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Sous vide cheddar burger


Sous vide is a great way to cook burgers, especially huge ones.  It is also perfect for cooking a burger stuffed with something else.  Today we sous vide an 8-ounce burger filled with aged cheddar.

We learned this time around to check the melting point of the cheese.  In this example, the cheese softened but did not melt. Next time we’ll use different cheese to see what happens!

Ingredients:

  • (2) 1/4 pound beef patties (85/15 angus recommended)
  • 3 year aged cheddar
  • 1 slice American cheese
  • Hamburger bun

Instructions:

  1. Heat sous vide bath to 134 F
  2. Slice cheddar
  3. Lightly press cheddar into one beef patty
  4. Put second patty on top and press down gently
  5. Press a little more firmly around the perimeter to ensure contact between the two patties
  6. Optional – Get a strip of plastic wrap about 2 inches wide
    Tip: We like to get a 4 inch section and fold it in half
  7. Optional – Wrap around edges of burger
    Tip: This aged cheddar doesn’t melt at 134 for 1 hour, so the wrap is not necessary. For other cheeses it may be useful to prevent leakage.
  8. Season with salt and pepper
  9. Seal in vacuum bag on moist setting
  10. Cook for 1 hour in sous vide bath
  11. Heat grill or pan to medium high heat
  12. Remove from sous vide
  13. Remove plastic wrap
  14. Sear  1st side 15 seconds
  15. Flip
  16. Add American cheese
  17. Sear for 15 seconds or until cheese melted to your taste
  18. Put it on a bun
  19. Enjoy!

Implements used:

#cookingvideo #cookingvideos #irenelovescookingvideos #icookwhatiliketoeat #easier4me #yummy #fresh #foodvideos #youcancook #recipe #recipes #ilovefood #food #foodporn #foodstagram #foodblogger  #sandwichgram #burger #cheeseburger #sandwichporn #lunch #itswhatsforlunch #lunchtime #sousvide @anovaculinary #anovafoodnerd #cheddar #cabot #cabotcheese @cabotcheese #rösle

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Sous vide PSA – Cooking in store sealed vacuum bags

Can you buy something at the store in a vacuum sealed bag and drop it right in your sous vide bath at home?

At easier4.me we say no way! Always double bag the contents or remove and seal in your own bag.  You don’t want what’s cooking to spread in your bath, and you don’t want your bath seeping in to ruin your meal.

The marinated steak tips shown were purchased in a vacuum bag and frozen.  We then put this inside another vacuum bag before dropping in the sous vide bath.  The cook was 132 F for two hours.

You can clearly see how the liquid has seeped from the store sealed bag into our vacuum bag.

It took us two experiences with chicken to learn our lesson.  Since then we’ve seen this happen many times, fortunately we double bag and it does not affect us.

We also recommend washing the original package before double bagging.

Ingredients:

Instructions:

  1. Heat sous vide to 132 F
    Tip: Lower temperature is better because the tips will cook when seared.
  2. Insert marinated beef packet into vacuum bag and seal.
  3. Cook 1 hour (2 hours if frozen)
  4. Remove
  5. Pat dry
  6. Coat with olive oil
  7. Sear
  8. Enjoy!

Implements used:

These beef tips are from the Butcher Boy Market in North Andover Massachusetts, a first-rate butcher shop with excellent meat!  http://butcherboymarket.com/

 

 

 

#steak #steaktips #beef #butcherboymarket @butcherboymarket

#irenelovescookingvideos #foodstagram #cookingvideos #cookingvideo #easier4me

#icookwhatiliketoeat #yummy #foodvideos #youcancook #ilovefood

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#sousvide

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Griddler Cheeseburger


 

When it is 8⁰ F outside even we don’t want to use our grill.

The Griddler makes a good cheeseburger, but can be a pain to clean.

@easier4.me shows you how to clean it best.

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Cleaning the Griddler:

  1. Mop up grease with paper towel
  2. Use moist paper towel to get off food while the Griddler is hot
  3. Wait for it to cool
  4. Use the included scraper to get more residue off. You need to dig in on both sides of each channel. Use it at an almost flat angle to clean the surface of the ridges
  5. Use the nylon scraper as a detail tool to get any difficult spots
  6. Grip it from behind and hold over the sink
  7. Use a brush with hot water and dish soap to finish the job and keep the bottom side dry

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#cheeseburger #griddler #paninipress #irenelovescookingvideos #easier4me #cleanup #cookingvideo #cookingvideos #meltedcheese #cookathome #spikemagicseasoning #georgeforemangrill

Implements:

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Sous Vide Prime Rib 7 pounds


Sous vide prime rib.

Ingredients:

 

  1. Prepare a sous-vide bath large enough for your roast, 135 F.
    Tip: Use a cooler or 5 gallon bucket for larger cuts of meat.
  2. Prepare a vacuum bag large enough for your roast. Double seal the seams at both ends.
    Tip 1: Make the bag approximately 8″ longer than the roast.
    Tip 2: Fold the bag back over itself 3″ before inserting the roast to keep the sealing surfaces clean.
  3. Prep the meat by coating all sides with:
    Tip: You can use any spice rub you want, just make sure to include pepper and a heavy coating of salt.

    1. Garlic powder
    2. No-salt seasoning
    3. Pepper
    4. Salt
  4. Insert roast into bag. Unfold bag before sealing.
    Tip: If using an expandable bag use a weight (as pictured) or clamps such as binder clips to keep the bag flat before you seal the second side.
  5. Add a weight if desired.
    Tip: I recommend galvanized nails secured to the bag with high power neodymium magnets.
  6. Sous-vide for 12-18 hours.
    Tip: You can cook in as few as 6-8 hours, we recommend overnight at a minimum.
  7. Prepare oven on high broil.
    Tip: The rack should be as close to the broiler as possible without the roast touching the heating elements.
  8. Combine 2 Tbs butter, 2 Tbs bacon grease, 2 Tbs olive oil, and 1 tsp soy sauce over low heat.
    Tip: Any fat will work. You will need approximately 1 Tbs per pound of meat to fully coat. Coconut oil is another easier4me favorite.
  9. Melt and stir until butter combo is liquified.
  10. Remove roast from sous-vide bath and pat dry.
  11. Place in roasting pan.
  12. Coat top side with butter mixture.
  13. Broil on high for 5 minutes.
  14. Remove from oven.
  15. Flip roast over.
  16. Coat bottom side with butter mixture.
  17. Broil on high for 5 minutes.
  18. Remove from oven.
  19. Let stand 5 minutes.
    Tip: You can cover tightly with foil.
  20. Slice.
  21. Enjoy!

Implements:


 

#bacon #bacongrease #foodsaver #anova #anovafoodnerd #dexterrussell

#cookingvideo #cookingvideos #irenelovescookingvideos #icookwhatiliketoeat #easier4me #yummy #fresh #foodvideos #youcancook #recipe #recipes #ilovefood

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