WineLovers Discussion Group

I think I tried a sous vide dish a while ago (maybe pork roast?), but don't recall the results, so I tried it again a few weeks ago. I used my 20 qt. Rival roaster oven for the cooking: http://www.amazon.com/Rival-RO220-C-20-Quart-Roaster-Oven/dp/B00006BIMC
I had a 4-5 lb. piece of sirloin tip that I placed in a Ziplock bag with a slivered onion and a few garlic cloves. I added about 2 cups of beef broth (from concentrate) and squeezed all the air out of the bag. I filled the roaster oven with hot tap water, set the temp at 150 DegF. and placed the bag in the water bath for 36 hours. I monitored the temp with my cooking thermometer and tweeked the dial slightly, as needed, but it was very consistent. After the sous vide part was done, I removed the meat and placed it under the broiler to brown the outside. Meanwhile, I placed the liquid in a saucepan, with some flour-water mixture and made gravy. The cooking was excellent and I'll do it again. The meat tender enough to cut with a fork and had good flavor. I think I will be a bit more adventurous with the seasonings on my next try.

...and you saved $800.00!

Good job, Howie. That's one impressive roaster oven.

Sounds great, Howie.

Jenise wrote:Good job, Howie. That's one impressive roaster oven.

Actually, it's many years old, and mine is painted white, but the rest is pretty much the same.

Just strengthens my belief, as many chefs and home cooks have, that multiple use of products you already have in the kitchen is the way to go. You rarely see a good kitchen with bunches of gadgets, like sifters that you have to crank, when a good strainer does the same thing, as an example! Way to go Howie!