searzall this way, but it’s a better result.
greenkni
Thought it was still in the bag in the 2nd pic…hand a bit of a panic moment
RemarkableImage5749
On this episode of someone has no idea what they are doing with sous vide: Killing Their Family with Botulism!
Pardon my dig at you (hold to the end I’m going to give you some solid resources and some encouragement) but putting garlic in a sous vide cook is incredibly stupid. Clostridium botulinum spores thrive in low-oxygen, warm, low-acid environments like your current sous vide bag.
Now all cooking has risks involved but sous vide has some particular ones that you should mitigate for. Having a sous vide machine isn’t just a toy, it’s a tool and you should be properly educated about it before you just go willy nilly with it.
Here are some resources to help you get started. Modernist Cuisine (Specifically Vol 2) Thomas Keller’s Under Pressure: Cooking Sous vide Kenji’s The Food Lab Chris Young’s YouTube Guga’s sous vide everything YouTube can be good but less science
I’m glad you are interested in getting into sous vide cooking, there is a lot to learn but it is exciting stuff. I’m excited to see your future cooks and I’m always here to help and give you advice along the way. Now instead of fresh garlic just replace it with garlic powder 🙂
bscepter
Question: I thought you needed to be above 131º at least if you’re going to sous-vide for more than 3 hours, ideally 135º, just to be on the safe side.
10 Comments
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Tri tip?
🚨Garlic police 🚨
I would avoid torching on aluminium foil. You can see in the 2nd picture the foil has melted / burned. Aluminium is considered generally food safe, but burning it with your food is still not good, especially if any kidney problems are present. It is not good for bones or the nervous system if consumed in excess.
Yummy, melted aluminum and botulism risk.
Why do you out the rosemary in the bag? Pectin doesn’t break down until around 180-185F so the rosemary will be raw when you put it in the bag and will still be raw when you take it out. You’re slicing the meat so it’s not as noticeable, but it will imprint on the meat making an indentation.
TL;DNR: use a cast iron with butter and aromatics so you can bloom the rosemary and the garlic won’t potentially result in botulism. It will actually bring the herb flavors out, unlike putting it in the bag.
Granted you can’t use your fancy searzall this way, but it’s a better result.
Thought it was still in the bag in the 2nd pic…hand a bit of a panic moment
On this episode of someone has no idea what they are doing with sous vide: Killing Their Family with Botulism!
Pardon my dig at you (hold to the end I’m going to give you some solid resources and some encouragement) but putting garlic in a sous vide cook is incredibly stupid. Clostridium botulinum spores thrive in low-oxygen, warm, low-acid environments like your current sous vide bag.
Now all cooking has risks involved but sous vide has some particular ones that you should mitigate for. Having a sous vide machine isn’t just a toy, it’s a tool and you should be properly educated about it before you just go willy nilly with it.
Here are some resources to help you get started.
Modernist Cuisine (Specifically Vol 2)
Thomas Keller’s Under Pressure: Cooking Sous vide
Kenji’s The Food Lab
Chris Young’s YouTube
Guga’s sous vide everything YouTube can be good but less science
I’m glad you are interested in getting into sous vide cooking, there is a lot to learn but it is exciting stuff. I’m excited to see your future cooks and I’m always here to help and give you advice along the way. Now instead of fresh garlic just replace it with garlic powder 🙂
Question: I thought you needed to be above 131º at least if you’re going to sous-vide for more than 3 hours, ideally 135º, just to be on the safe side.
Looks delicious. Nice work and cool process!