Sous Vide Thread

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

  1. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    We’ve all had popcorn
     
  2. Willpépé

    Willpépé Miles of D.
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    Don’t own a microwave, so I’m not lying. Did it taste good though?
     
  3. wheyum

    wheyum Well-Known Member
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    That's wild to me.

    It was really good if you like a rare steak.
    2:00 in the microwave was just enough to go from cold to room temperature.
    It didn't seem to cook it much if at all.

    However nervous about the color so i probably won't do it again...

    I'm already sick so fuck it.
     
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  4. TimJimothy

    TimJimothy Well-Known Member
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    Shit, I eat a lot of previously cooked foods cold, right out of the fridge.
     
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  5. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i almost always turn leftover meats(non-fish) into breakfast scrambles the next morning

    it's my fav way to deal with leftover meat that are difficultly reheated
     
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  6. Pharm

    Pharm Right Handed
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    I used to make and omlette with left over chicken and rice. I loved it, but wife did not like it.
     
  7. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    Lol
    Used to. Wife did not like. No longer an option
     
  8. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Picked up some short ribs at the store and would like to sous vide them, who has had success and what did you do to them?
     
  9. TimJimothy

    TimJimothy Well-Known Member
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    Pretty good info over at ChefSteps.
     
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  10. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    My crowning achievement to date

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  11. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    3EED455E-5FF5-410D-B674-08C53FBC3CA4.jpeg
    Short ribs came out incredible
     
  12. Tricky Gator

    Donor TMB OG
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  13. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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  14. OZ

    OZ Old balls

    Scramble, chilaquiles, burrito, etc.

    Completely agree. It’s the best way (until I just got my sous vide about 2 months ago) to reheat meat.

    I probably won’t often go to the sous vide either. I don’t typically cook a ton of meat, outside of what me and the wife need, on weekdays and on weekends I got the next morning to whip up a great breakfast with a hair-of-the-dog.
     
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  15. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Anyone using silicone bags with sous vide? Was looking to cut down on the waste.
     
  16. PeterGriffin

    PeterGriffin Iced and/or sweet tea is for dirty rednecks.
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    Getting a cheap one of these to get into the game and see if I like it but I had to share a fantastic Q&A on the product page. "Would this keep my bath water warm?"
    r u srs rite now
     
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  17. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Monoprice has a decent model which is pretty inexpensive.
     
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  18. Tricky Gator

    Donor TMB OG
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    Yes and I hate them. Love the idea...hate the results
     
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  19. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Appreciate it. I am going to test some out. I have gotten in the habit of pre-cooking a lot of the meats and then refreezing them. Might look to use them for that.
     
  20. Tricky Gator

    Donor TMB OG
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    I tried the ropa vieja in them which was an overnight cook and the juices started migrating north up and out of the bag
     
  21. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    So I took the plunge and picked up these. (Turn off adblocker)

    Homelux Theory Reusable Silicone...

    I hated throwing away zip lock bags every week. I have switched and love these. They seal well, food cooks properly, and are fairly easy to clean. Haven’t had any staining yet.

    Only problem is they are expensive af.

    I probably have 16 total bags now.
     
  22. DollarBillHokie

    DollarBillHokie Greatest Asset: being, like, really smart
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    Yeah, but have you put peanut butter on your steak yet?
     
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  23. Corky Bucek

    Corky Bucek Knock on wood if you are with me
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    [​IMG]
     
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  24. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Another successful carnitas run in the books :smugdog:
     
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  25. Biship

    Biship Well-Known Member
    Donor

    Rump roast
    125
    24 hrs
    Finished 550 for 10 minutes

    French dips

    Sorry forgot pics
     
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  26. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    How did you prep it
     
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  27. Biship

    Biship Well-Known Member
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    Heavy Garlic salt and pepper on the roast

    Rested half an hour before blasting with heat

    Cibatta rolls(wife and kids) and a baguette loaf (me) and gruyere for sandwich

    Sliced as thin as I could and then put under broiler for about 2 minutes open faced.

    Reduced some beef bullion and then added the bag juice for the dip

    A+++

    Cheap and really good.
     
  28. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Party foul I know to forget pics;

    However I saw some tri tip strips on sale at Costco and I rarely see tri tip there. I hadn’t to pick some up.

    I threw some in a silicone food storage bag and dropped them in the Sous Vide for an hour and a half at 130. Finished them on the grill for about 2-3 minutes to sear in a cast iron skillet.

    Holy shit they were good. It isn’t a beautiful pic as they are strips of the tri tip. I am sure they are the extra cuts from the larger tri tip they had there but man. I love that cut.

    Highly recommend.
     
