Sous Vide Thread

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

  1. Mr Mortisay

    Mr Mortisay Well-Known Member
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    143 has been my sweet spot as well
     
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  2. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    This.
     
  3. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    The joule is slightly more powerful than the anova (water gets to temp quicker). The joule is also 100% dependent on you using it through your phone. Can't go wrong with either.
     
  4. Pharm

    Pharm Right Handed
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    Hello, I went with brining and 142.5 for 1.75 hours. Wife tried a bite and said it was the best she ever had. She tells me that a lot so not sure if I can trust her.
     
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  5. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Doing some very thick pork chops tonight. Love doing pork loin in this thing so this should be great.
     
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  6. toddzo

    toddzo 8====D~~~~
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    Do y’all ever use marinades that have oil in them? Pretty sure this is a no no for sv but I made carnitas with a mojo marinade and none of the flavor was imparted in the meat.
     
  7. pperc

    pperc Well-Known Member
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    Should be awesome. Will get a steak like evenness!
     
  8. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I have been doing mine at 134-136 and have been really impressed with how they turned out. I did them last night in fact and loved them.
     
  9. Joystick Izzy

    Joystick Izzy Well-Known Member
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    From why I’ve read, there’s really no need to brine with sous vide. It retains the moisture naturally based on the lower temp.
     
  10. Pharm

    Pharm Right Handed
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    it makes a difference, my taste test just confirmed
     
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  11. pperc

    pperc Well-Known Member
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    Concentration of flavors. Not just about moisture.
     
  12. Joystick Izzy

    Joystick Izzy Well-Known Member
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    Just going by what Kenji Lopez and a bunch of other sous vide experts say.

    Q: What about brining? [TOP]

    Brining—the process of soaking meat in a salt water solution in order to help it retain moisture better in the future—is entirely unnecessary for sous-vide cooking. Your chicken will come out plenty moist and juicy, while also having a more concentrated chicken flavor, as using a brine dilutes the flavor of the chicken with water.
     
    #2112 Joystick Izzy, Jun 11, 2018
    Last edited: Jun 11, 2018
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  13. laxjoe

    laxjoe Well-Known Member
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    this is for wet brining. i would imagine dry brining would make a difference, but :idk:
     
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  14. pperc

    pperc Well-Known Member
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    Yes I had meant dry brining.
     
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  15. pperc

    pperc Well-Known Member
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  16. TLAU

    TLAU Dog Crew
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    Did a 4lb beef tenderloin last night for a fam dinner. 133 for 2.5 hours. Host’s grill was out of commission and pan selection for searing wasn’t optimal didn’t get the best sear but the SV did an awesome job. Little orange & carrot farro salad on the side and ended up making a pan sauce with bag juice, butter and red wine.

    03E6E927-4958-4267-8DFD-C9DA36F375D1.jpeg
     
    #2116 TLAU, Jun 18, 2018
    Last edited: Jun 18, 2018
  17. beist

    beist Hyperbolist
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    My Father’s Day presents included a Searzall & Blowtorch and this beautiful piece of meat. I don’t think I can go back.

    [​IMG]

    [​IMG]


    [​IMG]

    [​IMG]
     
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  18. fish

    fish Impossible, Germany
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    Next time put the sprig of rosemary in the bag with the meat instead of just putting it on top for the photo.
     
  19. COVIDiskilingme79

    COVIDiskilingme79 Well-Known Member
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    That looks great but the ziplock seal being under the water freaks me out. I was always so scared of water getting in the bag that I kept it out of the water.

    I assumed it was on the side away from the camera
     
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  20. beist

    beist Hyperbolist
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    That was my original plan but I used a rub that had a pretty strong herb profile already so I nixed it. I pulled the sprig off the bush already so I wanted to at least get it in the team photo.

    I’m usually the same way but with the tomahawk I didn’t have much of a choice. It held up just fine though, no leaks.
     
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  21. fish

    fish Impossible, Germany
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    All good. If ever there was a thread for the cuntiness of a staged herb sprig for a photo, this is the one!
     
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  22. beist

    beist Hyperbolist
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    In the spirit of food snobbery, my wife was mad that I wasted the rosemary so she chopped it up and mixed it in with some butter for a yet to be determined meal.
     
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  23. Rabid

    Rabid Fan of: DQ Treats
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    Just lay a pat on a hot steak.
     
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  24. phunkybuck

    phunkybuck Your pennies have been in my ass
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    Any preferred pork tenderloin recipes people have used? The serious eats one is pretty simple so looking for ideas to get creative.
     
  25. COVIDiskilingme79

    COVIDiskilingme79 Well-Known Member
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    I made 4 tenderloins on Friday. I just cooked them at 138 for 1.5 hours. Salt, pepper, and slices of lemon. Came out fantastic although some of the rubes that were eating were freaked out by pink pork.
     
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  26. mal630

    mal630 Well-Known Member
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    I usually bag it with rosemary, salt and pepper. Cook at 139. You could try a pan sauce but it doesn't really need it. Garlic, shallots, white wine and whole grain mustard with the searing juice.
     
