Sous Vide Thread

Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.

  1. Celemo

    Celemo Meatball's Dad
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    ok got one of these bad boys for Christmas...now what?

    tips, recipes, suggestions....
     
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  2. wtx

    wtx you don't want zero problems big fella
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    insert it into your anus
     
    #2 wtx, Dec 26, 2016
    Last edited: Jul 15, 2018
  3. Celemo

    Celemo Meatball's Dad
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    at what temp and for how long?
     
  4. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I'm also now about that sous vide life.

    :warn:

    Beef tenderloin turned out perfect last night.
     
  5. 941Gator

    941Gator TMB's resident beach bum
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    1. Throw away your grill
    2. Buy a Prius
     
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  6. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    I'll try to link what I can but there is a wealth of information and extension discussion on it in the cooking thread. My favorite resource when I was getting started was the Serious Eats Food Lab, explains a ton of background and testing for how they arrived at their time/temp charts. Modernist Cuisine is also a pretty revered source of sous vide info.
     
  7. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Got mine for xmas, did a ribeye tonight with it and it was incredible. Somewhat documented in the perfect steak thread. I just followed what the Anova app suggested for the type of meat and the size.
     
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  8. laxjoe

    laxjoe Well-Known Member
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    Yeah I'd search in the food thread. But essentially, get ready for the best homemade meats you've ever had.
     
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  9. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    :meh: what a terrible, terrible opinion.
     
  10. Fancy

    Fancy thanks, i hate it
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  11. Celemo

    Celemo Meatball's Dad
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    figured there was a bunch of shit in there but was too lazy to comb through 80 something pages
     
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  12. laxjoe

    laxjoe Well-Known Member
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    And it's gotten better as more people have found out what cooking sous vide means, but get ready to answer "wait, what are you doing?" about a million times.
     
  13. laxjoe

    laxjoe Well-Known Member
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  14. Corky Bucek

    Corky Bucek Cofounder of the TMB Saturn S-Series Club
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    tandin can help

    Oh wait he pussed out and quit the board
     
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  15. laxjoe

    laxjoe Well-Known Member
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    But chef steps, seriouseats.com and a few other sites are great resources.

    Unless you already have one, for the time being don't feel like you need a vacuum sealer. Use the water displacement method. Also, find a torch for searing steaks.
     
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  16. Upton^2

    Upton^2 blocked just a park away, but I can't really say
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    Serious eats
     
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  17. Lyrtch

    Lyrtch My second favorite meat is hamburger
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  18. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    FUCK ME RIGHT
     
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  19. Celemo

    Celemo Meatball's Dad
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    me and the Mrs. saw a vid today of a guy making sous vide burgers...when he busted out the torch, I knew that was going to be my next purchase
     
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  20. laxjoe

    laxjoe Well-Known Member
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    Had this for two years and it's served me quite well

    Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner
     
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  21. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    My torch recommendation

    [​IMG]
     
  22. Corky Bucek

    Corky Bucek Cofounder of the TMB Saturn S-Series Club
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  23. Joe Withabee

    Joe Withabee Rock that Scoober
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    I use this. Don't use the MAP gas with the Searzall though.
     
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  24. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Yeah, I've heard it can burn out a searzall but I don't use one so I use the MAPP gas for the higher temp.
     
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  25. 941Gator

    941Gator TMB's resident beach bum
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    A joke =\= an opinion. Sous vide is great, although I've never cooked my own food with it.
     
  26. * J Y *

    * J Y * TEXAS
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    But also throw away your dicks
     
  27. mal630

    mal630 Well-Known Member
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    I feel like a dick saying/explaining/talking about sous vide to everyone I know but damn it is awesome and so much easier to use for me.
     
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  28. Pirasea

    Pirasea Well-Known Member
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    Try beef short ribs, dont remember exact temp and times but it was 48+ hrs. They turned out amazing.
     
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  29. boone

    boone Destination Unknown
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    this looks stupid.
     
  30. AIOLICOCK

    AIOLICOCK Well-Known Member
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    I, for one, am shocked that you have a terrible opinion on this.
     
  31. boone

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    I mean, I get it, it's basically a revamped slow cooker. I have one of those so for me... this doesn't work.
     
  32. AIOLICOCK

    AIOLICOCK Well-Known Member
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    :facepalm:
     
  33. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i've heard torches can distort the flavor of the meat. have you had any dealings with that?
     
  34. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    The food grade torches typically filter out the propane/butane taste.
     
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  35. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    This comes from uncombusted gas that gets on the meat, which can happen if you are just using a torch by itself. If you use a torch in conjunction with a hot pan or grill it won't be an issue as all the gas will combust (and it's also the best method for quick searing anyway). Alternatively, if you want to use just the torch you can get a searzall attachment that will cut out any torch taste.

    My normal method for searing after sous vide is to get a skillet really hot, drop the meat in and then sear the upper half and sides really well with the torch while the pan sears the bottom. This lets you get a really good sear and crust on all surfaces with very little time in the pan.
     
  36. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    #36 Rebelution, Dec 27, 2016
    Last edited: Dec 27, 2016
  37. psimp7

    psimp7 Well-Known Member
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    Other than the normal burgers, steaks, chicken, pork chop etc. I have cooked brisket (phenomenal), pork butt (phenomenal), and my buddy made Pastrami (out of this world). Haven't made fish yet but I've been using the Anova for about a year now and it never disappoints.
     
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  38. Wicket

    Wicket Fan: ND, PSV, Pool FC, Cricket, Urquel, Dog Crew
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    just for kicks make the perfect soft boiled egg. Look online for the temperature that eggwhite sets but the yolk doesnt (its something like 68 degrees Celsius. Just fun to do for shits and giggles.
     
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  39. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Just boil an egg for 7 minutes, and then ice bath it.
     
  40. Wicket

    Wicket Fan: ND, PSV, Pool FC, Cricket, Urquel, Dog Crew
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    dont be that guy
     
  41. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Okay :idk:, seven minute eggs are a favorite of mine. I add them to everything. And it's a lot quicker than breaking out the sous. But w/e
     
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  42. TimJimothy

    TimJimothy Well-Known Member
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    Well, he did say things like "just for kicks" and "for shits and giggles" in his post...so I don't think he was saying that you've GOT to cook soft boiled eggs sous vide.

    I do think that it's interesting to cook eggs sous vide though. Especially for beginners.
     
  43. TimJimothy

    TimJimothy Well-Known Member
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    While this isn't a reason on its own to buy a sous vide setup, it's also a great way to get your strike water and other brewing water to the exact temp you need it to be. (for the homebrew geeks)
     
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  44. Boo MFer!

    Boo MFer! UCF has a clown car of talent at RB and WR.
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    Laughed audibly that this response:
    Was in response to this:
    And not this:
     
  45. Doug

    Doug Skeptical Doug-o
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    Yes hello I recently joined the sous vide fun - it's amazing. I went to cosco bought meat in bulk - season, vacuum seal, freeze, throw it in ice water when i leave for work - turn it on after lunch from my phone - come home to perfect meat.

    Next I need to get that searzall - that looks amazing.
     
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  46. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Looking at getting one of these. Hear great things about it. Checking in.
     
  47. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I appreciated an anus insertion joke directed at the man who gave us the "guess the foreign object [inevitably revealed to have been inserted into someone's anus]" thread.
     
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  48. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Sometimes it's wire in penis guy
     
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  49. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Where do you think the Anova cord was going to go?
     
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  50. Doug

    Doug Skeptical Doug-o
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    aka the Sous vide shocker
     
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