Xesla Research Organisation

I’ve been cooking Ghetto Sous Vide for quite some time now, using a thermometer and various cooking vessels turned down low. This was fine for cooking stuff for a few hours, but I have been yearning to get a bit more serious with the Sous Vide. I checked out the Sous Vide Supreme but with a $450 price tag decided it was a bit much for a one use kitchen gadget.

I googled on and found some cool hardware in the form of the Auber Instruments Sous Vide Controllerand paired it up with a crazy big 36 cup rice cooker. The idea is that the Controller reads the water temp of the rice cooker and turns it on and off to keep the temperature constant at your chosen temperature.

Of course with the way my luck runs the rice cooker arrived via fedex broken and I was stuck with just the controller. Thankfully I was able to beg a rice cooker off a friend and was ready to cook.

I decided that I was going to go hardcore and really test the limits of the system so chose to cook some grass fed beef spareribs for 72 hours ( google it, there’s plenty of info and recipes ). I decided to keep it reasonably simple and simple seasoned the ribs with smoked salt, long peppers, and Grains of Paradise ( errr keep it simple … yeah right ). I then bagged them with the vacuum sealer and popped in the cooker set at 56 C ( 133 F ).

Fast forward 72 hours and the ribs are ready to come. It’s a good thing the food is sealed in a bag, I don’t think I could have coped with delicious cooking smells for that long.

I slipped out the bones and then seared the ribs on high heat to crisp up the outside and brown it nicely.

Before browning the ribs though I made a red wine reduction to sauce it. I also prepared a roast beetroot, mashed potatoes and tomato caviar stack. A carrot and poppyseed salad, and a broad bean and home grown baby potato carpaccio.

Tags: Beef, beetroot, carrot, potato, sauce, Sous Vide, tomato