Sous Vide Thread

Makes total sense. Thanks for sharing.

 

And I’d disagree about hangar not being a good cut for sous vide. I think it’s a great one since it is fairly difficult to get it cooked correctly throughout. You need to have the right tools/techniques to sear it at the end, but it can be an inexpensive cut that the average Joe can pull off at home.

But, you absolutely need to cut against the grain

https://recipes.anovaculinary.com/recipe/sous-vide-hanger-steak-with-chimichurri-sauce

 

Agree 100%

 

The old "Good Eats" video where Alton shows why to cut against the grain was perfect. Sadly, it's not available any longer.

 

will definitely cut against the grain going forward. Appreciate the advice, gents. I will say, the damn thing was tasty.

 

Lately I’ve been food prepping chicken breast and loving sous vide

Vacuum seal 2 breast at a time and freeze. Cook 140F for 2.5 hrs frozen. Season it and sear in carbon steel pan.

Refrigerate and slice how much I need per meal. So tender and easy.

 

Whole pork loin (not tenderloin, but the giant log of pork)

140 6 hours. Then glazed with a garlic hoisin sauce and placed under the broiler to caramelize and omg.

thing was .99 cents a pound. Sliced onto 4 pound roasts.

next time will dice up and throw in with some stir fry.

sweet, salty, goodness

 

hell yeah. Been waiting on one of these. White is sold out but got grey which I think is even better.

thanks for the heads up.

 

I got this and works awesome. Often on sale around $40

Lavatools Javelin PRO Duo Ambidextrous Backlit Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying Limited Edition 003

 

Hello friends

Got a sous vide for Christmas, have really gotten into it the past few weeks. Salmon, shrimp, scallops, lobster. Has been awesome. Did eggs benedict last weekend, so easy.

Spoiler

Tonight started 72-hour short ribs at 140. Can't wait for Sunday night.

Spoiler

 

I've found an incredible pasta place at Pike Place, have bought lemon-garlic linguini, basil fettucine, and stone mustard penne (usually for mac-n-cheese) the past few weeks. Throw some fresh sous vide seafood on top of that and you have a restaurant quality meal with very little effort.

 

Man it's touristy AF and I don't even care, I love it. I go 2-3x/month.

 

Cloudburst just opened a big beer garden up in Ballard, supposed to be awesome. They also can their beer since COVID, t'is amazing. Holler next time you're up yonder.

I can't imagine many better seafood markets on the west coast. Yea it's pricey, but it's fucking amazing.

There's a place called Mee Sum Pastry with crab rangoon that will give you a boner. True story.

 

H*cking amazing. The short ribs were perfect, literally falling off the bone. Saute of asparagus, spinach, and oyster/trumpet mushrooms with honey, served over some parmesan polenta.

Spoiler

 

Have a 3 inch thick tomahawk ready to rock. Thoughts on how long I should sous vide for? Would 2 hours be enough for this thickness? Finishing it in cast iron or grill. Have yet to decide.

edit

3 hours it is after some research

 

I never liked sous vide for ribeyes bc I never feel like the fat renders well enough, but 3hrs of cook time may solve that problem

 

3-5 would be fine. That’s a thick bad boy.

 

Longer the better. It won’t overcook. Definitely 3-5

 

Longer the better not always true. Will lose more juices because any heat will do that over time. But as brother skiedfrillet says, need to at least hit two hours to melt some fat

 

Do not apply salt for the bath itself, it will draw out more juice

 

I’ve never had a tomahawk steak do they taste noticeably better than ribeyes or are they just bigger

 

Have any of you sous vide a beef tenderloin a day ahead of serving, then reheat in sous vide, sear and eat the next day? If so how did it turn out. I am trying to cook one for a get together but I will only have about an hour to cook the day of. Any advice or input is appreciated.

 

I would like think that if you had time to reheat via sous vide then you could just cook it sous vide and sear it on same day.

Either way, just do it. That is how legends are made.

 

I was considering doing 24-hour Chuck roast steaks for our tailgate this weekend. I’d probably cut them in to bite size pieces after sous vide but before heating (searing) at the tailgate to make it easy to eat and allow better reheating. Any thoughts or ideas along that line?

 

Ive done this but cut into chunks before. And 36 hr cook

the other trick is to dunk the bag into boiling water for a minute to kill any bacteria. It’s not dangerous but that long at a low temp can cause safe bacteria to grow and it’s stinky

 

I have sv multiple times at other peoples. I’m going to make the plunge. What is the best to get right now?

 

Growing up my mom did them in the oven and you could do it in less than an hour

 

I assume it’s still Joule and Anova.

 

Anyone ever had issues with the Anova keeping its temp?

First time I’ve experienced this but I have it set to 165 and it will get there, beep, then drop down to like 162, get back to 165 and beep. Not a huge deal since it’s not like it’s dropping to 145 but it’s annoying as crap.

 

Have the All-Clad and love it. The model I have does not have wifi (don’t know if they make one with) but it does what it is supposed to do without issue thus far.

 

Any issues with going sous vide for a wagyu ribeye about 1.5” thick? Never cooked the stuff before and don’t want to fuck it up

 

Sous vide is fine, but do it a few degrees under so you can give it a hard sear. The high temp of the sear will help with rendering the fat/marbling.

 

Who here will be the 1st to buy one of these?
https://slickdeals.net/f/15383638-anova-precision-oven-509-99?src=frontpage

 

It’s not Japanese A5, right? If it is, don’t sous vide, just YouTube how to cook it in strips

 

Nope, American

 

I think I might do this in addition to smoking a turkey. Didn't want to do a second whole turkey in the oven and don't really have to space for two birds to be frozen or defrost.

 

which temp do you prefer?

Also, do you wrap yours in twine or no?

 

I use chefsteps method cut Turkey into boneless breasts and leg quarters. Sous vide leg quarters first then drop in breasts. Broil both to crisp skin prior to serving. Won’t do Turkey traditional anymore.

https://www.chefsteps.com/activitie...k-that-bird-sous-vide-for-the-best-feast-ever

 

I think this is my plan as well. These skin cracklings have me very interested.

Do you know if the skin serves any purpose when you’re smoking a bird? I’m wondering if it insulates or maintains moisture with a longer cook. I’m considering taking the skin from the smoked bird to make a larger serving of the cracklings.

 

Yes. Absolutely do not remove the skin.