Sous vide - Page 18

Stevez · 12-01-2016, 11:01 AM

Must say I'm super intrigued by this thread and the concept of this cooking. Can't stay away from it when I see new posts, but I'm also very leery of going down another rabbit hole. I have so many already. Just got a new Big Green Egg keeping me busy, but this food looks incredible. Probably just need to start digging a new hole!

pnoon · 12-04-2016, 09:37 AM

Did some salmon last night.
Light salt. Small dab of butter. Fresh dill. And slices of lime.
Cooked at 127 for 30 minutes. No finish.
Delicious!

pnoon · 12-15-2016, 01:41 PM

Bueller . . .

jonumberone · 12-15-2016, 03:42 PM

Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!

T.G · 12-16-2016, 02:53 PM

Quote:

Originally Posted by jonumberone

Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!

I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?

jonumberone · 12-18-2016, 08:20 AM

Quote:

Originally Posted by T.G

I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?

It was in the 3 - 4lb range. Probably closer to 3 than 4.

T.G · 12-18-2016, 09:41 AM

Quote:

Originally Posted by jonumberone

It was in the 3 - 4lb range. Probably closer to 3 than 4.

Cool. I decided to try one yesterday, same time and temp, but just shy of 3lbs (probably about 2.5 after I removed the fat cap). Didn't open the bag, just straight to the refrigerator, will open and sear it today when it's cold, that way I don't change the internal cooking doneness as much.

Tio Gato · 12-21-2016, 10:49 AM

After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare.
Thanks for the push down the sous vide slope brothers.

Alpedhuez55 · 12-16-2016, 01:51 PM

I got an Anova Blutooth Cooker on Black Friday. I was waiting for them to drop below $100. Still have not used it yet. I guess I could this weekend, but I think I am going to be making Jambalaya on Sunday. So I may wait until Christmas to open it.

CigarNut · 12-21-2016, 11:02 AM

We're only too glad to help, Jeff

Flynnster · 12-24-2016, 06:40 AM

Well, got an Anova for christmas. Went bluetooth instead of Wifi.

jonumberone · 12-24-2016, 07:06 AM

Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is having to share.

Tio Gato · 12-24-2016, 10:28 AM

Quote:

Originally Posted by jonumberone

Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is having to share.

Wow Dom that's gorgeous. Can you share temp and time please? My mind is running wild with thoughts of how the inside came out. Got any pics of that?
Thanks so much.

Chainsaw13 · 12-24-2016, 07:43 AM

That's not a steak, that's a roast for a small family.

CigarNut · 12-24-2016, 11:12 AM

Looks good, Dom! I think I need to visit New Jersey soon

Flynnster · 12-27-2016, 06:21 PM

First cook in in process. Pork loin at 140 for 1.5 hours, and carrots at 185 for 1 hour.

Started after work, so it's going to be late. Thoughts on ice bath and then reheat and sear tomorrow?

T.G · 12-27-2016, 09:06 PM

Quote:

Originally Posted by Flynnster

First cook in in process. Pork loin at 140 for 1.5 hours, and carrots at 185 for 1 hour.

Started after work, so it's going to be late. Thoughts on ice bath and then reheat and sear tomorrow?

It'll be fine. Reheat everything together at 140.

Porch Dweller · 12-27-2016, 07:22 PM

My wife got me a FoodSaver for Christmas. The next logical step is an Anova.

Alpedhuez55 · 12-28-2016, 02:23 PM

I did my first Sous Vide cook over the weekend. It was a Eye of Round roast cooked 24 hours at 131*. This is a pretty tough cut but it came out very tender, but not all that juicy. I guess that is the case with longer cooks on this cut. The juices were mostly left in the bag and for a nice reduction sauce. The meat is very good though. The leftovers will be great for sandwiches. Luckily one of the other gifts I picked up for myself was an 8" Victorinox Fibrox Chef Knife. It makes cutting thin slices easy!!!

I need to try this on some NY Strips of Rib-eyes next.

