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01-08-2017, 09:38 AM | #1 |
Grrrrrr
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Re: Sous vide
That won't work with the Anova PC. When the power is cut and then restored to the Anova PC, it only remembers the temp, not the cook state. It would still have to be started manually.
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01-08-2017, 11:25 AM | #3 |
Grrrrrr
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Re: Sous vide
Late last year, Serious Eats released a sous vide cooking procedure for thick cut bacon. I just got around to trying it...
O.M.G. Melt. In. Your. Mouth. Crispy, melty all at the same time. Here's the recipe: http://www.seriouseats.com/recipes/2...on-recipe.html Here are my comments/notes: - I used bacon from the butcher program at the local UC. They've won multiple awards for their bacon. And it's meaty, not the bag o' belly fat you typically get with the cheap store bought stuff. Moral of the story here: Don't skimp. Buy the good stuff. - The author says you can just put the pack right into the water, I wouldn't do that if it were a commercial pack with cardboard inside. Freeze it, cut it open, hold the cardboard in your hands for a moment, it will warm enough to peel away and then rebag the frozen bacon either with a vacuum sealer or ziplock immersion method. - All that juice in the bag when you are done, save that. That's liquid gold. Use it to make a sauce, gravy or cook with it, even brush your teeth with it, you'll thank me later. - I cooked it for 36 hours just because that's how things worked out. You have to handle the bacon gently, it will crack and fall apart before it makes it to the pan. Not sure if a shorter time will change this. - The bacon cooks very quickly once in the frying pan. Don't get it too hot and heed his time recommendations of 2 minutes on one side, then 30 seconds after the flip. - I would not try this with thin bacon, it would probably fall apart. - If you are really slick, since the water is already at the perfect temp, the morning of when you are going to serve this, get a couple of large eggs, pick the shells, drop them into boiling water for one to two minutes max, immediately put them into an ice bath to shock them, then, once cooled, drop them into your sous vide water bath with the bacon, let them cook at the 145F temp for an hour and fifteen minutes to have the ultimate soft boiled egg along with the bacon. Reduce the cook time for smaller eggs, increase for XL & jumbos. |
01-08-2017, 11:39 AM | #4 |
YNWA
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Re: Sous vide
I'm on that like white on rice.
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01-11-2017, 10:53 PM | #5 |
YNWA
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Re: Sous vide
Did boneless skinless chicken thighs tonight.
Light salt and pepper, EVOO, and some dried oregano. 160 degrees for 100 minutes. Finished in a cast iron skillet. Fantastic! Juicy, tender, and very flavorful.
__________________
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 |
01-12-2017, 08:38 AM | #6 |
Smoking with the Chief
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Re: Sous vide
My first attempt was frozen solid strip steak, about 1.5 thick. I vac sealed them frozen and unseasoned. 130 degrees for 2.5 hours. seasoned and seared in cast iron. I was less than impressed. Although the were super tender the flavor was "off". They had a Steamed/boiled aroma to them. My second attempt was a 3 lb bone in pork loin roast. This was rubbed with smashed garlic, S&P and coated in Penzy's Bavarian spice rub and some fresh rosemary for good measure. 145 degrees for 5hrs.
Finished in cast iron. This time I was very pleased with the results. the flavors penetrated throughout the whole roast. I'll give the steak another try today, this time I'm going to defrost them and will season as I usually do and hope for the best. |
01-13-2017, 08:52 AM | #7 |
Smoking with the Chief
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Re: Sous vide
My second attempt at steaks was another disappointment. I guess I cant get over the fact that the fat doesn't render and the meat flavor is muted. Are others experiencing the same????
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01-13-2017, 03:33 PM | #8 |
Life's too short Swishers
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Re: Sous vide
I think what flavor you are missing is the seared flavor or possibly the juxtaposition between salt and the beef flavor. Salt adds a lot to flavors. Technically, a sous vide steak will be the beefiest thing possible.
Question, are you drying your steaks well before you sear them off? The dryer they are the better the sear and the more browning you will get? Just spit balling here. |
01-15-2017, 01:59 PM | #9 |
Life's too short Swishers
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Re: Sous vide
Just tossed some chicken wings in. One bag salt and pepper, one bag some jerk dry rub. 160 for around 3.5 hours.
I'm not expecting them to be "better" from sous vide, but I'm hoping I can get them cooked all the way through leading to a short and hot fry time for the crunch. Also may try them just under the broiler. |
01-15-2017, 03:30 PM | #10 | |
Life is for living
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Re: Sous vide
Quote:
__________________
A 1911 in the hand is faster than 911 on the phone |
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01-15-2017, 05:21 PM | #11 |
Life's too short Swishers
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Re: Sous vide
Cooked/ate 1/3 of them. I finished these in the oven and they weren't great. I dried them off (there was a ton of fat on the outside) and put them on broil. Didn't really get a great crust. However, the meat was really good!!!
I have one more batch still in a bad that I'm going to deep fry. I think results on those should be great but I'll update. |
01-17-2017, 05:40 PM | #12 |
Life's too short Swishers
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Re: Sous vide
Update!
I deep fried the second batch. And my god were they good. Perfectly crispy crust, with no worry about cooking the inside all the way through. Tender and juicy without being greasy. I'd highly recommend this method. |
01-21-2017, 05:37 PM | #14 |
Life's too short Swishers
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Re: Sous vide
I'm really loving this sous vide machine. Starting the Whole30 diet with some coworkers this week so I'm pre portioning everything I can.
Up for this week, Salmon (first time), Beef Shank (first time), Pork Chops, Chicken Breasts (in the freezer still), and green beans. |
01-22-2017, 09:35 PM | #15 |
Grrrrrr
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Re: Sous vide
Boneless beef short ribs for 72 hours at 129F. Insane.
Super tender. Super flavorful. Do not serve them without searing, because they look like the paint on an unrestored 1950's Army truck. |
02-06-2017, 09:19 AM | #16 |
Grrrrrr
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Re: Sous vide
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02-06-2017, 01:56 PM | #17 | ||
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Re: Sous vide
Quote:
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02-13-2017, 01:02 PM | #18 |
Carpe cigar!
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Re: Sous vide
Going to try doing lobster tails in the sous vide for Valentine's day. Local grocery store had 5oz cold water tails on sale for $4.99 each, so 6 of those and we'll have almost 2 lbs of lobster! What I like about this recipe is that there is no need to sear at the end. Just cut open pouch and serve!
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Hey! How come "Habana" is written on here with a Sharpie ?!? |
02-13-2017, 01:58 PM | #19 | |
YNWA
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Re: Sous vide
Quote:
__________________
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 |
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02-06-2017, 10:51 AM | #20 |
Møøse bites can be nasty
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Re: Sous vide
No pics, but did a NY strip steak Saturday. I bought the whole, uncut piece, about 6.5lbs. Was able to get 5, 2 finger width steaks out of it. Sous vide one up for dinner, 131F for 1:30. Salted, then seared in a hot cast iron pan. Had it with some sauteed wild mushrooms and a healthy pour of a Chilean wine.
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