OT- Beginner Sous Vide Suggestions -OT

dharley

I've wanted a sous vide since the first time I saw one on used Iron Chef. I finally broke down and bought the Anova 800w model and a 12 qt. Carb-X with the soul vide lid.

I'm first going to use it to precook a cut up fryer for fried chicken. I want to soft boil eggs, but after that, I don't know. A trip-tip prior to caveman? Steaks to 110 then seared on CI?

What else do you sous vide aficionados use your for? Suggestions please, also what to avoid. Thank you all in advance! 

nolaegghead

Short ribs, carrots, chuck roasts, thick fish (like steaks) cuts, reddi-pots, etc.

Killit_and_Grillit

Steaks, eggs, ribs, beets, carrots, lamb, thick pork chops...pretty much if it’s tough and needs some time to break down, it goes in the sous vide cooler. 

I have tried chicken several times, I can’t find a texture I really enjoy. 

Wolfpack

Sous vide egg bites- you will thank me later. We make 2-3 dozen at a time and pop them in the microwave in the morning. Fast, easy and tasty. 

My favorite combo so far is bacon and smoked Gouda. 

https://wellnessmama.com/156155/sous-vide-egg-bites/

Scantron

Wolfpack said:

Sous vide egg bites- you will thank me later. We make 2-3 dozen at a time and pop them in the microwave in the morning. Fast, easy and tasty. 

My favorite combo so far is bacon and smoked Gouda. 

https://wellnessmama.com/156155/sous-vide-egg-bites/

I agree! Egg bites are super easy, and a great way to have breakfast prepared for the upcoming week. I made a ton when we had a bunch of family in town and they all loved them. We also love going Cheesecake and Creme Brulee for dessert dishes. 

DoubleEgger

JIC Chocolate Pots 

JohnInCarolina

DoubleEgger said:

JIC Chocolate Pots 

And the salted caramel.  And the maple bourbon.  And... diabetes.

nolaegghead

JohnInCarolina said:

DoubleEgger said:

JIC Chocolate Pots 

And the salted caramel.  And the maple bourbon.  And... diabetes.

Hey, I did mention "reddi-pots"...

JohnInCarolina

nolaegghead said:

JohnInCarolina said:

DoubleEgger said:

JIC Chocolate Pots 

And the salted caramel.  And the maple bourbon.  And... diabetes.

Hey, I did mention "reddi-pots"...

Yeah, well, nobody really pays attention to you man.

SmallBBQr

One of the "fast" cooks that works amazingly well with sous vide is skinless/boneless chicken breasts.  After doing this for numerous people, they all say they will never enjoy chicken breast the same ever again.

A light seasoning with salt/pepper/onion powder/garlic powder, and sous vide at 145 or 150 for roughly 2 hours.

A light kiss in the cast iron pan or sear on the grill and enjoy the tenderest, juiciest chicken breast ever...

dharley

SmallBBQr said:

One of the "fast" cooks that works amazingly well with sous vide is skinless/boneless chicken breasts.  After doing this for numerous people, they all say they will never enjoy chicken breast the same ever again.

A light seasoning with salt/pepper/onion powder/garlic powder, and sous vide at 145 or 150 for roughly 2 hours.

A light kiss in the cast iron pan or sear on the grill and enjoy the tenderest, juiciest chicken breast ever...

Thank you for the tip!

My local butcher sells boneless, skinless chicken breasts (which I felt were an abomination prior to this cook) pre-seasoned and vac sealed. I bought four, two cajun and two Italian herb and put them in the sous vide at 145 for a little over two hours, then seared them on my eggs CI grid at 500 for a few minutes per side. 

They were fantastic. Beyond great. 

SmallBBQr

Glad I didn't steer your wrong.  Another thing that is hard to for some to come to terms with, is doing chicken breast (I like it ON the bone as well) to lower temps like 145, but for a longer time, and that they are safe to eat - i.e. they don't need to be 165 as the longer time at lower temps pasteurizes them as well.  But I also make sure to warn people there may be some pink and explain the safety.  

Bobh83

Can you sear then sound vide? Chicken breast cane out a touch washed out tasting. A quick hot seat should add flavor that would get stronger in the water bath by my thinking. Does it work that way? 

Fayborg

Wolfpack said:

Sous vide egg bites- you will thank me later. We make 2-3 dozen at a time and pop them in the microwave in the morning. Fast, easy and tasty. 

