The serious eats carnitas are on of my favorite sous vide dishes. I personally like to add some cumin and double the amount of white onion and also add green onion. I know what I am making this weekend!
I love pork chops. I souls vide them once a week at least. What temp do you use? I am doing them at 132 pretty much.
I usually like it closer to around there but my wife likes it a little more firm than I do so I go 140. Still great.
I bought some granite ‘dowels’ on amazon that are sous vide weights. They sell everything. Add one or two to bag.
I use a couple of these, on top of the bag. I never liked putting weights inside the bag before sealing for whatever reason.
I cook a good amount of meat. I'm looking to buy a full sous vide set up to compliment my beloved reverse sear. Is there a post ITT that lists out everything I need to buy? I'm assuming I need the actually sous vide machine, a vaccum sealer, bags, a tub, weights/clips, etc....also thinking about buying a torch but probably not right off the bat. Anything I'm missing? Any recommendations on brands for all of the above?
If you're diving in head first, this is everything you'll want. My advice is buy the first 3, use a stock pot or cooler for your vessel, make great food, eat food, then decide if you feel the need to go above and beyond, Anova Foodsaver A roll of bags from Amazon Rubbermaid commercial container (12 qt) Clothespins Searzall
The searzall is fun to have, but it really is last on the list of things you need. I use mine 1048% less than what I thought I would.
Same, although right about now, when it’s below freezing and windy outside, it’s back in action for me. Otherwise I usually cook sides on the smoker and then crank up the temp for sear.
yeah i rarely ever use my searzall. personally i don't like the sear it provides so i just never use it.
To add to this list, I would highly reccomend the Rubbermaid 12 quart container (square) for cooking along with the silicone lid. I got this one. EVERIE Collapsible Silicone Sous Vide Lid Compatible with Anova Cooker and 12,18,22 Quart Rubbermaid Container (Side Mount) (make sure to turn your ad blocker off if you can’t see it) The benefit is it keeps the heat in the water better and prevents water from evaporating from the container. On longer cooks with a high temp, sometimes the water can evaporate and the Sous vide will turn off of the water level drops too low. Also the lid helps keep food submerged in most cases. I have also invested in about $100 bucks worth of silicone bags. They are ones like this: AISHN Reusable Silicone Food... They actually work great and I don’t feel guilty throwing away zip lock bags every night.
I bought giant rolls of vacuum seal ‘bags’ for food saver and never use ziploc. zero interest to clean a silicone bag
I have 2 silicon bags - only use them for veggies, so as to not worry about bacteria growth, and they're top rack dishwasher safe. Definitely not a necessary buy, but they don't hamper you much if you do use them.
What’s everyone doing for thanksgiving? I’m using chef steps turkey recipe for sous vide. Also a puréed sorta like mashed potatoes but the potatoes are cooked in sous vide with milk and butter in the bag itself.
Try cutting corn off cob raw. Vacuum seal with butter and thyme. Sous vided 194F for 20 mins I then cut bag and dump the corn and melted butter into cast iron to caramelize a bit excellent I buy corn at Costco and vacuum seal bags of corn, butter, thyme in meal servings and freeze them.
I've done this one before (skipped optional step 2) https://www.chefsteps.com/activities/fresh-vibrant-sweet-potatoes
I bought turkey thighs and wings for thanks giving. Anyone thing finishing on the grill is a bad idea?
The Kenji turkey breast method is incredible we do a thanksgiving meal when we crave it randomly during the year and that with waffle dressing is easy and great
I have acquired a 4 lb turkey breast and plan on doing the Kenji method at for at least 2.5 hours. Would you recommend following it exactly or would you make any changes? He only does salt and pepper, but would you add any aromatics like garlic cloves, thyme, rosemary, etc.? Should I sear off the breast or just let it rest and then slice and serve?
I just do salt/pepper. It's so moist and you're adding so much flavor with the gravy. I aggressively flavor my gravy, lil fish sauce and soy sauce, etc. I don't sear, I just slice and serve. You have the insane caramelized/salty/crunchy component with the skin chip searing the naked breast isn't going to add much imo.
Got ya. Not sure I'll be able to do the skin since I am cooking it at my mom's house and oven space will be at a premium.
you can do the skin way ahead if you have the chance, can be cooled completely and reheated or served room temp and it doesn't hurt it
Did some sous vide corn on the cob for office potluck today. Trimmed but husks on 4 per bag with butter and cilantro in bag. 30min at 183 per serious eats. Salt pepper and then blowtorched before serving. Got great reviews and was real simple. Picked up ingredients on way to work and cooked in my office
Attempting a 3# beef tenderloin for thanksgiving for the first time. Will be supplementing the turkey and ham. Any recipes/direction/suggestions are appreciated.
We have a food saver, can get cheaper bags that are compatible. I don’t mind this on but I fucking hated the last one we had. Also a good saver.
I don’t know if it’s changed but as of a few years ago Walmart was far and away the cheapest. If you don’t go to Walmart I get it.