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  27. TLAU

    TLAU Dog Crew
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    non-food sous viding tonight.
    currently decarbing 4g of bud in there
    while that's getting ready going to be dicing some stuff to go in liquors. going to do cucumber+mint gin and jalapeno+mango tequila. both 1/5ths. Once they get done being infused in the SV I'm adding 1g of bud each to them and cooking at 145 for 2 hours in quart mason jars. Should yield ~6mg THC per Oz so a little under one standard dosage per shot.

    Goal is to have the gin for the weeknight just gonna have 1 drink after work scenario and the tequila using to make margaritas for sunday WW dinner. Will be telling someone to bring normal tequila for after the round of infused margaritas.

    Also when that's all finished I'm adding 1g to a cup of EVOO and a cup of coconut oil and infusing those as well, which I think equates to 10mg/tablespoon. nice round number there for some cooking experiments
     
  28. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Keep me posted on this.
     
  29. TLAU

    TLAU Dog Crew
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    poured a drinks worth of each liquor before adding the bud and putting bottles back in the bath. waiting for it to cool off to try it when the gf gets here... and just got back from the gym so hot liquor not appealing at the moment but I'll taste test it before bed. probably try out a weed gin and tonic after work tomorrow so I'll report back on finished product effects/strength. followed the sousweed instructions pretty straight forward. decarb at 203 for 1hr. liquor + flavorings at 145 for 2hr. bud + liquor at 145 2hr.
     
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  30. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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  31. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Take it to the Marijuana Board, Lank
     
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  32. undrtow

    undrtow learn to swim
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    Sounds like a lot of work/time to get high
     
  33. TLAU

    TLAU Dog Crew
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    Cmon now nothing ITT is a lot of work. Actual hands on time for the night was probably ~30min and most of that was getting the flavor in the liquor not adding thc to it. And it yielded around 25 servings of highness via liquor and another ~16 servings of cooking oil.

    Both liquors turned out great. The Tequila is one of the best infusions I’ve ever had
     
  34. Oranjello

    Oranjello Well-Known Member
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    Did not realize the sous vide could be used to infuse liquors. Now I want to give it a shot. Thanks for the idea.
     
  35. Brewtus

    Brewtus Got dat juice
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    I'm buying either an anova or a joule in the next week, although I wish a mix of the two existed, I'm leaning towards the Joule. Does anyone here own a Joule? If so, how long does it take to connect the device every time? Is the app slow?

    Both seem to be the top choice in the sous vide game, but the size and power of the joule edge out the anova to me. Just get a little concerned when reading the negative reviews of both on Amazon.
     
  36. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I wouldn't worry about the reviews. Both are great.
     
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  37. WillySaliba

    WillySaliba Well-Known Member
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    I can't think of a negative post regarding either one in this thread.
     
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  38. Brewtus

    Brewtus Got dat juice
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    This just gave me a warm feeling inside. Much like seeing your photos in the BBQ thread.
     
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  39. mal630

    mal630 Well-Known Member
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    I got the joule because it is smaller and heats up faster. I believe its 1100 watt vs. 800 on the anova. The joule is only operated through the phone/ipad which can definitely turn people off. Both are great.
     
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  40. laxjoe

    laxjoe Well-Known Member
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    Both are amazing and well worth it. Don't get caught up on the negative reviews of either. I've had an anova for 4 years now and couldn't be happier
     
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  41. TLAU

    TLAU Dog Crew
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    Put 3 shots in a flask and took it to HH yesterday afternoon and 4 of us drank it. Pretty perfect amount as far as thc goes for still being social. So making a good drink or taking a full shot solo probably accomplish the goal of being real baked. And for people that don’t wanna get too high just take a good swig
     
  42. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Made some filet with a Marsala mushroom cream sauce.

     
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  43. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Make weed bitters
     
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  44. Drew63

    Drew63 Well-Known Member

    Your store is the hyppo right? Went to the Hyde Park location for the first time. Had strawberry basil and my lady friend had ginger plum. They were great.
     
  45. Brewtus

    Brewtus Got dat juice
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    Just ordered the Joule based on the size. Excited as it will have arrived by the time I get back from my business trip.
     
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  46. The Hebrew Husker

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    Just threw some chicken breast in. Going to sound crazy but typically I make them in advance for weeknight dinners so I have never had a “fresh” one. Always reheated and it’s amazing.

    Also never seared them either. Any special tips for the sear?

    I got them in at 147 for two hours.
     
  47. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Just sear them off for a minute to 2 mins depending on size.

    How do you typically prepare and store them?
     
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  48. The Hebrew Husker

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    Usually I’ll just season them with something simple, or throw a sauce in there like BBQ or buffalo.

    Cook them like 148 for two hours, then once they’re done I throw them in Tupperware’s and refrigerate right away.

    When I actually cook them, I just butterfly it open, throw a damp paper towel on top and microwave like 90-120 seconds. They’ve always remained super tender and juicy. So I can only imagine what fresh out of the sous vide + sear tastes like tonight.
     
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  49. The Hebrew Husker

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    On the chicken breast topic does anyone ever notice there’s still a little pink?

    I’ve never had this happen, but was watching Sous Vide Everything cook wings and they restarted because there was some pink inside. Even though he cooked it like 2 hours.
     
  50. Pharm

    Pharm Right Handed
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    Gonna a have some pink in the 140s
     
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