Sous Vide Thread

Sounds like a woman

 

Made pork shoulder steak a few weeks ago in the sous vide. Meat was well cooked but I just did not like the taste.

 

I've done most of the popular meats at least a time or two and I've been most impressed with pork (chops, tenderloin, butt, ribs) and salmon.

 

So took it over tonight. Everything turned out great. Made red and green salsa. And made them 24 tortillas, which, while I love homemade tortillas, I'd probably skip this step next time. And while not sous vide, I also made them some chocolate chip cookies. And of course, made sure to make some extra so I could have some. Did carnitas hash this morning topped with the homemade red salsa.

Spoiler: Food

 

First attempt at pork loin. 140 for 3 hours.

 

Update: The omelette was perfect for frozen and reheat. Hello pre-made breakfasts.

 

So can you tell me how you are doing it?

Just cooking the omelette and then throwing it into a vaccuum bag? Then reheating it later?

Am I missing something?

 

Thats literally it. Nothing special I just set the anova to 130 or so and throw it in there for 20 minutes. I'm just excited about being able to meal prep with minimal effort.

Cook. Seal. Freeze. Reheat.

 

How'd you season it? I've been thinking of trying this

 

Salt and pepper I think, I don't remember.

 

Sup Sous bros...
You can get the $100 food saver for $55 shipped right now at Foodsaver.com FYI

http://www.foodsaver.com/vacuum-sea...m_medium=affiliate&refID=CJ&utm_source=cj.com

 

What's everyone's recipe for short ribs? Serving on Friday night, so probably 24-36 hour cooks

 

I did these instructions then vacuum sealed. Was incredible, reheats have been awesome as well. Man a pan sauce from the juices in the bag. The stuff that looks like baby shit was my attempt at making truffled mushroom risotto with cauliflower bits instead of rice. Was delicious

Spoiler

 

Actually pretty sure that is baby shit

 

Also I made my picture public in Instagram and a "professional chef" with the name fullofpoo was berating my dish for being under cooked and "giving it a bath"

 

Chefsteps just sold their 1,000,000th Joule. To celebrate, they came out with a big clamp attachment. It allows you to attach the Joule to just about any size vessel.

https://store.chefsteps.com/product...130766957&mc_cid=0352dc2faa&mc_eid=37a0e1f558

 

Did not see this post. This is what I use, 72 hours at 136. Definitely recommend the double vacuuming. First time I made these I had a bag that did not make it.

http://modernistcuisine.com/recipes/72-hour-braised-short-ribs/

Finish them off on the grill, unreal!

 

Black Jesus how are those frozen omelets going

 

I mean they're not bad, however they take longer than 15 min to thaw out/heat up so I'm kind of iffy on them. Also I used HEB Eggbeaters, I may try it again with real eggs. I still have 2 in my fridge.

 

I just threw two flank steaks with Garlic, Butter, S&P in at 131 for an hour or so. Hopefully turns out well

 

Skip the butter next time, butter goes in when you sear

 

Yeah skip the butter in the bag

 

K. I've been doing that an then pouring the juices into the pan when I sear and It reduces nice. I usually put butter in as well when I'm searing it. In short: butter.

 

Turned out good. Need to step my pan sauce game up. Threw in the juices after I let it rest, some garlic, little heavy cream and some bourbon.



And yes the other one is sealed and already in the freezer!

 

I dig my Anova, but I can't think of a reason to sous vide flank steak. It's such a quick cook on a grill. What temp are you running it in a water bath to be able to sear it afterward without overcooking?

 

131 for about an hour. I honestly use the anova a lot of times because its more of a set it and forget it, then sear for a couple of seconds and meal is done. I'm a lazy cook.

 

You can get a decent sear in a couple of seconds? Good on ya', mate. Do you have a Searzall or something?

 

No, couple of seconds is about a minute or two with the cast iron. I either use safflower or avocado oil and just get it real hot. I do have a torch though but don't use it that much.

 

I used the sous vide on a flank steak a couple of weeks ago and will continue in the future. It isn't needed with flank steak being a quick cook to begin with, but it did wonders for the tenderness of the finished product.

 

Chefsteps is offering their premium for life at 50% off for $19

https://www.chefsteps.com/premium

 

Do you know much about this? Is it worth it?

 

I don't. Maybe someone here has it..

 

I have it. Some cool extra videos and recipes, some extra techniques. Worth 19$ but not much more than that

 

I just signed up for it. It allows you to access their cooking classes and all of their recipes. They have really done a great job pair entire meals with sous vide proteins. Plus I think it's just a one time payment.

 

Did y'all just salt and pepper your skirt steak? Any marinades?

Also, just cut it up enough to sear in the pan?

 

Sweet jesus

 

My annova will no longer connect to wifi, anyone else have any issues?

 

I did one time. Reset my network and it was fine after

 

20oz ribeye at 129 for 2.5 hours (frozen after S&P a while back)
Lobster tails par-boiled, de-shelled, butter and thyme in bag also at 129 for ~45 minutes (on top of lemon pepper kale)
Coconut jasmine rice with diced zucchini

Sous Vide still batting 1000. Lobster was really damn good and really hands-off/quick. the parboiling and sealing only took ~10min and it was good enough that it didn't need butter to dip in. The butter flavor really does infuse in the meat. Neato Science

 

Fancy meal for one person lank

Did some skirt steak tonight. Finished on grill. Very tasty. 90min @131F. Two hours may have been better to get a bit more tenderness.

 

#TreatYoself
got a few comments and DMs on IG from the meal pic bitches love steak

 

I signed up for ChefSteps premium a year or so back when they ran the same special. It's okay...some decent stuff on there. But new content doesn't come out often. But yes, it's a one time payment, so I think it's worth it.

 

I'm 24 hours into a 48 hour, 144 degree, short rib cook. Got the traditional style, as well as a few flanken cut.

Going to put them over cheese grits I imagine, with a RW reduction over the top. Any other suggestions, as I'm sure my set up is square 1.

 

Did this a few months ago. I found that the longer I grilled them to char them up the better they were. I had some really fatty pieces but regardless keeping them on the grill, on high, for a few minutes did nothing to the moisture of the meat. You'll enjoy dinner tomorrow night.

 

Pork loin bulgogi with kimchi fried rice.

 

Yep. Cooked a ribeye recently and got the grill properly heated. Huge difference. Lesson learned.

 

The grilled green tomatoes stole the show. In lieu of sugar in the marinade, I used a high sugar Neapolitan balsamic vinegar, along with quality EVOO, salt, pepper and minced garlic.