Sous vide?

eggo · July 2015

This will be my first time to SV filets. I have a couple of small, 5 oz, bacon wrapped that are frozen. Should I thaw or put in the bath frozen?

Legume · July 2015

Won't the bacon come out gummy instead of rendering ? I don't have an SV, just a naive question.

eggo · July 2015

Don't know. Should I remove the bacon and re VP?

Legume · July 2015

No idea, probably want to research it or maybe someone here can answer.

Lit · July 2015

You can just pull the bacon off before you sear it. I would not eat the bacon there's a good chance it never gets to safe pork eating temps.

biggreenrob · July 2015

If they are vacuum sealed, you could drop them while frozen. I would dry with a paper towel then hit the bacon with a torch if you have one.

sumoconnell · July 2015

The bacon is most likely cured unless you specifically got uncured, you can eat it "raw" - no food safety issue there. You just need it crispy like ^^ @biggreenrob said. Also, put the thing in frozen just means a longer bath.

nolaegghead · July 2015

I concur with @sumoconnell.

Lit · July 2015

By the time he gets the bacon crispy with a torch won't he over cook the steak?

nolaegghead · July 2015

Nah. I did bacon wrapped filet last night. Hit it with a weed burner until the bacon was crispy. It was still blue inside. I pre-cooked it on a griddle to about 100F. It was about 110 inside by the time I served.

biggreenrob · July 2015

Lit said:

By the time he gets the bacon crispy with a torch won't he over cook the steak?

If he dries the bacon then hits it with a mapp torch then it should be fine. It shouldn't take long for the bacon to crisp plus you have more control with the flame.

GregW · July 2015

The time/temp charts I've seen for SV start at 31 deg.
You can start out frozen, however I can't predict how long it will take to reach the desired temp with my Poly Sciences SV app.
If you tell me how thick the filets are I may be able to interpolate the cook time. I also need the temp you want to cook too.

dldawes1 · July 2015

This may be a stupid question....but as you well know...I know nothing about SV (other than what I have picked up here on various threads from time to time )....but......What are the advantages of SV over traditional reverse-sear ?

Legume · July 2015

It's French.

gdenby · July 2015

dldawes1 said:

This may be a stupid question....but as you well know...I know nothing about SV (other than what I have picked up here on various threads from time to time )....but......What are the advantages of SV over traditional reverse-sear ?

Best one I know of is that you can buy lesser grades of beef, select instead of choice. After a day in the SV, they are as tender as can be, w. a bag full of jus ready for sauce when the seared steaks are served.

TexanOfTheNorth · July 2015

dldawes1 said:

This may be a stupid question....but as you well know...I know nothing about SV (other than what I have picked up here on various threads from time to time )....but......What are the advantages of SV over traditional reverse-sear ?

In terms of end results not really much; as long as you don't screw up the reverse sear (i.e., overshoot your pre-sear target temp). Overshooting target temp won't happen with sous vide.

Plus, like spatchcock, it is fun to say!

dldawes1 · July 2015

Ohhhh OK ! So it's a French crock pot that won't overcook !! I might have to invest.... Just kidding. I've been "interested" ever since I saw it mentioned here when I first got started egging. I even priced them at Williams Sonoma last year. I'm still pretty new to egging, so I am still amazed at it's level of performance. Maybe I'll try SV sometime soon. Thanks for the responses.

GregW · July 2015

dldawes1 said:

This may be a stupid question....but as you well know...I know nothing about SV (other than what I have picked up here on various threads from time to time )....but......What are the advantages of SV over traditional reverse-sear ?

In my opinion, at least for steak there is no advantage.

Legume · July 2015

I'm just being snarky because I don't have one. I want to get one to play around with. The idea of fully cooking something and then getting the egg fired up for a 60 second sear doesn't appeal to me, but the idea of gently precooking some foods, having the flexibility to hold things at temp, etc. sounds interesting to me. I need more toys when I'm cooking for two - ha!

GregW · July 2015

Legume said:

I'm just being snarky because I don't have one. I want to get one to play around with. The idea of fully cooking something and then getting the egg fired up for a 60 second sear doesn't appeal to me, but the idea of gently precooking some foods, having the flexibility to hold things at temp, etc. sounds interesting to me. I need more toys when I'm cooking for two - ha!

