Sous Vide Thread

how were they? i know its probably a stupid question

 

Look good. How'd it turn out? Thinking about doing the sous vide then dumping them in the air fryer to crisp up the next time I buy wings

 

The wings were delicious. I’ve never done them sous vide before and didn’t look for a recipe. I just went with a safe window for time and temp. I usually cook them in the oven at 450 to crisp the skin but this worked better. It was just a sear in 2-3 Tbsp oil. I’m very happy with the result and ease.

 

I really wish there was an all in one type pre put together meal where you cooked it all together. I guess different types of food need different lengths and temps.

 

Got a sous vide and vacuum sealer finally, what should my first meal be? Was thinking steak

 

There is so much to do. Cooks pork perfectly, tenderloins and chops are money. Other than that, nice chuck or rib roast is like a gigantic filet that you just carve off of, with a lot more fat than a filet.

Misfire on half of this. Point stands.

 

My faves are steak, salmon, pork tenderloin, burgers, and asparagus (finished in a skillet of leftover steak juice to sear)

 

Fish and pork are the killer meats that make sous vide so beneficial

 

About how long in the skillet?

 

Until the skin was crispy and browned, flipping to get each side. It probably took 6-8 minutes.

 

Last time I did filets I got the skillet as hot as possible and was very liberal with the butter. I had each side with a nice light crunch at 2-3 minutes a side flipping them every minute.

 

Don't forget chicken, that is my goto during the week. That and pork chops. Incredible.

 

Not a huge sous vide chicken fan. Sorta rubbery. I prefer brining and smoking on my BGE

What’s your go to recipe and temp

 

Have you made chicken salad with sous vide chicken? It's really good, and might overcome the 'rubbery' part for you.

I personally really like the texture of sous vide chicken but know some don't.

 

Adjust the temperature on the chicken. I cooked it at 160 and it came out with the same consistency as if I grilled it.

 

I’ve found chicken to be the best (for me) at 150 degrees for 90-120 minutes.

 

Anyone ever tried to do the wings in the SV then crisp them in an air fryer?

My GF got one for Christmas so I was wondering if that’s possible.

 

I don’t have an air fryer but I don’t know why it wouldn’t work. Try 150 for 90 minutes then air fry.

 

Don’t have an air fryer but I do have a deep fryer and do SV wings often and finish them in that. I do 147 for 2 hrs then 3 minutes in the fryer just to crisp the skin. They are always a big hit.

 

Cook the wings however you want, airfry at 400 for 10 or so minutes until the skin crisps.

 

For me, chicken turns out well and good. But it hasn’t been demonstrably better than other cooking methods. Think fish and pork are taken to another level with sous vide.

 

Got two NY strips in the sous vide for my first dinner with it

 

Made this for dinner tonight/lunch meal prep.....and it was amazing!

 

Chicken at 150 is much more tender and juicy than cooking it other methods.

 

Doing 6 lbs of Italian sausages tomorrow

 

NY strip was amazing. Not quite as much flavor as cooking with the traeger but it was so easy. can't wait to cook something else

 

Try 140.

It has to cook for 2 hours but it’s worth it IMO.

 

Did you have a dry rub before SV? Sauce after frying? Definitely going to try tonight.

 

Fattier cuts is where the Sous Vide shines. Do a bone in ribeye.

 

That’ll be my next steak for sure

 

I’ve done 140. I liked it but wife did not like the texture.

 

I actually prefer leaner cuts sv. I save my ribeyes for the grill

 

You can Sous Vide and then grill :)

 

Making this for the 2nd time. Pot roast cubed and sous vide 48 hours at 140. One tip I was given on long lower temp beef cooks, after vacuum sealing, blanch it in boiling water for 30 seconds to kill any of the bacteria. Even good bacteria will grow at 140 and can cause a funky smell.
https://www.norbertskitchen.com/recipe-items/sous-vide-beef-stew-black-barley/

 

Finally received a sous vide for Xmas after gifting it to others for years; however, Santa forgot/neglected to throw in a lidded container set with the heating element. I can use regular topless bowls until I get around to buying some dedicated buckets, yeah? Or no?

 

Yeah. Just use a stock pot

 

This. Anything that can hold water basically. People use coolers a lot as well.

 

I still just use my stock pot or pot from my instantpot. Haven't had a need for a bigger container yet.

 

No rub. Sauced after.

 

Did this last night, I know pulled some crust off when I pulled it from the grill but its still good as fuck. Wife loved it and said this is the only way to do pork tenderloin.

 

How is this? Worth grabbing on Amazon?

 

How big of a bag did this require? That sounds like a ton

 

Ago dog you want some taters with all that butter?

 

for steaks which is better?

sear > sous vide > sear
or
sous vide > sear