Sous Vide Thread

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

  1. devine

    devine hi, i am user devine
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    These are two ribeyes side by side. I think I finally got my steaks to a better level. Added rosemary to the bag. 2 hours at 129. Put a cast iron in the oven at 525 for 30+ minutes. Added butter to the pan during the sear

    [​IMG]
     
  2. laxjoe

    laxjoe Well-Known Member
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    Damn that looks amazing
     
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  3. fish

    fish Impossible, Germany
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    [​IMG]

    America?
     
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  4. devine

    devine hi, i am user devine
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    Lol good catch
     
  5. a.tramp

    a.tramp Insubordinate and churlish
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    It is fun to watch devine learn to cook.
     
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  6. devine

    devine hi, i am user devine
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    After I taught you
     
  7. a.tramp

    a.tramp Insubordinate and churlish
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    You are no longer invited to the cookouts due to your propensity to lie your balls and face off!
     
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  8. devine

    devine hi, i am user devine
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    Thank god!
     
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  9. devine

    devine hi, i am user devine
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    Just kidding please invite me back
     
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  10. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Chef talked me through frenching my first rib roast. He is an excellent teacher.

    7lb choice that was on sale at $3.50/lb. I love Texas.

    2E06DB6C-F168-474D-BCCF-5ECE2ED6B602.jpeg
     
  11. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Damn I thought I was getting a steal at $5.99 a lb!
     
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  12. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    I mean yeah, that is a great price too, I just found a hella deal a week ago. May have been mis-priced but I did not even have to banana hack it.
     
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  13. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    My sous vide set-up.

    If you are looking to up your vac-sealer game I have loved this bad boy from Bass Pro Shop. Super strong and can handle a 15 incher, wide bag that is. Have sealed raw packers, smoked packers, butts, you name it. Handles any width of bag up to 15” and they also make a model without the built in bag roller to save a couple bucks.

    The bin is 20”w x 12”d x 8”h. It is just from a restaurant supply house for food prep/storage and I used a Dremel to cut a hole for the sous vide. Once again, big enough to hold an entire smoked or raw brisket.

    43A7DC93-0ED2-4B26-96C5-DCA5E3247691.jpeg C546BFAB-048B-4CD1-810C-78560B3274C3.jpeg
     
  14. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Got the trimmings from frenching going to make a nice broth I can use as a base for a sauce.

    F5DAFEFA-B252-4A0F-A1D6-66A4E880EC7A.jpeg
     
  15. pperc

    pperc Well-Known Member
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    A. Tramp,
    I am thoroughly impressed.
    Your obedient servant,
    A. Burr
     
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  16. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Thank you but impressing is not my intent. I just get really bored with down time so if I can pass along any detail that might up someone else’s game I enjoy doing it.
     
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  17. pperc

    pperc Well-Known Member
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    i need to up my sauce game. tell me about this sauce effort.

    also, your pictures are excellent. what kind of phone do you have?
     
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  18. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    It is an iPhone XS Max.

    I have not quite figured my sauce out, I am frantically trying to think of one. Will probably crack a beer soon because that is where my ideas come from generally. :laugh:
     
  19. Rabid

    Rabid Fan of: DQ Treats
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    $3.50/lb is nice. I wanted a NY strip and the choice and prime were sold out so only wagyu remained. I spent significantly more but will serve a smaller portion.
     
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  20. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Okay, just as I thought, get some beer in me and I have decided on a demi-glace. I am ratcheting up the umami with 1lb baby bella mushrooms. Gonna add one of my favorite reds in a couple hours after I strain out the pieces & start reducing. Bonus, adding some fresh grated horseradish because I am a wild man.

    6EDF03DC-B37D-4328-9A88-AE1C164E0A43.jpeg
     
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  21. a.tramp

    a.tramp Insubordinate and churlish
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    I saw some ridiculous A5 at Eataly yesterday and had to have the wife pull me away.
     
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  22. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Bought some fresh horsey this week. Gonna clean out the sinuses.
     
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  23. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

    This didn’t look like great wagyu. It looks more like prime than wagyu to me. Quality but likely not worth the $30/lb I paid. But it was better than buying sirloin.
     
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  24. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Truth. Sirloin can be fantastic smoked but the effort quickly makes up for the price difference.
     
  25. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

    And I don’t have the time for that now. It is MN winter so it’s a high hurdle to begin with and I’ve got a Gopher Bball game on now. Doing reverse sear after this is done.
     
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  26. The Hebrew Husker

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    Going with a reverse sear for this tomahawk.
     
