Sous Vide Thread

noob retard question incoming:

using the app, it said the preheat time was done and to put the food in but it wasnt up to temp yet and then it just rolled over into the cook time

is that normal?

 

That new-ish feature on the Anova app is all screwy for me too. The time should be right on the Anova itself but when it happens to me I usually stop and restart the cook on the app and it fixes itself.

 

Anova comes on Thursday. Going to get a nice thick ribeye to sous vide and some asparagus to throw on the grill. Can’t wait.

 

Charcoal grill still the steak king

 

Going to sear it on the charcoal. May try chicken if I can’t find a good enough steak

 

first steak was great, seared in a pan after with butter

definitely a fan

 

Disagree. Sous vide+cast iron sear has been my favorite.

 

Searing on the grill comes out much better imo. Sous vide steaks are good but a big tomahawk ribeye smoked and seared on the egg

 

Doing the other 5lbs of top round. Put it in at 130 at 4pm and gonna eat around 9 tomorrow so 29ish hours. Did the last one at 140 and it made fantastic French dip beef. This one I’m gonna see if it’ll really make something close to prime rib / beef tenderloin.

Who got a sauce for Ryan Mallet? Something with bag juice maybe

 

Anyone ever done ribs?

I've seen some awesome looking sous vide and then deep fry.

Any experience?

 

Shallot, garlic, fresh herb, s&p, juice from bag, and red wine reduced.

 

Oh we doing SousWeed sauce

 

If I'm cooking a big ribeye or porterhouse, reverse sear on the grill is better. I feel a filet is better from water bath to cast iron

 

Reverse sear on the grill dries out the surface for a perfect sear plus gives it the smoky flavor. No contest

 

I normally just use my 6.5 qt dutch oven. The tomahawk required the bigger vessel and that was the first and only time I've had to use something that big.

 

Explain this more. Dries out the surface? How is that different than drying surface before throwing on grill post sous vide cook?

 

Fatty steaks - grill

Non-fatty steaks - sous vide

 

And I'd say the opposite. I like what happens to the fat with a longer cook time.

 

I do like searing on grill for the fattiest cuts to render more of the outside fat.

 

My preference for searing:
On top of a charcoal starter > cast iron > grill

 

I really want to try the charcoal starter method some time. Do you put a grate on it or your cast iron?

 

Vacuum sealer isn't necessary for sous vide but I love mine and it's not an investment that you will regret. I fish a lot and always get pissed when I have slabs of grouper get freezer burnt.

I have this sealer, it's pretty badass

 

You can use cast iron if you want. I usually just throw a grate on it and perform an impressive balancing act.

 

Reverse sear at 225 gives a long cook time (+ smoke). It is the optimal method IMO.

 

Code:

https://www.amazon.com/gp/product/B00DI342B4/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

 

Explain, 225 sounds like way over medium rare. I don't have a smoker.

 

You don't put the temperature of the grill at the Target temp of the meat like you do sous vide

 

Got it. So you must need to monitor with a thermometer then.

I only have a gas grill (live in a city). Indirect heat was never something I was able to get good at on the gas grill, and never could figure out wood chip in foil method some people use.

 

Are charcoal grills illegal in some cities?

 

In almost all condo and apartment complexes that don't have yard space

 

On a roof deck, yes. As far as I know I could have one in my backyard area but it's small and I don't have the space for that plus the gas grill.

 

Gotcha.

 

Yes, indirect on a charcoal grill or with a smoker. You cook it until the internal temp of the meat is about 5-10 below final desired temp (I pull at 120). Then rest the meat while kicking the grill up to searing temps and finish with a sear.

If you only have a gas grill then just do sous vide. It is a very good method.

I just feel like the absolute best steak is prepared with charcoal using the reverse sear method so I felt the need to mention it.

 

I have done this before and it is fun for sure. Some times I get a very burnt smell/taste? Even after not appearing to be. Any ideas on what causes this?

 

Got a strip soaking right now. Can’t wait

 

Do you let charcoal become totally grey before doing it?

 

Holy fuck that was perfect.

 

You can reverse sear in the oven and finish on cast iron as well. I like that better than sous vide.

 

I think at times I probably have not. That my issue?

 

Broke out the 48 hour sous vide of the pork butt last night. It was too long. It wasn't mushy but I enjoyed 24 hours more. Sweet spot is likely around 30 hours or so.

 

Possibly yeah. The coating can make your food taste funny if you don’t let it burn off.

 

No pics but this was an impressive job by the SV. So tender and still pretty juicy albeit not as juicy as a prime rib. No sauce necessary though.

Maybe a dumb question but cooking this at 130 vs a beef tenderloin I cooked at 130 a few weeks ago - this was much less rosey Red and just a light pink. Is that because of cook time or cut of meat or what? Internal temp on the top round last night was at 129 before I seared it for 60sec per side on 3 sides

 

It's just relative to the amount of air the cut was in contact with. Guessing your top round had a bit more exposure, nothing to do with time/temp.

 

Congrats. One suggestion is crush the garlic before you put it into the bag. I find it gets more flavor.

 

How badly did yours smoke up the house?

 

Want to make some infused cocktails for a party tonight. Anyone have any favorites? Gin or whiskey preferred.