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Old 07-11-2013, 08:05 PM   #11
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Here is mine. Cooked at 136 for 1 hour.


Sous Vide Hamburger by powerplantop, on Flickr


DSC_0339 by powerplantop, on Flickr
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Old 07-11-2013, 08:13 PM   #12
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Oh my. Hope you saved me a bite, looks wonderful, PPO!
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Old 07-11-2013, 08:17 PM   #13
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Oh my. Hope you saved me a bite, looks wonderful, PPO!
Sorry but I was a pig and ate it all. Seasoning was just salt and pepper. I did use meat from a local rancher bought at the farmers market. But this is one of the best burgers I ever had.
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Old 07-11-2013, 08:32 PM   #14
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Both look good, I'm impressed.
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Old 07-11-2013, 08:46 PM   #15
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Both look good, I'm impressed.
Thank you!
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Old 07-11-2013, 08:57 PM   #16
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Hmmm, I like the more granular (cooked) look of the first burger. The second one looks like slicing through a raw burger the way the meat tore. But that's me.
Thanks for the update on sous vide burgers.
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Old 07-11-2013, 09:05 PM   #17
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Hmmm, I like the more granular (cooked) look of the first burger. The second one looks like slicing through a raw burger the way the meat tore. But that's me.
Thanks for the update on sous vide burgers.
The first pic does look better. That is the one I am using for the YouTube thumbnail.

It is really hard to get a neat cut thru one of these patties they want to crumble instead of being cut.
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Old 07-11-2013, 09:12 PM   #18
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I'll bet they are hard to cut, slow going, but it's all about the taste and texture anyway.
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Old 07-11-2013, 10:41 PM   #19
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I'm impressed as hail too but frankly that's a little too much time I'm willing to spend doing burgers. But man, do they look good!!
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Old 07-12-2013, 02:48 AM   #20
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That looks awesome, Powerplantop! I really like doing burgers that way. Over the last couple years though I have refined the technique a bit. My preferred method is now to finish the burger in a skillet instead of using the torch. I get a cast iron pan ripping hot, then add a TBSP or so of virgin organic coconut oil. It only takes about 30-45 seconds per side. This gets a really fantastic sear without substantially cooking the inside.

The reason I like the coconut oil is that no matter how hot you get it it doesn't hydroginize like other oils.

In the two or three years I've had my sous vide gear I've cooked between 2 and 7 days in it every week! In fact I just had ribs tonite from it. I smoked them in my smoker for 4 hours then finished overnight at 147. Very tasty!
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Hamburger cooked sous vide (with pics) I finally managed to hold off the snarfing long enough to get out the camera! :rofl: Here's a couple pics of tonite's burger. It was prepared sous vide at 133 degrees F for three hours. I then dried it with a paper towel and gave it a quick sear with my Iwatani torch. It then went under the oven broiler for about 45 seconds per side. Here's a picture of it before cutting. I mixed some stone ground mustard, mayo, and horseradish with minced scallions and shallots. I topped with aged white cheddar and melted the cheese a bit with my Iwatani. [URL="http://img850.imageshack.us/i/svburger3.jpg/"][IMG]http://img850.imageshack.us/img850/3528/svburger3.jpg[/IMG][/URL] Here it is cut in half so you can see the center. As rare as it looks in the picture, it hardly bled at all. Again, sv seems to combine cooking and resting. Plus the heat is low enough that the proteins don't keratinize to the point where all the juice is squeezed out.:chef: [URL="http://img847.imageshack.us/i/svburgercut2.jpg/"][IMG]http://img847.imageshack.us/img847/5913/svburgercut2.jpg[/IMG][/URL] 3 stars 1 reviews
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