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re: Sous Vide recipes
Posted on 1/29/20 at 12:04 pm to Jibbajabba
Posted on 1/29/20 at 12:04 pm to Jibbajabba
I’ve been on the sous vide train for a couple of years. A chuck roast run for about 36 hours on a medium rare temp, results in something that will pass for prime rib. The drippings in the bag are a perfect au jus.
I did these for French Dips for the Bama game. Absolutely delicious.
I did these for French Dips for the Bama game. Absolutely delicious.
0
Posted on 1/29/20 at 12:11 pm to mylsuhat
quote:
Finishing in the smoker will do nothing for the brisket because once it's cooked it's not going to take the smoke like a raw piece of meat does
The videos I've seen start with a low temperature smoke and then sous vide and sear to finish.
Getting a smoker for a wedding present soon, so I can't wait to try that method out.
Posted on 1/29/20 at 12:49 pm to mylsuhat
quote:I understand what you're saying, but I did my first one like this last weekend, and it was fantastic.
One of my friends talks about doing a brisket for 36 hrs and finishing it off on a smoker. Anyone tried that method or one similar?
Finishing in the smoker will do nothing for the brisket because once it's cooked it's not going to take the smoke like a raw piece of meat does
Posted on 1/30/20 at 7:46 am to mylsuhat
UPDATE:
Came out absolutely delicious! Highly reccomend trying this in your Sous Vide
Rare deer roast, sous vide at 130 for 20 hours, over arugula salad with roasted pine nuts and shaved Parmigiano-Reggiano.
ETA: Arugula Salad Dressing
Fresh ground pepper
1 tablespoon finely chopped chives
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dijon mustard
1/8 teaspoon sea salt
FWIW I doubled the recipe
quote:
I have a deer roast in mine right now. 130* for 20 hours.
The plan is to remove it, sear, rest, slice thin. Then I will top an arugula salad with the rare and tender roast
Came out absolutely delicious! Highly reccomend trying this in your Sous Vide
Rare deer roast, sous vide at 130 for 20 hours, over arugula salad with roasted pine nuts and shaved Parmigiano-Reggiano.
ETA: Arugula Salad Dressing
Fresh ground pepper
1 tablespoon finely chopped chives
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dijon mustard
1/8 teaspoon sea salt
FWIW I doubled the recipe
This post was edited on 1/30/20 at 7:56 am
Posted on 1/30/20 at 7:49 am to mylsuhat
hell yes
thank you for the Saturday night dinner idea
thank you for the Saturday night dinner idea
This post was edited on 1/30/20 at 7:50 am
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