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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.
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?
I would miss the bark so I haven’t done it.
I've only done a pork butt sous vide to make carnitas. If you're wanting pulled pork, just smoke it
Did some NY strips last night.
He has the best channels on YouTube.. I watch his videos when I get bored.
No, butts are for smoking and smacking.
Depends, but at this point, vacuum seal more often than not. But only bc I own one.
This makes me sad. But I've heard of it...
“I know it might not look that good right nowww”
yeah im tossing them in the smoker tomorrow. No SV this time around.
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.
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
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.
i need to make carnitas
Do y’all do any finishing to chicken breast after sous vide? How’s the texture just straight out of the bath?
Has their been a Joule vs Anova debate in this thread at all? I'm going to jump into the sous vide lifestyle.
lemon caper dill cod fillets are magical
I'll sear it. It's ok straight out of the sous vide but just tastes like boiled meat (duh)
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.
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
I have an anova and love it, but I think I've read people that have had both have preferred the Joule. But
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.
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.
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?
air in the bag. how'd you seal it
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
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.
Weight it down (wet towels, clip some spoons or something to the bag)
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
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?
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
I clip them to the side just to keep the zipper/seal above water.
I would only double bag it if you’re doing a 24 hr+ cook
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