i3 is 4 years old this week!!!
And we now have 100 active member!!!
BEHOLD!! Once again the means of production is in the hands of the proletariat (That’s us)!
Free puppies for everyone!
Sous Vide Journal – Terry W.
I am going to try Sous Vide cooking. Which is vacuum sealing meat in plastic bags and putting them in a low temp bath (110-150F) for an hour or so. Google it. There are many references like this one…
From wikipedia: Sous-vide (pron.: /suːˈviːd/; French for “under vacuum”) is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same “doneness”, keeping the food juicier.
With traditional meat grilling you heat the outside of the meat at a temp of 300-500F until the interior reaches the correct temperature. For medium rare beef, that is 130F-140F, usually on the low side of 135F. So timing on the grill in this huge thermal gradient is critical, too little time and it is raw and subject to bacteria, too much time and its overdone and subject to taste like shoe leather. You have a window of about 1 minute, and the meat must be continually monitored.
In Sous Vide because your outside temperature is the same as your target inside temperature, you have a MUCH larger window. Once you reach the internal temp, you need to hold it long enough to kill bacteria. After that, you can’t overcook it, because you can’t put something in a waterbath at 131F and have it reach an internal temperature of 145F. Laws of Thermodynamics and all that… The much longer window means that as you coordinate the “perfect serving time” with other dishes, the meat is no longer so critical, but becomes your most time-flexible dish.
The second reason for Sous Vide is that long cooking times gives you the ability to easily cook cheaper, or trickier pieces of meat to tender perfection. Top restaurants sous vide cook meals for hours and days. (Google “sous vide” and “snooty restaurants”).
So I wanted to start and see if Sous Vide was for me.
There are zillion dollar commercial units which keep the water bath circulating and stable to with .001 degree. There home units costing a few hundred dollars which keep the water bath good to a degree or so. There is also several people who simply used hot water and a beer cooler and went for it. I wanted to do a quick and dirty hack to see if I liked doing it. So I went for….
SOUS VIDE LEVEL 1
I didn’t splurge on the fancy plastic beer coolers, like this….
That would require going to a sporting goods store. When I decided to do it I was grocery shopping. Since I was already in the grocery store and they had these….
for $2.99, I grabbed one and got some NY strip steaks and I was cooking.
My first issue was could this $2.99 cooler keep the water at a constant temp for about 1 hour? I needed something to monitor the water temperature with the lid closed to prevent cooling. So I thought, what if I ordered one of those wireless BBQ thermometers and put it in a ziplock bag and chucked it in the water. Then I could monitor the water temp without opening the lid. Well…. those thermometers always had a needle probe which could puncture a bag and they cost $40-$80. There were PLENTY of indoor/outdoor wireless thermometers pretty cheap, and I didn’t need the instant read of a meat thermometer, so…..
I chose the LaCrosse Wireless Indoor/Outdoor thermometer because I could get some specs on it and its Max temp is 140F. I figured that was ok, but marginal. The package from Amazon came today (which is why I went to the grocery store today). I unpack the thermometer and get it going. I put the sensor in a normal ziplock bag (actually the cheapy store brand) and put in 2 silver dollars for ballast, try to get the air out and stick it in some water. I also have an old mercury meat thermometer. I fill the cooler with hot water and chuck both in, keeping the lid off so I can see the meat thermometer. The meat thermo says 126. My outdoor thermometer say 74. Oops.
Lid back on. I go away for a few minute to fix my son dinner and come back and the I/O thermometer is reading 124.5. Hooray!!! Guess it just needed some time. I open the top to peek and the meat thermometer reads the same. The I/O thermometer works.
Now I have to bring up the water temperature. I boil some more water and add it to the cooler. It was a little hot, meat thermo is reading 165 for the total bath. I/O thermometer is blank. I figure its out of the 140F range so I add some cold water to get it down to 135. Still no reading from i/o. I wait a bit and nothing. So I fish out the bag. The bag was filled with water. Oops.
I disassemble the probe, remove the batteries and set it aside to dry. Next time, no store brand bags. Ziplock only.
I get the NY Strips from the fridge and cut off a 1/3 piece and season it up and put it in the ZipLock ™ Vacuum Bags and start pumping. This is FUN. and it works AMAZINGLY well.
The table for times to get your steak Medium Rare and Bacteria Safe is given in the book cited above. It depends on thickness and shape.
5 mm 5 min 3 min 3 min
10 mm 14 min 8 min 6 min
15 mm 25 min 14 min 10 min
20 mm 35 min 20 min 15 min
25 mm 50 min 30 min 20 min
My steak is between 20mm and 25 mm by eyeball (I left my meat micrometer at i3) and “slab-like” in shape so I go for 90 minutes. It is supposed to be a BIG window so I want to give it a little on the “less bacteria” side.
I fill the cooler with hot water to get the temp to 135 by the meat thermometer and chuck in the steak. And set the timer for 90 minutes. I will see what the temp is when I open it up after 90 and make some decisions.
In the mean time I season all the steaks, put them in vacuum bags, pump it out, and put them in the freezer. That is going to be my standard Mode of Operation. Season, bag, freeze. and when ready to eat, chuck it in the water for X. I am going to have to figure out how long X is for frozen steaks.
(time elapses) I type this as I wait. 55 minutes to go.
