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Thread: Sous Vide cooking

  1. #241

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    I'm trying short ribs Korean kalbi style.

    After reading this https://www.chefsteps.com/activities...-time-and-temp I decided to go 140 for 48 hrs.

    I'm using the marinade from this https://www.youtube.com/watch?v=1hLJTqRpcEE and cooking in the marinade.

    But I screwed up. I bought the kind of short ribs that are cut the opposite way, you usually get in Korean and Hawaiian style short ribs.

    ie, the left in this picture, not the right, which is what I should have bought



    Can I try to cut them after cooking (just started the cooking process this morning)? Or just serve them this way?

    Choke.

  2. #242
    Adventurer Walter Sobchak's Avatar
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    Did 10 prime 6-oz filet mignon for CE dinner. 2 hours @ 130°. threw in 3 lbs of prawn for the last 15 minutes. steak rub: garlic powder, salt, pepper, fresh tarragon. shrimp marinade: garlic-infused EVOO, a pinch of this lemon juice powder I bought at KAF, salt, pepper.

    finished the steak stovetop on the cast iron grill and the shrimp in a cast iron pan, 15 seconds per side. Plated together: steak medallion, topped with two or three prawn, Bearnaise sauce. Served with garlic mashers, roasted broccoli, rolls per my MIL recipe, and the wilted spinach salad our guests brought.

    LIFE CHANGING meal.
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  3. #243

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    I’ve got four 22oz bone-in ribeyes ready to sous vide. Cut 1” thick. Would like to target somewhere between Med rare and medium, per Mrs D’s request. Was thinking I would go 132* for 2hrs. Is that too hot/long? This n0ob would appreciate any input.
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  4. #244
    Adventurer Walter Sobchak's Avatar
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    Quote Originally Posted by Donuthole View Post
    I’ve got four 22oz bone-in ribeyes ready to sous vide. Cut 1” thick. Would like to target somewhere between Med rare and medium, per Mrs D’s request. Was thinking I would go 132* for 2hrs. Is that too hot/long? This n0ob would appreciate any input.
    129° for 2 to 2˝ hours. 4 hours max.
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  5. #245
    Somewhat Idahoan Drunk Tank's Avatar
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    I had a 10lb prime rib that I got for 5.49lb that i was going to cook for NYE but decided to break it down instead. I broke it down into 5 x 2" ribeye cap steaks, 5 eye of ribeye steaks (also 2" thick) and rack of beef ribs. I rolled the ribeye cap steaks and tied them with butchers twine, then cooked them sous vide @ 130° for 2.5 hours. I then hit them with some smoked sea salt and encrusted them with crushed black peppercorns and seared them off for about 20-30 seconds. I served them with some garlic mashers and topped with a Steak au Poivre sauce I made after searing the steaks. One of the best steaks I have ever had. If you haven't had a ribeye cap steak I highly recommend it.
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  6. #246
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    I had a 10lb prime rib that I got for 5.49lb that i was going to cook for NYE but decided to break it down instead. I broke it down into 5 x 2" ribeye cap steaks, 5 eye of ribeye steaks (also 2" thick) and rack of beef ribs. I rolled the ribeye cap steaks and tied them with butchers twine, then cooked them sous vide @ 130° for 2.5 hours. I then hit them with some smoked sea salt and encrusted them with crushed black peppercorns and seared them off for about 20-30 seconds. I served them with some garlic mashers and topped with a Steak au Poivre sauce I made after searing the steaks. One of the best steaks I have ever had. If you haven't had a ribeye cap steak I highly recommend it.
    Pics or it never happened.
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  7. #247
    Somewhat Idahoan Drunk Tank's Avatar
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    no pics...Sorry. I'll take pics when I do the eye of ribeye steaks.
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

  8. #248

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    The first few things I made with "my wife's" Christmas present were soft boiled eggs, which I've never really liked before (I wasn't really attracted to the idea of eating eggs that are too raw) I followed the Serious Eats guide http://www.seriouseats.com/2013/10/s...bout-eggs.html and the first batch had whites that were too runny. I think this was a result of higher elevation. The next batch I increased the boiling time by a minute and they were good. I really liked the rich, custardy yolk. So far I haven't convinced my wife or kids to try them.

    Today I made some strip steaks. I cooked at 131.5 for about 90 minutes and then seared on the grill. Had baked potatoes and steamed broccoli on the side.
    20180107_173005.jpg
    The steak was really good, especially compared to the way I usually cook steaks-I could never consistently do medium rare.

