Sous Vide Thread

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

  1. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Yea I am interested in doing the Kenji method on the breasts but was considering brining and smoking the thighs and legs separately.

    Anyone who does Kenjis method with the breasts, what are you doing with the rest of the bird?
     
  2. infected donkey

    infected donkey Arkansas Razorbacks
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    They’re just buying breasts im sure.
     
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  3. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    Welp, went to start some pork chops and kept tripping the GFCI outlets. Could hear water inside and found a weird ring of deformation and a crack on the back. Don’t recall ever dropping it or it hitting anything.

    luckily had some in stock on cyber Monday

    2050B66C-3BF3-4910-8D2B-B42B3EE65350.jpeg
     
  4. SpartanGA

    SpartanGA Well-Known Member
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    I had an issue with the impeller stopped running. Emailed them and even tho a couple years old they replaced it. Great service
     
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  5. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    Worth a shot I guess, the main thing that’s killing me is whether I caused the crack or if something else happened
     
  6. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    Great call, emailed them and am sending me a replacement despite it being 3 years old
     
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  7. SpartanGA

    SpartanGA Well-Known Member
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    awesome. Great to hear it
     
  8. Tiger Tiger Woods Y'all

    Tiger Tiger Woods Y'all Putting big balls in little holes, circa 1995
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    I wanted to do a whole beef tenderloin holiday style sous vide. Has anyone done before? Have a good recipe? Was looking at doing a 4lb Prime Tenderloin. I saw recipes online where they seared it whole and then sous vide it, and then seared it again to finish. Anyone done that?
     
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  9. Rabid

    Rabid Fan of: DQ Treats
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    I haven’t done a tenderloin but I’ve double seared & sous vide steak. It’s a method to get a better sear than just searing after sous vide.
     
  10. SpartanGA

    SpartanGA Well-Known Member
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    sear before and after. Chefsteps says 131F for 90 mins. I did that for beef Wellington and it worked perfect
     
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  11. Tiger Tiger Woods Y'all

    Tiger Tiger Woods Y'all Putting big balls in little holes, circa 1995
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    Aforementioned tenderloin

    69D40C95-4F76-49CB-9A56-74E72727B774.jpeg

    The knifes at my moms sucked and I got steps in the meat. It was about medium which is how everyone liked it.

    I would do fresh thyme and rosemary rather than sautéed like how chefsteps recommends. Honestly I’ve gotten better flavor that way on previous filets.
     
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  12. devine

    devine hi, i am user devine
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    What prime rib recipe we using? I’m in charge of one for Xmas
     
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  13. laxjoe

    laxjoe Well-Known Member
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    crazy that this thread is now 5 years old
     
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  14. Celemo

    Celemo and I like to party
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    I need to Sous Vide more, been spending too much time with my Blackstone this past year
     
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  15. laxjoe

    laxjoe Well-Known Member
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  16. fish

    fish Impossible, Germany
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    I mentioned in the BBQ thread how lots of rib roasts are on sale. I picked one up on Sunday ($5.88/lb) for Xmas eve dinner. It was a two bone roast about 5.5 lbs. It's just the wife and I, as such I decided to split it and freeze for Friday and a meal down the road. I trimmed most of the exterior fat, seasoned with S-n-P and garlic powder, vacuum packed and put on ice. Gonna run at 128* for four hours straight from the freezer and then blast it on the grill grates.

    [​IMG]

    [​IMG]
     
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  17. SpartanGA

    SpartanGA Well-Known Member
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    I’m the reverse. Need to use kamado Joe more. Sous vide is so convenient
     
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  18. southlick

    southlick "Better Than You"
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    Doing some cheesecake right now.

