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Sous Vide Skepticism...

Big_Green_Craig
Big_Green_Craig Posts: 1,578
edited July 2015 in EggHead Forum
I recently picked up the Anova Sous Vide during a 50% off sale on Amazon. I had always been skeptical of the water bath cooking technique. I , like some, thought that "boiling" food was a bit ridiculous. Now that I've experienced the perfection of the sous vide cooking method I am a believer! Here are several recent cooks using the sous vide/BGE combination. 


Rack of lamb, portioned into 2 chop portions, sous vide, seared on the Egg and searved with a homemade portobello arborio and a portobello pan sauce. 















A 25oz dry aged 28 days Prime Ribeye, sous vide with fresh rosemary, then seared in a cast iron skillet on the Egg. 











A grilled burger with a perfect sous vide soft boiled egg.










USDA Select tri tip, trimmed, sous vide, then seared caveman style directly on the coals. 



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Comments

  • GATraveller
    GATraveller Posts: 8,207
    Dude.....those are some great looking cooks.  I've been on the fence about the sous vide but this may just have sealed the deal.  Guess I need to watch Amazon for a deal.  

    PS - good work on the photos.  There just may be a future in this for you   ;)

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bweekes
    bweekes Posts: 725
    Craig - I'm with you. It's about good ingredients first, but the science of the cook follows very shortly thereafter. SV is a great method, as is the egg - and the two combined produce wicked results. I've tried a lot of different things SV, and some are a better fit for the egg and some are a better fit for SV. IMO, tougher cuts of meat, chicken breast, veggies, eggs = SV. Tender cuts of meat, things that need a good smoke, things that benefit from high heat = egg. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725
    bweekes said:
    Craig - I'm with you. It's about good ingredients first, but the science of the cook follows very shortly thereafter. SV is a great method, as is the egg - and the two combined produce wicked results. I've tried a lot of different things SV, and some are a better fit for the egg and some are a better fit for SV. IMO, tougher cuts of meat, chicken breast, veggies, eggs = SV. Tender cuts of meat, things that need a good smoke, things that benefit from high heat = egg. 
    Oh and awesome cooks - as usual!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Bustersdad
    Bustersdad Posts: 311
    Agree...done lots of steaks and chops Sous Vide with a sear at the end.  They come out great, more than that I am consistent
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  • stemc33
    stemc33 Posts: 3,567
    :clap: :bow: 

    I'm still skeptical, but I'd definitely eat everything in your pics. Pure Awesomeness. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SoCalWJS
    SoCalWJS Posts: 407
    Beautiful looking food!

    I did a 4 pound Prime Rib (Costco, Choice, no bone) for a bit over 9 hours with Carl's, fresh Rosemary, and Thyme at 127, then seared over high flame on a Pit. Flavor was incredible, but I think I needed to go a couple of degrees higher next time - maybe 129? It was a beautiful pink/red right up to the crust. Hard to screw it up unless the setup is wrong.

    Gotta try the Tri tip next time I make one.
    South SLO County
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Great looking cooks, using the Trés Booblay has been the most significant change to our cooking since getting my first egg. Tri-Tip is our favourite meat cook.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    SoCalWJS said:
    Beautiful looking food!

    I did a 4 pound Prime Rib (Costco, Choice, no bone) for a bit over 9 hours with Carl's, fresh Rosemary, and Thyme at 127, then seared over high flame on a Pit. Flavor was incredible, but I think I needed to go a couple of degrees higher next time - maybe 129? It was a beautiful pink/red right up to the crust. Hard to screw it up unless the setup is wrong.

    Gotta try the Tri tip next time I make one.
    I sous vide that tri tip for 18 hours. More or less because I had the time. The texture super tender and more like a filet than a tri tip. Unbelievable. 
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  • fishlessman
    fishlessman Posts: 34,584
    sold with the egg on the burger
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • saluki2007
    saluki2007 Posts: 6,354
    Great looking cooks Craig.  I too have been skeptical of sous vide, but for a different reason.  Something about cooking in a plastic bag rubs me the wrong way.
    Large and Small BGE
    Central, IL

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  • Photo Egg
    Photo Egg Posts: 12,137
    Big_Green_Craig said:
    SoCalWJS said:
    Beautiful looking food!

