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re: School me on Sous vide
Posted on 12/27/16 at 12:50 pm to Uncle JackD
Posted on 12/27/16 at 12:50 pm to Uncle JackD
I bought one of those big rubbermaid containers that was a suggested product on Amazon on the Anova page. Cover with aluminum foil if it's going for 12+ hours, especially if higher temp (+150) to prevent evaporation
1
Posted on 12/27/16 at 1:17 pm to LSUSPARKY621
quote:
I bought one of those big rubbermaid containers that was a suggested product on Amazon on the Anova page. Cover with aluminum foil if it's going for 12+ hours, especially if higher temp (+150) to prevent evaporation
same here ... think it was a 12 quart rubbermaid container ... sous vide will put out some heat at 140ish or more (more than you might find acceptable) ... i put mine outside on the deck xmas day to cook some pork tenderloins and steaks ...
Posted on 12/29/16 at 12:07 pm to tiderider
Appreciate the info, fellas. Got my cooker in yesterday and had to fire it up for lunch today.
I am beyond impressed with the results. I left it in the tub for 90 minutes at 139 .5° For a perfect medium. Finished it at BGE at 500 for 45 seconds on each side.
I am beyond impressed with the results. I left it in the tub for 90 minutes at 139 .5° For a perfect medium. Finished it at BGE at 500 for 45 seconds on each side.
This post was edited on 12/29/16 at 12:08 pm
Posted on 12/29/16 at 12:28 pm to Uncle JackD
That looks awesome!!! I am doing pork chops tonight with mine. Hope those come out nice!
Posted on 12/29/16 at 12:29 pm to Jibbajabba
This was my first time I turned it on and pretty much winged it... perfect results imo.
I have chicken Breast defrosting to cook tonight.
I have chicken Breast defrosting to cook tonight.
This post was edited on 12/29/16 at 12:30 pm
Posted on 12/29/16 at 12:31 pm to Uncle JackD
Not bad, IWEI
Posted on 12/29/16 at 12:43 pm to Uncle JackD
Can you drop stuff in frozen? Like if I have a bunch of steaks or breast seasoned, vac packed, and frozen.
Posted on 12/29/16 at 12:49 pm to NOLAGT
Yes.
Posted on 12/29/16 at 12:51 pm to BottomlandBrew
Can I put more than one piece of meat per vacuum bag or should each piece get its own home?
Posted on 12/29/16 at 1:00 pm to Uncle JackD
quote:
Can I put more than one piece of meat per vacuum bag or should each piece get its own home?
I've done multiple pieces of meat in a single bag before with no issues. Just make sure you have space in between each piece.
One tip I'll give is to make sure you have a very dry surface before searing. I prefer to sear before the sous vide while the steak is still cold and the surface is dry from the cold air in the fridge. Here's a thread I posted a while back after trying the presear LINK
Posted on 12/29/16 at 1:14 pm to Delacroix
Got one for christmas. Did a strip on tuesday. 130 degrees for 2 hours. Then seared on a 600 degree grill. Was the best steak ive ever cooked. Im hooked
Posted on 12/29/16 at 1:23 pm to Cosmo
quote:Pretty much what I did except I went 139. I will finish on cast iron next time to compare to finishing over lump charcoal.
Got one for christmas. Did a strip on tuesday. 130 degrees for 2 hours. Then seared on a 600 degree grill. Was the best steak ive ever cooked. Im hooked
quote:
Was the best steak ive ever cooked
Same here. And I've cooked quite a few
This post was edited on 12/29/16 at 1:24 pm
Posted on 12/29/16 at 1:24 pm to Uncle JackD
Yeah next time im gonna throw the cast iron on the grill instead. A little crustier sear would have been nice
Gonna try tuna steaks tomorrow i believe
Gonna try tuna steaks tomorrow i believe
This post was edited on 12/29/16 at 1:26 pm
Posted on 12/29/16 at 1:27 pm to Cosmo
Post tuna results here if you remember. I've been eying some killer tuna at Costco lately.
Posted on 12/29/16 at 1:29 pm to Uncle JackD
Hmmm not sure about the tuna like that. I do mine on the grill at 5-600 for a min a side. Why do it Sous Vide?
Posted on 12/29/16 at 1:31 pm to Cosmo
quote:
Yeah next time im gonna throw the cast iron on the grill instead. A little crustier sear would have been nice
only way I sear off a steak.
Posted on 12/29/16 at 1:33 pm to Janky
Skillet on primo or is that from stove? I guess both would give same results Eh?
Posted on 12/29/16 at 1:34 pm to Uncle JackD
Primo.
Posted on 12/29/16 at 1:41 pm to Cosmo
quote:
Yeah next time im gonna throw the cast iron on the grill instead.
Do you own a propane burner? If so...
Posted on 12/29/16 at 2:36 pm to Uncle JackD
I would imagine a skillet on the grill would yield a good slight smoke flavor vs the stove or propane burner.
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