Sous Vide Thread

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

  1. C A N E

    C A N E Let justice be done though the heavens fall
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    Miami HurricanesMiami Heat

    Got some ribeyes in the bath :badger:
     
  2. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    I was looking at different reusable types like that and just read too many negative experiences with the "reusable" bags. Fats fuck things up and/or they're too much work to clean
     
  3. Drew63

    Drew63 Well-Known Member

    Made the serious Eats carnitas. 24 hrs @165. Absurdly good

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  4. Zap Branigan

    Zap Branigan I suffer from a very sexy learning disability.
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    Thems some good pics

    I am serious, I will make that
     
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  5. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    Doing maple mustard pork loin tonight.
     
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  6. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    Finally did some sous vide BBQ. Did the serious eats pork butt recipe, it was pretty incredible. 24 hours @165, then finished in the oven at 300 for an hour and a half. Also, tried a new lemon and dill potato salad recipe that was great.

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  7. We$tTxO&G

    We$tTxO&G Well-Known Member
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    Do you feel the moisture was there? Looks great but also looks a touch dry. Also, your presentation is A1. Looks like a gatdamn commercial :nomnom:
     
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  8. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    do you take food photos for a living or something
     
  9. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    Thanks man. I was actually really pleased with the moisture, easily on par with a properly smoked butt. Any dryness looking is probably more attributable to me screwing around with the brightness and contrast on the photo editing.
     
    #709 Rebelution, Feb 22, 2017
    Last edited: Feb 23, 2017
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  10. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    Ha no, just honed my food photo game in the rough and cunty streets of the cooking thread.
     
  11. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
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    Did some chuck eye steaks tonight. Marinated in mojo criollo. 50* Celsius for 45 minutes. Homemade taco seasoning and a lil garlic butter. I love this thing.
     
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  12. gatordmd8

    gatordmd8 Well-Known Member
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    Did the carnitas last night. Delicious. Favorite thing I've done yet. 165 for 24 hours. When I took it out last night I dropped a pack of bacon in at 147. Going to sear them off on one side today (saw it on IG yesterday)
     
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  13. gatordmd8

    gatordmd8 Well-Known Member
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    Does anyone have problem with their anova tripping gfci breakers? I had to move it to a different part of house without one which I'm not sure is the best thing to do.
     
  14. WillySaliba

    WillySaliba Well-Known Member
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    There's no reason that should happen at the voltage of the anova. I'd get that outlet replaced and have someone check out your panel.
     
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  15. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    Kansas State WildcatsSeattle Kraken

    Is it tripping the breaker on the outlet or the breaker in the distribution panel?
     
  16. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    So sous vide cheesecakes are next level. Never had a better cheesecake in my life.
     
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  17. gatordmd8

    gatordmd8 Well-Known Member
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    The outlet.
     
  18. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    Bc of my schedule today, I'm currently cooking a steak at 130 for 4 hours. Longest I'll ever have cooked a steak and a little higher temp than I normally do. We shall see how this works out
     
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  19. Penguin The Duck

    Penguin The Duck Well-Known Member / #NFT Influencer
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    Got my anova in Friday night, came home drunk and thought it'd be an awesome idea to cook a ribeye in a small pot. Woke up 2 hours later to what I thought was a fire alarm and the sous vide was yelling at me to add more water

    Yall make me hungry though
     
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  20. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    Kansas State WildcatsSeattle Kraken

    I would recommend replacing the outlet and see if that makes a difference.
     
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  21. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
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    How.
     
  22. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    I believe 4 hours is the limit on steak so wouldn't cook much longer than that.
     
  23. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    UCF KnightsPittsburgh PenguinsOrlando CityPittsburgh Steelers

    Make cheesecake, put in jars. Sous vide at 176 for 1.5-2 hours.
     
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  24. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    Yeah that's the upper limit. Will probably end up cooking for a bit less than that in reality, but that's what I set the ANOVA for. First time I've really missed having a WiFi one
     
  25. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
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    Recipe?
     
  26. pperc

    pperc Well-Known Member
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    I've gone longer. It's fine, just unnecessary. 130 for 4 hours is going to be really good.
     
