Sous Vide Thread

Doing the carnitas tonight

 

Pork tenderloin at 133* then a quick sear on the charcoal chimney. This is my favorite so far (out of pork, salmon, steak, and chicken breast).

 

So I made the other Ribeye cap for dinner since the lady is out with her friends for dinner.

I am now convinced that is the best steak I’ve ever eaten. Going to a steakhouse is going to be tough when I can get these bad boys.

 

I have heard that same comment from others. I may need to try one.

 

I wish I could find a ribeye cap. Damn near impossible around here

 

No Costco?

 

I have a Costco but have never seen them there

 

At mine, they are not together with the other meats. They’re in their own cooler. Not sure if that helps at all.

 

Made carnitas out of 4 pounds of picnic shoulder. Lime juice, cinnamon sticks, cayenne, cumin, salt. 175 degrees For 20 hours. Favorite thing in the sous vide so far.

 

Made it for a few parties and never once has an ounce of meat been left. Can't beat it if you have the time and always a good price.

 

pork shoulder or is picnic shoulder a thing?

 

Same temp guide for ribeye caps?

 

just got a sous vide. Steaks have been amazing. (125 for 2 hours. Seared on a soapstone in 800f BGE)
Did a dill brined halibut. Very delicate. If i recall about 110 for 30 mins
Just meal prepped sweet potatoes and asparagus. I heat some in cast iron as I need it.
Chicken breast I prefer to brine and smoke on BGE

question on pork butt. I always smoke mine for 20 hours. How does sous vide compare without the smoke flavor? I assume all based on the aromatics you use

 

Yeah picnic is just a subset of the shoulder

 

I cranked it up to 133, usually 129 guy. There’s quite a bit of marbling so I wanted to get it warmed up. I would recommend cooking 2 hours

 

I prefer smoked on the pork butt but I'd like to try smoking for a few hours then transferring over to sous vide

 

is that better or worse than a whole pork shoulder?

 

We did the sous vide first for 36 hours and then 3 hours on the smoker. Came out great.

 

Yeah. I’ll try this too. Maybe 6 hrs and the smoke is pretty much done. Then sous vide.

 

did a leg of lamb or at least the upper part of it sunday. 133 for 5 hours. meat was great but was lazy and didn't take the bone out/ask butcher to de-bone. will add that step next time. slicing the meat was a bitch. did some random white wine mustard gravy with it was pretty good.

 

I would think whole shoulder is more “traditional” and probably a little fattier. Only true carnitas connoisseurs would be able to actually taste any difference

 

Did pork loin chops very thick 2 hours 140

Broiler sear

Amazeballs

Have a pork butt in for tomorrow

 

NY Strip going in a 130 degree bath for 1 hour tonight

 

I just picked some up Friday from my Costco. Said they just started carrying them so may want to check back. They were with all the other prime steaks. Same price/lb as regular prime ribeyes. Got 3 for about $35.

 

Not sous vide but I've been making Junior's cheecescake from scratch from this recipe for years now and it's the best thing I've ever had. Highly recommend getting their recipe book if you are so inclined . For the recipe, I don't usually do the sponge cake crust, but it is legit . The filling is where it's at. Not too light, not too heavy, flavor is insane .

https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

 

Ended up leaving it in for about an hour and 20. Lovely.

 

Anyone ever done sous vide burgers? I’m thinking of making some thick patties (maybe 8-10 ozs), getting them up to 130* in the water bath, and searing over charcoal. Essentially reverse sear burgers.

 

I make them occasionally. Never been disappointed.

 

That’s an amazing crust

 

Yes. Amazing. They need a heavy sear tho.

https://www.chefsteps.com/activities/beef-burger-patties?context=burgers

 

I did burgers. Make them thick and they definitely need a sear afterwards. Very good.

 

Split your patties in half, add cheese, and put the patty back together. You can make some god damn good Jucy Lucy's in a sous vide.

Also, if vacuum sealing, throw your patties in the freezer for an hour before vacuum sealing. This will help hold their shape and keep the sealer from sucking out a ton of juice.

jonbenetramsey

 

I’m doing sous vide carnitas for our next tailgate on Saturday.

 

Great advice. Mine ended up flattened out

 

Did the carnitas this weekend. It was amazing. I definitely want to try to pick up the spice a little bit next time though.

 

I also made the carnitas this weekend. I liked them but was expecting more flavor. Going to tinker next time too.

 

Sous vide burgers are legit. I don’t know how I’m going to do it any other way now. 8oz patties, 90 minutes at 128*, S&P after the bath, seared on a charcoal chimney, bleu cheese crumbles, caramelized onions, and a buttered potato roll. Mikegundyfat.

 

Did a chuck roast and it came out great.

 

Recipe please

 

https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast

 

Did it come out juicy? I've done some bottom round roasts that come out tender as butter but not not juicy

 

Yeah, came out really juicy. I did 136F for like 22 hours.

Here's a photo that shows off the moisture...

 

Yeah for the bottom rounds I was doing 135 for about the same time. Leaner cut I guess. It was amazing for sandwiches

 

That's a really tall Chuck roast

 

Rolled and tied it

 

I did some chicken breasts at 145 for two hours and they were chewy as hell.


Just crappy breasts?

Not long enough?

 

Pun intended?

 

Vacuum sealed or zip locked?