    I did a 4 pound Prime Rib (Costco, Choice, no bone) for a bit over 9 hours with Carl's, fresh Rosemary, and Thyme at 127, then seared over high flame on a Pit. Flavor was incredible, but I think I needed to go a couple of degrees higher next time - maybe 129? It was a beautiful pink/red right up to the crust. Hard to screw it up unless the setup is wrong.

    Gotta try the Tri tip next time I make one.
    I sous vide that tri tip for 18 hours. More or less because I had the time. The texture super tender and more like a filet than a tri tip. Unbelievable. 
    Above cooks look amazing...on your 18 hour tri tip, what temp did you run?
    Thank you.
    Thank you,
    Darian

    Galveston Texas
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  • Raymont
    Raymont Posts: 710
    Great looking cooks. I have been doing Brisket's lately (flats) where I smoke for 6-8 hours and then sous vide for 2 days. They come out unbelievably tender and juicy. Also this is the best technique for reheating. We fed 50+ over 4th of July, I had cooked up pork butt and brisket, froze in bags and then just reheated sous Vide. As tray of pork got low, I just reached down for another bag and walla! 

    Small & Large BGE

    Nashville, TN

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Photo Egg said:
    Big_Green_Craig said:
    SoCalWJS said:
    Beautiful looking food!

    I did a 4 pound Prime Rib (Costco, Choice, no bone) for a bit over 9 hours with Carl's, fresh Rosemary, and Thyme at 127, then seared over high flame on a Pit. Flavor was incredible, but I think I needed to go a couple of degrees higher next time - maybe 129? It was a beautiful pink/red right up to the crust. Hard to screw it up unless the setup is wrong.

    Gotta try the Tri tip next time I make one.
    I sous vide that tri tip for 18 hours. More or less because I had the time. The texture super tender and more like a filet than a tri tip. Unbelievable. 
    Above cooks look amazing...on your 18 hour tri tip, what temp did you run?
    Thank you.
    130F. I typically prefer my steak less cooked, but settled on this temp after some research. At 130F it take just over 110 minutes to kill any harmful bacteria/growth that can be harmful. Because of the higher temperature, I decided to go longer in time in hopes to get more tenderness. The result was phenomenal. 
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  • bweekes
    bweekes Posts: 725
    saluki2007 said:
    Great looking cooks Craig.  I too have been skeptical of sous vide, but for a different reason.  Something about cooking in a plastic bag rubs me the wrong way.
    If you're using foodsafe bags rated for SV, you've got nothing to worry about.  
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • GRN96WS6
    GRN96WS6 Posts: 60
    Looks lovely 
    Tommy
    LBGE
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  • Photo Egg
    Photo Egg Posts: 12,137
     Big_Green_Craig...thank you. Again, looks fantastic.
    Thank you,
    Darian

    Galveston Texas
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  • DinnerIsComing
    DinnerIsComing Posts: 63
    @Big_Green_Craig Great photos and cooks. I follow you on IG and have seen these go across my feed the last week or so. :smiley:
    Brace yourself,
    DinnerIsComing
     XLBGE
    22" Weber Kettle
    Weber Spirit E-310 Propane Gasser
    The Webers make for nice Eggcessory storage bins!

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    The notion that it is "boiling" food is certainly misplaced; as boiling would not occur with temps below 212*. 

    I agree with you re: 130* being safe. Others have suggested otherwise. 
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    TexanOfTheNorth said:
    The notion that it is "boiling" food is certainly misplaced; as boiling would not occur with temps below 212*. 

