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Started By
Message
new to sous vide.... holy sh*t
Posted on 5/3/19 at 8:07 am
Posted on 5/3/19 at 8:07 am
i know its been discussed a thousand times, but man am i blown away. i can't believe I've just now finally got one. i will never waste another deer backstrap on the grill, unless i absolutely have to. unbelievable
16
Posted on 5/3/19 at 8:43 am to cajunbuck
So give us your recipe?
Posted on 5/3/19 at 8:43 am to cajunbuck
It is the tits for cooking meats
Nice steak and some herbs then sear is hard to top
Nice steak and some herbs then sear is hard to top
Posted on 5/3/19 at 8:46 am to cajunbuck
I was just given one, and I think it doesn't work as intended. I set the time and temp on it, put the bag of meat in the water when it reached the set temp, then the water temp kept going up. Isn't it supposed to maintain that temp to get the meat up to that temp? Meat was not good at all when the time stopped.
Posted on 5/3/19 at 8:53 am to The Spleen
Yes, they maintain the temp you set it at, temp should not continue to rise.
Posted on 5/3/19 at 9:04 am to Stexas
quote:
So give us your recipe?
I'm new to it so I'm sure there are better more refined ways but....
i just too the whole tenderloin and cut in half. patted dry and gave a pretty good coat of back yard seasoning and kosher salt, put in bags and tossed it in. 131 degrees for about 1:30. pulled out and did a light sear in cast iron. it was unreal.
Posted on 5/3/19 at 9:07 am to cajunbuck
Yep, looks great.
Sous vide is also great for reheating leftovers.
Sous vide is also great for reheating leftovers.
Posted on 5/3/19 at 9:09 am to LSUBoo
quote:
Sous vide is also great for reheating leftovers.
This.
It's the best way to reheat things like smoked pork, or brisket.
Amazing.
Posted on 5/3/19 at 9:09 am to cajunbuck
that looks incredible
makes me want to break out my sv this weekend
makes me want to break out my sv this weekend
Posted on 5/3/19 at 9:10 am to The Spleen
that might be why they gave it to you, lol. yea, the idea is that it reaches target temp and stays. albeit new, when mine hits x degree, it doesn't vary, not even by 1 for however long
Posted on 5/3/19 at 9:13 am to cajunbuck
That looks baller
Posted on 5/3/19 at 9:14 am to cajunbuck
quote:
that might be why they gave it to you, lol
Maybe, but it was brand new. He already had one and won the one he gave me at some raffle. It is some brand I've never heard of - Gramercy Kitchen. It has good reviews on Amazon, so I don't knwo.
Luckily it was just a couple of chicken breasts I ruined. I want to try a steak, but worried about ruining it.
Posted on 5/3/19 at 9:17 am to cajunbuck
So I do deer a lot. I suggest going to 129 or 128 and get a heavy sear on it 
Posted on 5/3/19 at 9:35 am to The Spleen
yea, thats odd. i guess a faulty unit. I've never heard of my brand either, power precision or something like that. so far so good, man am i impressed
Posted on 5/3/19 at 9:39 am to mylsuhat
duly noted. i did some duck breast the other night at 132 and they too were fantastic. can't wait to keep experimenting
Posted on 5/3/19 at 9:45 am to cajunbuck
Welcome to the cult
Posted on 5/3/19 at 9:48 am to cajunbuck
Damn baw, looks great!
Posted on 5/3/19 at 9:48 am to cajunbuck
Try SV Chicken breast.. Game changer.
Posted on 5/3/19 at 10:11 am to Uncle JackD
quote:
Try SV Chicken breast.. Game changer.
No doubt.
Posted on 5/3/19 at 10:25 am to Uncle JackD
porkchops also do very well
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