  27. TLAU

    TLAU Dog Crew
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    ..................excuse me?

    edit: nvm gonna keep reading
     
  28. Connor Norman

    Connor Norman Cool ass dog
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    What was the consensus on putting salt on meat before freezing it?
     
  29. WillySaliba

    WillySaliba Well-Known Member
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    I don't think it matters. I lightly season and then add more after the fact if needed.
     
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  30. Penguin The Duck

    Penguin The Duck Well-Known Member / #NFT Influencer
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    Are you dethawing or throwing it straight in the sous vide? Salt may pull out more moisture than you want if dethawing
     
  31. Connor Norman

    Connor Norman Cool ass dog
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    Throwing it straight in
     
  32. Connor Norman

    Connor Norman Cool ass dog
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    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    Make some New York Strips tonight. Probably the best steak I've ever had.
     
  33. StephenA

    StephenA Well-Known Member

    Quick question...

    I'm looking to do some larger cuts. 12 pound butts, Chuck roast etc

    Does anyone have a recommendation for bags?

    I can't seem to find them big enough
     
  34. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Vacuum sealer and cut your own bags
     
  35. grayton

    grayton Well-Known Member
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    I've used turkey oven bags with an unwieldy beef tongue.
     
  36. TLAU

    TLAU Dog Crew
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    Serious Eats did an article on preseason>freeze for steaks. Some people like it more. Some don't. Very small change in the texture. You can pepper and seal, then just salt (and more pepper) before searing if you don't like the "cured" texture.

    I couldn't tell a difference honestly. They're all good
     
  37. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
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    Anyone ever do fish? Got some patagonian tooth fish . Thinking old Bay and garlic butter....
     
  38. -Asshole-

    -Asshole- TMB OG Reject
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    I just cooked this recipe but 171 @ 16 hours. Then broiled on high for a couple minutes. Turned out great.

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    #738 -Asshole-, Mar 10, 2017
    Last edited: Mar 10, 2017
  39. Tilly

    Tilly Souf Cack
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    Got a 6.5 lb beef tenderloin that I halved because of bag size.

    How long should I go at 129?
     
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  40. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Used a charcoal chimney to sear
     
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  41. Tilly

    Tilly Souf Cack
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    South Carolina Gamecocks

    Did 129 for around 3.5 hours. Pulled and seared on a cast iron Skillet that was I preheated on the grill. Was delicious.

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  42. Tommy Callahan

    Tommy Callahan Well-Known Member
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    As much as I love a ribeye, full beef tender trumps everything. Props
     
  43. mal630

    mal630 Well-Known Member
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    Ohio State BuckeyesTiger Woods

    Got carnitas going right now at 162 degrees for 24 hours. Can't wait for dinner tomorrow.
     
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  44. C A N E

    C A N E Let justice be done though the heavens fall
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    Miami HurricanesMiami Heat

    Do you guys broil on the rack as close as possible to the burner? Or one rack down?
     
  45. pperc

    pperc Well-Known Member
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    I did close as possible, which was about 4 inches. Watch it like a hawk and flip pieces as needed.
     
  46. IHHH

    IHHH Well-Known Member
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    Jesus Christ guys...how do you expect me to lose weight watching this thread. I might have to unwatch






    Orrrr not
     
  47. Joe Withabee

    Joe Withabee PS I have sifulus
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    Doing the 8 hr version of the carnitas. I forgot to buy an orange, so I put some lime juice in its place. I also threw in a packet of Sazón Goya bc I <3 MSG.
     
  48. Fancy

    Fancy thanks, i hate it
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    Doing Food Labs carnitas for dinner tomorrow. Any opinions on cook time? I'm planning on a 24 cook unless other opinions arise.

    Any tips or anything else?
     
  49. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I do the 165 degrees for 12-24. Should do that one imo
     
  50. Fancy

    Fancy thanks, i hate it
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    Okay. I'll plan on starting it closer to 7pm tonight. I want to serve around 7pm tomorrow (Oregon's tip time) so I need to budget for removal and searing, right?