Sous Vide Thread

Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.

  1. pperc

    pperc Well-Known Member
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    Fair enough. I think mine is a strip roast according to the label, not sure if that matters.
     
  2. laxjoe

    laxjoe Well-Known Member
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    i bought a nano when it was announced and got it a few months ago. it works great imo for a cheaper immersion circulator. i use both my original and the nano 50/50 when doing any regular cook. i still use the original for the longer cooks, but that's just because it fits better on the bucket i use for longer cooks
     
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  3. mal630

    mal630 Well-Known Member
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    Got 4 prime ribeyes in right now with a little garlic, rosemary and s/p.
     
  4. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    I can’t seem to post pictures anymore but the prime rib came out incredible. Everyone got seconds. My father in law, who when asked which piece he wanted said “the most well done” and always orders meat well done, had two large pieces. Went with 128 for 12 hours then finished in the broiler. Was melt in your mouth tender.
     
  5. Biship

    Biship Well-Known Member
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    Amazing 130 for 12 hours


    C73FEB43-5F30-4C9C-9DCB-BA821203B64A.jpeg 4C3CC541-B68D-4044-9B51-E44B344C2961.jpeg
     
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  6. Biship

    Biship Well-Known Member
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    Choice Ribeye roast
     
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  7. CUAngler

    CUAngler Royale with Cheese
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    What are you all doing to get a crust on the rib roasts after the sous vide?

    As of last year the food lab guy says he prefers oven and then final blast for ten mins at 500+ due to the final crust.
     
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  8. George Costanza

    George Costanza It's not a lie if you believe it
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    Choice top sirloin at 131 for 2 hours. Finished in hot pan with butter. Absolutely perfect

    448D8A8D-6154-45F5-A6CA-21A5524DCC8C.jpeg
     
  9. Biship

    Biship Well-Known Member
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    So this Year I planned to reverse sear 190 until 120 internal but it was conning too fast so I threw it in the sous vide 130 until ready to eat

    Rubbed a stick of butter all over and then put in a,550 degfree oven for 10
     
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  10. pperc

    pperc Well-Known Member
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    Did my 3.5lb strip roast at 132 for 6 hours after a 2 day dry brine in the fridge. Finished on the stove top starting fat cap down and then seared all sides for about 60 seconds each (so much smoke, but worth it). No pictures, but came out extremely tender and flavorful. Did the pan sauce recommended here but included a minced shallot while the red wine reduced. Interestingly, I had very little bag drippings after the 6 hour Sous Vide cook. I mean, I usually get 5x as much drippings after doing a single steak so my only explanation is that the dry brine helped the roast retain a lot of the juices while it was in the Sous Vide cook stage. Anyone else experience that after a dry brine?
     
  11. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Did not do a dry brine but I did notice a point between the 6-8 hour mark in my 12 hour cook of prime rib that significantly more fat rendered out. Maybe go longer in the bath?
     
  12. George Costanza

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  13. Lt. Pete Mitchell

    Lt. Pete Mitchell Back2Back Natty Champs
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    Sous vide virgin here about to dive in. Wife bought me one for Christmas. Where does one even begin?
     
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  14. cutig

    cutig My name is Rod, and I like to party
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    Go get a steak
     
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  15. undrtow

    undrtow learn to swim
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    Buy a steak, get water to 130ish, bathe for an hour or 2, sear over the hottest source of heat you have, enjoy
     
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  16. Lt. Pete Mitchell

    Lt. Pete Mitchell Back2Back Natty Champs
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    Any good sites for recipes?
     
  17. undrtow

    undrtow learn to swim
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    Serious eats
     
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  18. cutig

    cutig My name is Rod, and I like to party
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    What brand did you get? I've used the anova app for basic stuff like that.
     
  19. undrtow

    undrtow learn to swim
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  20. Lt. Pete Mitchell

    Lt. Pete Mitchell Back2Back Natty Champs
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    Anova nano
     
  21. cutig

    cutig My name is Rod, and I like to party
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    Is that one wifi or Bluetooth enabled?
     
  22. Lt. Pete Mitchell

    Lt. Pete Mitchell Back2Back Natty Champs
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    Bluetooth I believe
     
  23. cutig

    cutig My name is Rod, and I like to party
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    Check out their app. Has good methods for basic protein cooks. Usually what I use to determine time /temp.
     