    The 1 thing I will do differently next time: sear on a pan. The grill didn't really form a great crust. It was up to 500 when I started the sear but cooled off a lot during.

    The missus seemed to like it (and is now more convinced that medium rare is the proper way to eat meat). However, she wants me to use a nicer cut of meat next time, which I have no problem with.
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  9. #249
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Lost Student View Post
    The 1 thing I will do differently next time: sear on a pan. The grill didn't really form a great crust. It was up to 500 when I started the sear but cooled off a lot during.
    Yeah, I have tried:

    1) Hot cast iron pan
    2) Torch
    3) Charcoal grill

    and #1 is the way to go. Simple and easy and quick. Maybe 60 seconds per side.

    Quote Originally Posted by Lost Student View Post
    The missus seemed to like it (and is now more convinced that medium rare is the proper way to eat meat). However, she wants me to use a nicer cut of meat next time, which I have no problem with.
    Go to Costco and get some of those thick cut strips or ribeyes. Or filets. Splurge and go prime or fish through the Choice packages and you can often find something that looks prime grade.
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  10. #250
    Senior Member BigFatMeanie's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Yeah, I have tried:

    1) Hot cast iron pan
    2) Torch
    3) Charcoal grill

    and #1 is the way to go. Simple and easy and quick. Maybe 60 seconds per side.



    Go to Costco and get some of those thick cut strips or ribeyes. Or filets. Splurge and go prime or fish through the Choice packages and you can often find something that looks prime grade.
    How can you tell just by the look?

  11. #251
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by BigFatMeanie View Post
    How can you tell just by the look?
    The marbling. It's all about the marbling.

    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  12. #252

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    Quote Originally Posted by BigFatMeanie View Post
    How can you tell just by the look?
    Marbling.

    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

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  13. #253

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    Inspired by this thread i got my wife an anova sous vide for Christmas. She has used it for every meal that we have prepared since she got it. Her first try was soft boiled eggs on Christmas Day. I was a little leary at first, but they were pretty amazing on a toasted English muffin.

    Chicken and pork have been really good, but the New York strip steak was incredible. Love that thing!


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  14. #254

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    we did prime ny steaks on nye. usually a ribeye family, but these were huge and looked great (and were a good deal). also did a taste test, half of the steaks had salt/pepper/rosemary and olive oil in pan and the other half had just montreal seasoning. both in cast iron and basted with garlic and good butter. excellent results, and the attendees were split down the middle re the flavors.



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  15. #255
    The dude abides Jeff Lebowski's Avatar
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    Ha! Nice touch using the wisconsin quarter with the cow on it.

    I love a good quality NY strip. (not that, sickos)
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  16. #256
    Senior Member BigFatMeanie's Avatar
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    Quote Originally Posted by old_gregg View Post
    we did prime ny steaks on nye. usually a ribeye family, but these were huge and looked great (and were a good deal). also did a taste test, half of the steaks had salt/pepper/rosemary and olive oil in pan and the other half had just montreal seasoning. both in cast iron and basted with garlic and good butter. excellent results, and the attendees were split down the middle re the flavors.
    Did you cook to a minimum of 180* (or is it 160*? The label is a bit hard to read) per the USDA recommendations on the label? Also, what does "blade tenderized" mean?

    Yes, I'm kind of a beef novice. I eat whatever my wife serves up. Sometimes she serves up good stuff and sometimes she serves up stuff that has the tenderness of tire treads. She always freaks out and cooks everything well done. She makes hamburgers that are completely grey all the way through and dried out because she's afraid of E. Coli. So I'm hoping to teach her how to buy good quality meat and not destroy it in the cooking process.

  17. #257
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by BigFatMeanie View Post
    Did you cook to a minimum of 180* (or is it 160*? The label is a bit hard to read) per the USDA recommendations on the label? Also, what does "blade tenderized" mean?

    Yes, I'm kind of a beef novice. I eat whatever my wife serves up. Sometimes she serves up good stuff and sometimes she serves up stuff that has the tenderness of tire treads. She always freaks out and cooks everything well done. She makes hamburgers that are completely grey all the way through and dried out because she's afraid of E. Coli. So I'm hoping to teach her how to buy good quality meat and not destroy it in the cooking process.


