Sous Vide Thread

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

  1. UncleJesse

    UncleJesse She came up and asked if I wanted a Big Mac.
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    Planning on that Wednesday or Thursday.
     
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  2. The Blackfish

    The Blackfish The Fish in Black
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    I threw 3 breasts in the bath last night and then cut them up and portioned for lunch at work this week. Obviously when I reheat them at work it will lose some of the straight out of the bath quality, but still better than reheating other cooking methods. Also super easy.
     
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  3. UncleJesse

    UncleJesse She came up and asked if I wanted a Big Mac.
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    Yes, I am going to meal prep with it on Sunday for next week.
     
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  4. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    Do y'all vacuum seal or submerge
     
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  5. The Blackfish

    The Blackfish The Fish in Black
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    Alabama Crimson TideIndianapolis Colts

    Submerge
     
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  6. Wallcoq

    Wallcoq Miles of D.
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    I use internet, BFF finds shit on Pintrest all the time. At this point we have all our temps memorized but this helped at first.

    https://cdn.shopify.com/s/files/1/2406/9297/files/times_and_temps.pdf?628194122425538558

    Week days we stick to chicken, pork and fish and usually save the longer cooks for the weekend. Leftover roasts I will either throw back into a bag to warm up or get out out the slicer for sandwiches.
     
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  7. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    I do both, depends on how I’m seasoning the meat. If it’s a marinade then I’m submerging but it’s just seasoned and maybe some fresh herbs then it’s vacuum sealed.
     
  8. cdaysker

    cdaysker Quarry
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    Anyone tried corned beef in the sous vide? Debating on trying it for this weekend
     
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  9. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    Kansas State WildcatsDuke Blue DevilsIllinois Fighting IlliniKansas City Royals

    Wife bought some corned beef, I think it's already cooked though. Gonna scope it out this weekend and maybe use sous vide.
     
  10. mal630

    mal630 Well-Known Member
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  11. undrtow

    undrtow learn to swim
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    Pork chops tonight as well
     
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  12. Rabid

    Rabid Fan of: DQ Treats
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    I submerge 90% of the time but for long cook time items like 12-24 hour carnitas I vacuum seal.
     
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  13. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Auburn Tigers

    Pork chops are by far and away my favorite protein for the sous vide. Steaks and chicken on the grill. Did chicken thighs once, but prefer them grilled. Use the sous vide more on rainy or lazy days. If the weather is good, I'm outside smoking. It's not the end all be all, it's just another cool toy. I've become a professional submerger.
     
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  14. Biship

    Biship Well-Known Member
    Donor

    I was curious about this as well
     
  15. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Made that, a seeet potato and a baked onion. Currently have food poisoning
     
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  16. toddzo

    toddzo 8====D~~~~
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    If I want to be extra efficient, I put my meat in the ice bath in the morning and turn on the joule while I’m at work. I get home to cooked meat and make my sides.
     
  17. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Going to cook two boston butts for my son's birthday party.

    A month ago I tried Guga's recipe and did 3 hour 150 degree smoke, then 60 hours @ 145. It was good, but not quite as flavorful as done on my cabinet smoker.

    This time I may try the 24 hours @ 165 method and use a meat injector to get more flavor in.

    Thoughts? Has anyone else SV'ed boston butt?
     
  18. fish

    fish Impossible, Germany
    Southern California TrojansLos Angeles DodgersLos Angeles RamsLos Angeles Kings

    I would miss the bark so I haven’t done it.
     
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  19. undrtow

    undrtow learn to swim
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    I've only done a pork butt sous vide to make carnitas. If you're wanting pulled pork, just smoke it
     
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  20. UncleJesse

    UncleJesse She came up and asked if I wanted a Big Mac.
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    Did some NY strips last night.

     
  21. toddzo

    toddzo 8====D~~~~
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    He has the best channels on YouTube.. I watch his videos when I get bored.
     
  22. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Auburn Tigers

    No, butts are for smoking and smacking.
     
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  23. laxjoe

    laxjoe Well-Known Member
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    Depends, but at this point, vacuum seal more often than not. But only bc I own one.
     
  24. laxjoe

    laxjoe Well-Known Member
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    Notre Dame Fighting IrishSan Diego Padres

    This makes me sad. But I've heard of it...
     
  25. The Hebrew Husker

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    “I know it might not look that good right nowww”
     
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  26. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    yeah im tossing them in the smoker tomorrow. No SV this time around.
     
  27. Tommy Jefferson

    Tommy Jefferson Active Member
    Nebraska CornhuskersKansas JayhawksKansas City RoyalsKansas City Chiefs

    Tell me more.

