Sous Vide Thread

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

  1. Leeroy Jenkins!

    Leeroy Jenkins! Radicalized
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    My Anova just randomly stopped working. The rotor doesn't even spin. I can hear the fan turn on but nothing happens....
     
  2. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Michigan State Spartans

    Anyone done the faux-bbq stuff yet? Thinking about doing either brisket or chuck in that method for next weekend.

    Chefsteps recipe calls for a 5-7 day brine whereas Serious Eats you just rub and throw it in the bag with some liquid smoke. In reality I'll probably use some hybrid approach with the Chefsteps glaze at least, wasnt sure how important the brine was. Don't care about smoke ring. This is what it is not trying to fool anyone into thinking it's real bbq.
     
  3. Festus McBadass

    Festus McBadass Cool ass dog and 5 star recruit
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    Did a brisket with liquid smoke last week. Was pretty damn good.
     
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  4. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Michigan State Spartans

    No brine?
     
  5. Festus McBadass

    Festus McBadass Cool ass dog and 5 star recruit
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    No, just rubbed it and put some liquid smoke in the bag.
     
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  6. C A N E

    C A N E Let justice be done though the heavens fall
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    So with a wifi anova I can leave my steaks in ice water before I leave the house for work and then turn it on during my commute home?

    What is this wizardry

    How long can the meat stay in the warm water before it's considered "too long"?
     
  7. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Did the Serious Eats carnitas for lunch today. ~16 hours at 165. It was great.
     

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  8. fish

    fish Impossible, Germany
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    In regular ziplock?
     
  9. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Hefty bag with the sliding plastic thing. Double bagged.
     
  10. pperc

    pperc Well-Known Member
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    I would recommend a regular ziplock closure, rather than sliding plastic thing. The sliding plastic piece isn't air tight (just in case the top of the bag falls in the water).
     
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  11. laxjoe

    laxjoe Well-Known Member
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    Yeah I've made that mistake.
     
  12. George Costanza

    George Costanza It's not a lie if you believe it
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    Did this for myself and three other friends. Started it the night before and then we went and skied all day long, came back, and had these ready in about 30 minutes. Fucking awesome. Have some leftovers for dinner tonight
     
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  13. George Costanza

    George Costanza It's not a lie if you believe it
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    Blurry pic, but no less delicious

    IMG_5743.JPG
     
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  14. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Did some thick cut bone in chops for tonight and when those were done threw in a flat iron steak for a 24 hour cook for tomorrow night.
     
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  15. George Costanza

    George Costanza It's not a lie if you believe it
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    Better pics of leftover dinner tonight. Made some fresh tomatillo salsa to go with it

    IMG_5746.JPG
     
  16. C A N E

    C A N E Let justice be done though the heavens fall
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    Miami HurricanesMiami Heat

    Just picked up a wifi Anova for $135
     
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  17. C A N E

    C A N E Let justice be done though the heavens fall
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    Miami HurricanesMiami Heat

    So for people that have done reverse seared steaks, is sous vide even better?
     
  18. Leeroy Jenkins!

    Leeroy Jenkins! Radicalized
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    Yes
     
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  19. southlick

    southlick "Better Than You"
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    No pics

    Did a pork loin roast at 138 for like ~3.5 hours with a pan sauce from the leftover juices from the bag

    So good and tender
     
  20. pperc

    pperc Well-Known Member
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    Please post pan sauce from bag recipes!
     
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  21. Volholic16

    Volholic16 Well-Known Member
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    Post tomatillo salsa recipe plz.
     
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  22. Dukes

    Dukes flying ain't nothing just fallin' with style
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  23. George Costanza

    George Costanza It's not a lie if you believe it
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    1-1.5 lbs tomatillos, husked and rinsed
    2 jalapenos, split and seeded
    1 small-medium white or yellow onion
    Fresh cilantro
    2 limes
    1-2 tsp salt

    Turn on broiler and place tomatillos and jalapenos on baking sheet lined with aluminum foil.

    In the meantime roughly chop the onion and place in a food processor. Add in salt, juice of the 2 limes, and a handful of cilantro. Pulse these all together a handful of times to get it down to small chunks. Optional additions can be a little bit of cumin and a couple cloves of garlic during this step.

    Once the broiler is ready, pop in the tomatillos and jalapenos. Check after 5 minutes and flip them. Place back in the oven for another 5 minutes or so. Once they are nicely charred, remove from the oven and add everything to the food processor with the onion mixture. Pulse/blend until most of the big chunks are gone. You're ready to go.

    Honestly this is better tasting than any jarred tomatillo salsa I've ever bought in stores. And it is very straightforward and can be done within 15-20 minutes.
     
