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re: Sous Vide Ribeyes
Posted on 7/22/15 at 12:43 pm to Dave Worth
Posted on 7/22/15 at 12:43 pm to Dave Worth
4 hours will be fine. You have to worry about 8+ on steaks. At that point, the proteins begin to denature and get ... weird.
If it's a thick steak, you'll be fine at even 8 hours.
I also haven't done any long cooks, but I hear brisket, short ribs, and pork belly are awesome between 48 and 72 hours.
If it's a thick steak, you'll be fine at even 8 hours.
I also haven't done any long cooks, but I hear brisket, short ribs, and pork belly are awesome between 48 and 72 hours.
Posted on 7/22/15 at 12:45 pm to Ash Williams
You'll get a better sear using a fat with a higher smoke point. Try ghee. Awesome flavor and you can get your pan ripping hot.
Posted on 7/22/15 at 12:51 pm to WhosTommy
doing chicken breast tonight for the first time on the anova.
thinking 145 for an hour?
thinking 145 for an hour?
Posted on 7/22/15 at 12:53 pm to woff32
Never heard of this....
Question: Once you take steaks out the bag, do you sear it in hot skillet? If so, this would qualify as a reverse sear sort of thingy?
Question: Once you take steaks out the bag, do you sear it in hot skillet? If so, this would qualify as a reverse sear sort of thingy?
Posted on 7/22/15 at 12:54 pm to The Egg
Boneless/skinless? That will be fine unless they're huge.
Posted on 7/22/15 at 12:54 pm to Boomshockalocka
quote:
Had my first sous vide ribeye on Sunday. My buddy cooked them in an ice chest. I don't see the need to buy anything other than a vacuum sealer and thermometer it was one of the best steaks I've ever had.
How do you heat the water in an ice chest?
Posted on 7/22/15 at 12:54 pm to WhosTommy
Yup. Ghee and safflower oil are perfect for this. I've even gone as far as to purchase a portable butane burner so that I can sear outdoors so that I don't smoke up my kitchen.
Posted on 7/22/15 at 12:57 pm to Degas
I sometimes use a butane torch. :)
Posted on 7/22/15 at 1:01 pm to GynoSandberg
quote:along with that, how do you regulate the temps in said ice chest, which is sure to fluctuate pretty frequently? or maybe not.
How do you heat the water in an ice chest?
Posted on 7/22/15 at 1:03 pm to The Egg
You heat the water on the stove. The insulation from the ice chest actually does a very respectable job of holding the temp within an acceptable range for quite a long time.
I doubt you'd want to do a 48-hour project in one, but you could easily do steaks, chicken, or fish.
I doubt you'd want to do a 48-hour project in one, but you could easily do steaks, chicken, or fish.
Posted on 7/22/15 at 1:04 pm to The Egg
Heat water on the stove to a few degrees above your target temp, pour in cooler, add meat, cover. It'll vary cooler to cooler, but mine lost a few degrees per hour. I topped off with boiling water to bring it back up to target.
Posted on 7/22/15 at 1:23 pm to BottomlandBrew
Sounds like a pain in the arse and you still would have inconsistencies
Rather just buy a sous vide
Rather just buy a sous vide
Posted on 7/22/15 at 1:36 pm to GynoSandberg
Yea he just heated the water on the stove and poured it into an ice chest and it held temperature for the 2 hours that he cooked the ribeyes. I wasn't thinking about cooking stuff for much longer periods in my other post, obv it wouldn't work if you were going that route.
Posted on 7/22/15 at 4:16 pm to GynoSandberg
I agree with the inconsistencies being a possible issue. I got my Anova for $149 when it was posted for Father's Day.
For just myself and wife a large 20 quart pot is plenty big enough. I also just use ziploc bags and haven't gone with the vacuum sealer yet.
I still really like the taste of food prepared on the grill but this is pretty close. It's a tough choice between the charcoal flavor and the perfect sous vide texture/temp.
