Sous Vide Thread

Yeah at the higher temps the bags have issues. I have to put a towel on mine while it’s in to keep the entire bag underwater.

 

Only need 165 for carnitas imo

 

I’m doing carnitas this weekend but I have a foodsaver. Using their bags. They seem strong. But maybe I’ll double it also

 

yeah. i believe he references it as his favorite temperature to cook them at too in the article. been a while since i actually read it.

 

Single is fine. I usually do 150-165 depending on the time.

 

I did a 72 or just under for short ribs. They were amazing.

 

Tried them once and never again. One that’s best left to smoke, for me.

 

https://www.chefsteps.com/activities/beef-short-ribs-your-way

 

Anyone have a carnitas recipe that isnt for like 8 people?

 

Why don't you just use the same recipe and buy a smaller piece of pork

 

I’ve made the recipe but split the meat into smaller pieces and made separate bags to be frozen and cooked another time.

 

It’s going down

 

Did Mexican Eggs Benedict a couple of days ago when relatives were in town. Substituted chorizo for the Canadian bacon and made a hollandaise with cilantro and lime juice. Absolutely phenomenal.

 

damn.

 

How did you do this

 

Which part? For the eggs, just followed the chefsteps walkthrough for eggs benedict. I toasted the English muffins and prepped the chorizo in a skillet and threw them on the muffins when both were ready.

The hollandaise was kind of to taste. Normal hollandaise recipe with lime juice and cilantro added to it. Eggs, butter, cilantro, lime, and salt.

Super basic, just a few different wrinkles.

 

I’d do some dirty things to you if you make that for me

 

Don’t threaten me with a good time

 

I have one left. Let me know how you cook it. Apparently they need to be cooked higher and longer than normal ribeyes to render the marbling.

 

this happened to me my first time

:(

 

I cooked it at 134 for 2.5 hours.

Honestly, I can only eat so many of these in a given period. Sometimes there’s so much fat it gets kinda gross. I do want to try they’re prime filets. Nice marbling on those bad boys.

 

Life hack:

You can find some decently marbled prime sirloins at Costco for $8/lb that get you in the ballpark and save $16/lb over prime filets. I’ve found it’s not *that* much different and doesn’t break the bank.

 

I’ve seen those before as well. I was actually gonna pick those up but there was hardly any marbling.

I could just swap the stickers on the packaging like a true life hacker

 

I did sousvide turkey thighs for Thanksgiving. Did 149 for 24 hours. Meat fell off the bone but was a little dry for taste compared to a fried turkey

 

Seems really long. Did a breast that took 3 hours. Turned out perfectly.

 

That's what was recommended on the chefs step page

 

Do you have pics of the final product?

 

Are y’all fans of the YouTube channel sous vide everything?

 

How do y’all cook the ribeye caps? Keep them rolled?

 

My first go at steak.

Things learned: try not to start grease fires

 

Who cares? Nice sear on that bitch. What cut is that?

 

Thank you. Ribeye.

 

Seen some folks talking about how they refrigerated their steak for like 20 minutes after they sous vide and before they sear to allow more sear time (without increasing “doneness”). Anyone tried that before?

 

I've been reverse searing the last couple months and really enjoying the way my steaks have turned out.

For anyone that has done both, what are the benefits of Sous Vide vs Reverse Sear?

 

IMO temp. IL are terrorists who like a well done piece of meat. I can't reverse sear, or grill, a medium well or well piece of beef to save my life.

 

I'd advise against this as putting a warm piece of steak in the fridge will increase the temp of everything in the fridge. If you want, drop it in an ice bath (while still in the bag of course) and then fridge.

 

Simplicity. I prefer reverse sear by smoker and then searing but it requires more attention than sous vide which is hard to fuck up.

 

Is reverse sear really that difficult? Only drawback for me is that the process takes a couple hours.

 

I don't find it hard but I'm generally smoking my steak at 225-250 in the BGE to an internal temp of 120-ish so you can screw up if you're not paying attention. With sous vide, the water bath is set at the final temp you want so the only way you can screw it up is by completely forgetting about it and leaving it in there long enough to degrade the texture. Both take about the same amount of cooking time but the sous vide is a quicker start and cleanup than lighting my BGE. For me it is usually more of a summer vs. winter thing because I'm in MN and it takes more dedication to get the BGE going in January.

 

Trying to incorporate more fish into my (shitty) diet. Trying SV salmon in 15 minutes

 

I do SV salmon once a week and it is amazing. Salt, pepper, garlic, dill, butter

Bless

 

Your life will never be the same

 

Using some freshly frozen broccoli as a side since I’m a lazy shit and the mrs is out of town.

Will report back if I come back from flavortown

 

WHY DID NO ONE WARN ME THAT THESE WILL FALL APART

 

Be careful. They can fall apart.