  24. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Just vacuum sealed some pork tenderloins in a brown sugar/cinnamon/soy/sherry/onion/garlic/olive oil marinade for tonight. Love this marinade on the grill. Gonna sous vide then torch
     
  25. Celemo

    Celemo tell 'em Steve-Dave
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  26. texasraider

    texasraider thanks
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    my new favorite thing is to buy a large salmon filet at costco, cut it into 4-5 pieces, season, vacuum seal and put in the freezer.

    2 hours at 120 degrees and then sear.

    salmon for dayyyyyyyyyys
     
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  27. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Just for reference, you really only need 30-45 minutes on that fish. No need to cook it for 2 hours
     
  28. texasraider

    texasraider thanks
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    even frozen?
     
  29. DollarBillHokie

    DollarBillHokie Usher is the worst
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    And since it is such a low temperature isn't it bad to hold it there for 2 hours?
     
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  30. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Yep. I'd do it 45 and it'll be more than fine
     
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  31. texasraider

    texasraider thanks
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    Awesome. Thanks user Arkadin
     
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  32. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    :like:
     
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  33. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Prepped a Chuck Roast tonight. Seasoned it with ancho chili and Chiplotle chili. Going to let it marinate tonight and then Sous Vide it tomorrow night for Barbacoa tacos.

    Also prepped a couple chicken breasts in a green salsa for tacos this week as well.

    Then bought a bunch of chicken breasts and have them seasoned and in the freezer. I can set them up to cook this week.

    This thing is going to help me either win or lose the Biggest Loser Challenge. One of the two for sure.
     

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  34. Joe Withabee

    Joe Withabee PS I have sifulus
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    You should also brine the salmon for a day before you freeze them
     
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  35. Celemo

    Celemo tell 'em Steve-Dave
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    Did tri-tip w. Korean BBQ sauce last night. 133.5 for an hour followed with a grill sear...so fucking good. I gotta start taking pics of the finished product
     
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  36. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Been eyeballing a recipe for this on the Anova app. I'm gonna be doing the Jamaican Jerk ribs Wednesday and ribeyes later on in the week.
     
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  37. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Tried a grill sear tonight. Was only 375 degrees. Wasn't impressed with the result. What temp are you searing with the grill?
     
  38. pperc

    pperc Well-Known Member
    Donor

    Turn on every burner, close your grill and wait until the temp is ~800. Do you have a sear station where you have an extra burner you can turn on? Should be waaaay hotter than 375. I like putting a cast iron pan in the grill.
     
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  39. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    As soon as I get back from Colorado I'm doing those carnitas. God damn I've been thinking about them every day
     
  40. Volholic16

    Volholic16 Well-Known Member
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    As hot as you can get it.
     
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  41. Celemo

    Celemo tell 'em Steve-Dave
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    It was my first time using the grill...I loaded up half the kettle and got it hot as fuck. Burned some knuckle hair while flipping
     
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  42. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Thanks for the insight, no sear station on the grill, its a standard three burner grill. I ended up seasoning my new flat iron skillet last night as well and may use that. I was hoping to use the grill as the smoke coming off my pan when I used the stove to sear set off every fucking smoke detector in the house.
     
  43. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    No pics, but did some butterflied pork loin chops (that I cut in two) on Sunday evening @ 144 F for 1 hour, followed by a quick sear. They were great, as expected. But the more impressive part was that I had one of the leftover chops this morning for a quick breakfast. I microwaved for 30 seconds to just warm it through, and it was still great; almost as good as it was on Sunday night, and honestly still better than what I'm usually able to achieve by cooking in the pan and/or oven, even after being microwaved to reheat. Quality of leftovers may be one of the most underrated benefits of sous vide method, even if you don't reheat using sous vide.
     
  44. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    trying this tonight bless
     
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  45. Celemo

    Celemo tell 'em Steve-Dave
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    gonna try this next
     
  46. pperc

    pperc Well-Known Member
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    Just throw the cast iron pan in the grill with the lid closed. Wait until it's scorching hot and then open and cook right on the pan outside. Put a little bit of high smoke point oil on the pan and add butter half way through searing (only take 20-30 seconds per side because of how hot it is).Solves the smoke issue (I had the same problem). Also, I recommend having the butcher cut you 2" thick steaks.
     
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  47. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    For those who have done ribs, what's the best time and temp for a couple racks of baby backs. Seeing temperatures ranging from 145-167 for anywhere from 4-36 hours. What results will the various time and temps deliver?
     
  48. Fancy

    Fancy thanks, i hate it
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    I did a brisket for like 72 hours with rub/liquid smoke and it was phenomenal.
     
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  49. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Cooking a Chuck Roast to make tacos. Is there a problem letting it run for 12 hours instead of 8 hours?
     
  50. TimJimothy

    TimJimothy Well-Known Member
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    What temp? Must be fairly high if you were only going for 8 hours to begin with.