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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
131 for 3-5 hours, depending on the size.
140 degree chicken is fucking incredible.
Did bacon gruyere egg bites last night. Doubled the anova recipe and put in 4 larger jars to make them actual breakfast meal sized. Pretty delicious will be adding to Sunday night meal prep for quick breakfasts on weekdays
Are these like the Sous Vide egg bites?
Well.... they’re egg bites. And posting in the Sous vide thread
I think he means the sous vide egg bites at Starbucks.
I prefer 131 for med rare
132 was a very light pink. I prefer closer to rare than medium. 131 will be my next attempt.
128-129 is best you fools crazy
Yeah 129 for two hours has yielded best results for me
I seem to find that I sear it probably longer than they say because even with a super hot grill I don’t get a good crust or grill marks with a minute on each side like they suggest.
I just blame it on my shitty electric stovetop not being able to generate enough heat
98 degrees like my favorite band
Put the pan (assuming you're working with cast iron) in a 500+ degree oven as the steak is finishing in the water. Take it out at the last minute, get it on high and even with the shitty electric stovetop, you should be able to get it done.
Also, it bears repeating for any of the new guys in here, dry off the steak as much as you possibly can with paper towels before searing it. Any moisture is going to kill the heat
make sure to wipe all moisture off the surface of the meat before searing
also ~135 for 24-36 hours on a chuck roast is best thx, used this as my original guide
Haven’t done a Filet in the SV yet somehow. Went to Costco yesterday and got a 5-pack. Standard 131 for 60min with a good cast iron sear 75 seconds a side and 15 on each edge.
Also got an 8-pack of pork chops and put 2 in each bag with salt pepper and garlic. And a pack of two eye round roasts I bagged the same way.
Think I remember the chops being the same cook time and temp as steak and came out great.
Was there a eye round discussion in here recently? Seeing 136 for 26-30 hours as best combo on google search
With pork chops I tend to do 136. 140 was way too tough and dry when I tried that. Next time I might even drop it a bit lower to keep it a bit more juicy.
Another way to get a better crust is to baste the steak in butter.
dblplay1212 style side dishes.
Amy’s finely aged cheddar with shells deluxe af
reheating ribs sous vide is damn excellent. smoked them 2 weeks ago. reheated sous vide and was as juicy as then.
Reheating smoked meats is probably my favorite sous vide use. I've got a ton of ribs and pulled pork vacuum sealed for easy warm up
What time and temp did you run for the reheat?
Like 140 for 45ish
I didn't want to cook them anymore so just ballparked it at 125 for like 45 minutes or so (would have been shorter time probably but was upstairs putting kid to bed). It probably could have been a tad warmer but really you let ribs cool anyway when you eat them. I'd recommend a little higher temp though. The ribs were also still uncut so one thing of 4 bones together and one with 3 bones together.
I always just reheat to a temp that is about 10 degrees less than what I cooked it to.
As mentioned, 45 mins is long enough as long as the meat isn't huge to get it all up to temperature and you should be good.
Doing pork chops tonight. I can not wait. Did them 134 since my 136 came out a little too done last time.
Thank you. sir.
Did another filet last night. Stepped up the sides game a little some grilled corn I brushed on a little butter/garlic/cayenne after and some mashed Red potatoes with one of those Greek yogurt salad dressings: avocado salsa verde. Grated some Parmesan cheese in as well. Was excellent
Finally doing a pork chop. Anyone got tips for your boy? Time, temp, general tips .
No air in your bag, season and you can read a temperature chart for your preference. Set the timer, enjoy a juicy pork chop Once you get going you will realize just how hard it is to fuck this up.
Same time as steak. 135 was juicy but a little too tough for me. Prob do 131-133 next time
Anyone got any good shrimp recipes?
Still avoiding the greens, I see.
Sous vide Chicken breast salads almost everyday for lunch. Gotta have my caveman dinners meow
I do 142.5 for 1.5hrs. Sear 45 seconds per side with butter in the pan, spinning it as I sear.
How do you guys finish boneless, skinless chicken breasts? Sear in cast iron?
call me old fashioned but i'm not sure I could fuck with a 131 pork chop
Just got an anova off the wedding registry. Looking forward to breaking it in.
screaming hot cast iron or grill
Yeah I'm closer to 140 on those.
You want to go to 140, not 131 of it's too tough at 135
Rare (130°F; 54°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. The meat will be extremely juicy, but it'll be hard to break down muscle fibers between your teeth, as the meat won't have enough firmness to stand up to chewing.
Medium-rare (140°F; 60°C): Muscle proteins have begun to tighten and firm up. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. This is my favorite temperature for pork chops. They come out extremely juicy and tender, but have a natural meaty bite to them, without the off-putting slipperiness of 130°F meat.
Sear in cast iron, or turn grill up to high and sear.
Did some burgers the other night.
Been catching up on this thread slowly. How tf did you get that sear on that?
I believe the rub I used helped a lot. It was a 4Rivers coffee rub IIRC. I also get good sear when I use a light coat of mayo. I let the pan heat for a good 10 min (not even cast iron).
First try at sous vide. Followed the time and temp for pork chops with anova and think 140 is too high. Chops were a bit thin so they didn’t turn out as juicy as I wanted. Tasted great though.