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  27. pperc

    pperc Well-Known Member
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    I’m so lost
     
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  28. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    So the broth I made with the trimmings from the standing roast (trimmings, water, s&p, thyme, rosemary, garlic, bay leave). I added 1lb mushrooms, more water, 2 carrots, and some freshly grated horseradish. Let that come to a boil again and then simmer for a couple hours.

    Separate the trash (except for the mushrooms, they are reserved to the side) from the broth and then add aome red wine to the broth and now goal is to reduce the liquid down to about 1/2. Should be a nice sauce but may take some tinkering at the end.
     
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  29. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  30. WillySaliba

    WillySaliba Well-Known Member
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    Have a whole beef tenderloin in the drink. Tails going on the smoker with some shroom risotto and asparagus.
     
  31. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    8 hours @ 125. Was going to finish on Primo at 800* but a steady 40* rain is falling and fuck that. Into the oven @ 500 we go.

    870C9643-9DDC-4679-BBE7-7D9FFB2C5BD9.jpeg
     
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  32. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Work is done, now to see if it is fucked up after we rest.

    9139CC90-41A8-49B6-9197-022BE468E74C.jpeg
     
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  33. jbr

    jbr Well-Hung Member
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    796F6272-84CB-4814-9BE8-7070C24122BE.gif
     
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  34. pperc

    pperc Well-Known Member
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    Was this pic pre sear? Did you sear before bath??
     
  35. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Pre-sear. You are seeing blood-juice mixed with seasoning on the dark edges.
     
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  36. Drew Swinney Esq

    Drew Swinney Esq Successful Attorney in Atlanta
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  37. The Hebrew Husker

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    Didn’t get a picture after the cut but turned out as good as I could have hoped for. Forgot I had this pan, but had to find something big enough to fit the steak in. Spoilering just in case it’s too big.

    C55A9229-149C-4858-93B4-A49B7EAED257.jpeg
    C7858981-6DE8-4A90-9F22-1CEA6B6910EF.jpeg
     
  38. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    9364DB41-4625-4168-A4B1-C762FC78DC9E.jpeg 416DA95F-F818-4803-98B9-9D787CF979AD.jpeg

    Beef & mushroom demi-glace, ginger & honey roasted carrots, and mushrooms & onions (same mushrooms from making demi stock).

    I am full.

    937264B7-7FE9-4668-A6F4-D5291C9EF402.jpeg
     
  39. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Just redid the vacuum seal on my Prime Rib as I found a leak and put it in the Sous vide.
    a.tramp did you do 136 degrees?
     
  40. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Idk, never checked the internal temp. Sous vide at 125 for 9 hours, sear at 500* for a total of 15 minutes (5min each side), and let rest. 7lb roast.
     
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  41. a.tramp

    a.tramp Insubordinate and churlish
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    Oh no, I hope it was done :ohnoes:
     
  42. Whammy

    Whammy Donde es
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    Got a a huge pork tenderloin from Kroger, going 135 for 3 hours...will report back
     
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  43. WillySaliba

    WillySaliba Well-Known Member
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    I always go 146, hope it turns out well.
     
  44. Whammy

    Whammy Donde es
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    And fuck me - GF got a whole pork loin instead of a tenderloin...looks like I'm in for a 4 hour cook at 137+

    Oh well, lets get it
     
  45. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    See I go lower, I go 132 bc it ends up so moist. Good luck Whammy
     
  46. WillySaliba

    WillySaliba Well-Known Member
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    Mine have never been dry. Also Whammy you should still be good at 3 hours IMO.
     
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  47. Whammy

    Whammy Donde es
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    Good to know - online recipe says minimum 4 for the thick ones, but maybe I'll cut it short and test the inside temp

    Also found some pork and alligator andouille sausage that's been sitting in my fridge....next victim.

    It is frozen though, can you put frozen items in the sous vide and just add extra time or smarter to let it thaw?
     
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  48. Snakes

    Snakes clumsy interloper
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    Alabama Crimson Tide

    135 for 8 hours, then a 800 degree sear. Lot of fun and tasted great. Going to gain ten lbs this week eating on it for every meal.
     

    Attached Files:

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  49. Snakes

    Snakes clumsy interloper
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    Alabama Crimson Tide

    Also made a really good sauce. Sour cream, Dijon, Mayo, horseradish, lemon juice. Served with mashed sweet potatoes and roasted brussel sprouts. Paired with a McAllen 12.
     
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  50. The Blackfish

    The Blackfish The Fish in Black
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    Love McAllen, also big fan of Glenn Livet.