Sous Vide Thread

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

  1. infected donkey

    infected donkey Arkansas Razorbacks
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    I prefer 144 then sear/reheat in microwave to be best temp.
     
  2. Dr. Mantis Toboggan

    Dr. Mantis Toboggan Well-Known Member
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    Any good ideas for pork chops? I did them in mojo before and it was solid. I mostly sous vide ribeye.
     
  3. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    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?
     
  4. Biship

    Biship Well-Known Member
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    i go 129 for 24 hours then sear on the grill/stovetop

    it will be buttery tender and delish
     
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  5. Tricky Gator

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    How did they turn out?
     
  6. Rabid

    Rabid Fan of: DQ Treats
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    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.
     
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  7. laxjoe

    laxjoe Well-Known Member
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    This was the boneless skinless chicken breast, so o didn’t want to sear at all. With skin on, I agree 100%
     
  8. skiedfrillet

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

    skiedfrillet It's not a lie if you believe it.
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    all of them, minus the torch

    i don't care for my searzall and i never use it anymore.
     
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  10. devine

    devine hi, i am user devine
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    Good salmon recipe pls
     
  11. pperc

    pperc Well-Known Member
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    idk, i love my bone in ribeyes in the sous vide if I let them go for a long time. to each there own.
     
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  12. mal630

    mal630 Well-Known Member
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    next time for the frozen just add an hour but don’t change the temp
     
  13. WillySaliba

    WillySaliba Well-Known Member
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    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.
     
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  14. mal630

    mal630 Well-Known Member
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    I would recommend downloading the Joule app as well. They have videos for each temp and their recommendation.
     
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  15. undrtow

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  16. devine

    devine hi, i am user devine
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    Does anova have a good app?
     
  17. undrtow

    undrtow learn to swim
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    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
     
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  18. devine

    devine hi, i am user devine
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    You’re all I could ever need
     
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  19. mal630

    mal630 Well-Known Member
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    I just downloaded it. A lot better than it used to be. Joule is pretty cool though. They are both free.
     
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  20. undrtow

    undrtow learn to swim
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    If you use the wifi feature you'll need the app. I haven't had a need for it in a long time
     
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  21. Corky Bucek

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    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.
     
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  22. Corky Bucek

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    I sear boneless all of the time.
     
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  23. SpartanGA

    SpartanGA Well-Known Member
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    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
     
  24. WillySaliba

    WillySaliba Well-Known Member
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    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.
     
  25. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    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
     
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  26. devine

    devine hi, i am user devine
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    Are we throwing some butter in there
     
  27. skiedfrillet

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

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

    skiedfrillet It's not a lie if you believe it.
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    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
     
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  30. devine

    devine hi, i am user devine
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    You’re welcome
     
  31. COVIDiskilingme79

    COVIDiskilingme79 Well-Known Member
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    Homemade Juicy Lucy's tonight. 140 for 2 hours seared on the cast iron

    IMG_20200401_184909.jpg IMG_20200401_190151.jpg
     
  32. Corky Bucek

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    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.
     

    Attached Files:

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  33. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    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.
     
  34. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Would love to have some frozen game meat right now.

    I've got salmon, tuna, and chicken frozen atm
     
  35. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    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.
     
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  36. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Whole Foods delivery had bison ribeyes. I might get those next time to try sous vide or reverse sear
     
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  37. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Do it.
     
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  38. WillySaliba

    WillySaliba Well-Known Member
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    God damn this made me instantly hungry.
     
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  39. infected donkey

    infected donkey Arkansas Razorbacks
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    I think i'm going to make some mac n cheese because of this.
     
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  40. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Did a rack of lamb last night

    B77DE75F-4B5B-4472-B751-F030C652AD06.jpeg
     
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  41. devine

    devine hi, i am user devine
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    Sous vide arrived

    Still no container with lid, should be this week. Tell me what I should get today at the grocery store
     
  42. WillySaliba

    WillySaliba Well-Known Member
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    Pork Chops, boneless
    Chicken Breast
     
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  43. devine

    devine hi, i am user devine
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    Chicken breast recipe pls

    This sounds like a good starter
     
  44. WillySaliba

    WillySaliba Well-Known Member
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    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.
     
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  45. Biship

    Biship Well-Known Member
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    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
     
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  46. DayDomination

    DayDomination Down to clown at Truffoni's
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    devine

    Pork tenderloin is super easy and the results are outstanding
     
  47. devine

    devine hi, i am user devine
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    I’m confused why I need 3 bag sizes
     
  48. undrtow

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  49. devine

    devine hi, i am user devine
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    How do you do yours
     
  50. Tricky Gator

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    if youre cooking one steak you dont need a gallon bag for that, but if youre doing carnitas youll need a gallon
     
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