Sous Vide

JayRatt said:

We do salmon in ours at least once a week. Get the water up to 160, toss in the fish bagged with a pat of butter and dill. By the time you fix your salad and side it's gone from frozen to ready. It does have a softer texture than pan seared but the flavor is great.

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I haven't tried this technique yet but intend to but I'll pass it on to you free of charge

https://www.chefsteps.com/activities/brining-curing-fish

Do not thaw 1st - one of the biggest advantages of sous vide.

Even a quick pan sear would make it over done. Could try a lower water temp probably. I need to experiment more.

Hmmm they want $24 from me to see it.

160 for salmon? Yikes...

I do 122* for 20 minutes after a 30 minute brine in a quart of water, 1/4 c salt, and 1/4 sugar.

Thawed first, and then pan seared for a minute to crisp the skin a bit...

just gave myself a threat! 35 days dry aged rib eye, 130f for 4 hrs, finish it on a piping hot grill.....

one of my favorite, chuck roast, in the bath for 96hrs ( yep 4 days!) at 130f...finish in oven at 500f for about 3 minutes, hold on to your hat, here's the poor man's prime rib! au jus... horseradish.....

A few submissions as I work to get caught up with y'all. I've been cooking sous vide since about 2008 when I bought a SVS. Still have that one, but use my Anova more frequently.

This is sous vide salmon pan finished with a pineapple tomato salsa and peas. Then 18-hour pork belly sliders. And believe it or not, the best fried chicken I've ever made.

It didn't want to attach the fried chicken, so here it is...

icebob said:

one of my favorite, chuck roast, in the bath for 96hrs ( yep 4 days!) at 130f...finish in oven at 500f for about 3 minutes, hold on to your hat, here's the poor man's prime rib! au jus... horseradish.....

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I did chuck roast starting Friday morning and pulled it out Sunday evening, 132F. Holy crap, poor man's prime rib indeed! That is exactly what it is like. I pan seared mine in tallow and served with roasted potatoes, carrots, celery, mushrooms and onion in beef broth.

Wow! Winner.

I was definitely looking for the horseradish to complete the prime rib effect but I didn't have any. I won't make that mistake next time.

Another good one is a 30hrs at 131f eye of round.... poor man's filet!

Fire Me Boy! said:

It didn't want to attach the fried chicken, so here it is...

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Sous vide fried chicken? You gotta share that recipe

thekraken said:

Sous vide fried chicken? You gotta share that recipe

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You sous vide the chicken to your doneness (my favorite is 145), then bread and fry for only a couple minutes. It's freakin' delicious.

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

Fire Me Boy! said:

You sous vide the chicken to your doneness (my favorite is 145), then bread and fry for only a couple minutes. It's freakin' delicious.

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

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Awesome, thanks!

Man.... where were you 2 weeks ago when I was frying up chicken the old fashioned way for 40 people in one little dutch oven? This would have been so much quicker with my one pot.

thekraken said:

Awesome, thanks!

Man.... where were you 2 weeks ago when I was frying up chicken the old fashioned way for 40 people in one little dutch oven? This would have been so much quicker with my one pot.

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LOL

Sorry, just found the thread!

Got some bone in loin chops last week-end, 5hrs @ 145f, finish on a griddle on top of the sear burner of my grill... so far best sous vide chops I've made... served with a grilled caesar salad, broccoli and raisins salad and some nice crusty bread....

Doing spicy Hunan cumin ribs again. This time I decided to do the cook step sous vide. Marinated overnight then 152 for 24 hours... Will fry them in the wok and add the garlic, peppers, cumin etc this evening.

http://ladyandpups.com/2014/10/23/cumin-spare-ribs/

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Forgot a pic of the finished product lol

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bwarbiany said:

Doing spicy Hunan cumin ribs again. This time I decided to do the cook step sous vide. Marinated overnight then 152 for 24 hours... Will fry them in the wok and add the garlic, peppers, cumin etc this evening.

http://ladyandpups.com/2014/10/23/cumin-spare-ribs/

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How did the watermelon come out?

icebob said:

Another good one is a 30hrs at 131f eye of round.... poor man's filet!

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My wife just bought me an Anova so I have been experimenting with it. I just did the 30 hr eye of round. Worked great.

New kitchen toy to play with.

ChefRex said:

How did the watermelon come out?

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Great

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3 pounds Porterhouse, All covered with coarse salt and in the fridge, uncovered for 2hrs, then, sous-vide for 6hrs @130f, will then sear it on the grill the hotter I can... will be served with Gratin Dauphinois and a bottle of red from the bottom shelf ( where I keep the good stuff!)

the suite...

