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Started By
Message
Teach me to Sous Vide
Posted on 1/9/18 at 9:45 am
Posted on 1/9/18 at 9:45 am
I got an Anova Sous Vide for Christmas. So far I have tried just a couple of things and not been really impressed with the proteins. The carrots were delicious. The pork chops and chicken were meh.
What are your favorite things to sous vide and what recipes can you share?
What are your favorite things to sous vide and what recipes can you share?
11
Posted on 1/9/18 at 9:47 am to bobaftt1212
quote:
What are your favorite things to sous vide and what recipes can you share?
quote:
pork chops and chicken
what temp and time are you cooking them at?
Posted on 1/9/18 at 9:48 am to bobaftt1212
If you haven't checked out Sous Vide Everything on youtube maybe give it a shot.
Posted on 1/9/18 at 10:00 am to bobaftt1212
quote:
The pork chops and chicken were meh.
Really? I haven't done chicken, but the pork tenderloin I did New Year's day was the most delicious, tender, juicy one I've ever done. S&P, whole garlic cloves, and sliced apple in the bag for 2 hours at 143 (or around there). Seared in a pan with butter and sliced apples until the loin was brown and the apples were mushy and slightly browned.
Posted on 1/9/18 at 10:01 am to GRTiger
never considered adding apples to the bag for pork loins
will try
will try
This post was edited on 1/9/18 at 10:02 am
Posted on 1/9/18 at 10:03 am to GRTiger
the chicken was at 140 degrees for 3ish hours and the pork chops were at 142 (wife put these in and went for medium well instead of medium rare) for about 90 minutes. I think the problem is the flavor profile. I have been using bad byrons which I really like on the grill but I think maybe it doesn't transition well?
Posted on 1/9/18 at 10:06 am to bobaftt1212
Chicken breast? I put oil and rosemary in the bag and season the chicken with tony's. It is delicious and great on salads.
This post was edited on 1/9/18 at 10:13 am
Posted on 1/9/18 at 10:34 am to bobaftt1212
quote:
the chicken was at 140 degrees for 3ish hours and the pork chops were at 142 (wife put these in and went for medium well instead of medium rare) for about 90 minutes. I think the problem is the flavor profile. I have been using bad byrons which I really like on the grill but I think maybe it doesn't transition well?
Are you seasoning the chicken / including a marinade? Are you finishing it on the stove top?
Posted on 1/9/18 at 10:35 am to bobaftt1212
Chicken breasts at 145F for an hour come out good with a cast iron sear. It's our go to chicken for meal prep. Filets at 131.5F (if you like rare/med rare) for an hour and then seared in cast iron are phenomenal. We have also done beef shorts ribs, flank steak, etc that came out good. It's pretty much the only way we cook meats now.
Posted on 1/9/18 at 10:46 am to bobaftt1212
quote:
the chicken was at 140 degrees for 3ish hours and the pork chops were at 142 (wife put these in and went for medium well instead of medium rare) for about 90 minutes.
Did you finish them off with a good sear afterwards? That's an important step... also have to dry them off before the sear or it'll be too much liquid in the pan.
Posted on 1/9/18 at 11:02 am to TigeRoots
quote:Do you season in the bag? Or afterwards? or both?
Chicken breasts at 145F for an hour come out good with a cast iron sear. It's our go to chicken for meal prep.
Posted on 1/9/18 at 12:06 pm to bobaftt1212
Are you using meh meat?
Posted on 1/9/18 at 12:08 pm to GRTiger
quote:
2 hours
Weak.
We got people sous vide’n shite for weeks on this board
Want a steak? Cool, see you in March
Posted on 1/9/18 at 12:21 pm to Thib-a-doe Tiger
two techniques.
Chicken was sprinkled heavily in rub and then into the bag with olive oil. Finished on the grill at around 700 degrees.
Pork chops were marinaded with olive oil, bbq rub, minced garlic and soy sauce. A bit of marinade in the bag and finished on a hot cast iron skillet with melted butter.
I didn't dry either of them so I bet that's part of it.
Chicken was sprinkled heavily in rub and then into the bag with olive oil. Finished on the grill at around 700 degrees.
Pork chops were marinaded with olive oil, bbq rub, minced garlic and soy sauce. A bit of marinade in the bag and finished on a hot cast iron skillet with melted butter.
I didn't dry either of them so I bet that's part of it.
Posted on 1/9/18 at 12:22 pm to bobaftt1212
quote:
I didn't dry either of them so I bet that's part of it.
That will make a big difference on the cast iron sear, you'll basically end up boiling them and not getting a good crust.
Shouldn't make as much of a difference finishing them on the grill.
Posted on 1/9/18 at 12:22 pm to bobaftt1212
my neighbor is big fan of Sous Vide. He did pork butts recently for 24hours then smoked them for 3 hours they were fantastic. He also did brisket for new years day that was mouth watering. Finishing on a smoker for added flavor puts the meats over the top.
Posted on 1/9/18 at 12:50 pm to bobaftt1212
It sucks don't even learn it
Posted on 1/9/18 at 4:33 pm to Thib-a-doe Tiger
quote:
We got people sous vide’n shite for weeks on this board
Want a steak? Cool, see you in March
I know you're joking, but the 48 hour ribeye cook was disgusting.
Tender... Like potted meat
48 hour brisket though
Posted on 1/9/18 at 4:59 pm to bobaftt1212
Sous Vide ice cream is on point. Give it a try.
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