  29. Biship

    Biship Well-Known Member
    Donor

    Sirloin tip 122 for 24 hours

    Garlic salt pepper

    Provelone

    Chibatta

    Bag Juice and bullion to dip

    2075855A-F8BE-4DD1-8A98-FC7B755C2019.jpeg
     
  30. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    bought some pork belly at costco today, anyone done it yet?

    most recipes are looking like 170-176 for 7-8 hours

    going to put a korean marinade on it
     
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  31. spagett

    spagett Got ya, spooked ya
    Donor

    Hahaha
     
  32. undrtow

    undrtow learn to swim
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    Ribeye cap steak tonight

    20190729_195853.jpg
     
  33. Biship

    Biship Well-Known Member
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    Friend did a small flat from the anova guide.

    He put on smoker after the bath as directed.

    Turned out tender and tasty but dry when sliced.

    Was too hot on the smoker you think???
     
  34. Willpépé

    Willpépé Miles of D.
    Donor

    Did he let it rest?
     
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  35. toddzo

    toddzo 8====D~~~~
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    I think you need to ice bath it after sv to bring the temp down
     
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  36. Biship

    Biship Well-Known Member
    Donor

    Yeah, 45 mins to an hour

    It just had no juices flowing at all when he sliced it.
     
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  37. Biship

    Biship Well-Known Member
    Donor

    You can tell here

    Maybe just a lean flat

    Tasted good, not chewey, just a little dry.

    His wife cut off all the fat from hers and so I grabbed it up and added it to mine and it helped lol

    FA5B3ACE-3558-4537-8921-FB0022536CA0.jpeg
     
  38. pperc15

    pperc15 Well-Known Member
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    That looks really lean and overcooked
     
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  39. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    how long did he smoke it? just seems wildly overcooked, rendered everything out
     
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  40. Biship

    Biship Well-Known Member
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    He followed the Anova directions. I think he had it for 36+ hours in bath. Probably 1-2 hours on the smokey mountain.

    No idea what temp the mountain was at.

    I bet he didn't use an ice bath after the initial cook.

    Also being a small flat I don't think it had enough fat in it.
     
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  41. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    just skipping the ice bath wouldn't lead to it being that dry imo, imagine he over shot the pre-cook and the post-cook timing and/or temp wise. if he went OVER 36 hours at 155 you can also over-render, especially as just a flat isn't likely to hit the weight recommendations. below is what i'd use if I was doing it, seems similar from what I googled anova wise.

    https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
     
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  42. infected donkey

    infected donkey Arkansas Razorbacks
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    Will be doing mahi mahi some time this week.
     
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  43. Willpépé

    Willpépé Miles of D.
    Donor

    I think the 1-2 hours murdered it. When I do something like that (using the grill to sear) I usually shoot for the lowest end of medium rare to high end of rare and then sear it. I like the temp to be 450-500 on the grill for beef.
     
  44. toddzo

    toddzo 8====D~~~~
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    I did 150 for 24 hrs, ice bath, then smoked it to 203. My point was nice and juicy but the flat was a bit dry.
     

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  45. pperc15

    pperc15 Well-Known Member
    Donor

    wait, you smoked it to 203? I would assume then that you raised the temperature of the meat well above 150 and cooked it well beyond that sous vide point.
     
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  46. toddzo

    toddzo 8====D~~~~
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    Sorry I smoked it to 175 not sure why I put 203.

    There’s isn’t really a fool proof guide out there, which sucks. It would be great if someone that got good results put something out. I don’t think the serious eats instructions are good.
     
  47. pperc15

    pperc15 Well-Known Member
    Donor

    why not smoke it to 150? That way you don't cook the inside of the meat any farther and maintain that doneness result? I don't have much experience in smoking so I really don't know. I typically use sous vide for steaks which I sear on a very, very hot grill (using a cast iron on the grill).
     
  48. beist

    beist Hyperbolist
    Donor

    This is weird, I did the exact same thing this weekend. Sous vide for about 30 hours at 155, then smoked for about 2 hours at 250. I probably didn’t let it rest long enough after the sous vide, only about 30 minutes.

    It didn’t pull-apart as well as I hoped and maybe just a little on the dry side, but overall not bad.

    upload_2019-7-30_16-39-24.jpeg
     
  49. toddzo

    toddzo 8====D~~~~
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    Probably should have. In that case I think you’d def want dunk it in an ice bath for a while so you’d form a decent bark by the time it got to temp.

    There are a couple of major variables that don’t seem to be standard on the internet for brisket:

    Cook duration and temp
    Ice bath or no ice bath
    Length of smoke/temp
    Whether you cook it whole or separate the flat/point

    I also have reservations about salting it and cooking it for 24 hrs plus. Lost a lot of juice out of the bag.
     
  50. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    What was the internal temp of the meat when you finished smoking it?

    All the pics posted show the meat vastly over cooked.