Re: Sous vide
 

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

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Re: Sous vide
 

:dr

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I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong :dr

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect

Re: Sous vide
 

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great.

For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130*, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare).

Re: Sous vide
 

That looks awesome, Keith!!

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Looks great, Keith.

Ben, What cut of lamb? Another leg?

Re: Sous vide
 

Ya it was the rest of the boneless leg roast, most things I buy big and cut down/freeze for later, the downside of almost always cooking for just two

Re: Sous vide
 

Question for you gurus, a few of us are helping some friends move all day Saturday so I was trying to think of something easy we can all have for dinner at their new place without too much work/mess, so I'm gravitating towards pre-cooking a tri-tip and finishing it in their oven when we're ready to eat. I've pre-SV'd entrees before and finished on a grill/oven out of the fridge, but it's always been with thinner proteins (pulled carnitas, chicken strips)

If I did this with a thicker steak do I need to take anything into consideration in terms of making sure the inside is hot enough without overcooking the outsides? Or would 5-7 minutes in a broiler bring the whole thing from cold to hot? I was thinking maybe something like putting it in the oven at 200* for 15-20 minutes then cranking up the broiler and proceeding the same way I normally do when it comes straight out of the bath, or even cooking it at a lower temp in the SV so any oven overcooking will bring it up to the level of doneness preferred, but I don't know the best method. If I was making it at home I could put it in a bath at the same exact temp just before broiling, but I don't want to lug the equipment around when the place is already gonna be a mess. Any thoughts from anybody who has tried this?

Re: Sous vide
 

I just reheat with the sous vide...then finish in oven like normal....

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OMG Keith! That is pure food p*rn! Awesome job.:dr

Re: Sous vide
 

In the middle of a new recipe for cold brew coffee I found on the sous vide website. First round was awesome needed another brew so I would have some for the morning.

Coffee mason jar 4 cups of water and seal then 146 for 2 hrs the strain and drink or refrigerate

Re: Sous vide
 

sounds like hot brew to me :r

how much coffee do you use? I'm gonna give this a try, I like my coffee steaming hot but I know enough people that love cold brew that I always wish I had some around

Re: Sous vide
 

Beef eye of round. Covered in spicy rub, smoke setting on the pellet grill for 2 hours, bagged up and SV for 12 hours at 134F. Chilled overnight in the refrigerator, moved to the freezer for an hour or so before running it through the meat slicer this morning. Almost no juice in the bag or shed when slicing.

Very supple, maybe even a bit too soft. I think I need to dial back the cook time a bit or use a larger cut of meat.

Nice smoke ring, boring photo otherwise.

Re: Sous vide
 

Ben I use 7 table spoons of coffee in the mason jar.

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Who here is gonna be the first to SV a pig head?

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I sous vided'd a garden salad once. Does that count?




(epic fail btw.)

Re: Sous vide
 

Had a few friends over last night for the GoT finale, tried to think of something fitting to make for dinner so I ended on a leg of lamb. Went to the butcher and got a beautiful ~6lb leg, bigger than my stock pot so it gave me a legitimate excuse to break out the big tub. I made a spice rub similar to this, although I toasted all of them on a pan before using. I took out the leg, cut around the tip of the bone to make frenching it easier, scored the fat (although not as deep as it should have been) then rubbed it down with half the spice blend. I put a few dashes of liquid smoke in a big vac bag, put the leg in then sealed.

Cooked this for 25 hours at 131* then took it out, patted it down and loaded it up with the rest of the spice blend (althought I added black sesames and a little coffee for the last application, didn't want those flavors permeating but thought they would help make a good crust). I propped it up on a ball of foil and finished in the oven at 450* for 30 minutes.

