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Sous Vide Recipes, Tips & Tricks?
Posted on 12/26/22 at 7:49 am
Posted on 12/26/22 at 7:49 am
I've talked about buying a sous vide for years, in search of the perfect steak.
This past semester, my daughter had a culinary class and one assignment she used a sous vide to cook a steak. She claimed it was the best steak she ever had & had told the professor that her dad always wanted one. The sous vides devices in the class were about $800 each so the professor sent her the link to the one he used at home, and my kids bought it for me!
I'm about to order the vacuum sealer this AM, maybe a fancy tub too.
So TLDR- what to try to cook first? Any tips or tricks would be appreciated too.
This past semester, my daughter had a culinary class and one assignment she used a sous vide to cook a steak. She claimed it was the best steak she ever had & had told the professor that her dad always wanted one. The sous vides devices in the class were about $800 each so the professor sent her the link to the one he used at home, and my kids bought it for me!
I'm about to order the vacuum sealer this AM, maybe a fancy tub too.
So TLDR- what to try to cook first? Any tips or tricks would be appreciated too.
Posted on 12/26/22 at 7:53 am to slacker130
quote:
I'm about to order the vacuum sealer this AM, maybe a fancy tub too.
I'm sure it's nice and slightly more efficient, but I wouldn't waste your money on it just for sous-vide uses. A Ziploc bag and large pot work perfectly fine.
I like doing New York Strips, allows your to get a really good sear on the fat cap afterwards.
This post was edited on 12/26/22 at 7:55 am
Posted on 12/26/22 at 8:04 am to slacker130
Chicken and pork chops are elevated to another level using SV. Extremely juicy/flavorful.
Posted on 12/26/22 at 8:14 am to Coater
quote:
Chicken and pork chops are elevated to another level using SV. Extremely juicy/flavorful.
I've got some thick bone in pork chops in the freezer, maybe I'll start there.
Any seasoning tips? I usually just use some kosher salt before I grill pork chops and pull when the thickest spot hits 145. What should I do on the sous vide?
Posted on 12/26/22 at 8:20 am to slacker130
Posted on 12/26/22 at 8:20 am to slacker130
quote:
What should I do on the sous vide?
Google will be your friend here. Bunch of resources online about soud-vide temps/time.
Posted on 12/26/22 at 8:37 am to slacker130
Is an $800 sous vide machine better than a $90 Ink Bird? I'm seriously wondering. Seems like they all do the same thing.
My wife loves the salmon I do in the sous vide and then sear in a skillet afterwards. If you like Salmon.
Only tip I have is to buy chicken breasts or Salmon when it's on sale, season them and vacuum seal them individually before freezing. Then when you're ready to cook, all you have to do is take out for an hour or two and then drop them in the sous vide.
My wife loves the salmon I do in the sous vide and then sear in a skillet afterwards. If you like Salmon.
Only tip I have is to buy chicken breasts or Salmon when it's on sale, season them and vacuum seal them individually before freezing. Then when you're ready to cook, all you have to do is take out for an hour or two and then drop them in the sous vide.
This post was edited on 12/26/22 at 8:41 am
Posted on 12/26/22 at 8:40 am to slacker130
I’m too lazy to link it but on YouTube there is a video called “can’t f*** it up eggs Benedict”. It has earned a spot as my favorite breakfast and is stupid easy with sous vide.
Crème brûlée in wide mouth jars is easy, delicious, and fun for parties.
As far as steaks go, I use it for Filets and strips. I don’t like ribeyes SV because the fat doesn’t render right IMO. If you do SV a ribeye, you can get around the fat rendering problem by cooking them at 140 for an hour. The strip and filet are perfect at 125.
The best crust on your steak can be achieved by SV, then when finished, remove and pat try, then place on a wire rack in a refrigerator. That will cool off the exterior and air dry the steak to prep it for the sear. After the steak has been in the fridge for 5 minutes, get a cast iron skillet so hot that you think it may crack and then sear the steak with Ava ado oil and gentle pressure for 1.5 minutes per side. Remove from skillet and Put a few pads of butter to melt. Salt/pepper to taste.
Crème brûlée in wide mouth jars is easy, delicious, and fun for parties.
As far as steaks go, I use it for Filets and strips. I don’t like ribeyes SV because the fat doesn’t render right IMO. If you do SV a ribeye, you can get around the fat rendering problem by cooking them at 140 for an hour. The strip and filet are perfect at 125.