    My Anova will be delivered today and have never cooked with one before. I’m trying to figure out the benefit of WiFi connectivity other than setting and monitoring the temperature. However, I hadn’t considered the possibility of preparing everything in the morning and hitting start before I start my commute home.
     
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  28. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    yeah thats basically all there is to it. prep the stuff, throw it in a sufficient ice bath to keep it cold for 7-8 hours or however long you're gone, hit play when its time
     
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  29. Wallcoq

    Wallcoq Miles of D.
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    Only helpful every once in a while for me so I didn't think to post until now. Picked up this sleeve a few months ago and it really helps, mostly with keeping the water cool for significantly longer times.

    I posted my containers and lids a few months back.

     
  30. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    i need to make carnitas
     
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  31. Baseballman86

    Baseballman86 Well-Known Member

    Do y’all do any finishing to chicken breast after sous vide? How’s the texture just straight out of the bath?
     
  32. Brewtus

    Brewtus Got dat juice
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    Ohio State BuckeyesDetroit TigersDetroit PistonsDetroit LionsDetroit Red Wings

    Has their been a Joule vs Anova debate in this thread at all? I'm going to jump into the sous vide lifestyle.
     
  33. bryix

    bryix in the sleepy west of the woody east
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    lemon caper dill cod fillets are magical
     
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  34. Lifeiskilingme79

    Lifeiskilingme79 Well-Known Member
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    I'll sear it. It's ok straight out of the sous vide but just tastes like boiled meat (duh)
     
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  35. Lifeiskilingme79

    Lifeiskilingme79 Well-Known Member
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    Florida GatorsChicago Cubs

    I have an Anova. If I had it to do over again, I would get the Joule. It's so much smaller and easier to store than the anova and more power. My tap water comes out at ~120° so heating it isn't a huge deal when it's already hot. If it's room temp water, the anova takes forever.
     
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  36. laxjoe

    laxjoe Well-Known Member
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    Notre Dame Fighting IrishSan Diego Padres

    If you're discarding the skin to chop it up or shred it, you obviously don't need to finish it. If your looking to eat it like a normal chicken breast with the skin, you gotta finish it in a pan
     
  37. laxjoe

    laxjoe Well-Known Member
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    Notre Dame Fighting IrishSan Diego Padres

    I have an anova and love it, but I think I've read people that have had both have preferred the Joule. But :idk:
     
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  38. toddzo

    toddzo 8====D~~~~
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    The only knock on the joule is that you can’t operate it without your smartphone. If you’re ok with that, then it’s better.
     
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  39. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    the jule is like 1100 watt vs 8-900 depending on the anova model. the jule app is better but its also dependent on the app pretty much. i do not use the app really at all so that doesnt do much for me.
     
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  40. Cut68

    Cut68 Well-Known Member

    I'm trying a small turkey for the first time today, and its floating about 1/3 out of the water. WhAt causes this and what do I do about it?
     
  41. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    air in the bag. how'd you seal it
     
  42. Cut68

    Cut68 Well-Known Member

    Submerged it to the seal and then finished closing it. It's a much bigger bag than I usually use so I may have missed some, but it also could have just been trapped in the cavity of the bird
     
  43. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    I’ve seen people put a big spoon or something else heavy in the bag to weigh it down to keep it submerged. Really fatty meats have a tendency to float as well as whole birds that have a big cavity in the middle. I did Cornish hens and stuffed them with rice pilaf before I put them on the bag which also helped.
     
  44. laxjoe

    laxjoe Well-Known Member
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    Notre Dame Fighting IrishSan Diego Padres

    Weight it down (wet towels, clip some spoons or something to the bag)
     
  45. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    yeah get as much air as you can then weigh it down. clipping something to the bottom of the bag or putting a big bowl on top of the meat is what ive done
     
  46. Baseballman86

    Baseballman86 Well-Known Member

    If using freezer bags, should I double bag to make sure water doesn’t leak in, or is that usually not an issue?

    Also, do you just let the bag freely move around or do you need to clip it in place?
     
  47. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    you dont need to double bag it. i'll clip if theres a bunch of bags in there sometimes but not always and never when its just one
     
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  48. Lifeiskilingme79

    Lifeiskilingme79 Well-Known Member
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    I clip them to the side just to keep the zipper/seal above water.
     
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  49. toddzo

    toddzo 8====D~~~~
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    I would only double bag it if you’re doing a 24 hr+ cook
     
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  50. Baseballman86

    Baseballman86 Well-Known Member

    Steak is rolling along now, but holy shit does Anova need to update their user guides. Mine came with a quick guide that only told you how to clip onto pot, how to connect and to download app. App only has recipes and guides. Where are guidelines for water level, type of pot, type of bag, what certain lights and beeps mean etc? Finding answers by googling but that’s pretty slack for a $100+ product
     
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