Sous vide - Page 13

jonumberone · 02-12-2016, 12:28 PM

Quote:

Originally Posted by jonumberone

Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just made a ribeye"
I seared it off with the Searzall, which was by far the best sear in the shortest amount of time that I have gotten.
At first bite my fears were confirmed, this was not a ribeye, not a poor man's ribeye, not a blind man's ribeye, this was a pot roast.
That said, this was the best pot roast I've ever had. Thankfully my wife had made a mushroom gravy, seemingly on a lark, but it was exactly what this cut needed.
Unbelievably tender, though not the braised, stringy, cut with a fork tender.
I preferred this to the more traditional style pot roast texture.

Thus far, none of the 24+hr cooks with the Anova have wowed me.
The only one that I would call good was the 48hr lamb shoulder I did. Good not great. Plus I should've seared it before hand as it was really tough to sear without it falling apart.
The rest suffered from texture issues and reminded me more of boiled meat.
This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

134° for 48hrs

Not sure why the pic doesn't show.

markem · 02-12-2016, 12:32 PM

Quote:

Originally Posted by jonumberone

This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

I've been considering a chuck but haven't pulled the trigger yet.

I've been using brisket for my pulled beef sandwiches.

BigAsh · 02-12-2016, 04:50 PM

Quote:

Originally Posted by jonumberone

Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just made a ribeye"
I seared it off with the Searzall, which was by far the best sear in the shortest amount of time that I have gotten.
At first bite my fears were confirmed, this was not a ribeye, not a poor man's ribeye, not a blind man's ribeye, this was a pot roast.
That said, this was the best pot roast I've ever had. Thankfully my wife had made a mushroom gravy, seemingly on a lark, but it was exactly what this cut needed.
Unbelievably tender, though not the braised, stringy, cut with a fork tender.
I preferred this to the more traditional style pot roast texture.

Thus far, none of the 24+hr cooks with the Anova have wowed me.
The only one that I would call good was the 48hr lamb shoulder I did. Good not great. Plus I should've seared it before hand as it was really tough to sear without it falling apart.
The rest suffered from texture issues and reminded me more of boiled meat.
This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

134° for 48hrs

Nice!....Not a fan of braised/crock pot type pot roast...it's the "stringy" thing...cold weather is a great time to give this a try...thanks Dom

T.G · 02-13-2016, 08:41 AM

Interesting, thanks for taking one for the team, Dom.

I've been having good results with chuck for roast beef. I've been buying cross rib chuck point / tip roast and cooking it about the same as I do the tri-tip a few posts back - with the addition of sprigs of fresh oregano and thyme (and I usually remember to put in some hot peppers

). Just cooked at a bit higher temp, like 133-4 but about the same amount of time, 4-6 hours. Sear it then refrigerate it overnight and a quick 45 min freeze right before running it on the meat slicer. The hardest part is finding the point / tip cuts, which are necessary because otherwise I can't fit it in the slicer in a way to cut across the grain.

Chainsaw13 · 02-13-2016, 08:39 PM

12 hours into a planned 32 hour cook of a bone in lamb shoulder. Seasoned with Indian flavors. Plan to shred and add to a spicy tomato sauce for dinner tomorrow. Thinking of maybe serving over some roasted cauliflower.

Chainsaw13 · 02-14-2016, 06:45 PM

Lamb shoulder came out perfect. 32.5 hours at 133F. Cut off the bone, cubed and added to a nice tomato curry sauce. A bit of garlic naan.

CigarNut · 02-16-2016, 05:58 PM

I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth.

I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out...

I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement.

CigarNut · 02-17-2016, 11:54 AM

Quote:

Originally Posted by CigarNut

I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth.

I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out...

I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement.

I called Anova last night and left a message on their support line (it was after hours). They called me back this morning and are going to exchange my unit for a new one.

The only drag here is that I use my Anova a lot -- 2 or 3 times per week, and it will take up to 10 days to get my replacement unit...

Overall, I am impressed with the customer service.

