@AutomotiveGroupBuys That's a good question, even for pork. The best salinity for water uptake may not be the best for taste. I now prefer the equilibrium brining method described in Modernist Cuisine: the meat and water are weighted together; then 0.75–1.25% of the weight of the meat and water of salt is added; and the meat is then held in the solution for hours or days until the salt concentration in the meat and the water has equalized. This method gives me more consistant results.
Interesting. I smoke pulled pork in a smoker oven, then vacuum bag it and freeze it until needed. We place a frozen bag of pulled pork in a simmering pot of water for about 30 minutes, then open the bag, put pork on rolls with my BBQ Sauce for Amateurs and it is pretty good. Nice vid!
@mpkly I agree that brining, then smoking, and then cooking sous vide produces much better results. But most people don't have a smoker and, for them, using liquid smoke is a good way to added smoked flavor. There are special liquid smokes (not like what you buy in the grocery store) that you dip the meat in that will produce excellent results; see Modernist Cuisine for a nice discussion.
@jmalton I list some cheaper options in my guide and in my book. They all consist of a controller that regulates the temperature of a slow cooker, rice cooker, etc.
You have some great videos! I was wondering, 7-10% is the best for pork... what about for beef, chicken, etc?
AutomotiveGroupBuys 2 months ago in playlist Uploaded videos
@AutomotiveGroupBuys That's a good question, even for pork. The best salinity for water uptake may not be the best for taste. I now prefer the equilibrium brining method described in Modernist Cuisine: the meat and water are weighted together; then 0.75–1.25% of the weight of the meat and water of salt is added; and the meat is then held in the solution for hours or days until the salt concentration in the meat and the water has equalized. This method gives me more consistant results.
MathematicalChef 1 month ago
he stirs it so much the day starts changing to night lol wow
nintendoshoe 4 months ago
Interesting. I smoke pulled pork in a smoker oven, then vacuum bag it and freeze it until needed. We place a frozen bag of pulled pork in a simmering pot of water for about 30 minutes, then open the bag, put pork on rolls with my BBQ Sauce for Amateurs and it is pretty good. Nice vid!
AnotherAmateur 5 months ago
This is a great recipe. Try it.
littledizzycat 8 months ago
I was OK until the liquid smoke. That's just wrong.
mpkly 9 months ago
@mpkly I agree that brining, then smoking, and then cooking sous vide produces much better results. But most people don't have a smoker and, for them, using liquid smoke is a good way to added smoked flavor. There are special liquid smokes (not like what you buy in the grocery store) that you dip the meat in that will produce excellent results; see Modernist Cuisine for a nice discussion.
MathematicalChef 9 months ago
Hallo,
does anybody know how much Spareribs he uses?
Wfr
CABBQ
CABBQ 1 year ago
@CABBQ I took one rack and cut it into pieces that'd fit in my pouches --- about four ribs each.
MathematicalChef 1 year ago
Yes! There is now a smaller SV Supreme -- priced @ $300 I believe.
inventorable 1 year ago
Are there any smaller sous vide machines available? In hopes a smaller one would be cheaper. I can't afford $449.95 which is the price I'm seeing.
jmalton 1 year ago
@jmalton I list some cheaper options in my guide and in my book. They all consist of a controller that regulates the temperature of a slow cooker, rice cooker, etc.
MathematicalChef 1 year ago