Sous Vide Thread

Anyone messed with the "Ribeye Cap"?

Everyone on reddit talks about it. They all get it from Costco.

 

I have. They're as delicious as you think they're gonna be.

 

Would like to know more about this. It it just the deckle?

 

Yeah

 

Usually in 2 or 3 pieces and rolled up and tied to make one "steak". I've grilled and sous vide'd and the water bath w/sear is the way to go, by far.

 

I have now done the chicken breasts in the Sous Vide three times, and I am still shocked at how amazing these things turn out.

I just cooked four of them to have for my weeknight dinners.

 

Wouldn’t microwaving the chicken breast to reheat it ruin the point of sous vide chicken?

 

Not sure but I often eat it cold.

 

Team cold chicken for lunch everyday.

 

Microwaving sous vide chicken

 

Not if you cook it medium rare

 

I’ve held off on the searzall attachment because of mixed reviews but the benzomatic torch that it fits on is great. I would get that first and then if you feel like cunting it up later getting the searzall.

 

Agree. I've got a searzall. It works well...but I don't use it nearly as much as I thought I would.

 

Tried one of my old favorite dishes with the sous vide - pretzel coated pork chops with orange mustard sauce. 1 hour sous vide at 130 with salt and pepper, then coated in crushed pretzels and pan fried for 3 minutes/side. Tipped with orange Dijon cream sauce with balsamic drizzle and candied orange peels. Real pleased with how it turned out.

 

Anyone ever done Pork Tenderloin tips? Grocery store had them on sale for buy one get two free. So now I have like 6 lbs of pork tenderloin tips prepped and bagged. Wasn’t sure on a sauce but just gonna do them like a regular pork tenderloin.

 

This is how I feel. I cooked some Sunday just so I’d have quick easy meals when I get home before I goto the gym or whatever.

Yeah, it’s probably not ideal, but I am eating one right now and it’s still 100% better than grilled or baked reheated.

I put this one onto a bun so I butterflied it, wrapped it in a damp paper towel and microwaved it for 1:00 total, flipping it and making sure it didn’t blow up. Still really good and juicy.

 

I carry my anova and a collapsible container around in my satchel so I can warm stuff up anywhere I go

 

Do you have the USB car adaptor too? Don’t know how I got through without it.

 

that and a solar power bank for when im really in a bind

 

Got this 2 months ago and I am hooked. Made some awesome steaks with it. Doing filet for the first time. Every other steak has been amazing so far. Also done some other things well but steak has been my favorite out of everything we use cooked.

 

Anyone have a good suggestion for lobster tails?

I’ve done them at home twice. Once in Sous Vide and once in oven. They were solid, but I still feel like I was missing something. Maybe I just like crab better.

I did basically garlic, butter, a little paprika. Might throw a little lemon in this time, and then after the Sous Vide. Throw it in a hot pan to “sear” real quick.

 

Can someone give me a go to steak recipe for NY Strip or Filet? I just got my Anova last week for my birthday and want to use it this weekend. Thanks in advance. Whoooo!!!

 

129, salt pepper and one hour.

 

Having a torch and Searzall delivered today. I'm planning on using it for the first time tomorrow on ribeyes so if anyone has any tips, you have my attention.

 

So I am slowly climbing the cuntiness scale I think. I was at Home Depot and found they had Rosemary bushes for sale. Just little ones, but I pulled the trigger and bought one and planted it. Looking forward to throwing a fresh sprig of rosemary in everything I sous vide.

Oh and I cooked the Pork Tenderloin tips last week (losing cunty points bc no pics) but they were fantastic. I have like 2 lbs left so I will take pics next time.

 

I used rosemary and thyme I grew on the lamb i posted in here a few weeks ago. Totally worth it

 

i've done one of those pork tenderloins that is already marinated and sealed. I didn't even take it out of the bag and it was perfect.

 

I was told recently that the local butcher will vacuum seal for me here. I may have to start doing that for steaks when I get them. I'm always worried that I'm going to fuck up the ziploc displacement method.

 

Heathen.

 

Nah I mean I’ll eat it straight cold but not exclusively caveman. Great for a salad or wrap if you’re making lunch for the week.

 

Just tossed a steak in @129. dinner about to be delish.

 

bruh I'm working nights and I have a beer cracked open. It's my 7pm.

 

I've got 2 more weeks worth and then we're out of this outage then its back to rotating shifts again for me. We just have a day shift 6a-6p and a night shift 6p-6a.

 

That’s actually what started this. I was at a vineyard in Pasa Robles for my sisters wedding (adding to those cunty points) and they had these massive Rosemary bushes which were blooming and had bees hanging around. They served these walnuts and chocolate with the wine tasting that had rosemary added to them. I immediately saw that and decided I was going to grow my own.

I am watering it probably more than I should right now as I know they need solid drainage. But it’s getting a ton of sunlight and trying to get it going. I doubt I get any rosemary this year as I think it’s just too small. I don’t want to take any and hinder it’s growth. It is in a place that has a ton of room to grow as well.

 

I also wanted to see if anyone had any advice.

I did Pork Chops a few weeks ago and the pre cooking suggestion was to heavily salt and pepper the chops before bagging and cooking. So I followed those directions but after searing and finishing the chops were way too salty. Any advice for clearing the salt from the chops after cooking?

 

With most anything I sous vide, I do not "heavily" S/P because that has happened to me before. I tend to go lighter now and just add more if needed once it's finished.

 

I have done those and they turned out pretty damn good. My normal routine these days is to meal prep when I go shopping. I bag all the meat and just freeze it with the seasoning. Then when it goes in the bath it cooks with the seasoning on it. So far I haven’t been let down once.

 

Temp and time?

 

I did 145 at 2 hours, but I know a lot of guys do 140.

 

146 for an hour for me. We slice the chicken though, would probably go longer on a larger breast.