The nice thing is that it doesn't take as much space to store. The nicer thing is that you can affix it to different pots. Sure, there's a size range. But I've used it with two different stock pots, and it's great with both.
I've been muddling around with it since I got it, and I'll admit that I haven't a clue what I'm doing. But I'm having fun and learning from mistakes. My fault, not the device's fault.
After cooking pork and chicken, I decided to move on to beef. I picked up a couple bone-in ribeyes, then noticed that the rib roasts were on sale. Like, half the price per pound of the steaks.
Okay, then, roast it is.
When I got home, I poked around online a bit, and found quite a few people who thought that using sous vide to cook a roast was a bad idea. I found just a few who liked it. Many of them cooked their beef roasts at about 145 degrees, which seemed odd to me. I wanted a roast that was medium rare, at most. Not medium.
So, I threw caution to the wind and went my own way.
I seasoned the roast with Healthy Solutions Bold Beef Rub. I just got samples of that, and figured it was a good opportunity to try it. Then I bagged the roast, and sealed it, and bagged and sealed again. I had run out of FoodSaver bags and bought a cheaper brand, and I didn't completely trust the bags, so I figured two bags was a good precaution.
Turns out, I didn't need to worry about the bags. But anyway ...
I set the temperature to 130 degrees and let the roast cook for seven hours. Yup, seven.
When that was done, I put it in the fridge - I was cooking it for the next day. So, I let it chill.
The next day, I took the roast of out the fridge about an hour before cooking.
|This is the roast, sliced the next day, cold.|
I rubbed the top with a little more of the spice mix, then tossed it in the overn and let it cook for 30 minutes. I took it out of the oven, covered it with foil, and let it rest for 30 minutes before I sliced it.
It was about as perfect as it could be, and unbelievably tender. This was a basic supermarket on-sale rib roast, not a super-fancy prime cut of beef. They're never tough, but this was meltingly tender. I was totally shocked, and I'm definitely doing this again.
Because of the sous vide cooking, the meat was the same doneness all the way through. The short high-heat cooking browned the outside edge and warmed the meat, but it didn't affect that all-the-way-through doneness at all.
|Want a slice?|
I'm thinking the leftovers will make great beef sandwiches, either hot or cold. And the ribs will no doubt end up being lunch for me very soon.
Definitely a win all the way around.
To go with the beef, I cooked some potato chunks in the Phillips Air Fryer that I wrote about here. (See, I do use these things after I review them.) I drizzled the potatoes with olive oil and sprinkled them with another spice mix from Healthy Solutions. This time I used the Herb Crusted Tilapia mix. I know it sounds weird to use a fish-centric seasoning for potatoes, but the first three ingredients were onion, garlic, and parsley, so I knew it would work with my potatoes.
And I was right. The mix is relatively mild - which is what you'd want with delicate fish - and it was perfect for the potatoes. They tasted like potatoes with flavor rather than potatoes obliterated by spices. I think this would work well with pretty much any vegetables, as well as with fish.
I'll me sharing more sous vide experiments as I come up with things that work. I want to try some vegetables, and then maybe some shortribs - I hear those are great. Have you tried sous vide? Is there something you;'d like to see me try?
Disclaimer: I received the immersion circulator and the spices as samples from their respective manufacturers.