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?
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.
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.
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.
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.
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.
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
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
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.
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?
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.
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
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.
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.
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.
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.
Picked up some excellent Waygu strips yesterday. Did them with roasted corn and baked potato tonight.
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.
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.
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.
i did chicken for the first time last night for having never done this despite having a joule for like 2 years
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.
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...
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.
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*. I ate that rib for breakfast on Monday morning. Helluva way to start the day.
Look for chucks too on sale. Sometimes they have a lot of fat but same deal. No better way to cook them.