Sous vide

[AdamJoshua]

I was reading up on the add fats to the bag and found this

I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. I also repeated the test with some thyme sprigs and garlic added to each bag.

Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later.

Interestingly I have also read that you might not get the sear you want from just a cast iron and a popular finish after the cast iron is to touch it up with a torch.

[jonumberone]

I've read the same thing about fats that Adam did, and have never added any to the bag.
I added a few sprigs of Rosemary to the lamb rack, and a few sprigs of thyme to the tenderloin, but honestly, it didn't seem to add any flavor to the larger cuts of meat.
Adding rosemary and garlic to the pork chops made a huge difference.

I'm right there with you on the sear, Vin. It's a work in progress.
I always get the pan screaming hot, and I'm still not happy.
I'm starting to wonder if my sear is fine, but it just suffers from comparison to a traditionally cooked steak?
I asked my wife for the searzall for Christmas. I'm hoping it's a game changer.

Tried out my first recipe from the Anova app yesterday; Cream of Celery Soup.
I chose it simply because we had an abundance of celery left over from the holiday.
It was simple enough. Throw all of the ingredients into the bag, cook, and puree.
It was really tasty.

[markem]

Great soup idea, Dom!

My friend who has a commercial sous vide machine tells me that something like the searzall is a requirement for a good exterior on steaks. Kinda complicated, if ask me.

[Chainsaw13]

In case anyone is interested in picking up the Anova unit, Amazon has the Bluetooth version for $159 and the Wifi version for $199.

[jonumberone]

Originally Posted by Chainsaw13

In case anyone is interested in picking up the Anova unit, Amazon has the Bluetooth version for $159 and the Wifi version for $199.

Actually Anova has $50 off the Bluetooth version and it can be had for $129 here

[Chainsaw13]

Originally Posted by jonumberone

Actually Anova has $50 off the Bluetooth version and it can be had for $129 here

Thanks Dom. I wasn't sure if they still had it on sale.

[massphatness]

Took a shot at a boneless pork chop last night. I tend to avoid pork chops because they dry out so easily. Not this one! Really juicy. I put it in the water bath naked - no herbs or seasoning. After it came out of the bath, I rubbed it down with some pork seasoning and seared it on a cast iron skillet with some thinly shaved slices of garlic in canola oil. Good flavor, decent sear. I'm still not wild about pork chops, but if Grace gets a craving, this is how we're doing them.

[mosesbotbol]

Originally Posted by massphatness

...I put it in the water bath naked - no herbs or seasoning. After it came out of the bath, I rubbed it down with some pork seasoning and seared it on a cast iron skillet with some thinly shaved slices of garlic in canola oil. Good flavor, decent sear.

My friend who's in SV does not season the meat either before vacuum sealing them.

[pnoon]

Originally Posted by massphatness

Took a shot at a boneless pork chop last night. I tend to avoid pork chops because they dry out so easily. Not this one! Really juicy. I put it in the water bath naked - no herbs or seasoning. After it came out of the bath, I rubbed it down with some pork seasoning and seared it on a cast iron skillet with some thinly shaved slices of garlic in canola oil. Good flavor, decent sear. I'm still not wild about pork chops, but if Grace gets a craving, this is how we're doing them.

Do you remember what time and temp you used?

[Chainsaw13]

Nicely done Vin. I used mine the other night to do a porterhouse steak I had just picked up from my farmer friend. Sous vide is best left to steaks over 1" in thickness. While this steak was still good, even after a quick minute sear on both sides, it was too done for my tastes. I knew that going in, but I hadn't had this beef in a while and it was still frozen. I was under a time constraint and sous vide is great for frozen products.

[markem]

I've done two meals now with my Anova.

For the first, I got two free range chicken breasts (on bone, quite large at 1.4 pounds total, onion salt and pepper) and did them at 150 for 2 hours. Ice bath then in the fridge to finish firming up. Rough chopped the chicken and put in to cream of mushroom soup. Mixed salad on the side. Very good - the chicken held its texture and was very moist.

