Sous vide

[croatan]

My kid wanted hot dogs the other day, so I decided to throw some jumbo all-beef franks in the sous vide for science and because I hadn't had a chance to use it lately. Did one normally, one with some IPA and salt in the bag (I read on Serious Eats that putting salt in there will lead to beer-flavored meat rather than meat-flavored beer), and one with ketchup in the bag all at 155 for about 2.5 hours. Normal one was great, beer one was slightly better if you like beer, and ketchup didn't seem to do anything at all except maybe add a little sweetness. Not the fanciest of cooks, but it was kind of fun and it did lead to a perfectly-cooked hot dog--though I'm not sure it's worth the extra two hours and fifteen minutes

[stearns]

Do you do anything to deal with the carbonation in the beer? I know it came up in a discussion here some time ago, but I'm curious, I figure maybe it needs to be shaken up or something.

Traveling this week again so I'm going to do more mango chutney chicken today to make when I get home Thursday night, since I have leftover chutney. Also gonna do some bbq chicken the same way with some of my sauce to put in the freezer after being cooked, I get nervous using my sauce for long cooks because of the high sugar content, it's caused issues with the crock pot before but I think it will be fine with the temperature control here. I currently use it more for a finishing step like I've recently done with SV pork and lamb, but if something goes wrong I'm only out about $3 worth of chicken so it's worth a try

[stearns]

My vac sealer kicked the bucket so I ordered up a food saver from groupon, it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

[T.G]

Originally Posted by stearns

My vac sealer kicked the bucket so I ordered up a food saver from groupon, it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

I have two of the predecessor model to that one, the V24xx's. I run probably about 800-1000 bags a year on them, and I still have not managed to kill them yet.

The "moist" function just runs the sealing strip at a higher temp or longer time (or both). It works (most of the time) to overcome a small amount of non-oily liquids. Any oils and you can just about forget the seal.

[BigAsh]

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

[stearns]

Originally Posted by BigAsh

.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect

[Tio Gato]

Originally Posted by BigAsh

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

OMG Keith! That is pure food p*rn! Awesome job.

[CigarNut]

Originally Posted by stearns

My vac sealer kicked the bucket so I ordered up a food saver from groupon, it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

That's the same sealer that I have been using. I've had it for about 9 years and it's still working great.

[Porch Dweller]

[stearns]

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great.

For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130*, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare).

[CigarNut]

That looks awesome, Keith!!

[jonumberone]

Looks great, Keith.

Ben, What cut of lamb? Another leg?

[stearns]

Ya it was the rest of the boneless leg roast, most things I buy big and cut down/freeze for later, the downside of almost always cooking for just two

[stearns]

Question for you gurus, a few of us are helping some friends move all day Saturday so I was trying to think of something easy we can all have for dinner at their new place without too much work/mess, so I'm gravitating towards pre-cooking a tri-tip and finishing it in their oven when we're ready to eat. I've pre-SV'd entrees before and finished on a grill/oven out of the fridge, but it's always been with thinner proteins (pulled carnitas, chicken strips)

If I did this with a thicker steak do I need to take anything into consideration in terms of making sure the inside is hot enough without overcooking the outsides? Or would 5-7 minutes in a broiler bring the whole thing from cold to hot? I was thinking maybe something like putting it in the oven at 200* for 15-20 minutes then cranking up the broiler and proceeding the same way I normally do when it comes straight out of the bath, or even cooking it at a lower temp in the SV so any oven overcooking will bring it up to the level of doneness preferred, but I don't know the best method. If I was making it at home I could put it in a bath at the same exact temp just before broiling, but I don't want to lug the equipment around when the place is already gonna be a mess. Any thoughts from anybody who has tried this?

[BigAsh]

I just reheat with the sous vide...then finish in oven like normal....

[Black Coral]

In the middle of a new recipe for cold brew coffee I found on the sous vide website. First round was awesome needed another brew so I would have some for the morning.

Coffee mason jar 4 cups of water and seal then 146 for 2 hrs the strain and drink or refrigerate

[stearns]

sounds like hot brew to me

how much coffee do you use? I'm gonna give this a try, I like my coffee steaming hot but I know enough people that love cold brew that I always wish I had some around

[T.G]

Beef eye of round. Covered in spicy rub, smoke setting on the pellet grill for 2 hours, bagged up and SV for 12 hours at 134F. Chilled overnight in the refrigerator, moved to the freezer for an hour or so before running it through the meat slicer this morning. Almost no juice in the bag or shed when slicing.

Very supple, maybe even a bit too soft. I think I need to dial back the cook time a bit or use a larger cut of meat.

Nice smoke ring, boring photo otherwise.

[Black Coral]

Ben I use 7 table spoons of coffee in the mason jar.

[stearns]

Who here is gonna be the first to SV a pig head?