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Post by shayneh2006 on Jun 24, 2014 18:35:49 GMT 10
looks great Shayne, mmmmm piessss Yeh Nath, they turned out great.
Top meal for today as its windy and cold here in Sydney. Strong winds from the west, blowing over the mountains.
Pies and mash is great to warm the heart.......
Im usually a two pie eater, but could only get through one of these.
Shayne
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Post by nath on Jun 25, 2014 8:29:30 GMT 10
Looks sensational Shayne!
Nath
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Post by smokey on Jun 25, 2014 10:21:38 GMT 10
Very nice, I bet it went down well with that cold your coping
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Post by shayneh2006 on Jun 25, 2014 18:57:40 GMT 10
Cheers guys.
Fair dinkum...... I am stoked with this thing.
Remember, I said I was going to leave the second piece of shin Beef in for longer, to the 48 hour mark,,,,, to compare with yesterdays effort....
Well that's what I did, and yes, bang on 48 hours
And Nath, the juices in there were not going to be wasted on Boofhead this time........ The bag was snipped, and the juices added to tonites Indian Beef Curry.
The verdict......... the 48 hour method wins
And after the liquid from the bag was added to the Curry, it was reduced down a bit,
then the meat was added right at the last minute, just to heat it, not cook it.
I cant believe its taken me this long to get into this Sous Vide action......
Anyway,, and moving forward.... while the thing was heated up,, out comes the shin Beef, and in goes a few slabs of Asado (should start a new thread on this).
I gave a light dusting of my latest rub
Then bagged
And the book says to treat these just like Shin Beef (10 hrs min, 48 hours max), but I will pull them at 24hrs, ready for tomorrows dinner.
Then, high heat sear them on the CI grate over Charcoal.
Mmmmmm, getting exited now.
Shayne
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Post by smokey on Jun 25, 2014 19:19:18 GMT 10
I think I'm just as exited watching you get into SV as what you are
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skuzy
New Member
Posts: 29
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Post by skuzy on Jan 8, 2015 15:53:01 GMT 10
shayneh.. how goes it with this?
am currently considering buying ANOVA device this year to play around with this type of cooking.. (i know its not BBQ)..
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Post by smokey on Jan 8, 2015 16:49:43 GMT 10
Skuzy, This forum is not strictly bbq. Much more open then that, Its about the food we cook at home and the interesting ways we go about it. Bbq, fry pan or oven, If it's good its good
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Post by chrisg on Jan 8, 2015 18:46:19 GMT 10
Hey Skuzy, there are some on this forum that rarely bbq at all, unfortunately includes me at the moment for reasons that passeth all understanding but mostly related to time and weather I'll be heading out to fire up the kettle at a minimum for Aussie Day but not sure about before The big plan here is to find a new place that is more cooking, inside and out, friendly over the next couple of months, then I'll be having a go at this SV thing - right now the kitchen maneuvers remind me of Rubik's cube Cheers
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Post by shayneh2006 on Jan 11, 2015 8:38:00 GMT 10
shayneh.. how goes it with this? am currently considering buying ANOVA device this year to play around with this type of cooking.. (i know its not BBQ).. Yeh Skuzy, they turned out bloody fantastic and now (having done them like this plenty since) find it my prefered way of doing them. The beauty about it, you get a tender and juicy fall off the bone meat, with that crunchy carmelised millard external from the high heat sear............and totally different to what is produced by the all too comon 3-2-1 proceedure. Its magic Shayne
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