For the second, I got a 1" boneless rib eye. Salt, pepper and garlic powder. Next time I will lower the temp about 3 degrees as it was just bit over what I wanted to doneness (we shoot for just shy of medium). The sear in my Calphalon pan was acceptable but a torch would have been perfect. Best rib eye not cooked over charcoal that I've had in a very long time. The feel on the tooth was near perfect and flavor abounded. May try adding some red wine (maybe 2-4 Tbsp) next time. Salad on the side, but pan seared asparagus is out go-to for steak.

I do not have a vacuum sealer, so have been using the zip-lock immersion technique. I think that both would have been better fully sealed. I'll get a vacuum sealer after the holidays. This is also a good excuse to get some Lodge cast iron that I've been lusting after for use on the Big Green Egg.

I recommend the unit since it has a wide range in which the food is "done". Makes dinners when we both commute less time sensitive and more relaxed in the prep. That alone is worth $129. btw, the bluetooth app sucks as it doesn't appear to alarm, but that's okay since time isn't that important except for the minimum time.

[CigarNut]

I cooked two 1" Rib Eyes (from Costco) yesterday using my Anova @ 129 degrees for 40 minutes (recipe on the Anova site) and they came out perfect:



I seared the steaks in a very hot (Lodge) cast iron skillet with bacon fat or 1 minute on a side. Next time I might do 1:15 or 1:30.

I had better luck with the iPhone app -- the app alerted me when the water was at temperature and when the timer had run out.

I want to thank Dom for starting this thread! I am not up for using the grill in the pouring rain or freezing cold, and now I can still have a good steak! Going to try some lamb chops next

[jonumberone]

Originally Posted by markem

I do not have a vacuum sealer, so have been using the zip-lock immersion technique. I think that both would have been better fully sealed. I'll get a vacuum sealer after the holidays.

Originally Posted by CigarNut

I want to thank Dom for starting this thread! I am not up for using the grill in the pouring rain or freezing cold, and now I can still have a good steak! Going to try some lamb chops next

I think it's awesome that the two of you ordered one.
I can't wait to see what other people turn out with the sous vide method.
First Pit Barrel Cookers, and now Anova circulators. I'm a bad influence!
I just can't get Pnoon to finally break down and get the PBC. The force is strong with that one.

Mark, curious why you think using a vacuum sealer would turn out a better product? It's my understanding that the reason for removing the air is because it is a poor conductor of heat. Was it that you weren't able to get out all the air with the immersion technique, or did you read something that a better vacuum holds in more moisture?

[stearns]

Originally Posted by jonumberone

I'm a bad influence!

Understatement of the year

[markem]

Originally Posted by jonumberone

Mark, curious why you think using a vacuum sealer would turn out a better product? It's my understanding that the reason for removing the air is because it is a poor conductor of heat. Was it that you weren't able to get out all the air with the immersion technique, or did you read something that a better vacuum holds in more moisture?

Holds the liquids in better contact with the meat.

[Chainsaw13]

One of the advantages I see of this cooking method is being able to take something straight from the freezer and put into the water. I have a tendency to forget to thaw items I want for dinner.

[massphatness]

If the food is frozen when it goes in to the water bath, I assume the minimum cook time needs adjusting? Any rule of thumb?

[BigAsh]

vin...I usually add an extra hour for anything up to 2 inches thick...then begin my sous vide cook time....the hour in the bath allows for thaw

[Chainsaw13]

Originally Posted by BigAsh

vin...I usually add an extra hour for anything up to 2 inches thick...then begin my sous vide cook time....the hour in the bath allows for thaw

That's about what I did also.

[mosesbotbol]

Originally Posted by massphatness

If the food is frozen when it goes in to the water bath, I assume the minimum cook time needs adjusting? Any rule of thumb?

You maximum time in the water is so big, that as long as your temp is at low setting, you should be all set. I am pretty sure my friend will leave stuff in there like all day. He did a porchetta that was unreal! The SV really rendered the fat well and when he fried it after the SV, the crackling was great.

Has anyone done a pork belly in the SV?