Sous Vide Thread

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

  1. SkilleyBinner

    SkilleyBinner Well-Known Member
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    The serious eats carnitas are on of my favorite sous vide dishes. I personally like to add some cumin and double the amount of white onion and also add green onion.

    I know what I am making this weekend!
     
  2. MODEVIL

    MODEVIL Well-Known Member
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    did 165 also. 18 hours
     
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  3. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Thick pork chop night

    8318BBD3-45EC-4895-8199-0AD13C0337A0.jpeg
     
  4. Biship

    Biship Well-Known Member
    Donor

    165 is perfect.

    will come out like the most tender pulled pork you’ve ever had
     
  5. Tricky Gator

    Donor TMB OG
    Florida Gators

    damn carnitas bag is a floater
     
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  6. infected donkey

    infected donkey Arkansas Razorbacks
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    Going to have to give this carnitas a try.
     
  7. Willpépé

    Willpépé Miles of D.
    Donor

    Throw a towel on top of it.
     
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  8. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Put a big ass spoon in the bag.
     
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  9. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I love pork chops. I souls vide them once a week at least. What temp do you use? I am doing them at 132 pretty much.
     
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  10. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    I usually like it closer to around there but my wife likes it a little more firm than I do so I go 140. Still great.
     
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  11. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    I bought some granite ‘dowels’ on amazon that are sous vide weights. They sell everything. Add one or two to bag.
     
  12. Robert Randolph

    Robert Randolph Well-Known Member

    I use a couple of these, on top of the bag. I never liked putting weights inside the bag before sealing for whatever reason.



     
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  13. GGCD

    GGCD The most wasted of days is one without CUM
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    I cook a good amount of meat. I'm looking to buy a full sous vide set up to compliment my beloved reverse sear.

    Is there a post ITT that lists out everything I need to buy?

    I'm assuming I need the actually sous vide machine, a vaccum sealer, bags, a tub, weights/clips, etc....also thinking about buying a torch but probably not right off the bat.

    Anything I'm missing? Any recommendations on brands for all of the above?
     
  14. undrtow

    undrtow learn to swim
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    Tiger Woods

    If you're diving in head first, this is everything you'll want. My advice is buy the first 3, use a stock pot or cooler for your vessel, make great food, eat food, then decide if you feel the need to go above and beyond,

    Anova
    Foodsaver
    A roll of bags from Amazon
    Rubbermaid commercial container (12 qt)
    Clothespins
    Searzall
     
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  15. TimJimothy

    TimJimothy Well-Known Member
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    The searzall is fun to have, but it really is last on the list of things you need. I use mine 1048% less than what I thought I would.
     
  16. Willpépé

    Willpépé Miles of D.
    Donor

    Same, although right about now, when it’s below freezing and windy outside, it’s back in action for me. Otherwise I usually cook sides on the smoker and then crank up the temp for sear.
     
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  17. skiedfrillet

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

    yeah i rarely ever use my searzall. personally i don't like the sear it provides so i just never use it.
     
  18. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    To add to this list, I would highly reccomend the Rubbermaid 12 quart container (square) for cooking along with the silicone lid.

    I got this one.

    EVERIE Collapsible Silicone Sous Vide Lid Compatible with Anova Cooker and 12,18,22 Quart Rubbermaid Container (Side Mount)

    (make sure to turn your ad blocker off if you can’t see it)

    The benefit is it keeps the heat in the water better and prevents water from evaporating from the container. On longer cooks with a high temp, sometimes the water can evaporate and the Sous vide will turn off of the water level drops too low. Also the lid helps keep food submerged in most cases.

    I have also invested in about $100 bucks worth of silicone bags. They are ones like this:

    AISHN Reusable Silicone Food...

    They actually work great and I don’t feel guilty throwing away zip lock bags every night.
     
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  19. Willpépé

    Willpépé Miles of D.
    Donor

    Agreed, if I don’t get my exterior bone dry it doesn’t do the job.
     
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  20. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    I bought giant rolls of vacuum seal ‘bags’ for food saver and never use ziploc.

    zero interest to clean a silicone bag
     
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  21. Robert Randolph

    Robert Randolph Well-Known Member

    I have 2 silicon bags - only use them for veggies, so as to not worry about bacteria growth, and they're top rack dishwasher safe. Definitely not a necessary buy, but they don't hamper you much if you do use them.
     
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  22. Willpépé

    Willpépé Miles of D.
    Donor

    What vegetables do you do? I’ve can’t recall but I don’t think I’ve ever done a vegetable.
     
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  23. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    What’s everyone doing for thanksgiving?

    I’m using chef steps turkey recipe for sous vide.
    Also a puréed sorta like mashed potatoes but the potatoes are cooked in sous vide with milk and butter in the bag itself.
     
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  24. Biship

    Biship Well-Known Member
    Donor


    Most root vegetables, asparagus, Brussels sprouts.

    waste of time imo
     
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  25. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    Try cutting corn off cob raw. Vacuum seal with butter and thyme. Sous vided 194F for 20 mins

    I then cut bag and dump the corn and melted butter into cast iron to caramelize a bit

    excellent

    I buy corn at Costco and vacuum seal bags of corn, butter, thyme in meal servings and freeze them.
     
