Sous Vide

[passedpawn]

I sous vide in my 10 gallon BIAB rig and temp control can with a heatstick. I made a lovely 2 pound boneless turkey breast a few days ago in about 3 hours. If you can accurately hold a given temp, you can sous vide. It is an eye opener for sure. I also like to do pork tenderloins and 3 lb bottom? round roast beef.

I just did a 7+ pound pork tenderloin in mine. It was tender, and more moist than baked, but not that much better. I was unimpressed.

 

[thekraken]

The sear is really just presentation.

I hate to disagree with a chef but... I disagree there's so much flavor in the milliard reaction, as well as texture

 

[passedpawn]

I hate to disagree with a chef but... I disagree there's so much flavor in the milliard reaction, as well as texture

*maillard

 

[iijakii]

Ever have an unseared steak? It's terrible.

 

[thekraken]

*maillard

Thank you. Please excuse my typos. I'll blame it on my phone

 

[ChefRex]

Ever have an unseared steak? It's terrible
.

Yes, steak tartare is delicious, do you shun the center of a prime rib?

But then again, tots?

 

[benco]

This is a great thread, their used to be a big sous vide thread on here that I would like to read, but can't find it. Thanks to anyone that can put a link on here for it.

 

[passedpawn]

Yes, steak tartare is delicious, do you shun the center of a prime rib?

But then again, tots?

All hail the mighty TOT. Tiny apple of the earth.

 

[ame]

Hello,

this is only my second post here, but I have enjoyed reading about the different things people are up to (not just brewing).

I made a sous-vide setup this weekend with a Raspberry Pi and a rice cooker. I used a waterproof DS18B20 temperature sensor, and a cheap mains relay. I found a simple Python program on the 'net which ran in an endless loop measuring the temperature and turning the relay on and off to keep it (mostly) constant.

The results were promising, but I have to cook more (and eat more) to determine the best time/temperature settings for various foods. Purely in the name of research*, you understand.

Cheers!

* I am also researching the taste of various beers in my other experiments.

 

[ChefRex]

This is a great thread, their used to be a big sous vide thread on here that I would like to read, but can't find it. Thanks to anyone that can put a link on here for it.

https://www.homebrewtalk.com/showthread.php?t=343738

This one?

 

[thatjonguy]

Stupid app. mis-posted on the thread, can't edit my own bloody post.

Nice cover for your OT, you just wanted to show off.

 

[schematix]

do you shun the center of a prime rib?

Not my favorite, it's too plain for me. With a prime rib, the only browning and seasoning is on the edges, and even then its typically overcooked to death. A steak on the other hand is full of opportunities for seasoning and yummy browning.

I haven't cooked fish sous vide yet. Does salmon come out bland if it isn't browned?

 

[nutty_gnome]

I just did a 7+ pound pork tenderloin in mine. It was tender, and more moist than baked, but not that much better. I was unimpressed.

Did you add interesting aromatics, seasonings, or flavor? Tenderloin is pretty dull unless you augment the flavor with something as a marinade or a rub.

I found this roast beef recipe is pretty tasty: https://www.pratesiliving.com/30-hour-sous-vide-eye-of-round-roast/
long article, but makes a tasty roast beef. Try it with tots.

 

[passedpawn]

Did you add interesting aromatics, seasonings, or flavor? Tenderloin is pretty dull unless you augment the flavor with something as a marinade or a rub.

Now you tell me

 

[eujamfh]

I use a sous vide supreme. Bought from CL at a 30% actual cost. Another counter top appliance but I like gadgets.

Used it with lamb, steak, chicken and venison. Trial and error will get you to the texture you like. We did too long with lamb and it was mushy. Did numerous untrimmed tenderloins with a quick seat on the grill for probably the best tenderloins I have had. Chicken and pork is outstanding too. Did a whole turkey at thanksgiving, carved into parts and then broiled to crisp things and it too was delicious.

It's not for everything but is a great way to play in the kitchen and the results are almost already great. Just be careful in already tender cuts...you can cook them to mush. For venison roasts, it works awesome since they are so lean you can truly get a fully cooked medium rare piece with a quick grill for a crust without drying the meat.

Some recipes claim you can do whole meals by staggering when you place meat, veggies and sides into the bath but I found that too hard and more work. Pick one part of the meal and use it for that alone, using other traditional techniques for the rest of the meal serves us well. Usually I use sous vide for the meat part of the meal.

That said it is good for par cooking sides so you can broil/pan fry things quickly to get a whole complex meal done mostly ahead of time so when you have company it's a matter of just heating things up and getting then browned in a pan, on the grill or under the broiler.

 

[Psylocide]

Nice cover for your OT, you just wanted to show off.

You still doing this? I haven't taken the plunge yet, but am seriously thinking about it. The vacuum sealer would be nice for bulk hops too.

 

[thatjonguy]

You still doing this? I haven't taken the plunge yet, but am seriously thinking about it. The vacuum sealer would be nice for bulk hops too.

Of course, it is much easier than a slow cooker for single ingredient things like the meat component of your meal.

Putting several thick cut pork chops in Thursday. Gets the interior done perfectly without overcooking the exterior.

 

[JayRatt]

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.

 

[fun4stuff]

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.

So you do not have to thaw first?

Can't you just pan sear after cooking sous vide to improve texture?

 

[icebob]

My fav so far is the 4 days chuck roast aka poor man prime rib! I finish it in the oven at 500f for about 4 mins... fork tender!

 

[ChefRex]

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.

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

 

[JayRatt]

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.

 

[JayRatt]

Hmmm they want $24 from me to see it.

 

[bob1852]

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...

 

[icebob]

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

 

[icebob]

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.....

 

[Fire Me Boy!]

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.

 

[Fire Me Boy!]

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

 

[Gameface]

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.....

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.

 

[icebob]

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