Sous Vide Thread

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

  1. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Did you use kosher salt or table salt?
     
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  2. Dukes

    Dukes flying ain't nothing just fallin' with style
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    I have some leftover pulled pork in the freezer that I smoked a couple weeks ago. Figured I could reheat it sous vide. Anyone does this before and if so, time/temp recommendation?
     
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  3. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Just throw it on 140 for a little while. Usually takes like 30-45 minutes
     
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  4. TimJimothy

    TimJimothy Well-Known Member
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    140 would be fine. Or, you could just bring a pot of water to a simmer and throw the bag in there. That's what I used to do with frozen and sealed smoked meats before I upped my cuntiness.
     
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  5. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Kosher
     
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  6. C A N E

    C A N E Let justice be done though the heavens fall
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    Has anyone tried rubbing mayo on a steak for searing?
     
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  7. Nelson

    Nelson Can somebody please get Ja Rhule on the phone
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    Do 3/4ths butter 1/4th Hellman's mayo mix. brush on real light
     
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  8. C A N E

    C A N E Let justice be done though the heavens fall
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    Mind blown. Gonna try it on some filets
     
  9. Biship

    Biship Well-Known Member
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    What's the mayo adding
     
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  10. THE REAL GUBBERJK

    THE REAL GUBBERJK original ocean grown
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    tried sous vie on your recommendations.
    all of you .
    it was great
    thanks .
     
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  11. THE REAL GUBBERJK

    THE REAL GUBBERJK original ocean grown
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    only thing that was frustrating and you can bye-pass it was all the extra work in the kitchen .
     
  12. TimJimothy

    TimJimothy Well-Known Member
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    Helps brown the surface of the meat by way of the Maillard reaction.

    It's excellent to use on grilled cheese for the same reason.
     
  13. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Since vacuum sealing chicken breasts individually rather than water displacement method (sometimes with multiple breasts in the same bag), have not had an instance of rubbery chicken, even from frozen. Vacuum sealer is 1000% worth it, can buy meat in bulk and then throw in the water bath when needed from the freezer.
     
  14. Corky Bucek

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    Good to know. My recent batch that I did had a partial rubbery piece. Had all 3 breads in one bag with water displacement. I recently bought a vacuum sealer, but need to get the smaller bags.
     
  15. Doug

    Doug Skeptical Doug-o
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    Nelson You need to post pics in here - want to see how your cook turns out.

    You can get a good food saver sealer for under $100 - then go buy meat in bulk on sale and vacuum seal it.

    I have a rosemary bush I planted last year and it's already massive. I routinely break off chunks of it to keep it from overtaking some of my other herbs.

    I don't really do anything to my rosemary bush and it's doing great - they seem very easy and do great.
     
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  16. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Mayo is gross
     
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  17. C A N E

    C A N E Let justice be done though the heavens fall
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    Did the mayo sear tonight on some filet. Spread it on like a sandwich on both sides and seared like normal.

    It was excellent. One of the better crusts I’ve had
     
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  18. Nelson

    Nelson Can somebody please get Ja Rhule on the phone
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    I had an 18 hour chuck roast tonight. Pretty good, but not sure it was worth the effort over just doing a 10 hour crockpot
     
  19. WillySaliba

    WillySaliba Well-Known Member
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    I only do my chuck roasts 3-5 hours max.
     
  20. TimJimothy

    TimJimothy Well-Known Member
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    Did a 3# turkey breast last night at 145 for 2 hours, then put it in an ice bath (still in the bag) and put it in the fridge. Got it out and tasted a sample this morning. It's very edible. Gonna make some pain de mie tonight. Sandwiches sometime Friday or this weekend.

    About as excited as I've ever been for a turkey club.
     
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  21. Pharm

    Pharm Right Handed
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    Bonless skinless chicken thighs even thurn out more flavorful than baking a regular chicken thigh
     
  22. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Boneless skinless chicken thighs are the goat
     
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  23. cdaysker

    cdaysker Quarry
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    Wife bought one of these at the store yesterday - can I just drop it in this packaging or do I need to move it to a different bag?

    [​IMG]
     
  24. infected donkey

    infected donkey Arkansas Razorbacks
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    Should be good just to drop it in. we did some the other night at work and it was fine. Just look up to see the type of seams on it some are glued and will come apart. From the pic that looks to be sealed with a vacuum sealer.
     
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  25. pperc

    pperc Well-Known Member
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    drop it in (take off the stickers if you want)
     
  26. RavenNole

    RavenNole Well-Known Member
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    Did filet mignon rare again and it was even better than the first time. This thing is honestly the best kitchen appliance we have ever bought
     
  27. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    I used the Searzall last weekend on some ribeyes. It's pretty awesome and gets a great crust if you simultaneously pan sear the meat, but not a necessity, imo.
     
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  28. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    So it seems like the conventional wisdom is that using a vacuum sealer gets rid of the rubbery texture of chicken? I think it tastes fine using submerge but wife complains it is rubbery.
     
