Sous vide - Page 13

trogdor · 02-09-2016, 09:24 PM

My wife got me a Sansaire for Christmas and I've been playing with it. It's made some really nice steaks. I've tried a few different seasoning mixtures on the steaks, but so far I like salt and pepper the best. I sear in a cast iron pan by adding a spoonful of bacon grease, heating it until it smokes, and throwing the meat in there for 60-90 seconds/side with the burners on full. The meat sears much better if you dry it with paper towels first. Save the juice from the bag to pour over it when you serve.
I use a cooler for cooking - I cut the corner off of the lid so that the Sansaire will fit with the lid down.
I did chicken breasts in the mid 140s (can't remember the exact temp now) and they came out extra juicy, but the texture wasn't quite right; I think I'll try 149 or 150 next time.
I've also started pasteurizing our eggs. The whites get slightly cloudy like the ones that I remember buying from the supermarket when they were available several years ago, but they mix up the same.

Chainsaw13 · 02-10-2016, 07:43 AM

I haven't tried chicken yet, but I've done turkey breast at 145F for 4 hours. For me, the texture was perfect, a little softer than a normal roasted turkey. If you look up sous vide turkey on Serious Eats, Kenji's article talks a lot about the differences in texture for the different temps.

markem · 02-10-2016, 09:37 AM

Quote:

Originally Posted by trogdor

My wife got me a Sansaire for Christmas and I've been playing with it. It's made some really nice steaks. I've tried a few different seasoning mixtures on the steaks, but so far I like salt and pepper the best.

Garlic powder. Trust me on this.

Or make your own garlic infused oil, but the flavor will be lighter.

Dux · 02-10-2016, 09:58 AM

This thread makes me hungry...

Chainsaw13 · 02-11-2016, 02:03 PM

http://www.amazon.com/dp/B00UKPBXM4/...77402741770316

On sale for $140 for the next 12 hours on Amazon. Bluetooth version.

T.G · 02-12-2016, 08:07 AM

Quote:

Originally Posted by Chainsaw13

http://www.amazon.com/dp/B00UKPBXM4/...77402741770316

On sale for $140 for the next 12 hours on Amazon. Bluetooth version.

A friend of mine who doesn't post here says "Damn you and thanks"

jonumberone · 02-12-2016, 08:33 AM

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

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.

massphatness · 02-16-2016, 08:40 PM

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

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...

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!

02-09-2016, 09:24 PM	#241
trogdor Still Watching My Back Join Date: Oct 2008 First Name: marc Posts: 146 Trading: (1)	Re: Sous vide My wife got me a Sansaire for Christmas and I've been playing with it. It's made some really nice steaks. I've tried a few different seasoning mixtures on the steaks, but so far I like salt and pepper the best. I sear in a cast iron pan by adding a spoonful of bacon grease, heating it until it smokes, and throwing the meat in there for 60-90 seconds/side with the burners on full. The meat sears much better if you dry it with paper towels first. Save the juice from the bag to pour over it when you serve. I use a cooler for cooking - I cut the corner off of the lid so that the Sansaire will fit with the lid down. I did chicken breasts in the mid 140s (can't remember the exact temp now) and they came out extra juicy, but the texture wasn't quite right; I think I'll try 149 or 150 next time. I've also started pasteurizing our eggs. The whites get slightly cloudy like the ones that I remember buying from the supermarket when they were available several years ago, but they mix up the same.

02-10-2016, 07:43 AM	#242
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: Sous vide I haven't tried chicken yet, but I've done turkey breast at 145F for 4 hours. For me, the texture was perfect, a little softer than a normal roasted turkey. If you look up sous vide turkey on Serious Eats, Kenji's article talks a lot about the differences in texture for the different temps. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-10-2016, 09:58 AM	#244
Dux Lebowski Urban Achiever! Join Date: Oct 2008 Posts: 1,103 Trading: (24)	Re: Sous vide This thread makes me hungry...

02-11-2016, 02:03 PM	#245
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: Sous vide http://www.amazon.com/dp/B00UKPBXM4/...77402741770316 On sale for $140 for the next 12 hours on Amazon. Bluetooth version. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-12-2016, 08:33 AM	#247
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide 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 __________________ Sex junkie looking for a dealer

02-13-2016, 08:41 AM	#251
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	#252
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 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	#253
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 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	#254
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.

02-16-2016, 08:40 PM	#255
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, 09:00 AM	#257
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

02-22-2016, 09:09 AM	#258
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	#259
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,625 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