Sous vide - Page 35

stearns · 01-26-2018, 07:59 AM

Pork chops last night were a success. Up until a few months ago I've never in my life liked pork chops, I always thought of them as "weird steak" and so tough they needed oodles of gravy, which I'm not a huge fan of anyways unless it's thanksgiving. I've only made them once so far in the SV and they were the best I've ever had, but still had room for improvement.

Fast forward to a few weeks ago, Adam (TG) sent me a big bag of smoked dried onions to play around with, smoked for 16 hours turning 5LB of onions into one mostly-full gallon ziplock. The smell from this bag is intoxicating, in the most delicious of ways. This was my first try at cooking with these, I had no idea how much to use so I cut up a bigger 2LB pork loin into individual chops, salt and pepper then took out 1/4 C of the onions (wish I had weighed it, next time). I also smashed up a few cloves of roasted garlic I had left over from a head I cooked up to make some brie dip last weekend. Put all of these in the vac bag then let it sit for a few days (I knew I wouldn't have time to prep day-of). Last night I let them cook for 2 hours at 140*, then remove the onions and garlic and pat them dry and put under the broiler at 500* for about 3 minutes per side. Most of them got an herb butter parm mix slathered on top, but I did keep one as-is for control.

These were the new best pork chops I've ever had. The smokey onion taste permeated through all of the pork, not just the sections with direct contact. The one without the herb butter had the most noticeable up-front smokey flavor, however the rest with the butter were divine - the smoke was not overpowering and was truly a compliment to the porky goodness and the buttery goodness. I will call this a success, I think the 1/4 C was the right amount of onions for this amount of meat. I think the sear could have been done better, I don't know if I just cut them unevenly but the broiler didn't get as even of a burn as it usually does, next time I'll use a cast iron or really hot grill. Next up will be some sort of steak with these, I'll post an update when I get a chance to play around more. Thanks Adam!

CigarNut · 01-26-2018, 10:09 AM

Sounds and looks awesome! I will have to give that a try!

Dave128 · 01-26-2018, 11:03 AM

Chainsaw13 · 01-26-2018, 12:55 PM

Quote:

Originally Posted by Dave128

Dave128 · 01-26-2018, 02:00 PM

Quote:

Originally Posted by Chainsaw13

T.G · 01-26-2018, 04:25 PM

Awesome work there Ben, thanks for the detail. I'm still figuring out the smoked onion proportions myself too.

What you say about pork chops kind of mirrors my experiences too. I had always struggled with getting them right until I bought an SV cooker.

stearns · 02-05-2018, 09:50 AM

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

stearns · 03-19-2018, 08:16 AM

Quote:

Originally Posted by stearns

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine

BigAsh · 03-19-2018, 08:47 AM

Quote:

Originally Posted by stearns

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine

NIce Ben....Using the supermarket corned beef flats?

Tio Gato · 03-19-2018, 12:36 PM

Quote:

Originally Posted by stearns

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.

BigAsh · 03-19-2018, 01:55 PM

Quote:

Originally Posted by Tio Gato

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.

you had me at bourbon!

CigarNut · 02-11-2018, 05:28 PM

Made Sriracha Buttered Shrimp tonight with some (really large) fresh black tiger shrimp from Costco (8-10 per pound):

Shrimp and sauce before sous vide:

After sous vide:

Ready to serve:

Really good! We did not have any rice or pasta with this and it was almost too spicy for my wife — she really wanted a little rice.

Also, the sauce might overpower smaller shrimp.

stearns · 03-19-2018, 08:57 AM

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

BigAsh · 03-19-2018, 09:33 AM

Quote:

Originally Posted by stearns

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

NIce..sous vide in that package or re-bagging?

BigAsh · 03-22-2018, 07:32 AM

Quote:

Originally Posted by stearns

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

Picked up a smaller one. about 3 lbs....I'll run it at 180* but I guess for a bit less than 10 hrs

stearns · 03-19-2018, 09:50 AM

I re-bagged it, I didn't really trust the seal on the package they used in such high temperatures. I've cooked steaks in the retail packaging from costco and other big places before, but they look a lot more sturdy than this place. In hind sight I should have taken their whole package and put it in a vac bag rather than take the brisket out, I had way too much trouble getting the bag to seal with the wet brine in it, but I got there eventually

Flynnster · 03-20-2018, 07:26 PM

No pictures, but I want to make sure any newcomers understand, PORK LOIN is my favorite use of sous vide hands down.

Did a simple bbq rub tonight, 3 hours at 135, and seared off. The best pork loin you'll ever have.

Brlesq · 03-20-2018, 08:27 PM

We did boneless chicken thighs last night. Poured half a bottle of BBQ sauce in the bag, set sous vide at 160 for 4 hours. Seared them off in a cast iron pan afterwards until a bit charred. Really good!

CigarNut · 05-22-2018, 08:03 PM

Did a tri-tip in the sous vide today, but its different than I have done before. Before moving, I would use a Cusinart to make my marinade (onions, garlic, salt, black pepper, red pepper, oil, soy sauce, etc.).

