Sous Vide Thread

Ended up at the Sousweed blog because of this post. No work this afternoon I guess

 

Did some more shrimp last night. Forgot to add baking powder to the bag so they didn't come out as fluffy as I would have liked them to.

 

Anyone have any suggestions on a shareable food I can sous Vide and then bring to a pool party?

 

Gonna wait to get off the office WiFi to check this out.

 

Great idea, but I am going to be at a friends pool and am not sure it would work to take everything or bring a ton of taco fixings. Was thinking like something I could cook and then put on ice and then toss on the grill to heat up and sear.

 

Shrimp cocktail

 

Seems like sous vide shrimp is over kill since they take about 5 minutes to cook, unless it enhances the taste that much

 

Sous Vide a large ribeye or two. Bring them, sear them on the grill, cut into slices, and serve.

 

Nothing is over kill when talking about sous vide cuntyness.

For realz though, sous vide gives you perfect shrimp texture. You can do it other ways, but nailing the perfect texture is much, much easier with sous vide. Plus, it doesn't take all that long. Here's Kenji's recipe.

 

Looks easy

 

So we are going full blown 110% cunty on this pool party. I was browsing through the recipes last night and came across one for Pineapple Rum. So we are going to make Painkillers (found a recipe from the ones like at Soggy Dollar in St Thomas) with Pineapple Infused Rum. I will infuse the Rum with the Pineapple today in the Sous Vide along side a Lemon Infused Vodka. We can use the Lemon Infused Vodka with Soda or Water or make any cunty drink we want.

I might do some pork tenderloin as well just to have it.

Lyrtch I think I may also do some of the Carnitas. I can easily bring some small tortillas and get some salsa and pico and a side of cheese for Sunday.

 

I second the carnitas. They're amazing

 

I just decided that I'm going to do the lobster rolls as seen on SeriousEats on Sunday. Any recommendations on Maine-Style (served cold with a mayo coating) vs Connecticut-Style (served warm with butter)?

For reference:

https://www.seriouseats.com/recipes...tyle-lobster-rolls-recipe.html#comments-32819

vs

https://www.seriouseats.com/recipes...tyle-lobster-rolls-recipe.html#comments-31506

 

Warm with butter because fuck mayo

 

This was my line of thinking

 

I like both

 

team fuck mayo.

 

Baking soda*. Absolutely not baking powder.

 

Anyone use anything that’s a little more reusable than a plastic bag? I’d like it if I didn’t have a burn through a plastic bag roughly every time I use it.

 

Are you saying this from an environmental perspective or because you don't like burning through ziplocs?

 

Both. If there is something out there that saves me money and helps the world out however small I’m for it.

 

There are tons of reusable bags on Amazon. I never tried them but I've come across them searching for other items.

 

If you're tired of running through plastic bags I would buy a cheap vacuum sealer and then buy something like this. I use bags frequently and these rolls have lasted me a long time

Vacuum Sealers Unlimited - 11" x 50' Rolls For FoodSaver, etc. - Thicker, Heavy-Duty Commercial Quality Textured Vacuum Sealer Bags - BPA Free & FDA Approved

 

Making strips tonight. What temp should I set to for the rare side of medium rare?

 

129

 

129 is recommended but I actually started doing 124 and have been very pleased with the results

 

Same

 

I present my cuntyness for judgement.

 

Might want to change that up.

https://www.goodhousekeeping.com/co...eviews/a17426/nonstick-cookware-safety-facts/

 

Thanks. Will go back to my cast iron!

 

Ribeyes came out perfect. Thanks for the tips fellas.

 

Doing a tuna steak sous vide for an appetizer. Any recipe recommendations?

 

Sounds awesome. I've become obsessed with Tiki drinks and love the painkiller.

 

I use baking powder.

https://sousvideguy.com/recipe/sous-vide-shrimp/

 

I will let you know how it goes. If this works out well, I will probably do Pineapple Vodka next to try my hand at Stoli Dolis. So far the Vodka has a nice yellow tint. I haven't found fresh nutmegs yet, so we are just going with the capped stuff. Its for a birthday party and the girl's last name is Dollar, so it works out as she was with us when we went to Soggy Dollar bar the first time. All in all, I am pretty impressed with how it all has turned out so far.

I even saved the Pineapple to garnish the drinks with.

Who the fuck am I right now?

 

Thank you for this. Never knew infusing liquor could be done in SV. Do peach whiskey and strawberry tequila all the time just letting it soak corn 6-8 weeks. This is lovely to know

 

Make sure to post it to Pinterest later!

 

Carnitas are bagged and ready to go. Arkadin the serious eats guide has 3 different temps. Is 165 for 18 hours or 185 for 12 better? Making tacos.

 

I like 165. It doesn't have to go 18. 12 or more will do it

 

Awesome, thanks. I’ll probably toss it in tonight before going to bed for dinner tomorrow night.

 

also one last question: if I’m planning on freezing some, is it best to broil it and then freeze or just freeze the meat following the sous vide and then broil when I want to eat it?

 

Id say best product production wise would be freezing it pre-broil and then sous vide it back to 140 and then broil

 

I would freeze prior to broiling. Then you can put the frozen meat back in the water and bring to 165 and then broil and it’s just like it was cooked the day of.

Edit: covered by Ark.

 

Just want to say, it worked beautifully. Tasted fantastic. Painkillers left me feeling no pain.

Anova needs a referral program. I think I sold them three or four Sous Vides yesterday.

 

I just asked my buddy who is their social media director about this. His response, “We have one through amazon. But it’s really hard to set up internally through our site. It’s something we’ve thought about it, just not a priority now”

 

Anyone done sirloin caps?

 

New apartment has a gas stove/broiler. Wondering if I attempt to sear my steak in there tonight, anyone tried that?