    Dude, that's messed up.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  18. #258

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    Quote Originally Posted by BigFatMeanie View Post
    Did you cook to a minimum of 180* (or is it 160*? The label is a bit hard to read) per the USDA recommendations on the label? Also, what does "blade tenderized" mean?

    Yes, I'm kind of a beef novice. I eat whatever my wife serves up. Sometimes she serves up good stuff and sometimes she serves up stuff that has the tenderness of tire treads. She always freaks out and cooks everything well done. She makes hamburgers that are completely grey all the way through and dried out because she's afraid of E. Coli. So I'm hoping to teach her how to buy good quality meat and not destroy it in the cooking process.
    129 in sous vide, middle got up to 133 after searing. its some kind of mechanical tenderization process apparently. it worked!
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  19. #259

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    Cooked some chicken breasts today. Didn’t have a lot of time to prep, so I threw in a prepackaged lemon and herbs marinade and cooked them at 138 for 2 hours. Finished on the grill. They were absolutely perfect and got devoured. My somewhat picky 6yo ate a bunch and commented on how she could cut the chicken with her fork.

    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

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  20. #260
    Adventurer Walter Sobchak's Avatar
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    Looks perfect!

    We did some boneless pork chops tonight: 4 hours @ 135° seasoned with a rub of allspice, cloves, kosher salt, and ground black pepper. Finished on cast iron; served with applesauce. Yum yum.
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  21. #261

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    what's the best sous vide for around $100? or are they all about the same?
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  22. #262

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    Quote Originally Posted by smokymountainrain View Post
    what's the best sous vide for around $100? or are they all about the same?
    A good one is going to run you $130-150 (but you can find some deals if you shop around). I researched these before Christmas. Joule and Anova are the two leaders. Joule comes with higher standard wattage, but Anova has improved its wattage with it's wifi version. The downside to Joule (huge downside, IMO) is that you have to control it through the app. Anova can be controlled through an app, but can also just be controlled with the existing hardware. This makes it a no-brainer, IMO. Anova, FTW.

    The 800 and 900 watt versions:

    https://www.amazon.com/Anova-Culinar...vide+bluetooth
    https://www.amazon.com/Anova-Culinar...sous+vide+wifi
    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

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  23. #263
    Huge Member BigPiney's Avatar
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    Quote Originally Posted by smokymountainrain View Post
    what's the best sous vide for around $100? or are they all about the same?
    I got the monoprice one for Christmas. It was on sale for $50. Works great. It is normally $70.

  24. #264

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    thanks for the responses fellas
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  25. #265

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    I got the Anova bluetooth one for Christmas from Amazon for $94. Currently listed at $134. That thing is awesome.

  26. #266
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Donuthole View Post
    A good one is going to run you $130-150 (but you can find some deals if you shop around). I researched these before Christmas. Joule and Anova are the two leaders. Joule comes with higher standard wattage, but Anova has improved its wattage with it's wifi version. The downside to Joule (huge downside, IMO) is that you have to control it through the app. Anova can be controlled through an app, but can also just be controlled with the existing hardware. This makes it a no-brainer, IMO. Anova, FTW.

    The 800 and 900 watt versions:

    https://www.amazon.com/Anova-Culinar...vide+bluetooth
    https://www.amazon.com/Anova-Culinar...sous+vide+wifi
    App control is stupid. Just turn the dial on the device. Doesn't need to be any more complicated than that. One of the beauties of sous vide is how incredibly simple it is.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  27. #267
    My Mic Sounds Nice falafel's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Yeah, I have tried:

    1) Hot cast iron pan
    2) Torch
    3) Charcoal grill

    and #1 is the way to go. Simple and easy and quick. Maybe 60 seconds per side.
    Are you still doing this outside on a hot plate?
    Ain't it like most people, I'm no different. We love to talk on things we don't know about.

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  28. #268
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    Quote Originally Posted by falafel View Post
    Are you still doing this outside on a hot plate?
    Yep. Iwatani portable butane stove. Love that thing.

    But I have a new method I will unveil shortly.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  29. #269

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    i don’t really get the use of those cast iron grill pans for steaks. defeats the purpose of having as much surface area seared as possible.
    Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.

  30. #270

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    Quote Originally Posted by Jeff Lebowski View Post
    App control is stupid. Just turn the dial on the device. Doesn't need to be any more complicated than that. One of the beauties of sous vide is how incredibly simple it is.
    It took me a few months before I figured out on the Anova I could use the knob on the device to turn the temp up and down and didn't have to use the app.

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