Sous Vide Thread

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

  1. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    All that stuff seems pretty self explanatory :idk:
     
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  2. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    The biggest thing is teaching people the right way to get a good seal on a bag but idk pots and shit sre easy
     
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  3. Baseballman86

    Baseballman86 Well-Known Member
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    It randomly beeped non stop and I had to google to know it meant low water. I think my app should’ve notified me but didnt
     
  4. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    With rhw water level the anova makes like a wushing sound if the level is too low. If that happens I just add more. Never had it beep at me though
     
    #1754 Arkadin, Mar 26, 2018
    Last edited: Mar 26, 2018
  5. The Blackfish

    The Blackfish The Fish in Black
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    Water level: make sure meat is fully submerged
    Type of bag: ziploc or foodsaver or whatever
    Type of pot: big enough
    Certain lights and beeps :idk: just look at the temp on the anova display and then keep up with the time yourself

    Yes the anova app sucks
     
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  6. The Hebrew Husker

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    I think the Anova has a marking with Min/Max too on the metal part
     
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  7. WillySaliba

    WillySaliba Well-Known Member
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    Lol at you googling it. Did you look at it first?
     
  8. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    It does, I generally put it close to the max unless it’s a really big piece of meat in which case I’ll fill it with the meat in there so I can see where it will be. Simple enough.
     
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  9. Biship

    Biship Well-Known Member
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    A whole bird is going to float because of the cavit.
    Cut that sob in half and do two bags.
     
  10. Baseballman86

    Baseballman86 Well-Known Member
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    Yes. Water level looked fine to me and had not dropped from where it started. Nothing on the Anova itself indicated what the problem was, app sent nothing. Google came to the rescue.
     
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  11. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Did a center cut leg of lamb. Killer.

    [​IMG]
     
  12. Taques

    Taques sometimes maybe good sometimes maybe shit
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    experimenting with some soft boiled eggs - I need to oil the knife next time, it took a good amount of the custardy yolk with it while cutting

    194 for 8 minutes, then ice bath

    [​IMG]
     
  13. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Time and temp?
     
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  14. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    131 for about 18 hours
     
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  15. Joystick Izzy

    Joystick Izzy Well-Known Member
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    Arkadin which carnitas time and temp do you use? You vacuum seal?
     
  16. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I do the 165 12-24 hour one and yeah I have a vacuum sealer
     
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  17. The Guglia

    The Guglia I Work in the City, and I Work Long Hours.
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    Just threw some frenched lamb racks in the bath at 134 with rosemary and thyme.

    Probably going to go 2.5 hours and then sear.
     
  18. The Hebrew Husker

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    I think I might try the chicken breast tonight
     
  19. The Hebrew Husker

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    Doing the chicken breast at 145 for two hours. Not sure my mind is ready to risk the 140 even though it’s safe
     
  20. pperc

    pperc Well-Known Member
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    Sirloin's tonight. Have always done ribeye. We'll see.
     
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  21. WillySaliba

    WillySaliba Well-Known Member
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    Had a rump roast. Ass tasted great.
     
  22. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    About to throw some lamb chops in. Really wanna do a leg one of these days but my wife doesn’t eat lamb so gonna have to wait til we have some family in town or something.
     
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  23. undrtow

    undrtow learn to swim
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    Once you go 140 you won't look back.
     
  24. Joystick Izzy

    Joystick Izzy Well-Known Member
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    [​IMG]
     
  25. The Hebrew Husker

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    Generally how long does it take for the meat (whatever it may be) to get its internal temperature up to what the sous vide is set at?
     
  26. Pharm

    Pharm Right Handed
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    Depends on thickness of meat, but id guess around an hour for most things
     
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  27. The Hebrew Husker

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    Holy hell this chicken is amazing
     
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  28. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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  29. NoNatty

    NoNatty Keyboard Cowboy
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    What was the order of this: did you wrap it prior to bath, wrap post bath pre sear, or wrap post sear?
     
  30. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Wrapped and seasoned then put in the bath and then the grille.
     
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  31. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Bought a torch and did some filets last night. Far and away the best way to go.

     
  32. rv12

    rv12 Cowabunga
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    Alright what’s the torch of choice? That picture is making me buy one today.
     
  33. WillySaliba

    WillySaliba Well-Known Member
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    I like this, saw reference in this thread, not sure from who.



    Edit: I have the Benzomatic torch...........
     
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  34. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    A bernzomatic
     
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  35. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    I bought mine from surlatable.com for fourty dollars.
     
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  36. Biship

    Biship Well-Known Member
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    Want to try this

     
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  37. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    Doing kenjis sous vide and smoked brisket

    Don't have the time to do it full in smoker but will wanted brisket so we'll see
     
  38. C A N E

    C A N E Let justice be done though the heavens fall
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    It’s going down
    [​IMG]
     
  39. The Hebrew Husker

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    Do you guys season your steaks a couple hours before throwing them in the water? Usually I just do it a couple minutes before, so was thinking I would try this since I have time today.

    Also, what do you guys typically season with? I usually just go S/P and a little garlic (or garlic powder).
     
  40. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Season with S/P and will throw in some fresh rosemary and clove of garlic. I will season and then vacuum seal and freeze so it’s all ready to go and I can just go straight from the freezer to the bath.
     
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  41. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Arkansas Razorbacks

    So honestly, my favorite thing to sous vide may be..... hamburgers believe it or not. Half pound patties, 132.5 for one hour, followed by a quick sear results in the juiciest burger I've ever had. Brings the house down every time.
     
  42. The Hebrew Husker

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    I was so close to doing a burger tonight, but the weather is shit and I decided to do a steak instead. Wait for the burgers when its nice out.
     
  43. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Arkansas Razorbacks

    I sear in cast iron since we live in an apartment and can’t have a grill. Turns out great
     
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  44. The Hebrew Husker

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    That's good to know
     
  45. pperc

    pperc Well-Known Member
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    More details... Meat? Add anything to them?
     
  46. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Arkansas Razorbacks

    I used a 50/50 blend of ground chuck and ground sirloin. For seasoning, I used this and it was excellent: https://www.allrecipes.com/recipe/205547/staceys-hamburger-seasoning/ . Use 2 teaspoons per lb of meat and mix in real well, then sprinkle some more on the patties before you sear. For bun, I prefer a toasted potato bun.
     
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  47. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Arkansas Razorbacks

    The 132.5 temp will give you a burger that is decently pink throughout the inside so if you're eating with some sissy babies just keep that in mind. The medium cook temp ranges from 130-137
     
    #1797 Mr Mortisay, Apr 14, 2018
    Last edited: Apr 14, 2018
  48. laxjoe

    laxjoe Well-Known Member
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    How was this?
     
  49. laxjoe

    laxjoe Well-Known Member
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    Did carnitas last night. One of my favorites
     
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  50. WillySaliba

    WillySaliba Well-Known Member
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    Love the burgers as well. Other addition I would recommend is use more binding than you typically would. We use probably double the panko. Definitely have to be careful with the searing and how you handle it. We always cook on the lower side of medium rare, 130ish. So maybe close to medium is more solid and easy to work with post cook.

    Edit: put in it what you normally like. My current beef is definitely on the fatter side so I sear with charcoal when conditions warrant. If shitty, grill pan on the gas.
     
    #1800 WillySaliba, Apr 14, 2018
    Last edited: Apr 14, 2018
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