Sous Vide in AIO?

[user 338926]

I bet if you put your steaks on the stove and brought them up to 120F for 5-10 minutes, then add them to the mash tun, you could suis vide them 2 hrs no problem and without any other hands-on after closing the lid. Steaks don't suis vide that hot, like 122 max (at least in my house they don't). So, doesn't need to be all that hot. Chicken / pork is a totally different can of worms.

 

[user 338926]

I actually was doing Suis Vide decades before I ever heard of suis vide. Either in a pan on the stove in a plastic bag as mentioned above, or even in the sink with just hot water. I had no clue why I was doing it as far as the enzymatic reactions that were taking place. I just knew that I did a MUCH better job cooking steaks that had been warmed all the way to the center before I started. And, by accident I found that a long time in the bag was a big improvement. I started doing roasts and they were fantastic doing this process. I didn't even use vac seal bags, I used "Baggies", if you recall the old plastic bags that came with twist ties. (You can still get them and they seal far better than zip-locks btw). I would either catch the open end on the edge of the pan with a heavy glass lid or tie it to a handle, and viola. I had to turn the stove back on every 10-15 minutes, but just for a minute or so and back to whatever else. There's no need for fancy equipment, it just makes it much easier. But for beef or fish (which cook at a lower temp than anything else), those are really just as easy with no Suis-vide cooker. But don't let the bag fall in the water or it's all over...

 

[wdavis2003]

I have probably the same cooler, an Igloo yellow one with a red lid. The lid is not insulated btw. I've considered filling it with spray foam but never bothered.

I check for exactly that and mine loses about 2-3 degrees F every hour. However, that's not a fair reference because I'm not putting cold steaks in the water. That's my water temp after the grain has stabilized at temp. There's also a good bit of stratification in mash if you don't circulate it some. enough that even though I don't have a pump, I'll do my drain and clear at the beginning just so as to remove that hot liquid from the bottom and circulate it to the top some. There's a good 4-5F difference in that top to bottom, and that's true no matter how much I stir. PS, I have a SS mash paddle that I made, and I try to push down in one side and come up on the other, still doesn't mix the mash.

I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..

Sounds like I would have a tough time using the cooler to sous vide. I wouldn't mind trying some steaks and seeing how it goes.

 

[user 338926]

I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..

Yes, the difference top to bottom is important. Maybe not so much on a 148/150 mash, but it's deadly at 155 since you will be cooler up top (somewhat counterintuitive) and that top measurement doesn't reflect the mash at the bottom being above the B rest temp. End of the world? Maybe not, but it's one explanation I have for my high mash temp beers not finishing at an OG where other folks end up.

Sounds like I would have a tough time using the cooler to sous vide. I wouldn't mind trying some steaks and seeing how it goes.

Not really. But, if you don't have a Suis Vide gizmo to keep the temp exact, just remember you have to probe the center of the beef and determine what happens next. If it's 122 or above, it's already done and there's no more cooking. Just sear really quick and brown it. If it's below 118 (rare), then you might need to leave it on the cast iron pan a little longer to finish the interior. Either way, blot with paper towels and smear on olive oil before placing in the cast iron pan.. I also salt the steaks before putting them in the bag because there's a protein breakdown that occurs with the salt, breaking the long chain proteins and tenderizing the steak. That's true even if you're letting steaks overnight in the fridge. Salt first.

 

[Langerz]

I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..

Sounds like I would have a tough time using the cooler to sous vide. I wouldn't mind trying some steaks and seeing how it goes.

I think it would be workable for steaks.

If you wanted to pull a brisket out of the freezer and throw it in the Igloo for a couple days it isn't going to work.

Steaks I typically only sous vide for an hour to get close to the final temp and finish/sear on my grill. Steaks also don't have as much mass or as thick. If you let them thaw well in the fridge so the temp difference isn't that big it would probably work ok. Since you are finish/searing them elsewhere if the water temp drops more than you want then just sear them a bit longer to make up for it. Overall should have better results than just grilling, but not as good as a true sous vide.

 

[user 338926]

I agree with everything Langerz said with the exception that I think you can do every bit as well manually, it's just more work if you are super fussy about the end result. Seems there's a bunch of votes in this thread for not doing steaks > 1 hr.

I would also say, I occasionally buy steaks from Allen Brothers. I do not suis vide them, but I will warm them in a water bath. They don't need any help from a suis vide. You can throw them directly in a fire pit and eat the dirt and all and they're still good.

 

[Clint Yeastwood]

The 3-2-1 method is not really correct. A lot of people get bad results with it.

 

[ringneck]

I use my electric HLT for sous vide. I have a venison roast in there right now which is going to go for 30 hours. This is my first long dunk. I didn't initially believe anything would need to be cooked for that long, but I've been seeing a lot of posts where people are doing chuck roasts for 48 hours and thought I'd give it a try.

I have previously only done steaks for 2 hrs and chicken for 3 hours.

 

[user 338926]

I use my electric HLT for sous vide. I have a venison roast in there right now which is going to go for 30 hours. This is my first long dunk. I didn't initially believe anything would need to be cooked for that long, but I've been seeing a lot of posts where people are doing chuck roasts for 48 hours and thought I'd give it a try.

I have previously only done steaks for 2 hrs and chicken for 3 hours.

My experience with pork is that it takes dramatically longer in SV than it does in an oven conventionally. I'd say on the order of 4x as long. That didn't entice me to keep perfecting the process. I'd be curious to hear your opinion with the venison roast. I would think 30 hrs isn't any too much. Yes, you can ruin things in them, but I doubt you can ruin stuff like Venison or Brisket which even take a long time on the grill or in the oven.

 

[wdavis2003]

The 3-2-1 method is not really correct. A lot of people get bad results with it.

I tried it once. Ribs were done long before the '1'. I could probably cook them at 200 and it still wouldn't take 6 hours. You don't want them falling apart. Once I get the color I like, then wrap. Mine are just right around 4 hours total

 

[user 338926]

You don't want them falling apart.

I love em that way. But if you're making them and I have to chew them off the bone, I'll be happy to eat those too.

 

[ringneck]

My experience with pork is that it takes dramatically longer in SV than it does in an oven conventionally. I'd say on the order of 4x as long. That didn't entice me to keep perfecting the process. I'd be curious to hear your opinion with the venison roast. I would think 30 hrs isn't any too much. Yes, you can ruin things in them, but I doubt you can ruin stuff like Venison or Brisket which even take a long time on the grill or in the oven.

started completely frozen. salt, pepper, thyme, rosemary. 133F for 30 hours
Came out very tender, not mushy at all. Would definitely do again, but I'd thaw and brine it first and drop to 131 for a little more color.
shaved it up, made a sandwich with homemade fermented hot sauce and my chocolate milk stout.

 

[user 338926]

@ringneckTthat looks great!

 

[passedpawn]

started completely frozen. salt, pepper, thyme, rosemary. 133F for 30 hours
Came out very tender, not mushy at all. Would definitely do again, but I'd thaw and brine it first and drop to 131 for a little more color.
shaved it up, made a sandwich with homemade fermented hot sauce and my chocolate milk stout.
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Yea I'd tap that