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Recipes:

Sous Vide Meat
1. Fill bucket with water.
2. Put Sous Vide machine in water.
3. Put meat in bag.
4. Put bag in water.

« Last edited by henche on September 25, 2017, 12:27:38 PM »

Author Topic: Sous Vide Master thread  (Read 22909 times)

Offline Sport

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Re: Sous Vide Master thread
« Reply #360 on: January 30, 2018, 08:29:03 PM »
looks like it'll be 1-3 pages. not really that much so far to discuss. Use on shabbos? Kasher? milk and meat?
Why or why not to all.
My understanding is that the milk/ meat question is not so simple. Could be the maskanah is but building up the case and addressing all the diffrent possibilities would be nice.

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #361 on: February 12, 2018, 03:15:22 PM »
looks like it'll be 1-3 pages. not really that much so far to discuss. Use on shabbos? Kasher? milk and meat?
Why or why not to all.
I've been seeing snipets of it on FB
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Re: Sous Vide Master thread
« Reply #362 on: February 12, 2018, 04:57:24 PM »
I've been seeing snipets of it on FB
They decided to send it out I'm pieces as part of halacha yomi
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Offline myi

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Re: Sous Vide Master thread
« Reply #363 on: February 12, 2018, 06:28:32 PM »
They decided to send it out I'm pieces as part of halacha yomi
 
Here you go..
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Re: Sous Vide Master thread
« Reply #364 on: February 15, 2018, 08:07:33 AM »
 
READ THE DARN WIKI!!!!

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Offline rs242

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Sous Vide Master thread
« Reply #365 on: February 15, 2018, 12:00:14 PM »

Iím assuming this question is referring to food to be eaten on Shabbat, what if its going to be eaten after Shabbat?

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Re: Sous Vide Master thread
« Reply #366 on: February 15, 2018, 12:01:00 PM »
Iím assuming this question is referring to food to be eaten on Shabbat, what if u doing it to be eaten after Shabbat?
Interesting. You mean put in before shabbos to eat say Sunday night?
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Offline rs242

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Re: Sous Vide Master thread
« Reply #367 on: February 15, 2018, 12:01:24 PM »
Interesting. You mean put in before shabbos to eat say Sunday night?
Yes or Saturday night 

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #368 on: February 15, 2018, 12:29:04 PM »
Iím assuming this question is referring to food to be eaten on Shabbat, what if its going to be eaten after Shabbat?

check yutorah.org
Rabbi Lebowitz gave a shiur about it when Rosh Hashana was on sunday night (2016)

ETA:
https://www.yutorah.org/lectures/lecture.cfm/864540/rabbi-aryeh-lebowitz/from-the-rabbi-s-desk-sous-vide-cooking-for-shabbos-and-through-shabbos-/
« Last Edit: February 15, 2018, 12:38:48 PM by ushdadude »
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Re: Sous Vide Master thread
« Reply #369 on: February 15, 2018, 12:29:36 PM »


they don't mention if you need a timer to turn it off first.
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Re: Sous Vide Master thread
« Reply #370 on: February 15, 2018, 12:31:40 PM »
If you see something that is 50% off but don't need it, walk away and save yourself 100%

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Re: Sous Vide Master thread
« Reply #371 on: February 15, 2018, 12:34:09 PM »
they don't mention if you need a timer to turn it off first.
Shouldnt be an issue if the display is covered. I'm sure they'll cover it an another day or 2
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Re: Sous Vide Master thread
« Reply #372 on: February 15, 2018, 03:32:56 PM »
Newbie Question-
Have 2 meats I would like to Sous Vide for Shabbos.
1. London Broil 1.6 LB it is  a maple bourboun crushed already vacuum packed
2.Cowboy Rib Steak, 1.6 LB.

I would like to Sous Vide tonight if possible.

According to Google, I should do the London Broil for 12 hours at 132 and then sear for 1 minute on each side

Cowboy steak- Says 129 for an hour and then finish searing for about 1.5 on each side. Not sure that is enough time.

Any advice on input is greatly apprecaited.

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #373 on: February 15, 2018, 03:49:09 PM »
Newbie Question-
Have 2 meats I would like to Sous Vide for Shabbos.
1. London Broil 1.6 LB it is  a maple bourboun crushed already vacuum packed
2.Cowboy Rib Steak, 1.6 LB.

I would like to Sous Vide tonight if possible.

According to Google, I should do the London Broil for 12 hours at 132 and then sear for 1 minute on each side

Cowboy steak- Says 129 for an hour and then finish searing for about 1.5 on each side. Not sure that is enough time.

Any advice on input is greatly apprecaited.

steaks usually go by thickness
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline puddles

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Re: Sous Vide Master thread
« Reply #374 on: February 15, 2018, 04:41:01 PM »
steaks usually go by thickness
Online the give by weight. Anyway to estimate based off of that?