  26. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
    Donor
    Georgia Bulldogs

    Whole backstrap (deer)

    131 for 90 minutes and a cast iron sear

    0E2B78E0-8704-486D-88B0-5DC6540FA4FB.jpeg
     
  27. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    Dropped turkey thighs/legs. 149F 24 hrs

    no idea why it’s rotated. It isn’t on my phone

    30C7BEBD-872D-422E-9BD7-D7466843BC2F.jpeg
     
  28. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Anyone done Sweet Potatoes in a Sous vide?
     
  29. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Georgia Bulldogs

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  30. Pharm

    Pharm Right Handed
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    I bought turkey thighs and wings for thanks giving. Anyone thing finishing on the grill is a bad idea?
     
  31. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    The Kenji turkey breast method is incredible

    we do a thanksgiving meal when we crave it randomly during the year and that with waffle dressing is easy and great
     
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  32. Corky Bucek

    Corky Bucek Knock on wood if you are with me
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    I have acquired a 4 lb turkey breast and plan on doing the Kenji method at for at least 2.5 hours. Would you recommend following it exactly or would you make any changes? He only does salt and pepper, but would you add any aromatics like garlic cloves, thyme, rosemary, etc.?

    Should I sear off the breast or just let it rest and then slice and serve?
     
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  33. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    I just do salt/pepper. It's so moist and you're adding so much flavor with the gravy. I aggressively flavor my gravy, lil fish sauce and soy sauce, etc.

    I don't sear, I just slice and serve. You have the insane caramelized/salty/crunchy component with the skin chip searing the naked breast isn't going to add much imo.
     
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  34. Corky Bucek

    Corky Bucek Knock on wood if you are with me
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    Got ya. Not sure I'll be able to do the skin since I am cooking it at my mom's house and oven space will be at a premium.
     
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  35. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    you can do the skin way ahead if you have the chance, can be cooled completely and reheated or served room temp and it doesn't hurt it
     
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  36. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta Braves

    Did some sous vide corn on the cob for office potluck today. Trimmed but husks on 4 per bag with butter and cilantro in bag. 30min at 183 per serious eats. Salt pepper and then blowtorched before serving. Got great reviews and was real simple. Picked up ingredients on way to work and cooked in my office
     
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  37. DriveByBBQ

    DriveByBBQ Well-Known Member
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    Attempting a 3# beef tenderloin for thanksgiving for the first time. Will be supplementing the turkey and ham. Any recipes/direction/suggestions are appreciated.
     
  38. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    turkey, ham and beef tenderloin? Where’s our invite?
     
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  39. Corky Bucek

    Corky Bucek Knock on wood if you are with me
    Staff Donor TMB OG
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    Turkey breast has been seasoned and vacuum sealed.
    Crispy skin is now cooling
    746F8284-D92F-4D78-86B2-D0F81B5956D5.jpeg
     
  40. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Penn State Nittany LionsUCF KnightsOrlando MagicTampa Bay BuccaneersPittsburgh PenguinsPittsburgh PiratesBig Ten Conference

    Publix sale on prime rib = sous vide time


    23D99695-DDB3-46F4-94AF-0F03B241652F.jpeg
     
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  41. IvanTheTerrible

    IvanTheTerrible Well-Known Member
    Tulane Green WaveLSU TigersSeattle SeahawksPortland TimbersLiverpool

    Do you guys have any recommendations as far as air vacuums go? Currently reading reviews on Amazon.
     
  42. Willpépé

    Willpépé Miles of D.
    Donor

    We have a food saver, can get cheaper bags that are compatible. I don’t mind this on but I fucking hated the last one we had. Also a good saver.
     
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  43. mal630

    mal630 Well-Known Member
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    Food saver is the way to go. The other cheaper options end up sucking. Spent 120 or so on mine.
     
  44. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    Got foodsaver at Costco.

    cheap bags at amazon
     
  45. Willpépé

    Willpépé Miles of D.
    Donor

    I don’t know if it’s changed but as of a few years ago Walmart was far and away the cheapest. If you don’t go to Walmart I get it.
     
  46. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    could be. Hard to compare when they have combos and kits
     
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  47. Willpépé

    Willpépé Miles of D.
    Donor

    Yup very true, why I didn’t do the math for a few years.
     
  48. Biship

    Biship Well-Known Member
    Donor

    mock rib roast

    24 hour chuck roast

    was delicious and about 4 bucks/lb

    would do again
    4F1F654A-8000-4C94-87A6-961F10A8E04F.jpeg
     
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  49. Biship

    Biship Well-Known Member
    Donor

    Forgot to take a plated pick

    looked prettier before I tore in

    and there were roasted red potatoes
     
  50. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Georgia Bulldogs

    IMG_0422.jpg

    Just tossed this 9 pound behemoth in. 137 for 3 hours.
     
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