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Santa brought me a sous vide - my first attempt
Posted on 12/25/21 at 6:49 pm
Posted on 12/25/21 at 6:49 pm
Just got it last night. I watch quite a few videos today at work, and had some filets in the freezer.
11
Posted on 12/25/21 at 7:05 pm to theantiquetiger
That dog is ruining the back cushions.
This post was edited on 12/25/21 at 7:05 pm
Posted on 12/25/21 at 7:16 pm to theantiquetiger
That's a nice rig and that filet looks perfect. Nice work!
What are you using to vacuum seal?
What are you using to vacuum seal?
Posted on 12/25/21 at 7:24 pm to theantiquetiger
I typically sous vide without aromatics or fat.
Looks damn fine!
Looks damn fine!
Posted on 12/25/21 at 7:33 pm to TigerFanatic99
quote:
That dog is ruining the back cushions.
She weighs 4 lbs, she ain’t ruining them, the kids are.
quote:
What are you using to vacuum seal?
I have a common Food Savor with x-large bags bought off Amazon.
quote:
I typically sous vide without aromatics or fat.
I winged it, watched a bunch of videos today at work. One guy put butter in the bag before vacuuming, so I tried that. I put Rosemary, garlic clove, fresh ground pepper, a pinch of Montreal steak seasoning, and coarse salt.
This post was edited on 12/25/21 at 7:35 pm
Posted on 12/25/21 at 7:39 pm to ruzil
quote:
that filet looks perfect. Nice work!
That’s what I gotta learn. How do I know when they are done? On the videos, every single video used different times. These were very small filets (1” thick) and semi-frozen (took out the freezer about noon). I cooked these for a little over an hour at 125 deg.
If I have the normal 10oz, 2+” filet, when do I know when the internal is 125 deg?
This post was edited on 12/25/21 at 7:51 pm
Posted on 12/25/21 at 7:52 pm to theantiquetiger
quote:
If I have the normal 10oz, 2+” filet, when do I know when the internal is 125 deg?
You just set it to 125° and leave it in for an an hour or two. The beauty of this method is you aren’t trying to time an exact temp it will hit the temp you set and hold.
That said, I use mine mostly to reheat stuff I have cooked on the smoker and portioned into bags for the freezer. It really shines reheating stuff like smoked pork butts and turkey breasts.
Posted on 12/25/21 at 7:56 pm to theantiquetiger
quote:
If I have the normal 10oz, 2+” filet, when do I know when the internal is 125 deg?
It will reach 125 in an hour and can be in there for about 4 hours without overtly changing the texture.
Posted on 12/25/21 at 8:17 pm to theantiquetiger
Looks good, cute pup!
Posted on 12/25/21 at 8:33 pm to theantiquetiger
Keep it hooked up and poach some eggs in the morning. 167F for 13 minutes.
Posted on 12/25/21 at 8:35 pm to Trout Bandit
quote:
Keep it hooked up and poach some eggs in the morning. 167F for 13 minutes
145 degrees for a couple hours in the shell is perfect for poached eggs.
Posted on 12/25/21 at 8:38 pm to Trout Bandit
quote:
Keep it hooked up and poach some eggs in the morning. 167F for 13 minutes.
You talking in the shell or water/vinegar, crack the egg?
Posted on 12/25/21 at 9:41 pm to theantiquetiger
quote:
I watch quite a few videos today at work
Working on Christmas? How squalid.
Posted on 12/25/21 at 10:21 pm to theantiquetiger
quote:
I watch quite a few vidos today at work,
If you watched them on youtube, it had to be the channel "Sous Vide Everything" (by the same guy who does the "Guga Foods" channel).
I frequently watch SVE and each video makes me want to buy a sous vide (and some wagyu steaks.)
He uses a torch to sear the perfectly-cooked-inside steaks after SV'ing them. Is that what you did, too?
Posted on 12/25/21 at 11:38 pm to Whatafrekinchessiebr
quote:
I use mine mostly to reheat stuff I have cooked on the smoker
Me too. It works fantastic for leftover crawfish also.
Posted on 12/25/21 at 11:41 pm to theantiquetiger
In the shell. Drop them in gently.
Posted on 12/25/21 at 11:43 pm to KosmoCramer
quote:
145 degrees for a couple hours in the shell is perfect for poached eggs.
Who the frick wants to wait 2 hours for eggs?? My method is perfect too.
Posted on 12/26/21 at 12:27 am to KosmoCramer
quote:I'm a 148 degree fan.
145 degrees for a couple hours in the shell is perfect for poached eggs.
Posted on 12/26/21 at 5:31 am to LSUFreek
quote:
He uses a torch to sear the perfectly-cooked-inside steaks after SV'ing them. Is that what you did, too?
No, just cast iron, about 90 secs a side, basting as I went
Posted on 12/26/21 at 5:48 am to theantiquetiger
I did a trip tip last night. Was perfect.
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