Sous vide - Page 29

mosesbotbol · 07-06-2017, 12:06 PM

Buy vacuum rolls on Amazon or EBay. I have a Wesco sealer that takes up to 18" wide bags! Super cheap online and as nice quality as any you can think of.

stearns · 07-07-2017, 08:31 AM

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet

stearns · 07-07-2017, 09:01 AM

Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron grill pan) but they're gonna end up soaked in some of my new batch of bbq sauce I made on Tuesday, looking forward to trying it/them out

CigarNut · 07-07-2017, 10:11 AM

Quote:

Originally Posted by stearns

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet

That's the same bundle that I get from Costco. I usually get 2 or 3 at a time

stearns · 07-10-2017, 04:44 PM

Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting

stearns · 07-10-2017, 04:47 PM

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

pnoon · 07-10-2017, 08:29 PM

Quote:

Originally Posted by stearns

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

Definitely let us know how that works out.

Chainsaw13 · 07-11-2017, 08:04 AM

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-...QZCTY0TJ182W73

T.G · 07-11-2017, 09:01 AM

Quote:

Originally Posted by Chainsaw13

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-...QZCTY0TJ182W73

Yeah, $99 for the 800W Blue-Tooth is a great deal. Just bear in mind that the new multi-cook (multiple unit control) and multi-step (programmable automatic temp changes of the bath) app features might not be implemented for the BT 800W units. Only for the Wi-Fi and the Nano.

Now, if you don't care about the wireless whiz-bang stuff and just want a solid cooker and are ok running the temps with a more basic BT app or just the dial, then it's a great deal.

(I like reliability, so I don't use the app, I use the temp dial and an external timer.)

Tio Gato · 07-11-2017, 02:56 PM

As a low-tech guy I love the BT. That's a nice price.

pnoon · 07-12-2017, 10:18 AM

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

stearns · 07-12-2017, 10:24 AM

That looks great, love a coffee rubbed steak but never actually done it myself, do you just do a fine grind and mix with s&p? I wish I had a smoker for things like this, I have a smoking gun that maybe I can play around with, but that will take a little experimentation

pnoon · 07-12-2017, 10:28 AM

It was a premix my son brought back from Hawaii

stearns · 07-12-2017, 10:52 AM

Nice

Tristan · 07-12-2017, 05:52 PM

Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.

pnoon · 07-12-2017, 05:54 PM

Quote:

Originally Posted by Tristan

Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.

Tristan - I don't think the WiFi is worth the extra dough. YMMV.

While not a brisket, I did a London Broil on the smoker this morning for 1 hour. It is in the sous vide now and will be pulled at around the 7.5 hour mark. Finishing in cast iron with butter. Hopefully more pics to follow.

pnoon · 07-12-2017, 10:43 PM

Quote:

Originally Posted by pnoon

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

OMG. Beef was outstanding.

Chainsaw13 · 07-13-2017, 07:12 AM

stearns · 07-13-2017, 08:34 AM

Damn, that looks delicious. How well did the smoke taste come through?

pnoon · 07-13-2017, 09:19 AM

Quote:

Originally Posted by stearns

Damn, that looks delicious. How well did the smoke taste come through?

Extremely well. Even with just an hour on the smoke.

A repeat of this effort is definitely in the cards.

07-06-2017, 12:06 PM	#561
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Sous vide Buy vacuum rolls on Amazon or EBay. I have a Wesco sealer that takes up to 18" wide bags! Super cheap online and as nice quality as any you can think of. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

07-07-2017, 08:31 AM	#562
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-07-2017, 09:01 AM	#563
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron grill pan) but they're gonna end up soaked in some of my new batch of bbq sauce I made on Tuesday, looking forward to trying it/them out __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-10-2017, 04:44 PM	#565
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide Gave pork belly another shot yesterday, this time 24 hrs at 154, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious. I think I preferred the higher temp/lower time from my last attempt more (170 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-10-2017, 04:47 PM	#566
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-11-2017, 08:04 AM	#568
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,177 Trading: (96)	Re: Sous vide Prime day deal on the latest Anova device. https://smile.amazon.com/Anova-Sous-...QZCTY0TJ182W73 __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-11-2017, 02:56 PM	#570
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide As a low-tech guy I love the BT. That's a nice price. __________________ "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.

07-12-2017, 10:18 AM	#571
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Trying my first long sous vide cook. London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours. Plan to finish with butter in a cast iron skillet. I’ll try and remember to take pics when served. __________________ 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

07-12-2017, 10:24 AM	#572
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide That looks great, love a coffee rubbed steak but never actually done it myself, do you just do a fine grind and mix with s&p? I wish I had a smoker for things like this, I have a smoking gun that maybe I can play around with, but that will take a little experimentation __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-12-2017, 10:28 AM	#573
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide It was a premix my son brought back from Hawaii __________________ 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

07-12-2017, 10:52 AM	#574
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide Nice __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-12-2017, 05:52 PM	#575
Tristan #PretentiousBastage Join Date: Oct 2008 First Name: Tristan Location: Kaukauna, WI Posts: 329 Trading: (0)	Re: Sous vide Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.

07-13-2017, 07:12 AM	#578
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,177 Trading: (96)	Re: Sous vide __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-13-2017, 08:34 AM	#579
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,384 Trading: (50)	Re: Sous vide Damn, that looks delicious. How well did the smoke taste come through? __________________ "Ignoring all the racket of conventional reality" - Keller Williams