Sous Vide Thread

TLAU

 

Got an Anova for my birthday last week. Reheated some frozen brisket a few days ago and doing some salmon for dinner tonight. So far, so good.

 

Late to this but peach whiskey has always been my favorite. Cook some simple syrup and simmer some jalapeños in it for a few minutes. Great drink I stole from a bar here called a Jailbreak

Jalapeño vodka is real good too.

 

Few shots from my first experience. Did a 2inch bone in ribeye (right around 1.6lbs) for 2 hours at 129 degrees and then finished in the cast iron pan with butter, rosemary, thyme.

 

That’s a nice cook. Need to upgrade knife skills.

 

Correct

 

I'm late to this, but I have made some "shrubs" that I have enjoyed. Basically an infused simple syrup that is added to drinks. I made a lemon-rosemary that was excellent in a vodka-soda.

 

Celemo can we get a master list of times and temps for all the normal cuts of beef, fish, etc in the OP? swear I never remember chicken and always have to look in the low 40s pages whenever i get ready for breasts

 

Try checking out the Joule app. They have a very good time/temp overview for all kinds of things.

 

140 degrees Brother, you will thank me later

 

oh trust it's in there for 140. 2 breasts from a costco pack started frozen solid (and stuck together when I vacuum sealed) so gonna do it for about 2.5-3 hours just to make sure it's cooked through and safe

 

for defrosted chicken.

 

Yes, meaning that when the entire piece(s) of meat has reached 140, it takes 27.5 minutes, at that temp, for pasteurization. A frozen block of chicken breasts will take a long time to reach 140 internally...then just another 27.5 minutes.

 

My person preference is around 145 for chicken.

 

Did 150 for chicken breast that I later cooled and used in chicken salad. I think, depending on what you're using it for, anywhere from 140-150 works fine.

 

So I primarily get steak, pork or chicken from costco and will vacuum seal and freeze to cook later. Does anyone do this with fish? I never cook fish at home and was wondering if there is something reasonably economical that works well from frozen with SV?

 

Fish works just like anything else

 

I bought a vacuum sealer almost specifically for buying and freezing salmon from Costco. I think it gives a much better end result than just regular wrapping/bagging/freezing.

 

Anyone ever done wings? Ive been thinking about giving it a try and crisping them up on the grill afterwards. Not really sure how much better it would be than my current method of smoking then grilling though.

 

I don't see how wings would be better than smoked and crisped.

 

I tried wings SV

Like you guys have said, I prefer smoke then crisp

 

Which torch do y’all recommend? Butane?

 

I do wings quite often. I either finish them in the fryer to crisp them up or on the grill. Both work great, meat comes out really tender.

 

Regular old Bernzomatic propane torch is what I use and i think it works fine.

 

It is the best torch for the job

 

And other jobs like lighting the Egg, burning spider webs, burning weeds, and other general fire badassery.

 

https://slickdeals.net/f/11899343-anova-sous-vide-bluetooth-precision-cooker-69-99-free-shipping

 

Damn. At that price I would consider buying a second in case I ever want to do two different things at the same time.

 

Yeah and me and Tilly were just talking about this. I'd 100% be in on a second one but I have an exorbitant amount of money to spend this month so that 70 dollars will go elsewhere

 

KOPPED

 

Anyone have experience doing pork blade steaks in the sous vide? Thinking about doing some as part of this recipe:

https://cooking.nytimes.com/recipes/1019448-sweet-and-salty-grilled-pork-with-citrus-and-herbs

 

From the recipe... "This means cooked hot and fast so it’s charred on the outside and medium-rare on the inside."

Why would you try to change that? I've cooked plenty of blade steaks and just let them rip on high heat, then rest. Unless your cooking some super thick blade steak, the sous vide seems unnecessary.

Here's a pic of blade steak I cooked hot fast.

 

Thanks - yeah that was my plan originally but I’m just itching to use the Anova since I bought it last month. I was thinking about getting some thicker blades than what you have there though.

 

What’s the best cheese cake recipe?

 

Bottom round was on sale so I rubbed one down with some onion powder, garlic powder, salt, pepper, and adobo Chile powder. Got it going at midnight last night, will finish tomorrow around noon and then smoke for a few hours.

 

Did Costco ribeye caps for the first time... my lord.

 

Such a good meal. Did you think it needed the butter in retrospect?

 

Nah but I don’t think it hurt

 

Also, I told the lady there was only a 3 pack available... but I lied. There was a 2 pack. I just wanted to make an extra for lunch for me :)

 

You guys who use torches, do you do that instead of searing in a pan at all?

 

Do a combo of both. The oil in the pan will burn off any excess fuel taste

 

How did you cook them?

 

132 for two hours. Used a coffee rub from the grocery store. Seared in some butter on the stove top.

 

use both. hot cast iron skillet with oil and butter. drop the meat in then quickly flip and start to sear with the torch, flipping, and spinning in the pan. the oil/butter will react with the torch to sear the steak quicker plus it will alleviate some of the "torch" taste.

 

Did a flank steak for 48 hours in a homemade teriyaki marinade. Hour at 130 in the sous vide. Sear on the grill. Blue cheese crumbles on top. Melt in your mouth tender.