Any good ideas for pork chops? I did them in mojo before and it was solid. I mostly sous vide ribeye.
Going to do a tri-tip in the next few days. I usually grill them and get pretty consistent results but with the quarantine I have time to kill and have always wanted to sous vide one. Anyone have a recipe or time/temp for a big tri-tip?
Pretty good. The texture isn’t as good as SBUX but I had to substitute plain Greek yogurt and cream for cream cheese because I didn’t want to go to the grocery store. My full egg one (bacon, caramelized onion and gruyere) is better than the one with just egg whites and red peppers.
This was the boneless skinless chicken breast, so o didn’t want to sear at all. With skin on, I agree 100%
yeah ribeye's on sous vide don't end up as good as other sources for cooking the steak bc the fat doesn't render as well in the sous vide it's godtier on other steak cuts that aren't as fatty as a ribeye tho
Trickiest part about salmon is texture. It has a wide array of temps you could use for preference. sousvidesupreme.com has a nice printable chart which can be good for quick reference.
I would recommend downloading the Joule app as well. They have videos for each temp and their recommendation.
https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon-recipe.html I use Kenji (seriouseats) for all things sous vide
They have their own app but I haven't used it since the first couple of cooks. The website I linked gives me all the information I could ever need
I just downloaded it. A lot better than it used to be. Joule is pretty cool though. They are both free.
I do plenty of frozen things because I’ll vacuum seal them up. I’ve read for frozen that it’s cook time + cook time/2. Generally I’ll do it longer. The 150 was more of a test and also had a shorter cook time. Won’t try that again.
I prefer brining and smoking chicken on egg. Sous vide seems too rubbery. But love it for turkey breasts. 130f for 10 hours. Go figure
Within the first two weeks of owning mine I somehow switched from F to C. As a result I've been cooking and have all my temps memorized in Celsius. So every time I open this thread up I have to open up another tab to see where everyone is at in relation to me.
30min at 122. if it's skin on finish on the stove to crisp the skin - otherwise i eat right out of the bag salt, pepper, garlic powder, dill - finish with lemon if you want
i've never done a bone in ribeye on sous vide - and don't get me wrong sous vide ribeye is still incredibly good, i just prefer the reverse sear method for that one cut.
always throwing some butter in everything iyam the butter isn't going to really inject into the salmon bc you're only cooking it for 30min - so you could make a butter pan sauce instead to really maximize the butter addition
actually i like this idea a lot. add a few tbsp of butter into the bag w/ the salmon - cook for 30min. take salmon out of bag and reserve the melted butter and other flavors. pour that into sauce pan and throw some minced garlic in w/ it and cook down for a minute or so. pour in half a cup or so of white wine and cook down some more - a few minutes. pour in a little cream - half cup or so, and continue cooking down until it thickens up. stir in some lemon juice and sprinkle some parsley or some other fragrant spice right before pouring over the top of your salmon. i think i'll do that tonight ty
Pork tenderloin at 135, cut in half and did one with salt and pepper and the other with Cajun seasoning. Seared with avo oil and then added butter.
Did some elk tonight. Got distracted towards the end and wasn't able to sear in the skillet as hot as I wanted and I over-reduced my sauce but the elk still turned out really well. Sorry no pics.
Shit's expensive if you don't kill it yourself. Was $18 for two steaks. Tasty regardless and not like I have much else to spend money on right now. My butcher shop happened to have it so figured I'd try it. Perfect for sous vide though. Did some shrimp too for the first time too. Don't think I gained anything with the sous vide but they were still tasty.
Sous vide arrived Still no container with lid, should be this week. Tell me what I should get today at the grocery store
Your recs are going be pretty random. Personally I do 146 for an hour with just S+P then finish on the stove or grill.
Grab ziplock 2 gallon, one gallon, and quart freezer bags. Don’t get the cheapest ones Rump roast or eye of round baguette, provolone garlic salt pepper sous vide the roast for 12-24 hours 129 Slice thin
if youre cooking one steak you dont need a gallon bag for that, but if youre doing carnitas youll need a gallon