Sous Vide Thread

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

  1. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    Homemade eggnog
     

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  2. Reggie Washington

    Reggie Washington Well-Versed Member
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    eggnog sous vide?
     
  3. TimJimothy

    TimJimothy Well-Known Member
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    Can't speak for SpartanGA, but I'm planning on making this sous vide eggnog tomorrow:

    Sous Vide Eggnog
     
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  4. Reggie Washington

    Reggie Washington Well-Versed Member
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    Awesome. Thank you sir.
     
  5. Robert Randolph

    Robert Randolph Well-Known Member

    I've got a 6 lb, frozen, whole strip loin roast going for tonight's dinner. Dropped it in at 131 this morning; Figure ~8 hours will be fine. Will baste w/ egg white and herb rub and then do a 500 degree oven to develop the crust. Pics to come.
     
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  6. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    yes. Cooks the egg yolks. 160 for 1 hour pint mason jars.

    chefsteps recipe
     
  7. Biship

    Biship Well-Known Member
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    8hrs 129 choice rib roast


    4B87BC98-596D-4E7A-8794-F127D0E9D059.jpeg
     
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  8. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    1DB42E1C-22C0-48F8-A801-35E94A2E73A0.jpeg E0033FDE-3144-46C3-A4BA-9E110183209A.jpeg
    This years prime rib roast. Did not come out quite as well as last year likely because my in laws insisted on hosting because they have a new addition on their house even though we live an hour away and have a one year old with an ear infection. So I cooked it at our house then wrapped it in a towel and put it in a cooler to attempt to maintain temperature on the drive then broiled over there.
     
  9. Biship

    Biship Well-Known Member
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    Looks pretty good!
     
  10. Robert Randolph

    Robert Randolph Well-Known Member

    IMG_0415.jpeg
     
  11. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Forgot to post the final product. I thought it turned out great.

    IMG_0426.jpeg IMG_0427.jpeg
     
  12. Baseballman86

    Baseballman86 Well-Known Member



    Currently trying this. The ingredient ratios seemed a little off to me for the sauce that goes in the bag with the short ribs, but how bad can short ribs be? I’ll let you know in 47 hours.
     
  13. Baseballman86

    Baseballman86 Well-Known Member

    I’m a little worried that 160 is too high for 48 hrs? Most other 48hr recipes I see are in the 140-145 range. Anybody tried something similar?
     
  14. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Only short rib recipe I’ve done called for around 160. They were delightful.
     
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  15. Willpépé

    Willpépé Miles of D.
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    I did short ribs twice and they were disgusting both times. His look really meaty and nice though. Problem with mine is that it was just too much fat, it was absolutely disgusting.

    It’s just one of those pieces of meat I’ll always smoke personally. If you do nail it, please let us know. Also in terms of ingredients that looks good to me.
     
  16. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    I would imagine it’s similar to carnitas...”low and slow” doesn’t always apply when it comes to sous vide. For those types of meats I’d generally do higher heat for less time
     
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  17. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Did lobster tails and a filet tonight. Never cooked lobster myself and it was very easy and very good
     
  18. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    share recipe for lobster friend
     
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  19. Willpépé

    Willpépé Miles of D.
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    Lobster is another on I’d rather cook in the oven or grill. That’s not down to taste it’s more a texture thing. I can nail it every time in the oven or grill and it’s easy so it’s what I stick with.
     
  20. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Get a pot of water roaring boiling. Drop tails in and cook for a month. Transfer to a water bath. Then get the tail meat and add 2 tablespoons of butter. I did 130 45 minutes
     
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  21. fish

    fish Impossible, Germany
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    Good advice. I'm ready for some lobster in mid March so I'll start now.
     
  22. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Alabama Crimson TideAtlanta Braves

    Minute.
     
  23. fish

    fish Impossible, Germany
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    Maid.
     
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  24. Rabid

    Rabid Fan of: DQ Treats
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    The struggle is maintaining a boil for that long without all of the water evaporating.
     
  25. Long Ball Larry

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    Beef short ribs tonight and they turned out amazing. Smoked over hickory for about 45mins then sous vide at 144° for 48hrs and finished by searing for 30sec. Perfection.
     

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  26. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    looks great, nice work
     
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  27. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Anyone done Sous vide octopus before? I’m trying it tomorrow.
     
  28. Biship

    Biship Well-Known Member
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    Seems like a good way to do it

    finish on the grill? Lemon and oil?
     
  29. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Yeah, gotta blanch it, then bath, then chill, then grill. I’ve been told it’s pretty good and that the key is seasoning. Will report back if it’s any good.
     
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  30. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    seasoning does usually help haha
     
  31. Baseballman86

    Baseballman86 Well-Known Member

    B50D60A7-15BD-4DB0-AD2B-3329C9EA49BE.jpeg

    Turned out pretty well, but I’ll probably do a different seasoning next time. May also try a slightly lower temp.
     

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  32. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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    Filet mignon @131F for two hours in a marinade. Sear after. So good.
    98156568-6D50-42F3-9F94-5D096D448365.jpeg
     
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  33. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Game on. Doing a cilantro, ancho, and lime marinade.

    Also doing shrimp, scallops, and lobster tail, all Sous vide.

    06C6D16B-3464-47DB-9E15-A9E2F9D8ED0A.jpeg
     
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  34. SpartanGA

    SpartanGA Well-Known Member
    TMB OG

    looks scary.
    Is that from pirates of the Caribbean.
     
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  35. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Man that’s making me want to try that and finish it on the green egg for char
     
  36. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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  37. bryix

    bryix in the sleepy west of the woody east
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  38. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Lot of work, but it’s worth it. The shrimp and scallops are fantastic. Lobster tail is easily the best.
     
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  39. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    I was shocked at how good lobster tail is sous vide. I’ve done it twice and it’s amazing. I want to try more seafood because it’s been incredible for the two (salmon and lobster tail) I’ve done.
     
  40. Sean Connery

    Sean Connery I'll take Whore Ads for $200
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    Yeah I’ve done lobster tails from ones I caught in the keys. I always just do them in butter and garlic. So simple and so good.

    I highly recommend shrimp and scallops after today.
     
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  41. bryix

    bryix in the sleepy west of the woody east
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    I've done shrimp, scallops, and lobster tail by sous vide. It's magic.

    Non-sous vide, but I decided tonight I wanted to see if I could make a jerk shrimp pasta in a sort-of cacio e pepe style. It's awesome.
     
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  42. bryix

    bryix in the sleepy west of the woody east
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    sweet fuck, the heat builds. I've got a serious capsaicin high right now
     
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  43. Biship

    Biship Well-Known Member
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    Rump roast @129
    150C14B6-7FB1-47F6-AF37-586344B15C03.jpeg
     
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  44. Biship

    Biship Well-Known Member
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    Into French dip
    41956305-8F81-4269-A163-AFB7665FB01C.jpeg
     
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  45. cutig

    cutig My name is Rod, and I like to party
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  46. Biship

    Biship Well-Known Member
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    30 hours
     
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  47. cutig

    cutig My name is Rod, and I like to party
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    Got one in the freezer that I need to do something with. Should sous vide it probably. Havent done that in a while
     
  48. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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  49. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    Just made a wonderful pork loin roast

    cinnamon, cumin, black pepper, garlic cloves and rosemary in bag

    138° for 7 hours

    slight sear with a blow torch finish to even it out
     
  50. cutig

    cutig My name is Rod, and I like to party
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    Or we should address the 3 Spears of asparagus
     
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