Did bacon gruyere egg bites last night. Doubled the anova recipe and put in 4 larger jars to make them actual breakfast meal sized. Pretty delicious will be adding to Sunday night meal prep for quick breakfasts on weekdays
I seem to find that I sear it probably longer than they say because even with a super hot grill I don’t get a good crust or grill marks with a minute on each side like they suggest.
Put the pan (assuming you're working with cast iron) in a 500+ degree oven as the steak is finishing in the water. Take it out at the last minute, get it on high and even with the shitty electric stovetop, you should be able to get it done. Also, it bears repeating for any of the new guys in here, dry off the steak as much as you possibly can with paper towels before searing it. Any moisture is going to kill the heat
make sure to wipe all moisture off the surface of the meat before searing also ~135 for 24-36 hours on a chuck roast is best thx, used this as my original guide https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
Haven’t done a Filet in the SV yet somehow. Went to Costco yesterday and got a 5-pack. Standard 131 for 60min with a good cast iron sear 75 seconds a side and 15 on each edge.
Also got an 8-pack of pork chops and put 2 in each bag with salt pepper and garlic. And a pack of two eye round roasts I bagged the same way. Think I remember the chops being the same cook time and temp as steak and came out great. Was there a eye round discussion in here recently? Seeing 136 for 26-30 hours as best combo on google search
With pork chops I tend to do 136. 140 was way too tough and dry when I tried that. Next time I might even drop it a bit lower to keep it a bit more juicy.
reheating ribs sous vide is damn excellent. smoked them 2 weeks ago. reheated sous vide and was as juicy as then.
Reheating smoked meats is probably my favorite sous vide use. I've got a ton of ribs and pulled pork vacuum sealed for easy warm up
I didn't want to cook them anymore so just ballparked it at 125 for like 45 minutes or so (would have been shorter time probably but was upstairs putting kid to bed). It probably could have been a tad warmer but really you let ribs cool anyway when you eat them. I'd recommend a little higher temp though. The ribs were also still uncut so one thing of 4 bones together and one with 3 bones together.
I always just reheat to a temp that is about 10 degrees less than what I cooked it to. As mentioned, 45 mins is long enough as long as the meat isn't huge to get it all up to temperature and you should be good. Doing pork chops tonight. I can not wait. Did them 134 since my 136 came out a little too done last time.
Did another filet last night. Stepped up the sides game a little some grilled corn I brushed on a little butter/garlic/cayenne after and some mashed Red potatoes with one of those Greek yogurt salad dressings: avocado salsa verde. Grated some Parmesan cheese in as well. Was excellent
No air in your bag, season and you can read a temperature chart for your preference. Set the timer, enjoy a juicy pork chop Once you get going you will realize just how hard it is to fuck this up.
From Kenji Rare (130°F; 54°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. The meat will be extremely juicy, but it'll be hard to break down muscle fibers between your teeth, as the meat won't have enough firmness to stand up to chewing. Medium-rare (140°F; 60°C): Muscle proteins have begun to tighten and firm up. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. This is my favorite temperature for pork chops. They come out extremely juicy and tender, but have a natural meaty bite to them, without the off-putting slipperiness of 130°F meat.
I believe the rub I used helped a lot. It was a 4Rivers coffee rub IIRC. I also get good sear when I use a light coat of mayo. I let the pan heat for a good 10 min (not even cast iron).
First try at sous vide. Followed the time and temp for pork chops with anova and think 140 is too high. Chops were a bit thin so they didn’t turn out as juicy as I wanted. Tasted great though.