     
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  19. laxjoe

    laxjoe Well-Known Member
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    Love sous vide cheesecake
     
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  20. southlick

    southlick "Better Than You"
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    and it's so easy
     
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  21. fish

    fish Impossible, Germany
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    Seared


    [​IMG]

    Plated with chimichurri


    [​IMG]
     
  22. SpartanGA

    SpartanGA Well-Known Member
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    [​IMG]

    Sous vide 4 pork tenderloins. Light Holy Gospel rub and thyme. Letting rest for a few hours before cooking 2-3 hrs at 140. Then sear them hot and fast

    no idea why image won’t embed.

     
  23. One Knight

    One Knight https://www.twitch.tv/thatrescueguy
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    I need to get back to using my sous vide and love doing tenderloins.
    How did these turn out?
     
  24. TLAU

    TLAU Dog Crew
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    Did this method a couple months back and it was great

    Screenshot 2022-01-05 090625.jpg
     
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  25. SpartanGA

    SpartanGA Well-Known Member
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    amazing

    sous vided all 4 and have 2 in fridge that I will sear for dinner tonite.
     
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  26. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Anyone have meal prep strategies for sous vide? Can I sous vide chicken / pork chops / steaks, freeze them, put them in the fridge to defrost before I go to work, then sear them when I get home?
     
  27. SpartanGA

    SpartanGA Well-Known Member
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    I freeze raw. Then sous vide a couple packages. Keep them sealed and in fridge after cooking. Then sear and spice when you want to eat.
     
  28. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Does this do anything other than save a few $s? My primary concern is reducing the time spent at night making dinner.
     
  29. TAS

    TAS 20_ _ TMB Poster of the Year
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    To me, "sous vide" and "reduce time spent" do not go together. Sounds like maybe an instapot is what you really need
     
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  30. TAS

    TAS 20_ _ TMB Poster of the Year
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    You get a 40 deg piece of meat straight out the fridge up to temp with just a sear?
     
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  31. SpartanGA

    SpartanGA Well-Known Member
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    You are either searing the meat for 10 mins or if it’s been seared, reheating it. It’s quick
     
  32. SpartanGA

    SpartanGA Well-Known Member
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    Usually. If not 30 secs in microwave warms it.

    we seared a cold pork tenderloin tonite and it was awesome.
     
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  33. Tommy Callahan

    Tommy Callahan Well-Known Member
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    I’ll do the 2 hour kick on 10 individually wrapped breasts and freeze 9 of them. Then on a night I want to eat it take it out and put it in fridge then sear for like a salad. Reheat using sous vide just for a much quicker time of for main course
     
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  34. spagett

    spagett Got ya, spooked ya
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    Just got an anova and a vacuum sealer

    Chicken breasts are so much better than when I'd grill or bake them. Couldn't believe it only takes an hour to cook them, either.

    Looking forward to trying other stuff
     
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  35. TAS

    TAS 20_ _ TMB Poster of the Year
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    I guess I need to give chicken another try. I was not a fan the first time we had them in the sous vide (it's been so long, can't even begin to guess on time/temp used)
     
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  36. One Knight

    One Knight https://www.twitch.tv/thatrescueguy
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    I'm with you, wasn't a fan of the texture back when I tried it, should give it another go.
     
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  37. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I do this a lot actually. It’s not fast, but not too time consuming.

    I will cook a bunch at once and then freeze them. It depends on how quick you are looking for but if you were to turn on the Sous vide early, it would be at temp when you got home and put in whatever meat you want. 30-45 mins later it’s going to be close to the temp and the final sear will be quick. The best part is you don’t really have to do much from a cooking perspective. Just put it in the Sous vide and walk away.

    I also have started prepping meals for the week. I can cook in bulk on Saturday and then put the meats in some to go boxes I bought on Amazon and then put those in the fridge. I tend to rotate if I do a starch but add a vegetable and then when I need a meal, I pop them in the microwave and am ready to eat in 2 to 3 mins.
     