My favorite combo so far is bacon and smoked Gouda. 

https://wellnessmama.com/156155/sous-vide-egg-bites/

Wolfpack, what do you (or others for that matter) use to sous vide the egg bites in? Then do you or can you pop them out of the jar etc and refrigerate (or freezer)in a bag or other container.   Thanks for any info.

lkapigian

+1 on the breasts I individually seal and cook for the week 149 2 hours ..,I will also do up a bunch of eggs poached in the shell 147 for 45 minuets then back in the carton into the fridge ...crack open at a later day, nuke in micro wave for 20 seconds 

Wolfpack

I use 8oz mason jars. Refrigerate in the jars, pop the lid and microwave for 45 seconds. Pop them out of the jars onto a plate and your ready to go. Make sure to take the lid off before heating in the microwave. 

They are good for a couple weeks but ours never last that long-

Scantron

I use 4oz mason jars. For Egg Bites, make sure you use a cooking spray in each jar. It will make getting them out of the jars and cleaning much easier. 

For breakfast, I get one out of the fridge, shake it out of the jar on a plate, top it with cheese, then nuke it until the cheese is melted. Super easy.

thetrim

Carrots and corn. 

Steaks and chicken are great as well. 

I do the chicken breasts at 145 for 75 mins and like them like that. Any shorter time and they aren't quite done enough.  

I haven't done them, but others rave about the way regular pork ribs come out.

The Cen-Tex Smoker

Did some Sous Vide fried chicken again last night. Pics are bad. I was drunk. Here is what the kitchen looked like after. 



Still worth it but the cleanup was not fun. I dropped a piece of chicken in the flour and it went off like a bomb. 

dharley

@The Cen-Tex Smoker- I made fried chicken tonight. I didn't photo document as it was my first attempt, which rarely are home runs. This one, however, was. Holy sh!t! Sous vide'd a cut up fryer at 145 for two hours. Soaked in butter milk after for half an hour. Rolled in seasoned flour and let rest for 15. In the Fry Daddy at 400 until golden brown and delicious.

The best I've ever made by far. Probably the best I ever had. I'm going to play with this for a while. Chickens in Michigan are in danger at a rate of four per week.

The Cen-Tex Smoker

dharley said:

@The Cen-Tex Smoker- I made fried chicken tonight. I didn't photo document as it was my first attempt, which rarely are home runs. This one, however, was. Holy sh!t! Sous vide'd a cut up fryer at 145 for two hours. Soaked in butter milk after for half an hour. Rolled in seasoned flour and let rest for 15. In the Fry Daddy at 400 until golden brown and delicious.

The best I've ever made by far. Probably the best I ever had. I'm going to play with this for a while. Chickens in Michigan are in danger at a rate of four per week.

Check out the chef steps can’t f**k it up fried chicken. Good stuff

https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken

dharley

The Cen-Tex Smoker said:

Check out the chef steps can’t f**k it up fried chicken. Good stuff

https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken

Thanks for the link! That's a really cool site, I'd never seen it before.

fishlessman

nobody's making sousweed cannibis butter

YEMTrey

What is everyone using and what would they recommend for a sous vide container?

Model/makes that you prefer?  Preferable size, etc.  Thanks!

Scantron

I use a Coleman stacker cooler. I drilled a hole in the lid. These stacker coolers are the perfect depth for the SV cooker and is obviously a great insulator. 

lkapigian

YEMTrey said:

What is everyone using and what would they recommend for a sous vide container?

Model/makes that you prefer?  Preferable size, etc.  Thanks!

Had this laying around . I've done 150 wingsni problem ......preheat water on stove I also use a smaller 

YukonRon

Thick cut pork chops.

lkapigian

YEMTrey said:

What is everyone using and what would they recommend for a sous vide container?

Model/makes that you prefer?  Preferable size, etc.  Thanks!

I also bought a 12 quart with a protective sleeve for smaller cooks

NDG

Wolfpack said:

Sous vide egg bites- you will thank me later. We make 2-3 dozen at a time and pop them in the microwave in the morning. Fast, easy and tasty. 

My favorite combo so far is bacon and smoked Gouda. 

https://wellnessmama.com/156155/sous-vide-egg-bites/

going to make a dozen of so tonight for the week - if my 2.5 year old girl likes them, this could really help ease our morning routine . .  thanks for sharing.  

Wolfpack

Hope you enjoy them- I had one for breakfast this morning.