We no longer have a food processor, so I made up a new (completely different) marinade:

1 bottle of Cindy's Kitchen Tangerine Vinaigrette
1 chopped red onion
2 tsp garlic powder
1 tsp garlic salt
1 tsp pepper

Also, we used to get our tri-tip at Costco (in Oregon), but the Costco's out here in Florida do not carry it. We found a 3 lb. tri-tip at Whole Foods on Sunday and used that.

Marinated in the vacuum bag for about 24 hours and cooked for 6.5 hours at 130 degrees:

It came out perfect! Tasted great -- the hint of citrus was really nice along with the garlic and onion. Just the right amount of salt too!

stearns · 05-23-2018, 08:43 AM

Looking good Michael! Love some SV tri tip, was a favorite for a while getting it pre-marinated from costco

Putting a few pounds of beef short ribs in the SV for a 48 hour cook tonight, looking forward to dinner friday

01-26-2018, 07:59 AM	#1
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide Pork chops last night were a success. Up until a few months ago I've never in my life liked pork chops, I always thought of them as "weird steak" and so tough they needed oodles of gravy, which I'm not a huge fan of anyways unless it's thanksgiving. I've only made them once so far in the SV and they were the best I've ever had, but still had room for improvement. Fast forward to a few weeks ago, Adam (TG) sent me a big bag of smoked dried onions to play around with, smoked for 16 hours turning 5LB of onions into one mostly-full gallon ziplock. The smell from this bag is intoxicating, in the most delicious of ways. This was my first try at cooking with these, I had no idea how much to use so I cut up a bigger 2LB pork loin into individual chops, salt and pepper then took out 1/4 C of the onions (wish I had weighed it, next time). I also smashed up a few cloves of roasted garlic I had left over from a head I cooked up to make some brie dip last weekend. Put all of these in the vac bag then let it sit for a few days (I knew I wouldn't have time to prep day-of). Last night I let them cook for 2 hours at 140, then remove the onions and garlic and pat them dry and put under the broiler at 500 for about 3 minutes per side. Most of them got an herb butter parm mix slathered on top, but I did keep one as-is for control. These were the new best pork chops I've ever had. The smokey onion taste permeated through all of the pork, not just the sections with direct contact. The one without the herb butter had the most noticeable up-front smokey flavor, however the rest with the butter were divine - the smoke was not overpowering and was truly a compliment to the porky goodness and the buttery goodness. I will call this a success, I think the 1/4 C was the right amount of onions for this amount of meat. I think the sear could have been done better, I don't know if I just cut them unevenly but the broiler didn't get as even of a burn as it usually does, next time I'll use a cast iron or really hot grill. Next up will be some sort of steak with these, I'll post an update when I get a chance to play around more. Thanks Adam! __________________ "Ignoring all the racket of conventional reality" - Keller Williams

01-26-2018, 10:09 AM	#2
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Sounds and looks awesome! I will have to give that a try! __________________ 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.

01-26-2018, 11:03 AM	#3
Dave128 Sexy Dave Join Date: Feb 2009 First Name: Dave Location: Voorheesville, NY Posts: 3,922 Trading: (4)	Re: Sous vide __________________ "Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin I "heart" Boobies and Beer!

01-26-2018, 04:25 PM	#6
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Sous vide Awesome work there Ben, thanks for the detail. I'm still figuring out the smoked onion proportions myself too. What you say about pork chops kind of mirrors my experiences too. I had always struggled with getting them right until I bought an SV cooker.

02-05-2018, 09:50 AM	#7
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing __________________ "Ignoring all the racket of conventional reality" - Keller Williams

03-19-2018, 08:57 AM	#13
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook" __________________ "Ignoring all the racket of conventional reality" - Keller Williams

03-19-2018, 09:50 AM	#16
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide I re-bagged it, I didn't really trust the seal on the package they used in such high temperatures. I've cooked steaks in the retail packaging from costco and other big places before, but they look a lot more sturdy than this place. In hind sight I should have taken their whole package and put it in a vac bag rather than take the brisket out, I had way too much trouble getting the bag to seal with the wet brine in it, but I got there eventually __________________ "Ignoring all the racket of conventional reality" - Keller Williams

03-20-2018, 07:26 PM	#17
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide No pictures, but I want to make sure any newcomers understand, PORK LOIN is my favorite use of sous vide hands down. Did a simple bbq rub tonight, 3 hours at 135, and seared off. The best pork loin you'll ever have.

03-20-2018, 08:27 PM	#18
Brlesq Carpe cigar! Join Date: May 2012 First Name: Bruce Location: Upstate NY Posts: 1,025 Trading: (17)	Re: Sous vide We did boneless chicken thighs last night. Poured half a bottle of BBQ sauce in the bag, set sous vide at 160 for 4 hours. Seared them off in a cast iron pan afterwards until a bit charred. Really good! __________________ Hey! How come "Habana" is written on here with a Sharpie ?!?

05-23-2018, 08:43 AM	#20
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	Re: Sous vide Looking good Michael! Love some SV tri tip, was a favorite for a while getting it pre-marinated from costco Putting a few pounds of beef short ribs in the SV for a 48 hour cook tonight, looking forward to dinner friday __________________ "Ignoring all the racket of conventional reality" - Keller Williams