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re: Center cut 2in bone in pork chop - sous vide (pics)
Posted on 1/7/17 at 10:52 am to GynoSandberg
Posted on 1/7/17 at 10:52 am to GynoSandberg
Yup. Tigerstuck had a good explanation, but to put it in simpler terms, what I know the "danger zone" to be is between 40 degrees and 140 degrees for up to 4 hours. If you take meat with ample thickness out of the bath and directly into the fridge, it will not cool down below 40 degrees within four hours. The ice bath plunges it below 40 very quickly. The quicker it's out of that danger zone, the better. Therefore the ice bath is a very important step to know for those just starting out. I will towel dry my bags off, but often I will take the bags directly from the ice bath and put them directly into the freezer for future meals.
1
Posted on 1/7/17 at 11:07 am to Degas
quote:
Because you'll need to plunge cooked sous vide foods into an ice water bath in order to cool it down extremely rapidly. If not, you'll risk foods hovering in the dreaded danger zone.
Posted on 1/7/17 at 1:05 pm to Howyouluhdat
Right on cue, the ignorant returns to mock that which he doesn't understand.
What do you think confuses him more: sous vide or why the billy goats keep trying to cross his bridge?
What do you think confuses him more: sous vide or why the billy goats keep trying to cross his bridge?
Posted on 1/7/17 at 1:25 pm to Howyouluhdat
quote:We get it. You (won't) comprehend any advantages of sous vide, and that's ok. It's not for everyone, but please allow these positive discussions to continue without pelting us with unwanted negative interruptions. No one gives a shite anymore that you're outraged by those who dabble in this cooking method.
Howyouluhdat
Posted on 1/7/17 at 1:42 pm to Degas
quote:
Howyouluhdat
Posted on 1/7/17 at 1:43 pm to Degas
Appreciate the explanation, fellers 
Posted on 1/7/17 at 3:27 pm to ruzil
Have y'all tried SV on the ribeye caps from Costco?
Posted on 1/7/17 at 3:39 pm to Uncle JackD
quote:
Have y'all tried SV on the ribeye caps from Costco?
I personally don't like SV for cuts like ribeye; the marbling doesn't really melt into the meat as well as it would with a grill or a cast iron pan. My experience is that fattier meats do better with direct heat cooking. I find SV more suited to leaner cuts like strip or leaner meats like chicken, pork, fish, etc.
This post was edited on 1/7/17 at 3:41 pm
Posted on 1/7/17 at 4:29 pm to Uncle JackD
quote:
Have y'all tried SV on the ribeye caps from Costco?
I did this once with the SV and, while it was good, it would have turned out better with a quick hot sear on the grill.
I only had it in the water for about one hour and there is a possibility that a much longer cook time would have yielded a better product.
Posted on 1/8/17 at 11:32 am to ruzil
Do y'all notice a difference whether you season meat before or after it cooks?
Posted on 1/8/17 at 11:33 am to Uncle JackD
I was very tempted to get these mules
Posted on 1/8/17 at 11:39 am to Uncle JackD
Posted on 1/8/17 at 11:41 am to Uncle JackD
It can depend on the length of the cook. If I'm going for longer than an hour I'm not going to add any salt. Salt is salt and it's still going to draw moisture out of the meat even with sous vide cooking. No bueno. I have a salmon seasoning blend (without salt) that I rub onto fillets which go into my freezer before cooking.
There is also a debate whether to sear meat before or after it's bagged.
There is also a debate whether to sear meat before or after it's bagged.
Posted on 1/8/17 at 1:47 pm to Degas
Just downloaded the joule app to check it out and compare cook temps to anova... it's really nice. Anova's app could just some updating.
Posted on 1/8/17 at 4:37 pm to Uncle JackD
SV chicken thighs were legit. Maybe the best thing I've tasted from it yet
165* x 2 hours
I had pmans on icing them and refrigerating them to cook throughout week but I think 2 of the bags had leaks... there was quite a bit of liquid in them. I think I'm gonna start flash freezing before vacuuming so the juices stop fricking up my seal.
165* x 2 hours
I had pmans on icing them and refrigerating them to cook throughout week but I think 2 of the bags had leaks... there was quite a bit of liquid in them. I think I'm gonna start flash freezing before vacuuming so the juices stop fricking up my seal.
Posted on 1/8/17 at 5:04 pm to Uncle JackD
Holy frick, I am super glad I looked at this thread.
I just used my anova for the first time. I went with as bland as possible because I want to eat a lot healthier. My arch nemesis, boneless skinless chicken breast. All I put in the bag was a little fresh rosemary, lemon slices, and some ground pepper. It was the best damn chicken breast I have had in a long damn time. Didn't take pics because I was really skeptical, will try next time.
You may have extended my life a few years. Thank you...
I just used my anova for the first time. I went with as bland as possible because I want to eat a lot healthier. My arch nemesis, boneless skinless chicken breast. All I put in the bag was a little fresh rosemary, lemon slices, and some ground pepper. It was the best damn chicken breast I have had in a long damn time. Didn't take pics because I was really skeptical, will try next time.
You may have extended my life a few years. Thank you...
This post was edited on 1/8/17 at 5:04 pm
Posted on 1/8/17 at 6:51 pm to Dam Guide
And another joins the flock
I did sous vide creme brûlée today. Pretty amazing and so easy.
I did sous vide creme brûlée today. Pretty amazing and so easy.
This post was edited on 1/8/17 at 6:52 pm
Posted on 1/8/17 at 7:05 pm to Salmon
I've been eyeballing that lately. Is it really that good?
Posted on 1/8/17 at 7:07 pm to Jibbajabba
I love creme brûlée, so yeah, I think so
And I have always been weary of making custards on the stove. This was absurdly easy.
And I have always been weary of making custards on the stove. This was absurdly easy.
Posted on 1/8/17 at 7:13 pm to Salmon
Creme brûlée?
WTF? Where are y'all finding these recipes?
WTF? Where are y'all finding these recipes?
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