BigAsh · 02-22-2016, 09:00 AM

34 hour chuck roast at 130...salt, pepper,garlic, rosemary and thyme...out of the bath then onto a rack to "dry" a bit while I prepped other things...re-seasoned with salt and pepper then seared in very hot pan with some bacon grease...served with sweet potato fries and roasted spaghetti squash with caramelized onions and bacon...thought it came out great...texture was "primerib-ish" though I wouldn't pass up a prime rib for it...but at $3.50 /lb I make it again...

Pre-sear "ugly"

Post-sear yummy

Plated...

massphatness · 02-16-2016, 08:40 PM

Cooked a couple strip steaks to near perfection at 139.5* for about two hours

CigarNut · 02-22-2016, 09:09 AM

Looks great, Keith! Did you also give it a sear before the bath?

markem · 02-22-2016, 09:15 AM

Very nice, Keith! Haven't done chuck roast yet as I'm still stuck on tri-tip.

BigAsh · 02-22-2016, 09:37 AM

Quote:

Originally Posted by CigarNut

Looks great, Keith! Did you also give it a sear before the bath?

I did not...Haven't found pre-sear to have any appreciable effect, other than an extra step...

Quote:

Originally Posted by markem

Very nice, Keith! Haven't done chuck roast yet as I'm still stuck on tri-tip.

Not a bad resting stop!

Chainsaw13 · 02-24-2016, 12:03 PM

A friend of mine is making yogurt with her sous vide. Seems really easy. Im going to give it a try once I'm back from my work trip.

T.G · 03-05-2016, 04:08 PM

Making some infused garlic oil now, I'll know in a few hours if it works.

Basically, I took the garlic confit idea, reduced the garlic and upped the oil. One bulb of very coarsely chopped garlic, a handful of coarsely ripped up dried peppers, a teaspoon or two of dried oregano, a tablespoon of kosher salt (diamond krystal) and one 500 ml bottle of bold flavored olive oil. Split evenly into two quart vacuum bags, and going in the bath for 4 hours or so at 190. Should get a decent extraction and hopefully shouldn't cook the oil. If it works, I figure the oil should be good for finishing or dipping bread.

Thinking I'll strain it when done, save the garlic cloves and some of the peppers for grinding into a sauce at a later date.

T.G · 03-05-2016, 09:17 PM

Quote:

Originally Posted by T.G

Making some infused garlic oil now, I'll know in a few hours if it works.

Basically, I took the garlic confit idea, reduced the garlic and upped the oil. One bulb of very coarsely chopped garlic, a handful of coarsely ripped up dried peppers, a teaspoon or two of dried oregano, a tablespoon of kosher salt (diamond krystal) and one 500 ml bottle of bold flavored olive oil. Split evenly into two quart vacuum bags, and going in the bath for 4 hours or so at 190. Should get a decent extraction and hopefully shouldn't cook the oil. If it works, I figure the oil should be good for finishing or dipping bread.

Thinking I'll strain it when done, save the garlic cloves and some of the peppers for grinding into a sauce at a later date.

So I ended up with an infused oil, but not with the flavor profile I had intended / hoped for.

I probably used too many peppers, this should be a real shocker for anyone who knows my cooking

, and they overpowered the garlic. Or I didn't use enough garlic. Or I needed to cook it longer to extract the garlic flavors. Or a combination of a few things. Whatever, there's not any garlic flavor to this. Dammit.

Didn't need the salt. AT. ALL. It sat like a lump in the bottom of the bag. In retrospect, there was no way it was ever going to do anything since it's not oil soluble and there isn't enough garlic to provide adequate moisture to dissolve it. I should have known better.

The good... I have almost a full bottle of some absolute kick-ass chili infused (with hints of garlic) extra virgin olive oil.

I'll come back to this idea and work on it some more once this bottle is done. Maybe I'll even try sciencing it next time.

CigarNut · 03-05-2016, 09:20 PM

Sounds really good, Adam!

jonumberone · 03-06-2016, 07:33 AM

Interesting idea.

bonjing · 03-06-2016, 11:05 AM

Adam, I've been using a baña calda recipe that uses anchovies for the salt. But I'm not using the anova just the toaster oven.

T.G · 03-06-2016, 11:38 AM

Greg, I wouldn't mind seeing that recipe if you have a link for it.

One of the reasons I made this though was that I wanted a shelf stable infused oil I could just pour back into bottle after straining. I can always sprinkle some salt into the oil once it's served on a small platter.