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  24. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

  25. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Also, pork tenderloin is prob my fav thing to make sous vide. It’s just so tender and amazing
     
  26. cutig

    cutig My name is Rod, and I like to party
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    Sous vide brats are fantastic
     
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  27. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    What temp do you cook them at? Just curious.
     
  28. Corky Bucek

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    Usually do it closer to lower 130s as it allows me to get a good sear and still get med rare

    Here's from Kenji:
    130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
    140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
     
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  29. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    144. I used to do 139 but gf said it was too soft and worried her it wasn’t cooked enough
     
  30. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    What should I cook them at? Just got one for Christmas and happen to have some brats defrosting.
     
  31. Lawnole23

    Lawnole23 FSU Seminoles 2020 National Champions
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    serious eats, anova, ect.

    Whatever you want to cook just google the meat and sous vide and plenty of great recipes will pop up. One everyone seems to enjoy for chicken is the honey mustard recipe on Anova.

    I did salmon at 120 for 45 minutes in a lemon butter sauce and threw in some honey and sriracha for Christmas dinner and everyone loved it.
     
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  32. Lawnole23

    Lawnole23 FSU Seminoles 2020 National Champions
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  33. cutig

    cutig My name is Rod, and I like to party
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    I usually do 150 for an hour. Then sear them in a pan or on the grill.
     
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  34. TimJimothy

    TimJimothy Well-Known Member
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    chefsteps has pretty decent recipes too
     
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  35. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Pour some out for a friend lost yesterday. I was doing Egg Bites and I think the water evaporating from the container got into the electronics of the Anova, all of a sudden it starts beeping and switched to C instead of F. Then lost WiFi.

    I unplugged and left it and then replugged it in. Now it won’t respond to any thing.

    I checked online and it has a 2 year warranty. I ordered it Jan 17th 2017 so I had less than a month to go. I filled out a form online so let’s see what happens.

    I ordered the Monoprice Sous Vide in the meantime as I trust the Monoprice stuff and it’s only $75. If Anova replaces it I can keep the Monoprice one for a backup.
     
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  36. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Yea I have been doing mine at 134 and then searing in a cast iron on the grill. I was curious what others have done.
     
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  37. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    On a related note, I did mashed potatoes for Xmas lunch in my Sous Vide. I peeled and cut up some russet potatoes, added about a stick and a half of butter, five cloves of garlic, and three big sprigs of rosemary.

    Cooked them at 195 for an hour and a half. Pulled them out and cooled them down and mashed everything. They were incredible. Best mashed potatoes I have had in a long time.
     
  38. The Blackfish

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    I need to do this
     
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  39. The Blackfish

    The Blackfish The Fish in Black
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    Has anyone done Cheesecake in mason jars? That may be my next thing
     
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  40. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Did anyone get the weed tinctures dialed in? I remember that was brought up some time ago but didn't seem like a consensus was reached.
     
  41. Lawnole23

    Lawnole23 FSU Seminoles 2020 National Champions
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    I haven't tried desserts yet. A co-workers parents made creme brulee and really liked it.
     
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  42. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    TLAU
     
  43. TimJimothy

    TimJimothy Well-Known Member
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    I made the ChefSteps cheesecake for Christmas Eve. It's very good. Also made the streusel and macerated strawberries that are mentioned in the recipe. Highly recommended.
     
  44. Rabid

    Rabid Fan of: DQ Treats
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    [​IMG]
     
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  45. Tricky Gator

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    just ordered a sous vide...what are the must have accessories?
     
  46. Duck70

    Duck70 Let's just do it and be legends, man
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    I got this bad boy for christmas, any tips?

    Searzall-0.jpg
     
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  47. Corky Bucek

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  48. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    This was a great intro cook, turned out great. Gonna get some steaks next Saturday.
     
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  49. cutig

    cutig My name is Rod, and I like to party
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    It's the only way I do brats now. They turn out perfect every time
     
  50. Rabid

    Rabid Fan of: DQ Treats
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    60CED91A-D74B-4BB0-8458-AD67388ED33A.jpeg
    What is better with Bowl games than wings? 150 for 1.5-2 hrs (whenever we were ready) and then skillet fried and sauced with Parm garlic and Honey BBQ.
     
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