New cooking methods ... sous vide

[Fire Me Boy!]

So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

Will post pics.

Anyone worked with sous vide before? Any tips, tasty things to try?

[Sorce]

On sale today:

https://www.amazon.com/Anova-Culinar...16%5Bb%7Cdeals

[DJ's left nut]

Originally Posted by DJ's left nut

We're doing a 5 bone, 13 lber in the foodsaver pleated bags. Ever look into those?

Forgot that I posted about this.

It came out pretty well. I set it to 125 and when I pulled it the internal temp was 124. That's a little bit low; gave it some stringiness that I'd rather not have. Remember that a roast cooked sous vide won't climb like a normal roast so it never got higher than the 124.

We put it in a big pizza oven that my father in law got a little...uh...overzealous with the fuel on. The internal temperature of the oven pegged the IR thermometer. The IR thermometer goes up to 1400 degrees. So we don't know how much too high it was, but 'at least 600 degrees too high' is the answer.

And since the oven's a massive stone model, it would've literally taken 8 hours to get the temperature down to managable so we made due with what we had. Every bit of herb in the rib coating just flash scorched but salt is so damn sturdy that it never burned so the flavor was still fine. We were just never able to render the fat on the outside to get the nice crust because the thing would've gone molten if we left it in there for more than the 52 seconds we were able to leave it in before we decided that 'briquette' wasn't a good look.

So the Sous Vide part worked great and the entire roast was the same temperature, it was just a little more to the rare side of medium rare.

Next year we'll try again and set the cooker at about 128 and try to get the full 24 hours in the bath (we only did about 20 this time). I'll also have to convince my father in law that perhaps he doesn't need to load a full cord of wood into his oven this time around...

[Great Expectations]

When you make a steak on the Sous Vide do you put it in the water bath before or after you sear it?

I've always cooked it then seared it, it seams like the texture on the outside might not be as good searing it first.

[Fire Me Boy!]

Originally Posted by Great Expectations

When you make a steak on the Sous Vide do you put it in the water bath before or after you sear it?

I've always cooked it then seared it, it seams like the texture on the outside might not be as good searing it first.

I go after. I've heard of before and after. Would do just before.

[Fire Me Boy!]

Anova on sale for $109, if anyone's on the fence.

https://www.amazon.com/gp/product/B0...=ATVPDKIKX0DER

[Fire Me Boy!]

I made cheesecake in the sous vide. It's not as good as the one my wife makes traditionally, but it's a damn good (and super easy/lazy) cheesecake that will definitely work in a pinch.

https://www.chefsteps.com/activities...omb-cheesecake

[Sorce]

Cut a hole in a perfectly good cooler today.

Sent from my Nexus 5X using Tapatalk

[Fire Me Boy!]

Originally Posted by Sorce

Cut a hole in a perfectly good cooler today.

Sent from my Nexus 5X using Tapatalk

So...... whatcha makin'?

I did a pork loin I had in the freezer today. Spiced it up really good with a jerk blend I use on chicken occasionally, pre-seared it, and put a little butter in with it. I'll finish it probably Wednesday for dinner.

[Sorce]

Originally Posted by Fire Me Boy!

So...... whatcha makin'?

I did a pork loin I had in the freezer today. Spiced it up really good with a jerk blend I use on chicken occasionally, pre-seared it, and put a little butter in with it. I'll finish it probably Wednesday for dinner.

We are doing a teriyaki pork tender loin tonight, don't need all the room in the cooler for it but using it anyway to test it out. Came up to temp pretty quick. The main reason I wanted to do the cooler was for longer cooks where evaporation becomes an issue.

I'm throwing around the idea of a brisket, would probably smoke for a bit then vacuum seal, then finish in the oven super hot to make the bark.

[Sorce]

Now that I don't have to worry about evaporation what are some longer cooks you would recommend? Bacon is something I've yet to try.

Sent from my Nexus 5X using Tapatalk

[Fire Me Boy!]

Originally Posted by Sorce

Now that I don't have to worry about evaporation what are some longer cooks you would recommend? Bacon is something I've yet to try.

Sent from my Nexus 5X using Tapatalk

Pork belly. Short ribs. Roast.

[Great Expectations]

Short ribs are one of my favorites, much better than any restaurant version I've tried.

[frozenchief]

Originally Posted by Great Expectations

Short ribs are one of my favorites, much better than any restaurant version I've tried.

This. Beef short ribs with kalbi marinade in the sous vide are spectacular. O thing else I'll be thrm as tender and juicy as the sous vide.

[Sorce]

New circulator from Anova.
https://anovaculinary.com/nano/

Doesn't sound like there is anything vastly different enough to replace your old one with this.

[TimBone]

Bump for easy access on Tapatalk.