    I agree with you re: 130* being safe. Others have suggested otherwise. 
    Correct on the boiling temp. I think that is the uneducated/inexperienced perspective people have. 
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    @DinnerIsComing Thanks for following! 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Sous vide OWNS pork chops and chicken breast. It's the king of leftovers as well. I'm not a fan of beef out of the SV though. I get results that I prefer from a reverse sear. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Nanook
    Nanook Posts: 846
    Damn. Now I want one.....
    GWN
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Thatgrimguy said:
    Sous vide OWNS pork chops and chicken breast. It's the king of leftovers as well. I'm not a fan of beef out of the SV though. I get results that I prefer from a reverse sear. 
    Good to know because I threw in some monster bone-in pork chops last night for tonight's dinner. I'm looking forward to it! 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Big_Green_Craig said:
    Thatgrimguy said:
    Sous vide OWNS pork chops and chicken breast. It's the king of leftovers as well. I'm not a fan of beef out of the SV though. I get results that I prefer from a reverse sear. 
    Good to know because I threw in some monster bone-in pork chops last night for tonight's dinner. I'm looking forward to it! 
    If you left it in overnight then it's going to be basically pulled pork by tonight. I do pork chops for about 3 hours in the SV.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • cazzy
    cazzy Posts: 9,136
    Thatgrimguy said:
    Big_Green_Craig said:
    Thatgrimguy said:
    Sous vide OWNS pork chops and chicken breast. It's the king of leftovers as well. I'm not a fan of beef out of the SV though. I get results that I prefer from a reverse sear. 
    Good to know because I threw in some monster bone-in pork chops last night for tonight's dinner. I'm looking forward to it! 
    If you left it in overnight then it's going to be basically pulled pork by tonight. I do pork chops for about 3 hours in the SV.
    Way longer than needed....

    Tri tip is just a big steak, so I couldn't see going 18 hours either...but it looks good so who knows.  More than one way to get er done.
    Just a hack that makes some $hitty BBQ....
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  • GregW
    GregW Posts: 2,678
    edited July 2015
    Poly Science has a good ios app for sous vide. 
    You input the meat type and thickness and the degree of doneness.
    The app calculates the cooking time. It also breaks it down and tells you when it done as well as when it is pasteurized to the core.
    The app takes the guesswork out of SV.


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  • johnnyp
    johnnyp Posts: 3,932
    Big_Green_Craig said:
    SoCalWJS said:
    Beautiful looking food!

    I did a 4 pound Prime Rib (Costco, Choice, no bone) for a bit over 9 hours with Carl's, fresh Rosemary, and Thyme at 127, then seared over high flame on a Pit. Flavor was incredible, but I think I needed to go a couple of degrees higher next time - maybe 129? It was a beautiful pink/red right up to the crust. Hard to screw it up unless the setup is wrong.

    Gotta try the Tri tip next time I make one.
    I sous vide that tri tip for 18 hours. More or less because I had the time. The texture super tender and more like a filet than a tri tip. Unbelievable. 
    I suspect this may be dumb question, but someone please educate me on the 'why'.....

    if if you leave a steak/roast/chop in a hot car for 18 hours, you probably wouldn't eat it.  why is keeping unrefrigerated meat underwater safer?  Can this go on indefinitely?  
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    cazzy said:
    Thatgrimguy said:
    Big_Green_Craig said:
    Thatgrimguy said:
    Sous vide OWNS pork chops and chicken breast. It's the king of leftovers as well. I'm not a fan of beef out of the SV though. I get results that I prefer from a reverse sear. 
    Good to know because I threw in some monster bone-in pork chops last night for tonight's dinner. I'm looking forward to it! 
    If you left it in overnight then it's going to be basically pulled pork by tonight. I do pork chops for about 3 hours in the SV.
    Way longer than needed....

    Tri tip is just a big steak, so I couldn't see going 18 hours either...but it looks good so who knows.  More than one way to get er done.
    The lamb chops above were done for 72 hours and the tri tip was done for 18 hours. Both were cooked following a classically trained chef's recipes. They were both cooked perfectly. The lamb was fork tender and the Select grade tri tip was filet quality. It seems to me like the longer the better. 
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  • GregW
    GregW Posts: 2,678
    edited July 2015
    Take a look here:
    http://douglasbaldwin.com/sous-vide.html
    This guy is a leading authority on SV
    He also has a few youtube videos.
    He has a PHD in applied mathematics and understands the science behind all the times and temperatures.
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  • Legume
    Legume Posts: 15,936
    johnnyp said:
    I suspect this may be dumb question, but someone please educate me on the 'why'.....

    if if you leave a steak/roast/chop in a hot car for 18 hours, you probably wouldn't eat it.  why is keeping unrefrigerated meat underwater safer?  Can this go on indefinitely?  

    accidental vs intentional
    exposure to air (better supporting bacterial growth)
    temp and duration of temp (car isn't going to get as hot or stay there for length of time)
    speed of heat transfer from water vs heat transfer from air
    car would smell bad
    no cool gadgets to buy
    its French
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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