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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
We’ve all had popcorn
Don’t own a microwave, so I’m not lying. Did it taste good though?
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.
Shit, I eat a lot of previously cooked foods cold, right out of the fridge.
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
I used to make and omlette with left over chicken and rice. I loved it, but wife did not like it.
Used to. Wife did not like. No longer an option
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?
Pretty good info over at ChefSteps.
My crowning achievement to date
Short ribs came out incredible
Served over fettuccine
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.
Anyone using silicone bags with sous vide? Was looking to cut down on the waste.
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?"
Monoprice has a decent model which is pretty inexpensive.
Yes and I hate them. Love the idea...hate the results
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.
I tried the ropa vieja in them which was an overnight cook and the juices started migrating north up and out of the bag
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.
Yeah, but have you put peanut butter on your steak yet?
Another successful carnitas run in the books
Finished 550 for 10 minutes
Sorry forgot pics
How did you prep it
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
Cheap and really good.
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.
Sirloin tip 122 for 24 hours
Garlic salt pepper
Bag Juice and bullion to dip
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
Ribeye cap steak tonight
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???
Did he let it rest?
I think you need to ice bath it after sv to bring the temp down
Yeah, 45 mins to an hour
It just had no juices flowing at all when he sliced it.
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
That looks really lean and overcooked
how long did he smoke it? just seems wildly overcooked, rendered everything out
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.
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.
Will be doing mahi mahi some time this week.
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.
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.
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.
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.
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).
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.
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.
What was the internal temp of the meat when you finished smoking it?
All the pics posted show the meat vastly over cooked.