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I just jumped on the sous vide bandwagon
Posted on 7/20/19 at 4:26 pm
Posted on 7/20/19 at 4:26 pm
I know, I'm late to the party. My first cook was a couple of boneless center cut chops, about an inch thick. They turned out great.
Does anyone have any go-to recipes that they use regularly?
Does anyone have any go-to recipes that they use regularly?
9
Posted on 7/20/19 at 5:37 pm to nateslu1
Look up chef steps “can’t f*** it up” eggs Benedict.
Posted on 7/20/19 at 7:10 pm to Jibbajabba
Got a bone in strip finishing up right now.
Boneless chicken breast are the best thing in my opinion when compared to traditional cooking.
Boneless chicken breast are the best thing in my opinion when compared to traditional cooking.
This post was edited on 7/20/19 at 7:11 pm
Posted on 7/20/19 at 7:41 pm to nateslu1
Big fan of New York Strips in a sous vide.
Also, creme brulee is pretty easy to make as well if you feel like impressing somebody.
Also, creme brulee is pretty easy to make as well if you feel like impressing somebody.
This post was edited on 7/20/19 at 7:41 pm
Posted on 7/20/19 at 9:19 pm to BlackCoffeeKid
quote:
Big fan of New York Strips in a sous vide.
Also, creme brulee is pretty easy to make as well if you feel like impressing somebody
That's exactly what I have in the sous vide now. Got a blowtorch and Searzall today so I'm ready to try it out.
FYI/psa or whatever but Matherne's has whole New York Strips for $4/lb it's USDA Select but still a great price.
On the topic of what to sous vide. Try a pork loin or a roast.
This post was edited on 7/20/19 at 9:22 pm
Posted on 7/20/19 at 9:41 pm to KamaCausey_LSU
I’ll also second the ny strip. Sous vide shines on thick cut steaks. Thick cut well marbled ribeyes don’t render the fat enough for my taste when they stay in the 129-131f range. Strips don’t have that problem because they are a little leaner and what fat they do have is usually evenly marbled so it can render better. That is just my opinion.
In the interest of disclosure, I have always been a NY strip fan, then filet, then ribeye.
ETA: I completely forgot that my favorite thing of all time to throw in the water bath is chateaubriand. It makes an incredibly impressive presentation when you pull out half of a beef tenderloin cooked to perfection.
In the interest of disclosure, I have always been a NY strip fan, then filet, then ribeye.
ETA: I completely forgot that my favorite thing of all time to throw in the water bath is chateaubriand. It makes an incredibly impressive presentation when you pull out half of a beef tenderloin cooked to perfection.
This post was edited on 7/20/19 at 9:44 pm
Posted on 7/20/19 at 9:50 pm to nateslu1
Posted on 7/20/19 at 10:40 pm to nateslu1
50% downvotes already just by mentioning that evil term.
Welcome to the club
Welcome to the club
Posted on 7/20/19 at 10:54 pm to nateslu1
I like to prepare corn on the cobb sous vide then grill it.
In each bag I put, two ears of corn that have been peeled and silks removed (you don't have to be too anal with the silks because they will burn off), four tablespoons of butter, two teaspoons of truffle salt, and a large smashed clove of garlic. Bathe at 180°F for half an hour.
The corn is completely cooked at this point & you can eat it as is. I like to preheat the grill & roast the corn for extra flavor. Carefully open each bag & reserve any liquid in the bags. Use this liquid for basting the corn as it grills.
The corn cooks in its own juices and butter and is basted with the cooking liquid, resulting in Juicy buttery tender roasted corn.
In each bag I put, two ears of corn that have been peeled and silks removed (you don't have to be too anal with the silks because they will burn off), four tablespoons of butter, two teaspoons of truffle salt, and a large smashed clove of garlic. Bathe at 180°F for half an hour.
The corn is completely cooked at this point & you can eat it as is. I like to preheat the grill & roast the corn for extra flavor. Carefully open each bag & reserve any liquid in the bags. Use this liquid for basting the corn as it grills.
The corn cooks in its own juices and butter and is basted with the cooking liquid, resulting in Juicy buttery tender roasted corn.
Posted on 7/20/19 at 11:39 pm to BigDropper
32 hr prime brisket at 131 
Posted on 7/21/19 at 8:57 am to financetiger
Can't wait to try that salmon.
Sous vide is awesome. I still prefer to cook thinner steaks on the grill, and I prefer salmon grilled on cedar, but the sous vide is the only way I cook chicken breasts anymore.
2 breasts per bag. 145 degrees. 2 hours. I use garlic salt, black pepper, lemon juice, and olive oil. It's been good so far, but I think it will be better with a vacuum sealer.
Sous vide is awesome. I still prefer to cook thinner steaks on the grill, and I prefer salmon grilled on cedar, but the sous vide is the only way I cook chicken breasts anymore.
2 breasts per bag. 145 degrees. 2 hours. I use garlic salt, black pepper, lemon juice, and olive oil. It's been good so far, but I think it will be better with a vacuum sealer.
Posted on 7/21/19 at 8:59 am to Sun God
quote:
32 hr prime brisket at 131
I did a 48 hour pork spare ribs once.
Posted on 7/21/19 at 9:01 am to Langland
quote:
Sous vide machine owners are 98% men...gay men. It's a fact.
You wanna get your arse kicked by a fagot? Meet me at Sonic.
This post was edited on 7/21/19 at 9:02 am
Posted on 7/21/19 at 9:09 am to BigDropper
quote:
The corn is completely cooked at this point & you can eat it as is. I like to preheat the grill & roast the corn for extra flavor.
Why not just grill it start to finish?
Posted on 7/21/19 at 9:18 am to Langland
I hope you were drunk for that terrible post
Posted on 7/21/19 at 10:17 pm to sml71
quote:
Why not just grill it start to finish?
Because you can't poach corn in its own liquid & butter on a grill. Trust me, corn is one of my favorite foods in the vegetable category. I've cooked it many different ways trying to achieve the best possible product. This technique successfully achieves that goal.
I don't always cook corn this way but when I have time & its just a couple ears, I'll give it a go.
Posted on 7/21/19 at 10:20 pm to Jibbajabba
That looks fricking delicious
Posted on 7/22/19 at 8:53 am to HoustonGumbeauxGuy
It was and always is. Sous vide never misses.
Posted on 7/22/19 at 9:50 am to Jibbajabba
That looks great.
I cooked a nice filet last night. I have ruined my wife in regards eating at steak houses
I cooked a nice filet last night. I have ruined my wife in regards eating at steak houses
Posted on 7/22/19 at 2:46 pm to nateslu1
I've used sous vide for:
pork chops
steaks(my go to method now)
country style ribs
baby back ribs
pork belly
salmon
carrots
potatoes
pork chops
steaks(my go to method now)
country style ribs
baby back ribs
pork belly
salmon
carrots
potatoes
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