(time elapses) In reviewing the chart, I am going to peek after 50 minutes (which is Tminus 40). 12 more minutes…..
(time elapses) In reviewing my prior post I decide to peek now. (Was that a surprise for you readers??)
Temp is about 127. Not bad, but a little low. So I am heating up some water to kick it up a bit. I might have to go to the sporting good store tomorrow….I poured in a cup of boiling water at the Tminus 49 mark. Meat therm reads 131.
Note: Meat therm is in the water, not the meat. That would be cheating.
(time elapses) Peeked at Tminus 17. 128F. I am going to add a bit of hot water, but the unit is staying pretty stable. Looks like it was $2.99 well spent
(time elapses) At T-Zero it was about 126. I thought that it was under 130 for too much of the time. If I understand how this works, adding more time at 135 won’t overcook the meat, so I added more hot water and brought it up to 135 this time. I am going to give it 15 minutes and then peek.
(time elapses) OK. I waited 15 more and then ate it.
It was probably less done that I want, maybe rarer medium rare.
I don’t have a torch yet, so it wasn’t seared on the outside.
But boy was it tender.
NEXT TIME – Sous Vide Level 2
- However the spicing was overspicing. I have read that vacuuming intensifies the seasoning. It really does. Maybe 2x or 3x. I need to cut it down next time, but the ones in the freezer are already done.
- I have a needle meat therm coming so I will test before I eat again at least until I get the timing down.
- I should worry about stirring the water for even temperatures.
- I will have to figure out how long to cook a frozen steak.
- I need to keep the water temp higher at the start. I got sloppy and didn’t get it as high as it should be. I want to start at 136.
- Next time I have to take a picture before I eat the evidence.
Photos courtesy of 3.bp.blogspot.com, imgc.classistatic.com, lematecocktailmix.com, themeparkreview.com and images.rcuniverse.com.
hackerSPACE – The Final Frontier…
i3 will again be hosting an Artemis Game for its members and their guests this
Saturday, March 9 @ 3PM (see calendar).
From the author’s website
“Artemis is a multiplayer, multi-computer networked game for Windows computers, and now IOS devices too.
Artemis simulates a spaceship bridge by networking several computers together. One computer runs the simulation and the “main screen”, while the others serve as workstations for the normal jobs a bridge officer might do, like Helm, Communication, Engineering, and Weapon Control. Artemis is a social game where several players are together in one room (“bridge”) , and while they all work together, one player plays the Captain, a person who sits in the middle, doesn’t have a workstation, and tells everyone what to do.”
And it is a TON of FUN. Come try it out this Saturday.
BRING YOUR LAPTOP — the system requirements are pretty modest, and
anything even halfway modern should run it without issue. If in any
doubt, go here, right now, download the demo, install it, and run it:
LINUX USERS: I have no personal experience here but I’ve heard that it
works fine under WINE. You’ll definitely want to play with the demo
iPad users too!
BRING YOUR POWER SUPPLIES.
Praise for Artemis
“This was the game we played under the treehouse at WinterLAN, and
it’s the reason so many of us stayed until 4am and beyond…” NateB
“Artemis isn’t an official Star Trek game, but it is the Star Trek game you’ve always dreamed of.” – PC Gamer
“Overall, Artemis: Spaceship Bridge Simulator is ridiculously good fun.” -Wired Magazine
“This is such an amazingly simple idea that I can’t believe nobody has thought of it until now.” – Escapist Magazine
“This is LARPing for science fiction fans, with the exception that everything you want to work actually does. You’re not pretending to throw spells, you’re actually telling Engineering to send more power to the shields during a tense standoff.” – Penny Arcade
Images courtesy of steamcommunity.com and blisteredthumbs.net.
When I first came into i3Detroit, I didn’t know what to expect. I never thought in a million years that I would be doing the things that I do when I spend time at the space. Clearly I was the odd “man” out. I was surrounded with individuals versed in things I had never even dreamed of; things I never thought i could comprehend and understand. I took a very basic electronics class, and was fascinated that i actually could understand and retain the information. It blew me away that an individual would take the time to teach me something I knew nothing about; it blew me away that an individual had the patience to teach me things I had never even heard of. I came to find that i3Detroit was full of people like this; sharing ideas an knowledge, and having a genuine want to teach you mindset. I quickly found a home where I was accepted, even though I didn’t quite “fit the mold”.
For Valentine’s day this year, I created my very first circuit board. I found the idea here while I was searching for “heart shape circuit board” images on Google I had planned on doing something more in my realm of knowledge. I was going to create circuit board flowers out of e-waste that can always be found floating in our graveyard.
The concept seemed simple; a circuit board that blinks a few LED’s in some pretty neat patterns.
I quickly found the process to be much more complicated than I had anticipated; but in this process, I learned how to solder, and got a crash course in how to use our PCB Mill. I connected with fellow members, and spent some fun late nights at the space. I felt at home. I felt smart. I felt awesome. (granted two of the LED’s need some tweaking, but let’s not get down on that.)
When I hit that switch for the first time, I was reminded of how passionate I was about this place, and the people in it. This is my home, and these people are my family. This place makes my Heart Blink.
Below is the video of my reaction. <3
phone: (248) 906-8473
For tours, just drop in before a meeting (Tuesdays 5-7pm) or any Friday evening (5-9pm).
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