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05-15-2016, 10:54 AM | #1 |
Grrrrrr
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Re: Sous vide
Was feeling lazy yesterday, cooked a hanger steak SV. About 8 hours at 130F. Bagged with chopped habaneros, garlic, cilantro, onion, slices of lime and bay leaf. Pappy's santa maria tri-tip seasoning and granulated garlic (about 50-50) before going on the gas grill for a sear. Worked pretty decent for a cut that can be sometimes tricky to not accidentally turn into something with a texture resembling that of chewing on a car tire.
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05-16-2016, 04:44 AM | #2 |
That's a Corgi
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Re: Sous vide
I have been doing a sous vide technique on steaks that does not require a sous vide...
Put steak in oven as low as it can go (200 f) for like 30-60 minutes depending on size and when it gets to around 100 or so degrees internal temperature, finish it (sear) as you normally would. Comes out great!
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Port Wine & Claret | British Cars | Welsh Corgi's |
06-05-2016, 04:35 PM | #3 |
Still Watching My Back
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Re: Sous vide
Did a cook today for some friends. Small 3lb tri tip at 132 for 6 hours, 3 racks of ribs smoked, grilled asparagus, pineapple, and corn. Tri tip came out excellent! Not sure I'll smoke one again, it was that good.
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06-08-2016, 06:07 PM | #4 |
Snob
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Re: Sous vide
So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?
I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.
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06-08-2016, 08:36 PM | #5 | |
Grrrrrr
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Re: Sous vide
Quote:
I've found the results to be more impressive with larger, tough roast type cuts. Like chuck roast or the various rounds. They take 18-20 hours to cook (at 131-135F) but they come out so different than how you could get them any other way. There is also something to be said about a 2" thick steak cooked to a perfect medium or medium rare all the way through without the "bullseye" effect. Something that dries out easily like pork chops or boneless chicken breast is also a good demonstration of the process. That's where I leave off though. I only see this process as another tool, it's certainly not the be-all, end-all. To me, things like pork butt or brisket, I can get way, way better results with my smokers. Plus, everyone knows that the ONLY true good use of brisket and navel is pastrami. Fish, shellfish, etc. - much better results with my pellet cooker than the whirlpool. Of course, YMMV. |
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06-12-2016, 02:18 PM | #7 |
Snob
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Re: Sous vide
I tried a few chicken breasts, absolutely delicious. I need to swing by Costco or Sams and grab some roasts. Steak sounds great too.
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I'm drunk......but I'll get drunker! - Doug Stanhope |
06-13-2016, 08:14 PM | #8 |
F*ck Cancer!
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Re: Sous vide
I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.
I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket This will be my longest cook.
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06-16-2016, 09:24 PM | #9 | |
F*ck Cancer!
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Re: Sous vide
Quote:
This turned out to be the best brisket that I have made -- much better than my previous one, which turned out very tough (too much salt in my rub leeched out all the moisture). It's not near as good as the brisket markem makes on his BGE, but I was very happy with it:
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01-02-2018, 11:31 AM | #10 | |
Dogbert Consultant
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Re: Sous vide
Quote:
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"Ignoring all the racket of conventional reality" - Keller Williams |
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01-02-2018, 02:24 PM | #11 | |
Don't knock the Ash...
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Re: Sous vide
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Keith |
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01-02-2018, 04:05 PM | #12 |
Admiral Douchebag
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Re: Sous vide
Better yet, Ben could mail us both a pound.....
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07-07-2016, 12:44 PM | #16 |
Bob's great grandson
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Re: Sous vide
Found this interesting video Adam Savage testing different ways to sear steak after Sous Vide
https://www.youtube.com/watch?v=JB1x0O-bhrw |
07-10-2016, 03:38 PM | #17 |
Snob
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Re: Sous vide
Kinda funny I just watched that video today. I really need to order a searzall. So far steaks, chuck roast, pork butt, chicken breasts, Italian sausage, and chicken tacos. Very solid cooking choice for that on-the-go lifestyle. Lots of food, no time spent actually cooking.
I think as usual my go to is chicken, cheap and easy.
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I'm drunk......but I'll get drunker! - Doug Stanhope |
11-21-2016, 02:33 PM | #18 |
Carpe cigar!
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Re: Sous vide
I did NY Strip steaks yesterday with the Anova. I rarely order a strip steak when we go out because they are a bit on the tough side, but 5 hours in the sous vide @ 130 and they were almost cut-with-a-fork tender (and a beautiful medium rare)
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07-10-2016, 07:13 PM | #19 |
Raw Dog
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Re: Sous vide
Nice to see you're enjoying it, Bill.
I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side. Came out fantastic. I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out. I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting.
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07-11-2016, 07:09 AM | #20 |
Snob
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Re: Sous vide
Was worth it. I need to get a bigger water bath and try some longer cooks. Really wanting to do a ham and beef tenderloin.
The sausage and burgers are quite fantastic. Did another 5 pounds of chicken yesterday
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