Uploads from FotoosVanRobin, tagged langzaamgegaard

Sous-Vide Pork Fillet

nobody@flickr.com (FotoosVanRobin) — Mon, 21 Jun 2010 13:42:25 -0700

I still had this piece of pork fillet (250g) in my freezer. Today I vacuum packed it (still frozen) with a lump of butter, some salt and pepper and a small toffee-like-wrapped bundle of cling foil with a few sprigs of thyme, a few needles of rosemary and half a clove or garlic.

Cooked it for 90 minutes at 65°C in warm water. (Check my blog to see my alternative for a Roner) Then quickly pan fried it just to give it a bit of color. Resting not needed. Add the juices from the vacuum pack to the pan for a little bit of sauce/jus.

This cut of pork can be very dry. (it's not pork tenderloin, I'm not sure how it's called in english) Today I think it was still a bit on the dry side, but maybe that's because it had been in the freezer for months. I will try this again soon with some nice, fresh pork. This sous-vide cooking is really dead-easy and foolproof.

Cooking Sous-Vide at home

nobody@flickr.com (FotoosVanRobin) — Tue, 08 Jun 2010 15:56:07 -0700

FotoosVanRobin posted a photo:

This is what we call an "electrical weck-kettle" in the Netherlands, I'm still not sure what it's called in english: Electric Waterbath Canner, or something like that. Anyway, you can fill it up with (warm) water and set it to any temperature between 30°C and 100°C. There is an internal thermostat that will check the temperature and sets off additional heating when needed. I've took track during 7 hours of sous vide cooking and my aim-temp was 55°C, the real temperature (I had my own thermometer hanging in there) fluctuated between 53°C and 59°C. Not that bad for a poorman's roner. And I guess it's using much lesser energy than an oven.

Go to my blog "Kok Robin" to read more about Cooking sous-vide at home

Or check out the photoset related to my sous-vide cooking experiments

Roast Beef after 7 hours at 55°C

nobody@flickr.com (FotoosVanRobin) — Wed, 08 Apr 2009 14:34:14 -0700

FotoosVanRobin posted a photo:

Roast Beef, cooked for 7 hours at 55°C in my Poorman's Roner. Looks horrible and the feel isn't nice either, it feels rubbery.

I suddenly realize I should have checked the temperature after I took it out of the vacuumpack. Just for the records...

Lotus bun with Hoisin Pork Cheek

nobody@flickr.com (FotoosVanRobin) — Thu, 01 Jul 2010 17:06:04 -0700

FotoosVanRobin posted a photo:

Some improvised slowcooked pork cheeks. Cooked sous vide at 82°C for 8 hours with a hoisin-marinade. (Check my blog Kok Robin to see how I cook sous-vide at home )

I'm afraid I lost my notes on what I did exactly, but it was something like this:
Gently fried shallot, garlic and ginger. Then added some Shaoxing rice-wine, light soy-sauce, pinch of sugar, smaller pinch of five-spice and a few tablespoons of hoisin-sauce. Cook through or reduce a little. Then cooled it down and froze it to be able to vacuum-pack it together with the pork cheeks in my non-professional vacuum machine.

Pulled and stuffed on a lotus bun with some spring onion and pickled cucumber.
Didn't look that good, but tasted not bad at all. ;-)

Vacuum packed Pork Fillet

nobody@flickr.com (FotoosVanRobin) — Mon, 21 Jun 2010 13:42:18 -0700

FotoosVanRobin posted a photo:

I still had this piece of pork fillet (250g) in my freezer. Today I vacuum packed it (still frozen) with a lump of butter, some salt and pepper and a small toffee-like-wrapped bundle of cling foil with a few sprigs of thyme, a few needles of rosemary and half a clove or garlic.

Cooked it for 90 minutes at 65°C in warm water. (Check my blog to see my cheap alternative for a Roner) Then quickly pan fried it just to give it a bit of color. Resting not needed. Add the juices from the vacuum pack to the pan for a little bit of sauce/jus.

This cut of pork can be very dry. (it's not pork tenderloin, I'm not sure how it's called in english) Today I think it was still a bit on the dry side, but maybe that's because it had been in the freezer for months. I will try this again soon with some nice, fresh pork. This sous-vide cooking is really dead-easy and foolproof.

See the next photo for the result: www.flickr.com/photos/fotoosvanrobin/4722330312

Vacuumpacked Roast Beef

nobody@flickr.com (FotoosVanRobin) — Wed, 08 Apr 2009 14:34:23 -0700

FotoosVanRobin posted a photo:

After rolling the "rosbief" in salt and pepper I vacuumpacked it. Ready to put in a warm water bath at 55°C. The plan was to leave it there for 8 hours.

Does anybody know a trick how to give it a nicer shape when vacuumpacking? Maybe putting it in a pipe/mould while vacuumpacking? Hm.

Rosbief

nobody@flickr.com (FotoosVanRobin) — Wed, 08 Apr 2009 14:34:31 -0700

FotoosVanRobin posted a photo:

One piece of "Rosbief", I'm actually not sure this exactly the same as "Roast Beef" in english. Rosbief is an extremely lean piece of meat, easily getting dry and though when cooking. So I expected it to be perfect for sous vide cooking.

My Poorman's Roner

nobody@flickr.com (FotoosVanRobin) — Wed, 08 Apr 2009 14:33:57 -0700

FotoosVanRobin posted a photo:

This is what we call an "electrical weck-kettle" in the Netherlands, I'm still not sure what it's called in english: Electric Waterbath Canner, or something like that. Anyway, you can fill it up with (warm) water and set it to any temperature between 30°C and 100°C. There is an internal thermostat that will check the temperature and sets off additional heating when needed. I've took track today during the 7 hours of sous vide cooking and my aim-temp was 55°C, the real temperature (I had my own thermometer hanging in there) fluctuated between 53°C and 59°C. Not that bad for a poorman's roner. And I guess it's using much lesser energy than an oven.

Go to my blog "Kok Robin" to read more about Cooking sous-vide at home

Or check out the photoset related to my sous-vide cooking experiments

Roast Beef

nobody@flickr.com (FotoosVanRobin) — Wed, 08 Apr 2009 14:34:06 -0700

FotoosVanRobin posted a photo:

After 7 hours of swimming in a waterbath at 55°C and 2 minutes of panfrying/searing
I was a little bit disappointed because I like my meat much rarer and redder. But tastewise there was nothing wrong with it. Very tender, moist and full of flavour. I've tried preparing this kind of meat (rosbief in dutch) once or twice before in a pan and an oven and it never worked. It gets dry.

So what should I do differently next time? Just cook it much shorter? Like only an hour or so?