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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
Planning on that Wednesday or Thursday.
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.
Yes, I am going to meal prep with it on Sunday for next week.
Do y'all vacuum seal or submerge
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.
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.
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.
Anyone tried corned beef in the sous vide? Debating on trying it for this weekend
Wife bought some corned beef, I think it's already cooked though. Gonna scope it out this weekend and maybe use sous vide.
Check this out. Kinda pricey but basically a sous vide meal service.
Pork chops tonight as well
I submerge 90% of the time but for long cook time items like 12-24 hour carnitas I vacuum seal.
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.
I was curious about this as well
Made that, a seeet potato and a baked onion. Currently have food poisoning
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.