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re: Sous Vide Questions
Posted on 12/8/18 at 10:57 am to Joshjrn
Posted on 12/8/18 at 10:57 am to Joshjrn
quote:
You hit your temp, but in a smaller percentage of the interior of the steak
I know you’re imagining that huge grey band of over cooked meat that’s shown in all the pro-SV blog posts but it’s not hard to get a steak with a fully med-rare center using traditional methods if you know how to cook.
quote:
As for the smoke, I imagine that's simply personal preference
It’s definitely a preference. Without smoke I still get a better crust with a reverse sear thanks to the 30-60 minutes my steak exterior was being dried out by the warm air in the pit/oven
This post was edited on 12/8/18 at 11:02 am
1
Posted on 12/8/18 at 11:03 am to DBAG DREW
Cooks incredible corn on the cob.
Posted on 12/8/18 at 11:23 am to Shockthamonkey
Posted on 12/8/18 at 11:23 am to Tigertown in ATL
Spiral cut hot dogs.
Place in vac seal bag.
Add hormel no bean chili.
Seal and sous vide 1 hour@140F.
Best.hot dogs.ever!
Place in vac seal bag.
Add hormel no bean chili.
Seal and sous vide 1 hour@140F.
Best.hot dogs.ever!
Posted on 12/8/18 at 11:23 am to Janky
quote:
I think it changes the texture of the steak. It makes it more like a prime rib texture. My opinion only.
I agree with you. I feel like it makes the beef a bit mealy. I’ll do traditional reverse sear steaks, rib roasts, etc all day long over using the sous vide. Now using sous vide for pork tenderloin, on the other hand...
Posted on 12/8/18 at 11:32 am to GeauxldMember
If y’all are getting texture changes in steaks, they are being cooked too long.
Posted on 12/8/18 at 11:35 am to GeauxldMember
I would say a pretty consistent temp throughout. This was reverse seared.
Posted on 12/8/18 at 11:36 am to Janky
Janky as good as that looks you gotta rest those things. Look at all that juice just falling out on the plate!! You better have a good yeast roll to get that stuff up!
That being said, that looks rediculously good.
That being said, that looks rediculously good.
Posted on 12/8/18 at 11:42 am to Jibbajabba
quote:
If y’all are getting texture changes in steaks, they are being cooked too long.
How long and what temp would you use on a 1-1/2” NY strip? I think I did 126 @ 75 minutes last time I tried the SV method.
Posted on 12/8/18 at 11:53 am to GeauxldMember
You don’t wanna go to war with sous vide steak guy
Tread lightly baw
Tread lightly baw
Posted on 12/8/18 at 11:53 am to GeauxldMember
1.5 inches I would go a little warmer (129-132) but otherwise the time is right. 129x90minutes is my personal go to for steaks.
I don’t think there is anything wrong with your time and temp. I honestly don’t know why you would be feeling texture changes. I have never felt texture changes for steaks cooked less than 4 hours.
I have, however, put a London broil in for 24 hours and the dang thing about poured out of the bag. It was quite disgusting. I took a bite just to say I did but it was like trying to sear and eat meat flavored jello.
I don’t think there is anything wrong with your time and temp. I honestly don’t know why you would be feeling texture changes. I have never felt texture changes for steaks cooked less than 4 hours.
I have, however, put a London broil in for 24 hours and the dang thing about poured out of the bag. It was quite disgusting. I took a bite just to say I did but it was like trying to sear and eat meat flavored jello.
Posted on 12/8/18 at 12:36 pm to CHEDBALLZ
quote:
Can I use a regular pot as a vessel for a sous vide machine?
I use a big stock pot for mine.
Did a pork loin a few days ago that came out amazing.
Burgers are also great sous vide.
Posted on 12/8/18 at 12:45 pm to LSUBoo
Yes. Burgers are really good.
What time and temp do you cook the pork tenderloin?
What time and temp do you cook the pork tenderloin?
Posted on 12/8/18 at 12:57 pm to Janky
Did 140 for 2.5 hours. It was a pretty big loin, maybe 6 pounds.
Posted on 12/8/18 at 12:59 pm to Tigertown in ATL
I just got one. Cooked the best thick-cut pork chop I’ve ever had. Game changer on pork.
Posted on 12/8/18 at 2:07 pm to CHEDBALLZ
quote:
Can I use a regular pot as a vessel for a sous vide machine
Absolutely. I typically just use a stock pot and cover the top with foil to prevent evaporation. I've been meaning to get some of those hot water bath balls.
Posted on 12/8/18 at 2:44 pm to CHEDBALLZ
quote:
Can I use a regular pot as a vessel for a sous vide machine?
Dude, I use my SINK. Anything clean that is water tight can work provided that you don't get too much evaporation that your vessel empties and that you don't lose so much heat through your vessel that the circulator can't maintain temp. I just drop a bunch of ping pong balls into the sink until I get a full layer to act as a cover to limit heat loss and evaporation on long cooks.
Think of it like a floating roof on a big oil tank.
This post was edited on 12/8/18 at 2:48 pm
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