BTW, now that the oil has cooled off, the garlic flavor is coming though much better. Could have also just needed some aeration time.

02-13-2016, 08:41 AM	#4
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Interesting, thanks for taking one for the team, Dom. I've been having good results with chuck for roast beef. I've been buying cross rib chuck point / tip roast and cooking it about the same as I do the tri-tip a few posts back - with the addition of sprigs of fresh oregano and thyme (and I usually remember to put in some hot peppers ). Just cooked at a bit higher temp, like 133-4 but about the same amount of time, 4-6 hours. Sear it then refrigerate it overnight and a quick 45 min freeze right before running it on the meat slicer. The hardest part is finding the point / tip cuts, which are necessary because otherwise I can't fit it in the slicer in a way to cut across the grain.

02-13-2016, 08:39 PM	#5
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide 12 hours into a planned 32 hour cook of a bone in lamb shoulder. Seasoned with Indian flavors. Plan to shred and add to a spicy tomato sauce for dinner tomorrow. Thinking of maybe serving over some roasted cauliflower. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-14-2016, 06:45 PM	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide Lamb shoulder came out perfect. 32.5 hours at 133F. Cut off the bone, cubed and added to a nice tomato curry sauce. A bit of garlic naan. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-16-2016, 05:58 PM	#7
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth. I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out... I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement. __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

02-22-2016, 09:00 AM	#9
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide 34 hour chuck roast at 130...salt, pepper,garlic, rosemary and thyme...out of the bath then onto a rack to "dry" a bit while I prepped other things...re-seasoned with salt and pepper then seared in very hot pan with some bacon grease...served with sweet potato fries and roasted spaghetti squash with caramelized onions and bacon...thought it came out great...texture was "primerib-ish" though I wouldn't pass up a prime rib for it...but at $3.50 /lb I make it again... Pre-sear "ugly" Post-sear yummy Plated... __________________ Keith

02-16-2016, 08:40 PM	#10
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide Cooked a couple strip steaks to near perfection at 139.5* for about two hours __________________ *Help Support The Navy SEAL Foundation: HERE*

02-22-2016, 09:09 AM	#11
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks great, Keith! Did you also give it a sear before the bath? __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

02-22-2016, 09:15 AM	#12
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: Sous vide Very nice, Keith! Haven't done chuck roast yet as I'm still stuck on tri-tip. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

02-24-2016, 12:03 PM	#14
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide A friend of mine is making yogurt with her sous vide. Seems really easy. Im going to give it a try once I'm back from my work trip. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-05-2016, 04:08 PM	#15
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Making some infused garlic oil now, I'll know in a few hours if it works. Basically, I took the garlic confit idea, reduced the garlic and upped the oil. One bulb of very coarsely chopped garlic, a handful of coarsely ripped up dried peppers, a teaspoon or two of dried oregano, a tablespoon of kosher salt (diamond krystal) and one 500 ml bottle of bold flavored olive oil. Split evenly into two quart vacuum bags, and going in the bath for 4 hours or so at 190. Should get a decent extraction and hopefully shouldn't cook the oil. If it works, I figure the oil should be good for finishing or dipping bread. Thinking I'll strain it when done, save the garlic cloves and some of the peppers for grinding into a sauce at a later date.

03-05-2016, 09:20 PM	#17
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Sounds really good, Adam! __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

03-06-2016, 07:33 AM	#18
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Interesting idea. __________________ Sex junkie looking for a dealer

03-06-2016, 11:05 AM	#19
bonjing ¯\_(ツ)_/¯ Join Date: Nov 2008 Posts: 4,012 Trading: (39)	Re: Sous vide Adam, I've been using a baña calda recipe that uses anchovies for the salt. But I'm not using the anova just the toaster oven. __________________ Be Excellent to Each Other - Bill & Ted

03-06-2016, 11:38 AM	#20
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Greg, I wouldn't mind seeing that recipe if you have a link for it. One of the reasons I made this though was that I wanted a shelf stable infused oil I could just pour back into bottle after straining. I can always sprinkle some salt into the oil once it's served on a small platter. BTW, now that the oil has cooled off, the garlic flavor is coming though much better. Could have also just needed some aeration time.