We cook about 75% of our food from frozen. There are rules out there. For beef and chicken we add an hour. For something like pork probably add half the normal cook time. Keep in mind most of this can be mitigated by your sear. If you’re cutting it close on sous vide time give it some extra heat, break out the probe to be sure if you have any concerns.
I made kenji's tacos al pastor yesterday, which is phenomenal and I highly recommend it if you haven't tried it. Anyways, I used a 2# hunk I cut off of a 7# bone-in pork butt for it. Since I was smoking the al pastor, I decided to go ahead and smoke the rest of the butt as well. All went great, but the butt was stuck in a stall when I was ready to pass out, so I pulled it off the smoker and sealed it in a bag. (foodsaver) So now I've got options for finishing it. Should I; - finish it sous vide? It's already been cooked to ~170ish, so not sure this would be the best way to finish it...but could be interesting and it's bagged up already. - finish it in the oven until it's ~203 - finish it back on the smoker (probably not going this route) - Finish it some other way?
Really excited about the rub. Red cayenne pepper, pink sea salt, garlic powder, and Italian seasoning. Flavorful with a nice kick. It’s good and juicy, but if I could do it again I’d go 132 or 133 vs 137. A lot of juice came out during the cook and while juicier than cooking it on the grill, it’s not as juicy as I’d like
128 is my typical temp. It’s the compromise between what I want and what my wife wants. You will probably get to 130 with sear.
ribeyes benefit from intramuscular fat rendering, those low 20's numbers if you're searing fast aren't going to be as good imo go 129 here
Steak, really any cut of beef, and pork tenderloin are my go-to's. I've done sausages but I don't feel like there's a lot of gain there unless you're cooking from frozen. I've done "Juicy Lucy" burgers a few times. They're tasty but you basically have to use processed cheese to achieve the proper melted-ness. And they look weird.
doing weird cuts is fun imo, like chuck roast for 24 hours type stuff, cooking tough cuts to medium rare but for a long time to tenderize is where the weirdness of sous vide shines
Maybe I’m missing something but wouldn’t you want a ribeye or something with more marbling to cook longer in the bath at whatever temp you are at than argue over 1-2 degrees at the same time? What I mean is cook at 129 for 2 hours instead of 1.5 hours and not worry about a degree or two. Especially when you are searing which adds another variable. Also that was a long, run on sentence.
fat/connective tissue requires higher temp to break down, length of time at lower temp won't necessarily do it but yeah if you're doing like 128 it doesn't really matter, but 124 or 120 it does
about the only thing i'd go sub 129 are filets no connective tissue to break down there, just wanting to get warm through basically
Yeah the variable is the sear as long as you keep the sous vide in the general range you are trying to get cook then you are fine. Serious eats and whatever other places can’t count for the variable of the sear. Side note I recently got a Kamado Joe and I’ve done reverse sear which was awesome. But I need to try sous vide steak sear on the cast iron pan I have or the cast iron insert o just got at 600+ degrees.
The pictures are garbage Anyways Sous vide porterhouse (finished in cast iron) and shrimp (finished on grill) Twice baked potato (airfryer) with cheese and broccoli Fantastic flavoring throughout
How do you do them? I absolutely hate scallops but the wife and kids love them so I need to make them.
4:1 salt/sugar cure for 10 minutes, then rinse well under cold water and pat dry. Add scallops to bag with evoo/seasonings and cook at 113 for 30 minutes. Remove from bag, pat dry, and dust with a little bit of cornstarch or instant flour to help form a nice crust. Sear for about 2 minutes then flip, turn heat off and allow scallops to rest in the hot pan for 10-15 seconds. Couldn’t be easier.
135-140 for about 2 hours. More than any other protein, I think pork chops benefit from an ice bath/cooling prior to searing to keep them from getting over cooked during the sear.
I've been looking to do salmon, i think i did it once and enjoyed it, want to try with some different aromatics and seasonings. What did you have in the bag and were you happy with it?
Did 2nd sous vide cook tonight. Surf & turf: sirloin and scallops. Had never made scallops before. Wife's scallops looked better than mine but both tasted good. Sear game needs work.
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html You can find a lot more than just steak there too.
First do a salt/sugar cure. 70/30 salt sugar mix and liberally coat salmon for 20 mins. Rinse. I pat dry and add a touch of olive oil. Cover with lime zest and fresh thyme leaves and pepper. Bagged it. Remove the skin at the end if it had it and I sear briefly to crisp just the bottom and not cook the fillet more
mine had a circulation error. I submitted customer service inquiry. Immediately verified where and when I bought it (amazon in 2018) and shipped me a new joule immediately. (Breville makes it btw) my original still works and now have 2
I was busy and lazy but needed chicken for food prep/sandwiches/salads. I freeze 2 breasts in a vacuum-sealed pack. I added it frozen to 140F water for 2.5 hrs (Joule app recommended time). I didn't brine or season. Post cook, salt/pepper and seared in hot carbon steel pan. Used it later that day and it was awesome. So juicy/tender and easy. One example, I sliced some of this chicken and heated it in a microwave (slightly), and added Kirkland pesto after. Easy healthy meal.
I do the same thing when chicken breasts are on sale will buy like 10 of them. Individually bag them up and sous vide for the 2 hours then freeze them. Doesn’t take as long to get back to temp when you pull them out