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re: Sous Vide recipes
Posted on 1/28/20 at 4:47 pm to Powerman
Posted on 1/28/20 at 4:47 pm to Powerman
quote:
This tri tip from Sam's. The bag works.
Probably not a good idea to be honest
I have done this with pork loins and had no problems. Can you let me know your reasoning on why a vacuum sealed bag from a store isn't good? curious
1
Posted on 1/28/20 at 5:04 pm to Mac
quote:After a couple minutes of searing on each side it’s a perfect medium rare.
129? That cow is still moo-ing
I usually let mine go for 1-2 hours at 129, haven’t gone 3 but I’m sure it’s still fine in regards to texture.
Posted on 1/28/20 at 5:04 pm to Buckeye06
The thought behind why it MAY be a bad idea is that not all plastic is rated to stay food safe at higher temps. It may release chemicals from the plastic. Also, if the plastic is sealed with adhesives instead of heat, the adhesives may break down and leach into the food.
Posted on 1/28/20 at 6:15 pm to Powerman
quote:It's not only good. It's fantastic.
Probably not a good idea to be honest
Posted on 1/28/20 at 6:16 pm to AlxTgr
I do it too with other things. Meh, I have turned out ok too.
Posted on 1/28/20 at 8:02 pm to AlxTgr
I used that to make beef jerky
Posted on 1/28/20 at 8:15 pm to keyboard_warrior9
I use it mostly for thick cuts of steak. Can’t say they taste any better but it is impossible to screw up the temp. To me sous vide really shines with pork chops and chicken
Posted on 1/28/20 at 8:55 pm to Coater
One of my friends talks about doing a brisket for 36 hrs and finishing it off on a smoker. Anyone tried that method or one similar?
Posted on 1/28/20 at 9:45 pm to Tomcat
I’ve never done the brisket but I have seasoned a chuck roast with fish salt and fish sauce, then SV for 48 hours and I must say that it was pretty tasty.
Posted on 1/28/20 at 10:52 pm to Jibbajabba
quote:What is fish salt? Red Boat makes a salt, but I'm not sure if that's what you're referring to.
fish salt
Posted on 1/29/20 at 6:05 am to Degas
That is what I am referring to.
Posted on 1/29/20 at 9:17 am to Jibbajabba
quote:Right, and this one is heat sealed. Never had one break. The temp is only like 129-132 anyway.
The thought behind why it MAY be a bad idea is that not all plastic is rated to stay food safe at higher temps. It may release chemicals from the plastic. Also, if the plastic is sealed with adhesives instead of heat, the adhesives may break down and leach into the food.
Posted on 1/29/20 at 9:47 am to Jibbajabba
quote:
Just look at those yolks.
Those yolks look pretty, but overcooked for a benny...need to be runny!
Posted on 1/29/20 at 10:24 am to Epic Cajun
quote:
I usually let mine go for 1-2 hours at 129, haven’t gone 3 but I’m sure it’s still fine in regards to texture.
It's not. Did a bone-in ribeye for 3 hours once, and the texture was just off. 2 hours is the max for me for a steak.
Posted on 1/29/20 at 10:25 am to hogan4eva
quote:
Those yolks look pretty, but overcooked for a benny...need to be runny!
I like runny yolks also but these are the consistency of warm butter. They are super creamy and when you go to eat them, they “smear” wherever you want them so you get the yolk wherever you want it and it melts when it is eaten. I have honestly never been able to get a yolk this consistency any other way.
Posted on 1/29/20 at 10:26 am to hogan4eva
Was thinking the same thing... I think this weekend im going to do an eggs benedict with pulled goose (similar to a Mississippi roast but with specklebellies). Its kinda like egg benny cochon at the ruby slipper
Posted on 1/29/20 at 11:37 am to keyboard_warrior9
I've used my sous vide for ribeyes(many times), pork chops, stuffed pork chops, pork tenderloin, turkey breast, pork belly for chashu, salmon, pork spare ribs, kalua pork and cabbage.
Posted on 1/29/20 at 11:43 am to keyboard_warrior9
I have a deer roast in mine right now. 130* for 20 hours.
The plan is to remove it, sear, rest, slice thin. Then I will top an arugula salad with the rare and tender roast
The plan is to remove it, sear, rest, slice thin. Then I will top an arugula salad with the rare and tender roast
Posted on 1/29/20 at 11:45 am to Tomcat
quote:Finishing in the smoker will do nothing for the brisket because once it's cooked it's not going to take the smoke like a raw piece of meat does
One of my friends talks about doing a brisket for 36 hrs and finishing it off on a smoker. Anyone tried that method or one similar?
Posted on 1/29/20 at 12:01 pm to mylsuhat
The recipes I’ve read, recommended low temp smoke for a couple hours, THEN seal and sous vide for many hours (24+).
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