The best crust on your steak can be achieved by SV, then when finished, remove and pat try, then place on a wire rack in a refrigerator. That will cool off the exterior and air dry the steak to prep it for the sear. After the steak has been in the fridge for 5 minutes, get a cast iron skillet so hot that you think it may crack and then sear the steak with Ava ado oil and gentle pressure for 1.5 minutes per side. Remove from skillet and Put a few pads of butter to melt. Salt/pepper to taste.
Posted on 12/26/22 at 9:25 am to slacker130
quote:
in search of the perfect steak.
Grill your steaks baw. Sous vide your pork chops.
Posted on 12/26/22 at 9:26 am to slacker130
Kerry Gold & Land O Lakes both make a herb / garlic butter that I get at Walmart
I like the Land O Lakes better
I season with Cajun seasoning and or a garlic herb seasoning then add a pat of the butter
I also use ziploc bags & a pot
I’m not the best cook but I haven’t messed up anything yet using sous vide
I like the Land O Lakes better
I season with Cajun seasoning and or a garlic herb seasoning then add a pat of the butter
I also use ziploc bags & a pot
I’m not the best cook but I haven’t messed up anything yet using sous vide
Posted on 12/26/22 at 9:44 am to GregMaddux
quote:
Sous vide your pork chops
You can pick up the full pork loins for cheap then cut to thick sized boneless chops. Sous vide those bad boys.
Also seasoning meat can be tricky. Season before bagging. Can add a pat of butter and herbs into bag.
Posted on 12/26/22 at 9:49 am to Coater
quote:
Chicken and pork chops are elevated to another level using SV
Posted on 12/26/22 at 10:17 am to GregMaddux
quote:
Grill your steaks baw. Sous vide your pork chops.
My pork chops on the BGE are damn good.
I've been moving my steak game to a reverse sear, finish in cast iron on the stove lately. Have not perfected it. My crew likes it rare, and I've overshot on the sear to a more medium rare on recent attempts.
Posted on 12/26/22 at 10:34 am to slacker130
I'm jealous! Good luck and send pics!
Posted on 12/26/22 at 10:51 am to slacker130
Sous vide temp 131 filets and sear
Posted on 12/26/22 at 11:22 am to slacker130
quote:
The sous vides devices in the class were about $800 each
Sounds like you got a Polyscience. It might be a little overkill for home use but, that's not a bad thing.
Bone-in pork chops would be a great first cook. Simply season with salt, put a sprig or two of thyme, a smashed garlic clove, & a pat of butter in each bag. Cook 1-2 hours @56.7°F. Remove, pat dry, sear on high heat turning every 30-40 seconds until golden brown.
Posted on 12/26/22 at 11:52 am to slacker130
Definitely doesn’t have to be an $800 sous vide. It’s a game changer for a few dishes for me, because it’s eliminates the risk of over/undercooking meat and ensures moistness. Best if you can sear on ceramic grill like BGE at ~650 deg., or else cast iron.
Pork tenderloin sous vide
Sous vide at 136 for 2 - 3 hrs., then sear.
Whole beef tenderloin
Coat w/olive oil, sprinkle McCormicks steak seasoning and a little garlic powder, add rosemary.
Sous vide at 130 at least 3 hrs
Season again with McCormicks and Carne Crosta Steakhouse rub
Sear at 650 2.5 min. ea side.
Pork tenderloin sous vide
Sous vide at 136 for 2 - 3 hrs., then sear.
Whole beef tenderloin
Coat w/olive oil, sprinkle McCormicks steak seasoning and a little garlic powder, add rosemary.
Sous vide at 130 at least 3 hrs
Season again with McCormicks and Carne Crosta Steakhouse rub
Sear at 650 2.5 min. ea side.
Posted on 12/26/22 at 12:12 pm to BigDropper
quote:
Cook 1-2 hours @56.7°F.
Did you mean 156.7*?
Posted on 12/26/22 at 12:52 pm to BigDropper
quote:
Sounds like you got a Polyscience. It might be a little overkill for home use but, that's not a bad thing.
I didn't get the $800 one, that's what my kid used in class. She got me an Anova.
Here's the steak she did in class at 135F.
Posted on 12/26/22 at 2:50 pm to TDTOM
quote:
Did you mean 156.7
No, I mean C, not F...
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