Sous Vide cooking

[Pelado]

Did a cheap rump roast at 132 for about 18 hours for french dip sandwiches. Absolutely perfect outcome. By far the best success we've had with that cut of meat.

What did you do to finish it? Seasonings?

[Joe Public]

I was curious but not equipped. I had grabbed a package of New York strips from the Smith's clearance Saturday and threw them in my food saver and then in the freezer. I grabbed a two pack out today and threw them in a pot. My fully hot tap water comes out at 133 degrees. My stove kept that temp within 1 degree the 8 different times I put a thermometer in the water. 150 minutes later, 45 seconds on each side on my cast iron I had a finished product. I put a little smoked alder salt and a pat of my homemade roasted garlic butter. Very tasty. Now that I know that my gas stove will maintain the temp, it will be much easier in the future.

I fiddled around with some rib roast leftovers after Christmas:

image.jpg

It doesn't look like it in the picture, but the water line is above the Ziploc-enclosed meat. It worked pretty well for bringing some leftover slices back to temp without overlooking them.

[jay santos]

What did you do to finish it? Seasonings?

Nothing fancy. Seared each side in frying pan on high heat with butter and seasonings.

[wuapinmon]

The Anova was $99 the other day, so I got one. It's been fun. I buy meat that's at a discount due to the sell by date being the next day, and then sous vide it, and the three meals I've made so far have been hits with the kids. My wife likes that I can buy thick-cut pork loin chops and not have to burn them to make sure the middle is cooked.

I did a beef round roast that I got for $9 (6.8 lbs) for 28 hours @136F, and I could cut it with any knife in my block. It was fork-tender. It's going to be fun.

[Walter Sobchak]

The Anova was $99 the other day, so I got one. It's been fun. I buy meat that's at a discount due to the sell by date being the next day, and then sous vide it, and the three meals I've made so far have been hits with the kids. My wife likes that I can buy thick-cut pork loin chops and not have to burn them to make sure the middle is cooked.

I did a beef round roast that I got for $9 (6.8 lbs) for 28 hours @136F, and I could cut it with any knife in my block. It was fork-tender. It's going to be fun.

That tree that fell on your house... it took out your meat slicer too, right?

Time to get a new one. Sandwiches await.

581.jpg

[falafel]

The Anova was $99 the other day, so I got one. It's been fun. I buy meat that's at a discount due to the sell by date being the next day, and then sous vide it, and the three meals I've made so far have been hits with the kids. My wife likes that I can buy thick-cut pork loin chops and not have to burn them to make sure the middle is cooked.

I did a beef round roast that I got for $9 (6.8 lbs) for 28 hours @136F, and I could cut it with any knife in my block. It was fork-tender. It's going to be fun.

28 hours?!

[hostile]

28 hours?!

Tantric sous-vide

[falafel]

Tantric sous-vide

wuap combining two of his favorite things.

[wuapinmon]

That tree that fell on your house... it took out your meat slicer too, right?

Time to get a new one. Sandwiches await.

[ATTACH]7715[/ATTACH]

This is the one I've got. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

28 hours?!

What do you think sous vide is for? I want tender meat. 28 hours made it as tender as that one time in Vegas.

Tantric sous-vide

In Spanish, people call me "Estín."

[Walter Sobchak]

28 hours?!

round roast: 28 hours @ 136 128. yep. remove from bath, partially freeze, then thinly slice. bag it up, use for sammies. pile it high on some fresh bread with some tomato, nutty cheese, lettuce, mayo and horseradish mustard. all day, every day.

[Jeff Lebowski]

Did some big thick pork chops last night in the sous vide. Marinated the chops in an asian sauce then grilled and served with more of the sauce and topped with green onion and cilantro. Delish.

However... I did the searing using a cast iron pan as usual. I got distracted as the pan was heating up and when I through the chops on, the kitchen (and house) was immediately filled with smoke. I use avocado oil, so I think the marinate and the high heat were the problem. We had to open all the windows and turn on some fans. 2-3 hours later and house still smelled greasy. My wife (who is super sensitive to smells) informed me that we have done our last sous vide meal.

Desperate times call for desperate measures so I did some research on outdoor searing. Looked at lots of options, but ended up buying this unit:

https://www.amazon.com/Iwatani-Corpo...f_rd_i=desktop



In addition to sous vide, I look forward to using it for Korean BBQ, Japanese yakiniku, and other dishes cooked at the table. Not to mention camping, I guess. Excited to give it a shot. I will return and report.

[YOhio]

JL I'm so glad you found a workaround to your wife not letting you cook family dinner inside! Whaaaa chaaaa!

[Jeff Lebowski]

JL I'm so glad you found a workaround to your wife not letting you cook family dinner inside! Whaaaa chaaaa!

GTFO of our cool sous vide thread!

[hostile]

Did some big thick pork chops last night in the sous vide. Marinated the chops in an asian sauce then grilled and served with more of the sauce and topped with green onion and cilantro. Delish.

However... I did the searing using a cast iron pan as usual. I got distracted as the pan was heating up and when I through the chops on, the kitchen (and house) was immediately filled with smoke. I use avocado oil, so I think the marinate and the high heat were the problem. We had to open all the windows and turn on some fans. 2-3 hours later and house still smelled greasy. My wife (who is super sensitive to smells) informed me that we have done our last sous vide meal.

Desperate times call for desperate measures so I did some research on outdoor searing. Looked at lots of options, but ended up buying this unit:

https://www.amazon.com/Iwatani-Corpo...f_rd_i=desktop



In addition to sous vide, I look forward to using it for Korean BBQ, Japanese yakiniku, and other dishes cooked at the table. Not to mention camping, I guess. Excited to give it a shot. I will return and report.

I have a Camp Chef double propane burner that I use for canning. It is a bit of a hassle to set up for just a single meal but I may have to try it. I think it generates more BTU than my stove.

[Jeff Lebowski]

I have a Camp Chef double propane burner that I use for canning. It is a bit of a hassle to set up for just a single meal but I may have to try it. I think it generates more BTU than my stove.

So do I, but I don't want that much hassle. I also looked at getting this:

https://www.amazon.com/Camp-Chef-SHP...ef+high+output

but again decided it was too cumbersome. The Iwatani unit looks perfect. Nice and compact and one piece. Just turn it on and go. They say it generates plenty of heat for searing.