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re: Sous Vide Recipes, Tips & Tricks?
Posted on 12/26/22 at 3:06 pm to BigDropper
Posted on 12/26/22 at 3:06 pm to BigDropper
Roger. So, 134F. Does anything change with bone-in vs. boneless?
1
Posted on 12/26/22 at 6:05 pm to slacker130
Biggest common mistake is thinking that more time is better because you can't "overcook" using sous vide. But too much time leads to a mushy texture steak.
Most steaks are best cooked 2h max. With a possible exception for ribeye.
Sous vide and sear/broil makes an amazing rump or eye of round roast (4-6h at 140).
Also perfect for pork tenderloin since I find pork tenderloin very easy to overcook by normal methods. 145 for 4 hours baste with bacon grease and sear.
Most steaks are best cooked 2h max. With a possible exception for ribeye.
Sous vide and sear/broil makes an amazing rump or eye of round roast (4-6h at 140).
Also perfect for pork tenderloin since I find pork tenderloin very easy to overcook by normal methods. 145 for 4 hours baste with bacon grease and sear.
Posted on 12/26/22 at 8:34 pm to TDTOM
I like pork Medium, Medium Rare if it's Duroc, Kurobuta or Berkshire.
I allow for a few degrees of carry over during searing.
The bone typically doesn't affect the doneness because the bath ensures even heat distribution.
I allow for a few degrees of carry over during searing.
The bone typically doesn't affect the doneness because the bath ensures even heat distribution.
Posted on 12/27/22 at 3:26 pm to BigDropper
I have been using it lately for BBQ wings and legs. Season how you like (apple cider or ride vinegar , black pepper , granulated garlic, onion powder,smoked paprika, slap ya mama) and soya vide at 140 for 3 .5 hours. Throw them on your hot grill to crisp the skin and add sauce. Usually finish in 15-20 minutes max. I use pecan wood in my fire pit. This has been a game changer for wings. I get the flavor and crispiness I want without any chance of burning or too strong of a smoke taste.
Posted on 12/27/22 at 3:38 pm to BigDropper
Roger that. I might sous vide a chop tonight. Thanks.
Posted on 12/27/22 at 3:58 pm to slacker130
quote:I know you mentioned steak, but a tritip done this way is absolutely fantastic. You don't have to worry about time like you do a steak. I have done them over 6 hours with no texture issues. Also, you can find them in a bag already seasoned and ready for the sous vide. It's by far my favorite use for mine.
So TLDR- what to try to cook first?
Posted on 12/27/22 at 4:00 pm to AlxTgr
quote:
I have done them over 6 hours with no texture issues.
100% and I think 6 hours is the sweet spot, 5 is not enough.
Posted on 12/27/22 at 4:04 pm to AlxTgr
quote:
I know you mentioned steak, but a tritip done this way is absolutely fantastic. You don't have to worry about time like you do a steak. I have done them over 6 hours with no texture issues. Also, you can find them in a bag already seasoned and ready for the sous vide. It's by far my favorite use for mine.
Costco used to have a tri-tip that was seasoned/marinated and in a plastic wrap. Can you just throw those in the water bath or does it have to be marked as a sous vide safe bag?
Posted on 12/27/22 at 4:10 pm to jchamil
They should be fine. Their chicken breast and wing bags are safe too.
Posted on 12/27/22 at 4:41 pm to slacker130
quote:
I've talked about buying a sous vide for years, in search of the perfect steak.
Grill is better.
Posted on 12/27/22 at 4:58 pm to slacker130
For steaks - I love the sear from a cast iron pan that has been in the oven at 450 and then gets put on a hot arse stove for a bit.
Wagyu Tallow from Amazon in the pan.
better turn your overhead fan on...
Wagyu Tallow from Amazon in the pan.
better turn your overhead fan on...
Posted on 12/27/22 at 6:13 pm to saintsfan1977
I got down voted but a grill will always beat a bag in flavor.
Posted on 12/27/22 at 8:47 pm to saintsfan1977
quote:
I got down voted but a grill will always beat a bag in flavor
Going to have to disagree with you there. A grill is great when you have plenty of intramuscular fat which will render better at high heat.
But with sous vide, the steak is literally cooking its own juices. Plus you can get a better texture with no grey band.
My opinion: grill Ribeyes, coin toss for strip, sous vide filet (and T-bone/Porterhouse).
Eta: you can also still get that grill flavor by finishing/searing on the grill.
This post was edited on 12/27/22 at 8:49 pm
Posted on 12/27/22 at 8:54 pm to saintsfan1977
quote:
I got down voted but a grill will always beat a bag in flavor.
Why?
Posted on 12/28/22 at 8:32 am to AlxTgr
quote:
I know you mentioned steak, but a tritip done this way is absolutely fantastic.
They've been tough to find around here. I'll look though, thanks for the suggestion.
Posted on 12/28/22 at 8:53 am to saintsfan1977
quote:
I got down voted but a grill will always beat a bag in flavor.
Speaking in absolutes is usually foolish.
Posted on 12/28/22 at 9:15 am to michael corleone
quote:
I have been using it lately for BBQ wings and legs.
i got a cheap Oklahoma joe smoker so it is kind of a pain in the arse to hold temp all day.
Lately ive been sous viding pork butts and chuck roast, then finishing them on the smoker. It is hard to beat. Very easy.
Posted on 12/28/22 at 9:34 am to slacker130
quote:
Tips
You can use the power of the SV to pasteurize foods. So you can have foods safely cooked under the typical temp you just have to hold them at your temp long enough.
One thing different I have done is smoked SV fried ribs. Season them and then I smoke them at 150 or so for about 30-60min just to get a little smoke flavor. Sous vide for 24hrs at 145, I just tried 152 and think that's too high so ill either drop some or just go back to 145. Pull them out the bag and let them cool then slice them into single bones. Batter in a seasoned flour mix like anything else you fry and get them golden brown. The SV for 24hrs makes the meat slide off the bone clean as a whistle.
This post was edited on 12/28/22 at 9:47 am
Posted on 12/28/22 at 11:21 am to t00f
Smoke
Posted on 12/28/22 at 11:52 am to slacker130
I have the Anova 500 watt with a small tub. It is a game changer. Sous vide a seasoned steak at 125 degF for 1.5 hours.
Remove, pat dry, and let rest for 5-10 mins. Get black iron skillet with butter, garlic, olive oil, rosemary. Get super hot, sear the steak on all sides.
Remove, pat dry, and let rest for 5-10 mins. Get black iron skillet with butter, garlic, olive oil, rosemary. Get super hot, sear the steak on all sides.
This post was edited on 12/28/22 at 11:53 am
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