You instincts are not wrong. In my opinion SV is trendy right now. I have had a setup for many years.
It excels at reheating pulled vacuum sealed pork, there is no better way to reheat.
I've done steaks with it enough to know that it doesn't come close in flavor to a properly grilled steak.
If you work on reverse searing steak you can get most of the benefits of SV and all the flavor of traditional grilling.

dldawes1 · July 2015

I'm perfectly happy with my reverse sear and don't see how it could get any better.

I also tend to lean toward agreeing that 'precooking' steaks in SV, then firing up the egg for a couple minutes would not be beneficial to me. But I can see where they could be used for many options to my cooking.

As always, there are good uses for everything...maybe even Mangrates !!!!

Legume · July 2015

I just can't imagine standing in front of a SV unit and drinking beer, it's not the same and my wife would certainly call BS on it where I get away with it when fire is involved.

biggreenrob · July 2015

Legume said:

I just can't imagine standing in front of a SV unit and drinking beer, it's not the same and my wife would certainly call BS on it where I get away with it when fire is involved.

Lol. So true.

Spring Chicken · July 2015

I'm new to Sous Vide but I've already learned a few things. Number one, is to spend some time watching YouTube videos. I learned a lot of 'What To Do' and even more of 'What NOT To Do,' especially when finishing off using my Big Green Egg. I strongly recommend the YouTube route, although most of the Sous Vide videos are not finished on a grill, but using a torch.

You might also spend some time looking up Sous Vide recipes for what you're cooking. If it does not include using a grill, mentally calculate what you will need to do to make it 'Eggable.'

My goal was to use the Egg to pre or post cook the food, either before or after the Sous Vide. I'm still learning.

Spring "YouTube Is The New Way Of Learning" Chicken

Spring Texas USA

dldawes1 · July 2015

Spring Chicken...haven't heard you jump in in a while. Appreciate your input very much !!!

Lit · July 2015

I use my sous vide at 108 for steaks to hot tub them for 30-45 minutes. Gets the internal to around 80-90 so th etime on the grill is reduced greatly and you still get the flavor. You can do this same thing in a zip loc and a boewl in the sink you just have to add water several times to maintain temp. I also do my tri tips the same way and they come out great. Not a fan of sous vide and sear on steaks and tri tips but just about everything else I have tried in the sous vide is great. 48-72 hour skirt steaks are great. The boneless skinlesss chicken breasts are way better than you can get on the egg. Not sure I would consider the sous vide trendy anymore its been fairly main stream for atleast 5 years plus.

The Cen-Tex Smoker · July 2015

Legume said:

I'm just being snarky because I don't have one. I want to get one to play around with. The idea of fully cooking something and then getting the egg fired up for a 60 second sear doesn't appeal to me, but the idea of gently precooking some foods, having the flexibility to hold things at temp, etc. sounds interesting to me. I need more toys when I'm cooking for two - ha!

I have an extra one you can borrow for a bit to see if you like it. Be home Friday night.

nolaegghead · July 2015

IMHO, the egg isn't worth firing up for a quick sear. That's why you shouldn't 86 your gasser.

Legume · July 2015

The Cen-Tex Smoker said:

Legume said:

I'm just being snarky because I don't have one. I want to get one to play around with. The idea of fully cooking something and then getting the egg fired up for a 60 second sear doesn't appeal to me, but the idea of gently precooking some foods, having the flexibility to hold things at temp, etc. sounds interesting to me. I need more toys when I'm cooking for two - ha!

I have an extra one you can borrow for a bit to see if you like it. Be home Friday night.

well damn, there you go being all nice and everything. I just may ping you at some point. thx.

italchef · July 2015

The max. time for something to be in water sous vide is 4 hours if the temperature in the bath is below 140F. What does that mean for you? It means that by the time the steaks thaw and cook they'll need a lot longer than 4 hours. Like any other types of protein, defrost in the fridge and then do what you like with them, as long as it's not any longer than 4 hours. You can even sous vide them, drop them into an ice bath and then get them into the fridge to use later. Keep in mind that food borne illness is especially dangerous to the sick, the elderly and the very young.

nolaegghead · July 2015

I've never heard that before. The FDA pasteurization tables go down to 134F.

Sous vide?

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