This thing turned out stunning, better than I could have hoped for. I let it rest about 10 minutes then carved the leg, everything was cooked perfectly. Naturally once I was done I picked up the leg and gnawed at the meat left on the bone. I made a little sauce with the bag juice and some balsamic vinegar, but honestly it didn't need it. My friend's mother came over for dinner as well, she said she hadn't had lamb since she was 10 because she thought she hated it, but after trying this she said she must never had it cooked correctly, because she loved it and would have it again. Even my friend's 5yo daughter was eating it up. Definitely a success I hope to do again sometime soon :tu

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Re: Sous vide
 

Looks and sounds delicious! Thinking I might have to give lamb a try.

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That looks fantastic!!!

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Awesome job, Ben! :tu

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Kudos Ben!!

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Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?

Re: Sous vide
 

You, you, Blasphemer!!!

























:r :r

Re: Sous vide
 

Ewe. Just ewe.




Btw, Ben, I dig the recipie. Might have to try it, I have a freezer full of lamb right now.

Re: Sous vide
 

Wow, that's a great recipe and technique, Ben!

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Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.

Re: Sous vide
 

I was using that for a while, it does work well but I got tired of having to clip up the seal part, much easier to toss a whole vac sealed pack completely under water. Still a great backup method

Re: Sous vide
 

I recently had the bracket for my Anova break.
Reached out to them looking to buy a replacement.
They aren't for sale, but they sent me one free of charge.
Before they would send it they wanted me to provide my order number, which I didn't have.
They were pretty adamant about it via email, and offered little assistance.
Thankfully, I ordered directly from them and by calling on the phone they were able to look it up.
I'm not sure how it would've played out if I had purchased through a third party.
It took about 3 days to receive the new bracket.

Re: Sous vide
 

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this, using local Palisade Peaches (also made peach sugar with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again :dr

Re: Sous vide
 

Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.

Re: Sous vide
 

I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar :dr

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Thought I'd move this here as it's more of a sous vide cook.

I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*
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Vacuum sealed the butt and added about a half cup of ginger ale, and into the water bath it went for a little more than 18 hours at 165*
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The finished product was super moist and had a fabulous smoke flavor!
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Wasn't sure what to expect, but it was a definite win & I'll do this again!

Re: Sous vide
 

ginger ale? sounds interesting, been adding ginger to a lot of stuff lately, gonna keep that in mind next time I'm looking to spice things up

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Looks really good, Vin!

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FWIW: ginger contains an enzyme that will break down protein. It's a natural tenderizer. It's why a lot of marinades and rubs contain ginger as an ingredient.

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I love it when a ginger breaks down my protein, and her rub tenderizes my meat.

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:lr:lr:cl

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Dartagnan, the fancy meat place, has a drawing for a heater and some meat

http://www.dartagnan.com/giveaway.ht...s-unsubscribed

Re: Sous vide
 

Entered, thanks for the heads up. Not gonna do all the other things to get bonus entries but I know a few people that would be interested in the circulator, and I'd take the meat :tu

Re: Sous vide
 

On Sunday I was making marinated tri-tip the same way I always do (buying the pre-marinated "steakhouse blend" from costco and putting it straight into the SV as-is in the packaging it came in for 6 hours), but half way through the cook time our plans changed and we needed to have dinner right away. I figured it would be a good learning experience and took the steak out of the water bath at 3 hours, and put it under the broiler for a couple minutes longer per side than normal, I think about 9 minutes on the first side then 5 on the back

It ended up being cooked to the right temperature, but the texture is noticeably less tender. It still tasted good, but overall was nowhere near as good as the fork-cut tenderness I've grown to expect from tri-tip

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Good to know, Ben!

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In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package

Re: Sous vide
 

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

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Re: Sous vide
 

Yum!

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Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

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a little less rare and a bit more "tender" or "sous vide-like texture"....it was about 3 inches thick which I think affected the overall outcome...it was good, but coulda been a bit "better"

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Looks delicious, Keith!

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That looks so good that I think my stomach will be knocking on your door soon.

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Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.

For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.

Re: Sous vide
 

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty.

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