CigarNut · 12-28-2016, 04:39 PM

Quote:

Originally Posted by Alpedhuez55

I did my first Sous Vide cook over the weekend. It was a Eye of Round roast cooked 24 hours at 131*. This is a pretty tough cut but it came out very tender, but not all that juicy. I guess that is the case with longer cooks on this cut. The juices were mostly left in the bag and for a nice reduction sauce. The meat is very good though. The leftovers will be great for sandwiches. Luckily one of the other gifts I picked up for myself was an 8" Victorinox Fibrox Chef Knife. It makes cutting thin slices easy!!!

I need to try this on some NY Strips of Rib-eyes next.

Did you use any salt on your roast? I find that salt dries out meat on the longer cooks, and for those cooks where i have either reduced or left out the salt, the roasts come out very juicy and tender.

Using salt on the shorter cooks for steaks and the like does not cause any problems.

12-01-2016, 11:01 AM	#1
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: Sous vide Must say I'm super intrigued by this thread and the concept of this cooking. Can't stay away from it when I see new posts, but I'm also very leery of going down another rabbit hole. I have so many already. Just got a new Big Green Egg keeping me busy, but this food looks incredible. Probably just need to start digging a new hole!

12-04-2016, 09:37 AM	#2
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Did some salmon last night. Light salt. Small dab of butter. Fresh dill. And slices of lime. Cooked at 127 for 30 minutes. No finish. Delicious! __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

12-15-2016, 01:41 PM	#3
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Bueller . . . __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

12-15-2016, 03:42 PM	#4
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,479 Trading: (62)	Re: Sous vide Sorry no pics, but I did a bottom round roast beef this past weekend. 131° for 11hrs. Absolutely spectacular! __________________ Sex junkie looking for a dealer

12-21-2016, 10:49 AM	#8
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare. Thanks for the push down the sous vide slope brothers. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

12-16-2016, 01:51 PM	#9
Alpedhuez55 Fat Bastard Join Date: Oct 2008 First Name: Michael Location: Taylors, SC Posts: 115 Trading: (8)	Re: Sous vide I got an Anova Blutooth Cooker on Black Friday. I was waiting for them to drop below $100. Still have not used it yet. I guess I could this weekend, but I think I am going to be making Jambalaya on Sunday. So I may wait until Christmas to open it.

12-21-2016, 11:02 AM	#10
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide We're only too glad to help, Jeff __________________ 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.

12-24-2016, 06:40 AM	#11
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide Well, got an Anova for christmas. Went bluetooth instead of Wifi.

12-24-2016, 07:06 AM	#12
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,479 Trading: (62)	Re: Sous vide Did a 39oz Porterhouse steak the other night. I haven't purchased a steak less than 2 inches thick in close to a year. I love how the thicker steaks come out with the Anova. The worst part is having to share. __________________ Sex junkie looking for a dealer

12-24-2016, 07:43 AM	#14
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,075 Trading: (96)	Re: Sous vide That's not a steak, that's a roast for a small family. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2016, 11:12 AM	#15
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks good, Dom! I think I need to visit New Jersey soon __________________ 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.

12-27-2016, 06:21 PM	#16
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide First cook in in process. Pork loin at 140 for 1.5 hours, and carrots at 185 for 1 hour. Started after work, so it's going to be late. Thoughts on ice bath and then reheat and sear tomorrow?

12-27-2016, 07:22 PM	#18
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,252 Trading: (24)	Re: Sous vide My wife got me a FoodSaver for Christmas. The next logical step is an Anova. __________________ A 1911 in the hand is faster than 911 on the phone

12-28-2016, 02:23 PM	#19
Alpedhuez55 Fat Bastard Join Date: Oct 2008 First Name: Michael Location: Taylors, SC Posts: 115 Trading: (8)	Re: Sous vide I did my first Sous Vide cook over the weekend. It was a Eye of Round roast cooked 24 hours at 131*. This is a pretty tough cut but it came out very tender, but not all that juicy. I guess that is the case with longer cooks on this cut. The juices were mostly left in the bag and for a nice reduction sauce. The meat is very good though. The leftovers will be great for sandwiches. Luckily one of the other gifts I picked up for myself was an 8" Victorinox Fibrox Chef Knife. It makes cutting thin slices easy!!! I need to try this on some NY Strips of Rib-eyes next.