After a long wait for a pre-order I finally received my Joules, getting its trial run today, super easy to set up, especially compared to my homemade setup, and I look forward to using it a lot.View attachment ImageUploadedByHome Brew1479065210.817503.jpg

Loving it, View attachment ImageUploadedByHome Brew1479787295.528936.jpg

Have you guys found any full "meal in a bag" recipes yet?

Best stuff I've been making regularly with my Anova:

Apples with a little honey and cinnamon, 175*F for ~45min

Carrots (or asparagus) with butter and salt/pepper, 183*F, 1-2 hours

Steak, Pork, Chicken...obviously

Probably the most practical use I've found for it has been to buy pre-marinated, pre-vacuum packed boneless chicken breasts from Wegmans and freeze them. Every few days I may toss a few in the sous-vide at 149*F while I'm at work...when I get home I fire up the rice cooker with some home-made vegetable stock and seasoned rice, then chop up one of the chicken breasts and mix it in. Super easy, super easy clean up meal for one. Remaining vac-sealed chicken goes in the fridge to be used later for something else....already fully cooked so just needs chopped up and heated up.

I have recently done a few turkey breasts in my sous vide. I am not usually a big fan of turkey but 3 hours at 145 produced an amazing moist turkey breast. Will never cook turkey in the oven again.

You guys are killing me - Wife is fighting black friday crowds to get me an Anova for my birthday - I can't wait to get my hands on that thing.

Xernex said:

You guys are killing me - Wife is fighting black friday crowds to get me an Anova for my birthday - I can't wait to get my hands on that thing.

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Did you see the Black Friday sale online?

It's such a good deal, and worthwhile device...I think I'll make a separate post on the sale

wishingiwasfishing said:

Did you see the Black Friday sale online?

It's such a good deal, and worthwhile device...I think I'll make a separate post on the sale

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Ohh yea $99 bucks... can't beat it - I honestly was contemplating going to target today and hiding one for friday.

Only thing I don't know about is quantities available. I lost out on a Dell sale today because of quantities being limited...so you may want to go hide one just in case!

wishingiwasfishing said:

Only thing I don't know about is quantities available. I lost out on a Dell sale today because of quantities being limited...so you may want to go hide one just in case!

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We're about to head out and assess the situation - gotta go trade in the wife's phone at bestbuy - 450 bucks worth of giftcards if you trade now, target is right across the way so I may go in and be sneaky.

Irony is I've been watching Dell all day trying to justify a new 55 inch 4k tv

wishingiwasfishing said:

Did you see the Black Friday sale online?



It's such a good deal, and worthwhile device...I think I'll make a separate post on the sale

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Link please, I might need a second device.

ChefRex said:

Link please, I might need a second device.

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Anova Black Friday Sale link


it says supplies are limited...and I hate that! Hopefully it will work out for anyone interested

Chuck roast sitting at131F, letting it sit for around 30 hrs,View attachment ImageUploadedByHome Brew1480272221.967274.jpg


And I ordered an Anova, because there are other things I would like to cook as I wait.

30 hrs later+ a sear,View attachment ImageUploadedByHome Brew1480375269.237211.jpg
Was quite nice but might have benefited be a couple more hours,View attachment ImageUploadedByHome Brew1480375367.558180.jpg
The Anova was delivered today, the thing is huge compared to Joules and not as powerful, as a secondary device I'm sure it will be fine,View attachment ImageUploadedByHome Brew1480375527.370750.jpg

Here we go... This turkey is about to take a nice, relaxing bath

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Chuck looks good!


Turkey comes out real good too!


I used my sous vide this morning to pasteurize some eggs, I'm using them in a German Bratwurst recipe and figured may as well.

Turkey is in the water. Chopped it up into breasts, legs, & thighs, then rubbed with salt, sugar, paprika, and garlic powder. Also tossed in the liver, heart, and giblets for the dog and cats in a separate bag. I've got it set to 149 right now and plan on letting it go all day... Maybe into tomorrow morning.

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snowveil said:

Turkey is in the water. Chopped it up into breasts, legs, & thighs, then rubbed with salt, sugar, paprika, and garlic powder. Also tossed in the liver, heart, and giblets for the dog and cats in a separate bag. I've got it set to 149 right now and plan on letting it go all day... Maybe into tomorrow morning.

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Luck critters to get all tasty bits.

Where the hell have I been? HOLY cow this looks amazing! Uhhh I see a new kitchen toy in my future! WOW just WOW!

Cheers
Jay