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  38. Dale Doback

    Dale Doback Well-Known Member
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    Question on Sous Vide steaks. When i used to reverse sear in the oven, the steak would get a much better crust as it came out of the oven so dry before searing it. Now, it comes out of the sous vide bag and is wet. I dry it off with a paper towel but dont seem to get the same results and same crust. Any suggestions?
     
  39. TAS

    TAS 20_ _ TMB Poster of the Year
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    Some people sear it before putting it in the sous vide for just that reason
     
  40. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    What are you searing it on and how hot out of curiosity
     
  41. Dale Doback

    Dale Doback Well-Known Member
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    Cast Iron. Dont know the exact temp but as hot as my stove can get it without setting off every smoke detector
     
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  42. TLAU

    TLAU Dog Crew
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    Cold chicken breasts done the night before at 140* are pretty great for salads for a quick meal.
    If I'm planning on reheating I'll probably cut into strips and sear just to get more crust on the chicken, in addition to addressing the potential cold center issue
     
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  43. SpartanGA

    SpartanGA Well-Known Member
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    Agreed 100%

    I use joule app, set 140F and tell it thickness and if frozen. Usually 1.5-2 hrs
     
  44. CharlieKellyReturns

    CharlieKellyReturns Well-Known Member
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    I've always considered sous vide to just be fancy boiling but I'm coming around.
     
  45. SpartanGA

    SpartanGA Well-Known Member
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    [​IMG]

    Food prep. Couple breasts per pack. Had fresh thyme so tossed that in a couple. 140F for 2 hours. 1.5 inch thick.

     
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  46. infected donkey

    infected donkey Arkansas Razorbacks
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    I do 144 for chicken, i don’t care for the texture at 140.
     
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  47. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    So one of the things I have done is to take the meat out of the sous vide bag, and put it on a cooling rack or a cutting board, and toss it in the fridge for a few minutes. The fridge will work to dry out the steak surface due to the fact lower temps hold less water and so it evaporates quickly. I then flip the steak over as I toss the steak on the grill or cast iron so the dry side goes down and I let the heat evaporate the moisture from what was the bottom in the fridge.

    The issue is if you cool the steak down too much you run the risk of getting that grey edge when you sear. Not a huge issue in my mind. The nice thing about it is by cooling down the surface a bit, you tend to avoid overcooking the steak when you sear it at a high temp as well.

    If its chicken or other meat, a lot of the time I just pat it dry with a paper towel or two and then toss it in a carbon steel pan with some avocado oil in it right before it starts smoking as avocado oil has a fairly high smoke point.
     
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  48. Dale Doback

    Dale Doback Well-Known Member
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    Thanks. I was thinking about doing something like this. I have a toaster oven that i was thinking about setting it to 200 and leaving it in there for 5 minutes to dry up after paper towels.
     
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  49. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Be careful taking a steak or other meat which was cooked to the perfect temperature and then tossing into an oven at a higher temp. It’s just going to cook it even more.

    If that’s your plan, maybe undercook your meat a bit. If you are aiming for 132, run the Sous vide at 128 and the oven will continue to cook the meat. I like the fridge bc it pauses the cooking and lowers the temp of the exterior for when I sear it.

    The idea is to sear it hot and quick. I am aiming for 400 degrees or more for a minute or two. High heat to sear the outside but not long enough to bring the internal temp up much. My concern is a toaster isn’t going to sear much and it’s going to also keep raising the internal temp a bit, not much obviously.
     
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  50. a.tramp

    a.tramp Insubordinate and churlish
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    Had a couple whole axis tenderloins in the freezer so I decided to section it in 3, cook them all and use one section now and other 2 back to freezer to use later.

    Seared and then sealed with rosemary and thyme. 132 for 5 hours.
    Made a stroganoff-inspired meal tonight with it leaned heavy on the broth:cream to get more of a soupiness out of it. Was perfect considering I was shooting from the hip.

    D275FDDB-277D-402C-84B0-4F592B9567CA.jpeg

    9C435593-9187-480B-B744-984A9F080B75.jpeg
     
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