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Started By
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re: Sous Vide Recipes, Tips & Tricks?
Posted on 1/2/23 at 9:17 am to Roman Candle Tag
Posted on 1/2/23 at 9:17 am to Roman Candle Tag
First cook was Spicy Rubbed Sous Vide Pork Chops.
I had some 1 1/2" bone in chops and they turned out super tender! Left them in the water at 140 for 3 hrs, just due to timing of other dishes. I finished them on the BGE at 450 for 90 seconds a side. I might tweak the recipe next time & delete some of the molasses or brown sugar & try 500 on the BGE to finish with a better crust.
Had one ziplock fail in the water. My vacuum sealer will be here on Friday.
I had some 1 1/2" bone in chops and they turned out super tender! Left them in the water at 140 for 3 hrs, just due to timing of other dishes. I finished them on the BGE at 450 for 90 seconds a side. I might tweak the recipe next time & delete some of the molasses or brown sugar & try 500 on the BGE to finish with a better crust.
Had one ziplock fail in the water. My vacuum sealer will be here on Friday.
This post was edited on 1/2/23 at 9:18 am
0
Posted on 1/2/23 at 11:08 am to slacker130
I finally broke down and got one. Chicken thighs, wings, and thick rib chops have been great. Going to look for a small tri-tip today.
Posted on 1/3/23 at 2:47 am to Roman Candle Tag
quote:
Hes got to be the one that dv'd every post on this three page thread.
Nope. I'm not immature. But I'm still not cooking in a bag.
Posted on 1/3/23 at 9:05 am to saintsfan1977
quote:Why?
But I'm still not cooking in a bag.
Posted on 1/3/23 at 9:22 am to Irregardless
quote:
Chicken thighs, wings, and thick rib chops have been great
Does sous vide make much of a difference with chicken thighs? I've seen on here plenty that sous vide is a game changer for chicken breast and thick pork chops, but I don't think I've seen many talk about thighs
Posted on 1/3/23 at 9:30 am to AlxTgr
quote:
But I'm still not cooking in a bag.
Why?
irrational thinking the food is being boiled without giving a thought to the science.
Posted on 1/3/23 at 9:41 am to t00f
quote:This is one of the strangest reactions to Sous Vide. people hating on something they don't understand, at all.
boiled
Posted on 1/3/23 at 9:55 am to Irregardless
quote:
Chicken thighs, wings
How are you doing them?
Posted on 1/3/23 at 9:57 am to AlxTgr
yep. The second I see someone say boiled meat I dismiss the post.
Posted on 1/3/23 at 12:44 pm to jchamil
quote:
Does sous vide make much of a difference with chicken thighs?
Thighs are my absolute favorite part of the chicken. I air fry them, smoke them, grill them. Even though they are pretty forgiving, still occasionally get that dark pink and tough pulls from "undercooking" even when the meat is to temp.
With the sous vide the meat pulls clean and you don't have to wirry about undercooking or overcooking.
Thighs - 165 for two hours. 1.5 is probably plenty. Pat dry and put under the broiler if you want to crisp up the skin.
Wings - 165 for one hour if you want them to maintain some structure and firmness. 160 for two hours if you want them to fall off the bone. I usually finish them on the grill to crisp them up.
Last night I got a couple petit prime strips from Robert's ($12.56 a pound, fyi) and sous vide at 133 for two hours and finished in a pan. Fat cap was like butter. Absolutely one of the best steaks I have cooked.
This post was edited on 1/3/23 at 12:45 pm
Posted on 1/3/23 at 1:50 pm to Irregardless
quote:Going to have to try this.
Thighs - 165 for two hours. 1.5 is probably plenty. Pat dry and put under the broiler if you want to crisp up the skin.
Posted on 1/4/23 at 6:23 am to AlxTgr
I’ve never used one. Is there a way to do steaks, how they are done, at the same time? For example, doing one medium rare and one well done at the same time. Do you just sear the done one longer?
Posted on 1/4/23 at 8:24 am to AlxTgr
quote:
Going to have to try this.
I cook a ton of wings & thighs on the BGE, did thighs last night. A thermapen has made it easy nail them every time, crispy & cooked worry free.
I will give it a go w/ the SV. My vacuum sealer comes in today.
Posted on 1/4/23 at 8:57 am to SOLA
quote:Hmmm, I have always done mine to medium rare. If I had to get two to different doneness, I would just take one out, then raise the water temp for the second one. Then, when it's at temp, lower and put the other one back in just in case it cooled too much.
Is there a way to do steaks, how they are done, at the same time? For example, doing one medium rare and one well done at the same time. Do you just sear the done one longer?
Posted on 1/4/23 at 12:24 pm to AlxTgr
quote:
Hmmm, I have always done mine to medium rare. If I had to get two to different doneness, I would just take one out, then raise the water temp for the second one. Then, when it's at temp, lower and put the other one back in just in case it cooled too much.
I have always done the opposite. Hot water with the more well done steak for 1 hour, then cool the water with tap water to less well done temp and leave both steaks in until you are ready for them.
Posted on 1/4/23 at 1:18 pm to Jibbajabba
quote:
Hot water with the more well done steak for 1 hour, then cool the water with tap water to less well done temp and leave both steaks in until you are ready for them.
Posted on 1/5/23 at 6:09 pm to SOLA
slacker130- we did 145 degrees for 1 1/2 hours and they were only about 3/4" thick, Browned in hot cast iron, they were not THAT tender. Any help?
Posted on 1/5/23 at 9:03 pm to Deactived
quote:he is talking about pork chops
What cut of meat?
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