I've been going heavy on pork lately since that's probably my favorite thing to sous vide. I went to the store and bought up whatever they had on sale and beef it was.
I vacuum sealed and froze some of the chicken breasts I cooked up last night. How long should I expect it to to reheat via sous vide?
I killed carnitas tacos last night. I bought a 2lb preseasoned carnitas pork shoulder at Publix and cooked at 165* for about 30hrs, after which I pulled and crisped in the oven on broil for about 5min. Served with fresh veggies from the garden. Spoiler
I still feel that reheating sous vided food by way of sous vide is unnecessary. Throwing a bag in a simmering pot of water is much quicker, and quality is indistinguishable from reheating with sous vide. I've tried both...both work great...one's just quicker than the other. honest opinion mileage varying etc etc etc not scared of gently heated plastic.
Did my first sous vide today and the Joule app and device worked great (easy set up and connection). I used their app to make poached eggs, and it recommended 147F for 60 minutes. The end result was a less solid egg white than desired. I think next time I'll do it for 75 minutes. Any recommendations? I know its more of a hassle to do eggs this way, but it's a new toy and I'm in my honeymoon phase.
Tell me how this turns out. I bought some of the small jars a couple weeks ago just haven’t had a night to make this yet
Got the 2 pack Beef eye round from Costco and did half Saturday/yesterday 140 for about 28 hours. Little dryer than I wanted but texture was nice and not tough at all. Made French dips and the bag juice + beef stock + garlic and pepper made some great au jus. Put together 4 sandwiches and still have enough for a dinner night I’ll probably do with mashed potatoes + gravy and either some grilled corn or carrots. Most likely will try the other half of the round at 131-134 to try and get less done and more juicy
I used the Chefsteps recipe. Couldn't be easier and was great. https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake
I don't use recipes usually. Cream cheese, milk (or cream), sugar, salt, sometimes eggs. Then whatever flavor I want. Usually melt down some high fat chocolate and add it in. If I do choco chips just be sure to coat in flour. And get this book. You won't need recipes much anymore.
To get that cool swirl look of flavored cheesecakes you just add in Nutella after putting the rest of it already mixed in the jar and then just stir it gently a little without actually “blending” it? Also do you do the graham cracker crust topping?
Yeah spoon or knife will swirl. Knife is prob better in jars. I will generally put the graham cracker in the bottom and bake first if I have time. But sometimes I'm lazy and also really love the smooth mousse-like texture and want just that.
Trying this for the first time tonight. Ribeye from the butcher has been in the fridge seasoned for two days. Going reverse sear on it instead of sous vide. Very excited.
When I pulled it out of the fridge it had definitely drawn quite a bit of moisture out of the steak. The steak was much more firm and you could see it drying out the outside a bit. It’s almost done in the oven now and it’s certainly darker than I’m accustomed to with a reverse sear. So far so good!
I took one post sear I’ll post but I ate it too quickly to take any of it actually cut. It was seriously the best I’ve ever had. My wife who doesn’t eat steak tried it and was blown away. She wanted more.
Basically did a light coat of salt all around on an elevated rack in the fridge for about 48 hours. It was pretty heavily salted but not really loaded on there. Just kind of a light coat all over.
Prime tomahawk ribeye cut that I received as a birthday gift in late April. Seasoned with salt, pepper, garlic powder and then vacuum packed and tucked away in the freezer until cook time. Tonight was the night.
It's the side infrared searing burner on my Brinkmann. I threw a grate from the main grill on there because it's more stout.
This thread is a bad place to be if you’re hungry “right now”. Pretty much everything in here takes more than an hour to cook.
I bought a pre-marinated Smithfield pork loin and am going to sous vide it this afternoon. What temp/time should I do?