Let's talk Sous Vide

The Cen-Tex Smoker

DoubleEgger said:

@JohnInCarolina @DMWDo you know of some online resources where I can further expand my knowledge base for sous vide cooking? 

chefsteps.com

The Cen-Tex Smoker

robnybbq said:

My wife got one from Santa this Christmas.  She does not know anything about it yet.  Going to try and have her try it out later this week on some chicken breasts or pork chops.

if your schedule is anything like it used to be, you guys will love SV. you can put food in before you head off to work and have great meals in under 10 minutes when you are ready in the evening. you can fire up your egg if you want but a pan on the stove or your broiler will work just fine to finish it up.

Thatgrimguy

The Cen-Tex Smoker said:

robnybbq said:

My wife got one from Santa this Christmas.  She does not know anything about it yet.  Going to try and have her try it out later this week on some chicken breasts or pork chops.

if your schedule is anything like it used to be, you guys will love SV. you can put food in before you head off to work and have great meals in under 10 minutes when you are ready in the evening. you can fire up your egg if you want but a pan on the stove or your broiler will work just fine to finish it up.

Just don't do this with chicken breasts or they will be super stringy!  

dmchicago

sumoconnell said:

I got one for xmas too.. My old school MIL is dumbfounded.  I boiled eggs, she about shrt herself when it took 45 minutes.  

I want to do..

Short ribs
Turkey breast
Pork lion
Soups - cream of celery, or potato
Barbacoa
Beef stew

In general, I want to do a good osso bucco. 

Ps - I gave the inova app 1 star.. No wifi support for android, but exists for iOS!  What is this, 2013?

I recently did 48 hour short ribs and was disappointed. The flavors developed during a 3-5 hour braise top the Sous Vide effect, IMHO.

Plus you miss the amazing smell of the house while the ribs braise.

Otherwise, I find the SV steaks slightly beat the reverse sear. 

henapple

It's great for warming... I had 7 lbs of PP I egged the week before for a get together. Threw the bags in and ftc till we arrived. 

Raymont

I did 2x 5lb prime costco tenderloins for Christmas dinner. Seared lightly then in the bag with some rosemary, thyme, a little butter. SV for 3 hours at 135, removed then let rest for 15 minutes (so as not to overshoot during final sear) rubbed with more chopped rosemary, garlic powder, S&P and then seared on the egg at 700. Let rest for 15 min tented with foil. Came out fantastic. Med Rare all through, even the tail. I love a good reverse sear, but honestly SV is so much easier, you spend time with your guests not running to the egg every 5 minutes. It was "cut with a fork" tender. I had some leftovers that I was able to reheat (at 135) and retain the Medium Rare. Awesome.

JRWhitee

congrats....If you can do boiled peanuts I need one of those....

nolaegghead

Yes you can sous vide goobers.  Trick to boiling or sous vide peanuts is getting the right peanuts.  They should be harvested 3 weeks before they normally are and cooked within a week.  Raw dried nuts do not cook right.  You have to cook them above 185F to soften.

DoubleEgger

Since it's been a monsoon around here, I had another opportunity to try out the jacuzzi. Publix has whole pork loins on sale for $1.99/lb so I cut half of it into chops and left the rest as a roast. Seasoned and then seared chops for 1 min/side and then put into the bag with some fresh rosemary from the garden. After the bath, seared again for 1 min/side. The chops were excellent. Paired with oven roasted potatoes and a veggie to appease the wife. Another sous vide win. 

JC5404L

Another source for S/V info is www.chefsteps.com.  There's an interesting twist on fried chicken out there that I'm planning to try soon.  Inventive group of guys at ChefSteps -  JC

20stone

JohnInCarolina said:

DoubleEgger said:

I'm not picking up what you're putting down @JohnInCarolina . Which one won? 

The SV breasts were miles better.  Incredibly moist, perfectly cooked.

We did this recipe just yesterday:
http://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html

Absolute home run.  The breast was served right out of the SV, with the roasted cracklin as a garnish.