It's also a no brainer for cooking during the week or any time I don't want the hassle or have the time for the grill. Pop a steak or pork tenderloin in the bag for a couple of hours before I want to eat and walk away. Quick sear and we're good to go.
For just myself and wife a large 20 quart pot is plenty big enough. I also just use ziploc bags and haven't gone with the vacuum sealer yet.
I still really like the taste of food prepared on the grill but this is pretty close. It's a tough choice between the charcoal flavor and the perfect sous vide texture/temp.
It's also a no brainer for cooking during the week or any time I don't want the hassle or have the time for the grill. Pop a steak or pork tenderloin in the bag for a couple of hours before I want to eat and walk away. Quick sear and we're good to go.
Posted on 7/22/15 at 5:05 pm to Dave Worth
I love the grill flavor too, which is why I prefer to finish on the Primo. I have a propane torch that I have used to finish steaks and the grill is 100x better.
some ribeyes i did the other day
some ribeyes i did the other day
Posted on 7/22/15 at 6:12 pm to Ash Williams
I'm amazed at how awful you guys are behind the grill that you have to boil steaks in ziplock bags.
Posted on 7/22/15 at 6:48 pm to Dooshay
I don't know if you're trolling or not, but this is just ignorant.
First, it's not boiling. A medium rare steak is cooked at 130 degrees, some 82 degrees shy of boiling. Second, many restaurants use this method, even if you don't know it. It allows precise control of the temperature. It allows you to cook items at lower temperatures while still being safe to consume. It changes the texture. It retains more moisture than traditional methods. It allows you flexibility in timing unparalleled by other methods.
It's just a tool. There are many ways to cook a steak, including the grill, a cast iron pan, the oven, combinations of the above, and even sous vide. Use the right tool for the job. I don't cook everything in the sous vide, just like I don't cook everything on the stovetop or on the grill.
First, it's not boiling. A medium rare steak is cooked at 130 degrees, some 82 degrees shy of boiling. Second, many restaurants use this method, even if you don't know it. It allows precise control of the temperature. It allows you to cook items at lower temperatures while still being safe to consume. It changes the texture. It retains more moisture than traditional methods. It allows you flexibility in timing unparalleled by other methods.
It's just a tool. There are many ways to cook a steak, including the grill, a cast iron pan, the oven, combinations of the above, and even sous vide. Use the right tool for the job. I don't cook everything in the sous vide, just like I don't cook everything on the stovetop or on the grill.
Posted on 7/23/15 at 1:01 am to WhosTommy
When I was a kid my mom would buy boil in bag pot roasts from sam's club. They were pretty bad.
I'm awfully impressed at the marketing and fad created by slapping a French name on something that takes 10 times longer to "cook" than it should.
Shouldn't you vacuum seal the bags? It looks like your zip locks leaked bc that thing looks nasty.
Not mention the BPA you are injecting in your steak by cooking it in plastic.
I'm awfully impressed at the marketing and fad created by slapping a French name on something that takes 10 times longer to "cook" than it should.
Shouldn't you vacuum seal the bags? It looks like your zip locks leaked bc that thing looks nasty.
Not mention the BPA you are injecting in your steak by cooking it in plastic.
Posted on 7/23/15 at 1:50 am to Dooshay
quote:Uh oh. Here comes the sarcasm from a pitchfork wielding naysayer who's probably never even attempted to cook sous vide. People who don't understand will want to burn you like a witch Ash. Dooshay, your ignorance is mildly entertaining, and welcome to the previous century.
I'm awfully impressed at the marketing and fad created by slapping a French name on something that takes 10 times longer to "cook" than it should.
Folks on TD seem to be more receptive to sous vide now that more of us have dabbled with the cooking method. Most of the flack seems to come from those who don't even know shite about it and have never tried it. Those of us who have know that it can be a very useful cooking method for the right applications.
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