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?

[Great Expectations]

Yes I was referring to the foodi grill which cooks at 500 degrees.

[Sorce]

Did a sirloin tonight, was OK. Starting to think more and more it's better to do steaks reverse sear on the pellet smoker. I find the usefulness goes away when you aren't using it for days to tenderize a tough cut of meat. Except chicken breast.

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[lewdog]

Originally Posted by Sorce

Did a sirloin tonight, was OK. Starting to think more and more it's better to do steaks reverse sear on the pellet smoker. I find the usefulness goes away when you aren't using it for days to tenderize a tough cut of meat. Except chicken breast.

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I found sirloin didn't come out that great either. Seems like Sous Vide is perfect for fattier steaks.

[Holladay]

Prolly so. I did some rib eyes a few months ago that turned out awesome.

[SuperChief]

I'm about to reverse sear 6 ribeye tomorrow, inch and a half thick, local beef. Just thought I'd throw that out there.

[Groves]

So Innova is coming out with an oven.

When you put food in an oven that’s being controlled with specific humidity and temperatures, it’s like sous vide but without the bag and without the water bath.

What a great time to be alive.


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[frozenchief]

Originally Posted by lewdog

I found sirloin didn't come out that great either. Seems like Sous Vide is perfect for fattier steaks.

I’ve had great success with tougher cuts. Chuck roasts are exquisite. Season them and sous vide at about 132 for 24 hours and then sear. Fantastic flavor and much better than some ole pot roast in a crock pot. Beef short ribs are also spectacular. These are admittedly fattier cuts but they’re cuts that can be really rough or dried out if not handled correctly.

[kstater]

Doing some top loin steaks. Using sous vide mode on the insta pot( yeah I know not true immersion circulator, but we're gonna do this a few times to see if we want to go to a anova). Tested the temp before tossing in and it's pretty close. Plan to"circulate" by moving the insta pot around a bit every half hour. 131 for 2 hours on steaks cut about 1 1/4 thick

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[Holladay]

One of my issues for all these appliances is counter top space. Yes, having a sous vide tub or a deep fryer, or an air cooker is all nice, but where do you put them?

I only have so much cabinet space as well. Thank goodness I have a decent size basement with storage racks. But then I forget about them

[Sorry]

Originally Posted by Great Expectations

Has anyone paired the Ninja Foodie with their Sous Vide steaks? Appears to be a great combo.

Ima try that as I have a ninja grill that I love

[Sorry]

Originally Posted by kstater

Doing some top loin steaks. Using sous vide mode on the insta pot( yeah I know not true immersion circulator, but we're gonna do this a few times to see if we want to go to a anova). Tested the temp before tossing in and it's pretty close. Plan to"circulate" by moving the insta pot around a bit every half hour. 131 for 2 hours on steaks cut about 1 1/4 thick

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Let us know how that goes as a I just bought an instapot that has Sous vide option

[kstater]

Originally Posted by Holladay

One of my issues for all these appliances is counter top space. Yes, having a sous vide tub or a deep fryer, or an air cooker is all nice, but where do you put them?

I only have so much cabinet space as well. Thank goodness I have a decent size basement with storage racks. But then I forget about them

We store all our small appliances in cabinets\curio cabinets

[kstater]

Originally Posted by Sorry

Let us know how that goes as a I just bought an instapot that has Sous vide option

Turned out well. Not blown away, but a good start. The meat was a pretty lean cut, so relatively speaking, enjoyed the texture on it.

[frozenchief]

Bad news: my sous vide died (my wife dropped it into the water bath a few days ago and whenever she turns it on, it trips breakers. we've owned it long enough (5+ years) that we won't be getting money back for it).

Worse news: I had purchased the Polyscience Professional, which I really liked. Simple to operate, it got to temperature pretty quickly and it could handle up to 8 gallons, so I could cook more or larger items. But .... Polyscience is not cheap.

Better news: Polyscience just came out with the HydroPro and the HydroPro Plus. Only difference is that the plus has a temperature probe. Looks like an upgrade even over the Polyscience Professional: handles up to 12 gallons; 3 different circulation speeds; sous vide tool box built into the display/control unit; impeller circulator; coil-less heater; de-scaling warning (important because we have really hard water). Most importantly, it is water resistant so they claim it will resist short drops into the water.

While I mourn the loss of my old sous vide, it is a comfort that the new one will have some definite improvements.

[lewdog]

I need to try other meat besides steak in mine.

I’ve heard chicken and pork chops are good.