The Cen-Tex Smoker

JC5404L said:

Another source for S/V info is www.chefsteps.com.  There's an interesting twist on fried chicken out there that I'm planning to try soon.  Inventive group of guys at ChefSteps -  JC

I did it this week with pork chops. Med rare fried chops for Tonkatsu. Yes please. It was awesome. I've done the fried chicken too and a chicken fried med rare ribeye. I think that one is on here somewhere. SV fried stuff is good.

JC5404L

Look for "Can't-F***-It-Up Fried Chicken" (their words exactly, not mine).  It's a very interesting combination of S/V and shallow flash frying.  I did the frying on the egg to keep the oil smell out of the house.  Worked great.  We're going to play with it using different variations of the theme.  JC

DMW

Boneless short ribs. Season, vac seal, SV 138* for 72 hours. Slice into cubes, on metal skewers and flash fry. Angels will dance on your tongue.

robnybbq

Well no pics but it did happen.  the wife used the SV yesterday and cooked some pork tenderloins.  WOW.  that meat was very tender and did not need a knife to cut.  The only thing that would have made that meal better was the finishing sear on the Egg instead of in a frying pan.  

Thatgrimguy

The Cen-Tex Smoker said:

JC5404L said:

Another source for S/V info is www.chefsteps.com.  There's an interesting twist on fried chicken out there that I'm planning to try soon.  Inventive group of guys at ChefSteps -  JC

I did it this week with pork chops. Med rare fried chops for Tonkatsu. Yes please. It was awesome. I've done the fried chicken too and a chicken fried med rare ribeye. I think that one is on here somewhere. SV fried stuff is good.=

I'm looking forward to doing some deep fried experimentation!!  Do you cool your meat after the SV or just straight into the batter then the fryer?

Billy Grill Eggster

sumoconnell said:

I got one for xmas too.. My old school MIL is dumbfounded.  I boiled eggs, she about shrt herself when it took 45 minutes.  

I want to do..

Short ribs
Turkey breast
Pork lion
Soups - cream of celery, or potato
Barbacoa
Beef stew

In general, I want to do a good osso bucco. 

Ps - I gave the inova app 1 star.. No wifi support for android, but exists for iOS!  What is this, 2013?

I got the Android app for WiFi from Anova Culinary over the weekend (January 2nd), started a cook for carrots in EVOO and herbs. I started the cook twenty miles away, when I came home an hour later my wife was amazed at the taste. I used a vacuum bag but did not vacuum seal, just clipped top to edge of pot.

Salmonegg

The Cen-Tex Smoker said:

DoubleEgger said:

@JohnInCarolina @DMWDo you know of some online resources where I can further expand my knowledge base for sous vide cooking? 

chefsteps.com

Chef Steps recently posted a "so you got Sous Vide Rig for Christmas" primer, too. I've had good success cross-referencing their recipes with the ones at Serious Eats.  I've had an anova for a little over a year and still use it a bunch (did Kenji's pork belly for our New Years Day dinner) and I'd say the most "Wow" results have been with small cuts of lamb, which I always seem to overcook when trying to do the whole thing on the egg. Oh, and scallops- the soy, maple syrup, and sriracha recipe in the Anova recipe file is really good.

Spring Chicken

I got my sous vide cooker a few months back.  I'm still learning but here are some YouTube videos of my cooks, including my most recent 72 hour brisket flat cook.

72 Hour Brisket Cook
https://www.youtube.com/watch?v=R2901T_t15E

Sous Vide vs. Grilled Chuck Eye Rib Steak
https://www.youtube.com/watch?v=MtIq8LQjXeo

Sous Vide Cherrywood Chipotle Pepper Ribs
https://www.youtube.com/watch?v=l2Oa2XH4Zs4

Sous Vide Agujas Norteñas, 
https://www.youtube.com/watch?v=xtd2nyszbw0

Sous Vide Chicken Breast with Dill & Ginger Sauce
https://www.youtube.com/watch?v=kHfGpd8ITc4

My First Sous Vide Cook
https://www.youtube.com/watch?v=YsuRcRvUn9s

You may or may not learn anything from my videos, but if you read some of the comments and suggestions in the post threads, you will learn a lot.

Good luck with it.

Spring "Fix'n To Take Me A Sous Vide Nap In The Spa" Chicken
Spring Texas USA

Raymont

ChefSteps looks pretty good. Thoughts on if worth "premium" access for $20?