Sous Vide cooking

[Eddie]

Congrats! Word of caution though... when you go out and buy an "average, everyday steak" make sure it is choice grade (at least) or prime. Sous vide won't transform your turd select steak into prime tenderloin.

Yeah - shouldn't have laid too hard on the average everyday part. I like the big thick costco ribeyes. Sounds like that might be the way to go.

[Walter Sobchak]

Yeah - shouldn't have laid too hard on the average everyday part. I like the big thick costco ribeyes. Sounds like that might be the way to go.

While you are at Costco, grab a tri tip roast for Sunday dinner. Super yum.

[Pelado]

While you are at Costco, grab a tri tip roast for Sunday dinner. Super yum.

Is tri tip roast that much better done sous vide vs on the smoker?

[Walter Sobchak]

Is tri tip roast that much better done sous vide vs on the smoker?

No idea.

[jay santos]

What my sous vide gets used most for:

steaks (my fav is a thick filet--i think sous vide stands out most on lean cuts that I like to go really rare like low 120's)
fat chicken breasts at 135 or 140
salmon at 110. amazing. I get the skinless and don't finish at all.
roasts. cheaper cuts like chuck and do it for 24+ hours.

[Walter Sobchak]

What my sous vide gets used most for:

steaks (my fav is a thick filet--i think sous vide stands out most on lean cuts that I like to go really rare like low 120's)
fat chicken breasts at 135 or 140
salmon at 110. amazing. I get the skinless and don't finish at all.
roasts. cheaper cuts like chuck and do it for 24+ hours.

Pork tenderloin.

[jay santos]

Pork tenderloin.

I did it once, and didn't love the results. I need to try again. I think it was because the cut was too thin and cooked too much in the searing stage. That's my weakness in sous vide cooking is how to get good sear without overcooking.

[old_gregg]

interesting take on not finishing the salmon. i guess if you throw some butter in the bag it’s no different than poaching it.

[Walter Sobchak]

I did it once, and didn't love the results. I need to try again. I think it was because the cut was too thin and cooked too much in the searing stage. That's my weakness in sous vide cooking is how to get good sear without overcooking.

I buy the two-pack of pork tenderloin roasts from Costco, cook them whole, oven sear, then carve (to a thickness I prefer) and serve... never had a problem.

Regarding dry searing roasts I do this... set oven to High Broil and preheat for about half an hour before meal time. Just before meal time, pull roasts. Pat dry. Coat roasts with some EVOO, freshly ground pepper, and salt. Switch oven to a convection setting at highest temperature (for my oven it is 550). Insert roasts. Sear for 1-2 minutes (depending on size), rotate 180, 1-2 minutes more. Done.

[Walter Sobchak]

Upon reflection, the last time I made pork tenderloin roasts I coated them with this sauce I made up on the fly that consisted of homemade blackberry jam, stone ground mustard, EVOO, and s&p. Mucho tasty.

[jay santos]

I buy the two-pack of pork tenderloin roasts from Costco, cook them whole, oven sear, then carve (to a thickness I prefer) and serve... never had a problem.

Regarding dry searing roasts I do this... set oven to High Broil and preheat for about half an hour before meal time. Just before meal time, pull roasts. Pat dry. Coat roasts with some EVOO, freshly ground pepper, and salt. Switch oven to a convection setting at highest temperature (for my oven it is 550). Insert roasts. Sear for 1-2 minutes (depending on size), rotate 180, 1-2 minutes more. Done.

My oven only goes to 500. But practically only to 450, because if I go higher wife yells at me for smoking up the house. Then if I argue back, she fast talks me.

[Uncle Ted]

Walter is truly an artist when it comes to sous vide cooking. He had me and some other friends over for dinner. Absolutely delicious!

I was going to ask how you prepared the meat we had the other day but forgot... including the rub.

[Walter Sobchak]

Walter is truly an artist when it comes to sous vide cooking. He had me and some other friends over for dinner. Absolutely delicious!

I was going to ask how you prepared the meat we had the other day but forgot... including the rub.

Costco tenderloin roast. I selected one for just under $100 that was about two feet long. Cut the caps off, trimmed and stripped some of the remaining fat from the middle section, sprinkled it generously with kosher salt, and wrapped it in a cheese cloth. In fridge for about 24 hours. Unwrapped, rubbed with Tom Douglas Steak Rub, vacuum sealed, in 128 degree water bath for 2½ hours. Removed, patted dry, halved (to fit in skillet), then seared stove-top in a ripping hot cast iron skillet. Rested for 15 and topped with some garlic-herb compound butter. Sliced. Served.

(EDIT: As I noted above, I will typically sear roasts in the oven... but both ovens were in use; one roasting veggies, the other baking a chocolate torte... so I used the stove-top skillet method that usually one would employ to finish a steak. This required me to take a somewhat unconventional step of cutting the roast in half. But it was all good.)

[Surfah]

Those 3" thick boneless pork chops from Costco are made for the sous vide. They're also cheap and always seem to be running some coupon on them. I love those things.

[BigPiney]

made salted caramel creme brulee last night. Really good.

https://recipes.anovaculinary.com/re...l-creme-brulee

Really easy