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  29. Lawnole23

    Lawnole23 FSU Seminoles 2020 National Champions
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    Had my sous vide device for a couple of weeks now. I've done steaks at 130 and at 132. 130 was still rare while 132 was much closer to medium than rare. I'm liking that I can really dial it in on exactly how I want it.
     
  30. Ric Flair

    Ric Flair The Nature Boy

    I got my sous vide for my birthday and my first cook was some pork chops last night. I did them at 140 for an hour as the recipe suggested then browned them in the frying pan with butter, garlic, rosemary, and thyme. They came out a little too done for my liking as I was expecting them to be juicier. I might have left them in the pan a little too long to brown each side, but they were very tasty nonetheless.
     
  31. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Picked up some excellent Waygu strips yesterday. Did them with roasted corn and baked potato tonight.

    [​IMG]

    [​IMG]
     
    #1881 Rebelution, Apr 30, 2018
    Last edited: Apr 30, 2018
  32. Taques

    Taques sometimes maybe good sometimes maybe shit
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    beautiful
     
  33. HtownTide

    HtownTide I make motion pictures. Space movies
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    Prime Filet from this weekend 482C1CB8-23ED-4FF5-B788-FF6F786D5B3F.jpeg
     
  34. The Hebrew Husker

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    Since I have to sear my stuff in a pan, and it’s not even a cast iron. I usually set the water for a little bit lower than I want just to make sure I don’t over do it on the sear since it’s probably not AS fast as I’d hope.
     
  35. SkilleyBinner

    SkilleyBinner Well-Known Member
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    I officially joined team sous vide yesterday. I have some venison backstrap medallions that came vacuum sealed from the processor. Any harm throwing them straight in the bath or do I need to season first and re-bag or am I good cooking and seasoning between the bath and sear?

    Also, any suggestions on time and temp? I was going to cook at 122* for 90 min to get medium rare and sear on the flat iron grill. I haven't seen any instructions for medallions, just the whole backstrap...is 90 min too long for .5" thick cuts?

    Also, what size sous vide container do you use most frequently for steaks and chicken?

    Thanks in advance.
     
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  36. WillySaliba

    WillySaliba Well-Known Member
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    1/2 inch thick I’d probably go 45 minutes on that. In my experience shorter the better for venison. You’re perfectly fine seasoning pre sear. Or make some cunty sauce.

    Also that thin, get that fucker as hot as possible and just kiss it.

    Containers just make sure your container’s lid is compatible with your container and type of machine you bought.
     
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  37. TimJimothy

    TimJimothy Well-Known Member
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    Cast iron is cheap, homie.
     
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  38. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i did chicken for the first time last night

    for having never done this despite having a joule for like 2 years
     
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  39. SkilleyBinner

    SkilleyBinner Well-Known Member
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    Thanks. I forgot to mention the medallions are frozen...any longer than 45min for that?
     
  40. WillySaliba

    WillySaliba Well-Known Member
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    Most items I have read, and in my experience for something that size, I've seen to double the time.

    But for that small I'd just throw it in the fridge over night and go for 45, personally.

    Edit: Page 26, about half way down I posted my lid and container set up if that helps you.
     
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  41. Mr Mortisay

    Mr Mortisay Well-Known Member
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    For anything frozen that isn’t huge, add 30 minutes. Has never failed me.
     
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  42. SkilleyBinner

    SkilleyBinner Well-Known Member
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    Venison backstrap medallions. Cooked at 122* for 45min. It was a little more done than perfect but still easily the best venison I have ever had. Thanks again for the guidance Wallcoq and to this thread opening my eyes to the sous vide life. I can't wait to really use this thing this weekend.

    I just feel bad for all the well done venison I have eaten in my life...

     
  43. Ric Flair

    Ric Flair The Nature Boy

    What did you season/marinade with?
     
  44. SkilleyBinner

    SkilleyBinner Well-Known Member
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    Salt, pepper, garlic powder, rosemary. I put some butter and olive oil in the pan to sear.

    I think everyone I have spoken to so far today has heard about this meal.
     
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  45. fish

    fish Impossible, Germany
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    Back on Easter weekend, the grocery store had rib roasts on sale for 4.99/lb. I bought a 4.5 lb two boner which I split in half, vacuumed packed, and stuck in the freezer. Cooked the first one on Sunday.

    This weighed 36 oz. on my digital scale. I can't imagine any other method of cooking that would be better for such a thick cut. Two hours at 132*.

    [​IMG]
    [​IMG] [​IMG]

    I ate that rib for breakfast on Monday morning. Helluva way to start the day.
     
  46. The Blackfish

    The Blackfish The Fish in Black
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    That looks awesome

    and you said boner
     
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  47. WillySaliba

    WillySaliba Well-Known Member
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    Look for chucks too on sale. Sometimes they have a lot of fat but same deal. No better way to cook them.
     
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  48. TimJimothy

    TimJimothy Well-Known Member
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    Chuckies smoked and turned into burnt ends is better imho
     
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  49. WillySaliba

    WillySaliba Well-Known Member
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    Try it sous vide once. You will not be let down, I promise.
     
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  50. fish

    fish Impossible, Germany
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    Time and temp?