You can tell by the way I use my walk I'm a Sous Vide Sausage no time to talk. Sausage links: Patreon: / ordinarysausage Merch: www.ordinarysa... Twitter: / ordinarysausage Subreddit: / ordinarysausage
@@benmitts9272 Oh yeah i totally agree, there are a few sausages you could make with this: - the whole beans - ground coffee powder - the coffee liquid - the wet coffee grounds you used to make the liquid - all of the above
For a second I thought guga was gonna appear out of nowhere saying "I know it doesn't look good right now, BUT WATCH THIS" and have guga rockin with the flametrowher
I've seen it asked many times. It'd just be spaghetti and meatballs sausage but instead of meatballs it's generic seasoning powder that gets drowned out by the bread taste.
There's a very small touch at 3:38 where he drops the ding by like a semitone to indicate its between 4/5 and 5/5. That's truly some good attention to detail, gotta love this guy
My wife pretty much refuses to eat chicken breasts I do at 145, I have to go to at least 150 and even then she can't deal with pink chicken... There's something that's been drilled into us that certain foods have to be grey/brown to be safe.
"the juiciest sausage I've ever had" That's the great thing about Sous Vide- with the way you make the food, it keeps everything. The juice, the flavor, everything. Also, regular Ziploc baggies work as well, you just have to kinda push the air out yourself, which isn't hard. Way cheaper than needing the vacuum sealer and specific bags 👍
A little trick I learned from a commenter on a Brad Leone video... Ziplock freezer bag and a big tub of water. Dip the bag just below the top and the water pressure pushes all the air out. It takes a min or so, but IT WORKS.
@@rahhmennoodles338 Yeah. Obviously, if the stuff inside isn't cohesive, then it won't be a perfect vacuum, but for something like a steak or a block of cheese, it works just a good a vacuum sealer. The key is the freezer ziplocs. Reg ziplocs don't work. And the slider locs never work for anything.
So I added up the 4.5, 4, and 5 up together and got 13.5. Then I divided that by 3, the amount of sausages there are, and the average score is a 4.5 out of 5. Good job sausage man!
The amount of subscribers on this channel is an alarming signal that I have wasted my life working 50-60 hours of skilled labor, only to be eclipsed by short, poorly filmed videos of sausages. I'll admit I'm jealous, but also impressed beyond belief. You are my hero
man, you should be a food critic(on some show, or IDK), your points for tasting is always connected with things you say, you can even guess it. It amaze me every time how logical it is.
Only used about 6 times so far but food turning out great. ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Sous vide is amazing and I honestly think that anyone who is even a little bit interested should look into it. It's *very* easy and you can cook basically any meat with it (although poultry doesn't firm up like it should...)
For sous vide cooking, you may want to have the heat at the highest level to sear the outside quickly before cooking the insides (since it’s already cooked). Might kick it up to a fabled 5.5/5
Betting the just sous vide one wasn't finished cooking. It was in 150 degree water but clearly wasn't 150 degrees internally. You gotta hold it at that temperature for long enough
A channel not limited to experimental sausages; also with sausage experiments! Would love to see a burst-prevention experiment too, different amounts of pokes or other methods. This stuff is so cool!
You gotta salt your water if you're boiling sausages, otherwise the water will draw a lot of salt out of them. I imagine sous vide goes a long way to avoiding that, since it's obviously not in contact with the water. Thanks, J. Kenji Lopez-Alt.
Dude I have that EXACT same cryovac machine! I've said before that we have the exact same countertops and range stove and even the arrangement of the countertops is exactly the same, but now this?? I wake up and come Skrait to the pooper every afternoon and watch this show on full volume through my headset... So my theory is he travels through a worm hole and does his shoe in my kitchen and by the time I'm done pooping, he's gone. It makes perfect sense.
