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Started By
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48 hour sous vide pork shanks - just went in the water.
Posted on 7/22/15 at 2:52 pm
Posted on 7/22/15 at 2:52 pm
Froze some canned, diced tomatoes, beef stock, and red wine (frozen so that I could vacuum seal). Mirepoix, garlic, bay leaf, and rosemary. Couple of pork shanks. 150 for two days.
Any takers on whether or not they're going to be good?
Any takers on whether or not they're going to be good?
Posted on 7/22/15 at 2:56 pm to Schwartz
quote:
Schwartz
quote:
pork
wtf?
Posted on 7/22/15 at 2:58 pm to Salmon
Could be a liberal Reform Jew, I guess.
Posted on 7/22/15 at 3:14 pm to Schwartz
So you're basically telling us all when to come over for dinner?
Posted on 7/22/15 at 7:18 pm to Schwartz
I really like pork ossobuco better than veal, but I think sous vide is going to yield very tender protein and a sauce that is lacking depth.
A long braise in the oven would be easier imho.
With that said, I look forward to hearing the results.
A long braise in the oven would be easier imho.
With that said, I look forward to hearing the results.
Posted on 7/22/15 at 10:33 pm to Schwartz
I'm anxious to hear the results as well. I don't think I've ever cooked pork at a temp over 140. Those vegetables probably won't cook properly at 150. This from Douglas Baldwin:
LINK
Perhaps a better choice would to have sauteed the mirepoix (pushing it through a strainer is an option), then putting it into a bag upright in the freezer until frozen, then into the bag with the protein.
He also continues on...
I've also read from the experts that butter should never be used in a period over four hours. I can't remember why, but I hope it doesn't ruin your two day cook.
Sounds like this may be a live and learn experience which we all go through.
The link I provided above has some very thorough information which should enlighten you. My only knock on Baldwin is that in general, his cooking times seem to be unnecessarily long.
Where did you find the Ossobuco?
ETA: I couldn't find my reference to not use butter for more than four hours, but here's an interesting read on not using fat at all...
quote:
aromatics (such as carrots, onions, celery, bell peppers, etc.) will not soften or flavor the dish as they do in conventional cooking methods because the temperature is too low to soften the starches and cell walls. Indeed, most vegetables require much higher temperatures than meats and so must be cooked separately.
LINK
Perhaps a better choice would to have sauteed the mirepoix (pushing it through a strainer is an option), then putting it into a bag upright in the freezer until frozen, then into the bag with the protein.
He also continues on...
quote:
only wine presents any significant problems when cooking sous vide. If the alcohol is not cooked off before marinating, some of it will change phase from liquid to vapor while in the bag and cause the meat to cook unevenly. Simply cooking off the alcohol before marinating easily solves this problem.
I've also read from the experts that butter should never be used in a period over four hours. I can't remember why, but I hope it doesn't ruin your two day cook.
Sounds like this may be a live and learn experience which we all go through.
The link I provided above has some very thorough information which should enlighten you. My only knock on Baldwin is that in general, his cooking times seem to be unnecessarily long.
Where did you find the Ossobuco?
ETA: I couldn't find my reference to not use butter for more than four hours, but here's an interesting read on not using fat at all...
quote:
I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. I also repeated the test with some thyme sprigs and garlic added to each bag. Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats.
This post was edited on 7/22/15 at 10:57 pm
Posted on 7/22/15 at 10:38 pm to Schwartz
Schwartz, I'M GINNA PLATZ!!!
Posted on 7/23/15 at 6:29 am to Degas
quote:
only wine presents any significant problems when cooking sous vide. If the alcohol is not cooked off before marinating, some of it will change phase from liquid to vapor while in the bag and cause the meat to cook unevenly. Simply cooking off the alcohol before marinating easily solves this problem.
I'm hesitant to take advice from an expert that doesn't know that alcohol doesn't really cook off in most cases. It takes hours at a low simmer to cook off alcohol, and even then there is still some left.
Posted on 7/23/15 at 8:26 am to Schwartz
Sous vide is great, but pork shank needs slow braise. Not a slow bath.
Posted on 7/23/15 at 8:41 am to AppyTiger
I don't think this is going to be a good experience for him.
Posted on 7/24/15 at 9:30 am to Schwartz
bump
So my IT guy said that his old neighbor was doing some 48 hr pork Sous Vide via FB. I because I pulled up TD while he pulled up his FB and it was the same pictures
So my IT guy said that his old neighbor was doing some 48 hr pork Sous Vide via FB. I because I pulled up TD while he pulled up his FB and it was the same pictures
Posted on 7/24/15 at 9:41 am to LSUvegasbombed
Time to create an alter!
Posted on 7/24/15 at 9:45 am to Schwartz
You selling your BGE soon? You don't need it with that sous vibe.
Posted on 7/25/15 at 1:03 am to Schwartz
Do we get some pics and feedback from the results?
Posted on 7/25/15 at 6:19 pm to BottomlandBrew
quote:
alcohol doesn't really cook off in most cases.
After a 15 minute simmer, only about 40% of the alcohol remains. At 2.5 hours at simmer (about the time it would take to braise pork shanks), only 5% of the alcohol remains. LINK
I wonder how much of the alcohol remains after a 48 hour vac sealed sous vide cook?!
Posted on 7/29/15 at 3:36 am to Schwartz
Schwartz, for the love of Jesus, how did it turn out?
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