Sous Vide Thread

Pastrami comes out of sous vide tonight around midnight. Finishing on smoker tomorrow. Curious to see how this turns out. Planning on some kick ass sandwiches on korni german bread.

 

I let them go for about 4 hours, we ended up having a late lunch. Still turned out well.

 

Haha. Did this last night too for the first time and they were perfect. Boil for five minutes first then drop into ice bath. That gets the whites to set. Then sous vide for 40 mins at 150.

 

I made coffee butter (2 parts butter, 1 part coffee by weight) and then sous vide at 194 degrees for 3.5 hours followed by draining through a sieve to isolate the butter. The recipe was from chef steps. I'm planning to try it on steak. I'll report back.

 

Doing some super thick pork chops shortly. I’m good on the time/temp but any rub or sauce recommendations?

 

I’m generally S&P on pork chops. I add a sauce if I want to do something special.

 

Good. Very rich. It was on a small portion which I think is the way to go.

 

Skin and cube 2-3 tart apples
dice some yellow onion.
Sauté apples and onion in some butter, salt pepper until apples are cooked and everything is starting to caramelize
Add a tablespoon of course mustard if you have it and if not no biggie.

deglaze with either half a cup of white wine or half cup chicken broth and reduce.

Heat off and put a little more butter as a thickener to finish.

could also toss in some fresh herbs like thyme irc sage but also no biggie.

my favorite sauce/side with pork chops.

great sweet/savory combo

 

Definitely buying more pork chops to try that. I've had an awesome pork chop at Perry's that comes with some apple sauce on the side.

 

That might be the best pork chop in the world. Their Friday lunch special is a great deal.

 

https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html

You guys need to check out this Kenji pulled pork. I bought a 3 pound Boston butt, season liberally with a rub out of stuff I had laying around. Cooked at 165 for 24 hours, take it out and re-season then roast in oven at 300 for an hour.

It had a decent bark and just fell apart. Took about 25 minutes of active time.

 

That's the thread's favorite recipe. I've done it 2-3 times and it's so amazing.

 

I like to do that pulled pork but at 185 for 10-12 hours. And cut down on the orange, it can be a bit much

 

Wonder if it would still be good without the brown sugar for the Keto boys

 

yes. Let cinnamon stick handle that part

 

Anyone done sous vide burgers? I can't grill so figured they might be worth a try.

 

I’ve done thick plain ~1/2 pounders and also stuffed burgers. Finished them on the grill, but you could just use the stove.

They were great.

 

We have them usually once every other week, fucking outstanding. Ground sirloin works best IMO, and you will need to play with the size. Where you would typically lose 15-25 weight on a grill you are not with this.

Also an easy bulk purchase. We usually get about 7-8 lbs at a time and then vacuum them for later. Usually go about 2 hours frozen.

 

Figured I'd just finish them in the cast iron.

 

this wasn’t the carnitas so I didn’t do any orange or cinnamon.

 

I do sous vide juicy Lucy's which are killer. It doesn't get hot enough for the cheese to ooze out while cooking so it all stays in. Sous video to medium and finish in the cast iron.

 

What do you use for the cheese? Shredded or just a hunk?

 

Slices and then tear into strips and bits. I try not to stack too much on top of each other and spread it around as best as possible.

 

I used hardly any sugar. I just used salt, pepper, oregano, garlic powder, onion powder, chili powder, paprika and a little cayenne. Just eyeballed it, it's going to be tender and awesome no matter what you do.

 

I did a turkey breast that came out outstanding yesterday. Just wanted to try something different. Full breast 3-5 pound range, 146 for 3 hours. Rosemary, thyme, sage and salt for the bath.

Once that time is up immediately put it in an ice bath for 45-60 minutes. Add some pepper and throw it on a smoker at 400 for 60 minutes until internal temp comes up to 146 again.

Should be on indirect heat, there’s no reason a regular grill would not work just make sure you have a thermometer. Skin came out absolutely perfect and the inside was as well, because sous vide.

 

So to celebrate Cinco De Mayo, I am doing some carne asada. Using Skirt Steak and marinating it overnight in the fridge.

Was considering doing the steak in the Sous vide and finishing on the grill. Anyone done this?

All the Anova recipes call for 135 but that seems way past Med Rare. Most grilling recipes call for an internal temp down around 115 to 120.

Any thoughts?

 

Not worth doing sous vide imo. Did it once and it didn’t turn out any better than just doing it on the grill

 

I do it all the time and am doing it tomorrow as well. I do 124 for an hour then sear. Comes out incredible.

 

I just ordered a little bit of meat from creekstone farms. (my wife is going to be pissssssssseeeeeedddddd) but she will like the meats.

 

Pics cooked???

 

Very nice

 

40 minutes @ 140 is the perfect poached egg

 

How much is that shipped?

 

Gotcha. Per pound?

 

Today is my birthday (not to brag or anything) and my wife got me a waygu tomahawk as a present. 2.5 hours at 128.5, finished with a searzall (I see all you haters itt btw). Coulda done a better job with the pics but anyway it was great.

 

Honestly I can’t get the burgers right. Vacuum sealing them screws up the shape, which leads to me over-searing them

 

this is only slightly better than TMB’s all-time favorite steak picture